Monthly Archives: January 2014


Grandma’s Deviled Eggs

6 hard-cooked Oakdell Omega-3 Brown eggs

(Remember:  older eggs peel easier than fresh eggs)

¼ teaspoon salt

½ teaspoon dry mustard

1/8 teaspoon pepper

½ teaspoon minced onion

3 tablespoons salad dressing (Miracle Whip)

1 tablespoon minced sweet pickles or relish (optional)


Cut peeled eggs lengthwise in half.  Slip out yolks; mash with fork.  Mix in seasonings, pickles and salad dressing.  Fill whites with egg yolk mixture, heaping it up lightly.  Add a dash of paprika on the top of each filled egg.

By | 2014-11-10T17:42:04+00:00 January 6th, 2014|Recipes|0 Comments

Light N’ Fluffy Eggnog

This eggnog recipe is a family favorite.


(I normally 6X the recipe which is in parenthesis)

1/3 cup sugar (2 cups)

¼ tsp salt (1.5 tsp)

2 egg whites (12)

1 tsp vanilla (2 Tablespoons)

½ cup whipped whipping cream (3 cups, I don’t use any of this and it works fine)

2 egg yolks (10)

4 cups milk (6 quarts – we’ve used skim, or fat-free milk and is fine for us)

3 TB sugar (1.5 cups)

Ground nutmeg & cinnamon


Beat 1/3 cup sugar into egg yolks. Add salt.  Stir in milk.  Cook over medium heat, stirring constantly until mixture coats spoon.  (It was hard for me to learn when ‘until mixture coats spoon’ is, but it will be too thin if you don’t cook it long enough.)  Cool.  Beat eggs whites until foamy.  Gradually add 3 TB  sugar, beating to soft peaks.  Add to custard and mix thoroughly.  Add vanilla and flavoring.    Chill 3 or 4 hours.  Pour into punch bowl or cups.  (I pour some back into the milk jug and stick it in the fridge.)  Dot with islands of whipped cream; (I don’t do this either); dash with nutmeg.  Serves 6-8 (not if you’re hungry – that’s why I go for the big version.)

By | 2014-11-10T17:50:14+00:00 January 6th, 2014|Recipes|0 Comments