From
her daughter, Della...
Extra
large white or brown eggs, about a
dozen, but add a couple just in case one or two mess up in the shelling
these "mistake" ones can be
used as test items before serving the whole
batch to company. (I use the x-large since I think if we're gonna be eating
eggs which are supposed to be bad for us all
anyway, might as well have the big ones!)
Put
white vinegar and salt in the water to cook (so the eggs shell easier), on slow
or low heat -- "slow cooking" so the eggs don't bump and crack. We
want them to look pretty all the way round.
Real
Hellmann's mayonnaise
Spicy
Mustard (like the Grey Poupon)
A
bit of the yellow mustard for the bright color
Dry
mustard -- about a ¼ to ½ teaspoon
Yellow
Onion -- depends on the size. I use a small onion. (I usually use the nifty little Black and Decker electric chopper
machine that Mom gave us years and years ago -- keeps the onion smell off my
hands.)
Parsley
(roughly chopped) added in the mix.
After
boiling, pealing, cutting in half and removing the yolks to a bowl, set egg
whites aside and add ingredients to yolks. Mix the filling with a fork, not too creamy, since you want it lumpy.
Sometimes
I need to add more white vinegar, or a bit of the other ingredients... I can't seem to follow a recipe too carefully... Oh, yeah, and grind in
some fresh black pepper, gives good bite to it.
Then
after filling the cooked egg whites,
sprinkle with some spicy paprika, and add a piece of parsley to the top
--- at Christmas time it looks so
festive!
§
"Thought: Why does man
kill? He kills for food. And not only
food: frequently there must
be a beverage." ~Woody Allen
§
Cut
3 or 4 slices thick, hickory smoked bacon into half-inch pieces. Fry 'til
looking good... we want the grease. When crisp, add half of one chopped onion, three cloves minced
garlic and some diced green and/or red peppers. Brown all of this and add one
tablespoon of dark brown sugar and one tablespoon of wet yellow mustard. Add one can of diced tomatoes or an
equivalent amount fresh, chopped tomato. Blend it all in and then add one
teaspoon liquid smoke, or to taste.
Let
simmer to cook down a little. Then add three cans of Van Camp Pork and Beans.
Do not drain. Gently blend.
Heat
them up then check for seasoning - adjusting to suit your and/or your family's
tastes. Cook down more if desired. Let them cool and put in fridge to use as
desired - the flavors meld and develop as they age.
Remember:
Do NOT drain the bacon grease! That's why they taste so
good!
Mary
(Myslak) Eska passed this delicious recipe down to her daughter, Martha... and
she graciously shared it with me on a recent trip to St. Louis. I have been
searching for this cole slaw recipe for years!
1
cup of sugar
½
C cup of vinegar
Pepper
1
cup of oil (We use olive oil.)
Parsley
Garlic
to taste
Mix
sugar, vinegar, oil, pepper, parsley and garlic . Stir well to dissolve sugar.
Finely (as finely as possible... like angel hair!) shred a head of cabbage,
grate several carrots and slice, thinly, some onion, and put in a bowl.
Sprinkle with salt, mix by hand and squeeze to remove excess moisture. Pour on
dressing and toss. Keeps well... and tastes even better the next day. It won't
last much longer than that because someone will eat it all up!
This
slaw and the baked beans above are wonderful with smoked chicken... especially
if Gary's done the smoking!