Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Dash of black pepper

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
8. Spoon yolk mixture into egg whites. Garnish, if desired.

Kathy's comments

I changed my method of boiling eggs after finding that many eggs do not peel well.  This new method above worked very well.  I didn't lose a single egg white!  Peeling eggs can be difficult especially with all the farmer's market fresh eggs and free range eggs now available.  I have found that regular eggs from grocery store and a little bit older ones peel better.  Also when cracking eggs to peel I found that fewer cracks were easier to peel instead of alot of fine cracks.  The shell came off in bigger pieces as opposed to tiny pieces.  Hope this helps!

By KathyMillerTime

Ingredients

• 1/2 pound medium shrimp, cooked and coarsely chopped. I buy the freshest shrimp available and choose size accordingly.
• 1 cup fresh salsa, slightly drained available in the produce section of grocery store
• 2-3 tablespoons ketchup
• 1-2 tablespoon freshly squeezed lime juice
• 1 avocado, peeled and coarsely chopped
• 2 green onions or 1/4 cup of sweet Vidalia onion, chopped
• 1 small tomato, chopped and drained
• 2 tablespoons fresh chopped cilantro
• 1 jalapeno pepper, seeded and finely diced (optional)

Instructions

1. Mix all ingredients.
2. Serve with tortilla chips.

By KathyMillerTime
Adapted from What's For Dinner by Maryana Vollstedt

Ingredients

• 1/2 cup butter
• 24 small party buns (or 12 Hawaiian rolls)
• 1 small sweet onion, chopped
• 2 tablespoons poppy seeds
• 1 teaspoon dry mustard
• 1 pound sliced ham
• 8 ounces Swiss cheese, sliced

Instructions

1. Spread the butter on cut sides of bun, reserving 1 tablespoon butter.
2. Saute the onion in the reserved butter until clear.
3. Add the poppy seeds and dry mustard.  Mix well.  Remove from heat.
4. Layer the ham, cheese and a dollop of the onion mixture on half of each roll.
5. Replace roll tops. Wrap in foil.  Bake at 350 degrees for 20 minutes.

Kathy's Comments:  These sliders are perfect for tailgating.  I transport in foil in a Pyrex Portable carrier kept warm with a hot pack.

By KathyMillerTime

Ingredients

• 1 block cream cheese
• 1 block sharp cheddar
• ½ cup olive oil
• ½ cup white wine vinegar (can use red wine vinegar)
• 1 2oz jar pimentos, drained
• 3T chopped fresh parsley
• 3T minced green onion
• 3 garlic cloves, minced
• 1t sugar
• ¾ t dried basil
• ½ t salt
• ½ t pepper
• Triscuits for serving

Instructions

1. Cut cheeses in half lengthwise, then cut into ¼” slices.
2. The cream cheese cuts best if placed in the freezer to harden a little.
3. Line cheeses up, alternating colors into serving dish.
4. Combine marinade and pour over cheese.
5. Refrigerate until ready to serve. It will have hardened up a little, but will liquify again fairly quickly.
6. Serve with Triscuits.

Notes

A great Tennessee game day appetizer. From Ann Bodie via Joy McCabe

By Ann Bodie via Joy McCabe
Via KathyMillerTime