Kedgeree

Ingredients
50g/2oz butter
3 spring onions, chopped
2 tsp curry powder
150g/5½oz rice
125g/5oz smoked haddock, cut into cubes
100ml/3fl oz cream
150ml/¼ pint chicken stock
handful of fresh parsley, chopped

Method
1. Preheat a large saucepan.
2. Melt the butter in the saucepan and add the spring onion. Fry until soft.
3. Add the curry powder and the rice and stir well.
4. Add the chicken stock and bring the rice to the boil. Cook for five minutes.
5. Just before taking the rice off the boil, add the haddock, cream and parsley.
6. Serve while hot.
References :

I have a really good potato salad recipe.

5 pounds of potatoes
1 small jar of sweet pickles
1 small onion
salt and pepper
mayo, never measured, just put it in till it looks right.
1 1/2 dozen to 2 dozen eggs.
3/4 cup of so of sugar, I never measure this either. I just pour and taste. So when you get the taste you like, stop.

I cut up the potato’s in bit size pieces, then boil them.

Drain, Run cold water over them to help cool them, drain.

Cut up your eggs, all but 6 to 8, to put in the salad. Add.

Cut up the sweet pickles in small pieces. Add.

Cut up your onion, add.

Salt and pepper to taste.

Add 1/2 of the jar of sweet pickle "juice".

Add sugar.

Add mayo till it looks right.

Stir it all up.

With the leftover eggs, cut them in full slices going longways and lay them on top to look pretty.

Enjoy.
( you can also make macaroni salad with this, just use 1 pound of mac. noodles in stead of potato’s.)
References :

Put them in your macaroni or potato salad. Just boiled potato or cooked pasta with diced celery, green onion, tomatoes, several scoops mayonnaise, salt & pepper to taste. Even sliced eggs in a green salad with eggs is good.

Slice the eggs and add to your bowl of ramen.

Refrigerate and pack some hard boiled eggs in the lunch with a little salt shaker for school or work.
References :

Deviled Egg Salad

* 7 hard-cooked eggs*
* 3 Tbsp. salad dressing or mayonnaise
* 1 Tbsp. chopped fresh dillweed
* 1 clove garlic, minced
* 5 dashes bottled hot pepper sauce
* 1/8 tsp. salt
* 6 cups torn Boston or Bibb lettuce
* 2 cups grape or cherry tomatoes, halved, if desired
* 1 medium red sweet pepper, chopped
* 4 slices bacon, crisp-cooked, drained, and crumbled
* 3 green onions, sliced

* 1 recipe Dill Vinaigrette (see recipe)

1. Remove shells and halve hard-cooked eggs lengthwise; remove yolks. Set aside whites. Place yolks in a small bowl; mash with a fork. Add salad dressing, dill, garlic, hot pepper sauce, and salt. Spoon yolk mixture into egg white halves. Set aside.

2. On a large serving platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange stuffed eggs on greens, vegetables, and bacon. Drizzle with Dill Vinaigrette.

3. Dill Vinaigrette: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon bottled hot pepper sauce. Cover and shake well.
References :

Chicken salad is always a favorite for me…here’s the recipe:

3 cups cooked, diced chicken
5 hard boiled eggs, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
salt and pepper to taste
mayo to bind

Combine all in a bowl and mix. Serve on crackers or bread.

My family and I like the simplicity of this chicken salad. It’s wonderful!

Chris
References :