Easter '05- Deviled Eggs & Breakfast Hash

Easter stuff~ trying to get some recipes together for tomorrow. M gets to leave the hosp for ONE day. We thought it would be the whole weekend, but oh well. I might let everyone come over for dinner or something.

I'm also looking for things to make for the nurses at the rehap unit.

Classic Deviled Eggs
Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!

Items Needed: (for 12 Deviled Eggs)


# 6 hard boiled Eggs (large)
# 3 tablespoons mayonnaise or salad dressing
# 1 tablespoon sugar
# 1 teaspoon mustard (honey mustard is great!)
# 1 teaspoon vinegar
# salt & pepper to taste
# paprika (optional)

To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.

Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs so yolks stay bright yellow.

Remove shells from eggs, and halve lengthwise with a knife.

Carefully remove the yolks, and place in a medium bowl.

Mash yolks with a fork, and add remaining ingredients.

Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).

from [URL=http://www.goodegg.com/recipe/deviledegg.html]goodegg.com[/URL]


Breakfast Hash
2 lbs small white potatoes (unpeeled and 1-in diced)
2Tbs olive oil
1 med yellow onion, chopped
3 cloves garlic, minced
2 bell peppers 1 1/2 Tbs finely chopped fresh rosemary
8 small soy sausages, thinly sliced
4 oz fresh baby spinach, chopped
chitpole powder

1. Boil potatoes and simmer 10-12 minutes. Drain and cool.

2. In very large skillet, heat oil over med-high heat. Add onion and cook, stirring often, until begining to soften, 5min. Add potatoes, and cook, stirring occasionally until crispy and brown about 10 min. Stir in spinach-cook until spinach wilts.

3. Break eggs over has and cook until eggs are set. Quickly flip eggs over to briefly cook on other side- 1 min- add salt and pepper and chitpole to taste

from Vegetarian Times.

I wish I had all of my cookbooks with me.