Tuna Salad Sandwich
One 7-8oz can of tuna
2 Tbsp of Howard's Sweet Pepper Relish
1 Tbsp of Light Mayonaise
Mix ingredients in a bowl and serve on your favorite sandwich bread with additional toppings of your liking.
2 lbs. baby carrots
4 cups chicken broth
1 large onion
2 Tbsp Howard's Garlic Juice
1/4 tsp nutmeg
1/4 tsp parsley
1 tsp grated ginger root, or 1/2 tsp ground ginger
3/4 cup low fat sour cream or heavy cream (optional)
2 Tbsp dry sherry (optional)
Bring to a boil 4 cups of chicken broth and add carrots. Simmer gently until soft, about 20 minutes. Saute the onion in 2 Tbsp butter or olive oil and add carrots to it.
Let cool and put into a blender or food processor with the garlic juice, nutmeg and ginger. Blend until smooth.
When ready to serve, bring to a simmer over medium heat an stir in the sour cream and sherry if desired- do not boil. Top with parsley and serve with your favorite corn bread.
Howard's Summer Vinegairette
2 Tbsp tarragon vinegar
2 Tbsp lemon juice
2 tsp Howard's Garlic Juice
2 Tbsp Dijon Mustard
Cracked black pepper to taste
1 cup Extra Virgin Olive Oil
Shake all ingredients in a jar: pour over lettuce and top with grated cheese.
1-15 oz package coleslaw mix
1/2 cup finely chopped sweet onion
1/4 cup sour cream
1/4-1/2 cup mayonnaise
1/4 Howard's Piccalilli
Freshly ground black pepper
Combine all ingredients in a large bowl, and refrigerate several hours or overnight. Grate black pepper over top before serving.
2 cups mayonnaise
2 cups buttermilk
2 teaspoons Howard's Garlic Juice
2 teaspoons Howard's Onion Juice
3/4 teaspoon white or black pepper
1-2 teaspoons sea salt or Kosher salt
Combine all ingredients and mix well until blended. Serve chilled over your favorite salad.