Posts Tagged ‘Recipes’

  1. Cheese Deviled Eggs

    August 26, 2008 by Tarrant Figlio

    The strangest thing has happened since we have moved. The dozen eggs we routinely bought every few weeks…just sits. We are childfree except when the younger kids are here and one of them is strongly anti-egg. The girl child who made scrambled eggs on a regular basis–has her own place now. I can’t seem to remember to boil eggs for egg salad so it is cold by lunch time. In any case, we have a dozen eggs that has not moved since it came to this house. Maybe deviled eggs will break the eggs back in.

    I am considering these, because one of the kids LOVES cheese nips. LOVES them. I will use less mayo though…but do note the interesting method with the breading of one end of the egg.

    Cheese Deviled Eggs

    6 hard-cooked eggs
    1 tsp mustard
    1 tbsp chopped parsley
    1/4 tsp salt
    1/4 tsp pepper
    1/2 c. finely crushed cheese crackers
    1/2 c. mayonnaise
    paprika

    Halve eggs lengthwise; remove yolks. Press yolks through a fine sieve; (oh just smush them with a fork); add mustard, parsley, salt, pepper, and 1/2 of the crumbs and mayonnaise. Refill centers of whites with yolk mixture; press two halves together.. Dip one end of each egg into remaining mayonnaise and into crumbs. Sprinkle with paprika. Yield: 6 servings. From Favorite Salad Recipes of America.

    Category Appetizers, Eggs | Tags: ,, | 5 Comments

  2. Deviled Crab

    June 10, 2008 by Tarrant Figlio

    Ok, this recipe is not how I make deviled crab at all. However, some of you might like it this way…

    2 hard boiled eggs
    1 raw egg
    2 TBS melted butter
    1/2 c hot water
    crab meat
    1/2 c bread crumbs
    1/4 teasp dry mustard
    2 TBS vinegar
    salt and cayenne pepper to taste

    Mix yolk of raw egg with yolks of boiled eggs. Add dry mustard, vinegar, melted butter, pepper and salt. Chop whites of hard boiled eggs, add crab meat and bread crumbs. Mix with dressing. Add beaten egg white and water. Place in shells or casserole. Cover with bread crumbs and dot with butter. Bake at 450. Mrs. E. C. Marshall- From the Alachua Hospital Auxiliary Cookbook, 1969.

    Category Fish, Recipes, retro food | Tags: ,, | 5 Comments

  3. Meatloaf Barbecue Style

    May 12, 2008 by Tarrant Figlio

    A classic Hunt’s recipe

    Meatloaf Barbecue Style

    1 1/2 lbs ground beef
    1 cup fresh bread crumbs
    1 onion, finely chopped
    1 egg
    1 1/2 teaspoon salt
    1/4 teaspoon pepper
    2 8 oz cans Hunt’s tomato sauce
    1/2 cup water
    3 tablespoons vinegar
    3 tablespoons brown sugar
    2 tablespoons prepared mustard
    2 teaspoons Worcestershire

    Mix together beef, crumbs, onion, beaten egg, salt, pepper and 1/2 can Hunt’s tomato sauce. Form into loaf and put in shallow pan, about 7 x 10 inches. Combine the rest of the sauce and all other ingredients. Pour over loaf. Bake in moderate oven (350 F.) 1 hour and 15 minutes. Baste occasionally. Makes 4 to 6 servings.

    Category Meat, Recipes | Tags: ,, | No Comments

  4. Delicious Beef Loaf

    April 21, 2008 by Tarrant Figlio

    This one is too classy to be just plain meatloaf-it is beef loaf. The lemon is a nice addition. Try using rice instead of breadcrumbs.
    Delicious Beef Loaf

    2 pounds of ground beef
    3 eggs
    3 tablespoons of parsley
    3 tablespoons of melted chicken-fat
    4 heaping tablespoons of soft bread crumbs
    1/2 teaspoon of kitchen bouquet
    2 teaspoons of lemon juice
    grated peel of 1 lemon
    1 teaspoon of salt
    2 teaspoons grated onion

    Mix well. Bake at 350 until done-35-40 minutes.

    Category Meat, Recipes, retro food | Tags: ,, | 7 Comments

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