| DEVILED EGGS |
Ingredients :
12 large eggs
1/2 cup mayonnaise
2 teaspoons brown or yellow mustard
1/4 cup finely chopped sweet pickles
1/4 cup finely chopped celery
Garnish: finely chopped pimiento-stuffed olives; paprika |
| Preparation : |
Cover eggs with cold water by 1 1/2 inches in a 4- to
5-quart pot and bring to a rolling boil, partially covered with lid.
Reduce heat to low and cook eggs, covered completely, 30 seconds.
Remove pot from heat and let eggs stand in hot water, covered with
lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop
cooking.
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a
bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt
and pepper to taste to yolks and stir with fork until combined well,
then spoon into egg whites.
Note: Deviled eggs can be assembled (but not garnished) 2 hours
ahead and chilled, covered. |
DEVILED FRIED CHICKEN
Deviled is a southern term for a dish that is highly seasoned. To
make life easier, have the butcher cut up the chicken, and use a small
chicken — around three pounds — so that it will cook through quickly.
If you're cutting it yourself, start by going along both sides of the
backbone with kitchen shears or a large knife. Once the backbone has
been removed, cut the
chicken into eight pieces (two breasts, wings, legs and thighs);
include the top third of each breast with the wings for a more
generous serving. The chicken needs to marinate for at least a day, so
plan accordingly. |
Ingredients :
2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into
8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying) |
| Preparation : |
In 1-gallon resealable plastic bag, mix buttermilk,
Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon
dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add
chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken
evenly. Refrigerate at least 1 day and up to 2 days, turning plastic
bag occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tablespoon
onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons
cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass
dish. With marinade still clinging to chicken pieces (do not shake off
excess), add chicken to flour mixture; turn to coat thickly. Let
chicken stand in flour mixture for 1 hour, turning chicken
occasionally to recoat with flour mixture.
Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter
pot. Attach deep-fry thermometer. Heat oil over medium-high heat to
350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat
to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280°F and 300°F (oil should bubble constantly
around chicken). Using wooden spoons, turn chicken over. Fry 7
minutes. Turn chicken over again. Fry until deep golden brown and
cooked through, about 3 minutes longer. Using same spoons, transfer
chicken to large rack set on baking sheet.
Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken.
Serve chicken warm or at room temperature within 2 hours, or chill up
to 1 day and serve cold.
Serves 4. |
DEVILED HAM SPREAD
Those who do not want to use ham can substitute smoked chicken or
smoked turkey.
Can be prepared in 45 minutes or less. |
Ingredients :
1 1/2 cups minced cooked ham (about 6 ounces)
1/4 small habanero chili, or to taste, seeded and minced (wear rubber
gloves)
Worcestershire sauce to taste
2 to 3 tablespoons mayonnaise
Accompaniment: celery boats and/or toast points |
| Preparation : |
| In a bowl stir together ham, chili, Worcestershire
sauce, just enough mayonnaise to bind ingredients, and salt and pepper
to taste. Chill ham spread, covered, overnight. Serve spread with
accompaniments. |
| VAMPIRE PUNCH |
Ingredients :
8 cups cranberry juice
6 cups sparkling apple cider
6 orange slices |
| Preparation : |
Put all
ingredients in a punch bowl. Add ice cubes just before serving.
Makes 14 cups |
| BLOODY DEVIL DOGS |
Ingredients
:
Hot Dogs
Hot Dog Rolls
Ketchup |
| Preparation
: |
| Cook hot
dogs as you would normally, on the stove or grill. Take the buns and,
with CLEAN scissors or a knife, cut out little triangle on the top
part facing out. When done, the bun will look like a mouth with the
upper teeth showing. Place hot dogs inside the bun, then put on ketchup.
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