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Colosimos Sausage and Grandma Dellas Recipes

Deviled Eggs
1 dozen eggs
1 teaspoon yellow prepared mustard.
1 1/2 teaspoons ‘Grandma Della’s Garden Relish’
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
Salt and pepper
Paprika


Hard boil eggs 15 to 20 minutes. Cool the eggs and peel. Slice each egg in half lengthwise. Spoon out the egg yolk. In a separate Bowl dice the Egg Yolks and mix with the Mayonnaise, yellow prepared mustard, and the minced onion or shallot. Cream this mixture with a fork until smooth. Fold ‘Grandma Della’s Garden Relish’ into this creamed mixture and spoon into the egg white halves. Sprinkle with paprika. Refrigerate until served.

Makes two dozen deviled eggs.

Meat Loaf Recipe
1 lb Hamburger
1 ½ cups of Saltine Crackers crushed (1 sleeve of crackers)
1 cup of Chopped Onions.
4 eggs
1/3 cup Catsup
½ cup yellow prepared mustard’
½ cup of ‘Grandma Della’s Garden Relish’
1 tsp of Poultry Seasoning
¼ tsp Pepper
¼ tsp Salt
2 tablespoons of Butter or Margarine.
1 tablespoon of Worcestershire Sauce.

1 can condensed Tomato Soup used at the end of baking cycle.

Preheat your oven to 350 Degrees.

Sauté the Onions with Butter until they are translucent. Combine the onions with all the other ingredients except the Tomato Soup in a large bowl. Use your hands to fold and knead all the ingredients until well mixed. Spray an 8 inch square 2 inch deep baking dish with non-stick spray and then place the mixed ingredients into the baking dish. Cover the meatloaf with aluminum foil and place in a preheated 350 degree over and bake for 1 hour. Remove the Meatloaf and top with the Condensed Tomato Soup(as is out of the can, do not add water or milk), spread the soup with a spoon all over the top of the meatloaf. Place the Meatloaf back into the over uncovered for 15 minutes. Remove the meatloaf and let it cool and then serve.

Potato Salad Recipe
6 medium red potatoes
7 eggs
½ cup green onions (6 to 8 green onions)
1 cup celery (2 to 3 stalks of celery)
3/4 cup of yellow prepared mustard
3/4 cup “Grandma Della’s Garden Relish”
1 cup Mayonnaise
2 tsp Lemon Juice
1 tsp Seasoned Salt
1 tsp Salt
1 tsp Pepper


Cut potatoes into small bite size chunks and boil for 30 minutes, drain and set aside to cool. Hard boil eggs 15 to 20 minutes. Cool the eggs and peel. Separate the egg whites from the yolk and dice the whites in with the potatoes. In a separate Bowl dice the Egg Yolks and mix with the Mayonnaise, yellow prepared mustard, Lemon Juice, Seasoned Salt, and Salt and Pepper. Cream this mixture with a fork until smooth. Fold ‘Grandma Della’s Garden Relish’ into this creamed mixture and gently fold this mixture into the potatoes and egg whites until well mixed. Gently fold the Green Onions and Celery into the salad. Refrigerate over night to blend the flavors together.

Hors d’oeuvres
Grandma Della’s Garden Relish
Cream Cheese
Crackers
Ham or Turkey


For delicious Hors d’oeuvres use Grandma Della’s Garden Relish with regular and flavored cream cheese and your favorite crackers. Spread the cream cheese on the crackers and top Grandma Della’s Garden Relish.

Use in ham and turkey Hors d’oeuvre rollups. Spoon Grandma Della’s Garden Relish on slices of ham or turkey. Roll them up and secure them with a tooth pick.

Chill until served.

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Grandma Della’s Garden Relish

The Old Pioneer Recipe for Mustard Pickles, a Utah Family tradition. Home made by thousands of Utah women for their family and friends this old fashioned recipe is rapidly fading into the past. If it’s been a while since you tasted Mustard Pickles, Grandma Della’s Garden Relish will bring back many pleasant memories. This gourmet relish can be used as a topping for any meat dish or as a spread on any meat sandwich. Its wonderful flavor enhances deviled eggs, scrambled eggs, potato salad, tuna salad, egg salad and it is delicious with baked or fried potatoes.

It’s named ‘Grandma Della’s Garden Relish’ after the late Fillmore Utah resident Della Paxton (1895-1982). Della and many other Utah women referred to this handed down recipe as ‘Mustard Pickles’. However, the FDA’s Truth in Food Labeling Guide Lines suggest that a food label with the word ‘Pickles’ should actually contain sweet or dill pickle. Because this recipe gets its name sake from pickled vegetables in mustard sauce and does not contain green sweet or dill pickles the name ‘Mustard Pickles’ was not used. Garden Relish was chosen because this gourmet product contains a wide variety of pickled vegetables in a sweet mustard sauce.

Additional information available at:

Della Enterprises, Inc.

8885 Damascus Way

West Jordan, Utah 84088

Contact: Greg Paxton

Business: 801-566-4045

Cell: 801-891-0429

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