Deviled egg salad
- Boil 8 eggs for 10 minutes on medium heat.
- Peel the eggs and put them in a bowl, mash them into a paste.
- Add ⅓ cup mayo, ¼ cup mustard, 2 tbsp pickle juice, 1 tbsp horseradish, ¼ cup chili powder, Then caeyan powder, paprika, chives, parsley, italian seasoning to your liking and a pinch of cinnamon.
- Mix together with a hand mixer.
- Chill and enjoy.
Broken glass Jell-o salad
- Make cherry,orange,lemon,lime,blue raspberry,grape and watermelon jello as each box directs.
- When the jello mixes are set cut them up into bite sized pieces.
- On the stove bring pineapple juice to a boil and add unflavored gelatin.
- Whisk whipped topping into the pineapple mixture and then put it in a large serving bowl.
- Add in the jello cubes into the mixture carefully.
- Put into a bundt pan jello mold.
- Chill for 2 hours at least and enjoy.
Pico de gallo
- 6 plum tomatoes, chopped
- 1 small onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 to 2 jalapeno pepper, seeded and finely chopped
- 3 tablespoons lime juice (about 1 lime)
- 1 tablespoon cilantro stems, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Combine all ingredients in a large serving bowl and serve with chips or with tacos.
Violet Lemonade
- Pick violets from the yard and wash them thoroughly
- Place them in a glass mason jar
- Boil enough water to cover the violets
- Let steep and strain the tea so your petals are separate
- Make lemonade
- Mix the two together and serve over ice.
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