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Thursday, February 26, 2015
AMERICAN: LUNCH: How to make a Deviled Egg Salad Sandwich - Photos - EASY
- MAKES 2 SERVINGS
- HARD BOIL 3 EGGS
- PEEL
- MASH WITH POTATO MASHER BELOW
- LEAVE CHUNKY
FINISHED MASHING BELOW
ADD INGREDIENTS BELOW TO TASTE
- DRIED MUSTARD
- VINEGAR
- MAYONNAISE
- SMOKED PAPRIKA (OR REGULAR)
- WHITE PEPPER (OR FRESH GROUND BLACK IF DON'T HAVE)
- WE LIKE OUR DEVILED EGG SALAD MIX SPICY (HOT MUSTARD, PEPPER) AND VINEGARY
FINISHED PRODUCT BELOW.
TOAST BREAD OR BUN ON GRIDDLE.
QUICK AND EASY AND TASTY.
SERVE WITH PICKLES OR DILLY BEANS ON THE SIDE.
GOES GOOD WITH LOW SODIUM V-8 ALSO.
BON APPETIT!!
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Wednesday, February 25, 2015
WORLD WIDE HOLIDAY: JEWISH - PURIM 3 5 2015
Fillings of poppy seeds, nuts and dried fruits used to be as exciting as these Eastern European sweets got. But at Lehamim Bakery in Tel Aviv, marzipan, sour apple, dates with sweet red wine and cinnamon, halvah, and chocolate chip cream pop out of their tops.
Hamantashen is a triangular, filled pastry which is traditionally served on the Jewish festival of Purim. According to Jewish tradition, Haman, the evil character in the Purim story, wore a three-cornered hat. Somewhere along the way in Jewish history, the idea of Haman and his three-cornered hat was cleverly combined with a popular pastry called "Mantashen" to form "Hamantashen." In Yiddish, "Mantashen" means poppy seed pockets and "Hamantashen" means "Haman's pockets." While originally hamantashen pastries were filled with a poppy seed filling, over time the fillings became more varied. Today there are hamantashen filled with fruit preserves, chocolate and even peanut butter.
Middle Eastern Cookery. a paste or dip made of chickpeas mashed withoil, garlic, lemon juice, and tahini and usually eaten with pita. In this case this recipe is made with edamame
Wednesday, February 18, 2015
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