#3085 - Deviled Eggs and Ham

(by Shirley McNevich)

8 hard boiled eggs
3 TBSP minced onions (optional)
3 TBSP minced celery
1/2 cup small cubed cooked ham pieces
4 TBSP minced pickles OR pickle relish
2-4 heaping TBSP mayo
1/4 tsp. dill
1-2 tsp. French's yellow mustard (optional)
white sugar if necessary
salt
pepper
finely shredded cheddar cheese (ROOM TEMPERATURE)

Hard boil 8 eggs, then cool and peel eggs. Slice each egg in half lengthwise. Use a fork and remove yolks and place the yolks in a small bowl. Add minced onions, minced celery, cubed ham, pickles/relish, dill, mustard and 2 TBSP mayo to the yolks--stir well. If mixture is too dry, add more mayo and stir again. Taste--if too sour add a little white sugar and stir again. Add salt and pepper if necessary--stir well. Use one heaping tsp. of yolk mixture to fill each egg white half. Place completed deviled eggs on a jelly roll pan (pan with a lip) and sprinkle shredded cheddar cheese over the top of each deviled egg. Turn oven to broil and place deviled eggs under the broiler just until cheese melts. Serve immediately.

#1555 - Amish Macaroni Salad

(by Shirley McNevich)

2 cups elbow macaroni (once measured, cook according to box directions until tender)
3 hard boiled eggs
1 onion (chopped)--OPTIONAL
3 ribs of celery (including the inner yellow leaves)
1/2 of a red bell pepper
2 TBSP pickle relish
2 cups Miracle Whip
3 TBSP French's yellow mustard
3/4 cup white sugar (add more if too sour)
2 1/4 tsp. white vinegar or cider vinegar
1/4 tsp. salt
3/4 tsp. celery seed

Cook macaroni until tender using box directions (make sure macaroni is very tender)--drain. On a cutting board, peel and chop hard boiled eggs. Chop onion, celery, and red bell pepper. In a large bowl add chopped eggs, chopped onions, chopped celery, chopped red bell pepper, pickle relish, Miracle Whip, mustard, white sugar, vinegar, salt and celery seed--stir until mixed. Add cooked macaroni--stir until mixed and well coated. Taste--if too sour for your taste, add a little more white sugar and stir again. Refrigerate until cold in a glass container.

#1550 - Garbanzo Dip

(by Shirley McNevich)

2 - 15oz. cans garbanzo beans (drained--save some of the juice)
2 cups cottage cheese
1/4 cup pickle relish
1/2lb. bacon (fried, drained and crumbled)
1/4 cup finely chopped onions
2 TBSP French's yellow mustard
2 TBSP Heinz ketchup

In a blender add drained garbanzo beans, cottage cheese, pickle relish, crumbled bacon, chopped onions, mustard and ketchup--blend on high until smooth. If the mixture is too thick add a little bit of the garbanzo bean juice and blend again. Refrigerate until cold. Serve with tortilla chips or corn chips.

#1216 - Macaroni & Cheese Salad

(by Shirley McNevich)

1 cup dry macaroni or any pasta shape (cooked, drained and cooled according to box directions)
1 - 12oz. can chopped ham OR 12oz. cooked ham (cut into bite sized pieces)
1 cup cubed sharp cheddar cheese
1/2 cup chopped celery
1/3 cup chopped green bell pepper
1/4 cup chopped green onion
2 TBSP chopped pimentos (drain before chopping)
1/4 cup drained pickle relish
1/2 cup mayo OR Miracle Whip
1 TBSP French's yellow mustard
1/4 tsp. salt
1 TBSP white sugar

In a large bowl add drained macaroni, chopped ham, sharp cheese cubes, celery, chopped green pepper, chopped green onion, chopped pimentos, and drained relish--toss until mixed. In a separate bowl add mayo, mustard, salt and white sugar--stir. Pour mayo mixture on top of macaroni mixture--stir lightly to coat. Taste--if too sour add a little more white sugar. If too sweet, add a little more yellow mustard. If too dry, add a little more mayo. Refrigerate until cold.