- 12 eggs
- 6 Tbsp. mayo
- 2 tsp. mustard
- 1 pinch cayenne pepper
- Salt & pepper
- Paprika (for dusting)
Hard boil the eggs remove the shells. Slice eggs in half longwise and scoop out the cooked yolk into a bowl. Mix yolk with mayo, mustard, cayenne, salt, and pepper. Fill cooked egg whites with yolk mixture. Refrigerate if desired. Dust with paprika right before serving.
- 1 can (20 oz.) crushed pineapple, undrained
- 8 oz. raspberry gelatin
- 1 can whole berry cranberry sauce
- 1 apple, chopped
- 2/3 c. chopped walnuts
Drain pineapple, saving juice. Remove 1 tablespn pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan; bring to boil; remove from heat. Add dry gelatin; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hrs or until slightly thickened. Stir in pineapple, apples & walnuts. Refrigerate 4 hrs or until firm.
(Make 7 cups of salad)
This recipe is simple and great for children.
- 4 medium russet potatoes
- Vegetable oil to rub on potato skins
- 2 Tbsp. butter
- 1/2 c. milk
- 1/2 c. sour cream
- 4 oz. shredded cheddar cheese
- 1/2 tsp. salt
- Pinch of ground black pepper
Wash potatoes. Rub w/oil to ensure crispness. Bake potatoes 1 hour at 400. Remove from oven and cool for 10 min. Cut potatoes in ½ lengthwise and scoop out pulp w/small spoon. Mash potato pulp w/fork until smooth. Add remaining ingredients until well combined. Spoon mixture into empty potato shells. Set oven to broil. Broil potatoes for 10-15 min until spotty brown & crisp.
- 2 cups uncooked spiral pasta
- 1 cup cooked cubed pastrami
- 1/4 each chopped carrot, celery and onion
- 3/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp lemon juice
Cook pasta according to package directions; drain and rinse with cold water. In a bowl, combine the pasta, pastrami, carrot, celery and onion. Combine the mayonnaise, Parmesan cheese, salt, pepper and lemon juice. Add to the pasta mixture. Toss to coat. Cover and refrigerate for 1 hour or until serving. Yield: 4 servings
This was Mother’s (Mae Hanks) favorite roll recipe.
- 1 c. milk
- 2 T. fat (butter preferable)
- 2 T. sugar
- ¾ t. salt
- 3 to 3 ½ c. flour
- 1 cake compressed yeast
- Add warm milk to sugar, salt, and butter.
- Add yeast which has been softened in a small amount of lukewarm water.
- Add 1/2 of flour. Beat well and add the remainder slowly until the dough is stiff enough to knead.
- Knead the dough, using as little flour as possible on the board, adding only enough to keep the dough from sticking.
Make into soft dough, kneading 2 minutes. Let rise until double in bulk. Roll to 1/3″ thickness. Cut rounds 2 to 2 1/2″ in diameter. Crease middle of each round with dull edge of knife. Brush one-half very lightly with melted butter, fold over, pressing together with palm of hand. Place close together in uniform rows. Let rise; when double in bulk, bake at 400 for 15-20 min.
This dish was first served at a bridal shower that my in-laws’ ward threw for Jake and I before we got married. I’ve since made it several times, and it was the dish that I brought to the Hanks Girl Cousin Luncheon at Adria Wilson Higginson’s home in February 2010.
- 4 c. cooked shredded chicken (dice, then shred with forks)
- ½ lb. cooked bowtie pasta
- 1 sm. can sliced water chestnuts, diced (OPTIONAL)
- 1 med. can mandarin oranges, halve the oranges
- 1 med. can pineapple tidbits or crushed pineapple
- 2 c. chopped celery
- 1 c. grated medium cheese (or more)
- 1 c. sliced almonds
- ½ sm. bag craisins
- 2 1/3 c. mayo
- 1 ½ tbsp. soy sauce
- 1 ½ tbsp. lemon juice
Mix sauce separately from other ingredients, then mix everything together. Put in 9×13 pan. Bake at 300 for 25 minutes. Enjoy!!