DEVILED EGGS -- 3 WAYS

CLASSIC

6 hardboiled, peeled & sliced in half, yolks removed

2 tablespoons mayonnaise

1 scant tablespoon mustard

1 teaspoon Worcestershire sauce

salt & pepper, to taste

Ground paprika for dusting

Optional: chives, green onion or parsley

SPICY

6 eggs

2 tsp Dijon mustard

2 tsp mayonnaise

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce, or to taste (Franks is our favorite but Tabasco is also good)

1 pinch salt and black pepper

Ground paprika, for dusting

Optional: pickled jalapeno slice or black olive cut in half horizontally

BACON CHEDDAR

6 eggs

1/4 cup mayonnaise

1 1/2 tsp mustard

2 slices bacon, cooked and crumbled

1 TBL finely shredded cheddar cheese

Ground paprika for dusting

Optional: small triangle of cheese or bacon piece inserted upright.

1. Peel each egg and cut in half lengthwise, remove the yolks, and place the bowl with remaining ingredients. Stir the mixture until smooth and thoroughly combined.

2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.

3. Dust each egg with paprika, and top with optional topping if desired.

4. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

BEST PASTA SALAD EVER OR “DILL PICKLE” PASTA SALAD

THIS REALLY IS THE GREATEST PASTA SALAD EVER!!!!

SALAD:

1/2 lb dry shell pasta (about 3 cups)

1/2 cup pickle juice

3/4 cup sliced pickles

2/3 cup cheddar cheese, diced

1/2 cup frozen peas (optional)

DRESSING:

2 tsp minced dry onion (or 3 TBL fine diced fresh onion)

1 tsp dried dill (or 1 tablespoons fresh dill)

2/3 cup mayonnaise

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

seasoning salt & pepper to taste

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.

2. Toss cold pasta with ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.

3. Combine all dressing ingredients and mix well.

4. Toss together, dressing, pasta and salad ingredients in a large bowl. Refrigerate at least 1 hour before serving.

RESERECTION ROLLS

12 Rhoades rolls, (take out of freezer 1 hour before you’re ready to make)

4 TB sugar

1 tsp cinnamon

12 large marshmallows

1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside

Roll marshmallow in butter

Roll in cinnamon sugar mix

Press each portion into a flat circle

Place1 large marshmallow in the center of each roll

Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.

Put each roll into 1 cup of muffin tin

Brush rolls with remaining melted butter. Sprinkle remaining cinnamon/sugar mixture over rolls.

Cover rolls with plastic wrap and put in the fridge overnight.

On Sunday morning, preheat oven to 350°.

Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Symbolism:

Marshmallow – Body of Jesus

Butter – Oils for Embalming

Cinnamon/Sugar – Spices used to anoint body

Roll – Wrapping of Jesus’ body

Oven – Tomb

Hollow roll – Empty tomb after Jesus has risen

GLAZED HAM

If baking, follow directions on package

Crock-Pot Method:

WITH SPICE OR GLAZE PACKET

10lb. spiral ham

20oz Crushed Pineapple with juice, don't drain

1 ½ cups brown sugar

1 cup ginger ale

Put 1 cup brown sugar on bottom of crock pot

Cut ham off bone and place slices sitting up-right on brown sugar

Sprinkle with ½ cup brown sugar

Drizzle with glaze packet that came with ham (if spice packet, make glaze 1st

Pour pineapple over top

Pour ginger ale over top

Cook on low 4-5 hours.

To thicken sauce/drippings, pour into sauce pan with cornstarch slurry and cook to desired thickness.

WITHOUT SPICE/GLAZE PACKET

10lb sl

iced ham

20oz Cruched pineapple with juice, don't drain

1 cup brown sugar

1/4 tsp ground clove

1/4 cup honey

4 TBL butter

Place ham into crock pot.  

Mix remaining ingredients.

Pour over ham.

Cook on low 5 hours.

To thicken sauce/drippings, pour into sauce pan with a cornstarch slurry and cook to desired thickness.

PRIME RIB ROAST

4-5lb. Prime Rib Roast (have butcher cut bones off and tie them back on)
2 Cups A1 Sauce
4 Cups Rock or Kosher Salt
Inject Garlic Marinade (optional)


2 TBL horseradish
1 cup whipping cream


2 hours prior to cooking, inject with marinade, or just set out to bring to room temperature.


When ready to cook, pre-heat oven to 450 degrees.


Put a thin layer of rock salt (about the size of the roast) on a foil lined roasting pan.


Liberally coat the roast with A1 so that the entire roast is covered. set the top of the roast down into the salt, pressing down to embed the salt into the A1. Completely cover the remainder of the roast with the rock salt, pressing it into the A1.


Cook for 30 minutes, then turn oven temperature down to 375 Degrees.


Place roast rib side down on roasting pan.


Cook for 1 hour, or until the internal temperature of the roast is between 145-160 degrees F.  (if you pull out at 145, you end up with medium-rare, if you pull out at 160, you end up with medium)


Let the roast stand for 20-30 minutes to let the juices re-distribute.

The roast will be encased in a “shell of salt”. Just hit it with the back of a knife and it will come right off.


While roast is resting, whip the cream and fold in the sour cream.


Save the bones for yummy prime rib soup!!!

GARLIC CHEESY PULL-APART BREAD

12 frozen Rhoades rolls or a 1 lb frozen loaf

6 TBL butter

¾ cup parmesan (divided in half)

½ cup grated cheddar (divided in half)

¾ tsp parsley flakes

1 tsp garlic powder

1/4 tsp + 1/8 tsp salt

1/4 tsp + 1/8 tsp Italian seasoning

1/4 tsp + 1/8 tsp Onion powder

Let dough thaw for about 45 minutes. Cut into 24 equal parts.

In a medium to large bowl, melt the butter, mix in the seasonings. Put the 24 dough pieces in the bowl and gently mix to completely coat.

Sprinkle ½ of each cheese over the coated dough balls. Gently mix to evenly coat.

Spray non-stick spray in a 9” spring-form pan. Line the bottom of the pan with the coated dough balls.

Top with the remaining cheese.

Let rise for 2 hours.

Bake at 350 degrees for 20-25 minutes until center is done.

*you may want to put the spring form pan on a pan or piece of foil to prevent butter leaking out.

 

BUTTERMILK BISCUITS & GRAVY

Buttermilk Biscuits (makes 8)

6 Tbsp butter (grate it then freeze)

2 cups all purpose flour

1 Tbsp sugar

1/4 tsp baking soda

1 Tbsp baking powder

1 tsp salt

1 cup buttermilk

2 Tbsp melted butter

1. Preheat oven to 450 degrees.

2. Sift together flour, sugar, baking soda, baking powder and salt.

3. Add the butter and combine, until it looks like coarse crumbs (use food processor, a pastry cutter or 2 forks in a large bowl).

4. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour!

5. Divide dough into 8 equal sections. Roll into a ball then pat into a disk.

6. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 450 degrees for 12-15* minutes until browned.

7. After the biscuits are baked, brush tops with melted butter.

*13 minutes was perfect on my airbake pans

Creamy Sausage Gravy

1 lb sausage

2 TBL oil or butter

1/3 cup flour

1/2 tsp seasoned salt

1/4 tsp ground thyme (or 1/8+1/16 tsp dried thyme)

3/4-1 tsp black pepper

3-4 cups whole milk

1. Brown sausage in a large skillet over medium high heat, crumbling as it browns.

2. Add oil or butter.

3. Reduce the heat to medium low and add in the flour and seasonings, stirring to combine. Cook for about 1 minute.

4. Pour in the milk, stirring frequently, until it thickens to your desired consistency.