Ingredient: tabasco

Deviled Eggs

This is Mom’s deviled egg recipe. It’s always made for Thanksgiving and Christmas dinners.  Sometimes she has to make a whole separate batch for my Uncle Mike, or he’ll eat them all before anyone else can.

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 Deviled Eggs
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Carefully shell the eggs and cut in half. Put the yolks in a separate bowl and set aside.
  2. Mash the yolks and mix ins the mustard, mayo, relish, and Tabasco.
  3. Scoop the mixture into the halved egg whites.
  4. Sprinkle paprika on top and serve.
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German Potato Salad

This is a staple of our Thanksgiving and Christmas dinners.  I’m fairly certain if Dad had his way, Mom would make it at least once a month.

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 German Potato Salad
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. After the potatoes have been boiled and skinned, cut into about 1" cubes and place in a large pot.
  2. In a deep pan, fry bacon until almost done; pour off half of the grease.
  3. Add onions to the pan and saute in the remaining bacon grease.
  4. Add vinegar with a "big drop" of water or the onions; Add Tabasco to taste.
  5. Simmer mixture in the pan for 3 to 4 minutes.
  6. Pour mixture from the pan into the pot with the potatoes and fold well.
  7. Add salt and pepper to taste.
Recipe Notes

Serve hot.  Can be refrigerated and reheated.

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Shrimp Etoufee

One of my favorite creole dishes.  A lot of places serve crawfish etoufee, but its hard to beat shrimp.

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 Shrimp Etoufee
Course Main Dish
Cuisine Cajun/Creole
Servings
Ingredients
Course Main Dish
Cuisine Cajun/Creole
Servings
Ingredients
Instructions
  1. Melt 1 stick of butter in a skillet on low-medium heat.
  2. Add garlic and onions to the butter and cook 10 to 15 minutes or until soft.
  3. Add the bay leaves, white wine, squeeze from the lemon, salt, pepper and spices.
  4. Simmer for 10 minutes, then remove bay leaves.
  5. Add shrimp and cook for 20 minutes, covered.
  6. Serve over white rice. Add cajun/creole seasoning or Tabasco to taste.
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