Smoked Salmon Stuffed Eggs

Posted On September 27, 2008

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Oregonian 6-10-08 Food section
Prep: 35 minutes, Chill: 2 hours

1 small potato, peeled and cut into 1/2-inch pieces

6 hard-cooked eggs

2 tablespoons mayonnaise or salad dressing

1 tablespoon lemon juice

1/4 cup finely chopped smoked salmon (about 1-1/2 ounces)

3 tablespoons thinly sliced green onion

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1. In a small saucepan, cover potato with water. Bring to boiling; reduce heat. Simmer for 10 to 12 minutes or until potato is very tender; drain. Set aside. Halve eggs and remove yolks. Set whites aside.

2. In a medium bowl, combine the cooked potato, egg yolks, mayonnaise, and lemon juice. Mash with a fork until well mixed. Stir in salmon, green onion, salt, and white pepper.

3. Spoon potato mixture into the egg white halves, mounding slightly. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.

Servings Per Recipe – 12 appetizer servings per recipe


Cheese, Onion, and Chili Pie or Quiche

Posted On September 27, 2008

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This is a great light meal to serve at lunch or dinner. A good companion is a crisp green salad with cherry tomatoes, and sliced avocado.
Buttery pastry shell ( recipe below)

2 Tbs butter or margarine

1 large onion, thinly sliced

1 cup sour cream

2 eggs

Dash of salt

1/4 cup seeded and chopped canned California green chiles

2/3 cup EACH jack and longhorn cheddar cheese

1. Prepare pastry shell. Melt butter in a small frying pan over medium heat. Add onion and cook, stirring, until limp and slightly browned ( about 8 to 10 minutes); remove from heat and cool slightly.
2. Meanwhile, mix together sour cream, eggs, and salt; stir in chiles, cooled onion mixture, jack and 1/3 cup of the cheddar cheese. Spread filling in  pastry shell and bake in a 350 degree F oven until filling is almost set ( about 25 minutes). Sprinkle with remaining 1/3 cup cheddar cheese, return to oven, and continue baking for 5 minutes or until filling is set when pan is jiggled. Let stand a few minutes to cool slightly before cutting in wedges to serve.

Buttery Pastry Shell:
In bowl, cut 5 Tbs firm butter or margarine into 3/4 cup all-purpose flour until mixture resembles fine crumbs. With a fork, lightly stir in 1 egg yolk. Work dough into a ball with your hands. Using your fingers, evenly press dough over bottom and up side of an 8 inch quiche dish or pie pan. Make dough flush with rim. Dough tears easily, but not toughen with handling; pinch tears together to rejoin

Tasty Tuna Salad Sandwich

Posted On September 27, 2008

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The yogurt added makes this tuna salad sandwich have some zing. Try it, you’ll see what I mean!
1 (6 )oz can water packed tuna
1/4 cup plain yogurt
1/4 cup mayonnaise
1 celery stalk chopped
1 Tbs onion, grated
Garlic powder(optional), salt, and pepper

In small glass bowl mix all ingredients; season to taste with garlic powder, salt and pepper. Serve immediately on wheat, rye, or any favorite bun. Try toasting bread. YUMMY!!
Makes 3 to 4 sandwiches.

Easy Slow Cooker French Dip

Posted On September 27, 2008

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4 pounds rump roast

1 (10.5 ounce) can beef broth

1 (10.5 ounce) can condensed French onion soup

1 (12 ounce) can or bottle of beer

6 french rolls

2 Tbs butter

1. Trim fat from the roast, and place in a slow cooker. Add the beef broth, onion soup and beer.     Cook on low setting for 7 hours

2. Preheat oven to 350 degrees F

3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

4. Slice the meat on the diagonal, about ½ hour before serving, and return to the juice. Place on     the rolls. Serve the sauce for dipping

Ultimate Grilled Cheese Sandwich

Posted On September 27, 2008

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BonAppetit 10-2006, Nancy Oaks
Makes two sandwiches.


4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices

(each about 7×3 ½  inches)

4 thin slices prosciutto

8 large fresh basil leaves

8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese

1/4 teaspoon dried crushed red pepper

2 tablespoons olive oil

6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)


Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

Taco Melts

Posted On September 27, 2008

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1 package (1 ounce) Old El Paso taco seasoning mix

2/3 cup water

1 ½ cup Old El Paso Thick n’ Chunky Salsa

1 pound lean (at least 80%) ground beef, cooked and drained

1 can Pillsbury Grands refrigerator biscuits

1 cup shredded Monterey Jack cheese or Mexican cheese (4 ounces)

1 cup sour cream (optional)

1. Heat oven to 375 degrees F.

2. In medium saucepan, cook taco seasoning mix, and ½ cup salsa and cooked ground beef until thickened.

3. Press each biscuit into a 6 inch round. Fill half circle with taco mixture and 1 Tbs cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.

4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Potato, Cheese, Sausage Piroshky


½ onion chopped

1 Tbs vegetable oil

1 pound sausage, drain the fat

½ tsp salt

½ tsp pepper

2 packages yeast

4-5 cups flour

2 Tbs sugar

1 tsp salt

1 egg

3 Tbs additional vegetable oil

1/4 cup warm water

1 ½ cups milk

2 cups shredded peeled potatoes

1 cup grated cheddar cheese

1. In a skillet, brown onion, set aside

2. Brown sausage, drain grease, then add onion

3. Brown potatoes until beginning to get soft, add to sausage mixture. Set aside

1. In small ceramic or glass bowl, dissolve yeast in warm water and let stand about 11 minutes

2. In a large bowl or mixer bowl, place 4 cups of flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (using dough hook or hand, adding additional flour as needed to make dough soft but not sticky.

3. Knead, either for 10 minutes by turning out onto a floured board and doing it by hand, or by using a dough hook in a mixer on slow speed for 6 to 7 minutes, or use your bread machine to make it easy.

4.Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.

5. Preheat oven to 350 degrees F.

To Make Piroshky
1. To fill Piroshky, pinch off a piece of dough about the size of an egg and roll out to 1/8 inch thick, then place 2 Tbs filling in center.

2. Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling so the dough knits together.

3. Place the Piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; remove from microwave, and let rise for 10 minutes.

4. Repeat Piroshky construction for remainder of ingredients.

5. Place risen Piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes, depending on your ovenP


Pionono (2-07)

Cecelia in the Kitchen

Cecelia in the Kitchen

Heat oven to 350 degrees.
Cookie sheet with four sides. Wax paper the size of cookie sheet. Piece of muslin cut to size of cookie sheet and dampened.

    6 eggs, separated
    6 tablespoons granulated sugar
    6 tablespoons flour

1) With electric blender beat egg whites until they are stiff white, and you can turn bowl upside down without the mixture sliding. Set aside.
2) In separate bowl mix egg yolks, sugar, and flour until mixture turns a pale yellow color, about 5 minutes. Fold egg white mixture slowly into flour mixture with spatula, until mix a uniform color. DO NOT FOLD TOO FAST
3) Spread mix on wax paper
4) Bake exactly 10 Minutes. Remove from oven, slide waxed paper with cake on it, to muslin. Roll up tightly, in jelly roll fashion. Place muslin roll in plastic grocery bag. When cool, gently peel from wax paper.

Serving Tips – Spread with softened cream cheese and deli meats, and roll up tightly. Slice in 1-3 inch slices, and serve with other finger foods.

This can also be kept in freezer for up to 2 months. Then when you have unexpected guests, you thaw and fill for light brunch.