This is mom’s deviled egg recipe. It’s always made for Thanksgiving and Christmas dinners.
- 12 hard-boiled eggs
- 4 Tbsp mustard
- 3 Tbsp mayo
- 1 Tbsp dill relish
- Tabasco (to taste)
- Paprika (to taste)
- Shell the eggs. Cut the whites in half and set the yolks aside.
- Mash the yolks and mix in the mustard, mayo, relish, and a dash of Tabasco.
- Scoop the yolk mixture into the halved egg whites.
- Sprinkle paprika on top of the eggs.
So, this past Christmas, I watched my grandmother make the gibblet gravy for the turkey. And of course, there’s no measuring of anything. Just add stuff until it looks and tastes right. Over the course of the past few years, she’s been passing off various cooking duties to other people, but this is pretty much the last recipe she does herself. Largely since everyone else is busy fixing all of the other food.
- Gibblets from the turkey
- Broth from the turkey
- Can of chicken broth
- Celery (chopped)
- Onion (chopped)
- Boil turkey gibblets. Cut them up and set aside.
- Take some broth from the turkey. Strain the broth. Heat in pot on the oven.
- Add salt and pepper to taste. Stir in (a little at a time) 3-5 big spoon fulls of flour.
- Add ~1/2 can of chicken broth (depends of how much turkey broth used).
- Add in gibblets along with chopped celery and onion.
- Stir on high heat till it thickens.
My friend’s Paul and Adrienne brought this over for a cookout last year and everyone loved it so much, I asked for the recipe. I’m not big on beans, but this has become my favorite way to cook them. Delicious!
All-American Baked Beans
- 2 28-oz cans Bush’s Original Baked Beans
- ½ cup brown sugar
- ½ cup ketchup
- ½ cup chopped onion
- ½ cup chopped green pepper
- ⅓ cup honey
- 2 tsp yellow mustard
- ¼ lb. bacon (cut into small strips
- Preheat oven to 375 degrees.
- Spray a large casserole dish with Pam.
- Mix all ingredients except bacon.
- Spoon into casserole dish.
- Place bacon over top.
- Bake for 1 to 1-1/2 hours or longer (the beans become thicker the longer they bake).
This is a staple of our Thanksgiving and Christmas dinners.
Betty’s German Potato Salad
- 5 lb. potatoes, boiled & skinned
- 1 to 2 lbs. frozen bacon, sliced
- 1 large onion, chopped
- ½ to ¾ cup apple cider vinegar
- 1 to 2 drops Tabasco (optional)
- When potatoes have been peeled, cut into cubes.
- Fry bacon until almost done; pour off ½ the grease.
- Add onions and sauté.
- Add vinegar with a big drop of water.
- Add Tabasco sauce.
- Simmer for 3 to 4 minutes.
- Pour into a big pot with potatoes and fold well.
- Add salt & pepper to taste.
Serve hot. Can be refrigerated and reheated.