FAVORITE DEVILED EGGS

 Ingredients
    6 hard boiled eggs   
    1/4 cup  Mayonnaise 
    1 tsp. Vinegar 
    1 tsp. dry yellow Mustard 
    1/8 tsp. Salt 
    Dash pepper 
    Dash Paprika 

 Directions
    In a medium bowl place yolks, mayonnaise, vinegar, dry 
    yellow mustard, salt, and pepper.  
    Mash all together and fill each egg white halve. 
    Sprinkle tops with paprika.  

          STUFFED MUSHROOMS

 Ingredients
    8-12 Fresh Mushrooms
    1 (6 oz.) Can Clams (drained and finely minced)
    (save 1/4 cup of clam juice for stuffing)
    1 Green Onions (chopped finely, about 1 Tbs)
    1 Egg (beaten)
    1/2 tsp. Minced Garlic
    1/8 tsp. Garlic Salt
    1/2 C. Italian Style Bread Crumbs
    1 tsp. Oregano Leaves
    1 Tbsp. Melted Butter (cool)
    2 Tbsp. Finely Grated Parmesan Cheese
    1 Tbsp. Finely Grated Romano Cheese
    2 Tbsp. Finely Grated Mozzarella Cheese (for stuffing)
    1/4 Cup Finely Grated Mozzarella Cheese (for garnish)
    1/4 Cup Melted Butter

 Directions
    Wash and remove stems from mushrooms, pat dry. 
    Save stems for another recipe. In mixing bowl place clams, onions,
    garlic salt, minced garlic, butter and oregano. 
    Mix through and blend well. Add Italian bread crumbs,
    egg, clam juice and blend.
    Stir cheeses in clam stuffing and mix well. Place clam mixture
    inside mushroom cavity and slightly mound clam mixture. 
    You should be able to stuff between 8 - 12 mushrooms depending on 
    the size of mushrooms. Place mushrooms in slightly oiled baking dish.
    Pour butter over mushrooms. Cover and place in a preheated oven
    at 350 decrease for about 35 - 40 minutes. 
    Remove cover and sprinkle freshly grated mozzarella cheese 
    on top and pop back in oven just so the cheese melts slightly,
    garnish with freshly diced parsley.

          SHRIMP CURRIED EGGS

 Ingredients
    Cut 8 hard-cooked eggs in half lengthwise; 
    remove yolks and mash.
    Mix with 1/3 cup mayonnaise, 
    1/2 tsp. salt
    1/2 tsp. paprika,
    1/4 to 1/2 tsp. curry powder
    1/4 tsp. dry mustard.

 Directions
    Refill egg whites; place in 10 X 6 X 1 1/2 inch baking dish.
    Melt 2 tbsp. butter; blend in 2 tbsp. all-purpose flour. Add one
    10 - ounce can frozen condensed cream of shrimp soup, thawed, and
    1 soup can milk all at once; cook and stir until thickened and
    bubbly. Add 1/2 cup shredded sharp natural Cheddar cheese; stir
    to melt. Cover eggs with sauce.

    To finish: Mix 1 cup soft bread crumbs with 1 tbsp. butter,
    melted; sprinkle around edge of mixture. Bake in a moderate over
    (350) for 15 to 20 minutes or till hot. Supposed to make 6 to 8
    servings, but for once it's about 3

          FRIED CHEESE STUFFED JALAPENOS

 Ingredients
    1 can (27 oz.) pickled jalapeno peppers
    2 eggs, beaten
    cream cheese
    cornmeal and flour, equal portions
    oil

 Directions
    Wear gloves! Rinse peppers. Do not remove stems as they will be
    the handle. Make a slit, lengthwise, in each pepper and remove
    the seeds and membranes (potato peeler works well). Fill each
    pepper with cream cheese and close pepper (do not overfill).
    Coat each pepper in egg, then in cornmeal/flour mixture...
    holding pepper by its stem. Place peppers on jelly roll sheets
    as you fill and coat peppers. Place them in the refrigerator 
    to set up coating, an hour or more (do not cover). 
    Fry peppers in at least 1/4" of oil, turning to brown evenly. 
    Drain peppers on paper towels.

          JALEPENO POPPERS

 Ingredients
    24 fresh jalepeno peppers
    1 1/2 Cups cheddar cheese, grated
    6 Cups veg. oil, for frying
    3 eggs, slightly beaten
    2 Cups bread crumbs

 Directions
    Cut stem end off of peppers with a paring knife. 
    Carefully remove seeds and membrane. Stuff peepers 
    with cheese. Heat oil in deep fat fryer to 375 F. 
    Meanwhile, plaace eggs in small bowl. Place
    crumbs in a shallow pan. Drop 4 peppers in eggs and
    toss to coat. Using a fork, lift out 1 pepper at a time
    and shake off excess egg mixture. Drop in crumbs and shake 
    to coat. Place on sheet pan. 
    When all peppers are coated, set aside for 15 minutes to set
    up and dry. repeat with all peppers. With a slotted spoon, 
    place 5 or 6 peppers at a time in the deep fryer for 2 to 3 
    minutes or until golden brown. Remove to drain on paper
    towel and serve immediatly.

          BAKED JALAPENO POPPERS

 Ingredients
    8 oz Cream Cheese, softened (you can use low fat)
    4 oz Sharp Cheddar Cheese, shredded
    4 oz  Monterey Jack Cheese, shredded
    6 Bacon slices, cooked and crumbled
    2 Eggs, beaten
    1/4 tsp. Salt
    1/4 tsp. Chili Powder
    1/4 tsp. Garlic Powder
    1 lb  Fresh Jalapenos, seeded, halved lengthwise
   (roasted are best)
    1/2 Cup  Dry Bread Crumbs

 Directions
    In a mixing bowl, combine cheeses, crumbled bacon and seasonings;
    mix well. In a small bowl, beat the 2 eggs. Spoon about 2
    tablespoons into each Jalapeno pepper half. Dip each pepper half
    in egg and roll in bread crumbs. Place in a greased baking pan.
    Bake, uncovered, 350F for 15 minutes for a hot popper or 20-25
    minutes for a more mild flavor.