MartyB wrote:

>I could eat deviled eggs until my arteries
> close up!

Same here....love 'em, and so do our kids and grandkids. Hubby won't
touch them. He likes eggs, but won't eat anything mashed up....strange
duck! LOL

>Are they standard mustard style, or
> something inventive?

I don't always make them the same. I use mayo, mustard, S & P, and a
little vinegar for "tang". A little dill weed gives them a 'kick' too,
and the kids especially love them with crumbled crisp bacon in them and
usually save a little to garnish the tops with, along with some
Hungarian Paprika.

For the 4th will just be cooking up a dozen eggs, and will be "nice" and
share! <

Judy

"Judy Haffner" > wrote in message
...
>
> MartyB wrote:
>
>>I could eat deviled eggs until my arteries
>> close up!
>
> Same here....love 'em, and so do our kids and grandkids. Hubby won't
> touch them. He likes eggs, but won't eat anything mashed up....strange
> duck! LOL
>
>>Are they standard mustard style, or
>> something inventive?
>
> I don't always make them the same. I use mayo, mustard, S & P, and a
> little vinegar for "tang". A little dill weed gives them a 'kick' too,
> and the kids especially love them with crumbled crisp bacon in them and
> usually save a little to garnish the tops with, along with some
> Hungarian Paprika.
>
> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
> share! <
>
> Judy

I made some not long ago from a recipe that combined chopped lettuce,
tomato, and bacon for "BLT Eggs" they were really good.

Cheri

On Jun 30, 5:53*pm, (Judy Haffner) wrote:
> MartyB wrote:
> >I could eat deviled eggs until my arteries
> > close up!
>
> Same here....love 'em, and so do our kids and grandkids. Hubby won't
> touch them. He likes eggs, but won't eat anything mashed up....strange
> duck! LOL
>
> >Are they standard mustard style, or
> > something inventive?
>
> I don't always make them the same. I use mayo, mustard, S & P, and a
> little vinegar for "tang". A little dill weed gives them a 'kick' too,
> and the kids especially love them with crumbled crisp bacon in them and
> usually save a little to garnish the tops with, along with some
> Hungarian Paprika.
>
> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
> share! <
>
> Judy

I never use mayo in mine, I make them like my mama did - some soft
butter, a goodly amount of yellow mustard, a T or so sprinkle of
vinegar, salt & pepper. That makes the filling fairly solid when they
are chilled, which are much easier to transport and eat than a mooshy
mayo style.

N.

On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> wrote:

>On Jun 30, 5:53*pm, (Judy Haffner) wrote:
>> MartyB wrote:
>> >I could eat deviled eggs until my arteries
>> > close up!
>>
>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>> touch them. He likes eggs, but won't eat anything mashed up....strange
>> duck! LOL
>>
>> >Are they standard mustard style, or
>> > something inventive?
>>
>> I don't always make them the same. I use mayo, mustard, S & P, and a
>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>> and the kids especially love them with crumbled crisp bacon in them and
>> usually save a little to garnish the tops with, along with some
>> Hungarian Paprika.
>>
>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>> share! <
>>
>> Judy
>
>I never use mayo in mine, I make them like my mama did - some soft
>butter, a goodly amount of yellow mustard, a T or so sprinkle of
>vinegar, salt & pepper. That makes the filling fairly solid when they
>are chilled, which are much easier to transport and eat than a mooshy
>mayo style.
>
>N.
That's the way my mother made them. They're very tasty and have a
much nicer mouth feel.
Janet US

Janet US wrote:

>That's the way my mother made them.
> They're very tasty and have a much
> nicer mouth feel.

Sounds strange to me, but I've never heard of using butter in place of
mayo for deviled eggs, and never had any made that way, or even seen a
"recipe" that said to mix with butter. I know my mother always used
mayo, but her's were always more basic than mine. I like to give them a
little "gourmet flare" most of the time, and not just use mayo, mustard,
salt and pepper.

I don't care for bland foods, such as potato salad, that tastes like
it's just eggs, potatoes and mayo. At the last wedding reception I went
to, I dishes up a pasta salad that looked like it should be good, as
could see small cocktail shrimp, onion, green pepper, etc. in it, but it
was just "blah"...no seasonings, or "zip" to it at all. I think maybe
they didn't even bother to use salt and pepper, but just tossed the
pasta, shrimp, CHUNKS (not chopped, or diced) of green pepper and onion
with mayo. Was disappointing, to say the least.

Judy

Judy Haffner wrote:
>
> Janet US wrote:
>
>>That's the way my mother made them.
>> They're very tasty and have a much
>> nicer mouth feel.
>
> Sounds strange to me, but I've never heard of using butter in place of
> mayo for deviled eggs, and never had any made that way, or even seen a
> "recipe" that said to mix with butter. I know my mother always used
> mayo, but her's were always more basic than mine. I like to give them a
> little "gourmet flare" most of the time, and not just use mayo, mustard,
> salt and pepper.
>
> I don't care for bland foods, such as potato salad, that tastes like
> it's just eggs, potatoes and mayo. At the last wedding reception I went
> to, I dishes up a pasta salad that looked like it should be good, as
> could see small cocktail shrimp, onion, green pepper, etc. in it, but it
> was just "blah"...no seasonings, or "zip" to it at all. I think maybe
> they didn't even bother to use salt and pepper, but just tossed the
> pasta, shrimp, CHUNKS (not chopped, or diced) of green pepper and onion
> with mayo. Was disappointing, to say the least.
>
> Judy


My last batch of deviled eggs was based on "curry powder" (1st ingredient
is ground mustard) and chopped raw garlic, plus a bit of cayenne,
garnished with cilantro. Mayo and lemon juice were also involved.

Janet Bostwick wrote:
> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> > wrote:
>
>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>> MartyB wrote:
>>>> I could eat deviled eggs until my arteries
>>>> close up!
>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>> duck! LOL
>>>
>>>> Are they standard mustard style, or
>>>> something inventive?
>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>> and the kids especially love them with crumbled crisp bacon in them and
>>> usually save a little to garnish the tops with, along with some
>>> Hungarian Paprika.
>>>
>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>> share! <
>>>
>>> Judy
>> I never use mayo in mine, I make them like my mama did - some soft
>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> vinegar, salt & pepper. That makes the filling fairly solid when they
>> are chilled, which are much easier to transport and eat than a mooshy
>> mayo style.
>>
>> N.
> That's the way my mother made them. They're very tasty and have a
> much nicer mouth feel.
> Janet US

What is a good starting ratio of butter to yolk, Janet and Nancy?

--
Jean B.

On Mon, 02 Jul 2012 21:55:01 -0400, "Jean B." > wrote:

>Janet Bostwick wrote:
>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>>> MartyB wrote:
>>>>> I could eat deviled eggs until my arteries
>>>>> close up!
>>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>>> duck! LOL
>>>>
>>>>> Are they standard mustard style, or
>>>>> something inventive?
>>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>>> and the kids especially love them with crumbled crisp bacon in them and
>>>> usually save a little to garnish the tops with, along with some
>>>> Hungarian Paprika.
>>>>
>>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>>> share! <
>>>>
>>>> Judy
>>> I never use mayo in mine, I make them like my mama did - some soft
>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>> are chilled, which are much easier to transport and eat than a mooshy
>>> mayo style.
>>>
>>> N.
>> That's the way my mother made them. They're very tasty and have a
>> much nicer mouth feel.
>> Janet US
>
>What is a good starting ratio of butter to yolk, Janet and Nancy?

I'll defer to Nancy as she makes them this way regularly. I make
deviled eggs a different way every time.
Janet US

On 7/2/2012 9:55 PM, Jean B. wrote:
>
> What is a good starting ratio of butter to yolk, Janet and Nancy?

I think it sounds awesome as I love butter. I can't wait to see the
ratio, too. For mayo I just add enough to make the consistency I'm
looking for because I don't put a lot of mustard in it. Butter is
thicker so it seems it would need more, but the vinegar will likely thin
it out. I'd also like to know how much of that.

On Jul 2, 8:55*pm, "Jean B." > wrote:
> Janet Bostwick wrote:
> > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> > > wrote:
>
> >> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
> >>> MartyB wrote:
> >>>> I could eat deviled eggs until my arteries
> >>>> close up!
> >>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
> >>> touch them. He likes eggs, but won't eat anything mashed up....strange
> >>> duck! LOL
>
> >>>> Are they standard mustard style, or
> >>>> something inventive?
> >>> I don't always make them the same. I use mayo, mustard, S & P, and a
> >>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
> >>> and the kids especially love them with crumbled crisp bacon in them and
> >>> usually save a little to garnish the tops with, along with some
> >>> Hungarian Paprika.
>
> >>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
> >>> share! <
>
> >>> Judy
> >> I never use mayo in mine, I make them like my mama did - some soft
> >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> >> are chilled, which are much easier to transport and eat than a mooshy
> >> mayo style.
>
> >> N.
> > That's the way my mother made them. *They're very tasty and have a
> > much nicer mouth feel.
> > Janet US
>
> What is a good starting ratio of butter to yolk, Janet and Nancy?
>
> --
> Jean B.

Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
yellow mustard. Taste and adjust. I never measure. Sometimes I use
Dijon-style mustard, but I like the regular yellow stuff the best.

N.

On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:

>On Jul 2, 8:55*pm, "Jean B." > wrote:
>> Janet Bostwick wrote:
>> > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > > wrote:
>>
>> >> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>> >>> MartyB wrote:
>> >>>> I could eat deviled eggs until my arteries
>> >>>> close up!
>> >>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>> >>> touch them. He likes eggs, but won't eat anything mashed up....strange
>> >>> duck! LOL
>>
>> >>>> Are they standard mustard style, or
>> >>>> something inventive?
>> >>> I don't always make them the same. I use mayo, mustard, S & P, and a
>> >>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>> >>> and the kids especially love them with crumbled crisp bacon in them and
>> >>> usually save a little to garnish the tops with, along with some
>> >>> Hungarian Paprika.
>>
>> >>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>> >>> share! <
>>
>> >>> Judy
>> >> I never use mayo in mine, I make them like my mama did - some soft
>> >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> >> are chilled, which are much easier to transport and eat than a mooshy
>> >> mayo style.
>>
>> >> N.
>> > That's the way my mother made them. *They're very tasty and have a
>> > much nicer mouth feel.
>> > Janet US
>>
>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>
>> --
>> Jean B.
>
>Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>yellow mustard. Taste and adjust. I never measure. Sometimes I use
>Dijon-style mustard, but I like the regular yellow stuff the best.
>
>N.
That's the name of my recipe too, "Wing It." I'd probably get the
butter close to right and then start adding vinegar and mustard a bit
at a time
Janet US

On Jul 5, 11:53*am, Janet Bostwick > wrote:
> On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Jul 2, 8:55*pm, "Jean B." > wrote:
> >> Janet Bostwick wrote:
> >> > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> >> > > wrote:
>
> >> >> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
> >> >>> MartyB wrote:
> >> >>>> I could eat deviled eggs until my arteries
> >> >>>> close up!
> >> >>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
> >> >>> touch them. He likes eggs, but won't eat anything mashed up....strange
> >> >>> duck! LOL
>
> >> >>>> Are they standard mustard style, or
> >> >>>> something inventive?
> >> >>> I don't always make them the same. I use mayo, mustard, S & P, and a
> >> >>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
> >> >>> and the kids especially love them with crumbled crisp bacon in them and
> >> >>> usually save a little to garnish the tops with, along with some
> >> >>> Hungarian Paprika.
>
> >> >>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
> >> >>> share! <
>
> >> >>> Judy
> >> >> I never use mayo in mine, I make them like my mama did - some soft
> >> >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> >> >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> >> >> are chilled, which are much easier to transport and eat than a mooshy
> >> >> mayo style.
>
> >> >> N.
> >> > That's the way my mother made them. *They're very tasty and have a
> >> > much nicer mouth feel.
> >> > Janet US
>
> >> What is a good starting ratio of butter to yolk, Janet and Nancy?
>
> >> --
> >> Jean B.
>
> >Ratio? *What's that? *LOL. *I just wing it - for 8 eggs, for example,
> >I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> >yellow mustard. *Taste and adjust. *I never measure. *Sometimes I use
> >Dijon-style mustard, but I like the regular yellow stuff the best.
>
> >N.
>
> That's the name of my recipe too, "Wing It." *I'd probably get the
> butter close to right and then start adding vinegar and mustard a bit
> at a time
> Janet US

Egggzactly. Taste and improve until you like it. Give them a good
chill. Sprinkle the tops lightly with paprika.

N.

On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:

> On Jul 2, 8:55*pm, "Jean B." > wrote:
> > Janet Bostwick wrote:
> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> > > > wrote:

> > >> I never use mayo in mine, I make them like my mama did - some soft
> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> > >> are chilled, which are much easier to transport and eat than a mooshy
> > >> mayo style.
> >
> > >> N.
> > > That's the way my mother made them. *They're very tasty and have a
> > > much nicer mouth feel.
> > > Janet US
> >
> > What is a good starting ratio of butter to yolk, Janet and Nancy?
> >
> > --
> > Jean B.
>
> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> yellow mustard. Taste and adjust. I never measure. Sometimes I use
> Dijon-style mustard, but I like the regular yellow stuff the best.
>
I've never heard of anyone putting butter in deviled/stuffed eggs
before this thread.

--
Food is an important part of a balanced diet.

On Thu, 05 Jul 2012 10:53:13 -0600, Janet Bostwick
> wrote:

> That's the name of my recipe too, "Wing It." I'd probably get the
> butter close to right and then start adding vinegar and mustard a bit
> at a time

I have to amend never having heard of butter in stuffed/deviled eggs
to butter *and* vinegar.

--
Food is an important part of a balanced diet.

On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:

>On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:
>
>> On Jul 2, 8:55*pm, "Jean B." > wrote:
>> > Janet Bostwick wrote:
>> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > > > wrote:
>
>> > >> I never use mayo in mine, I make them like my mama did - some soft
>> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> > >> are chilled, which are much easier to transport and eat than a mooshy
>> > >> mayo style.
>> >
>> > >> N.
>> > > That's the way my mother made them. *They're very tasty and have a
>> > > much nicer mouth feel.
>> > > Janet US
>> >
>> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>> >
>> > --
>> > Jean B.
>>
>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>
>I've never heard of anyone putting butter in deviled/stuffed eggs
>before this thread.

You never heard of Dragées before either... there's a whole lot you've
never heard of... that's why you LIE so much.

On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:

>On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:
>
>> On Jul 2, 8:55*pm, "Jean B." > wrote:
>> > Janet Bostwick wrote:
>> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > > > wrote:
>
>> > >> I never use mayo in mine, I make them like my mama did - some soft
>> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> > >> are chilled, which are much easier to transport and eat than a mooshy
>> > >> mayo style.
>> >
>> > >> N.
>> > > That's the way my mother made them. *They're very tasty and have a
>> > > much nicer mouth feel.
>> > > Janet US
>> >
>> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>> >
>> > --
>> > Jean B.
>>
>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>
>I've never heard of anyone putting butter in deviled/stuffed eggs
>before this thread.

I don't know where Nancy's family is from, but mine is from the depths
of Minnesota at the last end of the 1800's and Germany before that.
I'm guessing that mayo was not a readily used condiment at that time
and place. I don't know the history of deviled eggs. Maybe I'll go
look that up. For lots of foods I think people made do with what they
had.
Janet US

sf wrote:

>I've never heard of anyone putting butter
> in deviled/stuffed eggs before this
> thread.

It's a first for me too, and I've been making eating and preparing
deviled eggs for more years than I can count. I always say don't know
something until you try it, but to me, it would be like replacing mayo
for butter in potato salad, etc. I like butter, but not in my deviled
egg filling, I don't think.

However, I most always use a little vinegar to them, to give them some
"zip". I have used Worcestershire Sauce in them too, but not sure if I
have used both at the same time?

Judy

Nancy2 wrote:
> On Jul 2, 8:55 pm, "Jean B." > wrote:
>> Janet Bostwick wrote:
>>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>>> > wrote:
>>>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>>>> MartyB wrote:
>>>>>> I could eat deviled eggs until my arteries
>>>>>> close up!
>>>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>>>> duck! LOL
>>>>>> Are they standard mustard style, or
>>>>>> something inventive?
>>>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>>>> and the kids especially love them with crumbled crisp bacon in them and
>>>>> usually save a little to garnish the tops with, along with some
>>>>> Hungarian Paprika.
>>>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>>>> share! <
>>>>> Judy
>>>> I never use mayo in mine, I make them like my mama did - some soft
>>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>>> are chilled, which are much easier to transport and eat than a mooshy
>>>> mayo style.
>>>> N.
>>> That's the way my mother made them. They're very tasty and have a
>>> much nicer mouth feel.
>>> Janet US
>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>
>> --
>> Jean B.
>
> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> yellow mustard. Taste and adjust. I never measure. Sometimes I use
> Dijon-style mustard, but I like the regular yellow stuff the best.
>
> N.

Thanks. I just wanted a starting point.

--
Jean B.

Nancy2 wrote:
> On Jul 5, 11:53 am, Janet Bostwick > wrote:
>> On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > wrote:
>>> On Jul 2, 8:55 pm, "Jean B." > wrote:
>>>> Janet Bostwick wrote:
>>>>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>>>>> > wrote:
>>>>>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>>>>>> MartyB wrote:
>>>>>>>> I could eat deviled eggs until my arteries
>>>>>>>> close up!
>>>>>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>>>>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>>>>>> duck! LOL
>>>>>>>> Are they standard mustard style, or
>>>>>>>> something inventive?
>>>>>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>>>>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>>>>>> and the kids especially love them with crumbled crisp bacon in them and
>>>>>>> usually save a little to garnish the tops with, along with some
>>>>>>> Hungarian Paprika.
>>>>>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>>>>>> share! <
>>>>>>> Judy
>>>>>> I never use mayo in mine, I make them like my mama did - some soft
>>>>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>>>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>>>>> are chilled, which are much easier to transport and eat than a mooshy
>>>>>> mayo style.
>>>>>> N.
>>>>> That's the way my mother made them. They're very tasty and have a
>>>>> much nicer mouth feel.
>>>>> Janet US
>>>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>>> --
>>>> Jean B.
>>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>> N.
>> That's the name of my recipe too, "Wing It." I'd probably get the
>> butter close to right and then start adding vinegar and mustard a bit
>> at a time
>> Janet US
>
> Egggzactly. Taste and improve until you like it. Give them a good
> chill. Sprinkle the tops lightly with paprika.
>
> N.

Well, a starting point is useful.

--
Jean B.

On Jul 5, 2:52*pm, sf > wrote:
> On Thu, 05 Jul 2012 10:53:13 -0600, Janet Bostwick
>
> > wrote:
> > That's the name of my recipe too, "Wing It." *I'd probably get the
> > butter close to right and then start adding vinegar and mustard a bit
> > at a time
>
> I have to amend never having heard of butter in stuffed/deviled eggs
> to butter *and* vinegar.
>
> --
> Food is an important part of a balanced diet.

Well, now you have. This is how my mom made them so that is how I
make them - I HATE soupy or mushy deviled egg yolks - I like that mine
are firm after chilling. The vinegar adds a little tang to the mix
without adding a bunch more yellow mustard (or mayo).

N.

On Jul 5, 5:46*pm, Janet Bostwick > wrote:
> On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:
> >On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> > wrote:
>
> >> On Jul 2, 8:55*pm, "Jean B." > wrote:
> >> > Janet Bostwick wrote:
> >> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> >> > > > wrote:
>
> >> > >> I never use mayo in mine, I make them like my mama did - some soft
> >> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> >> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> >> > >> are chilled, which are much easier to transport and eat than a mooshy
> >> > >> mayo style.
>
> >> > >> N.
> >> > > That's the way my mother made them. *They're very tasty and have a
> >> > > much nicer mouth feel.
> >> > > Janet US
>
> >> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>
> >> > --
> >> > Jean B.
>
> >> Ratio? *What's that? *LOL. *I just wing it - for 8 eggs, for example,
> >> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> >> yellow mustard. *Taste and adjust. *I never measure. *Sometimes I use
> >> Dijon-style mustard, but I like the regular yellow stuff the best.
>
> >I've never heard of anyone putting butter in deviled/stuffed eggs
> >before this thread.
>
> I don't know where Nancy's family is from, but mine is from the depths
> of Minnesota at the last end of the 1800's and Germany before that.
> I'm guessing that mayo was not a readily used condiment at that time
> and place. *I don't know the history of deviled eggs. *Maybe I'll go
> look that up. *For lots of foods I think people made do with what they
> had.
> Janet US

My family is mostly German descent and from right here in Iowa. I
explained before that my mom grew up on a farm and my first years were
spent on a farm, and Mom didn't ever have commercial mayo on hand. If
she wanted something like mayo (salad dressing, to be exact), she used
a boiled dressing recipe - kind of a home-made mayo that was cooked
and then chilled.

N.

On Jul 5, 6:00*pm, (Judy Haffner) wrote:
> sf wrote:
> >I've never heard of anyone putting butter
> > in deviled/stuffed eggs before this
> > thread.
>
> It's a first for me too, and I've been making eating and preparing
> deviled eggs for more years than I can count. I always say don't know
> something until you try it, but to me, it would be like replacing mayo
> for butter in potato salad, etc. I like butter, but not in my deviled
> egg filling, I don't think.
>
> However, I most always use a little vinegar to them, to give them some
> "zip". I have used Worcestershire Sauce in them too, but not sure if I
> have used both at the same time?
>
> Judy

I don't put butter in potato salad. I do use mayo or my mom's cooked
dressing.

N.

On Fri, 6 Jul 2012 08:22:33 -0700 (PDT), Nancy2
> wrote:

> On Jul 5, 2:52*pm, sf > wrote:
> > On Thu, 05 Jul 2012 10:53:13 -0600, Janet Bostwick
> >
> > > wrote:
> > > That's the name of my recipe too, "Wing It." *I'd probably get the
> > > butter close to right and then start adding vinegar and mustard a bit
> > > at a time
> >
> > I have to amend never having heard of butter in stuffed/deviled eggs
> > to butter *and* vinegar.
> >
> > --
> > Food is an important part of a balanced diet.
>
> Well, now you have. This is how my mom made them so that is how I
> make them - I HATE soupy or mushy deviled egg yolks - I like that mine
> are firm after chilling. The vinegar adds a little tang to the mix
> without adding a bunch more yellow mustard (or mayo).
>
Yes, now I've heard of it but it's still weird.


--
Food is an important part of a balanced diet.

On Fri, 6 Jul 2012 08:24:43 -0700 (PDT), Nancy2
> wrote:

>
> I don't put butter in potato salad. I do use mayo or my mom's cooked
> dressing.

I like potato salad that's not made with mayonnaise, but I rarely make
it so when I do - everyone wants me to make the one with mayo.

--
Food is an important part of a balanced diet.

On Fri, 6 Jul 2012 08:24:09 -0700 (PDT), Nancy2
> wrote:

>On Jul 5, 5:46*pm, Janet Bostwick > wrote:
>> On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:
>> >On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>> > wrote:
>>
>> >> On Jul 2, 8:55*pm, "Jean B." > wrote:
>> >> > Janet Bostwick wrote:
>> >> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> >> > > > wrote:
>>
>> >> > >> I never use mayo in mine, I make them like my mama did - some soft
>> >> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> >> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> >> > >> are chilled, which are much easier to transport and eat than a mooshy
>> >> > >> mayo style.
>>
>> >> > >> N.
>> >> > > That's the way my mother made them. *They're very tasty and have a
>> >> > > much nicer mouth feel.
>> >> > > Janet US
>>
>> >> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>>
>> >> > --
>> >> > Jean B.
>>
>> >> Ratio? *What's that? *LOL. *I just wing it - for 8 eggs, for example,
>> >> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>> >> yellow mustard. *Taste and adjust. *I never measure. *Sometimes I use
>> >> Dijon-style mustard, but I like the regular yellow stuff the best.
>>
>> >I've never heard of anyone putting butter in deviled/stuffed eggs
>> >before this thread.
>>
>> I don't know where Nancy's family is from, but mine is from the depths
>> of Minnesota at the last end of the 1800's and Germany before that.
>> I'm guessing that mayo was not a readily used condiment at that time
>> and place. *I don't know the history of deviled eggs. *Maybe I'll go
>> look that up. *For lots of foods I think people made do with what they
>> had.
>> Janet US
>
>My family is mostly German descent and from right here in Iowa. I
>explained before that my mom grew up on a farm and my first years were
>spent on a farm, and Mom didn't ever have commercial mayo on hand. If
>she wanted something like mayo (salad dressing, to be exact), she used
>a boiled dressing recipe - kind of a home-made mayo that was cooked
>and then chilled.
>
>N.

Hey, sister! Ditto on the mom farm heritage and the boiled dressing!
When I looked up deviled eggs in the Net yesterday, I was looking for
some sort of link to the Germans that would explain our mom's eggs.
Although the Germans had their own take on deviled eggs, I didn't find
the butter connection. So perhaps it was something that traveled
throughout the US German community at that time. (I had forgotten
about boiled dressing. That stuff isn't bad -- I'll have to make some
sometime soon.)
Oops! found it! At the last moment I thought to check The
Settlement Cookbook. This cookbook is old timey, Milwaukee, German
familiar. Here is the recipe
Deviled Eggs
4 hard-cooked eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 teaspoon vinegar
1 tablespoon melted butter
Cool eggs, remove shell and cut each in half, lengthwise. Remove
yolks and rub them smooth; mix thoroughly with the rest of the
ingredients or with mayonnaise. Fill each half white of egg with this
mixture. Or, add 4 boned anchovies, pounded smooth and strained. Or
add 1/4 chopped chicken veal, ham or tongue.
Janet NOTE: When researching the eggs on the Internet, I found that
Germany tended to use anchovies in their eggs.
Janet US
Janet US

On Fri, 06 Jul 2012 09:48:53 -0700, sf > wrote:

>On Fri, 6 Jul 2012 08:24:43 -0700 (PDT), Nancy2
> wrote:
>
>>
>> I don't put butter in potato salad. I do use mayo or my mom's cooked
>> dressing.
>
>I like potato salad that's not made with mayonnaise, but I rarely make
>it so when I do - everyone wants me to make the one with mayo.
Do you have any non-mayo recipes you would share? I am a potato salad
klutz. I have two different kinds I make and I can't get beyond them.
Janet US

On Fri, 06 Jul 2012 11:12:11 -0600, Janet Bostwick
> wrote:

> On Fri, 06 Jul 2012 09:48:53 -0700, sf > wrote:
>
> >On Fri, 6 Jul 2012 08:24:43 -0700 (PDT), Nancy2
> > wrote:
> >
> >>
> >> I don't put butter in potato salad. I do use mayo or my mom's cooked
> >> dressing.
> >
> >I like potato salad that's not made with mayonnaise, but I rarely make
> >it so when I do - everyone wants me to make the one with mayo.
> Do you have any non-mayo recipes you would share? I am a potato salad
> klutz. I have two different kinds I make and I can't get beyond them.

The one I like that I rarely make is called German Potato Salad and
it's from the Orange/Red Betty Crocker cookbook of the '70's. I'll
look it up if you're still interested.


--
Food is an important part of a balanced diet.

On Fri, 06 Jul 2012 10:31:58 -0700, sf > wrote:

>On Fri, 06 Jul 2012 11:12:11 -0600, Janet Bostwick
> wrote:
>
>> On Fri, 06 Jul 2012 09:48:53 -0700, sf > wrote:
>>
>> >On Fri, 6 Jul 2012 08:24:43 -0700 (PDT), Nancy2
>> > wrote:
>> >
>> >>
>> >> I don't put butter in potato salad. I do use mayo or my mom's cooked
>> >> dressing.
>> >
>> >I like potato salad that's not made with mayonnaise, but I rarely make
>> >it so when I do - everyone wants me to make the one with mayo.
>> Do you have any non-mayo recipes you would share? I am a potato salad
>> klutz. I have two different kinds I make and I can't get beyond them.
>
>The one I like that I rarely make is called German Potato Salad and
>it's from the Orange/Red Betty Crocker cookbook of the '70's. I'll
>look it up if you're still interested.
thanks, I do have a German potato salad recipe. I wasn't including
warm German Potato Salad in the potato salad category. I just never
thought of it that way for some reason.
Janet US

Janet US wrote:

>thanks, I do have a German potato salad
> recipe. I wasn't including warm German
> Potato Salad in the potato salad
> category. I just never thought of it that
> way for some reason.

I like a warm German Potato Salad now and then, and have my mother's
recipe, which is really good.

Have you ever had Danish Potato Salad? It has a cooked dressing, and
does still call for 1 cup mayonnaise, but that isn't much compared to
most recipes, and it's beaten in to the cooked mixture, so salad isn't
real "creamy" as ones made just with mayonnaise for the dressing. We
like this one for a change.

Danish Potato Salad

1/4 cup vinegar
1/4 cup water
1/4 cup sugar
1/4 tsp. salt
Pepper, to taste
1 tsp. prepared mustard
2 eggs, well beaten
1 cup mayonnaise (or salad dressing)
4 cups cubed cooked potatoes
2 hard boiled eggs, chopped (I use 4)
1/2 cup chopped cucumber
1 tbsp. chopped green pepper
1 tbsp. minced onion (I use a LOT more)

Combine first 6 ingredients. Bring to a boil. Reduce heat; gradually
beat in well beaten eggs. Cook, stirring constantly, until slightly
thickened, about 5 minutes. Beat in mayonnaise. Toss remaining
ingredients together in bowl and pour on dressing and toss gently,
adjusting seasonings, if necessary. Chill awhile before serving.

Judy

On Mon, 02 Jul 2012 21:55:01 -0400 in rec.food.cooking, "Jean B."
> wrote,
>
>What is a good starting ratio of butter to yolk, Janet and Nancy?

300 pounds of yolk, Janet and Nancy to one point of butter.

On Fri, 06 Jul 2012 22:44:07 -0400, "Jean B." > wrote:

>Janet Bostwick wrote:
>> On Fri, 6 Jul 2012 08:24:09 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> On Jul 5, 5:46 pm, Janet Bostwick > wrote:
>>>> On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:
>>>>> On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>>>>> > wrote:
>>>>>> On Jul 2, 8:55 pm, "Jean B." > wrote:
>>>>>>> Janet Bostwick wrote:
>>>>>>>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>>>>>>>> > wrote:
>>>>>>>>> I never use mayo in mine, I make them like my mama did - some soft
>>>>>>>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>>>>>>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>>>>>>>> are chilled, which are much easier to transport and eat than a mooshy
>>>>>>>>> mayo style.
>>>>>>>>> N.
>>>>>>>> That's the way my mother made them. They're very tasty and have a
>>>>>>>> much nicer mouth feel.
>>>>>>>> Janet US
>>>>>>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>>>>>> --
>>>>>>> Jean B.
>>>>>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>>>>>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>>>>>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>>>>>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>>>> I've never heard of anyone putting butter in deviled/stuffed eggs
>>>>> before this thread.
>>>> I don't know where Nancy's family is from, but mine is from the depths
>>>> of Minnesota at the last end of the 1800's and Germany before that.
>>>> I'm guessing that mayo was not a readily used condiment at that time
>>>> and place. I don't know the history of deviled eggs. Maybe I'll go
>>>> look that up. For lots of foods I think people made do with what they
>>>> had.
>>>> Janet US
>>> My family is mostly German descent and from right here in Iowa. I
>>> explained before that my mom grew up on a farm and my first years were
>>> spent on a farm, and Mom didn't ever have commercial mayo on hand. If
>>> she wanted something like mayo (salad dressing, to be exact), she used
>>> a boiled dressing recipe - kind of a home-made mayo that was cooked
>>> and then chilled.
>>>
>>> N.
>>
>> Hey, sister! Ditto on the mom farm heritage and the boiled dressing!
>> When I looked up deviled eggs in the Net yesterday, I was looking for
>> some sort of link to the Germans that would explain our mom's eggs.
>> Although the Germans had their own take on deviled eggs, I didn't find
>> the butter connection. So perhaps it was something that traveled
>> throughout the US German community at that time. (I had forgotten
>> about boiled dressing. That stuff isn't bad -- I'll have to make some
>> sometime soon.)
>> Oops! found it! At the last moment I thought to check The
>> Settlement Cookbook. This cookbook is old timey, Milwaukee, German
>> familiar. Here is the recipe
>> Deviled Eggs
>> 4 hard-cooked eggs
>> 1/4 teaspoon salt
>> 1/2 teaspoon dry mustard
>> 1/8 teaspoon cayenne pepper
>> 1 teaspoon vinegar
>> 1 tablespoon melted butter
>> Cool eggs, remove shell and cut each in half, lengthwise. Remove
>> yolks and rub them smooth; mix thoroughly with the rest of the
>> ingredients or with mayonnaise. Fill each half white of egg with this
>> mixture. Or, add 4 boned anchovies, pounded smooth and strained. Or
>> add 1/4 chopped chicken veal, ham or tongue.
>> Janet NOTE: When researching the eggs on the Internet, I found that
>> Germany tended to use anchovies in their eggs.
>> Janet US
>
>Very interesting. I wish I had the Penn Dutch cookbook section
>arranged, because I have some historic things that are in that
>section. (Right now I am occupied with arranging ephemera.)

Do you think there are similarities? I've always thought the Penn
Dutch were distinctly their own.
Janet US

On Fri, 06 Jul 2012 22:49:38 -0400, "Jean B." > wrote:

>Janet Bostwick wrote:
>> On Fri, 06 Jul 2012 09:48:53 -0700, sf > wrote:
>>
>>> On Fri, 6 Jul 2012 08:24:43 -0700 (PDT), Nancy2
>>> > wrote:
>>>
>>>> I don't put butter in potato salad. I do use mayo or my mom's cooked
>>>> dressing.
>>> I like potato salad that's not made with mayonnaise, but I rarely make
>>> it so when I do - everyone wants me to make the one with mayo.
>> Do you have any non-mayo recipes you would share? I am a potato salad
>> klutz. I have two different kinds I make and I can't get beyond them.
>> Janet US
>
>Here a one I like (again, I have not made it for years).
>
>Potato Salad with Roasted Red Peppers (4 large)
>
>Not much can make me stray from mom’s potato salad, but this one
>is delectable!
>
>2-4 Tbsp dry white wine
>1 Tbsp olive oil
>salt and freshly ground black pepper to taste
>2 lbs red-skinned waxy potatoes
>1/4 c minced green onion
>
>Dressing:
>1/3 c olive oil
>3 Tbsp balsamic vinegar
>1 1/2 tsp grainy Dijon mustard
>1 medium clove garlic, pressed
>
>3 medium red bell peppers
>3/4 c Niçoises olives, pitted and halved
>
>Combine wine, 1 Tbsp oil and salt and pepper to taste in a small bowl.
>
>Boil unpeeled potatoes in salted water till done, ca 20-25
>minutes. Drain, peel, and dice. Add to wine mixture, tossing
>gently to coat. Add onions, toss again, and cool. Can stop here
>and refrigerate for a day if you so desire. Add dressing
>ingredients and adjust seasoning. Chill for up to 4 hours.
>
>Roast peppers under broiler ca 2” from heat, turning frequently,
>till charred and blistered—-ca 15 minutes. Cover with foil and
>let steam for ca 15 minutes more. Peel and halve, removing core
>and seeds. Cut into 1/2” strips and cut strips into 1” pieces.
>Stir into salad along with olives, and serve.

Thank you! That sounds absolutely up my alley. I'll have to go
shopping for the olives, otherwise I have everything else. I'm
looking forward to this.
Janet US

Janet Bostwick wrote:
> On Fri, 06 Jul 2012 22:44:07 -0400, "Jean B." > wrote:
>
>> Janet Bostwick wrote:
>>> On Fri, 6 Jul 2012 08:24:09 -0700 (PDT), Nancy2
>>> > wrote:
>>>
>>>> On Jul 5, 5:46 pm, Janet Bostwick > wrote:
>>>>> On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:
>>>>>> On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>>>>>> > wrote:
>>>>>>> On Jul 2, 8:55 pm, "Jean B." > wrote:
>>>>>>>> Janet Bostwick wrote:
>>>>>>>>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>>>>>>>>> > wrote:
>>>>>>>>>> I never use mayo in mine, I make them like my mama did - some soft
>>>>>>>>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>>>>>>>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>>>>>>>>> are chilled, which are much easier to transport and eat than a mooshy
>>>>>>>>>> mayo style.
>>>>>>>>>> N.
>>>>>>>>> That's the way my mother made them. They're very tasty and have a
>>>>>>>>> much nicer mouth feel.
>>>>>>>>> Janet US
>>>>>>>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>>>>>>> --
>>>>>>>> Jean B.
>>>>>>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>>>>>>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>>>>>>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>>>>>>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>>>>> I've never heard of anyone putting butter in deviled/stuffed eggs
>>>>>> before this thread.
>>>>> I don't know where Nancy's family is from, but mine is from the depths
>>>>> of Minnesota at the last end of the 1800's and Germany before that.
>>>>> I'm guessing that mayo was not a readily used condiment at that time
>>>>> and place. I don't know the history of deviled eggs. Maybe I'll go
>>>>> look that up. For lots of foods I think people made do with what they
>>>>> had.
>>>>> Janet US
>>>> My family is mostly German descent and from right here in Iowa. I
>>>> explained before that my mom grew up on a farm and my first years were
>>>> spent on a farm, and Mom didn't ever have commercial mayo on hand. If
>>>> she wanted something like mayo (salad dressing, to be exact), she used
>>>> a boiled dressing recipe - kind of a home-made mayo that was cooked
>>>> and then chilled.
>>>>
>>>> N.
>>> Hey, sister! Ditto on the mom farm heritage and the boiled dressing!
>>> When I looked up deviled eggs in the Net yesterday, I was looking for
>>> some sort of link to the Germans that would explain our mom's eggs.
>>> Although the Germans had their own take on deviled eggs, I didn't find
>>> the butter connection. So perhaps it was something that traveled
>>> throughout the US German community at that time. (I had forgotten
>>> about boiled dressing. That stuff isn't bad -- I'll have to make some
>>> sometime soon.)
>>> Oops! found it! At the last moment I thought to check The
>>> Settlement Cookbook. This cookbook is old timey, Milwaukee, German
>>> familiar. Here is the recipe
>>> Deviled Eggs
>>> 4 hard-cooked eggs
>>> 1/4 teaspoon salt
>>> 1/2 teaspoon dry mustard
>>> 1/8 teaspoon cayenne pepper
>>> 1 teaspoon vinegar
>>> 1 tablespoon melted butter
>>> Cool eggs, remove shell and cut each in half, lengthwise. Remove
>>> yolks and rub them smooth; mix thoroughly with the rest of the
>>> ingredients or with mayonnaise. Fill each half white of egg with this
>>> mixture. Or, add 4 boned anchovies, pounded smooth and strained. Or
>>> add 1/4 chopped chicken veal, ham or tongue.
>>> Janet NOTE: When researching the eggs on the Internet, I found that
>>> Germany tended to use anchovies in their eggs.
>>> Janet US
>> Very interesting. I wish I had the Penn Dutch cookbook section
>> arranged, because I have some historic things that are in that
>> section. (Right now I am occupied with arranging ephemera.)
>
> Do you think there are similarities? I've always thought the Penn
> Dutch were distinctly their own.
> Janet US

I am not sure, which is why I want to find some particular
books--NOT the books that contain mostly the same old stuff that
you see elsewhere.

--
Jean B.

Janet Bostwick wrote:
> On Fri, 06 Jul 2012 22:49:38 -0400, "Jean B." > wrote:
>
>> Janet Bostwick wrote:
>>> On Fri, 06 Jul 2012 09:48:53 -0700, sf > wrote:
>>>
>>>> On Fri, 6 Jul 2012 08:24:43 -0700 (PDT), Nancy2
>>>> > wrote:
>>>>
>>>>> I don't put butter in potato salad. I do use mayo or my mom's cooked
>>>>> dressing.
>>>> I like potato salad that's not made with mayonnaise, but I rarely make
>>>> it so when I do - everyone wants me to make the one with mayo.
>>> Do you have any non-mayo recipes you would share? I am a potato salad
>>> klutz. I have two different kinds I make and I can't get beyond them.
>>> Janet US
>> Here a one I like (again, I have not made it for years).
>>
>> Potato Salad with Roasted Red Peppers (4 large)
>>
>> Not much can make me stray from mom’s potato salad, but this one
>> is delectable!
>>
>> 2-4 Tbsp dry white wine
>> 1 Tbsp olive oil
>> salt and freshly ground black pepper to taste
>> 2 lbs red-skinned waxy potatoes
>> 1/4 c minced green onion
>>
>> Dressing:
>> 1/3 c olive oil
>> 3 Tbsp balsamic vinegar
>> 1 1/2 tsp grainy Dijon mustard
>> 1 medium clove garlic, pressed
>>
>> 3 medium red bell peppers
>> 3/4 c Niçoises olives, pitted and halved
>>
>> Combine wine, 1 Tbsp oil and salt and pepper to taste in a small bowl.
>>
>> Boil unpeeled potatoes in salted water till done, ca 20-25
>> minutes. Drain, peel, and dice. Add to wine mixture, tossing
>> gently to coat. Add onions, toss again, and cool. Can stop here
>> and refrigerate for a day if you so desire. Add dressing
>> ingredients and adjust seasoning. Chill for up to 4 hours.
>>
>> Roast peppers under broiler ca 2” from heat, turning frequently,
>> till charred and blistered—-ca 15 minutes. Cover with foil and
>> let steam for ca 15 minutes more. Peel and halve, removing core
>> and seeds. Cut into 1/2” strips and cut strips into 1” pieces.
>> Stir into salad along with olives, and serve.
>
> Thank you! That sounds absolutely up my alley. I'll have to go
> shopping for the olives, otherwise I have everything else. I'm
> looking forward to this.
> Janet US

You're very welcome. I hope you like it.

--
Jean B.