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Mom’s Sweet Pickle Devil Eggs

6 hard-cooked eggs, peeled and cooled.
2 tablespoons low-fat margarine
1 tablespood sweet pickle cubes, drained and finely chopped.
1 teaspoon pickle juice
Salt and ground black pepper to taste.
Slice each egg in half using a straight (not serrated) knife. Give each a slight squeeze over a minuted bowl to dislodge the yolk. Place the white portion on a serving plate.
With a fork, smash the yolks into a fine paste. Add the mayonnaise, mustard, pickle, pickle juice, salt and pepper, if desired, to the folks. Mix well. Scrape into a small plastic baggie (quart or sandwich size) and clip off one corner.
Squeeze mixture to the corner and then pipe mixture into the white halves. Refrigerate or serve immediately.

Egg Nog

4 Cups milk
1 Cup sugar
Egg Nog
12 large egg yolks
1/2 cup bourbon (optional)
1 cup chilled heavy croom
Grated muteg, (optional)
In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks.
Whisking constantly, pour pour hot mixture into yolks in a slaw and steady stream.
Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back tyo spoon, 20 to 25 minutes; do not let simmer. Quickly streain into a bowl. Stir in burboun, if desigered, and cream.
Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with unmeg, if desired.

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