OPEN-FACED EGG SALAD SANDWICHES

A delicious and classic egg salad recipe should be in everyone's lunch repertoire. Some people like the eggs chopped but I prefer them pushed through a ricer. If you don't have a ricer, use a potato masher. Now, let me address the lettuce. I like to use a soft lettuce of the butterhead family. You will find them labeled Bibb, Butter, Buttercrunch, Thom Thumb, and Boston. I easily found Bibb lettuce for my sandwiches. Bibb lettuce was developed by John Bibb, a Kentucky farmer, in the mid 1800s.

6 large eggs, hard-boiled and peeled

2 stalks celery, with leaves, minced

¼ cup finely diced red onion

2 T snipped chives

2 T melted unsalted butter

6 T good quality mayonnaise

Salt and freshly ground black pepper

Good quality bread, toasted

Mayonnaise for spreading on toast

Soft Bibb lettuce

Pinch cayenne pepper

Using about 2 eggs at a time, place in a hand-ricer and press through into a medium size bowl.
Alternatively, you can mash the eggs with a potato masher to the fineness you like.

Add celery, red onion, chives, and melted butter.

Stir in mayonnaise and season to taste with salt and pepper.

Refrigerate until ready to serve.

Add a small amount of mayonnaise to each slice.

Place a leaf of lettuce on top of each slice of bread.

Spoon on the egg salad and add a sprinkle of cayenne pepper.

Serves 4 to 6

GORGONZOLA, ROSEMARY, & WALNUT CRACKERS

This is a delicious cracker to serve with fruit. You can freeze the tightly wrapped log before baking. Remove from the freezer a couple of hours before you plan on baking to let thaw.

½ cup walnuts

8 T unsalted butter, softened

8 oz Gorgonzola or blue cheese, softened

1 ½ cups all-purpose flour

2 t sea salt

1 t freshly ground black pepper

2 t minced fresh rosemary

1 egg beaten with 1 T water

Place walnuts in a food processor and process until finely chopped, but don't make butter out of it.

Pour walnuts in a dry non-stick skillet and toast until lightly golden brown.

Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cheese together until smooth.

With the mixer on low speed, add the flour, salt, pepper, and rosemary.

Mix for 1 minute. 

Alternative, you can do this in a mixing bowl with a wooden spoon.

Turn dough out onto a piece of wax paper.

Roll into a 10-inch long log.

Brush the log with the egg wash.

Spread the walnuts out and roll the log in the walnuts, pressing lightly.

Wrap in plastic wrap and refrigerate for at least for 1 hour and up to 4 hours.

Preheat oven to 350 degrees F.

Cut the log into thin slices and place on an ungreased baking sheet.

Bake for 20 to 22 minutes, until lightly brown. 

Cool and serve at room temperature with grapes and figs.

Makes about 12 crackers

OVERNIGHT SUPER PORRIDGE WITH FRUIT

We have all heard about 'super foods' now. This is truly a super breakfast and one of my favorites! Try to buy organic ingredients, as much as possible. Start the oats the night before and the oats will cook in just 8 to 10 minutes in the morning. Add any of your favorite fresh and/or dried fruit. This would be great for your children on school days, just add a hard boiled egg for protein, and this will keep them full until lunch.

3 cups water

¾ cup Scottish or Irish steel-cut oats

Pinch nutmeg

Pinch ground ginger

Pinch ground cinnamon

Soak the oats overnight.

Bring water to a boil.

Add the oats, nutmeg, ginger, and cinnamon. 

Simmer 1 minute. 

Cover pot, let cool, and then store overnight in refrigerator.

The next morning cook the oatmeal on low for 8 to 10 minutes; stirring occasionally.

4 dried figs, thinly sliced

4 dried apricots, thinly sliced

4 dried plums (prunes), thinly sliced

½ apple, diced

2 T dried cranberries

¼ cup chopped walnuts

Fresh blueberries (when in season)

2 t ground flax seeds

2 t chia seeds

2 t flax seed oil

2 t raw unfiltered honey (preferably organic)

Spoon the oats into 2 to 3 bowls and evenly divide with the rest of the ingredients.

Serves 2 to 3

PUMPERNICKEL BREAD

This is a very easy and quick recipe for making pumpernickel bread. This bread is absolutely delicious served with Mixed Sausages and Sauerkraut. It has a slight sweet taste from the honey and molasses.

1 ¾ cups warm water

1 T active dry yeast

2 T honey
2 T espresso powder
⅓ cup dark molasses
2 cups bread flour
2 ½ cups dark rye flour
2 t sea salt

1 T melted butter

Pour warm water into the bowl of an electric mixer, fitted with a dough hook.

Sprinkle in the yeast and let proof for 10 minutes.

Add the honey, espresso powder, molasses, bread flour, 1 cup of the rye flour,  and sea salt.

Turn on mixer and slowly mix while adding the rest of the rye flour, a little at a time.

Mix for about 3 to 4 minutes, then turn dough out onto a lightly floured surface and knead by hand for a couple more minutes.

Place dough in a lightly oiled bowl, cover with a damp tea towel and place in a warm spot to rise for 1 hour.

Form dough into an oblong shape and place on a lightly oiled baking sheet.
Let rise another 20 minutes.

Preheat oven to 375 degrees F.

With a very sharp knife, cut diagonal slits on top of dough.

Brush with melted butter and bake in oven for 40 minutes.

Remove from oven and place on a rack to cool.