Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons dill pickle relish
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• Dash of black pepper

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
8. Spoon yolk mixture into egg whites. Garnish, if desired.

Notes

Roasaline uses dill pickle relish instead of sweet pickle relish.

By Rosalind Bowles via KathyMillerTime

Ingredients

VINAIGRETTE

• 1 1/2 tablespoons capers, drained
• 2 teaspoons anchovy paste
• 2 teaspoons minced garlic
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 6 tablespoons extra-virgin olive oil
• Salt and pepper to taste

SALAD

• 8 ounces tricolor rotini pasta
• 2 cups seeded sliced cucumbers, half moon
• 1 cup grape or cherry tomatoes, halved
• 1 cup smoked mozzarella, diced
• 1 cup Italian salami, diced
• 1 cup sweet onion, thinly sliced
• 3/4 cup kalamata olives, pitted and sliced
• 1/2 cup pepperoncini, rinsed and stemmed
• 1/2 cup roasted red peppers, sliced
• 1/2 cup marinated artichoke hearts, quartered
• 2 tablespoons capers, drained

Instructions

1. Cook pasta in a large pot of boiling water, according to package directions. Drain pasta, rinse with cold water, and set aside.

FOR THE VINAIGRETTE

1. Puree capers, anchovy paste, and garlic in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in olive oil and blend until emulsified. Season vinaigrette with salt and pepper.

FOR THE SALAD

1. Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted red peppers, artichoke hearts, and 2 tablespoons capers. Toss the salad with vinaigrette.
2. Refrigerate salad overnight; just before serving adjust the seasonings.

Notes

This is fabulous for a picnic or a tailgate!

By KathyMillerTime
Adapted from Cuisine At Home

Ingredients

• 1/2 cup butter
• 24 small party buns (or 12 Hawaiian rolls)
• 1 small sweet onion, chopped
• 2 tablespoons poppy seeds
• 1 teaspoon dry mustard
• 1 pound sliced ham
• 8 ounces Swiss cheese, sliced

Instructions

1. Spread the butter on cut sides of bun, reserving 1 tablespoon butter.
2. Saute the onion in the reserved butter until clear.
3. Add the poppy seeds and dry mustard.  Mix well.  Remove from heat.
4. Layer the ham, cheese and a dollop of the onion mixture on half of each roll.
5. Replace roll tops. Wrap in foil.  Bake at 350 degrees for 20 minutes.

Kathy's Comments:  These sliders are perfect for tailgating.  I transport in foil in a Pyrex Portable carrier kept warm with a hot pack.

By KathyMillerTime

Ingredients

• 12-pack of dinner rolls or Hawaiian sweet rolls
• 1/2 pound ham, sliced
• 1/2 pound fresh pork tenderloin, roasted and sliced
• 1/2 pound Genoa salami, sliced
• 8 ounces Swiss cheese, sliced
• 1 small jar sliced dill pickles (chips)
• Yellow mustard

Instructions

1. Slice the rolls in half lengthwise.
2. Layer ham, pork, salami, swiss cheese on bottom half of rolls.
3. Top with 1 or 2 sliced pickles.
4. Spread mustard on top half of rolls and place on top.
5. Wrap in foil.
6. Bake at 350 degrees for 20 minutes.
7. Slice, then serve!

Notes

You could try the Tasty method...Place rolls in a pyrex dish instead of foil. Baste with butter and bake. Slice and then wrap in foil to transport to a tailgate. Take to tailgate in a carryall with hot packs to keep warm.

James Miller via KathyMillerTime