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Thursday, April 12, 2007

Egg Salad Sandwich

Egg Salad Sandwich (the only one I'll eat)

I've realized that 90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. I use the same technique here that I learned camping with a hardcore egg enthusiast. It has worked for me flawlessly ever since. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you remove them from the hot water. I always use good quality eggs - but something to keep in mind, the fresher they are, the harder they are to peel after boiling.

6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Make 4 sandwiches.

Sunday, April 8, 2007

Cherry Cheesecake*

1 9inch graham cracker crumb crust
1 8oz pkg cream cheese (softened)
1 14oz pkg can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
Canned cherry pie filling (chilled)

1. In a large mixing bowl, beat cheese until fluffy.
2. Beat in Eagle Brand milk until smooth.
3. Stir in real lemon and vanilla. Pour into crust.
4. Chill 3 hours until set.
5. Top with cherry pie filling. Enjoy!!

Shop Girl*

Creamy Chocolate Truffles*

3 175g pkgs semi-sweet chocolate chips
1 can Eagle Brand sweetened condensed milk
1 tbsp vanilla
*Finely chopped nuts, flaked coconut, chocolate sprinkles, coloured sprinkles, unsweetened cocoa, or coloured sugar

1. In a heavy saucepan, over low heat, melt chips with Eagle Brand.
2. Remove from heat; stir in vanilla.
3. Chill 2 hours or until firm.
4. Shape into 1.5cm balls; roll in any of the suggested coatings. Chill one hour or until firm. Store covered at room temperature. Enjoy!!

Shop Girl*

Super Chocolate Fudge*

1 pkg Chipits semi-sweet chocolate chips
1 can Eagle Brand sweetened condensed milk
1 1/4 C icing sugar
1 tsp vanilla
1/2 C chopped nuts

1. In heavy saucepan, over low heat, melt chocolate chips with condensed milk; stir in remaining ingredients.
2. Spread evenly in waxed paper lined 8x8 square pan.
3. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board; peel off paper; cut into squares. Bon Appetite!!

Shop Girl*

Fool Proof Fudge*

My mother-in-law gave me this recipe and I thought I would share!! Who doesn't love fudge??

1 1/3 C Sweetened Condensed Milk (15oz)
1/8 salt
1 tsp vanilla
2 sm. or 1 large package semisweet chocolate
1 C nuts

1. Grease an 8x8 square pan lightly with butter.
2. Place the milk, chocolate, and salt in the top pan of a double boiler over rapidly boiling water.
3. Cook and stir until thick (about 10 minutes).
4. Remove from heat.
5. Stir in vanilla and nuts.
6. Pour into greased pan. Cool and place in fridge for several hours. When it is firm to the touch, cut into squares. Enjoy!

Shop Girl*

Sunday, March 25, 2007

Gene's Chili*

400-500g lean ground beef/turkey
1 pk El Paso Chili spices
28 oz tomatoes - diced
14 oz brown beans in tomato sauce
14 oz Red Kidney beans
10 oz can mushrooms

1. Brown hamburger and add chili spices
2. Then add other ingredients
3. Cook on medium/low heat couple of hours

and there ya have it!! Bon appetit!

Shop Girl*

Tuesday, March 20, 2007


I'm so excited that someone else finally posted a recipe on here!!! Thanks Jay!! The more the merrier... come on guys, don't be shy!! :)

Shop Girl*