Delicious Baked Lasagna

The Secret's in the Sauce

The basis of a good lasagna casserole is the Marinara sauce. It's important to let the sauce simmer long enough to develop a good flavor while finding the proper balance of spices, type of sausage, meat and other ingredients. The sauce can be used for spaghetti, manicotti, ziti, rotini, rigatoni or even on French bread.

If you watched The Godfather, you saw Clemenza cooking spaghetti for twenty guys. His secret ingredient was a little sugar and a splash of wine while it simmered.

Prepare Ahead of Time, Bake Later

Making lasagna at home can take a little time, but the end result is worth the effort. Usually, I make lasagna to serve on Christmas Eve or on the day before Thanksgiving, since that's when most guests visit our house. The casserole can be made ahead of time, refrigerated, and baked on the day it's to be served, making it the ideal meal for a family gathering.

It can also be frozen for later use; however, I would recommend using a metal baking pan rather than a glass pan when freezing the casserole. It's possible to line the pan completely with aluminum foil so that the foil package can be taken out of the pan to conserve freezer space and free up the use of your baking pan.

Marinara Sauce Ingredients

        • 2 tablespoons olive oil
• 1 tablespoon onion, minced, fresh or dried
• 4 cans tomato sauce, 16 ounce
• 1 can tomato paste, 12 ounce
• 1 pound ground sirloin, or ground chuck
• 1 pound mild Italian sausage, ground or links cut up
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 2 teaspoons sugar

Instructions for Making the Sauce

1. Start with a couple of tablespoons of olive oil in a large pot.
2. Add the garlic and minced onions and cook until they become transparent.
3. Add the ground beef and cook until it's brown. Spoon the cooked beef onto a separate dish and drain off any excess grease.
4. Using the same pan, cook the mild Italian sausage until browned and drain off excess fat.
5. Return the cooked ground beef to the pan.
6. Add the four cans of tomato sauce.
7. Add the tomato paste.
8. Add one or two teaspoons of granulated sugar along with the remaining spices.
9. Cover the mixture and simmer over low heat stirring occasionally for one hour or longer.

While this is simmering, prepare the other ingredients that will be layered in a casserole dish.

Ingredients for the Three Cheese Mixture

1. 1/2 pound (8-ounce) whole milk mozzarella or use pre-shredded mozzarella cheese
2. 1 cup of shredded Parmesan cheese
3. 2 eggs, scrambled
4. 1 (15-ounce) carton of ricotta cheese
5. 1 tablespoon dried parsley (optional)

Instructions for Making the Cheese Mixture

Stir together the ingredients for the three-cheese mixture while the sauce is simmering.
1. Shred the block mozzarella cheese or use ready-prepared shredded cheese.
2. Scramble two eggs in a medium sized bowl.
3. Add the ricotta cheese.
4. Stir in the Parmesan and mozzarella cheese.
5. Add the parsley if desired.
6. Cover the mixture with cellophane wrap and refrigerate it while you cook the lasagna noodles.

. Fill a large pan with water.
2. Bring to a boil and add 1 teaspoon salt.
3. Add the noodles slowly to keep the water boiling.
4. Cook the noodles until tender, following the package directions.
5. To make handling the cooked noodles easier, cook them 3 minutes less than the instructions say.
6. Drain the pan and arrange the noodles on a lightly greased cookie sheet for ease in layering.
If you prefer, you can use ready-to-bake lasagna noodles that don't require boiling before use.

Instructions for Preparing the Casserole

1. Start by spooning a thin layer of sauce into an oven-proof casserole dish. Make sure there's enough sauce to cover the bottom of the dish.
2. Place a layer of noodles across the top of the sauce slightly overlapping the edges.
3. Next, spoon a layer of the cheese mixture over the noodles. Smooth the cheese to evenly cover the noodles.
4. Repeat from step one by putting sauce on top of the noodles and continue to layer the noodles, cheese, and sauce ending with a layer of sauce.

Instructions for Baking the Casserole

1. Cover the casserole with a layer of aluminum foil with small holes poked in the top to allow steam to escape.
2. Place the casserole on a foil-lined cookie sheet to keep the oven clean in case it spills over.
3. Bake the casserole in a 350 degree (f) oven for around 45 to 55 minutes until it starts to bubble all the way through.
4. Remove the casserole from the oven.
5. After baking, remove the dish from the oven and allow the lasagna to rest for about 10 minutes before cutting to serve. Use a serrated knife and a spatula to dish out individual servings.
This dish can be prepared ahead of time and refrigerated for cooking later.

Before baking, cover the lasagna tightly with a cellophane wrap and refrigerate overnight. Cooking time is slightly longer if the lasagna has been refrigerated.

Leftovers are great warmed up the next day.

Quick Meals in Less Than 20 Minutes

Making a large batch of sauce takes care of several pasta-based meals. Freeze any remaining sauce in family-sized portions, usually about two cups per container. After the sauce cools, ladle it into the containers, remove the excess air and store them in the freezer until needed.

A homemade meal can be prepared as quickly as you can boil the water and cook any type of pasta you like such as spaghetti, rotini, elbows, or shells. Turn the frozen sauce out into a microwave-safe dish and cover the dish with wax paper.

While the pasta is boiling, microwave the sauce one minute at a time, stirring between times until it reaches the temperature desired. Served with a side vegetable or salad and garlic bread and you have an easy, delicious meal.

Broccoli Ham Quiche - Great for Any Meal

Making a quiche is simple even for novice bakers. In a matter of minutes, you can put together this hearty meal that turns out great whether you use a ready made pie crust or make one from scratch. 

Most people believe that quiche is a French creation but the dish actually originated in Germany. The word quiche (pronounced keesch) comes from the word kuchen which means cake. According to the French Training Site, quiche is "a delicious egg pie with a nice buttery crust."

The beauty of this dish is that you can alter the ingredients to suit your personal tastes and dietary needs. Quiche can be enjoyed as an appetizer or as an entree for a meal. It can be made with different types of cheese using either whole milk, reduced fat milk or cream. Adding meat is optional. They're really delicious when made with cooked shrimp, chopped turkey, leftover chicken, spicy sausage or served plain made with only eggs and cheese.

Ingredients for a Homemade Crust:

1 cup of all-purpose flour

1/3 cup of solid shortening or butter

1/4 teaspoon salt

2 - 3 Tablespoons of water

Making a pie crust is the first step. A fresh crust has only four minimal ingredients: flour, butter, salt and water.

For a one crust pie combine one cup of sifted flour and one quarter teaspoon salt with one third cup of butter or shortening in a medium sized bowl.

Using two knives in a crisscross fashion cut the shortening into the flour until the mixture looks like cornmeal. Add the cold water a little at a time to form a dough ball.

Refrigerating the dough for a few minutes makes it easier to roll out.

On a floured surface, carefully roll out the dough until it is large enough to cover the bottom and sides of a nine inch pie pan.

A clean, dry, well-floured surface works best.

If the dough starts to stick, sprinkle a little more flour on both the surface and the rolling pin.

Transferring the rolled out dough to a pie pan can be tricky.

Start by rolling up one side and fold it over on itself. If it tries to stick to the surface, run a spatula underneath to free the edge. A little sprinkle of flour helps to loosen the edges.

Move the crust and position it in the ovenproof pie dish and begin to unroll it. Center the dough so that all edges have a bit of an overlap.

Trim off the excess from around the edge with a knife or kitchen shears. Fold under the excess and you're ready to flute the rim of the crust.

The fluted edge of the pie crust edge is formed by using two fingers of one hand and pushing a finger from the other hand between those two fingers, pressing gently to form a ridge between the first two fingers.

• One cup of shredded cheese.

Almost all types of cheese will work in a quiche. For this pie, I used a ready-made shredded blend of four kinds: Monterey Jack, cheddar, Queso Quesadilla and Asadero natural cheeses.

• One cup of milk

This time I was out of milk so I used evaporated milk. You can use half and half or 2% milk or skim if you're counting calories.

• Broccoli Florets

I trimmed these really small so they would submerge in the liquid as I didn't pre-cook them.

• 3 Large eggs - lightly scrambled
• 1 - 2 cups of cubed ham chunks

You can substitute diced deli ham, leftover baked ham, cooked sausage, shrimp, shredded pork roast, etc. or leave out the meat entirely if you wish. Just add a bit more cheese.

• 1 tsp. dry mustard (optional) and salt and pepper to taste
• 1/4 cup all purpose flour

Assembling the Pie:

1. Arrange the trimmed broccoli florets around with the stems down if possible for an attractive finish.
2. Distribute the ham chunks over the bottom of the crust
3. Cover with a layer of cheese.

Scramble the eggs, add the flour and seasonings and mix it all together. Add the cup of milk and pour the mix over the ingredients in the crust.

Taking care not to overfill the dish, pour in the liquid until the bottom edge of the fluting on the crust is reached. Carefully transfer the filled pie crust to a cookie sheet covered in aluminum foil.

Place the cookie sheet and pie dish into a pre-heated oven at 350 degrees for 50 minutes to an hour. Jiggling the cookie sheet will let you know if the center is set and ready to take out of the oven.

Allow the baked quiche to cool for at least ten minutes during which the top will settle down a bit. Cutting too soon will result in the slices being too loose and mushy.

The leftovers can be refrigerated and warmed up for another meal.

Wrapping the outer crust with a strip of aluminum foil keeps the crust from getting burned during the long cooking time. I make a long two-inch wide strip of aluminum foil and wrap it around the edge of the pie crust before filling it.

This pie is ready to slice and serve with your favorite side dish like salad or fruit. It stands alone as a meal for breakfast, brunch, lunch, dinner or late-night snack or can be used in smaller portions as an appetizer.

Here's hoping you'll give this recipe a try. Let me know how you liked your own version of ingredients. Thanks for stopping in to take a look.

Easy Breadsticks from Canned Biscuits

Winter days call for steamy bowls of hot soup or chili. Top those hearty dishes with breadsticks made from canned biscuits. Easy to do. Goes from the oven to the table in minutes.

Canned biscuits were a staple for a family meal when I was a child. They came packaged in cardboard with a blue wrapper and were economical for a family with three children.

The label peeled off to reveal a solid black line on the inner cardboard. We would draw straws to see who would give it a good whack on the edge of the countertop. The can would pop open and compressed dough would spill from the tube.

We'd separate the little orbs and arrange them on a cookie sheet. Into the oven they'd go, and after a few minutes, we'd have ready-made biscuits to go with our meal. Not as good as from scratch, but much quicker. We saved them for the end of our meal, topped off with syrup or honey.

To make the breadsticks pictured here, roll each raw biscuit between your palms like a rope of clay. Then, twist them slightly and stretch them across the baking sheet. Pressing the ends of the dough to the pan helps to hold them in place while they bake.

These bake in just a few minutes, turning  canned biscuits into delicious breadsticks. 

The aroma of baking bread is an enticing smell that brings family members or guests into your kitchen. When they spot these fluffy breadsticks rising in the oven, they'll rush to the dinner table. Tell the kids to set the table—these breadsticks will be golden-brown in moments.

What goes better with a hot bowl of chicken noodle soup or tomato soup than a couple of soft, warm breadsticks? With a little help from the refrigerated biscuit makers, you'll have these magic wands of dough stretched out on a tray and ready to pop in the oven in a little time. It really doesn't matter which brand you choose, whether it's the store brand or the most expensive kind, they turn out fine.

Once you've baked these, you'll see how simple it is to make them. And almost like magic, they disappear just as quickly.

• Separate the biscuits into individual pieces and roll each piece between your palms until they form an elongated shape.

For variety, sprinkle the raw biscuits with different seasonings before baking. For soup or chili, a light coating of flaked parsley or onion salt makes them tasty. Or brush a bit of melted butter over each and then sprinkle them with sesame seeds.

To make these for breakfast, sprinkle the unbaked elongated shapes with cinnamon and granulated sugar and add a variety of chopped nuts on top. The nuts can be rolled into the dough while they're being shaped.

How to Prepare the Biscuits for Baking

1. Preheat the oven to the recommended temperature on the package. Peel off the outside wrapper and pop open the can.
2. Separate the biscuits and shape them into an elongated form by rolling them between your palms.
3. They can also be rolled out on a lightly floured surface like a pastry board or a countertop.
4. Secure the ends of the rope by pressing firmly down after placing the dough strips crosswise on a non-greased cookie sheet.
5. Sprinkle a light dusting of garlic salt or onion salt, then, brush on a light coating of melted butter.
6. Optional: Top them off with sesame seeds, poppy seeds, Italian seasoning, or parsley flakes.

Use a spatula or kitchen tongs to move the baked breadsticks to a napkin-lined serving basket or bowl. Serve with a prepared vegetable or pasta dish. These go great with homemade chili or spaghetti.

The breadsticks in the video below are another way to prepare fresh breadsticks. Those are made with ready-made self-rising rolls, which have been thawed before they're rolled out and twisted into shape. The chef demonstrates an interesting method of twisting the dough to form pretzel-like shapes with little work. A little more time is needed for this type of dough to rise again after being formed into the desired shape before baking.

Spice up your everyday meals with a little help from the refrigerated biscuits or self-rising rolls in the dairy case. Or if you have the time, make a batch from scratch.

You'll love the home-baked aroma that fills your kitchen every time you make them.

Mrs. Smith's Pie Crust Recipe

This favorite recipe for 2 pie crusts was taught in my Home Economics class way back when. 

Mrs. Smith, my high school home economics teacher, shared a recipe that's come in handy many times over the years. Little did she know that decades later, I'd be posting her tried-and-true recipe for egg pastry for other home cooks to try.

Whether you're an experienced baker or trying this for the first time, you can master this easy, tasty recipe with great results.

Check the price of fresh or frozen pies at the grocery store and it just makes sense to make them yourself. You'll have the satisfaction of saving money and impressing your family with a homemade treat.

Equipment You'll Need:

• Large mixing bowl
• Sifter (optional)
• Two knives and a fork
• Dry measuring cups
• A Liquid measuring cup
• Measuring spoons
• Rolling pin
• Deep dish pie pan eight or nine inches

Ingredients: (This makes 2 Pie Crusts)

• 3 cups of All-Purpose Flour
• 1 1/2 teaspoons of salt
• 1/2 cup Crisco solid vegetable shortening
• 1/2 cup butter, unsalted
• 1 egg, slightly beaten
• 1 teaspoon of vinegar
• 1/2 cup of ice water
• 1/2 cup All-Purpose Flour for dusting the pastry board

Instructions:

1. Gather your ingredients so you know you have everything you need.
2. Measure out 3 cups of flour then sift the measured quantity over the mixing bowl. Add the salt and blend the mix together with a whisk.
3. Add 1/2 cup of vegetable shortening to the flour mixture. Blend the shortening into the flour using two knives in a crosswise fashion.
4. Cut the butter into smaller pieces and repeat the cutting-in process until the flour mixture looks like cornmeal.
5. Beat the egg slightly and add 1 teaspoon of vinegar and 1/2 cup of ice-cold water.
6. Pour the egg liquid into the flour mix, blending lightly with a fork, stirring just until the dough holds together in a loose ball.
7. Divide the dough into two portions. Wrap one half in cellophane and refrigerate if making a one crust pie.
8. Roll out the other dough ball on a floured surface until it's about 1/4 inch thick and one inch larger than the edge of the pie dish
9. Transfer the dough to the pie dish using a spatula to fold the edges inward, then lift the dough to the pie dish and carefully unfold

Cutting in the shortening

Cutting the butter into smaller squares first makes it easier to blend into the flour mixture. Continue to use the knives to cut crosswise until the butter is blended and the mixture looks like corn meal. The butter could be put into the freezer until firm and shredded into the mix to make the blending easier.

Slightly beat one egg in a liquid measuring cup. Add one teaspoon of vinegar and the iced water.

Stir this mixture only until a soft ball forms and the flour holds together. Too much mixing can cause the dough to be tough. 

Divide the dough in half. While working on the first half, put the other half into cellophane and refrigerate.

Roll each portion out to 1/4 inch to an 1/8 inch thickness on a lightly floured surface.

The second half of the dough may be refrigerated for use in the next 2–3 days. Allow it to come nearly to room temperature before rolling it out after refrigerating.

Moving the pie crust into the pie dish

Fold the dough over onto itself and again. Use a spatula to lift the dough into the pan.

Unfold gently and fit the edges into the shape of the pan.

Follow this YouTube video of me cutting the edges, folding them under and shaping a fluted crust.

Finishing the pie crust

1. Roll out the dough to about an inch larger than the outside edge of the pie dish.
2. Use a spatula to fold the dough over on itself. Fold the dough over again before trying to move it.
3. Transfer the pie crust to the pie dish using the spatula and gently unfold it.
4. Trim the outside of the crust leaving about 1/2 inch of dough beyond the edge of the dish.
5. Fold under the excess dough to form a ridge around the outside edge.
6. To flute the pie crust, use two fingers of one hand and push between the two fingers with your other thumb or index finger. Press gently to form ridges along the entire outer edge (see video above).

Protect the edges from over-browning by using a two inch strip of aluminum foil around the edge. Pour the filling into the crust and bake according to directions for a one-crust pie.

How to make the aluminum foil strip for the crust.

1. Tear off one long strip of aluminum foil and cut it into three equal strips lengthwise.
2. Fold the short edges together to join two long pieces, then add a third piece. Seal the seams by folding the edges over a couple of times and crimp the edges to hold the seam.
3. Wrap the long strip of foil around the outer edge of the prepared pie crust.
4. Seal the final edge of the foil together around the pie pan after cutting off any excess length of the foil.
5. Bend the foil to form a protective rim in order to keep the pie crust edges from turning too brown.
6. Fill with your favorite fruit or mixture and bake according to directions for the type of pie.

This is Aunt Jessie's Chocolate Cream Pie (Recipe on this blog)

Baking a crust for a pudding or cream type pie:

To make a baked crust for pudding type pies, prick the sides and bottom of the crust with a fork, then bake at 400 degrees for 10 to 12 minutes until golden brown.

For pumpkin or custard pies that need to be baked, do not prick the crust. Add the ingredients and bake according to the recipe directions.

Making a pie crust from scratch takes a little bit of patience and some practice, but it really can be fun and rewarding.

Pumpkin Pie From Real Pumpkins

If you're wanting to use those October porch decorations, try out this recipe for fresh-cooked pumpkin. Here's how to cut them, cook them, and turn them into a pie.

Fall is here turning hot summer days into cool weather perfect for baking. How about baking those pumpkins wasting away on your porch as the temperatures drop?

For the tastiest pies, select a medium-sized sweet and adorable pumpkin. It's better not to use the really huge jack-o'-lanterns.

A four-pound pumpkin is a perfect size for making about 1 1/2 cups of cooked pulp.

• For baking: If you prefer to bake the pumpkin, cut the pumpkin in half and remove the seeds and pulp. Cut the halves into quarters. After it's baked, the cooked pulp can be spooned from the skin.
• For boiling: If you like the on-the-stove method, continue cutting the quarters into 1-inch cubes.

Baking Method

1. Use a turkey roasting pan or disposable aluminum pan to bake the quartered pumpkin.
2. Add a little water to the bottom of the pan.
3. Cover with a lid or foil.
4. Bake at 375°F for 1 to 1 1/2 hours until a fork can be easily inserted into the fruit.
5. Spoon out the cooked pumpkin separating it from the skin.

Boiling Method

1. Begin by washing the outside skin to remove dirt, debris, and contaminants.
2. Using a sharp knife, cut around the stem and remove it.
3. Now, cut the pumpkin in half from the stem to the base.
4. Use a spoon or other utensil to scrape out the seeds and pulp.
5. Separate the seeds and soak them in water to remove the pulp.
6. Use a strainer to drain the seeds and spread them out on paper towels to dry.
7. Save the stringy pulp for the compost bin.
8. Cut the halved pumpkin into quarters, and then into smaller sections.
9. Turn each slice on its side to cut it into smaller pieces.
10. Slice off the peeling and the remaining pulp from each piece.
11. Place the cubed fruit into a large stew pot with a lid.
12. Cover the cubes with water and bring to a boil over medium heat.
13. Cover the pot and cook the cubes on medium heat for 35 to 40 minutes until tender when pierced with a fork.

Cooked pumpkin can be refrigerated for up to 3 days or stored in the freezer up to 6 months.

Now that the pumpkin is cooked and cooled, you're ready to begin making pies.

1. Gather all the ingredients into one area to be sure you have everything you need.
2. You can always use a prepared refrigerated or frozen crust to make things simpler.
3. If you decide to make a crust from scratch, you'll need a clean, dry flour-dusted surface to roll it; a rolling pin, a flat elongated bottle (like a wine bottle), or a smooth-surfaced glass to use for flattening the dough.

Prep Time - 1 hour 45 minutes

Cook Time - 50 minutes

Ingredients for the Crust

1 1/4 cups          Flour, all-purpose

6 Tablespoons   Vegetable shortening (Crisco in the can or sticks)

1/4 teaspoon      Salt

4 Tablespoons   Cold water

Ingredients for the Filling

1 1/2 cups  Cooked Pumpkin

3/4 cup      Sugar

1/2 tsp       Salt

1 1/2 tsp    Cinnamon

1/2 tsp       Ginger

1/2 tsp       Nutmeg

1/4 tsp       Ground Cloves

2                Eggs

1 can         Evaporated Milk (12 oz)

1. Mix the filling dry ingredients in a small bowl.
2. Add dry mix to the cooled pumpkin and combine with a hand mixer, potato masher, or an emulsion blender.
3. Stir in the eggs and evaporated milk to the mixture.

Assembling the Pie

1. Cut three strips of aluminum foil 2 inches wide. Join the strips together at the short ends to form one long strip. Fold the strip in half lengthwise. Wrap the outer crust with the strip of foil to prevent over-browning of the crust.
2. Place the foil-wrapped pie crust onto a cookie sheet to catch any spills.
3. Pour the pumpkin mix into the prepared, unbaked crust.
4. Bake at 450°F for 10 minutes.
5. Reduce heat to 375°F and continue baking for about 40 to 50 minutes.

Wrap the unbaked crust with the joined strip of aluminum foil pieces, connecting the ends together.

Pour the pumpkin mixture into the pie crust.

Allow the pie to cool for 1 - 2 hours at room temperature before slicing.

YouTube video of me preparing a pie crust.

Secrets of Making Boiled Eggs

Boiling an egg may seem like a simple task but in reality, it takes some basic knowledge for them to come out perfectly every time.

Making a perfectly cooked boiled egg is simple if you follow a few guidelines. The most important thing to remember is to not boil the eggs for too long. They turn tough and rubbery and get a green tinge around the yolk.

Mrs. Smith, my home economics teacher said "Hard-boiled eggs should really be called soft-cooked eggs, because there's no reason to boil them."

The water needs to boil, but once it reaches a boiling point, it's important to remove the pan from the heat. Set the pan aside, cover it with a lid, and set a timer for 10 minutes. That's about it.

Eggs are among the most versatile foods. They're in cakes, pies, salads, sauces, meatloaves, baked goods, pancakes, and sandwiches, as a main dish or a side. One favorite ways to serve them is hard-boiled.

How to:

1. Start by adding two to three inches of water to a saucepan.
2. Add the desired number of eggs to the tepid water allowing enough water to cover the eggs completely.
3. Bring the water to a boil using medium heat. Raising the temperature too quickly will cause the eggs to bounce and crack.
4. Once the water begins to boil, turn off the heat.
5. Cover the pan with a lid and set a timer for 10 minutes.
6. After 10 minutes, run cool water over the eggs and using a slotted spoon, place them in a bowl with cold water. Add ice to speed the cooling process.
7. To peel the eggs, tap the large end on a hard surface like the countertop or the sink.
8. Continue tapping the egg until the shell is cracked all around and on both ends.
9. Roll the cracked shell between your palms gently and remove the shell, starting with the large end.

To cool the eggs quickly, place the hot eggs into a small bowl and add some water and a few ice cubes. Immediately submerging the eggs in cold water helps separate the membrane from the shell to make peeling them easier.

Lightly tap the cooled egg on a firm surface like the inside edge of the kitchen sink. Once you've cracked the shell all the way around, roll the egg gently between your palms. Begin peeling the egg at the large end.

A warm, soft-cooked egg right out of the shell is delicious with a little salt and pepper. Or leave them in the ice water to get nice and cold, then serve them any way you like.

Easy Deviled Eggs

1. Start by cutting the boiled eggs in half.
2. Bend the eggs slightly away from the yolk and pop the cooked center out into a small bowl.
3. Blend the yolks by mashing them with a fork.
4. Add salt, pepper, mayonnaise, a dab of mustard, and a tablespoon of pickle relish.
5. Combine the ingredients well.
6. Refill the egg cups using two small spoons, one to scoop up a small amount of the mixture and the other one to scoot it off the spoon into the egg white.
7. Sprinkle with a dash of paprika, if desired.

Blend the ingredients together and refill the shells using two small spoons.

Sprinkle with a dash of paprika and you're ready to serve them on your beautiful vintage deviled egg plate!

Easy Egg Salad

Keep a few boiled eggs in the refrigerator to make into egg salad sandwiches. Just peel them, cut them into small pieces, sprinkle with salt and pepper. Add a small amount of mayonnaise and a bit of sweet pickle relish.

Sandwiches made with egg salad on toasted whole wheat or rye make a quick lunch meal. They used to be on the menu at the lunch counter in the dime stores. Paired with a vanilla or chocolate milkshake, it will fill you up.

Oven Baked Salmon in 20 Minutes

Fresh salmon is easy to make and cleanup is a snap. This oven meal is quick, nutritious and economical.

Whether you're on a budget or just looking for something new to fix for dinner, this meal is easy to prepare, requires little clean-up effort, and is economical. One fresh salmon fillet can easily make three main dish entrees for around $12.00.

Add veggies, bread, and a green salad, and you're ready to eat in 25 minutes.

If you've looked at the price for a nice salmon meal at a restaurant lately, you'll be amazed that you can prepare this meal for less than half of the cost. Clean-up is made easy when you line your baking pan with aluminum foil and bake this delicious salmon in your own oven.

Here's how to do it:

• Select fresh salmon from your favorite grocery store. I always find good choices at Aldi where they have ocean raised (not farm raised) filets.
• Preheat the oven to 375 degrees.
• Use kitchen shears to cut the fish into 4 ounce portions.
• Place on a foil-lined cookie sheet skin side down.
• Season with onion salt, pepper, powdered garlic and a tablespoon of butter.

• Bake for 20 minutes or until the fish flakes with a fork
• Separate the skin from the filet using a flat spatula and a fork.
• Leaving the skin on the foil, transfer the filet to a plate or the top of a salad.

Served hot or cold, this economical meal is easy and delicious.

Refrigerate unused filets in a covered container. The next day, in a bowl, use two forks to flake the fish.

• Add a tablespoon of mayonnaise
• Add a teaspoon of pickle relish
• Add a chopped boiled egg (optional)
• Season with salt and pepper to taste.

Use this as a salad topper or on a sandwich. Delicious!