Deviled Eggs
18 eggs
1/3 cup mayonnaise
2 tsp. yellow mustard
1 tsp. finely chopped onion
1/2 tsp. season salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
Paprika, parsley or sliced olives for garnish
Place the eggs in a large pot and add enough water to cover them; heat to boiling. When the water boils, remove the pot from the heat. Keep it covered and let sit for 20 minutes. Then drain the hot water and run cold water over the eggs.
Let the eggs cool for five to 10 minutes.
Peel the eggs carefully, then slice in half lengthwise. Remove the egg yolks to a medium-sized bowl. Set aside the whites on a plate.
In the medium bowl, add the mayonnaise, mustard, garlic, salt, onion, and pepper. Mix well. With a spoon, fill the cavity of each egg white half with the yolk mixture; yolk mixture should over-fill the egg.
* Option -- Use a piping bag or a plastic sandwich bag with a hole cut in one corner to fill the eggs.
Serve immediately or cover and chill until ready to serve.
Sprinkle with a quick dash of paprika, parsley or a sliced olive before serving.
Italian Cream
Cheese Spread
2 (8 oz.) pkg. cream cheese, softened
2 tsp. chopped garlic
1 tsp. salt
1 (14 oz.) can artichoke hearts, drained and chopped
1/3 cup chopped black olives
8 green onions, chopped
3 oz. sun-dried tomatoes, softened and chopped
1/4 cup chopped parsley
1 Tbl. chopped fresh chives
In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
Add green onions, tomatoes, parsley and chives; gently mix together.
Refrigerate for several hours or overnight
Salmon Cheese Balls
2 cups fresh cooked salmon or one (1 lb.) can of salmon
One (8 oz.) cream cheese
1 Tbl. lemon juice
2 tsp. grated onion
1 tsp. horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 cup chopped pecans
3 Tbl. snipped parsley
Strain and flake salmon. Combine with next six ingredients, then chill.
Shape into ball then press with pecans and parsley
Pickled Eggs
12 hard-cooked eggs, peeled
1 cup each white vinegar and water
1 Tbl. sugar
2 tsp. pickling spices
1 tsp. salt
Divide eggs between two one-quart jars fitted with lids.
In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt.
Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Strain liquid and pour half of hot vinegar mixture into each jar; cover with lid.
Refrigerate at least two days before using. Pickled eggs will keep one month in the refrigerator.
Makes 12 pickled eggs.
Rocky Road Fudge
3 cups chocolate chips
1 can sweetened condensed milk
1/2 cup caramel ice cream topping
1 tsp. vanilla
1 cup chopped nuts
2 cups mini marshmallows
Over low heat melt chocolate chips in pan. Add condensed milk and mix well.
Remove from heat. Add caramel topping, vanilla, chopped nuts and marshmallows. Pour in eight-inch square pan lined with foil. Refrigerate two to three hours.
Shirley M. Crennan
Oak Harbor
Rhubarb Cake Pudding
2 cups dried rhubarb, 1 inch pieces
3/4 cup sugar
1 cup sifted flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/4 cup margarine
1/2 tsp. vanilla
1 tsp. grated orange rind
1 egg
1/3 cup milk
Mix rhubarb with one-half cup sugar. Turn into six (six ounce) custard cups.
Sift together the flour, baking powder and salt.
Cream margarine, one-quarter cup sugar, vanilla and orange rind. Beat in egg thoroughly. Stir in dry sifted ingredients, alternately with milk. Spoon batter over rhubarb.
Bake in a 350 degree oven for 30 minutes.
Serve warm or reheat.
Eva McDole George
McComb
Oatmeal Crispies
Cookies
Cream:
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
Add:
2 eggs, beaten
1 tsp. vanilla
1-1/2 cups flour
1 tsp. soda
1 tsp. salt
Mix in:
3 cups quick cooking oatmeal
1/2 cup nuts, chopped
1/2 cup coconut, shredded
Shape into two or three rolls, place on rack in refrigerator. Cover. Chill two hours or overnight.
Slice one-quarter to one-half inch thick and place on greased cookie sheet. Bake at 375 degrees for eight to 10 minutes.
Cool five minutes and remove from pan.
Shirley M. Crennan
Oak Harbor
Butterscotch Cookies
1 cup butter or oleo
4 cups brown sugar
4 eggs
1 Tbl. vanilla
1 Tbl. baking soda
1 Tbl. cream of tartar
7 cups flour
2 cups nuts, chopped
pinch of salt
Cream butter and sugar. Beat eggs until light, add to sugar mixture.
Dissolve baking soda in small amount of hot water, add to remaining ingredients.
Mix all ingredients well, roll into two rolls, cover and refrigerate for two hours or overnight.
Cut into slices one-quarter to one-half inch thick. Bake 10-12 minutes at 375 degrees. (Bake first batch, if it's too long, check cookies at eight minutes.)
Cool five minutes. Remove from pan.
Shirley M. Crennan
Oak Harbor
Ranger Cookies
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups oatmeal
2 cups Rice Krispies
1 cup coconut
Cream shortening and sugar together.
Add eggs, vanilla, flour, baking soda, salt and baking powder. Mix well.
Add oatmeal, Rice Krispies and coconut. Mix well.
Drop by rounded teaspoon on baking sheet. Bake at 375 degrees for 10-12 minutes.
Cool five minutes, remove from pan.
Shirley M. Crennan
Oak Harbor
Cool Cake
1 box Pillsbury yellow cake mix
1 small can mandarin orange slices
8 oz. Cool Whip
1 small box instant vanilla pudding
1 small can crushed pineapple
Mix cake according to directions using mandarin juice as part of liquid required. Add mandarin orange slices to cake, mix well.
Bake in 13x9x2-inch greased pan, according to directions. Cool.
Frosting:
Mix well dry vanilla pudding, drained pineapple and Cool Whip.
Frost cake and refrigerate until served.
Shirley M. Crennan
Oak HarborMexican Dip
1 can refried beans
8 oz. soft cream cheese
12 oz. chunky salsa
Monterey Jack cheese or Mexican Blend
Preheat oven to 350 degrees.
In pie plate, spread the cream cheese, refried beans, salsa, then sprinkle cheese on top.
Bake at 350 degrees until cheese has melted. Serve with tortilla chips.
