Classic Egg Salad Sandwich
Serves: 3
Ingredients
6 hard boiled eggs, peeled
¼ cup + 1 Tablespoon Dukes Mayonaise
½ teaspoon dijon mustard
½ Tablespoon dill relish
½ Tablespoon sweet relish
1 Tablespoon parsley
½ teaspoon onion powder
salt and pepper, to taste
paprika (optional)
4 slices of bread
lettuce, tomato, red onion (optional)
Instructions
Mash eggs in a large bowl
Stir in mayonnaise
Stir in the rest of the ingredients.
Taste and adjust seasoning to your liking.
Season with salt and pepper to taste (I didn’t add any salt since I used dill relish)
Spread onto a piece of bread and top with paprika and/or lettuce, tomato, and red onion if using.
Thursday, August 15, 2013
Chocolate Chip Cookies By Granny's Favorite Cookbooks
Chocolate Chip Cookies
1 cup brown sugar
1 cup sugar
3 sticks butter, soft (1 ½ cups)
2 tsp vanilla
3 eggs, beaten
5 cups flour, sifted
1 1/2 tsp baking soda
1 tsp salt
1 cup nuts, chopped
4 cups chocolate chips
Preheat oven to 375° F. Cream together butter and sugars; beat in vanilla; beat in eggs; sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips.
Drop by small cookie scoop onto baking sheet and bake 8 to 10 minutes. Makes 5 dozen cookies
1 cup brown sugar
1 cup sugar
3 sticks butter, soft (1 ½ cups)
2 tsp vanilla
3 eggs, beaten
5 cups flour, sifted
1 1/2 tsp baking soda
1 tsp salt
1 cup nuts, chopped
4 cups chocolate chips
Preheat oven to 375° F. Cream together butter and sugars; beat in vanilla; beat in eggs; sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips.
Drop by small cookie scoop onto baking sheet and bake 8 to 10 minutes. Makes 5 dozen cookies
Broccoli Cauliflower Salad By Tina Charlene
Broccoli Cauliflower Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, salt and pepper to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, salt and pepper to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.
Apple Bread Pudding By Grannys Favorite Cookbooks
Apple Bread Pudding....
Apple Bread Pudding
8 eggs (egg substitute can be used)
4 cups milk or cream
2/3 cup sugar
1 tsp cinnamon
1 tsp vanilla
¼ tsp salt
4to 5 cups dry apple bread cubes
2/3 cup cranberry raisins
Beat together eggs, milk, sugar, cinnamon, vanilla and salt.
Place bread cubes in 10x10 baking dish. Sprinkle craisins over bread. Pour egg mixture over all. Bake at 325 degrees F. for 40 to 60 minutes or until knife inserted comes out clean. Cool slightly. Serve warm with vanilla sauce (see below). Serves 8 to 10
Vanilla Sauce
1 cup heavy cream
3 Tbsp sugar
1 tsp vanilla extract
2 tsp cornstarch
1 Tbsp water
Bring cream, sugar and vanilla to a slow boil over medium heat. Do not burn. Mix cornstarch with water and add to saucepan, cook 3 minutes on simmer until thickened. May be made ahead, refrigerated and later warmed in microwave. Topping for Bread Pudding.
Apple Bread Pudding
8 eggs (egg substitute can be used)
4 cups milk or cream
2/3 cup sugar
1 tsp cinnamon
1 tsp vanilla
¼ tsp salt
4to 5 cups dry apple bread cubes
2/3 cup cranberry raisins
Beat together eggs, milk, sugar, cinnamon, vanilla and salt.
Place bread cubes in 10x10 baking dish. Sprinkle craisins over bread. Pour egg mixture over all. Bake at 325 degrees F. for 40 to 60 minutes or until knife inserted comes out clean. Cool slightly. Serve warm with vanilla sauce (see below). Serves 8 to 10
Vanilla Sauce
1 cup heavy cream
3 Tbsp sugar
1 tsp vanilla extract
2 tsp cornstarch
1 Tbsp water
Bring cream, sugar and vanilla to a slow boil over medium heat. Do not burn. Mix cornstarch with water and add to saucepan, cook 3 minutes on simmer until thickened. May be made ahead, refrigerated and later warmed in microwave. Topping for Bread Pudding.
Bean and Polish Sausage Soup By Granny's Favorite Cookbooks
BEAN AND POLISH SAUSAGE SOUP
2 cups northern beans, cooked or canned
2 cups black beans, cooked or canned
1 onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
3 stalks celery with leaves, sliced
1 quart stewed tomatoes
1 to 2 lbs polish sausage or kielbasa, sliced
1 Tbsp. Worcestershire sauce
salt and pepper to taste
water
Place all ingredients in Crockpot with enough water to cover all; cook 4 hours on high or bring to a boil on high then reduce heat to low and cook all day long, stirring occasionally.
2 cups northern beans, cooked or canned
2 cups black beans, cooked or canned
1 onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
3 stalks celery with leaves, sliced
1 quart stewed tomatoes
1 to 2 lbs polish sausage or kielbasa, sliced
1 Tbsp. Worcestershire sauce
salt and pepper to taste
water
Place all ingredients in Crockpot with enough water to cover all; cook 4 hours on high or bring to a boil on high then reduce heat to low and cook all day long, stirring occasionally.
Baked Rotini in Meat Sauce By Welcome Home
Baked Rotini in Meat Sauce
1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil, garlic powder, and oregano to suit your tastes. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil, garlic powder, and oregano to suit your tastes. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
Baked Buffalo Chicken Wontons By Tina Charlene
Baked Buffalo Chicken Wontons
Ingredients:
2 shredded chicken breasts (you can use left over chicken, or rotisserie)
1/2 -3/4 cup hot sauce or favorite wing sauce
1/4 cup diced scallions
1 package of wonton wrappers
Your favorite blue cheese or ranch dip/dressing
Olive Oil for brushing
water for sealing
Directions:
Preheat oven to 350.
In a bowl with fork or your clean fingers shred your chicken. Toss with scallions and sauce. Set aside
To assemble, brush the sides of your wontons wrappers with water. Place a tbs of chicken filling in the center.
Raise all four corners together and pinch and seal shut.
Brush each finished wanton with oil.
Bake for about 15 minutes or until wantons are golden brown
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