Picnic Eggs

4 hard-cooked eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
dash of cayenne pepper
1 teaspoon vinegar
1 tablespoon melted butter

Cut eggs into halves. Remove yolks and mash. Season yolks with salt, mustard, cayenne, vinegar and butter.

Refill whites with mixture and press halves together and wrap each egg in a square of waxed paper; twist ends to keep the halves in place.

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Pear Cranberry Chutney

7 firm ripe pears
1 large onion, chopped
1/4 cup of packed brown sugar
1/4 cup of cider vinegar
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
3/4 cup of dried cranberries

Peel, core and chop 3 of the pears. Halve the remaining 4 pears and core, leaving a 1/2 inch shell.

In a saucepan over medium heat, bring the chopped pears, next six ingredients and 1/4 cup of water to a boil, stirring. Reduce to medium low, simmer, uncovered, for 30 minutes. Add cranberries, cook for 30 minutes, stirring until very thick.

Cool and spoon into pear cups.

Makes 8 servings

Cooking with Brown Sugar: 51 Recipes

Crockpot Sausage and Egg Casserole

1 dozen beaten eggs
14 slices of bread
2 1/4 cups milk (lowfat or skim is ok)
2 1/2 cups grated cheddar or Monterey Jack cheese
1 lb. sausage, cooked and drained
1/2 teaspoon salt
1 teaspoon pepper (more or less to taste)
2 teaspoons mustard, optional

Grease the sides of the crock with butter.

If desired, spread mustard on one side of the bread and cut bread into large squares. Make layers in the Crockpot of bread, followed by sausage, followed by cheese, ending with a cheese layer.

Beat eggs, milk, salt and pepper together. Pour over crockpot mixture, cover and turn on low. Cook for 8-12 hours.

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Summer Blueberry Buckle

2 cups and 1-2 tablespoons of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside.

Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.

Gabkey 8 inch circular Springform interlocking and leak-proof seal carbon Cake Pan

Pea and Summer Squash Soup

4 cups vegetable stock
4 summer squash, chopped
1 cup frozen peas, thawed
1 clove garlic, minced
1/2 teaspoon thyme
3/4 cup lowfat yogurt
1 cup seasoned croûtons

Combine all ingredients, except yogurt and croûtons, in a heavy saucepan over high heat. Season with salt and white pepper to taste. Bring to a boil. Reduce heat to low. Cover saucepan and simmer 30 minutes or until vegetables are soft.

Working in batches if necessary, transfer soup to a food processor or blender and purée.

Transfer to serving bowls and let cool.

Serve at room temp or chilled with a dollop of yogurt and sprinkled with croûtons.

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Mild Garden Salsa

24 pounds tomatoes
1 (12 ounce) can tomato paste
1/2 bunch cilantro
16 jalapeno chile peppers
2 medium heads garlic
6 large green bell peppers, chopped
6 large onions, chopped
9 tablespoons salt
1 cup distilled white vinegar
1/4 cup Splenda® Brown Sugar Blend
3/4 cup cornstarch
1/2 cup water

Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes

In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.

In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.

Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and Splenda® Brown Sugar Blend.

In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft — about 30 minutes.

Allow the mixture to cool, and place it in sterile containers.

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Dill Sauce for Fish

2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1 cup whole milk
1/3 cup finely chopped dill pickle
1 tablespoon chopped pimento

In a small saucepan over medium low heat, melt butter; add flour and salt. Stir to blend well. Gradually add milk. Stir constantly until thickened. Stir in paprika, diced dill pickle and pimento.

Serve over fish, salmon patties or salmon loaf.

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