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12 hard-boiled eggs
1/4 c. mayonnaise
1 T. sweet relish
1/2 T. yellow mustard
1/4 tsp. salt
1/2 tsp. sugar
1 tsp. paprika
Slice eggs in half lengthwise and remove yolks. In a small bowl, mash yolks as finely as possible. Mix yolks, mayo, relish, mustard, salt and sugar until creamy. Mixture should be thick and hold its shape. Spoon or pipe into egg halves and garnish with paprika.
Fresh Asparagus with Pecans
1 lb. fresh asparagus, trimmed
1/4 c. cider vinegar
1/4 c. soy sauce
2 T. white sugar
2 T. olive oil
3 T. chopped pecans, toasted
In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil 3 minutes. Drain and place asparagus in ice water. Remove, drain and pat dry. In a large resealable plastic bag, combine vinegar, soy sauce, sugar and oil. Add asparagus, seal bag and turn to coat. Refrigerate 3 hours. Drain and discard marinade. Sprinkle with toasted pecans when serving. Serves 4.
Swiss Alpine Quiche
1 unbaked pie shell (10")
2 c. shredded Swiss cheese
2 T. flour
1 pkg. frozen chopped broccoli, thawed and drained
2 c. ham, cooked and chopped
3 T. chopped onion
1 1/4 cl milk
3 eggs, beaten
1/2 tsp. salt
1/8 tsp. pepper
Place pie shell in pie plate. Combine cheese and flour. Layer half of broccoli, half the ham and half the cheese mixture in the pie shell. Repeat layers. Combine milk, eggs and seasonings. Pour over mixture in shell. Bake at 350 for 40-50 minutes or until lightly browned. Let stand, uncovered, 5 minutes before serving.
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