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Deviled Eggs
From: Elaine Hopper
My family begs me to make Deviled Eggs for every occasion. They invent occasions in
order to persuade me to make this treat. It's a simple and traditional recipe that uses
easy-to-find ingredients. Enjoy!
2
dozen Grade A eggs
mayonnaise
mustard
granulated sugar
Hard boil all the eggs. Cool completely, then shell. Cut each egg in half.
Scoop the yolk out of each half egg, leaving the hard white intact on a plate. In a medium
to large mixing bowl, mix the yolks until smooth with two tbsp. mayonnaise, 1 tsp.
mustard, and two tbsp. sugar. Adjust mayonnaise and seasoning to taste (my family and I
prefer our eggs to taste sweet).
Scoop the yolk mixture into the whites.
About the Author: Elaine Hopper lives to write romance -- usually contemporary
comedy romance, but she's been known to write an inspirational, a teen romance, and an
historical novelette.
Author's URL: http://www.gate1.net/ElaineHopper
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Dundee Cake
From: Patricia Crossley
Before the era of store-bought cakes, it was unthinkable not to have a "cake to cut at" in
the house. This Dundee would probably have been made for Sunday visitors. It is rich,
but not as rich as Christmas cake, and keeps very well. This recipe is old enough to use
gills as a measure. (Don't be alarmed--it's translated!) The original British measures are
slightly larger than US and Canadian equivalents, so if you live in North America, you’ll
need an extra "pinch" for some ingredients. The dried fruit can be varied according to
availability.
6
6
oz. butter or margarine
oz. sugar (castor preferred)
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