Carolina Kitchen
Egg Salad à la Linda Linda Miller’s egg salad is legendary among volunteers working at animal rescue events in Raleigh. Here is her recipe, tweaked to use bread-andbutter pickles. You can also use dill or sweet pickle cubes, or a combination. But no matter which pickles you pick, drain them very well to prevent soggy salad. Serve on sliced bread, in pitas or scooped alongside tomato wedges.
6 ½ ½ ¼
½ ½ ¼ 4
hard-cooked eggs, peeled cup diced celery cup diced red onion cup chopped bread-andbutter pickles, drained well teaspoon black pepper, or to taste teaspoon salt, or to taste cup mayonnaise teaspoons Dijon mustard Chives, chopped (optional)
Slice the hard-cooked eggs into a large bowl. Chop up the eggs or use a pastry blender to cut them up. Add the celery, onion, pickles, pepper and salt, and combine. Stir in the mayonnaise and mustard. Cover and refrigerate. Keep cold until serving. Sprinkle with chives. cup
Yield: About 4 cups
Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
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Pimento Cheese Biscuits
The boom in locally made pimento cheese provides lots of options for these biscuits. (Try jalapeño!) When the biscuits are completely cool, they can be put in bags and frozen. Serve as-is with butter, or slice and fill with sausage patties, sliced tomatoes — or it’s hard to go wrong with more pimento cheese! 2 cups flour ¼ teaspoon cayenne pepper (optional) 1 tablespoon baking powder ½ cup chunky 1 teaspoon salt pimento cheese ¾–1 cup milk Preheat the oven to 450 degrees. Spray a baking pan with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, salt and cayenne pepper, if using. Add the pimento cheese and use a pastry blender to cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk about ¼ cup at a time until the mixture forms a wet, but not soggy, dough. You may not need a full cup of milk. Drop by large tablespoons onto the baking pan, placing the biscuits close together. Bake for 10–12 minutes or until the tops and bottoms are lightly brown. Yield: About 8 biscuits
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