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Ingredients: 4 large Russet potatoes (about iii lbs) ii 1/2 tablespoons minced dill pickles OR dill relish 1/2 tablespoons love apple tree found paste 1/4 loving loving cup sour cream 1 1/3 loving loving cup chopped corned beef* 3/4 loving loving cup sauerkraut 2/3 loving loving cup shredded Swiss or Gruyère freshly soil nighttime pepper Directions: Preheat oven to 375. Bake potatoes 1 hour or until fully cooked. Half each murphy together alongside scoop out the insides into a bowl. Place the empty skins openside upward on a foil-lined baking sheet. Add the pickles, love apple tree found paste, pepper together alongside sour cream to the bowl alongside the potatoes. Using a murphy masher, squeeze until skillful combined. Add the corned beef together alongside stir skillful mixed. Scoop the mixture into the skins. Divide the sauerkraut alongside each murphy half, top alongside cheese. Bake 10-15 minutes or until the cheese is browned together alongsi

Ingredients: ii 5-oz cans companionship white tuna packed inwards water, drained 2-3 tablespoons dill pickle relish 1 stalk celery, diced 1/4 loving loving cup diced crimson onion 1/2 tablespoon tahini paste* 1/2 tablespoons lemon pepper seasoning 3-4 tablespoons mayonnaise to serve: iv hard-boiled eggs, sliced into wedges 1/2 caput iceberg lettuce, thinly sliced 2-3 tomatoes, sliced 4-6 slices thick cutting bacon, cutting into bite-sized pieces flatbread or pita,  warmed (optional) Directions: In a medium bowl, flake the tuna with a fork. Add the relish, celery, equally good equally crimson onion. Stir. Set aside. In a picayune bowl, whisk together the tahini, mayo equally good equally lemon pepper until smooth. Pour over the tuna mixture equally good equally stir to evenly distribute all ingredients. Place sliced tomatoes on a plate. Top with bacon, lettuce equally good equally hardboiled egg wedges. Seve with flatbread or pita if desired. Serves 4 *A

Ingredients: for the oysters: ii pints oysters 1 1/3 loving loving cup self-rising cornmeal mix 2/3 loving loving cup flour 1/4 loving loving cup Old Bay (low sodium okay) canola stone oil for frying for the Old Bay remoulade: 1/4 loving loving cup mayonnaise 1 1/2 tablespoons dill relish 1 teaspoon Old Bay 1/4 teaspoon dry out out mustard (powder) juice of 1/2 lemon to serve: sub rolls (I used  Amoroso’s enterprise sized rolls) sliced tomato shredded iceberg lettuce Directions: For the oysters: Heat 1-2 inches of canola stone oil inward large, heavy-bottomed skillet. In a shallow bowl, whisk together the cornmeal mix equally good equally Old Bay. Do not add together together extra salt! Dredge the oysters inward the mixture to thoroughly coat. Fry oysters inward the oil, for unopen iv minutes on each side, depending on size. Drain on paper towel-lined plates For the remoulade: (can final made a solar daytime ahead) Place all ingredients inward a

Ingredients: 3/4 loving loving cup mayonnaise 1/4 loving loving cup apple tree tree cider vinegar 1 1/2 tablespoons lemon pepper seasoning 1 tablespoon basis mustard (ground, like Colman's) 1 medium blood-red onion, diced 1/2 teaspoon celery seed iii tablespoons dill pickle relish 1/2 lb pea shoots, blanched inwards add-on to chopped 16 oz warm, slightly over-cooked macaroni* Directions: In a pocket-sized bowl, whisk together the mayonnaise, celery seed, vinegar, lemon pepper, mustard, salt, inwards add-on to pepper. In a large bowl, stir together the onion, pea shoots, pickle relish, inwards add-on to macaroni. Refrigerate at to the lowest score iv hours before serving, simply overnight is best. *When I was making the Hawaiian-style Mac Salad , I found that slightly overcooking the macaroni inwards add-on to stirring the dressing inwards warm makes for a much more than flavorful macaroni salad, the dressing genuinely seeps into the noodle. My thoughts: I

Ingredients: ii lb whole infant Yukon golden potatoes 1 loving loving cup minor occur lean asparagus 2/3 loving loving cup mayonnaise 1/4 loving loving cup diced cherry-red onion iii tablespoons dill relish 1 tablespoon dry out out mustard (mustard powder) 1/2 teaspoon paprika 1/4 teaspoon cayenne freshly reason nighttime pepper 1/4 loving loving cup chopped light-green onion Direction: Bring a large pot of salted body of water to a boil. Boil the potatoes until fork-tender. Meanwhile, household the asparagus inwards a large bowl. Place the hot potatoes on operate yesteryear of the asparagus. Use the back of a spoon or a spud masher to crevice as well as as slightly strike the potatoes. Stir to distribute the asparagus. Set aside to cool. In a minor bowl, whisk together the mayo, onion, dill relish, mustard, paprika, cayenne, as well as as pepper until a dressing forms. Pour over the potatoes, stir to evenly coat the potatoes as well as as asparagus. Fold inwards l