Tag Archives: mustard

Green Eggs and Ham (Deviled Eggs)

Dr. Seuss was the go-to author when the daughters were young, and I am always thinking about rhymes that appeared in his books. So when I was starting to work on St. Patrick’s day, I kept getting into my head “Green Eggs and Ham” I decided I had to do something about it. This is easy, and it can carry over to when you are not doing a St Patrick’s day event. The eggs are basically a bland deviled egg, and the green is food color. I used lunch meat ham under the eggs, cut to a nice size for little fingers to pick up.

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Deviled Eggs

Ingredients

  • Eggs- 6-8 is a nice number, but make what you want
  • Mayonaise- use 1 Tablespoon for every 2 eggs
  • Mustard- use 1 teaspoon for every 2 eggs
  • White Wine Vinegar – use 1/4 teaspoon for every 2 eggs

Because this recipe is particulary bland, you can add other ingredients to suit the taste, such as hot sauce, crumbled bacon, chopped jalapenos, etc.

Directions

  1. Place the eggs in a single layer in the bottom of a sauce pan; fill the pan with cold water to a depth of 1 inch over the top of the eggs. Place the pan on the stove and bring to a boil.
  2. When the water boils, remove the pan from the heat and cover the pan with a lid. Let the pan sit undisturbed for 13 minutes.
  3. Cool the eggs as quickly as possible. Dump the hot water and replace it with cold water. Place a large number of ice cubes in the pan.
  4. As soon as the eggs are cool enough to handle, crack the shells to allow the cold water to get into the shells.
  5. Let the eggs sit in the cool water for at least 15 minutes; longer is better, even refrigerated over night.
  6. Peel the eggs. Cut them lengthwise and remove the yolk to a separate bowl. If you are coloring the egg whites, place them in a bowl of food color and water for a couple minutes, then place them on paper toweling to drain.
  7. Smash the yolks, and add all the other ingredients to the bowl. Mix thoroughly. Push the resulting mixture through a sieve to remove lumps and make it smooth.
  8. Place the yolk mixture in a piping bag, or a plastic storage bag, and cut the corner off to pipe the yolk mixture into the egg whites. Sprinkle carefully with paprika for color.
  9. Serve immediately, or chill until serving time


NOTE: November 5, 2015 After making the Spider Eggs, I decided to test a couple differences in making the Deviled Eggs. First, I tried letting the cooled eggs rest for different lengths of time- 15 minutes and 2 hours and overnite in the refrigerator. I did not leave them in water in the refrigerator. Waiting the 2 hours definitely made peeling easier. The refrigerated eggs had lost much of the air pocket at the big end, and were harder to get started; that is why I mention the lack of water in the refrigerator. They did come out perfectly once I got peeling started.

The second test was to make the filling in the food processor rather than in a mixing bowl. I must say it worked very well; I did NOT feel I needed to sieve the mixture to eliminate the lumpiness I have previously had. I just put everything in the food processor and pulsed it a few times.

Pork Chops – Breaded

While normally we think of breaded meat as being fried, and the breading absorbing fat from the frying operation, these pork chops are different. We bake the pork chops with a minimum of fat- it could even be a non-stick spray.

While Pork Chops Evelyn used catsup and lemon, giving them a slight sweet-and-sour flavor, these pork chops are seasoned with your favorite mustard.

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Breaded Pork Chops

(Mother) Catharine P. Crary

  • pork chops
  • your favorite mustard
  • evaporated milk (small can will do for 4-6 chops )
  • fine bread crumbs

Spread mustard on one side of each chop. Dip both sides into milk. Dip both sides into bread crumbs.
Place chops on an oiled baking sheet, mustard side up. Bake 400 degrees for about 45 minutes.

I think you can agree that this recipe is very simple, and doesn’t take much work. And you can have the chops ready on the table in less than 60 minutes from when you start.

Frankfurter Bake

The taste of brown sugar, mustard and cheese coming together is enjoyable. I think this simple pasta entrée is quite tasty and so simple to make. I found the hardest part was getting the water to boil for the pasta. Once I cooked the pasta, the rest came together quickly and easily.

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Frankfurter Bake

  • 8 oz medium egg noodles
  • 1 1/4 cups grated Parmesan cheese
  • 1 cup milk
  • 1/4 cup butter
  • 2 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 16 oz. package weiners, sliced into rounds
  • 1/4 cup packed brown sugar
  • 1/4 cup mayonnaise
  • 2 Tablespoons prepared mustard

Preheat oven to 375 degrees F. In large kettle, cook noodles as label directs. Drain and return to kettle. Stir in Parmesan cheese, milk, butter, flour and salt. Mix well and then pour into greased 9″ x 13″ baking dish.

In a bowl, combine weiners, brown sugar, mayo and mustard. Spoon evenly over the noodle mixture.

Bake 30 minutes or until hot and bubbly. (If made ahead and refrigerated, bake 45 minutes)

My comments on the ingredients and method are very few. First, I think the butter should be cut into small pieces so it melts easier when it hits the hot noodles. In fact, I would change the order of adding ingredients to the hot noodles to make the milk – which is cold- the last ingredient after the butter has melted.

To grease the baking dish, I used a heavy coating of the cooking spray, and not a hard fat like shortening or butter.

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Because the recipe is so simple, there is not much to discuss about making it. I think there are only a couple places where you could change things up and make your own version of Frankfurter Bake. One would be the cheese; rather than just the same old Parmesan that comes in the plastic bottle, you might try a fresher cheese to strengthen the flavor- maybe something like an Asiago cheese. The other place I see an option is with the mustard; I have several kinds in the refrigerator, and chose to use the “zesty brown” variety; maybe the “hot and sweet” mustard would give the dish more zing. Or maybe even the Grey Poupon would be interesting.