INGREDIENTS

• 12 eggs
• 6 Tbsp. mayo
• 2 tsp. mustard
• 1 pinch cayenne pepper
• Salt & pepper
• Paprika (for dusting)

DIRECTIONS

Hard boil the eggs remove the shells.  Slice eggs in half longwise and scoop out the cooked yolk into a bowl.  Mix yolk with mayo, mustard, cayenne, salt, and pepper.  Fill cooked egg whites with yolk mixture.  Refrigerate if desired.  Dust with paprika right before serving.

• 1 can (20 oz.) crushed pineapple, undrained
• 8 oz. raspberry gelatin
• 1 can whole berry cranberry sauce
• 1 apple, chopped
• 2/3 c. chopped walnuts

DIRECTIONS

Drain pineapple, saving juice.  Remove 1 tablespn pineapple; set aside.  Add enough cold water to juice to measure 3 cups; pour into saucepan; bring to boil; remove from heat.  Add dry gelatin; stir 2 min.  Stir in cranberry sauce.  Pour into large bowl.  Refrigerate 1-1/2 hrs or until slightly thickened. Stir in pineapple, apples & walnuts.  Refrigerate 4 hrs or until firm.

(Make 7 cups of salad)

This recipe is simple and great for children.

INGREDIENTS

• 4 medium russet potatoes
• Vegetable oil to rub on potato skins
• 2 Tbsp. butter
• 1/2 c. milk
• 1/2 c. sour cream
• 4 oz. shredded cheddar cheese
• 1/2 tsp. salt
• Pinch of ground black pepper

DIRECTIONS

Wash potatoes.  Rub w/oil to ensure crispness.  Bake potatoes 1 hour at 400.  Remove from oven and cool for 10 min.  Cut potatoes in ½ lengthwise and scoop out pulp w/small spoon.  Mash potato pulp w/fork until smooth.  Add remaining ingredients until well combined.  Spoon mixture into empty potato shells.  Set oven to broil.  Broil potatoes for 10-15 min until spotty brown & crisp.

INGREDIENTS

• 2 cups uncooked spiral pasta
• 1 cup cooked cubed pastrami
• 1/4 each chopped carrot, celery and onion
• 3/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp lemon juice

DIRECTIONS

Cook pasta according to package directions; drain and rinse with cold water. In a bowl, combine the pasta, pastrami, carrot, celery and onion. Combine the mayonnaise, Parmesan cheese, salt, pepper and lemon juice. Add to the pasta mixture. Toss to coat. Cover and refrigerate for 1 hour or until serving. Yield: 4 servings

This was Mother’s (Mae Hanks) favorite roll recipe.

INGREDIENTS

• 1 c. milk
• 2 T. fat (butter preferable)
• 2 T. sugar
• ¾ t. salt
• 3 to 3 ½ c. flour
• 1 cake compressed yeast

DIRECTIONS

1. Add warm milk to sugar, salt, and butter.
2. Add yeast which has been softened in a small amount of lukewarm water.
3. Add 1/2 of flour.  Beat well and add the remainder slowly until the dough is stiff enough to knead.
4. Knead the dough, using as little flour as possible on the board, adding only enough to keep the dough from sticking.

Make into soft dough, kneading 2 minutes.  Let rise until double in bulk.  Roll to 1/3″ thickness.  Cut rounds 2 to 2 1/2″ in diameter.  Crease middle of each round with dull edge of knife.  Brush one-half very lightly with melted butter, fold over, pressing together with palm of hand.  Place close together in uniform rows.  Let rise; when double in bulk, bake at 400 for 15-20 min.

This dish was first served at a bridal shower that my in-laws’ ward threw for Jake and I before we got married.  I’ve since made it several times, and it was the dish that I brought to the Hanks Girl Cousin Luncheon at Adria Wilson Higginson’s home in February 2010.

INGREDIENTS

• 4 c.  cooked shredded chicken (dice, then shred with forks)
• ½ lb.  cooked bowtie pasta
• 1 sm.  can sliced water chestnuts, diced (OPTIONAL)
• 1 med.  can mandarin oranges, halve the oranges
• 1 med.  can pineapple tidbits or crushed pineapple
• 2 c.  chopped celery
• 1 c.  grated medium cheese (or more)
• 1 c.  sliced almonds
• ½ sm.  bag craisins

Sauce:

• 2 1/3 c.  mayo
• 1 ½ tbsp.  soy sauce
• 1 ½ tbsp.  lemon juice

DIRECTIONS

Mix sauce separately from other ingredients, then mix everything together.  Put in 9×13 pan.  Bake at 300 for 25 minutes.  Enjoy!!