There are many delicious choices to help accent your main dish.

By Staff
A suitable appetizer can arouse the taste bud and relishes can give you a tasty tart taste or sweet flare.
Most of these are make ahead but some are make near the time the meal is served.
No matter how special the meal, a good appetizer or a delicious relish can highten the appetite and make the meal special.
Olive Spread
6 oz. cream cheese
1/2 c. mayonnaise
1 c. chopped green salad olives
2 T. liquid from salad olives
dash of ground pepper
1/2 c. pecans
Combine the cream cheese and mayonnaise in a medium bowl and mix well. Add the liquid from the salad olives and the pepper, then mix. Next, fold in the pecans and salad olives. Now, you're ready to spread it on crackers for a delicious snack or to make a sandwich.
Hot Dip
2 pkg. cream cheese
2 cans chili (without beans)
grated Cheddar cheese
corn chips
Spread cream cheese on the bottom of a pyrex dish. Warm the chili and pour over the top of the cream cheese. Warm this in the microwave until cheese begins to melt. Put it out on your table and place bowl of corn chips for scooping next to recipe.
Southwestern Sausage Fingers
6 lg. eggs, hard-boiled and peeled
1/3 c. mayonnaise
3 T. shredded Cheddar cheese
2 T. salsa
1 1/2 T. sour cream
1 T. chopped geen onion
1 t. ground cumin
salt and pepper
additional green onions
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash with a fork and stir in mayonnaise, Cheddar cheese, salsa, sour cream,green onion and cumin. Add salt an pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with aditional green onions. Store covered in the refrigerator.
Traditional Southern Stuffed Eggs
6 lg. eggs, hard-boiled and peeled
1/4 c. mayonnaise
1 1/2 T. sweet pickle relish
1 t. prepared mustard
salt and pepper
paprika
sweet gherkins pickles, sliced pimentos
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in the refrigerator.
BLT Stuffed Eggs
6 lg. eggs,hard-boiled and peeled
1/4 c mayonnaise
3 slices of bacon, cooked and crumbled
2 cherry tomatoes, seeded and finely chopped
1 T. dried parsley flakes
salt and pepper
additional crumbled bacon
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, bacon, tomatoes and parsley until well blended. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with bacon, if desired. Store, covered in the refrigerator.
Barbeque Deviled Eggs
12 large eggs
1/4 c. mayonnaise
1/3 c. finely chopped smoked pork
1 T. Dijon mustard
1/4 t.salt
1/2 t. pepper
When eggs have been hard-boiled remove the yolk and mash up to make a paste. Save the boiled egg whites. Mix the other ingredients with the egg yolks and spoon into the egg whites. Sprinkle with paprika.
Vegetable Relish
5 c. chopped yellow squash
5 c. chopped onion
2 c. chopped bell pepper
5 c. chopped cucumbers
5 c. green tomatoes
5 c. red tomatoes
1 cabbage, chopped
3 T. mixed pickling spice
white vinegar
white sugar
Wash all vegetables and chop. Mix together in dish pan. Put 2 cups sugar to every cup of vinegar. Pour sugar and vinegar over mixture until liquid comes to top of vegetables. Put spice in bag and tie. Stir occasionally while cooking until vegetabes are cooked. Remove spices and can vegetable relish. Pour into quart of pint tars.
Easy Vegetable Dip
Simply mix softened cream cheese, some ketchup, and sprinkle in some garlic salt. Mix thoroughly. Wonderful to dip raw vegetables into.
Blackened Seasoning
1 cup Creamy Horseradish Sauce for Omaha Steaks
1. Heat a cast iron skillet until very hot, in a well ventilated area.
2. Brush steaks with olive oil.
3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
Creamy Horseradish Sauce
Yields 1 cup
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon green onions, finely minced
1/2 teaspoon sea salt or kosher salt
Combine all ingredients and mix well.