Make-Ahead Muffin Melts*

12 whole hard-boiled eggs, peeled and chopped
2 cups grated cheddar cheese
1 cup mayo
12 slices bacon, fried and crumbled
1 T Dijon mustard
1/2 tsp garlic powder
3 dashes Worcestershire sauce
6 whole English muffins split

Combine eggs with all other ingredients. Fold together gently. Cover and store in fridge overnight.
Spread on English muffin halves, then broil them for 3 to 5 minutes or until hot and bubbly.

Quiche

1 9-inch unbaked pie crust

1 foil collar to prevent over-browning

1 C. shredded Swiss cheese

1/3 lb. bacon, cooked until crisp and crumbled

2 green onions, thin-sliced and chopped

1/2 tsp. salt

1/4 tsp. dry mustard

3 eggs, beaten

1 C. half and half

2 C. other ingredients: 1/2 chopped green pepper, 4 oz. sliced mushrooms, ½ tomato, 2 green onions. Pre-cook green pepper, mushrooms, tomato, and green onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.

1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.

2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.

3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.

5. Remove from oven and let stand 10 minutes before cutting.


Deviled Eggs

3 eggs

1-2 Tbsp. Mayonnaise

1/4 tsp. mustard

1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste

1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.

4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.

5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.

6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.