EL PASO, Texas (KTSM) – One is a recipe carrying the “crowd-pleaser” title for many years in the Roth household, and the other – is a perfect no-bake introduction to Thanksgiving festivities for an Eastern European expat only celebrating the holiday for a couple of years. Here’s how to make Ian’s (Mom’s) Spinach casserole and Karla’s Deviled eggs.
To spare you the long introduction and 12-paragraph tale of how the recipes came to be, I will briefly explain how delicious they are and why you should include them on your Turkey Day table.
Starting with Ian’s (Mom’s) Spinach Casserole which is best described by Ian’s mom as a versatile comfort dish that is a great alternative to green bean casserole and tastes even better as leftovers.
Ingredients:
1 small pack of frozen spinach
1 can of mushroom soup
1 tsp crispy fried onions
1 ¾ cups dry stuffing
¼ cup melted butter
1 cup grated white cheddar cheese
1 beaten egg
Instructions:
Mix the cheese, butter and onion in one bowl.
Add your soup and egg to that. Salt and pepper to taste.
Add thawed spinach to the mix and do not strain the leftover water from thawing.
Toss in the stuffing and stir. Sprinkle some leftover stuffing on top before baking.
Bake on 350° for 30 minutes.
Another fan favorite, Karla’s Deviled Eggs, can be made for any occasion and consumed as an appetizer or a side (or the main dish, we don’t judge). You can make them as “devilish” as you’d like by adding hot sauce or chile powder to the filling.
Ingredients:
12 Eggs
1 cup Mayo
3-4 tbsp Dijon mustard (or to taste)
2 tbsp pickle juice (or to taste)
Salt and pepper
Chives and/or Cayenne pepper or chile powder
Instructions:
Hard boil the eggs. You will get the best results by boiling them for 10 minutes.
Cool the eggs and remove the shells. Slice them in half and gently remove the yolks with a spoon into a bowl. It’s okay if you damage some of the egg whites in the process, just chop them into smaller pieces and throw them in with the yolks.
Mash the yolks with a fork and mix in the mayo, mustard and pickle juice. Salt and pepper to taste. If you want to make them spicy add hot sauce or chile powder and mix it in.
With a teaspoon or icing bag, fill the egg whites with the mixture.
Garnish with chopped chives and/or chile powder or cayenne pepper.
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