Holly Hidell with the Georgia Egg Commission joins us on Eyewitness News Midday on Thursday, December 15 with some holiday recipes.
HAM SALAD DIP
3 cups smoked ham, finely chopped
6 boiled egg whites, chopped
½ cup celery, finely chopped
¼ cup red onion, finely chopped
½ cup green pepper, finely chopped
2 tablespoons mayonnaise
2 tablespoons Thousand Island dressing
1 tablespoon white vinegar
2 tablespoons cucumber, finely chopped
½ cup feta cheese
In a medium bowl, combine first nine ingredients and mix until well combined. Pour dip mixture into serving dish and sprinkle with feta cheese. Serve with crackers or toast points.
NO BAKE SWEET POTATO BITES
(Makes 60)
1 egg, beaten
4 tablespoons butter
1 cup cream
¼ teaspoon cinnamon
1/8 teaspoon allspice
½ teaspoon salt
4 tablespoons brown sugar
¼ cup molasses
1 (8 oz.) package cream cheese
2 cups sweet potatoes, mashed
1 cup pecans, chopped
4 packages of 15 puff pastry tart shells
Whipped topping
Cinnamon sugar, garnish
In a small sauce pan, combine egg, butter and cream. Cook on low heat until egg mixture barely coats the back of a spoon and thickens. Add cinnamon, allspice, salt, sugar, molasses, cream cheese and sweet potatoes. Using a mixer, beat until thick and creamy. Fold in pecans. Spoon mixture into pastry tart shells, top with a dollop of whipped topping and sprinkle with cinnamon sugar. (Note: To make pies instead of tarts, pierce bottom and sides of two 9-inch, frozen pie shells. Salt each shell and bake until done. Allow pie shells to cool and fill with sweet potato filling. Place
in refrigerator until ready to serve).
EGG SALAD STUFFED AVOCADO
(Serves 4)
12 boiled eggs, chopped
1 teaspoon dry mustard
1 tablespoon lemon juice
1 tablespoon Moscato wine
1 tablespoon mayonnaise
1 tablespoon ranch dressing
3 tablespoons prepared pimento cheese
½ cup celery, chopped
½ cup spring onion, chopped
2 tablespoons green olives, chopped
2 avocados
Salt to taste
Cherry tomatoes, garnish
In a medium bowl, combine eggs, mustard, lemon juice, wine, mayonnaise, ranch dressing, pimento cheese, celery, onion, and olives. To serve, cut avocados in half and remove seeds. Spoon 1/4 cup egg mixture into each avocado half and salt to taste. Garnish
with cherry tomato. (Note: can also be served in a croissant or as a dip).