In this issue:

Thursday's Diabetic Recipe: *Deviled Egg Roll-Ups*
Requests & Replies from Subscribers:   Superbowl Ideas

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* Exported from MasterCook *

Deviled Egg Roll Ups

Recipe By : Real Food for Real People
Serving Size : 24    Preparation Time :0:00
Categories : Appetizers/ Snacks               Deep Fryer
Diabetic                       Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Eggs, hard-boiled
3 tablespoons Mayonnaise
2 teaspoons Dijon Mustard
2 teaspoons Pimento -- minced
1/2 teaspoon Dill Pickle -- minced
1/2 teaspoon Onion -- minced
1 package Phyllo Dough -- 12 sheets
1 Egg White -- lightly beaten

Cool eggs and peel. Cut in half lengthwise and carefully remove yolks. Set white aside.
Mash yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill
cooked egg whites with mixture; cover and chill. Cut each filled half egg in half lengthwise
to make 24 pieces. Working quickly, fold 1 sheet of phyllo dough into quarters; cut in half.
Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll
phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered
with plastic or a damp cloth as you work. Deep fry 2 wrapped eggs at a time for 2 minutes.
Great for holidays or Superbowl parties!


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; 3g Fat (72.6% calories from fat); 2g
Protein; 1g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 37mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Hi Kaylin,

I am a mom of eight and I was wondering if you all have any good ideas for baby food. I
have a 12 month old who is very fussy about what he eats any ideas would be greatly
appreciated. Thanks again,

Khadijah
       

 
Dear Kaylin,

I know that you get a ton of emails but I am hoping that you might have time to answer this
one. I was looking at your recipe for veggie bars back some years ago on 9/20/99. This
looks like a recipe that I might be looking for although I don't know for sure. The recipe I'm
looking for was called Veggie Wedgies and I remember them having the Crescent like crust
with a cream cheese and chopped veggie topping. This sounds so similar but it was
literally fourteen years ago that I had this dish and I have always remembered it. Are there
any other variations to this? Thanks so much for your help and input.

Lisa
 

Next month I will be throwing another baby shower -- this is my 3rd one to give this year! I
am looking for some recipes for luncheon items that are not too expensive (as inexpensive
as possible would be great), but yet, nice and somewhat elegant. Any ideas would be
greatly appreciated! Thanks a bunch!

Brandie
  

~ Subscriber Responses ~
 

Oh, Penney, have I got a rice pudding for your sister. I was watching the Barefoot
Contessa, and she made this the other day. I couldn't wait to try it, and it is absolutely
The Best! It is well worth while to look for Basmati rice. I found it in our commissary, in a
blue bag, just above the regular and Calrose rice. Hope you will try this, as it is to die for

Rum Raisin Rice Pudding

Stir 2 Tb dark rum into 3/4 cup raisins. Set aside. In a heavy saucepan, cook 3/4 cup
basmati rice, 1/2 tsp salt (Ina used kosher salt) and 1 1/2 cups water for about 8 to 10
minutes, covered. The water should be absorbed. Stir in four cups of half and half and 1/2
cup sugar. Cook uncovered for about 25 minutes, stirring occasionally, or until the rice is
completely tender. You will need to stir a little more frequently near the end of the
cooking time to prevent sticking The mixture thickens somewhat. Beat one extra large
egg and slowly add to the rice. Cook another minute, stirring. Remove pan from heat, and
stir in one more cup of half and half, 1 1/2 tsp good quality vanilla and the raisins along with
any rum there might be left in the bowl. Stir well, and pour into serving dish. Press a
piece of plastic wrap on the surface to prevent a skin from forming. Serve warm or chilled.

Lois Kingsto, WA                   luckygirl@centurytel.net
 

Re: Superbowl Ideas for Wendy

Make a list of everything you plan to serve and check things off as you buy or make them.
Check them off again as you heat them or remove from the fridge to serve. This will prevent
you from leaving things in the refrigerator and finding them when the game is over and
people are going home. A clean trash barrel or two filled with ice and drinks takes up no
refrigerator space.

1) Large pot of chili with grated cheese, hot sauce, onions, hot peppers, crackers, corn
chips and cornbread on the side. Buy lots of disposable bowls and make double the
amount of chili you think you will need.

2) Finger foods - pigs in a blanket (if you will have more than 4 guys make 2 packages of
Hillshire Farms Little Smokies, baked plain meatballs (buy them from a superstore Costco
or Sam's Club), stuffed dates, deviled eggs (bear in mind that 2 guys will easily eat a
dozen deviled eggs or more), cheese toasts, chicken salad on toast (only if women will be
there), meatballs in barbecue sauce, sturdy chips, guacamole or other dips, ham cubes,
rumaki, lots of toothpicks with the frills on one end. You can also put out a relish tray with
carrot sticks, olives, celery, small sweet and dill pickles which women will like, and any
other appetizer type foods that you like. Use disposable plates.

3) If anyone offers to bring something, accept graciously

The following three recipes I actually got from a very nice lady and outstanding cook,
named Joyce.

Pecan Stuffed Dates

(These sound like they would appeal mostly to women but once the guys try them they go
faster than hot cakes.)

1 – 8 oz box pitted dates
10-12 slices bacon
30 pecan halves

Preheat oven to 400 degrees F. Stuff each date with a pecan half. Cut each bacon slice
into thirds. Wrap around stuffed date and secure with a toothpick. Bake until bacon is
crisp, 12-15 minutes. Drain & serve.

Mustard Sauce (to serve with plain meatballs, pigs in a blanket, etc.)

1/3 to ½ cup dry mustard
½ cup white vinegar
½ cup honey
2 egg yolks

Mix mustard and vinegar well. Cover and let stand overnight on counter. Combine mustard
with honey and stirred egg yolks in small pan. Simmer until thickened. Cool to room
temperature. Yields about 1 and ½ cups. (Joyce recommends making half batch of
mustard sauce.)

Cheese Toasts

2 cups light mixed cheeses (Trader Joe’s Mexican blend is good)
1 small can chopped green chilies
Mayonnaise (not Miracle Whip)
1 clove garlic minced
Thin slices of bread from a small diameter loaf

Mix in just enough Mayonnaise to hold cheese, garlic and chilies together. Spread on
bread and toast just until cheese melts. Serve hot but still good when cool.

Mary in Azusa                  Tis1947@aol.com
 

Brittney wanted ideas for Super Bowl, this is a recipe that I have used and never have any
left, the men just love it, you could make it ahead and then just keep it warm in a crock
pot. Hope you give it a try.

Phyllis                     rppowell56@charter.net

SAUSAGE APPETIZER

8 oz. jar prepared sweet and sour sauce
2 cups ketchup
1 pound bacon
2 cups brown sugar
2 rings of kielbasa

Cut sausage into 1 ¼ inch chunks. Cut bacon in two, short way. Wrap each sausage
with a bacon strip and spear closed with a toothpick. Place meat in a 9 X 13 pan. Bake,
covered, for 30 minutes at 350 degrees. Stir sauce ingredients together and pour over
meat. Bake one hour more uncovered. The sauce will caramelize on the meat. Makes
about 30 appetizers. You may want to check half way into the hour of cooking uncovered
to make sure there is not a lot of grease in the pan, you may want to take some out,
depends on what bacon you use.
 

HIDDEN VALLEY RANCH OYSTER CRACKERS

12 to 16 oz plain oyster crackers
1 pkg Hidden Valley Ranch buttermilk dressing mix
1/4 lemon pepper
1/2 tsp dill weed
1/2 to 1 tsp garlic powder
3/4 cup oil

Combine dressing mix with oil, add garlic powder, dill weed, and lemon-pepper. Pour over
crackers. Stir to coat. Place in a 250 degree oven for 15 to 20 minutes.

Patty                  pkift@evenlink.com
 

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