Ben’s Deviled Eggs
8 Eggs Boiled
1T dried onion (put in water to hydrate)
2 T Ben’s Mustard
1T Relish
2-3 T Miracle Whip (or more for creamy consistency
Paprika to sprinkle on top
Split eggs in the middle and scoop out yolk. Put in bowl and mash with fork. Add other ingredients and mix until creamy consistency like softened
cream cheese. Fill eggs and sprinkle with Paprika.
1 1/2 lb. ground chuck
2/3 can tomato sauce
1 package club crackers
2 eggs
1 t garlic salt
1/2 t pepper
1 onion diced fine
1/4 c ketchup
1/4 c bens mustard
1 package Lipton onion soup mix
1 cup grated cheese
3 T milk
jalapenos are optional
Instructions: Mix all the above ingredients together with your hands so it is mixed well. Add just enough milk so it is moist and holds shape well. Make into mini meat loaves and place on pan. Bake at 350 degrees for 35 min then top with following glaze:
1/4 c ketchup
2 T Ben's Sweet & Hot Mustard
1/4 c brown sugar
Place back in oven and bake for another 15 min.
Chicken Breasts
3 T Butter
3 T Ben's Sweet & Hot Mustard
Italian Bread Crumbs
3 T Water
Instructions:
Mix mustard, water and melted butter, dip chicken into mix then dip into Italian bread crumbs. Place in shallow baking pan and bake at 350 for 35-40 min until golden brown.
Ben’s Potato Salad
8-10 potatoes boiled and cubed
6 boiled eggs, chopped
1/2 C. Sugar
3 eggs
3/4 C. Vinegar
Mix the above together and cook until thick
Add to the above mixture:
1 Large onion chopped fine
5 Stalks Celery Chopped fine
2 T Celery Seed
1/2 Cup relish
1 1/2 Cup Miracle Whip
1/2 Cup of Ben's Mustard
Salt and Pepper to taste
Pour over potatoes and blend well, add chopped eggs and blend. Sometimes I will leave out some of the potatoes and add them once I know I have enough dressing because potatoes vary in size
Ben's Recipes
