THE PERFECT HARD BOILED EGGS
- 1 dozen eggs
- 1 tsp. baking soda
Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water.
Bring eggs to a boil over high heat. Once the water is at a rolling boil turn off the heat and cover the pot with the lid. Allow eggs to sit in the hot water for the following times according to the desired doneness:
- 3 minutes for SOFT boiled (Yolk is runny)
- 6 minutes for medium boiled (Yolk is soft but not runny)
- 12 minutes for HARD BOILED (Yolk is a perfect yellow center with no green around the edges)
Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling or store in the refrigerator.
ACINI DI PEPE PASTA SALAD
- 1 cup acini di pepe pasta
- 1 (20 oz,) can crushed pineapple, juice reserved
- 1 (15 oz,) can mandarin oranges, drained and juice reserved
- 8 oz. container Cool Whip, thawed
- 7 oz. miniature marshmallows
- 1 cup sugar
- 2 eggs, beaten
- 1/2 tsp.salt
- 3 T. flour
- 10 oz.jar maraschino cherries, drained, opt.
Cook pasta according to package directions until al dente. Drain. Combine in saucepan reserved liquids, sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and blend well. Refrigerate several hours or overnight. Add pineapple, oranges, Cool Whip and marshmallows. Mix well. Top with cherries, if desired. Keep chilled until served.
SLOW COOKER HASH BROWN CASSEROLE
- 1 (26 oz.) pkg. frozen hash browns, thawed (Not the shredded hash browns)
- 1 to 2 cups diced ham
- 1/2 to 1 cup finely diced Vidalia or yellow onion
- 1 medium red bell pepper, finely diced
- 2 cups shredded Cheddar cheese
- 1 cup whole milk
- 1 cup sour cream
- 1-1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 6 large eggs
- 1 (8 oz.) pkg. cream cheese, cubed
- 2 scallions, thinly sliced
Thoroughly squeeze the excess liquid from the thawed hash browns. Mix the hash browns, ham, onion, red pepper and 1 cup of the Cheddar cheese together in a slow cooker. Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns. Cover and cook on LOW heat 5 hours or on HIGH for 3 hours. Sprinkle with the remaining cheese. Cover and continue to cook on HIGH for an additional hour. Turn off slow cooker, remove lid and let rest 30 minutes before serving. Serves 8 to 10.
KATHY KEENE’S LEMON DESSERT
- 1 (18 oz.) box Angel Food Cake Mix
- 3 cans Lemon Pie Filling
- 8 oz. container Cool Whip
Combine the dry cake mix with 1 can of the lemon pie filling, stirring well with a wooden spoon to combine and mixture looks like yellow cake batter. Pour into a greased 9×13 inch bottom only glass cake pan. Bake at 350 degrees for 25 to 30 minutes, no longer. Remove from oven and let cool completely. Cake will fall in the middle. Spread the 2 remaining cans of lemon pie filling over entire cake. Cover and refrigerate until ready to serve. Cut into squares and serve with a dollop of Cool Whip.
SAUSAGE WONTON STARS (Appetizer)
- 1 pkg. (12 to 16 oz.) wonton wrappers (found in refrigerated section)
- 1 lb, bulk pork sausage
- 2 cups shredded Colby cheese
- 1 small green pepper, finely diced
- 1 small red pepper, finely diced
- 1 bunch green onions, sliced thin
- 1/2 cup bottled Ranch salad dressing
Lightly press wonton wrappers into bottom and up sides of greased mini muffin cups. Bake at 350 degrees for 5 minutes or until edges are browned. Cook pork sausage 5 to 7 minutes until no longer pink, drain. Stir in cheese, peppers, onions and salad dressing. Blend well. Spoon rounded tablespoons into each cup. Bake 6-7 minutes or until heated through. Makes 4-5 dozen.
