1–2 Tbsp milk
Sift flour, salt, and baking powder into a medium bowl, stir in sugar. In a separate bowl, mix sweet potatoes and 2 Tbsp. butter, then add in dry ingredients. Mix to form a soft dough, adding milk as necessary. Place on floured surface and roll out or pat with hands to form a round that’s about ?-inch thick. Using a 2-inch cookie cutter, cut out scones, then place on greased cookie sheet. Brush tops with remaining 1 Tbsp. of melted butter. Bake at 375 degrees for 20 to 25 minutes or until light brown. Serve warm with butter and honey.
8 hard-boiled eggs, peeled
2 Tbsp minced green onion
1? Tbsp. Dijon mustard
1?3 cup mayonnaise
? tsp salt
2 cups iceberg lettuce, finely shredded
8 slices chewy bread
Chop eggs. Stir in onion, mustard, mayonnaise, and salt. Chill mixture. To prepare sandwiches, butter bread, then spread egg salad on 4 slices of the bread. Gently pile on shredded lettuce, then top with remaining bread slices. Using a sharp knife, carefully trim crusts and cut into quarters or finger sandwiches. Keep covered with plastic wrap until ready to serve. Note: this egg salad can also be served in croissants.
1 lb crab meat
1? cups white sauce
2 eggs, separated and beaten
? cup green pepper, chopped and lightly sauteed
? cup onion, chopped and lightly sauteed
? tsp Tabasco sauce
? cup shredded Cheddar or Jack cheese
Salt and pepper to taste
Add beaten egg yolks to white sauce and stir. Mix in crab meat, green pepper, onion, Tabasco sauce, and dash of salt and pepper. Gently fold in beaten egg whites, pour into baking dish, and top with shredded cheese. Bake for 20 minutes in 375-degree oven until golden brown. Yields 4 servings.
2 cups brewed black tea, chilled
1? cups frozen strawberries
1 (6-ounce) can frozen lemonade concentrate
? cup powdered sugar
1 cup ice cubes
Place brewed tea, frozen strawberries, lemonade concentrate, powdered sugar, and ice cubes in a blender. Mix until smooth and slushy. Pour into champagne flutes and serve.
1 cup milk
? cup butter
1 cup all-purpose flour
4 large eggs
In heavy saucepan, bring milk and butter to a boil. While boiling, add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and beat in eggs thoroughly, one at a time. Place heaping teaspoons of dough on a greased cookie sheet, two inches apart. Bake for 20 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking 10 to 15 minutes, until puffs are well risen and dry. When cool, gently pull off the top and add your favorite filling. Curried chicken salad is great for luncheons, chocolate ice cream is perfect for dessert!
2?3 cup melted butter
2 large eggs
1 cup brown sugar
? cup all-purpose flour
1 cup chopped pecans
Mix butter and eggs together well. In separate bowl, mix brown sugar, flour, and pecans. Add the dry mix to the butter and egg mix and beat well. Grease and flour mini muffin tins, then pour batter into tins until about two- thirds full.
Bake at 350 degrees for 20 to 25 minutes.
6 Tbsp butter
? cup sugar
Grated rind and juice from lemon
1 egg, beaten
3 cups self-rising flour
1–2 Tbsp milk
Cream butter, then add sugar and grated lemon rind. Mix well and stir in strained lemon juice and beaten egg. Sift the flour and stir in lightly, adding milk as needed to keep dough stiff. Turn dough onto floured board and divide into small pieces. Roll each piece out gently with your hands and form into an S shape. Transfer to greased baking sheet and bake at 350 degrees for 15 to 20 minutes.
8 slices bacon
? cup chopped onion
? cup chopped red pepper
6 eggs
1 cup half-and-half
? cup sour cream
Salt and pepper to taste
Saute bacon, onion, and red pepper. In separate bowl, beat eggs with half-and-half, sour cream, and salt and pepper.
Pour half of this mixture into a greased 9-inch pie plate.
Drain the bacon/onion/red pepper mixture and spread on top. Pour remaining egg mixture over top. Bake at 350 degrees for 35 minutes.
