Re: Starting to plan for Easter dinner

In article <[email hidden]>,

Quoted message said:

Crash and I have, in our possession, a whole ham. Well, it was on sale!

Easter dinner, like most of our holiday dinners, will be quite informal,
and we won't have any frou-frou food, but we'll walk away happy (in sweat
pants that stretch along with our stomachs. <G>

Here's our tacky little menu:

Ham

Betty Crocker's Au Gratin Potatoes (I just plain don't care for the real
deal, but I love Betty's).

I can't believe it. Especially after seeing the Green Bean thang below.
I'll accept the Watergate Thing because you're a fellow Meen-a-soh-tan.
You're a good cook. My Sister Julie is a lousy cook. She'd do
something like that (the BC dreck). MOF, she HAS. Regularly and
holidayily. Gack.

Quoted message said:

Crash would be happy if it stopped right there. But, I'll probably put
together some green beans, too (recipe follows).

The closest we might come to dessert would be Watergate Salad (I'll post
that recipe, too).

* Exported from MasterCook *

Green Beans with Hazelnuts and Lemon

Quoted message said:

* Exported from MasterCook *

Watergate Salad

--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

In article <[email hidden]>,

Quoted message said:

Here's our tacky little menu:

Ham

Betty Crocker's Au Gratin Potatoes (I just plain don't care for the real
deal, but I love Betty's).

I can't believe it. Especially after seeing the Green Bean thang below.
I'll accept the Watergate Thing because you're a fellow Meen-a-soh-tan.
You're a good cook. My Sister Julie is a lousy cook. She'd do
something like that (the BC dreck). MOF, she HAS. Regularly and
holidayily. Gack.

I've had real au gratin potatoes at restaurants, and have made my own. I
just don't like 'em. I suppose it's a matter of preferring your first
exposure to a dish. Even if it *is* dreck. We both love them, but only
have them once or twice a year.

If we were having some classy people over for dinner, I would probably make
the Parmesan-Prosciutto Mashed Potatoes instead (recipe below).

Thanks for saying I'm a good cook. The check is in the mail. (I haven't
seen your cherry preserves/jam/jelly/whatever in the stores down here. Is
it being distributed yet?)

http://www.epicurious.com/run/recipe/view?id=15638

* Exported from MasterCook *

Mashed Potatoes with Prosciutto and Parmesan Cheese

Recipe By 😄amsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.
2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.
3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons
cheese; serve.

Cuisine:
"Italian"
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"

Damsel in dis Dress wrote:
[snip]

Quoted message said:

Betty Crocker's Au Gratin Potatoes (I just plain don't care for the

real

Quoted message said:

deal, but I love Betty's).

[snips]

How about just scalloped potatoes, without the cheese(s)? Oddly
enough, the best recipe I've tried for them came from the little tag on
the top of a can of Carnation evaporated milk. Not much work, no
surprises, but very tasty and they go great with ham.

-aem

aem' said:

How about just scalloped potatoes, without the cheese(s)? Oddly
enough, the best recipe I've tried for them came from the little tag on
the top of a can of Carnation evaporated milk. Not much work, no
surprises, but very tasty and they go great with ham.

I'm not an accomplished scalloped potato cook. I would love to try your
recipe, if you'd be willing to share it. 🙂

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article <[email hidden]>,
[email hidden] wrote:
(snippage)

Quoted message said:

I've had real au gratin potatoes at restaurants, and have made my own. I
just don't like 'em. I suppose it's a matter of preferring your first
exposure to a dish. Even if it *is* dreck. We both love them, but only
have them once or twice a year.

If we were having some classy people over for dinner, I would
probably make the Parmesan-Prosciutto Mashed Potatoes instead (recipe
below).

Quoted message said:

Thanks for saying I'm a good cook. The check is in the mail.

Thenkyew.

Quoted message said:

(I haven't seen your cherry preserves/jam/jelly/whatever in the
stores down here. Is it being distributed yet?)

YES!!! Rather recently, finally! All the Cub stores around here I've
checked (Burnsville, Bloomington) have the Cherry jam and the
Strawberry-Rhubarb jam (someone else's). I haven't seen the Blueberry
or the Sweet Orange Marmalade, though. Thanks for asking.

BTW, where's the Polish sausage on your menu?

I'm expecting an invite out for March 27 Easter -- folks bring stuff.
I'm thinking that I'll bring a mess of Kramarczuk's Polish sausage. And
maybe a hrutka to taste, too.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Damsel in dis Dress said:

I'm not an accomplished scalloped potato cook. I would love to try
you recipe, if you'd be willing to share it. 🙂

Since you smile so nicely I will try to read the tiny type from this
Carnation evaporated milk tag:

2 lbs. potatoes, peeled and thinly sliced (I use 4 large, or 6 medium
russets)
3 TB butter
1/4 cup chopped onion
3 TB all purpose flour
1 tsp. salt, 1/4 tsp. black pepper
1 can (12 fluid oz.) evaporated milk
1 cup water
1/3 cup grated Parmesan cheese.

Preheat oven to 350°F. Grease 11"x7" baking dish (I don't grease it)

Cover potatoes with cold water, bring to boil, cook for 3 to 4 minutes.
Drain.

Cook onion in butter for 2 or 3 minutes until tender, stir in flour,
salt and pepper. Gradually stir in milk and water, bring just to boil,
then remove from heat. Arrange potatoes in dish, pour onion-milk
mixture over. Sprinkle cheese on top. Bake until potatoes are tender,
about 30 minutes.

The only possibility for trouble that I've noticed is that if you cook
the flour too long it will lose some of its thickening power, just as
it does for a roux. So if you know you're going to cook it longer,
start with more.

-aem

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

In article <[email hidden]>,
[email hidden] wrote:
(snippage)

Quoted message said:

(I haven't seen your cherry preserves/jam/jelly/whatever in the
stores down here. Is it being distributed yet?)

YES!!! Rather recently, finally! All the Cub stores around here I've
checked (Burnsville, Bloomington) have the Cherry jam and the
Strawberry-Rhubarb jam (someone else's). I haven't seen the Blueberry
or the Sweet Orange Marmalade, though. Thanks for asking.

Great! I'll scour the town looking for it. All of the flavors sound
wonderful. I don't know why I keep buying jelly and stuff. I almost never
eat it. But I love it. Odd.

Quoted message said:

BTW, where's the Polish sausage on your menu?

Um, I forgot it? Yeah, that's it. I forgot it. I also forgot the pickled
herring. Damn!

Quoted message said:

I'm expecting an invite out for March 27 Easter -- folks bring stuff.
I'm thinking that I'll bring a mess of Kramarczuk's Polish sausage. And
maybe a hrutka to taste, too.

What's a hrutka? Are they legal in this state?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

aem' said:

Damsel in dis Dress said:

I'm not an accomplished scalloped potato cook. I would love to try
you recipe, if you'd be willing to share it. 🙂

Since you smile so nicely I will try to read the tiny type from this
Carnation evaporated milk tag:

Thank you so much! I know how it is to try to read small print. 😄

Quoted message said:

2 lbs. potatoes, peeled and thinly sliced (I use 4 large, or 6 medium
russets)
3 TB butter
1/4 cup chopped onion
3 TB all purpose flour
1 tsp. salt, 1/4 tsp. black pepper
1 can (12 fluid oz.) evaporated milk
1 cup water
1/3 cup grated Parmesan cheese.

Preheat oven to 350°F. Grease 11"x7" baking dish (I don't grease it)

Cover potatoes with cold water, bring to boil, cook for 3 to 4 minutes.
Drain.

Cook onion in butter for 2 or 3 minutes until tender, stir in flour,
salt and pepper. Gradually stir in milk and water, bring just to boil,
then remove from heat. Arrange potatoes in dish, pour onion-milk
mixture over. Sprinkle cheese on top. Bake until potatoes are tender,
about 30 minutes.

The only possibility for trouble that I've noticed is that if you cook
the flour too long it will lose some of its thickening power, just as
it does for a roux. So if you know you're going to cook it longer,
start with more.

Now, if you lose the little tag, the recipe will be waiting for you in
Google. I can't tell you how relieved I was that I had posted nearly every
one of my recipes during late night sessions over the years. I'm gradually
remembering them and looking them up.

Thanks,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article <[email hidden]>,

Damsel in dis Dress said:

aem' said:

How about just scalloped potatoes, without the cheese(s)? Oddly
enough, the best recipe I've tried for them came from the little tag on
the top of a can of Carnation evaporated milk. Not much work, no
surprises, but very tasty and they go great with ham.

I'm not an accomplished scalloped potato cook. I would love to try your
recipe, if you'd be willing to share it. 🙂

I'll jump in with how my mother taught me to make scalloped potatoes.
Scrub a bunch taters (leave skins on) and pare out the bad spots. I
like Yukon Golds or something like that with a nice flavor. Slice them.
Layer them in a buttered casserole. Between each set of layers
generously dot butter, sprinkle white flour, season w/s&p. When it's
all assembled, heat up enough milk/cream to cover and pour over the
whole. Bake at 350 until the potatoes are fork tender. The top should
be nice and brown. WARNING! This always boils over for me, so put a
cookie sheet on the rack below the rack on which the casserole is placed.

Hope this helps.

Priscilla
--
"And what's this [censored] about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

Priscilla Ballou said:

I'll jump in with how my mother taught me to make scalloped potatoes.
Scrub a bunch taters (leave skins on) and pare out the bad spots. I
like Yukon Golds or something like that with a nice flavor. Slice them.
Layer them in a buttered casserole. Between each set of layers
generously dot butter, sprinkle white flour, season w/s&p. When it's
all assembled, heat up enough milk/cream to cover and pour over the
whole. Bake at 350 until the potatoes are fork tender. The top should
be nice and brown. WARNING! This always boils over for me, so put a
cookie sheet on the rack below the rack on which the casserole is placed.

This is how my mom made them, too. I've tried and tried to make them this
way, but my best results have come from making white sauce and pouring that
over the layers.

This whole potato conversation is a little odd. I'm diabetic, and they are
SO carby, plus I have a food sensitivity to them. I have no business
eating this stuff! But scalloped potatoes are a wonderful way to deal with
leftover ham, and we're going to have a LOT of that. Ham fried rice and
ham/potato hash are also in the picture. Sigh

Thanks so much, Priscilla. 🙂

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress said:

Priscilla Ballou said:

I'll jump in with how my mother taught me to make scalloped potatoes.

This is how my mom made them, too. I've tried and tried to make them this
way, but my best results have come from making white sauce and pouring that
over the layers.

I forgot to mention what the problem has been when I've made them with dry
flour. I get sections of paste instead of a nice, creamy white sauce.
Sorry for not being complete.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Damsel in dis Dress said:

Priscilla Ballou <[email hidden]>, if that's their real name,

Quoted message said:

I'll jump in with how my mother taught me to make scalloped
potatoes.

This is how my mom made them, too. I've tried and tried to make
them this way, but my best results have come from making white
sauce and pouring that over the layers.

I forgot to mention what the problem has been when I've made them
with dry flour. I get sections of paste instead of a nice, creamy
white sauce. Sorry for not being complete.

Carol

I do the flourless scalloped spuds.

wash and thin slice your spuds (not peeled)...a layer of spuds in a
buttered casserole pan then a light layer/sprinkling of onions,parm
cheese, tarragon, black ground pepper and minced garlic...do the spud
again and the onion etc...at least 3 times ending in spuds...pour enough
1/2 and 1/2 to come about 2/3 of the way up the casserole sides and bake
for about 1.5 hours at 375F or till nicely browned on top.

a little shredded cheddar on top doesn't hurt.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Hahabogus said:

wash and thin slice your spuds (not peeled)...a layer of spuds in a
buttered casserole pan then a light layer/sprinkling of onions,parm
cheese, tarragon, black ground pepper and minced garlic...do the spud
again and the onion etc...at least 3 times ending in spuds...pour enough
1/2 and 1/2 to come about 2/3 of the way up the casserole sides and bake
for about 1.5 hours at 375F or till nicely browned on top.

a little shredded cheddar on top doesn't hurt.

OMG! Those sound incredible! I wish Crash was still lying to me about
liking tarragon. His confession that he doesn't really like it and just
didn't want to hurt my feelings has really cramped my style.

Thanks,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article <[email hidden]>,

Quoted message said:

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

I'm expecting an invite out for March 27 Easter -- folks bring stuff.
I'm thinking that I'll bring a mess of Kramarczuk's Polish sausage. And
maybe a hrutka to taste, too.

What's a hrutka? Are they legal in this state?

Carol

<g> Hrutka is a Rusin (that's nota typo of Russian) Easter dish. An
"egg cheese" ball. I first posted about it maybe 7-9 years ago.

Think cold compressed scrambled eggs -- or maybe overcooked custard,
because that's what it is -- nothing more than eggs and milk, with a bit
of salt included. The egg and milk mixture is cooked to a
fare-thee-well in a saucepot, until there's a drastic separation of the
cooked egg "curds" and whey.

The mixture is poured into a cheesecloth and rounded into a ball, then
hung to drain. When cold, it's sliced for serving and is an extremely
fine addition to an Easter ham sandwich between slices of paska - the
rich Easter bread of my heritage. It's probably an acquired taste, and
it's rather bland, and certainly eggy tasting. And delicious. It's
easy to make a small one by halving, thirding, or quartering the recipe.
One-third would make a rather smallish one; one fourth might be pushing
it.

* Exported from MasterCook Mac *

Hrutka

Recipe By : Barb Schaller, posted to rec.food.cooking 2/24/05
Serving Size : 6 Preparation Time :0:00
Categories : Slovensky Recepty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
1 quart whole milk
1/2 tsp. salt

Beat eggs and milk thoroughly and cook over medium heat until eggs
coagulate and separate from the liquid -- the liquid will be almost
clear. Takes maybe 20 minutes or so to cook. Pour through three or
four layers of cheesecloth, round into a ball with the cloth, tie tight
and hang to drain.

Julie used to hang hers on the clothes line; Mom always hung it from the
counter to drip into a container below.

- - - - - - - - - - - - - - - - - -

Per serving: 249 Calories; 15g Fat (57% calories from fat); 18g Protein;
9g Carbohydrate; 453mg Cholesterol; 206mg Sodium
Food Exchanges: 2 Lean Meat; 1 1/2 Non-Fat Milk; 3 1/2 Fat
_____

* Exported from MasterCook Mac *

Hrutka - microwave

Recipe By : posted to r.f.cooking by Barb Schaller 2-24-05
Serving Size : 1 Preparation Time :0:00
Categories : Slovensky Recepty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
1 quart whole milk
salt

Beat ingredients together and place in large microwaveable glass bowl.
Cook on high for about 15 minutes, stirring 3 or 4 times. Reduce power
to medium and cook about 7 minutes more, until curds separate from
liquid.

Pour through cheesecloth, round into ball, and hang to drain.

- - - - - - - - - - - - - - - - - -
Per serving: 1494 Calories; 93g Fat (57% calories from fat); 107g
Protein; 53g Carbohydrate; 2719mg Cholesterol; 1234mg Sodium
Food Exchanges: 11 Lean Meat; 9 Non-Fat Milk; 20 1/2 Fat

_____
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Hahabogus said:

wash and thin slice your spuds (not peeled)...a layer of spuds in a
buttered casserole pan then a light layer/sprinkling of onions,parm
cheese, tarragon, black ground pepper and minced garlic...do the
spud again and the onion etc...at least 3 times ending in
spuds...pour enough 1/2 and 1/2 to come about 2/3 of the way up the
casserole sides and bake for about 1.5 hours at 375F or till nicely
browned on top.

a little shredded cheddar on top doesn't hurt.

OMG! Those sound incredible! I wish Crash was still lying to me
about liking tarragon. His confession that he doesn't really like
it and just didn't want to hurt my feelings has really cramped my
style.

Thanks,
Carol

So replace or remove the teragon.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

On Thu 24 Feb 2005 09:31:39p, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

<g> Hrutka is a Rusin (that's nota typo of Russian) Easter dish. An
"egg cheese" ball. I first posted about it maybe 7-9 years ago.

A friend's mother used to make Hrutka every year. I watched her prepare it
numerous times and it was just as you described. I confess, I never acquired
a taste for it, but it's still a very interesting food.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Crash and I have, in our possession, a whole ham. Well, it was on sale!

Easter dinner, like most of our holiday dinners, will be quite informal,
and we won't have any frou-frou food, but we'll walk away happy (in sweat
pants that stretch along with our stomachs. <G>

Here's our tacky little menu:

Ham

Betty Crocker's Au Gratin Potatoes (I just plain don't care for the real
deal, but I love Betty's).

Crash would be happy if it stopped right there. But, I'll probably put
together some green beans, too (recipe follows).

The closest we might come to dessert would be Watergate Salad (I'll post
that recipe, too).

I wish I could do a ham for Easter but ham is a migraine-trigger for my
wife-the-beef-eating-carnivore.

I'll probably get one of those shrimp cocktail rings from the stupidmarket
(safeway) for an appetizer. I know, you purists would tell me to make my
own. Been there, done that! Ain't doing that again if I can help it!
We'll also have a veggie tray but I'll make that myself.

I'll most likely grill some NY Strip steaks, with a foil packet of sliced
zucchini (with S&P, butter, parsley, teensy bit of minced garlic) and
another foil packet of diced potatoes (including butter, chopped up
caramelized onions (haven't tried that before), and S&P) or baked potatoes.

For the steaks, I'll have S&P and granulated garlic powder (the only time I
don't use fresh garlic).

We'll be too stuffed for dessert so I won't even bother with it.

I think I'll make devilled(sp) eggs this year. Anyone have a good recipe
for devilled(sp) eggs? I've never made them.

Bret

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On Sat 26 Feb 2005 10:50:22p, Maverick wrote in rec.food.cooking:

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Crash and I have, in our possession, a whole ham. Well, it was on
sale!

Easter dinner, like most of our holiday dinners, will be quite
informal, and we won't have any frou-frou food, but we'll walk away
happy (in sweat pants that stretch along with our stomachs. <G>

Here's our tacky little menu:

Ham

Betty Crocker's Au Gratin Potatoes (I just plain don't care for the
real deal, but I love Betty's).

Crash would be happy if it stopped right there. But, I'll probably put
together some green beans, too (recipe follows).

The closest we might come to dessert would be Watergate Salad (I'll
post that recipe, too).

I wish I could do a ham for Easter but ham is a migraine-trigger for my
wife-the-beef-eating-carnivore.

I'll probably get one of those shrimp cocktail rings from the
stupidmarket (safeway) for an appetizer. I know, you purists would tell
me to make my own. Been there, done that! Ain't doing that again if I
can help it! We'll also have a veggie tray but I'll make that myself.

I'll most likely grill some NY Strip steaks, with a foil packet of
sliced zucchini (with S&P, butter, parsley, teensy bit of minced garlic)
and another foil packet of diced potatoes (including butter, chopped up
caramelized onions (haven't tried that before), and S&P) or baked
potatoes.

For the steaks, I'll have S&P and granulated garlic powder (the only
time I don't use fresh garlic).

We'll be too stuffed for dessert so I won't even bother with it.

I think I'll make devilled(sp) eggs this year. Anyone have a good
recipe for devilled(sp) eggs? I've never made them.

Bret

Lot's of ways to make deviled eggs, but this is my very favorite. My
grandmother and mom both made them this way, and I make them this way.

* Exported from MasterCook *

Grandmother's Deviled Eggs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Large or extra-large eggs
4 ea Saltine cracker squares,
Finely crushed
1 tb Onion, finely minced
2 tb Celery, finely diced
1 tb Sweet pickle, finely diced
2 tb Bacon, finely crumbled
(optional)
1/2 ts Yellow mustard
1/3 c Mayonnaise
Salt and pepper to taste
Stuffed olives, sliced
Paprika

Put eggs in one layer in medium saucepan. Cover with cold water and
slowly bring to boil. Cover and remove from heat. Let stand 15
minutes.

Drain hot water from eggs and cover with cold water to cool. Peel eggs,
slice in half lengthwise and separate yolks and whites, placing yolks in
medium mixing bowl. Reserve egg whites on plate.

Mash egg yolks with fork until well broken up. Add crushed crackers,
onion, celery, pickle, and bacon (if using) to egg yolks, tossing
together until well mixed. Stir in mayonnaise and mustard until well
mixed. If egg yolk mixture is too dry, add additional mayonnaise or a
small amount of cream. Season to taste with salt and pepper.

Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
into top of egg, and sprinkle lightly with paprika. Serve immediately
or refrigerate. If refrigerating, remove from refrigerator 1/2 hour
before serving to improve flavor.

- - - - - - - - - - - - - - - - - - -
--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Maverick' said:

I wish I could do a ham for Easter but ham is a migraine-trigger for my
wife-the-beef-eating-carnivore.

Is she able to eat smoked turkey?

Quoted message said:

I'll probably get one of those shrimp cocktail rings from the stupidmarket
(safeway) for an appetizer. I know, you purists would tell me to make my
own. Been there, done that! Ain't doing that again if I can help it!
We'll also have a veggie tray but I'll make that myself.

I'm not a purist, so I approve of your plan. 🙂

Quoted message said:

I'll most likely grill some NY Strip steaks, with a foil packet of sliced
zucchini (with S&P, butter, parsley, teensy bit of minced garlic) and
another foil packet of diced potatoes (including butter, chopped up
caramelized onions (haven't tried that before), and S&P) or baked potatoes.

You're making me hungry, and I just finished dinner! LOL!

Quoted message said:

For the steaks, I'll have S&P and granulated garlic powder (the only time I
don't use fresh garlic).

New York Strip Steaks are a big favorite of Crash's. I'm acquiring a taste
for them, but they cut a big chunk out of our food budget.

Quoted message said:

We'll be too stuffed for dessert so I won't even bother with it.

That's what I'm thinking, and we're having about 1/3 of what you're
serving.

Quoted message said:

I think I'll make devilled(sp) eggs this year. Anyone have a good recipe
for devilled(sp) eggs? I've never made them.

These aren't recipes, per se ...

Regulation Devilled Eggs:
Cut hard-boiled eggs lengthwise, scoop out the yolk, and set the (hopefully
intact) egg white halves aside. Mash the yolks with a fork and add mayo
and mustard to taste. Using two spoons (the one time I tried using the
"squirt it out of a plastic bag" technique, I wound up with eggs that
looked like someone had pooped in them), fill the whites with the yolk
mixture, then sprinkle the tops with paprika.

Curried Devilled Eggs (my favorite to date):
Follow the above recipe, but instead of adding mustard, use curry powder to
taste (I use Penzey's Sweet Curry). Complete as above, but use curry
powder in place of the paprika.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_