By: Nancy Schechtman
“Wicked chickens lay devilled eggs.” - Author unknown
I like to try new and different combinations depending on my tastes that day, what's in the pantry or on the menu. This is an excellent way for you to venture out and explore with your own favorites. The recipe that follows is a staple in our home.
For one dozen large eggs, here are the ingredients:
- ½ cup shredded sharp cheddar
- ¼ cup mayonnaise
- ¼ cup salsa
- 4 tablespoons chopped scallions
- 4 tablespoons sour cream
- ¾ cup chopped red onion, salt and pepper
- Tabasco sauce (optional)
Hard boil using your own method. Cool, peel, slice in half lengthwise. Spoon out yolks into a bowl; mash them with a fork. Add remaining ingredients, stir until mixed. Spoon back into egg; sprinkle with paprika. May be refrigerated for 2 days.
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NANCY SCHECHTMAN - Recipes
Nancy loves the kitchen and always has. It is the center of her home and her life. It is filled with the warmth of the oven and laughter. It was the first place she went on coming home from school and where she spent so very many happy times with my children. Nancy's creative spirit flows from the kitchen into the rest of her life. Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here.
Cantaloupe is one of the most nutritious and low-calorie fruits available. When you tire of serving it plain or in salads, here is a different way to use it.
To celebrate my amazing children & Grands on National Kids Day I have found a delicious, quick & easy, kid-friendly recipe to try this summer! Guaranteed to impress any hungry Grands!
- Pizza base (one third of our homemade pizza base will make 24 mini pizza bites)
- Passata or tomato puree
- Cheese (we used grated mozzarella)
- Topping of your choice (mushrooms and pepperoni)
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Three years ago my family vacationed in Seville, Spain and I discovered that I could have my salad as a soup. I had never tasted anything so fresh & delicious! It’s called Gazpacho Soup. Gazpacho soup is from the southern region of Spain called Andalusia. It’s made of ripe tomatoes, bell peppers, cucumbers, garlic, and blended with olive oil, vinegar and served cold. The original soup was blended with stale bread which takes additional time to prepare. I like recipes that are quick, easy, and delicious, therefore the recipe below does not include bread.
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By: Arlene Bronstein
This is a favorite recipe when I need a quick and easy dinner. The chicken is flavorful and the sauce is yummy. Add a green veggie on the side and you have a complete meal! Enjoy!
By: Linda Edson
This recipe is my prized possession. As a teacher, time management is a driving factor when choosing recipes to use in class. I am fortunate to work in a school with block scheduling, which means 90 minute class periods.