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Deviled Eggs<br />
• 12 whole boiled eggs<br />
• ½ cup mayonnaise<br />
• 2 Tbsp. yellow mustard<br />
• 2 tsp. dill pickle juice<br />
• ¼ tsp. kosher salt<br />
• ¼ tsp. black pepper<br />
• Hot sauce, optional<br />
• Ground paprika, for sprinkling<br />
• Chopped chives, optional<br />
Peel eggs, and cut in half, lengthwise.<br />
Remove yolks from the egg halves,<br />
and place them into a bowl. Mash<br />
yolks with a fork until they are broken<br />
up. Add mayonnaise, mustard, pickle<br />
juice, salt, pepper and a few drops of<br />
hot sauce, if desired. Stir to combine;<br />
mixture should be mostly smooth.<br />
Spoon mixture into a zip-top plastic<br />
bag, and snip ¼ inch of one of the<br />
bottom corners. Pipe the mixture into<br />
the egg white halves. Sprinkle eggs<br />
with paprika, and chill the eggs in an<br />
airtight container until ready to eat.<br />
Chef’s Salad on a Stick<br />
• 4 hardboiled eggs<br />
• ½ English cucumber<br />
• 2 oz. deli ham, thick cut<br />
• 2 oz. deli turkey breast, thick cut<br />
• 2 oz. deli roast beef, thick cut<br />
• 8 oz. Swiss cheese block<br />
• 1 head red lettuce<br />
• 16 grape tomatoes<br />
• 8 large green olives<br />
• 8 12-inch skewers<br />
• Ranch dressing<br />
• black pepper<br />
Cut each egg into four pieces. Slice<br />
cucumbers lengthwise, then cut into<br />
half circles, about a half inch thick.<br />
Cut ham, turkey, and roast beef slices<br />
lengthwise into 1-inch-wide strips.<br />
Roll each strip into a pinwheel. Cut<br />
Swiss cheese block into 16 squares.<br />
Alternating pieces, place two pieces<br />
each of cheese, cucumber, tomato<br />
and egg; 1 pinwheel each of ham,<br />
turkey, and roast beef; and three<br />
pieces of lettuce, each folded up into a<br />
bundle, on each skewer. Finish each<br />
skewer with one green olive. Serve on<br />
a platter drizzled with ranch dressing<br />
and sprinkled with black pepper.<br />
Ham Sandwiches<br />
with Quick Pickles<br />
• 2 small to medium Kirby<br />
cucumbers<br />
• ½ cup distilled white vinegar<br />
• ½ cup sugar<br />
• 2 tsp. pickling spice<br />
• 1 Tbsp. kosher salt<br />
• Pinch of cayenne pepper<br />
• 8 large slices of crusty white bread<br />
• ¾ cup Miracle Whip<br />
• 4 large leaves iceberg lettuce<br />
• 1 lb. country ham<br />
• Freshly ground black pepper<br />
Pickles<br />
Cut off the tops and bottoms of the<br />
cucumbers, then slice the ¼ inch<br />
thick. Put in a small heatproof bowl.<br />
Bring vinegar, sugar, pickling spice,<br />
salt, cayenne and ½ cup water to<br />
simmer in a medium saucepan over<br />
medium heat, stirring occasionally to<br />
dissolve the sugar. Remove from the<br />
heat, and pour over the cucumber<br />
slices. Press the cucumbers down so<br />
they are completely submerged.<br />
Let cool to room temperature, about<br />
45 minutes. Cover with plastic wrap<br />
and refrigerate until cold, at least<br />
1½ hours and up to 5 days.<br />
Sandwiches<br />
Spread four slices of bread with<br />
2 Tbsp. Miracle Whip. Top with a<br />
lettuce leaf and ham. Drain pickles,<br />
and pile on top. Season generously<br />
with black pepper. Spread remaining<br />
four slices with Miracle Whip and<br />
place on top of the sandwiches.<br />
Corn Salad<br />
• 4 large ears of yellow corn, shucked<br />
or 4 cups of drained, canned corn<br />
• 2 plum tomatoes, chopped<br />
• 1 avocado, peeled and chopped<br />
• 1 cup chopped red onion<br />
• 1 jalapeno stemmed and chopped<br />
• ½ cup chopped cilantro,<br />
plus leaves for garnish<br />
• ½ cup crumbled queso fresco,<br />
plus more for garnish<br />
• Lime wedges, for serving<br />
Salad<br />
Add corn to a large pot of water,<br />
season generously with salt and boil<br />
for 3 minutes. Let cool to room<br />
temperature. Slice kernels off the<br />
cobb. (You should have about 4 cups<br />
of corn). In a large bowl, gently toss<br />
corn, tomatoes, avocado, red onion,<br />
jalapeno, chopped cilantro, and queso<br />
fresco. Drizzle with dressing, and toss<br />
gently to coat. Sprinkle more cilantro,<br />
queso fresco, and chipotle chili<br />
powder. Serve with lime wedges.<br />
Dressing<br />
• ¼ cup sour cream<br />
• 2 Tbsp. mayonnaise<br />
• 2 Tbsp. lime juice<br />
• 2 tsp. hot sauce<br />
• ¾ tsp. kosher salt<br />
• ½ tsp. chipotle chili powder,<br />
plus more for garnish<br />
• ¼ tsp. ground cumin<br />
• ¼ tsp. black pepper<br />
In a small bowl, whisk all ingredients<br />
with 1 Tbsp. water.<br />
Hometown RANKIN • 61