Skip to comments.Weekly Cooking Thread. April 23, 2011(Happy Easter)
Posted on 04/23/2011 7:13:03 AM PDT by libertarian27
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Hay stacks = bird nests, I don’t know where my brain is today!
This one’s real good - if you have a blow torch handy :)
Honey Baked Ham Spiral Glaze
(knock off recipe of those hams at the Honey Baked Stores)
I didn’t use the curry in it for many years. Its funny, I have several small and one larger curry container above the stove. They are from Penzey so I must have bought them back when they were located nearby, so I must have used them in my pickles before daring to use it in the Three Grain.
Does anyone have recipes for deviled type egg fillings that do NOT use the yolks?
I have two, one uses egg beaters and the other mashed kidney beans, but, I’d like to try others.
No problem I actually knew that haystacks and bird’s nests were both more or less the same thing. I originally used my haystack recipe to make these treats for some neighborhood children I always babysat for back in the 1960’s after seeing some similar ones in an expensive candy store. I have been making them ever since.
I have had a hard time finding the tiny humminbird egg candies at Easter the last few years, so I had to start substituting small jellybeans instead sometime.
My haystack recipe also calls for nuts, but so many children are allergic to the nuts or don’t like nuts, that I have gotten so that I usually leave them out unless I know that everyone in the crowd is going to like nuts.
see post #41
That sounds wonderful! I got one of those small kitchen size blow torches for my birthday last year and I have been making all sorts of wonderful desserts with it!
I think I will try this recipe for tomorrow night’s ham!
I usually cut a pocket pita in half, line it with romaine lettuce and pile in the chicken salad. The family loves it.
I make this Brussels sprout and it is sooo good.
I have filled deviled eggs with Crab or Shrimp Salad and used the yolks for something else.
My recipe for them both is virtually identical to the chicken salad above (except that I make it in a much smaller quantity and leave out the raisins, craisins, and nuts). I sometimes add some chopped black olives to my shrimp or crab salad too.
If I make too much of the Crab or Shrimp Salad I toast an English muffin and top it with the salad and a slice of cheddar cheese and melt the cheese under the broiler or in the microwave for my lunch.
A friend of mine made a basket using rice krispies, then filled it with candies etc. Where appropriate she also put a live pansy plant not in, but beside the little nest in its own container. A lot of these were for adults, some of whom could not get out and about very well They were a big hit.
We have used pita pockets before too! I forgot about it until you mentioned it, since we haven’t had it that way since last summer.
I have also added grape halves to my chicken salad instead of the raisins or crasins too. It is a great way to use up some of the extra grapes when my husband buys too many at the grocery store!
Pineapple does sound good in chicken salad as well. I have never done it myself, but a friend of mine sometimes adds canned mandarin orange pieces to her chicken salad, or throws them on top as a garnish when she serves it as a salad.
Cook's Country Ham Salad
Makes 1 3/4 Cups, enough for 4 sandwiches. Stored in an air tight container can be refridgerated up to 3 days.
1 1/2 C diced ham, rind removed (I dice it very fine)
1/4 C mayonnaise (Hellman's)
3 tbsp sweet pickle relish
1 tbsp whole-grain mustard (or a dijon)
1/2 tsp pepper
Chop ham in food processor on pulse until coarsely chopped, about 10 1 second pulses. (I don't use the food processor)
Combine mayo, relish, mustard and pepper in medium bowl. Add ham and mix. Serve chilled.
Here’s one message thread on the Honey Baked Glaze - I love message threads....must be why I love Free Republic!
(I love the allrecipe site - it’s all about the message threads)
We saw a commerical on TV last night where they made Rice Krispie treats in egg shapes and filled them with small candies. My teenage daughters informed me that I need to buy some Rice Krispies at the grocery store so they can make them tonight!
Now you’re getting my brain juices flowing again. My wife’s friend makes chicken salad with grape halves and pecans bits, and maybe some mandarin orange sections or apple bits also.
They reminded me, I have a couple of dip recipes you might like. In fact certain types of dips might even work as fillings. So glad you mentioned yours!
|Baked Crab Dip
|1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained,
flaked and cartilage removed or 2 cups flaked
2 cups (8 ounces) shredded cheddar cheese
|4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
In a mixing bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with toasted bread cubes and crackers.
Yield: 5 cups. Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.
Serving size: 2 tablespoons
Per serving: Calories: 100, Fat: 6g, Saturated Fat:4g, Cholesterol: 24mg, Sodium: 140mg, Carbohydrates: 7g, Dietary Fiber: 0g, Protein: 4g
|Feta Olive Dip
|4 ounces reduced-fat cream cheese
1/2 cup crumbled feta cheese
1/2 cup reduced-fat sour cream
1/4 cup sliced ripe olives
2 garlic cloves, minced
|2 teaspoons dried oregano
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
Baked pita chips
In a food processor, combine the first nine ingredients; cover and process until blended. Transfer to a large bowl. Cover and refrigerate for at least 1 hour before serving. Serve with
pita chips. Yield: about 1-1/2 cups.
Serving size: 2 tablespoons dip, calculated without pita chips
Per serving: Calories: 56, Fat: 4g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 183mg, Carbohydrates: 2g, Dietary Fiber: 0g, Protein: 3g
Diabetic Exchange: 1 fat.
That sounds really good! I wonder if my hubby would eat that. He’s funny. Le likes deviled eggs but doesn’t like egg salad. Same ingredients! It must be a texture thing. But, I’m going to try that!
You’re getting my brain going too. Here is a Summer fruit salad I make:
Combine apple chunks, mandarin oranges, grape halves, pineapple and chopped pecans (or what ever nut you like)with any of the following: yogurt, sour cream or mayo (whatever you happen to have around). In my house I have to put the chopped pecans on the side since several don’t like nuts, and that way the rest of us can still have nuts on our salads. I usually serve this on a bed of lettuce leaves. I have put grilled chicken on top of the salad to make it a more substantial meal.
For a sweet variation of this I mix the same fruits and the nuts with whipped cream (I sometimes also add toasted coconut or marshmallows to this version).
This salad would go well with a ham dinner for Easter too.
I also use this same mix of fruits on a bed of greens with a raspberry vinegrette dressing, or an orange poppyseed dressing. This also goes well with grilled chicken.
Those dips both sound delicious!
Thanks also for the fruit salad, something else that we like.
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