Boil up a bunch of eggs and you have salad toppers, deviled eggs, and one of my favorites-egg salad sandwiches.
For one egg, I added a little yellow mustard, about 1 1/2 T of mayonnaise, and a teaspoon of relish. I didn’t add salt because all of the ingredients added to the egg already contain plenty of salt for me.
In June of 1992, we moved from Indianapolis to Muncie, very sad to leave neighbors who we loved dearly. We soon learned that we had moved into another neighborhood of amazing people. That summer there was a neighborhood 4th of July parade/picnic, and I made these cookies. They are so cute on a plate, and pretty tasty to eat!!!
Kids can help add the food coloring to the dough and icing, cut out the shapes, put the chocolate chip “seeds” on the cookie, and roll the crescents in the green icing “rind”. This recipe comes from Southern Living magazine.
Yeah, I know. It’s just mashed potatoes. But I’ve messed them up a time or two. I no longer have starchy mashed potatoes, so I’ve learned a few things!
Fill a pan that will fit the number of potatoes you need, about half way up with water. Peel and wash your Idaho potatoes and cut into 1/2 inch to 3/4 inch cubes and put them into water. This will keep them from darkening.
Cook on medium heat until you can easily insert a knife into them. Don’t overcook them.
I sometimes will start the potatoes a few hours before we are going to eat, and cook them half way and then let them sit in the water. When I’m ready to proceed, I turn the heat back on and finish their cooking.
When the potatoes are tender, drain the water and add salt, milk, and butter.
Some people add cream. Some don’t add ANY milk/cream, but just butter.
For my 6 medium potatoes, I added about 3 tablespoons of butter, 3/4 teaspoon salt, and about 1/2 cup of milk. Then I took a potato masher and mashed until it was a smooth consistency. If you need to add more milk to make them smoother/creamier, do it a little bit at a time. You can always add more, you can’t take away.
Another trick is to make the potatoes a couple of hours ahead, keep covered, then microwave when you are ready to serve.
This recipe has morphed over time and I have no idea where it originated. I know my mom made meat loaf and so some of the ingredients and process probably came from her. I’ve had people who don’t like meat loaf tell me they liked mine.
In a big bowl I added 2 lbs of meat. You can use ground beef or chuck. I had a mix of beef and pork in these pictures. I’ve never tried ground turkey.
Add an egg for every pound of meat, so two eggs.
Add about 3/4 cup of bread crumbs. I don’t use store-bought crumbs because when I want to make meat loaf, I usually don’t have any fresh crumbs on hand. So I take about 4 slices of bread, cube them up, whir them in small batches in a blender, and then throw them in. If I’m feeling it, I’ll toast the crumbs in a pan on very low heat or put in a low oven. But many times I’ll throw them in fresh.
I then added a teaspoon of salt, a teaspoon of pepper, and then about 3 teaspoons of fennel seeds. My husband and I love fennel.
Then you just put your hands in there and squeeze it up until all ingredients are mixed.
Shape it into a loaf. If I’m in a hurry, I’ll shape it into two loaves so they’ll cook faster. I like to use this broiler-type pan so that the drippings can drip through to the bottom.
Almost 75% of the time I don’t use bacon on top, but for this one, I put a couple of slices of bacon on top, then slathered it with ketchup.
Bake in a 350 degree oven for…LOL a long time. I depend on a thermometer to tell me when it’s done. For two pounds of meat and formed into one loaf, this one took about an hour and twenty minutes.
EVERY time I have meat loaf my husband says, “Don’t let your meat loaf.” EVERY time.