MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Deviled Eggs
Categories: Appetizers
Yield: 12 Servings

6 Egg yolks; hard cooked
2 tb Mayonnaise or salad dressing
1 ts Onion; grated
1 ts Prepared mustard
1/2 ts Worcestershire sauce
2 1/2 oz Can deviled ham
Salt and pepper; to taste
Paprika; for garnish

Mix all ingredients together & adjust mayonnaise for desired
creaminess. Pile back into egg white halves. Garnish with a sprinkle
of paprika.

Recipe by Joann Pierce

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Deviled Eggs
Categories: Appetizers
Yield: 12 Servings

6 Egg yolks; hard cooked
2 tb Mayonnaise or salad dressing
1 ts Onion; grated
1 ts Prepared mustard
1/2 ts Worcestershire sauce
2 1/2 oz Can deviled ham
Salt and pepper; to taste
Paprika; for garnish

Mix all ingredients together & adjust mayonnaise for desired
creaminess. Pile back into egg white halves. Garnish with a sprinkle
of paprika.

Recipe by Joann Pierce

MMMMM

JoAnn was the moderator when I first joined the echo back in the 80s.
Quite the "My way or the highway" sort of personality. Ghodfrey Daniel,
I haven't thought of her in decades.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle Deviled Eggs
Categories: Dairy, Snacks, Appetisers, Chilies
Yield: 12 Servings

12 Jumbo eggs; hard boiled
1 sm Onion; fine minced
1 tb Colman's Mustard Powder
1 tb Olive Oil
1 tb Dill pickle juice
Mayonnaise
2 Chipotles in adobo; minced
Ground Cayenne; garnish
Sliced green or black olives
- optional garnish

Peel the hard boiled eggs and split in half carefully
putting the yolks in a mixing bowl. Mash yolks with a
fork and stir in onion, pickle juice, olive oil,
chipotle and mustard powder. Add enough mayo to make
a smooth, stiff paste.

Scoop or pipe the paste back into the egg halves.
Sprinkle with cayenne for a nice color contrast.

Plop a slice of olive into the centre of the yellow
egg stuff to make it look like an eyeball (bloodshot
if using cayenne for colour). - UDD

Recipe from Mark Stevens: Chileheads Mailing List

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Kitchen

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... 8000 bolts to make a car; only 1 nut to scatter them.
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Re: Re: Red Deviled Eggs
By: Dave Drum to Ben Collver on Thu Aug 14 2025 14:45:00

Title: Red Deviled Eggs
Recipe by Joann Pierce

JoAnn was the moderator when I first joined the echo back in the 80s.
Quite the "My way or the highway" sort of personality. Ghodfrey Daniel,
I haven't thought of her in decades.

Thanks for the background information. I found this recipe in the
following cookbook.

https://archive.org/details/fidoskitchencookbook

Do you remember anything else about JoAnn? I found an obituary but i am
not sure whether it is for her.

https://www.fancher-rekusfuneralhomes.com/obituary/joann-pierce

---------- Recipe via Meal-Master (tm) v8.03

Title: Deviled Eggs And Noodles
Categories: Eggs, Pasta
Yield: 4 Servings

1 Deviled egg
2 tb Onion; chopped
1 tb Butter
2 1/2 c Noodles; cooked
1 c Sour cream
1/3 c Parmesan cheese; grated
1/3 c Milk
1/3 c Ripe olives; sliced
2 ts Poppy seeds
1/2 ts Salt

Prepare deviled eggs. Cover and microwave onion and margarine in
1-1/2 qt casserole dish on high (100%) until onion is tender, 1-1/2
to 2 minutes. Stir in remaining ingredients. Cover and microwave
until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and
microwave until eggs are hot, 1 to 2 minutes.

Posted by: tlongpre@nwrain.com, May 13, 1995

-----
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Ben Collver wrote to Dave Drum <=-

Re: Re: Red Deviled Eggs
By: Dave Drum to Ben Collver on Thu Aug 14 2025 14:45:00

Title: Red Deviled Eggs
Recipe by Joann Pierce

JoAnn was the moderator when I first joined the echo back in the 80s. Quite the "My way or the highway" sort of personality. Ghodfrey Daniel,
I haven't thought of her in decades.

Thanks for the background information. I found this recipe in the following cookbook.

https://archive.org/details/fidoskitchencookbook

Do you remember anything else about JoAnn? I found an obituary but i
am not sure whether it is for her.

https://www.fancher-rekusfuneralhomes.com/obituary/joann-pierce

I seem to remember her being from Indiana - definitely not Missouiri.

She was responsible for the founding of the Home_Cooking echo by Sharon Stevens. She drove Sharon (and many others away with her nit-picky style
of "moderation".

---------- Recipe via Meal-Master (tm) v8.03

Title: Deviled Eggs And Noodles
Categories: Eggs, Pasta
Yield: 4 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Fruit Leathers
Categories: Five, Snacks, Fruits
Yield: 6 Servings

3 Fresh peaches, nectarines,
- pears
+=OR=+
6 Plums
4 1/2 ts Sugar
Plastic wrap for microwave

In blender or food processor, blend fruit & sugar until
smooth. Pour fruit puree' into micorwave-safe bowl and
cook on high 8 - 10 minutes, or until puree' is reduced
by about half. Lay a piece of microwave safe plastic wrap
on a 10" microwave safe plate. Evenly spread 1/4 c fruit
mixture to a 6 1/2" diameter circle. Make sure edges are
not too thin or they will scorch. Elevate plate on to of
inverted (upside down) microwave safe saucer. Microwave
at medium (50%) power about 5 minutes or until leather
is no longer sticky in center.

If more cooking time is needed, cook at medium in 25 s
econd increments, watching closely so that leather does
not burn.

Carefully place plastic wrap with fruit leather on wire
rack to cool. Let stand at room temperature overnight to
dry. Repeat with remaining fruit puree'. Roll up leathers
in plastic wrap. Store at room temp up to a week.

SUNSHINE METHOD: Follow directions above through cooking
fruit puree' in microwave. Let cool. On plastic wrapped
trays or cookie sheets, spread fruit into 6 1/2" circle
or rectangle 1/4" thick. Cover Pans with cheesecloth.

Place pans in direct sunlight for 12 - 24 hours until
dry. Fruit leather is done when edges pull back from
plastic and center is no longer sticky.

Servings: 6 or 7 fruit leathers

Courtesy Of: Joann Pierce

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... It should be hot-enough-to-notice, not hot-enough-to-destroy-you.
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