Marvelous Recipes

My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!

1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream

1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.

2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.

3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily

This is a wonderful alternative to regular deviled eggs. The deviled ham gives these eggs a delightful country flavor!

6 hard-boiled eggs, shells removed
1 (3 ounce) can deviled ham
1 tablespoon spicy brown mustard
3 tablespoons mayonnaise
1/4 teaspoon salt
Paprika

1. Slice the eggs in half; carefully remove the yolks into a small mixing bowl. Mash the yolks with a fork; stir in the deviled ham, mustard, mayonnaise and salt, mixing until creamy.

2. Spoon the mixture back into the hollows in the egg whites; sprinkle with a small amount of Paprika for color. Makes 12 halves, each with 1 gram carbohydrate, a trace of fiber and 4 grams of protein.

Emily

The perfect addition to your picnic basket or as a wonderful side at dinner!

4 cups peeled cooked diced potatoes
3 hard boiled eggs peeled & chopped
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup sweet pickle relish
2 tablespoons prepared mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper

In a large bowl, gently combine all the ingredients until blended; chill before serving.  Makes 8 servings.

Emily

Looking for an economical dinner to satisfy your hungry family? This tasty and filling casserole is just the thing! Makes a great breakfast too!

1 pound bulk pork sausage
1 (15-1/2 oz) can white hominy, drained
12 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese spread (Velveeta), sliced

1. Brown the sausage in a large skillet, drain and crumble; return to skillet. Add hominy; stir until heated through, about 5 minutes.

2. In a large bowl, whisk together the eggs, milk, salt and pepper. Stir into hominy mixture; cook until eggs are set, stirring frequently.

3. Pour into a 2-quart baking dish; top with cheese slices. Place under broiler until the cheese is melted. Makes 8 servings.

Emily

These are not your ordinary stuffed eggs. Blue cheese and a touch of red pepper give them a uniquely different appeal.

12 hard-cooked eggs
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 tablespoon minced fresh parsley
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 teaspoon paprika

1. Cut eggs in half lengthwise. Remove the yolks and place in a small bowl; set whites aside.

2. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, salt, pepper and celery seed to the egg yolks. Stir together until well blended.

3. Stuff mixture into egg whites. Place stuffed eggs on a serving dish; sprinkle with paprika. Refrigerate until ready to serve. Makes 2 dozen.

Emily