WGNO CONDENSED MILK BREAD PUDDING

Wanda Rouzan’s Condensed Milk Bread Pudding

4 eggs
1 can evaporated milk
1 cup milk
2 tsp vanilla extract
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
2 cups light brown sugar
1 loaf stale French bread, sliced
1 stick butter
1 can sweetened condensed milk
1 box raisins

Mix eggs, evaporated milk, milk, vanilla, spices and sugar in bowl. Layer bread in a 9×13-inch pan. Melt 6 tablespoons of butter and pour over bread along with ¾ of the sweetened condensed milk. Sprinkle the raisins over the bread. Pour the egg mixture over bread, refrigerate for one hour. Dot with remaining butter. Drizzle with remaining condensed milk. Bake at 350 degrees for 45 minutes.

CHICKEN BACON RANCH PASTA

Chicken Bacon Ranch Pasta

: Main
Serves: 8

½ lb penne pasta
8 slices bacon, diced
1Tbsp butter
2 large chicken breasts, boneless & skinless, cut into bite sized pieces
2 Tbsp all purpose flour
1 pkg ranch dressing mix (1 oz)
2 cups milk
1 cup shredded cheddar cheese
salt & pepper to taste

Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but 1 tablespoon of bacon drippings from the pan.
Sprinkle the chicken with salt and pepper.
Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
Add the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Add in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
Serve each plate of pasta with more bacon sprinkled over the top.

BUFFALO RANCH CHICKEN CASSEROLE

Buffalo Ranch Chicken Casserole

1 1/2 - 2 pounds uncooked chicken breast, cut in bite size pieces
1 - 24 oz. bag Ore-Ida® Tater Tots® Potatoes
1/4 cup hot sauce (less if your kids don't like spicy food)
1 cup ranch dressing
1 cup Mexican blend cheese
6 green onions, thinly sliced

Directions
Preheat oven to 350 degrees.
Combine the hot sauce and ranch dressing in a small bowl.
Place chicken pieces in a 12 x 9 casserole dish.
Coat the chicken with half of the buffalo ranch sauce.
Sprinkle most of the green onions over the chicken. Save some of the onion slices for the topping.
Place the Tater Tots® potatoes in rows on top of the chicken pieces.
Pour the remaining buffalo ranch sauce over the Tater Tots® potatoes.
Sprinkle the cheese over the top of the Tater Tots® potatoes.
Top with the remaining green onions.
Bake for 45 minutes at 350 degrees.

JALAPEÑO PICKLED EGGS

Jalapeno Pickled Eggs

18 hard-boiled eggs, peeled
2 cups white vinegar
1 small onion, sliced
1 ½ tsp mustard seeds
1 ½ tsp dill seeds
1 ½ tsp black pepper
2 tbsp salt
4 garlic cloves, crushed
1 (8 ounce) can whole jalapeno peppers, sliced (save the juice)
3 habaneros, diced
2 tbsp red pepper
5 dashes hot sauce (optional)

Directions:

Put peeled eggs in a 2 ½ quart jar (if you use more eggs you will need a bigger jar).

Boil all ingredients including juice from jalapeno can (except eggs, of course) for 15 minutes.

Pour hot mixture over eggs until eggs are covered.

Add hot water to jar to fill if needed. Seal jar.

Marinate in refrigerator for 2 weeks before using. The longer they stand, the stronger the flavor.

Note: for a stronger flavor, poke hole in the eggs with a toothpick before marinating.

CREAMY JALAPEÑO DIP

1 cup mayonaise
3 cups sour cream
1 cup buttermilk
1 cup tomatilla salsa
1 small handful cilantro
3 packets ranch dressing mix
2/3 cups pickled jalapeños

Directions
1. Combine all ingredients in a large blender or food processor.
2. Process until smooth.
3. Refrigerate for at least half and hour and serve with tortilla chips.

This dip can continue to be refrigerated, covered, for about a week.

TEXAS ROADHOUSE ROLLS

Texas Roadhouse Rolls

Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Recipe yields about 30 rolls.

Serves: 30
Ingredients
Texas Roadhouse Rolls
4 tsp active dry yeast
½ cup warm water
2 cups milk, scalded and cooled to lukewarm
3 tbsp melted butter, slightly cooled
½ cup sugar
7 - 8 cups purpose flour
2 whole eggs
2 tsp salt
Cinnamon Honey Butter
1 stick butter, softened
¼ cup powdered sugar
¼ cup honey
1 tsp cinnamon

Dissolve yeast in warm water with a teaspoon of sugar. In the bowl of your mixer add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough. Add additional flour as needed and using the dough hook of your mixer, mix for about 4 or 5 minutes. Place the dough in an oiled bowl and cover and let rise in a warm place until double in bulk.
Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 15 to 20 minutes or until golden brown. Baste immediately with butter.
To make the Cinnamon Honey Butter, whisk all ingredients together.
Notes
Total time does not include time required for letting the dough rise, as that time varies.

BLONDE TEXAS SHEET CAKE

Blonde Texas Sheet Cake with Caramel Pecan Frosting


For Cake

1 white cake mix

1 cup buttermilk

1/3 cup butter, melted

4 egg whites

1/4 teaspoon almond extract

For Caramel Pecan Frosting

1 cup chopped pecans

1/2 cup butter

1 cup light brown sugar

1/3 cup buttermilk

2 cups powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Directions: Preheat oven to 350. Place chopped pecans in a single layer in a shallow pan, bake for 6 minutes or until lightly toasted and fragrant. Beat together all the cake ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.

Bake at 350 for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.

Bring butter and brown sugar to a boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat, and slowly whisk in buttermilk. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy-duty electric stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

WHITE TEXAS SHEET CAKE

White Texas Sheet Cake Recipe

Prep time
10 mins
Cook time
20 mins
Total time
30 mins

If you're familiar with Chocolate Texas Sheet Cake...this is the vanilla version of it. It's BIG, YUMMY and FASTER THAN OF BOX CAKE MIX! So, the next time you need a big white sheet cake, BAKE IT…DON’T BUY IT! Add sprinkles to this White Texas Sheet cake recipe to make a festive and frugal birthday cake.

Serves: 24

Cake:
2 sticks butter
1 cup water
2 cups sugar
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
1 teaspoon vanilla
optional: sprinkles or chopped nuts for topping

Frosting:
2 sticks butter
¼ cup milk
4½ cups powdered sugar, sifted
¼ teaspoon salt
2 teaspoons vanilla

Cake:
Put 2 sticks of butter and water in a large saucepan and stir constantly over medium heat until butter is melted.
Remove from heat and using a whisk stir in the sugar, flour, baking soda, salt until smooth.
Add the sour cream, eggs and vanilla and continue whisking until smooth.
Pour into a greased 11 x 17 sheet cake pan.
Bake at 375º for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from the oven and immediately begin making the frosting...no need for the cake to cool, isn't that wonderful!
Frosting:
Put 2 sticks of butter and milk in a large saucepan and stir constantly over medium heat until butter is melted.
Remove from heat and stir in the powdered sugar, salt and vanilla until smooth.
Pour over cake and spread.
Add sprinkles or chopped nuts if desired.

MAGIC CUSTARD CAKE

YIELD: ONE 8"X8" CAKE

TOTAL TIME: 1 HOUR 30 MINUTES


Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup.

A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect.
ingredients:

1/2 cup (113g) unsalted Butter
2 cups (480ml) Milk
4 Eggs, separated
4 drops White Vinegar
1 1/4 cups (150g) Confectioner's Sugar
1 Tablespoon (15ml) Water
1 cup (115g) Flour
1 teaspoon (5ml) Vanilla Extract
extra confectioner's sugar for dusting
directions:

Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
Whip the egg whites and vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed.
Allow cake to completely cool before cutting and then dust with confectioner's sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it's a custard layer cake.


Adapted from Mabel's "Tart Magica".
RECIPE SOURCE: WHITEONRICECOUPLE.COM.
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HEDGEHOG SLICES

The BEST Hedgehog Slice Recipe!
Serves: 24


2 packets of plain biscuits - Marie or similar
250g of butter
3 tablespoons of cocoa
4 tablespoons of shredded coconut
1 tin of condensed milk
200g of milk chocolate

Line a 18 x 28cm slice tin with baking paper, make sure you leave plenty of paper hanging over the edges.
Place the biscuits into a large bowl and using the end of a rolling pin break them up until you have a combination of fine crumbs and larger pieces. Set the bowl with the biscuits in it to the side.
In a small saucepan add the condensed milk, and butter (cut into cubes) and cook over a low heat until the butter has melted and the ingredients have combined.
Pour the melted ingredients into the bowl with the crushed biscuits and add the cocoa and shredded coconut. Stir all of the ingredients together using a large metal spoon.
Pour the mixture into the prepared slice tin and using the back of a spoon flatten the surface.
Break the milk chocolate into squares and place it in a microwave safe bowl. Cook for 30 second spurts until it has melted.
Pour the melted chocolate over the top of the slice and place the tray into the fridge for 2 hours or until set.
Cut the chilled slice into pieces and enjoy

AUSTRALIAN ZUCCHINI SLICE

Zucchini Slice

Makes one 8 x 8 pan




4 green zucchini, shredded

1 onion, minced

3 slices bacon, rind removed, sliced and cooked

1 & 1/2 cups cheddar cheese (I used 2 YO cheddar)

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground black pepper

5 eggs, lightly beaten




Preheat oven to 350F. Lightly grease and line an 8x8 pan.




Combine all ingredients in a large bowl. Mix well. Pour / spread into prepared pan, bake for 45 - 50 minutes, until top is golden and middle has set.

GLORIFIED CABBAGE

Cajun Cabbage Au Gratin Casserole

Cajun Cabbage Au Gratin Casserole
©From the Kitchen of Deep South Dish

Precook:

1 head of cabbage
Generous sprinkling of Greek seasoning, like Cavenders
3 tablespoons of cold butter, sliced

For the Casserole:

2 tablespoons of butter
1 stalk (rib) of celery
1 cup of chopped onion
2 tablespoons of all purpose flour
1 to 1-1/2 cup of half and half
1-1/2 cups of Velveeta, cubed
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/3 cup of dried bread crumbs
1 tablespoon of Parmesan cheese

Preheat oven to 350 degrees F. Cut cabbage into bite sized chunks and place into an oven and microwave safe covered casserole dish. Sprinkle all over with Greek seasoning, toss, sprinkle again. Cut butter into slices and scatter on top. Cover and microwave for 15 minutes; set aside and keep covered.

Meanwhile, melt the remaining 2 tablespoons butter in a skillet and saute the celery and onion until tender. Sprinkle the flour over the vegetables and cook for about 3 minutes. Stir in the half and half and continue cooking for another 3 minutes until mixture is smooth adding additional half and half to make mixture thick, but pourable.  Add in the cheese and Cajun seasoning and stir until cheese is melted and fully incorporated.

Pour cheese mixture evenly over the cabbage. Add the Parmesan cheese to the bread crumbs and place evenly over the top of the casserole. Bake uncovered at 350 degrees F for 30 to 40 minutes, or until mixture is bubbly and topping is lightly browning.

TOMATO PIE

Southern Tomato Pie

©From the Kitchen of Deep South Dish

1 (10 inch) deep dish pie crust, partially baked

3 medium sized tomatoes, sliced (about 18 slices)

Kosher salt

2 slices of bacon, cooked and crumbled, divided

1 small Vidalia or other sweet onion, quartered and sliced thin (about 1 cup)

3 cups of shredded mozzarella, divided

Pinch of granulated sugar, optional

Freshly cracked black pepper, to taste

Garlic powder, to taste

2 tablespoons of chopped fresh basil

1 cup of regular mayonnaise (do not substitute low fat or fat free)

1/2 teaspoon hot sauce

1/8 cup of chopped fresh parsley

Place the uncooked pie crust in a glass, deep dish pie pan, turning the edges under and 1/2 inch over the top of the pie plate to crimp; dock crust with a fork in several places. Bake in a preheated 400 degree F oven for 15 to 20 minutes or until the crust is dry looking and just beginning to lightly brown. Set aside to cool completely.

Meanwhile, line a baking sheet with two layers of paper towels. Slice the tomatoes about 1/4 inch thick and lay them out on the paper towels to drain. Sprinkle tomatoes with salt and cover with another layer of paper towels. Let tomatoes rest for 30 minutes while you prepare the bacon and onions. Cook the bacon fairly crisp, remove, set aside and saute the onions in the bacon drippings until tender, but not browned.

Preheat oven to 350 degrees F. Add half a cup of the mozzarella cheese to the bottom of the cooled pie crust. Knock excess seeds off of tomato slices and top cheese with half of the tomatoes. Sprinkle lightly with sugar if using, then season to taste with the black pepper and garlic powder. Add half of the basil, top with half of the onions, and half of the bacon. Sprinkle a half cup of the cheese on top. Repeat layers, except omit the last layer of cheese.

In a small bowl, mix together the mayonnaise, hot sauce, parsley and the remaining 2 cups of cheese; spread evenly over the top. Bake at 350 degrees F for about 40 to 45 minutes, or until bubbly and light golden brown on top. Shield edges of pie crust if it is browning too quickly. Let pie cool to room temperature before slicing, using a serrated knife. Best served warm, but also very good cold. Store any leftovers in the refrigerator.  

Tomato pie can be served as a main dish with a garden salad and a side of seasonal fruit, or as a side on a veggie plate, or along with any main dish protein such as pork, beef, chicken or seafood.

Cook's Notes: Times are estimates as ovens vary. Can also use a combination of cheeses - mozzarella with cheddar, swiss, pepper jack, monterey jack, are all good choices to mix, but always use majority mozzarella. May also use part Parmesan cheese for some of the cheese in the top dressing. May substitute a teaspoon of dried basil and parsley for the fresh herbs and/or use sliced green onion in place of the sweet onion. May also be made with green tomatoes.

CORN SPOON BREAD

Corn Spoon Bread

From the Kitchen of Deep South Dish

1 package of Jiffy cornbread mix

1 teaspoon of kosher salt

1/8 teaspoon of freshly cracked black pepper

1/4 cup of granulated sugar

2 cups of fresh cooked or frozen corn

1 (15 ounce) can of cream corn

1 cup of sour cream

1/4 cup of milk

1/2 cup (1 stick) of unsalted butter, melted

2 large eggs, beaten

1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional

Preheat oven to 350 degrees F. Butter or spray a 2-1/2 quart casserole dish; set aside.

Combine the cornbread mix, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish, and bake uncovered at 350 degrees F for 1-1/4 to 1-1/2 hours OR until golden brown and a knife inserted into the center comes out clean. Serve immediately.

Jiffy Mix Substitute: Substitute 1/2 cup of yellow cornmeal, 2/3 cup of all purpose flour, 1 tablespoon of baking powder and 1/4 teaspoon of kosher salt for the cornbread box mix in this recipe.

Tex-Mex Variation: Mix up the corn by using Mexicorn, add in a can of drained, chopped green chilies and use a Mexican cheese blend if adding in cheese.

7-LAYER SALAD

Old Fashioned Seven Layer Salad

©From the Kitchen of Deep South Dish

1-1/2 to 2 cups of real mayonnaise

1 packet of dry ranch dressing mix

2 tablespoons of sugar

4 tablespoons of half and half or milk

1 large head of iceberg lettuce, shredded

8 Roma tomatoes, cleaned, seeded and dried well, chopped

Kosher salt and freshly cracked black pepper

7-8 boiled eggs, reserve a couple for slicing

1 to 1-1/2 cups of frozen green peas, lightly steamed

1/2 to 1 cup of chopped celery

8 slices of cooked bacon, chopped

1 to 1-1/2 cups of cheddar cheese, shredded

Sliced green onion or chopped fresh herbs, to garnish

Ingredient amounts are estimates and depend on the size container you are using.

Mix the mayo, ranch dressing mix, sugar and half and half together; set aside.

In a small, clear glass bowl, add half of the shredded lettuce. Lightly squeeze the chopped tomato in layers of paper towels. Sprinkle the tomatoes on top of the lettuce layer, sprinkling all around the outside edges first and working toward the middle. Sprinkle lightly with salt and pepper. Slice enough of the boiled eggs to line completely around the outside of the dish first, then chop the remaining eggs and sprinkle all around the inside on top of the tomatoes. Add the peas, again starting from the outside edges and toward the middle. Repeat with the chopped celery. Sprinkle lightly with more salt and pepper. Add the remaining shredded lettuce, top with the chopped bacon and the shredded cheese. Drop the dressing over the top in dollops and spread evenly across the top all the way to the edges, sealing the salad. Refrigerate for up to 24 hours.

Before serving add sliced green onion, bring to the table and either use salad tongs to extract servings, or toss entire salad before serving, if desired.

PRIME RIB

Boneless Prime Rib Beef Roast with au Jus

Boneless Prime Rib Beef Roast with au Jus

©From the Kitchen of Deep South Dish

4 to 5 pound netted, boneless prime rib roast, trimmed

1-1/2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon ground coriander seed

1 teaspoon ground celery seed

1/2 teaspoon garlic powder

1/2 teaspoon Creole or Cajun seasoning

2 teaspoons freshly cracked black pepper

For the Au Jus:

1/2 cup of red wine

1 cup of beef stock or broth

2 teaspoons Worcestershire sauce

For the Horseradish Sauce:

1 cup of sour cream

2 teaspoons of apple cider vinegar

1/4 teaspoon of Creole mustard

2 tablespoons of horseradish

1/2 teaspoon of cayenne pepper or Cajun seasoning (like Slap Ya Mama)

Kosher salt and freshly cracked black pepper, to taste

Place roast into a small roasting pan or baking dish. Combine the olive oil and seasonings and rub all over roast. Let rest at room temperature for 1 hour.

Preheat oven to 500 degrees F. Transfer roast to oven and roast, uncovered, at 500 degrees F for 20 minutes. Remove roast and insert thermometer probe. Reduce oven temperature to 375 degrees F return roast to oven and continue roasting until internal temperature reaches 130 degrees F for medium rare (about 1 hour longer), or approximately 17 minutes per pound longer. Remove roast from oven and let rest at least 30 minutes before removing the netting. Carryover cooking will bring roast up another 10 degrees or so, and should result in a medium rare finished roast as pictured. Carve into desired thickness, generally between 1/4 inch and 1/2 inch.

To make the au jus, add the wine to the roasting pan and scrape up all any browned residue from the bottom of the roasting pan. Place pan over burners, or transfer liquid to a skillet or saucepan, add the broth and bring to a boil, cooking until reduced.  Stir in Worcestershire sauce, taste and season with salt and pepper, only if needed. Transfer to a gravy boat to serve alongside the roast.

For the horseradish sauce, combine the ingredients, taste and adjust seasonings as needed. Offer as a condiment at the table.

Cook's Notes: If roast is frozen when purchased, allow at least 2 days of thaw time in the refrigerator before cooking. Medium rare is recommended for this cut of beef. Remove the roast when internal temperature reaches 130 degrees F for medium rare as internal temperature will continue to rise during the resting stage to approximately 145 degrees F. Do not skip resting the meat; otherwise the juices will not redistribute and your roast will be dry and tough. If you prefer to make the au jus without alcohol, just increase the stock or broth. Use other fresh herbs - rosemary, oregano, or a mix like herbes de provence, or a bit of each, as desired.

BEEF DAUBE

Beef DaubeMakes 6 servings

4 pound whole bone-in beef short rib or 3 pound beef chuck roast

Salt, to taste

Pepper to taste

3 tablespoons vegetable oil

2 large onions, medium diced

4 ribs celery, medium diced

4 carrots, medium dice or oblique cut

2 tablespoons chopped garlic

2 cups dry red wine

1 tablespoon fresh thyme

4 dried bay leaves (or 2 fresh ones)

A pinch of freshly ground nutmeg (Less than 1/4 of a nutmeg kernel grated on a grater or microplane - about 4 passes on microplane.)

3 cups chicken stock

12 small red bliss potatoes, cut in half

Season beef liberally with salt and pepper and leave in the refrigerator uncovered for 4-plus hours or overnight.

Cold smoke beef over hard wood for 30 minutes. This is easily done on a charcoal burning grill by setting 5 pounds of briquette coals up on one side and adding 1 cup of hardwood chips. Set the beef on the opposite side of the grill and close the lid. Close the vent hole 90 percent of the way so that minimum smoke is escaping. Do not open for 30 minutes. The fire may go out, but that is OK.

Sear the beef. If the fire is still going in grill, can add a few briquettes and sear the beef over medium hot coals. Otherwise heat a Dutch oven over medium high heat, add vegetable oil and sear beef on all sides to golden brown color.

If you seared beef over charcoal, add vegetable oil to Dutch oven, heat, and add  add onions, celery, carrots and garlic. Sweat until the onions soften. If you seared beef in Dutch oven, remove beef and set aside before cooking vegetables as described above. Scrape bottom of the pan to loosen the fond (bits of beef stuck to the pan.)

Pour in red wine to deglaze pan. Reduce by 1/3.

Return beef and add herbs, nutmeg and stock. Bring to slow simmer.

Cook covered in oven at 275 degrees for approximately 2-1/2 hours, until fork tender.

Remove beef and allow to cool enough to handle. Remove bones if using short ribs.

While beef is cooling, bring liquid up to a slow boil and add potatoes. Cook until easily pierced with the tip of a knife.

Cut beef into 6 equal portions and return to the liquid.

Gently reheat beef and serve with vegetables in shallow bowls, covered in the cooking liquid.

NEXT DAY SALAD

Next Day Salad

For the Salad:

1 large head of iceberg lettuce, torn

1 small head of raw cauliflower, broken up into florets

1 medium head of raw broccoli, broken up

1 cup of finely chopped red onion

1 cup of chopped, cooked bacon (about 9 slices)

1/2 cup of freshly grated Parmesan cheese

For the Dressing:

1-1/2 cups of real mayonnaise

1/4 cup of granulated sugar, or to taste

2 tablespoons of apple cider vinegar

1 tablespoon of Creole or yellow mustard

1/2 teaspoon of kosher salt, or to taste

1/4 teaspoon of freshly cracked black pepper, or to taste

1/4 teaspoon of Creole or Cajun seasoning, or to taste, optional

Tear, rinse and spin dry the lettuce. Break up the cauliflower and broccoli into small florets, rinse and drain in a colander. Layer ingredients in a deep (4-inch) 9 x 13 inch, or similar sized pan, in the order listed. Whisk together the dressing ingredients and spread evenly over the top. Cover tightly and refrigerate at least 12, or up to 2

CROQUE MONSIEUR OR MADAME

Croque Madame or Monsieur

2 tablespoons of unsalted butter
2 tablespoons of all purpose flour
1 cup of half and half
Couple gratings of fresh nutmeg
1/4 cup of grated Parmesan cheese
2 cups of shredded Swiss cheese
Kosher salt and freshly cracked black pepper, to taste
8 slices of toasted sandwich bread
Spicy mustard
8 slices of smoked sliced deli ham
4 fried eggs, done to taste

Preheat broiler. Meanwhile make a very light roux by melting the butter and stirring in the flour, cooking only about a minute. Whisk in the half and half slowly until fully incorporated, and continue whisking until mixture begins to thicken. Remove from burner and grate in nutmeg, adding the Parmesan and 1/4 cup of the Swiss cheese. Stir until cheese is blended in, add salt and pepper and hold over very low heat, stirring occasionally. Add a splash of half and half if needed to loosen.

Meanwhile, toast the bread under the broiler on both sides, leaving the oven door ajar. Warm the ham in the microwave. Spread a thin layer of mustard to one side of four slices of toast and top each piece with two slices of ham. Sprinkle each sandwich with about 1/8 cup of the Swiss cheese. Place open faced, under the broiler, with the oven door ajar, just until cheese is melted. Remove sandwiches and top with the remaining toast. Pour the cheese sauce evenly over the top of each sandwich. If sauce has thickened, stir in just a bit of half and half to loosen first. Divide the remaining Swiss cheese and sprinkle over the top of each sandwich. Place under the broiler, with the door ajar, just until cheese has melted and begins to lightly brown. Top with a fried egg and serve immediately.

CRAWFISH PASTA SALAD

Cool Crawfish Pasta Salad
Makes 4 servings.

1 pound mini penne pasta (or your favorite pasta)

1 pound cooked, peeled crawfish tails, rough chopped

3 stalks celery, chopped

1/2 cup snow peas, snapped in half

1/4 cup carrots, cut into bite-size pieces

1/2 Serrano pepper, minced

1/2 cup mayonnaise

1/4 cup Creole mustard

2 tablespoons fresh lemon juice

Kosher salt, to taste, if desired

Spinach leaves, if desired

Boil pasta according to package directions. Rinse with cool water.

In a bowl, mix pasta, crawfish, celery, snow peas, carrots and pepper. Stir to mix.

In a separate bowl, whisk mayonnaise, mustard, lemon juice. Pour over salad, gently mix to coat. Chill.

Serve as is. Or, if desired, divide spinach between plates; top with crawfish salad.

CORN AND CUCUMBER SALAD

Corn and Cucumber Salad

8 ears fresh corn or 3 cups frozen corn
3 cucumbers chopped
1 red pepper chopped
1 green pepper chopped
1 red onion chopped

Dressing :

1-1/2 cups Italian dressing
2 Tbl vinegar
2 Tbl lemon juice
2 tsp sugar or sweetener
1 tsp salt
1 tsp pepper

 Cook corn until tender. Rinse under cold running water or put in an ice bath; drain well.

Chop cucumber, red and green peppers, and onion. Add to corn in large bowl.

 In a small bowl mix salad dressing with the remaining ingredients then pour over corn mixture and toss well.

Chill 2 hours before serving.

COUNTRY TERRINE

Country Terrine

1 cup finely chopped onion (1 large)

2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)

Special equipment: an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer
Accompaniments: cornichons; mustard; bread or crackers


Assemble and marinate terrine:
Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
Bake terrine:
Put oven rack in middle position and preheat oven to 325°F.
Discard plastic wrap and cover terrine tightly with a double layer of foil.
Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
Weight terrine:
Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
To serve:
Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
Cooks' notes:
Terrine can be marinated (before baking) up to 24 hours.
Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.

SOUTHERN NUT CAKE

Southern Nut Cake

1 pound toasted walnuts, broken in large pieces
1 pound toasted pecans, broken in large pieces
3-1/2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/2 cup brandy or bourbon, divided use
1 cup butter, room temperature
2 cups granulated sugar
6 large eggs


Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside.
 Place walnuts and pecans into a very large mixing bowl or roasting pan.
Combine flour, baking powder, mace and salt in another bowl. Whisk to combine.

Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside.
Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy.
On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even.
Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

GORGONZOLA CHEESECAKE BITES

GORGONZOLA CHEESECAKE BITES

1/4 cup butter, divided
8 whole wheat crackers, finely crushed (about 2/3 cup)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup ATHENOS Crumbled Gorgonzola Cheese, divided
1/4 cup whipping cream
2 eggs
2 Tbsp. sugar
1/2 cup coarsely chopped PLANTERS Walnuts

Heat oven to 325ºF.
Melt 3 Tbsp. butter; mix with cracker crumbs. Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp. to each.
Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
Bake 15 min. or until centers are almost set. Cool cheesecakes in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
Meanwhile, cover baking sheet with foil. Cook sugar and remaining butter in small saucepan on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.

CHALLAH BREAD

Challah Bread
Yield: 1 large loaf

3 to 3 1/4 cups (15 to 16 1/4 ounces) all-purpose flour, plus more for dusting
1 envelope (2 1/4 teaspoons) instant yeast
1/4 cup (1 3/4 ounces) sugar
1 1/4 teaspoons salt
3 large eggs, one egg separated (reserve the white for the egg wash)
4 tablespoons (2 ounces) unsalted butter, melted
1/2 cup plus 1 tablespoon water, at room temperature

In a medium bowl whisk together the flour, yeast, sugar, and salt.

In the bowl of a stand mixer fitted with the dough hook, mix together the 2 whole eggs and 1 egg yolk, melted butter, and 1/2 cup of the water until combined. Gradually add the flour mixture. Increase the speed to medium and mix until the dough comes together. Knead for about 5 minutes, or until the dough is smooth and elastic, adding up to a 1/4 cup more flour if the dough is too wet and sticky. Mix the egg white and the remaining 1 tablespoon of water and cover and refrigerate until ready to use.

Shape the dough into an even ball and place in a lightly oiled ball. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 to 2 hours. Gently press down on the dough to deflate it then cover with plastic and let rise until doubled again, about 40 to 60 minutes.

Transfer the dough to a floured work surface. Divide the dough into 2 pieces, one about half the size of the other (the small piece should weigh about 9 ounces, the larger should weigh about 18 ounces). Divide the large piece into 3 equal portions. Roll each portion into a 16-inch long rope. Line up the ropes and pinch them together at one end. Braid the rope pieces, pinching the other end together to seal the braid. Place the braid on a parchment or silicone mat-lined baking sheet. Repeat the exact steps with the remaining 3 smaller pieces of dough. Brush egg wash onto the large braid then carefully place the smaller braid on top. Loosely drape the loaf with plastic wrap and let rise until puffy, 30 to 45 minutes.

Meanwhile, adjust an oven rack to the lower-middle position and preheat to 375°F. Brush the loaf with the remaining egg wash. Bake for 30 to 40 minutes, or until the loaf is golden brown and registers an internal temperature of 190°F with an instant read thermometer. Let the loaf cool completely before slicing.

MOZARELLA PARMESAN BUTTERMILK QUICK BREAD

Mozarella Parmesan Buttermilk Quick Bread

2 cups flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
1/4 cup melted butter
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Preheat your oven to 350 degrees.
In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
In a separate bowl, whisk together the buttermilk and egg.
Whisk the melted butter into the buttermilk mixture.
Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter.
Stir in the shredded cheese.
Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.

PARMESAN DILL BUTTERMILK QUICK BREAD

Yields 1
CHEDDAR AND DILL BUTTERMILK QUICK BREAD

10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time

2 cups flour
2 tbsp sugar
11/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
1/4 cup melted butter
1 1/4 cup shredded cheddar cheese
1/4 cup chopped fresh dill

Preheat your oven to 350 degrees.
In a bowl whisk together the flour, baking powder, baking soda and salt.
In a separate bowl, whisk together the buttermilk and egg.
Whisk the melted butter into the buttermilk mixture.
Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter.
Stir in the shredded cheese and dill.
Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.

CHEDDAR POTATO ROLLS

Cheddar Potato Rolls

1 1/4 -ounce packet active dry yeast (about 2 1/4 teaspoons)
4 cups all-purpose flour, plus more for dusting
1 medium russet potato (7 to 8 ounces)
1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1/4 cup sugar
1 1/2 teaspoons kosher salt
1 teaspoon mustard powder
2 large eggs, at room temperature
2 cups grated sharp cheddar cheese (about 8 ounces)
Vegetable oil, for brushing

Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes. Sift 1 1/2 cups flour over the yeast; stir until mostly smooth. Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes.

Meanwhile, prick the potato all over with a fork; microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater. Combine 1 stick butter, the sugar, salt and mustard powder in a stand mixer; beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. (You may not need all of the flour.) Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Turn the dough out onto a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish, slightly touching. Set aside until the rolls are lightly puffed, about 20 minutes.

Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.

Photograph by Con Poulos

Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheddar-potato-rolls.print.html?oc=linkback

CHIMICHURI SAUCE

YIELD: 1-2 CUPS

CHIMICHURRI SAUCE

You will love this fresh, green and totally delicious Chimichurri Sauce recipe. It's flavorful, healthy, and can be prepared in less than 5 minutes!

PREP: 5 MINS TOTAL: 5 MINS

INGREDIENTS:

• 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
• 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
• 1/2 cup diced red onion
• 3 Tablespoons fresh oregano, tightly packed (optional)
• 3 cloves of garlic, peeled
• 2 Tablespoons fresh lemon or lime juice
• 2 Tablespoons red wine vinegar
• ¼ tsp sea salt
• ¼ tsp freshly-ground black pepper
• ¼ tsp red pepper flakes, or more, to taste
• ½ cup good-quality olive oil

DIRECTIONS:

Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.

Serve immediately, or cover and refrigerate for up to 3 days.

Ali's Tip:

You can also make chimichurri with cilantro instead of parsley!  I enjoy making it with an extra pinch of cumin and chipotle powder mixed in.

SOCK IT TO ME CAKE

Sock it to Me Cake

1 package vanilla Cake mix 
1 cup (8 oz) dairy sour cream
1/3 cup oil 
1/4 cup sugar 
1/4 cup water 
4 eggs 

 Filling —
2 tablespooons reserved cake mix
2 teaspoon cinnamon 
2 tablespoon brown sugar 
1 cup finely chopped nuts. 

Preheat oven to 375. Combine filling ingredients & set aside. Blend cake mix, sour cream, oil, sugar, water & eggs. Beat at high speed 2 minutes. Pour 2/3 of batter in greased tube pan. Sprinkle filling ingredients on top. Spread remaining batter over mixture. Bake 45-55 mi. Cool 25 mi then remove from pan. Glaze — 1 cup conf. sugar & 2 tablespoon milk Drizzle over cake 


(Editor’s note: This recipe appears to come from a box of Duncan Hines Butter Recipe Golden Cake Mix, since the red-and-white version below is printed on thin cardboard. That version adds, “Makes 12 to 16 servings of delicious sour cream pound cake.

CHEESY LEFTOVER MASHED POTATO PANCAKES

CHEESY LEFTOVER MASHED POTATO PANCAKES
yield: ABOUT 12 PANCAKES
prep time: 20 MIN
cook time: 5 MIN


3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Kelly's Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

BAKED PINEAPPLE CASSEROLE

Old Fashioned Baked Pineapple Casserole
Prep time: 10 min |Cook time: 30 min |
Yield: About 8 to 10 servings

2 (20 ounce) cans of pineapple chunks, tidbits or crushed pineapple, drained, but juices reserved
1/2 cup of granulated sugar
1 tablespoon of cornstarch
1-1/2 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers

Preheat oven to 350 degrees. Butter a 1-quart casserole dish, or spray with non-stick spray; set aside. Drain the pineapple juice into a saucepan; set aside the pineapple. Combine the sugar and cornstarch and add to the juice. Heat over medium high, stirring regularly, until sugar dissolves and forms a syrup. Stir in the pineapple.

To the baking dish add 1/2 of the pineapple and syrup mixture, top that with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top. Sprinkle on 1 cup of the cheese; repeat layers but ending with the butter; reserve the remaining 1/2 cup cheese. Baked uncovered at 350 degrees F for about 25 to 30 minutes or until golden brown and bubbly. Remove, add remaining cheese on top and return to the oven just until cheese has melted. Serve as a side dish with pork or ham.

Cook's Notes: Three or even four layers makes this casserole even better, so feel free to double it, or if you have an appropriate dish that will allow you to do 3 or more layers, use it. Instead of layering, you may mix together the drained pineapple with all of the cheese, transfer to the casserole, and pour the cooked pineapple juice syrup all over the top. Top with the crushed crackers and scatter the thinly sliced butter all over the top. To add some holiday color, add in a well drained, small jar of maraschino cherries.

Variation: This version is really almost like a crisp but it is also good. In a medium sized saucepan, combine the 1/2 cup of granulated sugar with a small package of pineapple flavored Jello and 3 tablespoons of cornstarch. Add 1 cup of water and heat over medium to medium high until mixture is smooth and has thickened. Stir in 2 cans of drained pineapple tidbits and transfer to prepared baking dish. Top with the shredded cheese, sprinkle the crushed Ritz crackers on top, melt the butter and pour all over the top.

RANCH DEVILED EGGS

Ingredients

12

eggs

3

teaspoons dry ranch dressing mix (from 1-oz envelope)

1/3

cup mayonnaise or salad dressing

1

teaspoon Dijon mustard

1

tablespoon chopped chives

Directions

1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
2. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
3. Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

Notes

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