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1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste
Place eggs in a medium saucepan and cover with cold
water. Bring water to a boil and immediately remove
from heat. Cover and let eggs stand in hot water for 10
to 12 minutes. Remove from hot water, cool, peel and
Remove yolks from eggs. In a medium bowl, mash the
yolks and mix together with mayonnaise, onion, sweet
pickle relish, horseradish and mustard.
With a fork or pastry bag, fill the egg halves with the
yolk mixture. Garnish with paprika, salt and pepper. Chill
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk
Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain, crumble and set
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 9 inch pie pan.
Line bottom of pie plate with cheese and crumbled
bacon. Combine eggs, butter, onion, salt, flour and milk;
whisk together until smooth; pour into pie pan.
Bake in preheated oven for 35 minutes, until set. Serve
hot or cold.
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 tablespoons butter or margarine
1/2 cup chopped tomatoes
1/4 cup minced fresh parsley
5 eggs, lightly beaten
2 cups shredded mozzarella cheese
1/2 cup soft bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, saute the onion, green pepper and garlic in
butter for 5 minutes or until tender. Remove from the
heat. Stir in tomatoes and parsley; set aside. In a large
bowl, combine the remaining ingredients. Stir in reserved
Pour into an ungreased 9-in. pie plate. Bake, uncovered,
at 350 degrees F for 25-30 minutes or until a knife
inserted near the center comes out clean. Let stand for 5
minutes before cutting.
ASPARAGUS, POTATO, AND ONION FRITTATA
2 potatoes, shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
1 tablespoon milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil
Preheat an oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat;
cook and stir the shredded potato and onion in the hot
oil until the potatoes begin to brown, about 5 minutes..
Season with salt and pepper. Add the asparagus and
ham and continue cooking until the asparagus is tender,
another 5 to 7 minutes; transfer to the prepared baking
dish. Whisk the eggs and milk together in a small bowl;
pour evenly over the dish. Scatter the mozzarella and
white Cheddar cheeses over the top of the potato
Bake in the preheated oven until set in the middle, 20 to
25 minutes. Garnish with the basil to serve.
1 cup butter
1 cup sugar
1 cup honey
1 cup buttermilk
6 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon mace
1 Tablespoon ground cinnamon
Mix dry ingredients. In separate bowl cream butter
and sugar, add egg, beat until light. Add honey and
buttermilk. Mix thoroughly. Chill one hour. Roll out to
1/4" thickness. Cut into 2"x3" rectangles and place on
buttered cookie sheets. Bake at 375 for 6 minutes.
Frost with vanilla frosting.
SAVORY HONEY BRAID
1-1/2 teaspoons dried thyme, divided
1 package (16 oz.) hot roll mix
1/2 cup sun-dried tomatoes
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup chopped walnuts
4 tablespoons honey, divided
1 tablespoon cider vinegar
1 tablespoon flour
1/2 teaspoon salt
pepper, to taste
1 tablespoon water
Add 1 teaspoon thyme to hot roll mix; prepare dough
according to package directions. Cover kneaded dough
with bowl and let rest 5 minutes.
Dice sun-dried tomatoes into 1/2-inch pieces.
Saute onion and garlic in oil until onion is cooked
Add diced tomatoes, walnuts, 2 tablespoons honey,
vinegar, flour, remaining thyme, salt and pepper; mix
Roll dough to 14x12 rectangle on floured board;
transfer to greased baking sheet. Make cuts 2-1/2
inch cuts at 1-1/2 inch intervals along both sides of
Spread filling down center of dough. Crisscross strips
from each side, carefully enclosing filling.
Bake at 350°ºF 25 to 30 minutes or until browned.
Combine remaining honey and water; mix well. Brush
top of braid with honey mixture before cooling.
APPLE, GOAT CHEESE & PROSCIUTTO
8 slices firm, crusty bread, about 3x4 inches each
8 thin slices prosciutto, (about 1/4 lb.)
1 Fuji apple, cored and very thinly sliced
1/4 cup goat cheese, softened at room temperature
3/4 teaspoon minced fresh thyme leaves, or 1/4
1/4 teaspoon ground black pepper
Preheat broiler. Combine cheese, thyme and black
pepper; set aside.
Place bread on baking sheet; broil, about 6 inches
from heat, until lightly toasted.
Loosely pleat prosciutto onto bread. Cut each piece of
bread in half and arrange apple slices, then cheese
mixture, over prosciutto.
Place bruschetta on baking sheet. Broil until cheese
softens slightly. Serve as a first course or pass as an
Ostara or Vernal Equinox on March 21 is a celebration of the arrival of Spring. This is the time when
light and darkness are in balance, yet the light is growing stronger by the day. This is a time of
renewal. A time to celebrate fertility as life re-awakens.
Also known as Oestara, Eostre's Day, Rite of Eostre, Alban Eilir, Festival of the Trees, and Lady Day,
Ostaran, the ancient holiday precedes the Christian holiday Easter.