Smoked Salmon Egg Salad Recipe

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington 

Yield: 6 Servings

Smoked Salmon Egg Salad Recipe

Photo by Taste of Home©

Ingredients: 

  • 3/4 cup mayonnaise
  • 1 teaspoon dill weed
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard-cooked eggs, chopped
  • 4 ounces smoked salmon, chopped
  • 6 croissants, split
  • 1-1/2 cups fresh baby spinach

 

Directions:

  1. In a large bowl, combine the first five ingredients. Stir in the eggs and salmon.
  2. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

 

Nutritional Facts:
1 sandwich equals 533 calories, 40 g fat (11 g saturated fat), 265 mg cholesterol, 889 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Smoked Salmon Egg Salad in Simple & Delicious April/May 2011, p29

 

 

Barbecue Chicken Cobb Salad Recipe

Yield: 6 Servings

Barbecue Chicken Cobb Salad Recipe

Photo by Taste of Home©

Ingredients:

  • 1 bottle (18 ounces) barbecue sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1-1/2 pounds boneless skinless chicken breasts
  • 12 cups chopped romaine
  • 3 plum tomatoes, chopped
  • 2 avocados, peeled and chopped
  • 2 small carrots, thinly sliced
  • 1 medium sweet red or green pepper, chopped
  • 3 large hard-cooked large eggs, chopped
  • 6 bacon strips, cooked and crumbled
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Salad dressing of your choice

Directions:

  1. In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
  2. Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine.
  3. Drizzle with dressing.

 

Originally published as Barbecue Chicken Cobb Salad in Simple & Delicious December/January 2015

 

Brunch Enchiladas Recipe

Yield: 8 Servings

Brunch Enchiladas

Photo by Taste of Home©

Ingredients:

  • 8 hard-cooked eggs, chopped
  • 1 can (8-1/4 ounces) cream-style corn
  • 2/3 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon salt
  • 8 corn tortillas, warmed
  • 1 bottle (8 ounces) mild taco sauce
  • Sour cream, optional

 

 

Directions:

  1. Combine the first six ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Top with taco sauce.
  2. Bake, uncovered, at 350° for 15 minutes or until heated through. Serve with sour cream if desired. Yield: 8 servings.

 

Nutritional Facts:
1 serving (1 each) equals 208 calories, 9 g fat (4 g saturated fat), 222 mg cholesterol, 600 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein.

 

Originally published as Brunch Enchiladas in Country Woman March/April 1997, p41

Old-Fashioned Egg Salad Recipe

Yield: 3 Servings

Old-Fashioned Egg Salad Recipe

Photo by Taste of Home©

Ingredients:

  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-cooked eggs, chopped
  • 1/2 cup finely chopped celery

 

Directions:
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate.

 

Nutritional Facts: 
1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.

 

Originally published as Old-Fashioned Egg Salad in Taste of Home April/May 1994, p15

Ham & Potato Salad Sandwiches Recipe

These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they’re a really popular winter party food. —Cara McDonald, Winter Park, Colorado

Yield: 6 Servings

Ingredients:

  • 1-1/2 cups deli potato salad
  • 6 diagonally cut French bread baguette slices (1/2 inch thick)
  • 6 ounces fully cooked ham, thinly sliced
  • 6 slices tomato
  • 12 dill pickle slices
  • 2 hard-cooked eggs, sliced
  • 2 slices red onion, separated into rings

 

Directions:
Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, egg and onion.

Nutritional Facts:
1 open-faced sandwich equals 229 calories, 10 g fat (2 g saturated fat), 96 mg cholesterol, 821 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Ham & Potato Salad Sandwiches in Taste of Home December 2013

Shrimp Salad

Yield: 9 Servings

Shrimp Salad

Photo by Taste of Home©

Ingredients:

  • 2-1/3 cups uncooked small pasta shells
  • 1/3 pound cooked salad shrimp
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 4 radishes, halved and sliced
  • 4 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper

 

Directions:

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper.
  2. Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat.
  3. Cover and refrigerate for at least 2 hours.

 

Nutritional Facts:
3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

 

 

Originally published as Shrimp Salad in Simple & Delicious June/July 2010, p48

Braided Bread – Bread Machine recipe

Ingredients: 

Braided Bread

Photo by Dine and Dash

  • 1 cup warm water
  • 4 tablespoons oil
  • 2 eggs
  • 1 teaspoon salt
  • 4 1/2 cups of flour
  • 2/3 cups sugar
  • 2 1/4 teaspoons yeast

Directions:
1. Place all ingredients in order into the basket of the machine. Make a well in the dry ingredients before putting in the yeast.
2. Close the bread machine door, set it on the dough setting and walk away for around 1 ½ hours.
3. When the dough is ready, mold it at least 2 loaves. For a traditional look, divide each loaf info 3 parts and braid. Place on greased cookie sheets. Cover loosely with towel. Let it rise for 2-3 hours.
4. Preheat oven to 350 degrees Fahrenheit.
5. Brush the top of the challah gently with an egg yolk. If desired, sesame or poppy seeds can be sprinkled on top of the egg wash.
6. Bake at 350 degrees Fahrenheit for approximately 30 minutes.

TIPS:

To check if the bread is done baking, gently knock on the bottom of it. A hollow sound means the bread is ready.

Easter Pie Recipe

Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut

Yield: 6-8 Servings

Easter Pie

photo by Taste of Home©

Ingredients:

CRUST:

  • 1-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 eggs, lightly beaten

FILLING:

  • 1 carton (15 ounces) ricotta cheese
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup diced citron, optional
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  1. Directions:
    In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
  2. For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Nutritional Facts
1 serving (1 piece) equals 482 calories, 23 g fat (11 g saturated fat), 196 mg cholesterol, 349 mg sodium, 56 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Easter Pie in Reminisce March/April 1995, p47