On Sat 26 Feb 2005 10:50:22p, Maverick wrote in rec.food.cooking:

> "Damsel in dis Dress" > wrote in message
> ...
>> Crash and I have, in our possession, a whole ham. Well, it was on
>> sale!
>>
>> Easter dinner, like most of our holiday dinners, will be quite
>> informal, and we won't have any frou-frou food, but we'll walk away
>> happy (in sweat pants that stretch along with our stomachs. <G>
>>
>> Here's our tacky little menu:
>>
>> Ham
>>
>> Betty Crocker's Au Gratin Potatoes (I just plain don't care for the
>> real deal, but I love Betty's).
>>
>> Crash would be happy if it stopped right there. But, I'll probably put
>> together some green beans, too (recipe follows).
>>
>> The closest we might come to dessert would be Watergate Salad (I'll
>> post that recipe, too).
>
> I wish I could do a ham for Easter but ham is a migraine-trigger for my
> wife-the-beef-eating-carnivore.
>
> I'll probably get one of those shrimp cocktail rings from the
> stupidmarket (safeway) for an appetizer. I know, you purists would tell
> me to make my own. Been there, done that! Ain't doing that again if I
> can help it! We'll also have a veggie tray but I'll make that myself.
>
> I'll most likely grill some NY Strip steaks, with a foil packet of
> sliced zucchini (with S&P, butter, parsley, teensy bit of minced garlic)
> and another foil packet of diced potatoes (including butter, chopped up
> caramelized onions (haven't tried that before), and S&P) or baked
> potatoes.
>
> For the steaks, I'll have S&P and granulated garlic powder (the only
> time I don't use fresh garlic).
>
> We'll be too stuffed for dessert so I won't even bother with it.
>
> I think I'll make devilled(sp) eggs this year. Anyone have a good
> recipe for devilled(sp) eggs? I've never made them.
>
> Bret

Lot's of ways to make deviled eggs, but this is my very favorite. My
grandmother and mom both made them this way, and I make them this way.


* Exported from MasterCook *

Grandmother's Deviled Eggs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Large or extra-large eggs
4 ea Saltine cracker squares,
Finely crushed
1 tb Onion, finely minced
2 tb Celery, finely diced
1 tb Sweet pickle, finely diced
2 tb Bacon, finely crumbled
(optional)
1/2 ts Yellow mustard
1/3 c Mayonnaise
Salt and pepper to taste
Stuffed olives, sliced
Paprika

Put eggs in one layer in medium saucepan. Cover with cold water and
slowly bring to boil. Cover and remove from heat. Let stand 15
minutes.

Drain hot water from eggs and cover with cold water to cool. Peel eggs,
slice in half lengthwise and separate yolks and whites, placing yolks in
medium mixing bowl. Reserve egg whites on plate.

Mash egg yolks with fork until well broken up. Add crushed crackers,
onion, celery, pickle, and bacon (if using) to egg yolks, tossing
together until well mixed. Stir in mayonnaise and mustard until well
mixed. If egg yolk mixture is too dry, add additional mayonnaise or a
small amount of cream. Season to taste with salt and pepper.

Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
into top of egg, and sprinkle lightly with paprika. Serve immediately
or refrigerate. If refrigerating, remove from refrigerator 1/2 hour
before serving to improve flavor.

- - - - - - - - - - - - - - - - - - -
--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974