Deviled Eggs-12 servings

Ingredients:

1 doz eggs
1 stock of celery
1 sm onion
1T mustard
2T pickle relish*
2T miracle whip
salt & pepper
paprika

Directions:

Boil your eggs as you would normally.

When eggs cool remove shells and cut them in half. Scoop out the yolk and put it in a medium sized bowl, and place whites on tray or platter.

Cut your celery and onion very fine.

Mix in with your egg yolk and start adding your miracle whip, relish and mustard. The salt and pepper will be dependant upon individual taste.

Spoon yolk mixture back into individual egg whites filling each approximately even.

Sprinkle with paprika on top and you will have yourself a delicious batch of deviled eggs that everybody will want.

Individual taste vary with seasoning you can make adjustments to suit your needs.

* Try different variations sweet relish, dill relish or even hotdog relish.

Side Dish Recipe

Try more recipes at Judi's Place

Texas-Style BBQ Beef Ribs

Servings: Serves 6-8

2 racks of beef back ribs (7 ribs per rack)
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
1/2 tsp. ground cayenne pepper

Combine all spices. Rub over surface of ribs to coat well.

Preheat oven to 300?F.

Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.

Bake at 300?F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce.

Cut between ribs to serve.

http://judisplace.vndv.com/texasstylebbqbeefribs.html

Beef Fajitas-4 servings

Beef Fajitas-4 servings

Ingredients:
1 flank steak (1 pound)
1 Spanish onion (about 9 ounces), sliced
1 sweet red pepper, cored, seeded and sliced
1 clove garlic, finely chopped
1/4 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 flour tortillas (8-inch), warmed
Pico de gallo (optional)

Directions:
Combine steak, onion and red pepper in shallow dish. Combine garlic, lime juice, oil, vinegar, cilantro, cumin and salt in small bowl. Pour over steak and vegetables; toss.
Cover and refrigerate for 1 to 2 hours.
Preheat broiler. Broil steak 6 inches from heat for 8 to 10 minutes on one side; turn over.
Add vegetables with remaining marinade. Broil 10 minutes more or until meat is done to desired doneness and vegetables are cooked.
Let meat stand 10 minutes. Cut diagonally against grain into thin slices.
Mound steak and vegetables into tortillas; fold and serve.
If desired, serve with pico de gallo.

BAKED TOMATOE

Ingredients:

1 med. sized tomatoe
Other seasonings to taste
1/2 tsp. chopped parsley
Salt & pepper
1/2 tsp. chopped onion
1/2 tsp. sage or chives

directions

Pineapple Upside Down Cake

Ingredients:

2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained
maraschino cherries
3 eggs
1 teaspoon vanilla
1 cup white sugar
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt

directions

Peanut Butter Chip Cookies

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter flavored shortening
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 2/3 cups peanut butter chips

directions

Welcome To Judi's Place.

I have put together a small collection of some of my favorite recipes from various cookbooks I have. I would like to share a few with you. Hopefully since you have made it this far I will have something of interest for you.

My site is free for you to use any of the recipes you wish. I am always willing to add more recipes if you have one you want to be added on my site. I will post a link with email address if you want to send in. I am asking for people to sign my guestbook, it is not required.