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5 cups broccoli slaw
1/2 c slivered almonds
1 1/2 cups craisins
1/2 cup celery, diced
1/2 cup green pepper, chopped
Dressing
3/4 cup light mayonnaise
1 1/2 tbl sweet pickle relish
1 1/2 tbl honey mustard
1 1/2 tbl honey
Salt and Pepper to taste
Combine slaw, almonds, craisins, celery and green pepper, mix well.
For dressing combine remaining ingredients and pour over slaw immediately prior to serving. Stir thoroughly.
Refrigerate leftovers immediately
8 small hard boiled eggs
1/4 cup mayonnaise
2 tsp heavy cream
2 tsp cider vinegar
2 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/8 tsp pepper
Paprika
~Cut eggs in half lengthwise, remove yolks carefully
~Rinse whites under cold water, place upside down on paper towel to drain
~Process (or smash with fork) egg yolks until smooth
~Add mayonnaise, heavy cream, vinegar, mustard, sugar, salt and pepper and blend until smooth and fluffy
~Turn egg whites right side up and fill each with a spoonful of yolk mixture
~Sprinkle filled eggs lightly with paprika
~Chill for at least 2 hours before serving
6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese
1/2 cup parsley, finely chopped
10 mushrooms, thinly sliced
1/2 cup milk
1/2 cup butter, melted
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
~Lightly grease crock pot pan
~Alternate layers of potatoes, onion, cheese, parsley and mushrooms in pan
~In small bowl combine remaining ingredients; pour over potato layer
~Cover and cook on low for 7 – 9 hours or on high for 3 – 4 hours
5 cups broccoli slaw
1/2 c slivered almonds
1 1/2 cups craisins
1/2 cup celery, diced
1/2 cup green pepper, chopped
Dressing
3/4 cup light mayonnaise
1 1/2 tbl sweet pickle relish
1 1/2 tbl honey mustard
1 1/2 tbl honey
Salt and Pepper to taste
Combine slaw, almonds, craisins, celery and green pepper, mix well.
For dressing combine remaining ingredients and pour over slaw immediately prior to serving. Stir thoroughly.
Refrigerate leftovers immediately
