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Volume III
May 6, 2011

Weekly Home / Cook'n & Eat'n

Easter Eggs

By Patty Liston

If you are like most families this week, you are staring at a refrigerator full of hard-boiled eggs. Your family is probably rebelling at the very thought of finding one more egg tucked into a lunch bag, or placed on the table for dinner. Never fear! Below are some simple recipes to get you through the post Easter, hard-boiled-egg family trauma. Enjoy!

Slept in late? Out the door in a hurry? This is a quick breakfast to eat as you walk out the door, or arrive at the office. Add as piece of whole-wheat toast, and you are set.

Ham and Egg

16 – 1/2 eggs

Slept in late? Out the door in a hurry? This is a quick breakfast to eat as you walk out the door, or arrive at the office. Add as piece of whole-wheat toast, and you are set.

  1. Slice 8 eggs lengthwise.
  2. Transfer yolks to medium bowl; arrange whites on platter.
  3. Mash yolks until smooth stir in the following: 1/4 c. light mayonnaise; 1 oz. finely chopped ham; 2 Tbsp. capers, drained, finely chopped; 2 Tbsp. fresh parsley, finely chopped; 1 Tbsp. water; and 1/4 tsp. pepper
  4. Miss together well
  5. Spoon into egg whites

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Curried Egg Salad

Makes 2 1/2 cups

This is a change from the usual egg salad sandwich or salad. I know that not everyone likes curry, but for those who do, this is a crowd pleaser. Store in your refrigerator up to 4 days and then discard.


  1. In med. bowl, combine 6 eggs, chopped; 1/4 c. light mayonnaise; 4 oz. English (seedless) cucumber, finely chopped; 1 Tbsp. apricot preserves; 1/2 tsp. curry powder; 1/4 tsp. salt; and 1/4 tsp. pepper, stirring until well mixed.

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German-Style Potato Salad

Makes 8 cups

My mother was a master at making German potato salad. The only difference was she added 2 tablespoons of vinegar to this recipe. If you would like to give that a try, just add it as you mix in the last ingredients. Remember that this is one salad that is served WARM!


  1. In 5-quart saucepot, heat 2 lbs. red potatoes, cut into 1-in. chunks; 1 tsp. salt; and enough water to cover to boiling on high.
  2. When water is boiling, reduce heat to medium and simmer 9 minutes or until potatoes are tender. Drain and transfer to a large. Bowl
  3. In 12-in. nonstick skillet, cook 4 slices bacon, chopped, on medium for 7 to 10 minutes or until crisp, Add contents of skillet to potatoes
  4. Gently stir in 3 eggs, finely chopped; 1/4 c. hot dog relish; 5 oz. radishes, halved and very thinly sliced; 1/2 tsp. salt; and 1/4 tsp. pepper
  5. Serve warm

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Spicy Pickled Eggs

Makes 6 Eggs

Truth be told, I have never pickled anything in my life. However, my daughter and I are going to give this a try. The jalapeno chili should give this pickling an extra “kick” that will be interesting!


  1. In 1-quart saucepan, combine 1 1/2 c. water; 1/2 c. apple cider vinegar; 1 jalapeño chile, quartered lengthwise; 2 tsp. salt; 1 tsp. pickling spices; and 1 tsp. sugar.
  2. Heat all ingredients on high to boiling
  3. When water is boiling, reduce heat and simmer for 3 minutes.
  4. Turn off heat and cool slightly
  5. To 3/4-quart jar, add 6 whole peeled eggs and pickling liquid
  6. If eggs are not submerged, add enough water to cover
  7. Refrigerate overnight or up to 1 week

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