Apple Dip

From the store:

High Fructose Corn Syrup, Skim Milk, Corn Syrup, Palm Oil, Sugar, Butter, Modified Corn Starch, Disodium Phosphate, Potassium Sorbate, Salt, Mono and Diglycerides, Artificial flavors.

From the kitchen:

1/4 cup Butter (half a stick)
3/4 cup Brown Sugar
1 cup Sour Cream
1 tsp. Vanilla

Melt together butter and brown sugar. Stir in Sour Cream and Vanilla. Chill before serving.

Try Sucanat or Rapadura in place of Brown Sugar.
Also try only 1/2 cup sugar.

Hard Boiled Eggs

Put eggs in sauce pan, cover with cold water, bring to boil, let boil for 5 minutes, turn off, cover and let set for 15 minutes.

I like to have hard boiled eggs on hand to put in salads for lunch or to make egg salad. I never liked making Deviled eggs because fresh eggs are hard to peel. One suggestion is to put some eggs in the back of the refrigerator and hard boil in a couple of weeks. Another reason I didn't like making Deviled eggs, make a dozen and they are gone in an hour. Wait, that's good, eggs are a healthy food.

Yesterday, I figured something out. Peel the eggs after cooling some, but still warm. These eggs peeled beautifully, and they had been in the refrigerator for less than a week. I think homeschooling is paying off, when hard boiled eggs cool completly, they expand, like the roads expand in the winter, and water expands to make ice. If the eggs are still warm they have not expanded yet.


Deviled eggs: hard boil eggs, slice in half, remove the yolks to a bowl. Add a few spoonfuls of mayonaise (less is better to start), a spoonful of mustard, salt to taste, and a touch of onion powder and garlic powder. Mix together. Fill the eggs, sprinkle with paprika.

Dip

You will need this recipe for when I tell you how I made delicious beef stroganoff. Yum!

2 cups sour cream
2 t. onion powder
1/2 t. Real Salt
1/4 t. garlic powder
1 T. dried parsley

Mix together and put in refrigerator for awhile so the flavors can meld together.