Tag: Mayonnaise

Appetizers · Family · Family Favorites · Holidays

Deviled Eggs

cathysmaha1 Comment

Deviled Eggs are an Easter ‘must have’, and this year will be no different. Everyone in the family loves them so as they say in ‘Fiddler on the Roof’…TRADITION! Back in the day, my Mother would make them from the eggs laid by our own hens. The yolks were deep yellow and it was a lucky treat when we would have an egg with a double yolk.

That was the good part.  I can’t say that gathering the eggs was a treat since the hens were often pretty fussy about having anyone poking around their nests for their eggs. Then there was the washing of the eggs for our use and sale to others.  All in a days work down on the farm.

Today, I usually buy my eggs at the grocery store but found that Chicken Track brown eggs closely resembled the eggs from the farm. This recipe does not include the direct measurements but was taught to me based on feel/texture. The filling should be moist but not runny.

DEVILED EGGS

Boiled eggs
Mayonnaise
Mustard
Dill pickle juice
Salt to taste
Paprika

  • Peel boiled eggs and cut eggs in half, lengthwise.
  • Remove yolks to a separate mixing bowl.
  • Mash egg yolks and add mayonnaise, pickle juice and dash of prepared mustard to taste.
  • Fill egg whites with yolk mixture. Sprinkle with paprika. Chill before serving.

Other Easter favorites:

Crock-Pot Ham

Crunch Potato Casserole

Mandarin Salad

Fancy Schmancy Asparagus

Strawberry Shortcake

Family Favorites · My Roots

Old Fashioned Potato Salad…just like Mom used to make

cathysmaha4 Comments

Potato Salad was a must-have side dish for every picnic and barbecue.  My Mother made THE BEST potato salad ever and I can replicate it pretty well. There are no measurements, just a ‘pinch of this and a pinch of that’ type of preparation. When my Mother made it, she used onions from the garden and eggs from our farm.

My Potato Salad is pretty darn good, but you can never top what Mom could do!

POTATO SALAD

SALAD:
Boiled, peeled and cubed potatoes
Boiled, peeled and chopped eggs
chopped green onions (or sweet white onion)
celery seed (or chopped celery)

DRESSING:
mayonnaise
milk
prepared mustard
sugar
salt

  • Mix together potatoes, eggs, onions (and celery if desired).  Sprinkle with celery seed.
  • In separate bowl, mix mayonnaise with enough milk to thin to consistency of salad dressing. Add sugar and salt to taste.
  • Refrigerate for several hours before serving. The flavor is best the next day.
Family Favorites · My Roots · Vegetarian

Cucumbers and Onions–Mom’s Style

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My Mother was an avid gardener growing lettuce, radishes, cucumbers, onions, tomatoes, squash, green beans, peas, sweet corn, peppers, raspberries, strawberries, etc.  The rich top soil of Iowa made for  a prolific harvest each year. She would can and freeze vegetables and fruit for the family to enjoy all winter. Our farmhouse basement ‘fruit room’ was a treasure trove of pickles, canned tomatoes, relish, vegetables, soups, etc.

 

One of my favorite summer side dishes was my Mother’s cucumbers and onions. The recipe is simple, not written down, but made from memories in that Iowa farm kitchen.

CUCUMBERS AND ONIONS–Mom’s Style

Peel and thinly slice cucumbers and sweet onion.  Soak in cold, salted water for 30-45 minutes.  Drain.  In a separate bowl, mix mayonnaise, dash of milk, salt and pepper. Pour dressing over cucumbers and onions and serve immediately.