Plains Edition Recipes 4-7-12 |

Plains Edition Recipes 4-7-12

Easter Eggs
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From the Kitchen of: Iola Egle, Bella Vista, Ark.

6 Hard Cooked Eggs

2 Tbsp. Mayonnaise

1 t. Onion, grated

2 t. Prepared Mustard

2/3 t. Worcestershire Sauce

1 (2-1/4 oz) can Deviled Ham

Salt and Pepper, to taste

Cut tops off eggs. Remove yolks and mash. Mix with mayonnaise, onion, mustard, Worcestershire and deviled ham. Add salt and pepper to taste. Fill egg whites with deviled mixture using pastry tube curling top. May be garnished with sliced, stuffed green olives, pimiento strips, rolled anchovies or parsley.

From the Kitchen of: Beth Gibbons, Crawford, Neb.

32 oz. Frozen Hash Browns

16 oz. Cooked Cubed Ham, Sausage or Bacon

1 Onion, diced

1/2 Green Pepper, diced

Cheddar Cheese, shredded

12 Eggs

1 c. Skim Milk

Salt and Pepper

Create layers of first five ingredients, sprinkling cheese over 2 or 3 layers. Beat eggs, milk, salt and pepper. Pour over layers. Turn crock pot on low and cook overnight.

From the Kitchen of: Sharon Raasch, Imperial, Neb.

1 (7-inch) Unbaked Pie Crust

2 Eggs

2 Tbsp. White Sugar

1-1/4 c. Milk

1/8 t. Ground Nutmeg, optional

Preheat oven to 425 degrees. In a medium mixing bowl, whisk together eggs and sugar. Pour milk into a small saucepan and place over low heat until warm. Pour milk over egg mixture slowly, whisking constantly. Stir in nutmeg, if desired. Pour into pie shell. Bake for 10 minutes at 425 degrees. Reduce heat to 350 degrees. Cook 20 minutes longer or until custard is just set. Chill before serving.

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