Deviled Eggs

this is a popular dish at pot-lucks, usually several people bring them and everyone likes them. I make them to keep in the refrigerator to enjoy for several days. These today are from a dinner at Debbie’s not long ago.

Living in a small town in West Texas, we will use any excuse to have  get-togethers. The church is a big part of our lives and we like to have pot luck dinners often. Everything is homemade and delicious. There are always wonderful vegetables dishes, can you imagine five different kinds of squash dishes~beautiful salads, and always hot rolls. We usually have a smoked brisket from HEB and that is the only thing bought-and-brought, the rest of the meal is built around this. The dessert table will have everything from cherry cheese cake, to pies and cobblers, and cookies, everyone brings their favorite recipe. ( the Women of the Church published a cookbook a few years ago ‘Passed and Present 1903-2003′. First Presbyterian Church of Eldorado, Texas) The dinning tables are covered with linen cloths and there will be a beautiful centerpiece on each table. We make dinners for family funerals, or when the kids graduate from school, Thanksgiving and Christmas, then dinners for no special reason. There are big hamburger picnics at ‘Church on the Waters’ at Clear Creek on the Powell Ranch to end the summer. (sometime a baptism too) When it is announced that we are having a pot luck luncheon, I get my ire up, it is not a luncheon, it is a full fledged dinner. Eldorado has the finest cooks in the world, we celebrate every occasion with our very best. And as always “Thank You Lord for our church family”.

Today I have a simple recipe for deviled eggs, you will find them at every dinner. They are one of the most popular dishes.
Deviled Eggs
Hard boil 6 or 8 eggs. It is best to use eggs after you have had
them for a couple of weeks, too fresh eggs are hard to peel.
Cover eggs with cold water and bring to a good rolling boil, then 
put the lid on pan, turn off burner and let the eggs sit in the hot
water for about 15 minutes. Drain and cover with cold water to cool.
In the meantime, you can  chop  pickles and onions, mix in with
mayonnaise, mustard and seasoning.
2 T finely chopped sweet pickles
3 T chopped onions
4 T mayonnaise
2 T mustard
small pinch of celery seeds
pinch of salt
Crack eggs and remove shell, cut in halves (if you cut them slowly with a sharp knife, they won’t tear)
Mash the yolks on a plate with a fork until they are smooth.
Add everything together and load each egg with this stuffing. Be generous, even if you end up with a coupe of extra egg whites, it needs to be full and don’t smooth the tops.
You can sprinkle a tiny bit of paprika on top~

Thanksgiving Dinner at Church

This is my blog from a couple of years ago, I liked it and wanted to run it again. Happy Thanksgiving to Everyone. We all have much to be thankful for, never underestimate your good fortune.

this is Vickie, she was the most decorated helper so she gets to go first

 

Here is an account of last year’s dinner:

After church service today we had our annual Thanksgiving dinner, it is always a special meal.  Everyone brings their favorite dishes and we have wonderful cooks. There are about 40 members in our church, I think they were all there today and some guests too.  I will show you a few pictures, it will make you hungry~ 

there were platters of ham and turkey, wonderful dressing and gravy

two of our best cooks, we published a cook book a few years ago and there were wonderful ‘start from scratch’ recipes

Debbie is the one who brings the wonderful music every Sunday

here are  good vegetable dishes, the deviled eggs are the first to go~

there are always delicious fruit salads, the pink one in front is Danell’s

this is just a few of the desserts, the table was 6 feet long and loaded with cakes, pies, banana pudding, and cheese cakes.

What a feast, how wonderful it is to have our church family~