Uncle Bills Dill Salad Dressing Recipes

UNCLE BILL'S BALSAMIC VINEGAR DRESSING

Steps:

• In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth.
• With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds.
• Add liquid honey and process to blend for 30 seconds.
• Store dressing in a container with a lid in the refrigerator.
• Stir or shake dressing before using.

UNCLE BILL'S TURKEY DRESSING

Steps:

• Purchase an 8 ounce sliced loaf of day old bread, such as homemade, sour dough or Italian bread.
• Cut into 1/2" cubes and place on cookie sheets to dry for at least 1 day or dry in a 250 F oven for about 30 minutes.
• I prefer to buy bread rather than purchasing bread cubes or bread crumbs.
• In a large frying pan, add butter or margarine, onions, green and red peppers, celery and saute' for about 10 minutes; DO NOT BROWN.
• Add chicken soup base and stir well.
• Saute' for 5 minutes longer on medium-high heat.
• In a large mixing bowl, add beaten eggs and milk and mix well.
• Add dried bread cubes and mix well to coat.
• Add mushrooms and mix again.
• In a small bowl, mix together poultry seasoning, ginger, salt, parsley, dill weed, granulated garlic powder, black pepper and mix well to combine.
• Sprinkle mixture over dressing and mix well.
• Add crushed soda crackers and mix well.
• Dressing should be only slightly moist when squeezed and should just hold together.
• If dressing is still too moist, add more crushed cracker crumbs until the desired texture is achieved.
• Adjust spices to taste.
• You may wish to add some dried sage if desired.
• Line the cavity with cheese cloth leaving enough cloth so that it protrudes outside the cavity. Stuff dressing loosely, DO NOT PRESS TIGHTLY, as it will not cook properly.
• You can also wrap the dressing in double aluminum foil and bake in the oven along with your turkey or separately at 400 F for about 1 1/2 hours.
• When the turkey is cooked, pull out the cheese cloth with the dressing. Leaves the cavity clean and you do not need to dig the dressing out.
• NOTE: I prefer to cook the dressing in double aluminum foil in the oven.

CREAMY DILL DRESSING

Steps:

• Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
• cover and chill 1 hour to blend flavours.

CREAMY DILL DRESSING

Steps:

• In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator.

BILL'S BLUE CHEESE DRESSING

Steps:

• In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

UNCLE BILL'S DILL PICKLES

Steps:

• PREPARATION OF DILL CUKES THE NIGHT BEFORE.
• Remove blossom ends and stems and discard.
• Place dill cukes into a large tub or a clean laundry tub.
• Cover with cold water.
• Add 2 bags of ice cubes or 1 block of ice.
• Let chill overnight.
• BRINE.
• In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
• Boil for 2 minutes.
• Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
• Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
• Wash and drain dill cukes.
• Place 1 dill head and stem in the bottom of each jar.
• Stuff the jars with cukes, vertically.
• Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
• Stuff one Jalapeno pepper into each jar.
• Place another dill head and stem on top of the cukes in each jar.
• Fill jars with hot brine to within 1/2" of top of jars.
• Make sure that none of the dill head is touching the top of the jar.
• Push the dill heads down if necessary.
• Wipe tops of jars clean.
• Prepare canning lids according to manufacturers instructions.
• Place lids on jars and screw on screw tops finger tight only.
• Prepare a canner and bring water to a boil.
• Place jars in rack with lids up and immerse in the boiling water.
• Boil or process for 10 minutes.
• Remove jars onto a dish towel and cover with another dish towel to cool.
• Jars are sealed when the lids pop and are concave (curved down).
• Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
• When cooled and sealed, label jars and store in a cool, dark place.
• Allow 4 to 5 weeks for flavors to develop before using.
• This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
• Dill cukes should be 4" to 5" long and as fresh as possible.

LEMON DILL SALAD DRESSING

Steps:

• In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.