MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deviled Eggs
Categories: Appetizers, Eggs
Yield: 24 Servings

12 Eggs
1/2 c Mayonnaise
1/2 ts Salt
1 ds Pepper
1 ts Prepared mustard
1/4 c Sweet pickles; minced
Paprika; (optional)

Put eggs in a large pan and cover with water 1 to 2 inches above the
eggs. Put a lid on the pan and heat quickly to a full boil. Take the
pan off the heat as soon as it boils, then let the eggs stand in the
hot water for 15 minutes. Drain and cool the eggs by filling the pan
with cold water. Peel the eggs and cut in half lengthwise. Remove
yolks and put in a mixing bowl. MAsh the yolks with a fork or an
electric mixer. Add mayonnaise, salt, pepper, and mustard and mix
until well blended. Stir in the pickle. Stuff egg whites with the
yolk mixture. (A pastry bag is great for this.) Sprinkle with a
little paprika if desired. Eggs should be wrapped well and kept cold
until ready to serve.

Recipe by Nancy C. (Bushnell Cookbook)

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deviled Eggs
Categories: Appetizers, Eggs
Yield: 24 Servings

Here's my favourite devilled egg recipe. But, be warned - with the
chilies and the Colman's Mustard powder they're pretty zippy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle Deviled Eggs
Categories: Dairy, Snacks, Appetisers, Chilies
Yield: 12 Servings

12 Jumbo eggs; hard boiled
1 sm Onion; fine minced
1 tb Colman's Mustard Powder
1 tb Olive Oil
1 tb Dill pickle juice
Mayonnaise
2 Chipotles in adobo; minced
Ground Cayenne; garnish
Sliced green or black olives
- optional garnish

Peel the hard boiled eggs and split in half carefully
putting the yolks in a mixing bowl. Mash yolks with a
fork and stir in onion, pickle juice, olive oil,
chipotle and mustard powder. Add enough mayo to make
a smooth, stiff paste.

Scoop or pipe the paste back into the egg halves.
Sprinkle with cayenne for a nice color contrast.

Plop a slice of olive into the centre of the yellow
egg stuff to make it look like an eyeball (bloodshot
if using cayenne for colour). - UDD

Recipe from Mark Stevens: Chileheads Mailing List

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Kitchen

MMMMM

... A craft mixologist at a hip downtown bar must have ironic tattoos.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Here's my favourite devilled egg recipe. But, be warned - with the
chilies and the Colman's Mustard powder they're pretty zippy.

Reminds me of a story a friend told me once about a Thanksgiving dinner.

His grandmother, who the family thought might be in the early stages of senility, made the devilled eggs. As they all sat down to dinner, he and another cousin noticed that the eggs appeared to be "bleeding."

After no one touched the eggs, grandma asked why. Someone pointed out the
red liquid running out of some of them. Without missing a beat, granny explained that she had run out of a couple of the ingredients and decided
to substitute some of the left-over red-hot candies from Halloween!

Apparently, the red dye had started coming off of them. :)

Mike


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Mike Powell wrote to DAVE DRUM <=-

Here's my favourite devilled egg recipe. But, be warned - with the
chilies and the Colman's Mustard powder they're pretty zippy.

Reminds me of a story a friend told me once about a Thanksgiving
dinner.

His grandmother, who the family thought might be in the early stages of senility, made the devilled eggs. As they all sat down to dinner, he
and another cousin noticed that the eggs appeared to be "bleeding."

After no one touched the eggs, grandma asked why. Someone pointed out
the red liquid running out of some of them. Without missing a beat, granny explained that she had run out of a couple of the ingredients
and decided to substitute some of the left-over red-hot candies from Halloween!

Apparently, the red dye had started coming off of them. :)

Sounds like my family. I made up a nice plate of supper last evening and
it turned out that my eyes were bigger than my stomach ... so, having 3
pooches we're keeping for Dennis' youngest kid, I shared the leftovers
with Jasper, an accomplished mooch.

Dennis asked me, "Why are you giving that to the dog?"

"He can't cook it himself." was my reply. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slab O Scabs
Categories: Five, Fruits, Breads
Yield: 2 Servings

12 To 16 raisins
2 sl Bread
Butter
Seedless berry jam

MMMMM---------------------------TOOLS--------------------------------
Toaster
Plate
Butter knife

Tear raisins into variously sized scab like pieces and
set aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then
with jam. Artfully arrange scabs on jam and eat.

Serves 1 wounded worshiper.

Sicko serving suggestion: Surreptitously place a raisin
scab on the gauze part of a sterile, non-medicated,
bandage and apply it to the clean, dry appendage of your
choice. Then tell your intended victim that you're so
hungry you could eat a scab.

Whip off your bandage and chow down.

From the Book: Gross Grub by Cheryl Porter; Random House

Shared by Carolyn Shaw 10-95

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... My way of joking is to tell the truth. It's the funniest joke in the world. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deviled Eggs
Categories: Appetizers
Yield: 12 Halves

6 Hard-cooked eggs
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
3 tb Mayonnaise
3 tb Sweet pickles; finely chopped
Paprika

Peel the eggs and slice in half lengthwise.

Remove yolks to a small bowl, mash with a fork.

Mix in all other ingredients except paprika.

Fill egg whites with yolk mixture, heaping it lightly.

Sprinkle with paprika for garnish.

Recipe by Nancy C.

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deviled Eggs
Categories: Appetizers
Yield: 12 Halves

Devilled eggs are good ... but these are, to quote Tony the Tiger
"G R R R R R R R R E A T!!!

I often take them to family holiday dinners - Turkey Day, Xmas, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle Deviled Eggs
Categories: Dairy, Snacks, Appetisers, Chilies
Yield: 12 Servings

12 Jumbo eggs; hard boiled
1 sm Onion; fine minced
1 tb Colman's Mustard Powder
1 tb Olive Oil
1 tb Dill pickle juice
Mayonnaise
2 Chipotles in adobo; minced
Ground Cayenne; garnish
Sliced green or black olives
- optional garnish

Peel the hard boiled eggs and split in half carefully
putting the yolks in a mixing bowl. Mash yolks with a
fork and stir in onion, pickle juice, olive oil,
chipotle and mustard powder. Add enough mayo to make
a smooth, stiff paste.

Scoop or pipe the paste back into the egg halves.
Sprinkle with cayenne for a nice color contrast.

Plop a slice of olive into the centre of the yellow
egg stuff to make it look like an eyeball (bloodshot
if using cayenne for colour). - UDD

Recipe from Mark Stevens: Chileheads Mailing List

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Kitchen

MMMMM

... A neglected food group along with the Congealed group.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Deviled Eggs
By: Dave Drum to Ben Collver on Sun Sep 03 2023 03:46:00

Devilled eggs are good ... but these are, to quote Tony the Tiger
"G R R R R R R R R E A T!!!
Title: Chipotle Deviled Eggs

That recipe does look grrrrrrrreat!!!

So if these are deviled eggs, what would make for angeled eggs?
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Ben Collver wrote to Dave Drum <=-

Devilled eggs are good ... but these are, to quote Tony the Tiger
"G R R R R R R R R E A T!!!
Title: Chipotle Deviled Eggs

That recipe does look grrrrrrrreat!!!

I like that you cn "play with your food" and get creative without screwing the pooch.

So if these are deviled eggs, what would make for angeled eggs?

This would be them - angel and devil are just two sides of the same coin. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Angel Eggs
Categories: Wggs, Herbs, Chilies, Vegetables
Yield: 12 servings

12 lg Eggs
1/2 c Mayonnaise or Miracle Wimp
1 tb Dijon mustard
6 Dprigs fresh dill; more to
- garnish
2 tb Shallots; diced
1/2 ts Hot smoked paprika
1/2 ts Salt
1/4 ts Pepper
2 tb Capers; rinsed

Place 1 dozen eggs in a large pot. Fill the pot with
cold water until it covers the eggs by about an inch.
Bring the water to a boil; then reduce to a low simmer
for 15 minutes. Remove the pot from the stove and place
it in the sink. Run cold water into the pot for several
minutes until the pot is full of cold water. Remove the
eggs. Roll each egg to crack the shell and gently peel.

With a sharp knife, cut each egg in half length-wise.
Remove the yolks and place them in the food processor.
Add the mayo, mustard, dill, shallots, paprika, salt,
and pepper to the egg yolks. Puree until extremely
smooth.

UDD sez: you can us a fork or a whisk here to good
effect here and save cleaning the food processor bowl
and blade. A fork and a bowl clean up much more easily,
msling the extra effort of getting everything oureed
manually time well spent.

Using a pastry bag and tip, or a zip-bag with one corner
snipped off, pipe the yolk mixture into the hole of each
egg. Sprinkle a few capers and extra chopped dill on
each egg. Cover and refrigerate until ready to eat.

By: Sommer Collier

RECIPE FROM: https://www.aspicyperspective.com

Uncle Dirty Dave's Archives

MMMMM

... Marriage is grand. Divorce is 100 grand.

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* Origin: Prism bbs (1:261/38)

Re: Deviled Eggs
By: Dave Drum to Ben Collver on Tue Sep 05 2023 06:07:52

This would be them - angel and devil are just two sides of the same coin.

Title: Angel Eggs

Uncle Dirty Dave Doesn't Disappoint! :-)
--- SBBSecho 3.20-Linux
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Hi Dave and Ben,

So if these are deviled eggs, what would make for angeled eggs?

This would be them - angel and devil are just two sides of the same
coin. Bv)=

I was of the impression that angel eggs were "deviled" without the
mustard or other sharp, biting ingredient.

BTW, I'll be "off the air" until early next week--got a quick trip
planned and I'm not taking my computer. Then, later in the month we'll
be on the road for a longer trip but do plan to take the computer.

Title: Angel Eggs
Categories: Wggs, Herbs, Chilies, Vegetables
Yield: 12 servings

12 lg Eggs
1/2 c Mayonnaise or Miracle Wimp
1 tb Dijon mustard
6 Dprigs fresh dill; more to
- garnish
2 tb Shallots; diced
1/2 ts Hot smoked paprika
1/2 ts Salt
1/4 ts Pepper
2 tb Capers; rinsed

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ben Collver wrote to Dave Drum <=-

This would be them - angel and devil are just two sides of the same coin.

Title: Angel Eggs

Uncle Dirty Dave Doesn't Disappoint! :-)

Well, he tries not to disappoint at any rate. Since I quit dating my
ratio of "no disaopointments vs damn, how'd that happen" as improved tremendously. Bvp>

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hilary's Heavenly Eggs
Categories: Pork, Herbs, Vegetables, Cheese, Breads
Yield: 4 Servings

2 tb Extra-virgin olive oil
1 md Onion; thin sliced
2 cl Garlic; sliced
1 oz Pancetta; chopped, optional
2 c Prepared marinara sauce
4 lg Eggs
6 lg Fresh basil leaves; in small
- pieces
1 tb Grated Parmesan cheese
1/4 ts Fresh ground pepper
4 sl Whole-wheat country bread;
- toasted

Heat oil in large skillet over medium heat. Add onion,
garlic and pancetta (if using). Cook, stirring
occasionally, until soft and beginning to brown, 4 to 6
minutes.

Reduce heat to medium-low. Add marinara and adjust heat
to maintain a simmer. Crack an egg into a small bowl,
taking care not to break the yolk. Make a well in the
sauce roughly large enough to hold the egg and slip it in
so that the yolk and most of the white is contained (some
white may spread out). Repeat with the remaining eggs,
evenly spacing them around the pan. Sprinkle the sauce
with basil; cover and cook until the eggs are the desired
doneness, 6 to 8 minutes for medium-set. Remove from the
heat and sprinkle with Parmesan and pepper.

To serve, top each slice of toasted bread with an egg and
sauce. Serve immediately.

RECIPE FROM: http://www.eatingwell.com

Uncle Dirty Dave's Kitchen

MMMMM

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___ MultiMail/Win v0.52

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Ruth Haffly wrote to Dave Drum <=-

So if these are deviled eggs, what would make for angeled eggs?

This would be them - angel and devil are just two sides of the same
coin. Bv)=

I was of the impression that angel eggs were "deviled" without the
mustard or other sharp, biting ingredient.

Well these, as you can see from the ingredients list have both Dijon
(zippy) mustard and hot smoked paprike. BvP=

BTW, I'll be "off the air" until early next week--got a quick trip
planned and I'm not taking my computer. Then, later in the month we'll
be on the road for a longer trip but do plan to take the computer.

Thanks for the "headzup". I take it our servived Idalia with all flags
flying. We'll hold your spot at the table.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Charlie's Angels Pickled Shrimp
Categories: Seafood, Appetisers, Chilies, Citrus
Yield: 8 Servings

3 lb Fresh shrimp
6 qt Water
1/4 c Salt
6 oz (2 pk)Zatarain's shrimp/crab
- boil in bag
+=OR=+
2 oz Zatarain's liquid Shrimp &
- Crab boil concentrate
2 tb Black pepper
1 lg Lemon; halved
1 c Wesson oil
1/2 c Olive oil
3/4 c White vinegar
2 ts Salt
2 tb Worcestershire sauce
1/2 ts Tabasco Jalapeno Sauce
1 lb Vidalia onion; sliced thin
2 cl Garlic; minced
2 tb Capers
2 ts Celery seed
3 md Jalapenos; seeded, minced

In a large pot, bring the water, salt, crab boil, and
pepper to a boil. Squeeze in the lemon juice and add
the rinds. Pour in the shrimp, all at once. Bring back
to boil, over HIGH heat.

Boil 3 minutes...NO MORE.

Remove from heat. Add 3-4 cups ice cubes to pot to
stop cooking. Let stand 5-10 minutes. Remove shrimp.

When cool enough to handle, peel, leaving last tail
segment attached. Set aside.

In a large bowl, stir together the remaining ingredients.
Add shrimp to marinade. Toss to coat well. Cover tightly.

Refrigerate overnight or up to two days, tossing
occasionally in marinade.

Drain. Serve on a large platter or decorative bowl
lined with lettuce leaves.

Garnish with a scattering of ripe olives.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Be not simply good; be good for something." -- Henry David Thoreau
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hi Dave,

So if these are deviled eggs, what would make for angeled eggs?

This would be them - angel and devil are just two sides of the same
coin. Bv)=

I was of the impression that angel eggs were "deviled" without the
mustard or other sharp, biting ingredient.

Well these, as you can see from the ingredients list have both Dijon (zippy) mustard and hot smoked paprike. BvP=

So they would be deviled eggs, leave out the mustard and hot paprika and
they would be angel eggs.

BTW, I'll be "off the air" until early next week--got a quick trip
planned and I'm not taking my computer. Then, later in the month

we'll RH> be on the road for a longer trip but do plan to take the
computer.

Thanks for the "headzup". I take it our servived Idalia with all flags flying. We'll hold your spot at the table.

We had aabout half an inch of rain from Idalia. Looks like Lee will miss
us, still keeping an eye on it tho. Got back from our quick trip late
Saturday afternoon, now catching up before we leave out again. This one
was out to Utah for our oldest grandson's wedding.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

So if these are deviled eggs, what would make for angeled eggs?

This would be them - angel and devil are just two sides of the same
coin. Bv)=

I was of the impression that angel eggs were "deviled" without the
mustard or other sharp, biting ingredient.

Well these, as you can see from the ingredients list have both Dijon (zippy) mustard and hot smoked paprike. BvP=

So they would be deviled eggs, leave out the mustard and hot paprika
and they would be angel eggs.

People gonna call them whatever they want, I s'pose.

BTW, I'll be "off the air" until early next week--got a quick trip
planned and I'm not taking my computer. Then, later in the month
we'll be on the road for a longer trip but do plan to take the
computer.

Thanks for the "headzup". I take it our servived Idalia with all flags flying. We'll hold your spot at the table.

I note your return. Heck the chair is probably still warm. Bv)=

We had aabout half an inch of rain from Idalia. Looks like Lee will
miss us, still keeping an eye on it tho. Got back from our quick trip
late Saturday afternoon, now catching up before we leave out again.
This one was out to Utah for our oldest grandson's wedding.

I foresee you joining the Great-grandma club soon. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: My Great Grandmother's Ham Croquettes
Categories: Five, Pork, Breads
Yield: 6 Servings

1/2 lb Diced ham
1 lg Egg
1 tb Mayonnaise
1 c Dry breadcrumbs; divided

Preheat oven to 350ºF/175ºC.

Mix ham, egg, mayonnaise, and half the breadcrumbs
together in a bowl; shape into 6 meatballs. Spread the
remaining breadcrumbs onto a plate; roll the balls in the
breadcrumbs to coat. Arrange the balls in a baking dish.

Bake in the preheated oven until golden brown, 20 to 25
minutes.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... FOR SALE: Government, ethics sold separately. Highest bidder only!!!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I was of the impression that angel eggs were "deviled" without the
mustard or other sharp, biting ingredient.

Well these, as you can see from the ingredients list have both Dijon (zippy) mustard and hot smoked paprike. BvP=

So they would be deviled eggs, leave out the mustard and hot paprika
and they would be angel eggs.

People gonna call them whatever they want, I s'pose.

Yes, that's true. I was passing along a bit I'd read probably years
(decades?) ago.

BTW, I'll be "off the air" until early next week--got a quick trip
planned and I'm not taking my computer. Then, later in the month
we'll be on the road for a longer trip but do plan to take the
computer.

Thanks for the "headzup". I take it our servived Idalia with all flags flying. We'll hold your spot at the table.

I note your return. Heck the chair is probably still warm. Bv)=

Probably, it was that kind of a trip. Next oldest grandchild is just
short of 15; I think it will be a while before the next wedding.

We had about half an inch of rain from Idalia. Looks like Lee will
miss us, still keeping an eye on it tho. Got back from our quick trip
late Saturday afternoon, now catching up before we leave out again.
This one was out to Utah for our oldest grandson's wedding.

I foresee you joining the Great-grandma club soon. Bv)=

They're talking about waiting a couple of years to build up a bit of
financial security--we'll see. One of her sisters just had a baby about
6 weeks ago so they can sort of get the a parenting experience if they
baby sit.

Title: My Great Grandmother's Ham Croquettes
Categories: Five, Pork, Breads
Yield: 6 Servings

1/2 lb Diced ham

I'd think ground ham would work better, unless it's a fine dice.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)