Stuffed Eggs with Mayonnaise

In Romanian: Oua umplute cu maioneza

Ingredients

• 6 eggs
• 1 tablespoon butter
• 1 tablespoon sour cream
• Pinch of salt
• Pinch of Pepper
• Mayonnaise
• Sweet peppers or olives for garnish
• Lettuce, chopped

Directions

Hard boil the eggs, shell and let cool. Cut in half crosswise, remove the yolks and place them in a bowl. Mix the yolks with the butter and sour cream. Add salt and pepper to taste.
Fill each egg half with the mixture and arrange the egg filled side down on a plate on which you previously spread a layer of mayonnaise. On top of each egg, place a piece of pepper or sliced olive. Decorate around the eggs with chopped lettuce.

Frozen Cranberry Banana Salad

• 1 can (20 oz) pineapple tidbits – drain juice into a medium bowl and set aside
• 4 medium firm bananas – cut in half lengthwise twice so you have four long strips to cube into small pieces. Add banana chunks to the pineapple juice.
• 1 can (16 oz.) whole-berry cranberry sauce
• one-half cup sugar
• 1 carton (12 oz) frozen whipped topping, thawed
• one-half cup chopped walnuts (optional)

In a large bowl, combine the cranberry sauce and sugar. Remove the bananas from the juice and discard the juice. Add the bananas to the mixture. Stir in pineapple, whipped topping and nuts. Pour into a 9" x 13" pan and freeze until solid. Remove from freezer 15 minutes before serving. This is enough for 12 – 16 servings. It’s pretty and delicious!  I have also been known to add some miniature marshmellows which is really delicious too.

BLT Salad for One

(adjust recipe according to how many you want to serve)

• One-fourth cup uncooked elbow macaroni
• 3 tablespoons mayonnaise
• 4 teaspoons chili sauce
• One and one-half teaspoons lemon juice
• One-half teaspoon sugar
• One-half teaspoon chicken bouillon granules
• 1 plum tomato, chopped
• 2 tablespoons chopped red onion
• 1 cup torn iceberg lettuce
• 1 bacon strip, cooked crisp and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, chili sauce, lemon juice, sugar and bouillon; stir in the macaroni, tomato and onion. Refrigerate until chilled. Serve in lettuce-lined bowl and sprinkle with bacon bits.

Walnut-Cream Cheese Finger Sandwiches

• 12 oz cream cheese, softened (reduced fat option works fine)
• one half cup finely chopped walnuts, toasted
• 2 T. minced fresh parsley
• 1 T. finely chopped onion
• 1 T. finely chopped green pepper
• 1 tsp. lemon juice
• one-fourth teaspoon ground nutmeg
• salt and pepper to taste
• 24 thin slices white sandwich bread with crusts removed

Beat the cream cheese until smooth and add the walnuts, parsley, onion, green pepper, lemon juice, nutmeg, salt and pepper until blended. Spread about 2 tablespoonfuls over each of 12 bread slices and top with remaining bread. Cut each sandwich into one inch strips.

Yummy Breakfast Rolls

• 2 8-oz. tubes crescent rolls
• 2 8-oz. pkgs. cream cheese, softened
• 1 1/4 cups sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1 teaspoon cinnamon

Unroll one can of crescent rolls into the bottom of a 13"x9" pan. Don’t press seams together! Mix cream cheese with one cup of the sugar and vanilla; spread over the rolls. Place second can of crescent rolls over top. Pour on melted margarine and top with mixture of 1/4 cups sugar and the cinnamon. Bake for 30 minutes at 350 degrees.

Once baked the rolls can be cut along the lines of the crescent shaped triangles. Cut in half again. These are rich.

Horrible Hash

• 1 – 16oz carton sour cream
• 1 bag of colored mini marshmallows
• I – 16oz can of fruit cocktail
• I small (4-6 oz?) can of pineapple (tidbits, chunks, or crushed)
• Coconut flakes, if desired
• Chopped walnuts, if desired

Drain fruit cocktail and pineapple. Place sour cream, fruit, and marshmallows in a bowl and stir together. Add the desired amount of coconut flakes. Refrigerate until ready to serve.

You can add any kind of fruit that you want, like canned mandarin oranges, bananas, or fresh seasonal fruit.