Boiling - Peeling an Egg

First, when boiling eggs, never put more in the pan than will cover the bottom (do not stack).

Second, always use cold water to start and bring to a rolling boil.

Third, once boiling, remove pan from heat, cover, and let sit for 10 minutes.

Fourth, pour off warm water and cover with cold water (a few ice cubes help eggs cool faster).

Now to the peeling -

Take a table knife and gently crack the egg just aroung the middle.  The two halves will slip off and you have a perfect hard boiled egg.

      Egg Salad

6 Boiled Eggs

1/4 c. Mayo or Salad Dressing (low fat works well)

1/4 c. Sour Cream

1 T. Tjarks Soup and Egg Blend 

1 T. Relish

1 t. Dijon Mustard 

2 Chopped Green Onions or 1/4 c. Chopped Chives

I found that slicing the eggs before smashing gives a finer texture. 

Smash eggs with a ricer or potato masher.

Add ingredients in order given, stirring after each addition.

Refrigerate for at least 2 hours before using.

Ready Hamburgers

We buy our ground meat in 10 lbs. rolls.  Before freezing, we do the following:

First, put about 2 lbs. in a mixing bowl.

Second, add 2T. Tjarks Ground Meat Blend.

Third, mix well with hands.

Fourth, form into patties, you decide the size.

Fifth, place on cookie sheet or plate and place in freezer.

Sixth, remove from freezer (4 hours) & place in zip lock bags.

Repeat, process if you have more meat.

Also, leaving a 2 lb. mixture and freezing will give you ready made

ground meat for meat loaf or a pasta dish.