Older Recipe Favorites

DEVILED EGGS

7 eggs
2 Tbs. Mayonnaise or salad dressing
1/2 tsp prepared mustard
2 Tbs sweet pickle relish
salt and pepper
paprika
fresh parsley for garnish (optional)

In a saucepan over medium high heat, cover the eggs with water and bring to a rolling boil
turn heat down to medium
Boil for three minutes, turn off heat and let eggs sit for five minutes
Rinse eggs in cold water and peel
Cut 6 of the eggs in half lengthwise and remove the yolks
In mixing bowl, combine egg yolks, one remaining whole egg, mayonnaise, mustard, pickle relish and salt and pepper to taste.
Mix well
Spoon the egg filling into the egg cavities
Sprinkle each egg with Paprika
Garnish with fresh Parsley, if desired




CHEESE STUFFED MUSHROOMS
20 fresh mushrooms
fresh lemon juice
salt
1 cup shredded cheddar cheese (4oz)
1/4 cup herb seasoned croutons


Pull stems from washed mushrooms
Dip caps in lemon juice
Lightly sprinkle cavities with salt
Mix cheese and croutons
Spoon into mushroom caps
Place on baking sheet and bake at 350 degrees for 10-12 minutes



SLOW COOKED POTATO SOUP

PREP TIME: 30 minutes
COOK TIME: 5 hours
5 1/2 cups cubed peeled potatoes, divided
2 3/4 cups water
1/3 cup butter, cubed
1 1/3 cup cubed fully cooked ham
2 celery ribs, chopped
2/3 cup chopped onion
3/4 tsp garlic powder
3/4 tsp paprika
1/8 tsp pepper
1/2 lb process cheese (velvetta) cubed
2/3 cup sour cream
milk optional

place 4 1/2 cups potatoes in saucepan
add water, bring to a boil
reduce heat, cover and cook for 15-20
minutes or until tender
remove from heat (do not drain)
mash potatoes, stir in butter
In a 3 quart slow cooker, combine ham,
celery, onions,garlic powder, paprika, pepper and remaining cubed potatoes
stir in mashed potatoes
top with cheese
cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender
stir in sour cream until blended thin soup with milk, if desired