Recipes incorporating Muirhead Hazel's Sweet and Sour Dressing

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Recipes Incorporating Muirhead  Hazel's Sweet and Sour Dressing

Crispy cucumber salad Pickled brussels sprouts


Muirhead  Alice's CRISPY CUCUMBER SALAD

             2 medium cucumbers, peeled if wax coated
             2 Tbsp coarse salt
             ½ cup Muirhead  Hazel's Sweet and Sour Dressing

Thinly slice (1/8") cucumbers. Place in bowl and toss with salt. Let stand for 15 minutes. Rinse well. Squeeze liquid from cucumbers by hand in a colander. Place cucumbers in a container with lid. Pour Muirhead  Hazel's Sweet and Sour Dressing over cucumbers and shake well. (Add additional sliced onions if desired and shake again). Refrigerate for 2 hours or longer. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2009
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Muirhead  PICKLED BRUSSELS SPROUTS

             2 boxes (about 4 cups) of frozen Brussels Sprouts or 2 lbs fresh
             2 Tbsp basil
             1 bottle of Muirhead  Hazel's Sweet and Sour Dressing

Boil brussels sprouts in water for 5 to 10 minutes until cooked (i.e. fork tender). Drain off water. Transfer brussels sprouts to a serving bowl. Add basil and Hazel’s Sweet and Sour Dressing to the cooked sprouts. Toss. Allow to soak at least one day. Serve chilled or at room temperature. Serves 4 to 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2006
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