Recipes Included On This Page Old-Fashioned Deviled Eggs Onion Sauerkraut Relish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old-Fashioned Deviled Eggs Recipe By :Minutemeals.com Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large eggs -- hard-boiled, peeled and halved 1/3 cup spicy brown mustard 1/4 cup mayonnaise 2 teaspoons white wine vinegar 1/4 teaspoon hot sauce 4 teaspoons capers packed in brine -- drained 1/4 cup minced parsley Salt and cayenne pepper 3 tablespoons water -- (3 to 4) Paprika for garnish An old favorite. Hard-boil the eggs 1 day in advance, then stuff them the morning of the party. Increase the hot sauce and cayenne if you prefer more devilish eggs. Remove yolks from hard-boiled eggs and reserve whites. In bowl, mash yolks with fork (or sieve yolks into bowl). Add remaining ingredients, except water and paprika. Stir well to combine, adding just enough water to reach desired consistency. Mound filling in whites and sprinkle with paprika. Arrange eggs on serving platter. Makes 24 halves Minutemeals.com Contributed to the FareShare Gazette by Nancy; 13 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 8g Fat (75.0% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 189mg Cholesterol; 85mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Onion Sauerkraut Relish Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1/2 cup sugar 2 cups coarsely chopped onions 16 ounces Bavarian sauerkraut -- well drained 1/4 teaspoon salt 1/2 cup cider vinegar Heat oil in large skillet over medium heat. Add sugar; cook, stirring constantly, until mixture turns a light caramel color, about 10 minutes; some sugar may harden. Add onions, sauerkraut and salt; cook over medium heat for 15 minutes, stirring frequently. Add vinegar and simmer 30 minutes. Use immediately or cover and refrigerate up to 3 weeks. Warm up before using. * Try this with shredded red cabbage for sweet and sour cabbage. * This relish is good served hot over Polish, smoked or Bratwurst sausages. Contributed to the FareShare Gazette by Patty; 13 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 7g Fat (53.2% calories from fat); 0g Protein; 13g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 1 1/2 Fat; 1 Other Carbohydrates.

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