By GINNA PARSONS / NEMS Daily Journal
I must have been really hungry Monday when I was writing stories for this page because every single recipe I typed looked good to me.
I feel certain the Poppy Seed Chicken recipe from the ladies at First United Methodist Church in Houston is going to make it on my table one night this week, possibly accompanied by the Ranch Potato Casserole from the cook of the week, Mary Helen Cook.
During my lunch break, I took the November issue of Better Homes and Gardens into the breakroom and looked through it while I ate my turkey sandwich and fresh fruit cup. Once again, I could envision myself making just about everything I saw – even dishes I don’t like.
I must have been really, really hungry.
Later in the day, Margaret Gratz (the Earth Lady) came by to deliver some canned goodies she’d made, and we started talking about deviled eggs. I remembered a recipe for deviled eggs that had caught my attention in the magazine earlier.
For the record, let me say that the deviled eggs I’ve been making for years could not possibly be any simpler. I don’t have the recipe in front of me, but it’s boiled eggs, mayonnaise, yellow mustard and vinegar.
The eggs are good, mind you, just not very interesting.
The Ranch Deviled Eggs recipe below sounds really interesting. I like the idea of using Greek yogurt instead of mayonnaise and I’m guessing the ranch dressing gives them some zing.
And they’ll be very festive on the holiday table, if the picture in the magazine is any indication. The green peppers and red roma tomatoes are a nice contrast to the boiled egg whites. The olives in the recipe are optional, but I’m going to try them.
Ranch Deviled Eggs
4 jalapeño peppers*
4 small roma tomatoes, halved
8 hard-boiled eggs, peeled and halved
1⁄2 cup plain Greek yogurt
2 tablespoons snipped fresh cilantro
1⁄4 cup thinly sliced green onions
1 package dry ranch salad dressing mix
3 tablespoons olive oil
4 garlic-stuffed green onions, sliced (optional)
Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool.
Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside.
Remove yolks from eggs and place in a medium bowl. Add 4 of the egg white halves to bowl; mash with a fork. Stir in yogurt, cilantro, green onions, dressing mix and oil. Spoon mixture into halved jalapeños, tomatoes and egg whites. Cover and chill up to 8 hours. Top with olive slices, if you like.
Makes 28 appetizers.
*When working with chile peppers, wear plastic or rubber gloves. If bare hands touch peppers, wash well with soap and water.
Ginna Parsons is the Daily Journal’s food/home/garden editor.