Bring back your polka dots and poodle skirts and cook up classics like deviled eggs, meatloaf or tuna casserole, or serve creative twists on the originals.
Classic Deviled Eggs:
Ingredients:
- 6 eggs - 1/4 cup mayonnaise - 1 teaspoon white vinegar - 1 teaspoon yellow mustard - 1/8 teaspoon salt - Freshly ground black pepper - Paprika, for garnish (optional) - Dill, for garnish (optional)
Directions:
1. Place eggs in a saucepan, and cover them with cool water. 2. Bring the water to a boil, then lower the heat and simmer for about 1 minute. 3. Cover, remove from heat and let sit for 10-12 minutes. 4. Remove the eggs from the saucepan and immediately place them in a bowl of ice water. 5. Once eggs are completely cool, remove the shells. 6. Slice eggs in half, lengthwise. 7. Remove yolks and place them in a medium bowl. 8. Mash the yolks using a fork, and add mayonnaise, vinegar, mustard, salt and pepper. Mix well. 9. Spoon or pipe yolk mixture into the eggs whites. 10. Sprinkle with paprika or dill and serve.
-----
For a modern twist on this 50s classic, try Sriracha Deviled Eggs:
Ingredients:
- 12 eggs - 6 tablespoons mayonnaise - 2 teaspoons Dijon mustard - 4 teaspoons Sriracha hot sauce - 2 teaspoons freshly squeezed lime juice - 2 teaspoons finely chopped fresh cilantro - Salt - Freshly ground black pepper - Pickled carrots or daikon, for garnish (optional) - Finely chopped fresh cilantro leaves, for garnish (optional)
Instructions:
1. Place eggs in a saucepan, and cover them with cool water. 2. Bring the water to a boil, then lower the heat and simmer for about 1 minute. 3. Cover, remove from heat and let sit for 10-12 minutes. 4. Remove the eggs from the saucepan and immediately place them in a bowl of ice water. 5. Once eggs are completely cool, remove the shells. 6. Slice eggs in half, lengthwise. 7. Remove yolks and place them in a medium bowl. Combine the egg yolks, mayonnaise, dijon, sriracha, lime juice and cilantro. 8. Season with salt and pepper. Mix well. 9. Spoon or pipe yolk mixture into the eggs whites. Garnish with pickled carrots, daikon or chopped cilantro.
-----
Classic Meatloaf:
Ingredients:
- ½ cup breadcrumbs - ½ cup milk - 2 pounds ground beef - 1 egg, lightly beaten - ½ cup parmesan cheese - ¼ cup minced fresh parsley leaves - ½ teaspoon minced garlic - 1 small onion, minced - 1 small carrot, minced - 1 teaspoon minced fresh sage leaves - Salt and freshly ground black pepper
Instructions:
1. Preheat oven to 350 degrees Fahrenheit 2. Soak breadcrumbs in the milk until the milk is absorbed, about 5 minutes. 3. Mix together all the ingredients. 4. Shape the meat into a loaf in a baking pan. 5. Bake for 45-60 minutes, basting occasionally with the rendered pan juices. 6. Meatloaf is done when it is lightly browned and firm, about 160 degrees Fahrenheit.
-----
Masala Meatloaf:
Ingredients:
- ½ cup breadcrumbs - ½ cup milk - 2 pounds ground beef - 1 egg, lightly beaten - ¼ cup minced fresh cilantro leaves - ½ teaspoon minced garlic - 1 small onion, minced - 1 small carrot, minced - 1 tablespoon curry powder or garam masala - Salt and freshly ground black pepper
Instructions:
1. Preheat oven to 350 degrees Fahrenheit 2. Soak breadcrumbs in the milk until the milk is absorbed, about 5 minutes. 3. Mix together all the ingredients. 4. Shape the meat into a loaf in a baking pan. 5. Bake for 45-60 minutes, basting occasionally with the rendered pan juices. 6. Meatloaf is done when it is lightly browned and firm, about 160 degrees Fahrenheit.
-----
Classic Jello Mold:
Ingredients:
- 3 3 oz. boxes Jello Mix (flavor of your choice) - 3 cups boiling water - 30 oz. frozen fruit (fruit of your choice), partially thawed
Instructions:
1. In a large bowl, add the boxes of jello and stir in the boiling water until dissolved. 2. Add the partially thawed fruit and stir for a few minutes. 3. Using non–stick cooking spray, spray the inside of one large (6 cup) gelatin mold 4. Pour gelatin mixture into mold 5. Chill gelatin mold (uncovered) in the refrigerator until it has set. 6. Cover until it is ready to serve
-----
Tequila Sunrise Jello Mold:
Ingredients:
- 3 packets of unflavored gelatin powder - 3/4 cups cold water - 1 1/4 cups boiling water - 1/4 cup sugar - 1/2 cup clear (silver) tequila - 1 1/2 cups orange juice (without pulp) - 3/4 cup + 2 tablespoons of grenadine - 3/4 cup pitted dark sweet cherries
Instructions:
1. Sprinkle 2 envelopes unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. 2. Stir in 3/4 cup of the boiling water until gelatin is fully dissolved. 3. Stir in sugar until dissolved. 4. Stir in orange juice and tequila. 5. Reserve 1 1/4 cup of the orange juice and tequila mixture and pour the remainder into a 6–cup mold. 6. Refrigerate until gelatin is set but not firm (should stick to your finger when touched). 7. Meanwhile, stir 2 tablespoons of the grenadine into the reserved 1 1/4 cup of the orange juice/tequila mixture. 8. Gently spoon into the mold over the first orange juice/tequila layer. 9. Refrigerate until gelatin is set but not firm. 10. Meanwhile, in a separate bowl, sprinkle 1 tablespoon (1 envelope) unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water. 11. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. 12. Stir in 3/4 cup of the grenadine. 13. Refrigerate until thickened to the consistency of a gel. 14. Fold in cherries and gently spoon into the mold over the second orange juice/tequila/grenadine layer. 15. Refrigerate until firm. 16. Unmold and serve.
