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(With many of this month’s recipes, remember to keep items that contain dairy products chilled until consumed.)

 

Deviled Eggs

6 hard boiled eggs

1/4 cup Miracle Whip® salad dressing (low fat works just as well)

1 T prepared horseradish

1/2 tsp. dry mustard

Paprika

Peel and cut eggs in half, lengthwise. Remove yolk and set remaining cooked egg white halves aside. Mash the yolks in a small mixing bowl and then mix very well with the remainder of the ingredients, excluding the paprika. Fill each egg white half with the yolk mixture. Sprinkle with paprika, if desired.

 

Simple Baked Beans

1/2 cup tomato ketchup

1/4 cup brown sugar, packed

1/4 cup molasses

1/2 cup chopped onion

1/2 tsp. hot sauce

2 large cans Bush’s Baked Beans®

Mix all ingredients together in large casserole or pyrex bowl. Heat in 300˚ oven for 30 minutes, until heated thoroughly.

 

Aunt Rolly’s Potato Salad

3 lbs. boiled red skin potatoes, quartered

4 hard boiled eggs

1 large cucumber, peeled, seeded and diced in large pieces

2 bunches green onions, sliced

1/2 green pepper, chopped into medium pieces

5 or 6 radishes, sliced

3/4 cup Miracle Whip® salad dressing

1 tsp. dry mustard

Salt and pepper, to taste

Mix all the vegetables in a large salad bowl with the salad dressing and dry ingredients. Refrigerate for 2 hours. Keep cold.

 

San Fernando Fruit

After attending Sunday morning Mass at the Cathedral of San Fernando in the Diocese of San Antonio, this unusual, yet delightful, creation was being sold by members of their parish council outside on the street.

1/2 lb. cubed fresh watermelon

1/2 lb. cubed fresh pineapple

1/2 lb. cubed fresh cantaloupe

1/2 lb. cubed fresh honeydew melon

1/2 lb. sliced bananas

1/2 lb. sliced strawberries

1 sliced kiwi fruit

2 tsp. cayenne pepper

Mix fruit ingredients into a large bowl. Drizzle top with cayenne pepper, mixing carefully until pepper is well mixed into fruit. Serve immediately, or chill as desired.