Scottish Eggs

Ingredients:


Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs


Place enough oil in skillet to make it 1½” deep. Heat oil to 360o (on my electric stove this is just above “5” on the dial).


Preheat oven to 350o.


Beat the egg and water together and set aside.


Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.


Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.


Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.


Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350o for 30 minutes. They should be dark brown when done. Cut in half to serve.


You may serve hot or, allow to cool and, refrigerate for a cold snack later.


*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.

Adah's Salmon Dip Appetizer

1-8 oz package cream cheese
1 can salmon
liquid smoke
horseradish sauce

Combine cream cheese and salmon. Add liquid smoke and horseradish
sauce to taste. Chill overnight. Serve with Ritz crackers.

Submitted by Karen Utley

Artichoke Dip

1/2 cup mayonnaise
1/4 cup chopped green onions
1 can artichoke hearts (not marinated), drained
3/4 tsp. garlic salt
pepper to taste
1 cup shredded cheddar cheese
1 cup grated parmesan cheese

Mix together. (We use an immersion blender.) Put in casserole dish. Garnish with paprika. Microwave until the cheese bubbles. Serve with tortilla chips.

Submitted by Alicia Bay

Awesome Spinach Dip

1 cup mayo
1-1/2 cup sour cream
1 (14-15 oz) can artichoke hearts not marinated, chopped
3 green minced onions
1 pkg Knorr vegetable soup mix
10 oz box frozen spinach
Monterrey Jack cheese to top

Place spinach in colander and run warm water over to thaw, drain, and then mix all of the above ingredients. Add Monterey Jack cheese on top and warm. Serve with crackers or chips.

Submitted by Brooke Williamson