This Week is Egg Salad Week

What do you do with all of those hard boiled eggs your kids and grandkids decorated now that Easter is over? Why, you celebrate Egg Salad Week and eat tons of yummy yellow egg salad. You could also have deviled eggs or creamed eggs (that sounds pretty gross to me) if you prefer. Here is a quick recipe for some easy egg salad -

• 2 Whole hard boiled eggs, chopped
• 6 hard boiled egg whites, chopped
• 4 Tbsp. mayo
• 2 Tbsp. mustard
• 1 tsp. mustard
• 1 celery stalk, chopped
• 1/2 C. chopped onion
• 1/8 tsp. seasoned pepper

Mix all of the ingredients together and enjoy! For more ideas on what to do with your leftover eggs check out the American Egg Board's website that is filled with all kinds of egg-related stuff and goodies.

Cincinnati Chili

Here is a great chili recipe for those who like a sweeter and milder flavored chili. Chili is a great dish to have on any cold and blustery day. Enjoy! What you need:

• 1 lb. ground beef
• Chili seasoning to taste
• 1 ½ tsp. ground cinnamon
• 1 ½ tsp unsweetened cocoa powder
• Splash of Cider Vinegar
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can stewed tomatoes
• 1 (15 oz.) can diced tomatoes
• Add tomato juice to taste
• 1 (15 oz.) can kidney beans drained & rinsed
• 1 cup shredded cheddar cheese
• ½ cup chopped onions

Directions:

1. Cook ground beef & drain
2. In a large saucepan add cooked ground beef to remaining ingredients (excluding cheese and onions) and bring to a boil, reduce heat and simmer for 10 minutes.
3. Serve chili topped with cheese and onions. For genuine Cincinnati Chili serve it over cooked spaghetti noodles.

Hash Brown Casserole

I found this tasty little recipe in the newsletter that our propane provider, Franger Gas, sent us. I can't wait to try it out. I'll probably make some variations such as homemade hash browns instead of frozen ones.

• 1 2 lb. package frozen hash browns
• 1 8 oz. sour cream
• 1 8 oz. French Onion dip
• 1 8 oz. cheese spread (pimento, cheddar, salsa - whatever sounds good)

Directions:

Grease a 9 x 13 pan. Mix all ingredients together and put in pan. Bake at 350 degrees for an hour and a half.

The recipe was submitted by Carolyn Coffey, Customer Service Rep. in the Jones office.

Pumpkin Pie Pudding

If you like pumpkin pie, you will love this. This is just too easy. Throw everything in your slow cooker and let it cook. It is just too good and too easy not to make it at least once! What you need:

• 1 can (15oz.) Solid Pack Pumpkin
• 1 can (12oz.) Evaporated Milk
• 3/4 C. Sugar
• 1/2 C. Biscuit/Baking Mix
• 2 Eggs Beaten
• 2 T. Butter, melted
• 2 1/2 tsp. Pumpkin Pie Spice
• 2 tsp. Vanilla

Mix together in a large bowl. Transfer to a greased slow cooker. Cover and cook on low for 6-7 hours. Serve in bowls and top with whipped cream (or ice cream, whatever floats your boat :)).

Quick Hearty Soup

What you need:

• 1 can chicken broth
• 1 can mixed vegetables
• 1 can of chunk chicken
• 1 can of diced tomatoes

Empty the contents (including the water in the veggies) into a pot. Medium heat until soup is desired temperature. For some people that is when the soup is boiling hotter than a volcano.