Crawfish Stuffed Picnic Eggs
Potato Salad
Binky’s Seasoning
1 dozen large or jumbo hard-boiled eggs, halved with yolks and whites separated 3 pounds cooked crawfish (store bought or cooked at home), peeled and chopped 24 whole, cooked and peeled crawfish to use as garnish (do not chop) ¾ -1 cup Hellmann’s mayonnaise (adjust to desired consistency) 1 to 1 ½ teaspoons sweet pickle relish (or to taste) ½ teaspoon prepared mustard 4 green onions, chopped (I add a little extra) 24 green onion stems to use as garnish (about 1/2-inch in length) on the eggs Cayenne pepper, to taste Salt and black pepper, to taste 2 tablespoons instant mashed potato flakes 2 or 3 drops Tabasco or other hot sauce
6 medium potatoes, peeled, washed and cubed 3 hard-boiled eggs, cut up ½ teaspoon celery salt ¼ cup dill pickles, chopped ¼ cup white or yellow onions, chopped 1 tablespoon yellow mustard 1 ½ cups mayonnaise 2 slices bacon, cooked and crumbled Salt and pepper
Mix two parts salt, 1 part onion powder, 1 part garlic powder, 1 part black pepper, 1 part paprika, 1 part chili powder, ½ part cayenne pepper, ½ part crushed oregano and ½ part crushed rosemary. (Add more salt and mix in water until dissolved and you have a good brine.)
Place potatoes in a large pot, cover with water and cook on medium until potatoes are tender. Drain. In separate bowl, mix celery salt, pickles, onions, mustard and mayonnaise and pour over potatoes. Add eggs and mix well; add salt and pepper to taste. Sprinkle bacon bits over the top.
Garden Salad
In a large bowl, mash the egg yolks until creamy and smooth. Add the mayonnaise, mustard, chopped green onions, pickle relish, hot sauce, cayenne pepper, salt, black pepper and potato flakes and combine until thoroughly mixed. Fold in the chopped crawfish meat and mix well. Spoon the crawfish-egg mixture into the egg whites, filling the centers generously. Garnish each egg with an entire crawfish tail and green onion stem. Carefully monitor the amount of salt used; if your cooked crawfish are highly seasoned, you may want to omit salt altogether or lessen the amount used. Cover and refrigerate until ready to serve.
Janice Bush Baldwin EMC
Gulf Shores Fried Chicken 1 chicken, cut into eight pieces 1 cup flour Salt, pepper, cayenne pepper or Binky’s Seasoning (recipe following) Solid Crisco or oil for frying Place enough Crisco in an electric frying pan set at 350 to 375 degrees to come up the sides about ¼ of an inch. Since temperatures may vary on fry pans, be careful not to let the oil burn. Mix flour with seasonings. Coat chicken with seasoned flour and shake off excess. Brown chicken on each side, then cover and cook until juices run clear (about 20 minutes).
Clyde Helmer Baldwin EMC
1 cup chopped carrots 1 cup chopped radishes 1 cup chopped onion (red onions add color) 1 cup chopped cucumber ½ cup chopped bell pepper 1 ½ cups chopped broccoli 1 cup mayonnaise 1 pound hickory smoked bacon 4 cups elbow macaroni Salt and pepper Fry bacon until crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Cook macaroni until tender. Don’t overcook or the noodles will fall apart when mixed with other ingredients. Drain macaroni and let cool. In a large bowl, combine all chopped raw vegetables and crumbled bacon. Mix well, gently add macaroni and mayonnaise, salt and pepper. Gently mix all ingredients until well coated with mayonnaise. Chill overnight. Mary Ann Johnson North Alabama EC
Kim Robertson, Baldwin EMC Please send us your original recipes, developed by you or family members, and not ones copied from a book or magazine. You may adapt a recipe from another source by changing as little as the amount of one ingredient. Cook of the Month winners will receive $50, and may win “Cook of the Month” only once per calendar year.
Share a story about your recipe! Whether it’s your grandmother’s best cake or your uncle’s camp stew, every recipe has a story behind it. We’ll pay $50 for the best recipe-related story each month. Submit: Online: alabamaliving.coop Email: recipes@alabamaliving.coop Mail: Recipes, P.O. Box 244014 Montgomery, AL 36124
Recipe Themes and Deadlines: Aug. Sept. Oct.
Alabama Living
Canning Muscadines Campfire Cooking
June 8 July 8 Aug. 8
Follow us!
Correction!
Please note the following ingredients correction for our May, Chicken Salad, recipe: Lawson's Chicken Salad 4 cups chicken, cooked and shredded 1 cup chopped celery 1 cup mayonnaise 1/4 cup sour cream 3 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon pepper JUNE 2016 49