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.
Dill pickle juice
Salt to taste
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.
Family was visiting and we were gathering for lunch at my house. It occurred to me that a BLT, or better yet at BLATO, bar would be fun. Standing over the stove frying endless pieces of bacon didn’t sound appealing so I turned to baked bacon instead.
Early that morning I baked 30 pieces of bacon and it was a breeze! I also washed and prepared the lettuce and sliced the onion for later. Immediately before serving, I sliced the avocado and tomato. I provided 2 types of bread along with the option of toasting the bread in the toaster oven and provided condiments of mayonnaise, mustard, ketchup. In addition, I served sliced turkey and cheese for those that may not like bacon OR prefer to make a mega-sandwich with all of the above!
For the vegetarian or vegan in the group, they can still partake with a wonderful veggie sandwich!
Heat oven to 400 degrees F.
Place a baking rack in a large baking, or cookie, sheet. The baking rack allows the drippings to fall away from the bacon. Place bacon strips on baking rack. Bake for 10-20 minutes depending on thickness of the bacon. I used thick sliced bacon that took 16-20 minutes to bake. For 30 slices of bacon, I baked 10-12 slices per pan.
Remove bacon and pat excess drippings with paper towel. Set aside until time to serve.
The first microwave I owned was a gift from my husband and the microwave was the size of a small refrigerator. The microwave was so complex (or so we thought) that we attended three complimentary classes at the local Appliance Store. Looking back, it cracks me up that it was considered so cutting edge.
Microwave cooking changed my life, making leftovers an almost perfect ‘do-over’ of the original meal.
This recipe was one of many shared with us in our classes. I made it often early in our marriage but forgot about it until a recent conversation with my sister-in-law, Donna. It isn’t the healthiest vegetable recipe, but delicious and provided me with this fun walk down memory lane.
TANGY MUSTARD CAULIFLOWER
1 medium head cauliflower
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon finely chopped onion
1 teaspoon prepared mustard
1/2 cup shredded cheese
Place cauliflower in casserole. Add water and cover with lid or plastic wrap. Microwave on High for 8-9 minutes, or until tender crisp.
Combine mayonnaise, onion and mustard in small mixing bowl. Spoon mustard sauce on top of cauliflower.
Sprinkle with cheese.
Microwave for 1-2 minutes to heat topping and melt cheese. Let stand 2 minutes.
Honeyed Ham Steak was one of the first recipes I used early in our marriage. It was quick, economical, and easy to prepare after work. Pair with a starch and a vegetable or salad. This time I served with Tangy Cauliflower (recipe to post Friday, April 26).
HONEYED HAM STEAK
2 tablespoons prepared mustard
2 tablespoons honey
1 tablespoon butter
1 fully cooked smoked ham center slice, cut 1/2 inch thick (1 pound)
Heat first three ingredients in skillet, over medium heat, until blended.
Add ham; cook 5 minutes on each side or until heated and browned to your liking.
This past weekend my older daughter, Megan, and I hosted a baby shower for younger daughter, Sarah, due April 27. Megan did all of the planning and the food was to be ‘baby size’. One of the recipes that we chose was Mini Corn Dog Muffins. Served with mustard and ketchup they were a big hit for the little ones and grown-ups alike. Let me warn you…they are addictive!
MINI CORN DOG MUFFINS
1/2 cup melted butter
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (yellow)
1 cup flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1/2 inch pieces
Preheat oven to 375 degrees.
Combine butter and sugar in a bowl and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk again.
In a separate bowl, combine baking soda, cornmeal, flour and salt. Stir to combine. Whisk into wet ingredients.
Spray mini muffin tins with non-stick spray. Spoon 1 tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes (oven temperatures may vary) or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before removing and serving. I found using a small bamboo skewer was the perfect way to loosen the edges of the muffins to remove from the muffin tin.
Serve with sides of mustard and ketchup.
Store leftovers in the refrigerator and re-heat for 20-30 seconds in the microwave before serving.
Our Book Club meets every other month and tries to match the pot-luck cuisine to align with the story. This month our book was ‘Sarah’s Key’. I loved this book! If you’ve not read it, I highly recommend it. The story takes place in France during WWII. While food and cooking wasn’t the topic of the book, French Cuisine was the food du jour.
French cooking brings Julia Child to mind but I was looking for something light and fresh. I was delighted to find a French Green Bean Salad that was perfect!
FRENCH GREEN BEAN SALAD
1 1/2 pounds fresh green beans
2 tablespoons Dijon mustard
2 tablespoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons minced fresh dill
Fill a large bowl with ice water. Bring a large pot of water to boil and add 1 tablespoon of kosher salt. Add the beans and cook for 1 minute only so the beans are crisp tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels. Place the beans in a large bowl.
In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt and the pepper. While whisking, slowly add the olive oil to make an emulsion.
Pour enough dressing over the beans to moisten them well, reserving the remaining dressing for another use. Toss with the dill, season to taste and serve at room temperature.