Deviled Eggs

This is mom’s deviled egg recipe.  It’s always made for Thanksgiving and Christmas dinners.

Deviled Eggs
Recipe type: Side Dish
  • 12 hard-boiled eggs
  • 4 Tbsp mustard
  • 3 Tbsp mayo
  • 1 Tbsp dill relish
  • Tabasco (to taste)
  • Paprika (to taste)
  1. Shell the eggs. Cut the whites in half and set the yolks aside.
  2. Mash the yolks and mix in the mustard, mayo, relish, and a dash of Tabasco.
  3. Scoop the yolk mixture into the halved egg whites.
  4. Sprinkle paprika on top of the eggs.

Gibblet Gravy

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.

Gibblet Gravy
Recipe type: Sauce
  • Gibblets from the turkey
  • Broth from the turkey
  • Can of chicken broth
  • Celery (chopped)
  • Onion (chopped)
  • Flour
  • Salt
  • Pepper
  1. Boil turkey gibblets. Cut them up and set aside.
  2. Take some broth from the turkey. Strain the broth. Heat in pot on the oven.
  3. Add salt and pepper to taste. Stir in (a little at a time) 3-5 big spoon fulls of flour.
  4. Add ~1/2 can of chicken broth (depends of how much turkey broth used).
  5. Add in gibblets along with chopped celery and onion.
  6. Stir on high heat till it thickens.

All-American Baked Beans

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
Recipe type: Side Dish
Serves: 8 - 10
  • 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
  1. Preheat oven to 375 degrees.
  2. Spray a large casserole dish with Pam.
  3. Mix all ingredients except bacon.
  4. Spoon into casserole dish.
  5. Place bacon over top.
  6. Bake for 1 to 1-1/2 hours or longer (the beans become thicker the longer they bake).




German Potato Salad

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)
  1. When potatoes have been peeled, cut into cubes.
  2. Fry bacon until almost done; pour off ½ the grease.
  3. Add onions and sauté.
  4. Add vinegar with a big drop of water.
  5. Add Tabasco sauce.
  6. Simmer for 3 to 4 minutes.
  7. Pour into a big pot with potatoes and fold well.
  8. Add salt & pepper to taste.
Serve hot. Can be refrigerated and reheated.




Corn Pudding Casserole

  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 cup butter (or two sticks)
  • 1 15-oz can cream style corn
  • 1 15.25-oz can whole kernel corn (do not drain)
  • 3 eggs, beaten
  • salt
  • pepper
  • 1 8/5-oz box Jiffy Corn Muffin Mix (must be Jiffy)
  1. Preheat oven to 350 degrees.
  2. Saute onion and green pepper in for 5 minutes.
  3. Combine with remaining ingredients, stirring until smooth.
  4. Bake in casserole dish in preheated oven for 30 – 40 minutes.  (Longer baking makes pudding firmer)

Makes 6 servings