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Thursday, May 7, 2009

EGG SALAD WITH HORSERADISH

INGREDIENTS:
3 large shredded hard boiled eggs,
1/3 cup chopped pickle,
1/3 cup chopped onion,
2 tablespoons mayonnaise,
1 teaspoon Dijon mustard,
1 teaspoon horseradish,
one teaspoon fresh chopped parsley,
salt and pepper to taste;


DIRECTIONS:
In a mixing bowl combine all the ingredients until well blended. Refrigerate. Serve on toast, fresh bread or crackers. Garnish with fresh parsley, peppers, olives, radishes, cucumber...

Eggs are good for you!

ENJOY!

VANILLA FRENCH PUFFS

INGREDIENTS:
1.1/2 cups flour,
1/2 cup powder sugar,
1 teaspoon baking powder,
1/2 teaspoon salt,
1 teaspoon vanilla extract,
1/2 cup milk,
1/2 cup water,
1/4 cup veg. oil,
1.1/2 teaspoon grated lemon peel,
3 eggs,
oil for frying,
1/3 extra powder sugar for dusting;

DIRECTIONS:
Mix flour,1/2 cup sugar,baking powder and salt in a small mixing bowl; set aside. Combine milk, water, 1/4 cup oil, vanilla and lemon peel in medium sauce pan. Heat to rolling boil over medium high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat; cool slightly ; add eggs one at a time, beating after each addition.

Heat 2 to 3 inches oil in deep fryer to 350 F. Drop dough by tablespoonfuls into hot oil. Fry 3 or 4 puffs at a time, 4 to 6 minutes or until golden brown, turning over several times. Remove on paper towels. Sprinkle puffs with powder sugar and .........


ENJOY!

Have a nice day!

CHICKEN POTATO AND ZUCCHINI STEW


BREAKFAST - SCRAMBLED EGGS WITH ROAST BEEF AND GREEN ONION, TOPPED WITH AMERICAN CHEESE AND TOMATOS