Last weekend Elements Theatre Company performed Henrik Ibsen’s “Pillars of the Community.” Each production we fed the cast and crew meals and snacks. This year I was feeling homey, so made some really good comfort food for them — what I like to eat, and what I know a number of them really enjoy. So it was meatloaf (a great recipe by Emeril Lagasse), macaroni and cheese, a really meaty lasagna, fried chicken (Ina Garten’s oven fried – my favorite)…you get the picture.The last night we decided to “pull out the stops,” making up big platters of antipasti, salad, home made bread with some of the lasagna, and as an afterthought, deviled eggs. Now I think I make a pretty mean deviled egg, and guess it’s true, because they were all gobbled up to rave reviews in the first wave of diners. I did this pretty much by “add a bit and taste.” I’ve tried to give you some measurements, but it’s really best if you make this to your level of devilishness.
Deviled Eggs
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Deviled Eggs
SERVINGS12deviled egg halves
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COOK TIME |
PREP TIME |
READY IN |
Ingredients
Instructions
- Cut eggs in half lengthwise, remove yolk to a small bowl, set aside whites.
- Mash with a fork, adding mayonnaise, Worcestershire, and mustard, mixing until creamy.
- Add onion salt and pepper to taste.
- Spoon or pipe (with a star tip) mixture into egg white halves.
- I found that I had just enough to fill all 12 halves.
- Garnish with paprika if desired.
By the time you read this, you have enjoyed your Thanksgiving celebration. I hope for all it was a special, blessed time, with lots of good fellowship and food! I am a nibbler on Thanksgiving — I never want to not have room for dessert at the end of the day. Actually, I think I could be happy with just turkey sandwiches on white bread with lots of Hellmann’s mayo and some cranberry chutney for my Thanksgiving meal. Another one of my most favorite sandwiches of the season is a ham, cheddar cheese, and apple carrot chutney on multi-grain bread. (Or bulkie rolls or white bread for that matter.) It makes a really good slider, too. You just pile it all together and put in the oven for about 15 minutes. This sandwich pairs well with Butternut Squash Soup.
Ham, Cheese and Chutney Sandwiches
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Ham, Cheese And Chutney Sandwiches
SERVINGS8Sandwiches
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COOK TIME10 - 15mins. |
PREP TIME |
READY IN |
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together mayonnaise and mustard.
- Spread this mixture onto both sides of the bread.
- Pile ham onto half of the bread slices.
- Spoon on chutney according to taste preference, but make sure it is even so you get some in each bite!
- Next layer on your cheese, then the other slice of bread.
- Place on a baking sheet, and bake until cheese is melted, about 10 to 15 minutes.
- Enjoy! (You can also pile onto toasted bulkie rolls, and bake open faced, placing the other half of the roll on the sandwich just before serving.)
The weather turned dry and cool today. It reminds me of those golden days we will soon see in October, so it’s a promise of things to come: apples and pumpkins, butternut squash. We have a while to go before that, so bear with me the next few weeks as we tour through the garden sampling the last of summer’s offerings! I think of how much fun God must have had creating all of the different edible plants — not only making them taste good, but also making them beautiful to look at. There is nothing quite like an eggplant. The flowers are lovely, and the eggplants are like huge purple jewels hanging on the plant. I think they are my most favorite plant in the garden. This week the eggplant is coming in by the tubful, and of course so are the tomatoes. One of my favorite lunches is roasted eggplant, tomato and cheese sandwiches in pita bread pockets. YUM! So simple to make:
Roasted Eggplant, Tomato, Cheese Sandwiches in Pita bread with Herbed Mayonnaise
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Roasted Eggplant, Tomato, Cheese Sandwiches In Pita Bread With Herbed Mayonnaise
SERVINGS
|
COOK TIME20mins. |
PREP TIME |
READY IN15mins. |
Ingredients
Instructions
- Preheat oven to 400 degrees.
- Slice eggplant crosswise into 1/2 inch slices, place in a colander lined with paper towel, sprinkle with salt and set aside for 15 minutes.
- Mix chopped herbs into mayonnaise, season to taste with salt and pepper, set aside.
- Blot eggplant with paper towels to remove moisture.
- Transfer to sheet pan that has been oiled or sprayed with cooking spray.
- Brush on olive oil generously.
- Roast for about 20 minutes, or until eggplant is tender.
- Cool to room temp.
- To assemble sandwiches, spread herb mayo mixture inside pita pockets, and then fill with eggplant, tomatoes, and cheese.
- Enjoy!!
