Here is a recipe from last week's family reunion. Usually I put finely chopped sweet pickles or bread and butter pickles in my deviled eggs, but my cousin puts dill pickles in hers. Use a food processor to chop the onion and pickles very fine.

Dill Pickle Deviled Eggs

Hard cooked eggs
Finely chopped onion (go easy the first time)
Finely chopped dill pickles
Miracle Whip or mayonnaise
(Prepared mustard)
Paprika

Cut the eggs in half and put the yolks in a small bowl. Stir in the other ingredients, adding the dressing a little at a time to get the right consistency. Spoon back into the egg whites and sprinkle with paprika.

For my usual recipe, substitute chopped sweet pickles for the dill pickles, and omit the onion. If you have them, some finely minced chives would be nice.

I made this barbecue sauce to put over smoked, sliced brisket:

Bourbon Barbecue Sauce
1 tablespoon oil
3/4 cup onion, minced
1/2 teaspoon black pepper
2 tablespoons Liquid Smoke
3/4 cup catsup
3/4 cup water
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1/2 teaspoon salt
1 - 2 tablespoons bourbon

In a saucepan, saute the onion in the oil until transparent. Add the rest of the ingredients and simmer until thick.

We put the brisket on these buns:

Onion Buns
3/4 cup to 1 cup lukewarm water*
2 tablespoons butter
1 large egg
3 1/2 cups all-purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 teaspoon onion powder
1 tablespoon instant yeast
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Topping
3 tablespoons minced dried onion
1 egg white beaten with 1 tablespoon water
topping seeds: sesame, poppy, etc., optional


1) To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.

2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.

3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle

4) Sprinkle the dough with the minced onion, and press/roll it into the surface gently.

5) Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.

6) Cut the log into eight thick slices. A pair of scissors works very well here.

7) Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.

8) Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.

9) Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.

10) Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

Yes, I actually made all this today, plus some gingersnaps.