Here are today’s five thing to know about Macadamia: Macadamia nuts are native to Australia. They are named for John Macadam, a Scottish born physician and chemist who promoted the nuts cultivation in Australia. The Macadamia Nut is one of Australia’s few contributions to the world’s food plants, and this rich, buttery nut is considered […]
The following recipe is credited to First Lady Dolley Madison.
Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.
According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.
Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.
In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”
- 4 c. sharp Cheddar cheese, finely grated, room temperature
- 1 c. butter, room temperature
- 3 c. flour
- 1/2 tsp. salt
- 1 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/2 tsp. dried parsley
- 1 tsp. garlic powder
- 1/4 tsp. white pepper
Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.
Roll out dough on a floured board to 1/4″ thickness. Using a sharp knife, cut into strips about 1/2″ x 4″ wide. Place strips on an un-greased baking sheet.
Bake 400°F for 8 minutes until golden brown.
Yield: 6 dozen
Calories: 70 calories per serving
Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1
“Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.” – Betty Crocker™
Yield: 12 Servings
- 12 eggs
- 1/2 cup mayonnaise
- 1/4 cup crumbled blue cheese (1 oz)
- 1 tablespoon finely chopped green onions (1 medium)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 3 slices bacon, crisply cooked, crumbled
- In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
- To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
- Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
- Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.
Serving Size: 1 Serving Calories80 Total Fat 7g Saturated Fat 1 1/2g Sodium115mg Total Carbohydrate 0g Dietary Fiber 0g Protein 4g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Exchanges:1 Fat; Carbohydrate Choice 0 *Percent Daily Values are based on a 2,000 calorie diet.
Yield: 12 Servings
- 6 hard-cooked eggs*
- 1/4cup mayonnaise or salad dressing
- 1 teaspoon prepared mustard
- 1 teaspoon vinegar
- Capers, carrots pieces and fresh herbs
- Halve hard-cooked eggs crosswise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Place yolk mixture into a resealable plastic bag and close bag while removing excess air. Snip off a small corner of the bag and pipe the filling into the bottom half of the egg white. Place other half of egg on top to form the “chick”. Add capers for eyes and pieces of carrots for the beak. Add fresh herbs, as desired.
- Cover and chill until serving time (up to 24 hours).
From the Better Homes and Gardens™ Test Kitchen
*TO HARD COOK EGGS:
To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.
Nutrition Facts (Deviled Egg Chicks)
Per serving: 72 kcal cal., 6 g fat,(1 g sat. fat, 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber,3 g pro., Percent Daily Values are based on a 2,000 calorie diet
Chicken Pot Pie Passover Croquettes
Yield: 14 Croquettes
- 2 c. leftover mashed potatoes
- 1 c. shredded leftover chicken
- 1/2 c. onions, diced
- 2 cloves garlic, minced (optional)
- 1/2 c. carrots, diced and blanched
- 1 Tbsp. oil
- 1 egg
- salt and pepper to taste
- 1/4 c. potato starch
- 1 egg
- 1/2 c. ground nuts, such as almonds
- salt and pepper to taste
- oil for frying
- In a pan, saute the onion in oil until translucent. Add carrots and garlic (optional) and continue to saute until golden. In a bowl, combine the potatoes, chicken, sauteed veggies, and egg. Season with salt and pepper (see note for additional seasoning).
- Set up a dredging station with separate containers for potato starch, egg and ground nuts. Season with a little salt and pepper. Shape croquettes and dredge into potato starch, then egg, and finish with ground nuts. Fry the croquettes in oil until golden brown on both sides.NOTE: You may add additional herbs and/or spices according to your Passover customs, such as chopped thyme, rosemary or parsley.
OPTION: Add peas or corn. Dredge in matza meal instead of ground nuts.
Plain, buttery, salty, cheesy, or drizzled with caramel. The toppings are endless. Pop some corn and watch your favorite movie.
Or, instead of eating it, use the fluffy kernels as decorations in a garland or for inexpensive packing material.
Americans consume some 14 billion quarts of this whole grain, good-for-you treat. That’s 43 quarts per man, woman, and child.
Popcorn needs between 13.5-14% moisture to pop.
There is no such thing as “hull-less” popcorn. All popcorn needs a hull in order to pop. Some varieties of popcorn have been bred so the hull shatters upon popping, making it appear to be hull-less.
Most popcorn comes in two basic shapes when it’s popped: snowflake and mushroom. Snowflake is used in movie theaters and ballparks because it looks and pops bigger. Mushroom is used for candy confections because it doesn’t crumble.
Popcorn kernel shapes:
The world’s largest popcorn ball, according to Guinness World Records 2015, was created in 2013 at the Indiana State Fair. With the help of Pop Weaver, Snax in Pax, and Indiana’s Family of Farmers, the popcorn ball weighed in at 6,510-pounds, 8 feet in diameter.
For recipes, check out Popcorn.org.
Yield: 40 Servings (10 cups)
- 3 large egg whites
- 2 teaspoons water
- 2 cans (12 ounces each) salted peanuts
- 1 cup whole blanched almonds
- 1 cup walnut halves
- 1-3/4 cups sugar
- 3 tablespoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 cup raisins
- In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans.
- Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.
1/4 cup: 134 calories, 8g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 4g protein.
Originally published as Spiced Nut Mix in Taste of Home October/November 1997, p27