Brunch Sandwiches

***Adapted from Giada's recipe***

Combine the following in a mixing bowl:

6 hard boiled eggs, peeled and chopped

1/2 cup mayo

4-6 oz crumbled blue cheese, depending upon your level of love for the blue 

Zest from 1 1/2 lemons

1/4 cup or more chopped chives

Salt and pepper to taste

To assemble the sandwiches, toast your sandwich roll or bun, spread egg salad on and top with a slice of cooked, crunchy bacon.

Becky's Broccoli Salad

***Becky suggested using the food processor to cut up the broccoli, and it was so nice!***

Ingredients:

8-10 cups chopped broccoli

1/2 red onion, chopped small

1/2 lb bacon, cooked and crumbled

3/4 cup craisins

3/4 cup sliced almonds (I toasted mine to be fancy)

Toss together.

Dressing:

1 cup mayo

1/2 cup white sugar

3 TBSP red wine vinegar

Salt and pepper to taste

***

Combine all dressing ingredients and pour over salad and toss to coat. Allow to chill for 3 hours before serving.

Barbecue Roasted Mixed Nuts

Spice Mix:

1 1/2 tsp salt

2 tsp brown sugar

1 tsp paprika

1 tsp sugar 

1/4 tsp garlic powder

1/4 tsp dry mustard

1/8 tsp ground cumin

1/8 tsp ground ginger

1 lb mixed nuts

1 egg white

Instructions:

Combine spices. Whisk egg white until frothy and toss in nuts, coating them with the egg white. Stir in the spices, mixing well to coat all nuts.

Spread onto parchment paper on baking sheet in a single layer. Bake at 350 for 25 minutes, stirring occasionally.

Shipwreck Casserole

2-3 potatoes, thinly sliced

1 small onion, sliced into rings

1 lb hamburger, cooked and drained

1 can tomato soup

1 can pork and beans

1 cup grated cheese

In a casserole dish or Dutch oven, place potatoes and onion in the bottom. Salt and pepper. Then add cooked hamburger. Then add the pork and beans, followed by the tomato soup. Finally, add grated cheese on top. Bake at 350 degrees for 20-25 minutes or until potatoes are soft. If cooking in the Dutch oven, place the correct number of coals on top and bottom to achieve 350 degrees. I use the following guidelines:

8": 16 coals (11 on top, 5 on bottom)

10": 21 coals (14 on top, 7 on bottom)

12": 25 coals (17 on top, 8 on bottom)

Note: I used an 8" Dutch oven. I only used 2 small potatoes, and the pot was very full. If you make in a 12", you will have oodles of room. You can use larger potatoes, or even double the recipe.