FAVORITE DEVILED EGGSIngredients
6 hard boiled eggs
1/4 cup Mayonnaise
1 tsp. Vinegar
1 tsp. dry yellow Mustard
1/8 tsp. Salt
In a medium bowl place yolks, mayonnaise, vinegar, dry
yellow mustard, salt, and pepper.
Mash all together and fill each egg white halve.
Sprinkle tops with paprika.
STUFFED MUSHROOMS RECIPEIngredients
8-12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced)
(save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1 tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese (for stuffing)
1/4 Cup Finely Grated Mozzarella Cheese (for garnish)
1/4 Cup Melted Butter
Wash and remove stems from mushrooms, pat dry.
Save stems for another recipe. In mixing bowl place clams, onions,
garlic salt, minced garlic, butter and oregano.
Mix through and blend well. Add Italian bread crumbs,
egg, clam juice and blend.
Stir cheeses in clam stuffing and mix well. Place clam mixture
inside mushroom cavity and slightly mound clam mixture.
You should be able to stuff between 8 - 12 mushrooms depending on
the size of mushrooms. Place mushrooms in slightly oiled baking dish.
Pour butter over mushrooms. Cover and place in a preheated oven
at 350 decrease for about 35 - 40 minutes.
Remove cover and sprinkle freshly grated mozzarella cheese
on top and pop back in oven just so the cheese melts slightly,
garnish with freshly diced parsley.
SHRIMP CURRIED EGGS RECIPEIngredients
Cut 8 hard-cooked eggs in half lengthwise;
remove yolks and mash.
Mix with 1/3 cup mayonnaise,
1/2 tsp. salt
1/2 tsp. paprika,
1/4 to 1/2 tsp. curry powder
1/4 tsp. dry mustard.
Refill egg whites; place in 10 X 6 X 1 1/2 inch baking dish.
Melt 2 tbsp. butter; blend in 2 tbsp. all-purpose flour. Add one
10 - ounce can frozen condensed cream of shrimp soup, thawed, and
1 soup can milk all at once; cook and stir until thickened and
bubbly. Add 1/2 cup shredded sharp natural Cheddar cheese; stir
to melt. Cover eggs with sauce.
To finish: Mix 1 cup soft bread crumbs with 1 tbsp. butter,
melted; sprinkle around edge of mixture. Bake in a moderate over
(350) for 15 to 20 minutes or till hot. Supposed to make 6 to 8
servings, but for once it's about 3
FRIED CHEESE STUFFED JALAPENOSIngredients
1 can (27 oz.) pickled jalapeno peppers
2 eggs, beaten
cornmeal and flour, equal portions
Wear gloves! Rinse peppers. Do not remove stems as they will be
the handle. Make a slit, lengthwise, in each pepper and remove
the seeds and membranes (potato peeler works well). Fill each
pepper with cream cheese and close pepper (do not overfill).
Coat each pepper in egg, then in cornmeal/flour mixture...
holding pepper by its stem. Place peppers on jelly roll sheets
as you fill and coat peppers. Place them in the refrigerator
to set up coating, an hour or more (do not cover).
Fry peppers in at least 1/4" of oil, turning to brown evenly.
Drain peppers on paper towels.
24 fresh jalepeno peppers
1 1/2 Cups cheddar cheese, grated
6 Cups veg. oil, for frying
3 eggs, slightly beaten
2 Cups bread crumbs
Cut stem end off of peppers with a paring knife.
Carefully remove seeds and membrane. Stuff peepers
with cheese. Heat oil in deep fat fryer to 375 F.
Meanwhile, plaace eggs in small bowl. Place
crumbs in a shallow pan. Drop 4 peppers in eggs and
toss to coat. Using a fork, lift out 1 pepper at a time
and shake off excess egg mixture. Drop in crumbs and shake
to coat. Place on sheet pan.
When all peppers are coated, set aside for 15 minutes to set
up and dry. repeat with all peppers. With a slotted spoon,
place 5 or 6 peppers at a time in the deep fryer for 2 to 3
minutes or until golden brown. Remove to drain on paper
towel and serve immediatly.
BAKED JALAPENO POPPERSIngredients
8 oz Cream Cheese, softened (you can use low fat)
4 oz Sharp Cheddar Cheese, shredded
4 oz Monterey Jack Cheese, shredded
6 Bacon slices, cooked and crumbled
2 Eggs, beaten
1/4 tsp. Salt
1/4 tsp. Chili Powder
1/4 tsp. Garlic Powder
1 lb Fresh Jalapenos, seeded, halved lengthwise
(roasted are best)
1/2 Cup Dry Bread Crumbs
In a mixing bowl, combine cheeses, crumbled bacon and seasonings;
mix well. In a small bowl, beat the 2 eggs. Spoon about 2
tablespoons into each Jalapeno pepper half. Dip each pepper half
in egg and roll in bread crumbs. Place in a greased baking pan.
Bake, uncovered, 350F for 15 minutes for a hot popper or 20-25
minutes for a more mild flavor.
Submit your Fun Finger food recipe to rvrabel2002 at gmail.com