Deviled Eggs

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 6-8 Large Eggs
  • 1/4 Cup Mastard
  • 1 Cup Mayonnaise
  • 2 Tsp Pepper
  • 2 Tsp Salt
  • Paprika (Optional)

Directions

  1. Boil eggs for 15 minutes then peel off the shell.  Note: Water should not be at a rapid boil and salt should be added to the water.
  2. Cut egg horizontally and put yoke in a mixing bowl.
  3. Blend yoke, mustard, mayonnaise, salt & pepper until smooth with hand blender or fork.
  4. Place mixture into a zip lock bag, seal and cut corner of the bag.  Use to fill in egg whites.
  5. Sprinkle optional paprika on eggs.

Pasta Salad

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 3 Medium Tomatoes Diced
  • 1 Large Cucumber Diced
  • 1 Large Green Bell Pepper Diced
  • 1 Medium Yellow Onion Diced
  • 1 Box Spiral Pasta
  • 1 Pkg Italian Dressing Mixed
  • 1 Clove Minced Garlic (Optional)
  • 1 Yellow, Orange, or Red Bell Pepper Diced (Optional)
  • 1 8oz Package Diced Ham (Optional)
  • 1 4oz Shredded Mild Cheddar Cheese (Optional)

Directions

  1. Cook spiral pasta according to directions.
  2. Chop all vegetables and add to the pasta.
  3. Add any additional optional items.
  4. Add Italian dressing mix and stir.
  5. Add optional seasoning, minced garlic.  Add salt and pepper to taste.
  6. Place in fridge to marinate

Southern Potato Salad

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 3-4 Medium Bakers Potatoes
  • 5-6 Large Eggs
  • 3-4 Large Dill Pickles
  • 1 1/2 Cup Mayonnaise
  • 2/3 Cup Mustard
  • 1 Tbsp Salt and Pepper

Directions

  1. Cube potatoes and cook until soft but slightly firm.  Maybe 7 minutes.
  2. Boil eggs for 15 minutes then peel off the shell.  Note: Water should not be at a rapid boil and salt should be added to the water.
  3. Dice pickles and eggs setting aside the yokes.
  4. Blend together the yokes, mayonnaise, and mustard.
  5. Stir all ingredients together and place in fridge to marinate.

Buffalo Dip

Recipe From: Nichole Ilene Belhumeur Terry

Prep time:10 minutes

Cook time:15 minutes

Ingredients

  • 3 Cups Mild Cheese
  • 6 oz Bottle Hot Sauce
  • 1/2 Cup Ranch Dressing
  • 2 Cups Cooked Chicken Breasts or Rotisserie Chicken
  • 8 oz Cream Cheese

Directions

  1. In 9×9 glass dish melt cream cheese and 2 cups mild cheese
  2. Add hot sauce, ranch, cooked chicken and stir
  3. Cover with 1 cup mild cheese
  4. Either melt mixture in microwave or oven

Quiche Lorraine

Recipe From: Robin Irene Sanford Belhumeur

Prep time:20 minutes

Cook time:30 to 45 minutes

Ingredients

  • 16 oz Broccoli Florets Thawed or 3 Bunches/Stalks of Fresh Broccoli
  • 1 Medium Onion Chopped
  • 4 Cups Mozzarella Cheese
  • 10 Slices of Bacon or 1 Bag Real Bacon Bits
  • 2 Pie Crusts 9″ (Deep Dish Works Best)
  • 2 Large Eggs
  • 2 Cups Heavy Whipping Cream
  • 1 Tsp Crushed Red Pepper
  • 1 Tsp Salt & 1 Tsp Pepper

Directions

  1. Preheat oven on to 350°F.
  2. Cook bacon if needed.
  3. Mix broccoli, onion, mozzarella & bacon in large bowl.
  4. Spread mixture between the two pie crusts.
  5. Whisk eggs, heavy cream, pepper, and salt together.
  6. Pour mixture over the two pie crusts dividing evenly over the two pie crusts.
  7. Bake 30 to 45 minutes until toothpick comes out clean.

Beef Stew

Recipe From: Nichole Ilene Belhumeur Terry

Ingredients

  • 2 Lbs Stew Meat
  • 2 Cups Flour
  • 2 Cups Carrots Chopped
  • 3 Medium Baker’s Potatoes Chopped
  • 1 Large Onion Chopped

Directions

  1. Cook beef with flour in a large pot until it starts to brown.
  2. Add vegetables and fill pot with water until filled slightly past the ingredients
  3. Cook until all items are cooked through
  4. Salt and pepper to taste

Note: Can use beef stock instead of water.

Chicken Chow Mein

Recipe From: Nathan Belhumeur

Ingredients

  • 12 oz Noodles
  • 8 oz Skinless Boneless Chicken Breasts
  • 3 Tbs Soy Sauce
  • 1 Tbs Rice Wine or Dry Sherry
  • 1 Tbs Dark Sesame Oil
  • 4 Tbs Peanut Oil
  • 2 Garlic Cloves, Finely Chopped
  • 2 oz Snow Peas Trimmed
  • 4 oz Bean Sprouts
  • 2 oz Ham Finely Chopped
  • 4 Scallions Finely Chopped
  • Salt and Ground Pepper

Directions

  1. Cook noodles according to directions.
  2. Slice Chicken into fine slices.  Place chicken in bowl and add rice wine, sesame oil, & 2 tablespoons of the soy sauce.
  3. Heat peanut oil in wok on high heat.  When hot add chicken mixture.  Stir fry for 2 minutes then transfer chicken to plate and keep hot.
  4. Wipe wok clean and heat remaining oil
  5. Stir in garlic, snow peas, bean sprouts and ham.  Stir fry for 2-3 minutes over high heat.  Drain noodles, pad dry, and add to wok.
  6. Heat through and add remaining soy sauce and season with salt/pepper
  7. Add chicken, scallions, and serve

Pico De Gallo

Recipe From: Nichole Ilene Belhumeur Terry

Ingredients

  • 5 Large or 8 Medium Tomatoes
  • 1 Bunch of Cilantro
  • 1 Large Red Onion
  • 4 Limes or 2 Cups Lime Juice
  • 2 Tbs  Jalapeño Sauce
  • 2 Cloves finely Grated Garlic

Directions

  1. Dice tomatoes and onions
  2. Chop cilantro, leaving out the stems
  3. Add in lime juice, jalapeño sauce, and garlic
  4. Salt and pepper to taste

Cherry Dump Cake

Recipe From: Robin Irene Sanford Belhumeur

Prep time:5 minutes

Cook time:50-60 minutes

Ingredients

  • 2 Cans Cherry Pie Filling
  • 1 Pkg Yellow Cake Mix
  • 1 Cup Quick-Cooking Oats
  • 1/2 Cup Firmly Packed Brown Sugar
  • 3/4 Cup Melted Butter
  • 1 Cup Chopped Pecans (Optional)
  • Vanilla Ice Cream (Optional)

Directions

  1. Preheat oven on to 350°F.  Grease 13×9 inch glass pan.
  2. Dump cherry pie filling in pan and spread out evenly.
  3. In seperate bowl mix cake mix, oats, brown sugar, and optional pecans.
  4. Sprinkle mixture over filling evenly.
  5. Pour butter over crumble mixture, moisten as much as possible
  6. Bake for 50 to 60 minutes or until golden.
  7. Serve warm with optional vanilla ice cream.

SouthWest Potato Soup

Prep time:10 minutes

Cook time:15-20 minutes

Ingredients

  • 10 Slices of Bacon
  • 3 Medium Bakers Potatoes Washed and Cubed (3 Cups)
  • 4 Stalks of Celery Chopped
  • 1 Large Onion Chopped
  • 3 Cups of Milk
  • 10 ¾ oz Can of Cream of Chicken Soup
  • 8 oz Pepper Jack Cheese Cubed
  • 10 oz Bag Corn Thawed

Directions

  1. Cook bacon in large skillet.
  2. Pull out bacon and leave the drippings.
  3. Add potatoes, celery, and onion to pan.  Cook for 2 minutes.  Vegetables will still be firm.
  4. Mix in milk and soup.  Bring to boil then simmer for 8 minutes.
  5. Add cheese, corn and bacon.  Stir until cheese is melted.