Favorite Deviled Eggs

 Everybody loves deviled eggs. 

 Add eggs to a large pot and cover with water. 

Add 2T vinegar. The vinegar helps with the

 peeling later. Bring to a boil, cover, and take 

off heat. let sit for 15 - 18 minutes.

Drain off hot water and fill the pot

with cold water. Peel when the eggs are cool 

enough to handle. 

Cut in half lengthwise, Remove the yolks to

a food processor. If you don't have one, put in

a bowl and use a whisk to blend the yolk mixture.

 Add the yolk mixture to a plastic baggie. 

Use a jar or glass to hold the baggie upright.

 Snip one corner of the baggie and use it like a 

pastry bag to fill the egg whites.

 If you used a food processor, the yolk mixture 

will be very smooth and creamy.

Refrigerate until serving time, then garnish

with a sprig of chive or a sprinkle of paprika

Deviled Eggs

1 dozen L or XL eggs

2 T white vinegar

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

1 C mayonnaise

1 T yellow mustard

1/4 t salt

1/4 t pepper

paprika for sprinkling

Place the eggs in a large pot and cover with water.

Add the vinegar, it helps when you peel them. 

Bring to a boil over high heat. Cover and turn off

 the heat. Let sit for 15-18  minutes. Drain water

 and fill the pot with cold water.

 Peel when cool enough to handle.

~~~~~~~~~~~

Slice each in half lengthwise. Remove the yolks and

 put in a food processor. Add mayo, mustard, salt 

and pepper to the yolks. Blend until smooth. 

Scoop the yolk mixture into a plastic baggy. 

Snip off a bit of the corner of the baggie. 

Use the baggie like a pastry bag to pipe

 the yolk mixture into the egg whites. 

Sprinkle with paprika. Chill until serving. 

  

Enjoy! 

Links: Between Naps On The Porch

Spinach-Apple-Walnut Salad

I made this yummy spinach salad last night to go

 with our dinner of grilled lamb. It was such a hit 

that I couldn't wait to have it again for lunch 

 today. The recipe serves 8, but you

can easily make as much as you want.

 It's uncomplicated  and takes just minutes 

to assemble. The lemon vinaigrette is the 

perfect fresh dressing to go with it. Shake

the ingredients together in a jar ahead 

to let the garlic infuse the oil with flavor. 

Do that first. 

Grab a handful of pre-washed fresh spinach per

 serving. Toss in some thinly sliced red Delicious 

apple, and red onion. Sprinkle generously with

 chopped walnuts (I had pecans). Pour dressing

 over and toss. Grind a little fresh pepper 

over the top to taste. Delish!
Optional: crumble a little blue cheese on top.

Spinach-Apple-Walnut Salad

1 pkg (10 oz) fresh spinach

1 C thinly sliced red onion

1 red Delicious apple, 

cored and thinly sliced 

1 C chopped walnuts

Combine all ingredients in a large bowl

Dressing

1/2 C oil

2 T sugar

3 T lemon juice

1 garlic clove, crushed

1 t salt

Combine in a jar and shake.

Pour over salad and toss.

...serves 8...

Enjoy!

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Noodle Kugel

This is my favorite kugel recipe and it's the

 first one I was given by a friend over 30 years ago.

Kugel is a sweet noodle casserole that's 

traditionally served at Jewish holidays. I make 

it about once or twice a year when the calendar

reminds me. It's a different side dish that goes

well with brisket or lamb. At least that's how 

I've usually served it. It would be a nice

addition to a brunch too. Easter brunch

perhaps? The best of both.

 Ingredients, pretty basic.

 Whisk the room temperature 1/2 stick butter 

and 1/2 brick cream cheese with 2 eggs, sugar,

and 1 C milk (I use whole), 

 Stir in the cooked noodles; 4 oz = about 2 C uncooked.

 Pour into a buttered 8" casserole.

 Combine the 1 C crushed cornflake crumbs with 

1 t sugar and 1/2 t cinnamon. Sprinkle over the top.

 Bake @350º for 25-30 minutes until set.

Serve hot, warm, or at room temperature.

I love leftover warmed-up kugel for breakfast
 the next morning with my coffee.

Noodle Kugel

4 oz flat egg noodles,cooked and drained

4 oz cream cheese, softened

1/4 C butter, softened

1/4 C sugar

1 C milk

2 eggs

(1/4 C raisins, optional)

Whisk the cream cheese, butter, 

sugar, milk, and eggs, until blended. 

stir in the cooked noodles. Pour into 

a buttered 8x8 baking dish. Sprinkle with 

Topping

1 C corn flakes, crushed

1 t sugar + 1/2 t cinnamon

Bake @350º for 25-30 minutes until set.

Serve warm or at room temperature.

4-6 servings

*To double the recipe use a 9x13

 pan and bake for 45 minutes. 

Enjoy!

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Easy Stuffed Peppers

You'll have these in the oven in no time,
because you can skip browning the beef.

 That's what makes this recipe so easy!

Just mix your raw beef with;

chopped onion, egg, salt, pepper, garlic powder,
 a dash of Worcestershire sauce, all to taste
 and half of the soup.

  Then add enough milk or water to the

 remaining soup in the can and pour, pour
it into the bowl you just used and whisk. 

Sprinkle the cut peppers with salt and
fill with the beef mixture. Pour the soup
mixture over the top of the filled peppers. 

I often sprinkle the tops with paprika

 and parsley flakes for color. 

Cover and bake for about 45-60  minutes.

 I used this pretty Temptations casserole with it's
matching lid that doubles as a baking sheet
or lovely tray....at least that's what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.

 You'll have enough extra gravy to pour over
the peppers and rice or potato.

Pop a few potatoes into the oven along with

 the peppers and everything will bake nicely

for a complete dinner in under an hour.

 Since I cut the peppers in half, there are
2 halves per person, or 1 for lighter eaters.

A tasty home comfort food dinner.
I like these leftover for lunch later.
I found this recipe at Marty's and
changed very little. 

Easy Stuffed Peppers

3 green, or mixed peppers

1 lb lean ground beef

1 can Cream of Mushroom soup
or Golden Mushroom soup

1 egg

1 small onion, chopped (about 1/2 C)

1/2 to 1 t salt

1/2 t pepper
1/2 t garlic powder

1/2 to 1t Worcestershire sauce

Cut peppers in half lengthwise and remove the
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
 can; stir with the fork to combine. Pour over 

the tops of the filled peppers; scraping out
all the soup in the can with a small spatula.
I like to sprinkle the tops with paprika
and parsley flakes
Cover and bake @350º for 45 to 60 minutes
until the peppers are tender. 

Serve with rice or a baked potato. 

Enjoy!

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Bruschetta with Tomatoes and Basil

This bruschetta with fresh tomatoes and basil

couldn't be easier. It's a favorite that's always 

on the menu when we visit the kids in Atlanta. 

Telaryn doesn't follow a recipe and after 

you've made if once you won't need to either.

Bruschetta (pronounced brusketta), 

is a classic Italian appetizer. It's a simple
 mixture of chopped fresh tomatoes,

fresh basil leaves, salt, pepper, garlic,
 and olive oil. That's it! Use as many
tomatoes as you like; season them with salt
and pepper; add some minced garlic and enough
chopped basil leaves to give it color and flavor.
Drizzle it all with olive oil until it is well coated.

It's mixed up earlier in the day so that the flavors

have time to marinade, about 8 hours. That makes

it a nice make-ahead dish. It will last in the 

refrigerator a few days. Don't know for sure 

because it usually doesn't last that long with us.

Slice a baguette and brush one side with olive oil.

Toast oil-side down on a baking sheet for about 5

minutes in a 450º oven. Serve olive oil side up

topped with tomato-basil mixture.

You can garnish it with a small basil leaf

 or a dollop of pesto.

My measurements here are a starting point.
It's also good on fish; Tilapia and Salmon.

 Bruschetta with Tomatoes and Basil

4 plum tomatoes, chopped

4 T basil leaves, chopped

1 garlic clove, minced

1/2 t salt

1/4 t pepper

2-3 T olive oil

Combine and refrigerate, covered for 8 hours.

Serve atop toasted baguettes.

Enjoy!

Links:  How to Propagate Basil,
 Between Naps On The Porch

Poppy Seed Chicken

It's creamy, rich, and covered in a buttery 

crumb topping. This is a very popular 

casserole in the South. I think it's a favorite 

dish to take to a new neighbor, a new mom,

 or anyone that needs a good comfort dinner.

It's another good way to use leftover roast chicken.

You'll need 2 cups of cooked chicken, cut up and 

seasoned with salt and pepper.

Mix the chicken, soup, sour cream,  half the 

poppy seeds,  and half the crushed crackers. 

This recipe doubles easily. When you do, you can

 use 1 can cream of chicken soup and 1 can of

 cream of celery soup. 

 For the topping combine he remaining crumbs

and poppy seeds with the melted butter.

 Put the chicken in a greased 8X8 casserole. 

Sprinkle on the topping.

 Bake @350º for 30-35 minutes

 until the crumbs are golden.

Serve with rice, a vegetable, and salad.

Poppy Seed Chicken

2-3 C cubed cooked chicken

salt and pepper to taste

1 cream of chicken soup

1/2C  sour cream
2 t poppy seeds

1 stack of Ritz crackers,crushed

1/2 stick butter, (1/4C) melted

In a large bowl combine the soup and sour cream.
Stir in the cut-up chicken and season with
salt and pepper and 1 t poppy seeds.
Add half of the crushed Ritz crackers. 

Put into a greased 8X8 casserole. Combine the 

remaining crushed crackers, the remaining 

1t poppy seeds, and the melted butter in a bowl

 and sprinkle on top. Bake @350º for
35 minutes until golden and bubbly. Serves 4

*double recipe and put in a 9X13 casserole

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