BEV'S MUSTARD PICKLED EGGS

My good friend Bev Staring lives in the Globe which is on down below where I live and we spend alot of time together riding 4-wheelers, pitching horseshoes, and of course, eating. She is one of the best cooks I know, everything she makes is wonderful and she showed up with these eggs at one of our cookouts and they are unbelievable. I never thought I would like any pickled egg better than red beet ones but these are now my favorite. Try them and they might become your favorite too.

12 hard-boiled eggs, shelled
2 cups apple cider vinegar
2 Tbsp. prepared mild mustard
1 cup sugar
1/2 cup water
1 Tbsp. salt
1 Tbsp. celery seed
1 Tbsp. mustard seed
6 whole cloves
2 onions-sliced

Place eggs in large jar. Combine everything but onions in a pot and simmer 10 minutes. Allow to cool off then add to eggs with onions. Refrigerate several days before eating.

"The joy of being friends is just a simple code of faith and trust, a homey comradeship that stays the threatened fear of darker days; the kind of faith that brings to light the good, the beautiful, and the bright; and best and blest, and true and rare-is having friends who love and care!"~anon

ORANGE LIQUEUR

Must begin 3 1/2 weeks before using............Carefully peel 3 medium oranges; remove rind only and leave inner white membrane on fruit. Cut orange peel in 2-by-1/4inch strips. Reserve oranges for other use. Combine 3 cups good brandy and orange peel in a tightly covered jar. Let stand 3 weeks at room temperature. Remove orange rind and stir in 1 cup honey. Let stand 3 days. Strain off clear liquid; store in airtight container. Reserve cloudy portion for cooking.
Yields: About 4 cups

“Alcohol may be man's worst enemy, but the bible says love your enemy.”~Frank Sinatra

SANDRA COFFEY'S CORN DIP

Sandra Coffey was one of my neighbors here and last year she lost her battle with cancer. She was a beautiful smart woman and we all miss her. She wrote several books on the history of Wilson Creek. She made this very special corn dip and we all still love it.

2 cups shredded Jack/Colby cheese
1/2 cup mayonnaise
1/2 cup Parmesan
1 lg. can Mexican corn-drained
4oz. diced chiles
4oz. diced jalapenos-drained

Mix all together and bake at 350 degrees for 30 minutes. Serve with corn chips and regular chips or whatever you like. Good Stuff!

"Do not protect yourself by a fence, but rather by your friends."-Czech Proverb

BEST BOILED SHRIMP

Combine 1 1/2 gallons water with 1 cup hot sauce, 1 1/2 cups liquid shrimp and crab boil, 3/4 cup freshly squeezed lemon juice (about 4 large), 1 (3-oz.) pkg. Boil-in-bag shrimp and crab boil, 1/2 cup Creole seasoning, 1/4 cup salt and 5 bay leaves in a large pot, stirring well. Bring to a boil then add 3 lbs. unpeeled large fresh shrimp and cook over high heat 3 minutes, or JUST until shrimp turn pink; drain. Place shrimp immediately in a single layer over ice on a rimmed baking sheet. Let cool 5 minutes. Remove shrimp with tongs to a bowl; cover and chill. Serves 4

EGG IN A HOLE FRENCH TOAST STYLE

Beat 2 eggs in a shallow bowl. Add a cup of evaporated milk, 1/4 cup sugar and 1 tsp, vanilla extract. Beat it good with a whisk. Using a drinking glass cut a hole in the center of two slices of bread. Toast the center pieces or put some butter on them and out in pan. Dip bread slices in batter and place in hot buttered skillet. Crack egg into holes and cook until set then flip over and cook for about a minute til browned on bottom. Serve with toast circles and jelly and maple syrup and sausage or bacon. Coffee and oj finishes it off. Whoo Hoo

FARMER'S SALAD

FARMER'S SALAD This great tasting salad is a favorite with everyone and easy to prepare.....Combine a 16oz. bag of chopped Romaine lettuce with 1 12oz. Bag broccoli florets in a large bowl. Whisk together 3/4 cup of mayonnaise with 3 Tbsp. sugar and 1 Tbsp. white vinegar. Pour dressing over and toss to coat. Sprinkle with bacon and refrigerate until ready to serve. Serve cold. Serves 8............Cauliflower works well to. I like half of each and sometimes throw in some cheese and toasted sunflower seeds.

MY VERY FAVORITE CORNBREAD

Saute 1 lb. cleaned, cooked, diced shrimp and 1 lb. crab claw meat with 1 chopped sweet onion and 2 or 3 pods of jalapeno peppers in 1 stick real butter in large cast iron frying pan..........Mix 2 cups self-rising white flour, 1 cup self-rising white cornmeal and 1/2 cup sugar in large bowl.....stir in 1 cup buttermilk, 1 cup sour cream and 2 eggs.....add 1 cup shredded cheddar cheese and 1 cup mexi corn-well drained, along with the seafood mixture until well blended, but don't over beat......pour back into pan and bake in preheated 375 degree oven for 30 minutes or until golden brown.

“Why does Sea World have a seafood restaurant?? I'm halfway through my fish burger and I realize, Oh my God....I could be eating a slow learner.”~Lynda Montgomery