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.

BRISKET STUFFED MAC 'N' CHEESE

16 Jumbo Pasta Shells

1 ½ Cups Leftover Brisket

½ Cup Cottage Cheese (Optional)

2 TBL Butter

2 TBL Flour

1 Cup Of Milk (May Need More, To Thin Sauce Later)

1 tsp Dijon Mustard

1 tsp Worcestershire

¼ tsp Salt

¼ tsp Pepper

6 Oz. Shredded Cheddar

1.  Cook Shells To Package Directions (Usually About 10 Minutes)

2.  Mix Brisket And Cottage Cheese Together

3.  Stuff Brisket/Cheese Mix Into Shells. Place Into A 9x9 Greased Pan.

TO MAKE CHEESE SAUCE:

1.  Cook Butter And Flour Together For A Couple Minutes To Get Raw Flour Taste Out.

2.  Whisk In Milk. Cook For About 5 Minutes To Thicken.

3.  Remove From Heat And Stir In The Remaining Ingredients Until Cheese Is Melted.  (If Sauce Is Too Thick, You Can Thin With Milk A Little At A Time)

4.  Pour Sauce Over Stuffed Noodles. Cover With Foil.

5.  Bake In 350 Degree Oven For 25-30 Minutes.

***If You Like It Really Cheesy, You Can Remove Foil, Sprinkle With More Cheese And Put Back In Oven Until Melted!

FUNERAL SANDWICHES (sliders) -- MULTIPLE OPTIONS

GLAZE:
Mix the following-

4 TBL butter melted

1 TBL Dijon mustard

1-2 tsp poppy seeds

½ tsp onion or garlic powder (or use 1/4 tsp of each)
1 tsp Worcestershire
1 TBL sugar (optional) (I’ve only used this with Club, Hawaiian & Monte Cristo)

9 rolls fit in a 9x9 pan

12 rolls fit in a 9x13 pan
24 rolls fit in jelly roll pan (I use 1-1.5 lb. meat, cover w/cheese and double glaze)

Cut rolls in half

Put the bottom of rolls in your pan

Assemble you choice of filling from below

Cover with tops of rolls

Brush with glaze

Bake at 350 degrees for 20 minutes (10 minutes covered, 10 minutes uncovered)

*I use the same measurements of ingredients whether assembling 9 or 12 sandwiches*

CLUB

¼ lb. shaved ham

¼ lb. shaved turkey

6 slices cheese (provolone or cheddar)

HAWAIIAN HAM

½ lb. shaved ham

6 slices swiss

4 oz. crushed pineapple (about 1 tsp per slider)

BEEF AND CHEESE

1.5-2 Cups chopped roast beef (great for using up leftover pot roast)

6 slices of cheese

BUFFALO CHICKEN

1.5-2 cups chopped cooked chicken breast

¼ cup buffalo wing sauce

2-3 TBL blue cheese

TURKEY BACON RANCH

1.5-2 cups chopped cooked turkey (great for using up leftover turkey)

¼ cup Ranch dressing

4 slices bacon cooked and crumbled

MONTE CRISTO

¼ lb. ham

¼ lb. shaved turkey

6 slices mozzarella

2 TBL raspberry jam (about ½ tsp per slider)

Powdered sugar to sprinkle on top just before serving

ITALIAN

¼ lb. pepperoni

¼ lb. salami

6 slices mozzarella

(replace the Dijon in glaze with marinara)

(replace the poppy seed in glaze with parmesan)

MEATBALL

12 meatballs

¾ cup marinara sauce (about 1 TBL per slider)

6 slices mozzarella

After brushing glaze sprinkle with parmesan cheese and Italian seasoning

CHEESEBURGER

1 lb. ground beef

¼ onion chopped

10oz can rotel, drained

1 cup grated cheese

6 slices cheese

Pickle slices

Brown beef with onion. Add in rotel. Simmer until most of liquid is evaporated out. Stir in grated cheese.

Spread beef mix on bottom of rolls, top each with 1 pickle slice and ½ slice of cheese.

You can replace poppy seed with sesame seed in glaze if you choose.

****Options are only limited by your imagination.  Try sloppy joe mix, ruben, etc.****

PRIME RIB SOUP

3-4 Ribs

2 Cups Beef Stock

1-2 Peeled and diced potato

8oz. Sliced Mushrooms

Place ribs in a large pot and cover with water.  Bring to a boil; reduce heat to medium-low, cover and simmer until meat is falling of bones (about 2-3 hours).

Remove and allow to cool to touch.  Trim meat from ribs and cut into bite sized pieces.

Place homemade stock in separate container and refrigerate until fat congeals.

Remove fat and pour the beef stock into homemade stock, along with meat, potato, mushroom, (can add carrots and celery also).

Bring to boil; reduce heat to medium-low, cover and simmer until veggies are tender, about 20 minutes.

HAM & POTATO SOUP

4 cups peeled diced potatoes

1/3 cup celery

1/3 cup onion

1 cup diced cooked ham

3 cups chicken stock

½ tsp salt or to taste

1 tsp pepper

5 TBL butter

5 TBL flour

2 cups milk

8 oz cream cheese or 1lb. velveeta, room temp and cubed

Put stock, potatoes, celery, onion and ham in pot.  Bring to a boil then simmer 15-20 minutes until potatoes are tender.

While veggies and ham are simmering make a roux in a separate sauce pan with the butter and flour.

Stir until thick.

Slowly whisk in milk to the roux.

Cook about 5 minutes until thick.

Stir the milk mixture and spices into the veggies.

Add in the cheese of choice and stir until melted.

HAM & BEAN SOUP (CROCK POT)

1 lb. dried three bean mix (navy, kidney & lima)

6 cups chicken stock

2 cups cooked diced ham (use your leftovers)

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery w/leaves

2 tsp Italian seasoning (or ½ tsp each oregano, basil, rosemary, garlic powder)

½ tsp salt

½ tsp pepper

2 bay leaves

Rinse beans then put everything in crock pot on low for 8-10 hours.  Discard bay leaves before serving

LEFT OVER ROAST BEEF or STEAK SOUP

1 medium onion cut into small strips

2 ribs celery, chopped

2 cups fresh sliced mushrooms

2 TBL butter

1 ½ pounds left over beef

64 oz beef stock

1 TBL Worcestershire

1 TBL steak sauce (optional)

Black pepper to taste

8oz egg noodles (uncooked)

Put everything in stock pot except noodles.  Bring to boil then drop to a simmer until veggies are nice and tender.  Add in noodles and bring back to boil until noodles are cooked.

CROCK POT VERSION: could also put everything but noodles in crock pot and cook all day.  Cook noodles and add when ready to serve.

STUFFED SPAGHETTI GARLIC BREAD

1 loaf Rhodes bread dough, thawed to room temperature

6 ounces spaghetti, cooked

1 cup spaghetti sauce (the thicker the better)

Optional: Add cooked ground beef, turkey or meatballs to make this a heartier meal

6-8 oz. mozzarella cheese, cubed

1 egg white

garlic powder, dried parsley and Parmesan cheese to taste (or use garlic bread mix)

On a piece of parchment paper, roll out the loaf into a 12"x16" rectangle.

Sprinkle with garlic powder mix. Cover with a towel and let sit for 10-15 minutes.

Cook spaghetti according to package directions. Drain.

Add sauce and meat, if using, to the cooked spaghetti.

Place spaghetti mixture onto the dough in a strip down the center, about 4" wide.

Top with mozzarella cheese.

Make slices into the dough about 1 1/2 " apart down the long sides of the dough. (If you're confused, you can check out the Rhodes website for a photo of this)

Begin braiding the dough, crossing the strips over each other as you work down the loaf. Tuck the ends inside.

Lift parchment paper with both hands and place on a cookie sheet.

Brush braid with egg white and sprinkle with garlic powder mix.

Bake at 350° for 30-35 minutes, until golden brown.

Allow to cool for 5 minutes before cutting into thick slices. Serve with a salad for a complete meal!

LEFTOVER POT ROAST STROGANOFF

1 lb. roast beef, diced

1 cup beef broth

¼ cup butter

¼-1/2 cup onion

2 cans or 2 cups sliced mushrooms

Nutmeg

2 TBL flour

1 pint sour cream

Salt and pepper to taste

Cook onion in butter to soften.  Sprinkle in flour and cook for a couple minutes.  Add in broth, mushrooms and seasonings.  When texture is where you desire, add in sour cream.  Serve over noodles or rice.