Tuna Spirals
Submitted
by: CajunSue |
3 oz.
cream cheese, at room temperature
6 oz. solid white Tuna in water, drained |
12
slices white sandwich bread, crusts removed
2 tablespoons Russian dressing |
| Flatten bread
slices with a rolling pin. Combine remaining ingredients in
small bowl; mix well. Spread mixture on bread and roll into
cylinders. Wrap in plastic and chill for 2 hours. Cut each into
five even slices. |
Pickled Eggs
Submitted
by: CajunSue |
12
hard-cooked eggs, peeled
1 cup white vinegar
1 cup water |
1
tablespoon sugar
2 teaspoons pickling spices
1 teaspoon salt |
Divide eggs
between two 1 quart jars fitted with lids. In a small saucepan,
mix together vinegar, water, sugar, pickling spices and salt.
Cover and bring to a boil. Reduce heat to low and simmer for 10
minutes. Strain liquid and pour half of hot vinegar mixture into
each jar; cover with lid. Refrigerate at least 2 days before
using. Makes 12 pickled eggs.
Note: Pickled eggs will keep one month in the
refrigerator. |
Deviled Eggs
Submitted
by: CajunSue |
18
eggs
1/3 cup Mayonnaise
2 teaspoons yellow mustard
1 teaspoon finely chopped onion |
1/2
teaspoon season salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
paprika, parsley or sliced olives for garnish |
| Place the eggs in
a large pot and add enough water to cover them; heat to boiling.
When the water boils, remove the pot from the heat. Keep it
covered and let sit for 20 minutes. Then drain the hot water and
run cold water over the eggs. Let the eggs cool for 5 to 10
minutes. Peel the eggs carefully, then slice in half lengthwise.
Remove the egg yolks to a medium-sized bowl. Set aside the
whites on a plate. In the medium bowl, add the Mayonnaise,
mustard, garlic, salt, onion, and pepper. Mix well. With a spoon,
fill the cavity of each egg white half with the yolk mixture;
yolk mixture should over-fill the egg (optionally, use a piping
bag or a plastic sandwich bag with a hole cut in one corner to
fill the eggs). Serve immediately or cover and chill until ready
to serve. Sprinkle with a quick dash of paprika, parsley or a
sliced olive before serving. Makes 18 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|