Church Picnic Deviled Eggs

*Derby collection-6 eggs. hard cooked and peeled 1/4 cup mayonnaise 1 teaspoon yellow mustard 1 TB sweet pickle relish 3/4 teaspoon white wine vinegar or dill pickle juice 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 TB finely chopped sun-dried tomatoes (optional) smoked paprika 4 pieces of crisped cooked apple wood smoked Bacon (optional) Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.Mash yolks with fork then stir in mayonaise, mustard, relish and vinegar. Season with salt and black pepper. You can add sun-dried tomatoes if desired for a more upscale look. Mash and stir all ingredients together well. Spoon or pipe with a pastry bag and tip a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika.Another option is to top with a small piece of crispy cooked Bacon. Serve immediately or refrigerate until ready to serve. YIELD: 6 servings,2 each (Source: Spokesman Review)

DERBY MINT JULIP

*Derby Collection-Adults only version, 100,000 of these will be sold at the derby. *2 cups sugar 2 cups water Fresh mint sprigs Crushed ice 2 oz Kentucky Bourbon per julep Make simple syrup by boiling sugar and water together for 5 min. Cool and place in a covered container with 8-10 sprigs of fresh mint,then refrigerate overnight. Make one julep at a time by filling a julep cup or small rocks glass with crushed ice, adding 1 TB mint syrup and 2 oz Kentucky Bourbon. Stir. Garnish with fresh mint. (Source: chef Timothy Grayson-Spokesman Review)

BURGOO

*Derby Collection- 1 lb mixed meat (beef,lamb, pork, chicken or game) cut into medium cubes 2 TB all-purpose flour 2 TB olive oil 1 large onion diced 1 stalk celery,diced 2 large carrots peeled,diced 1 small green pepper,diced 1/2 gallon chicken stock 1/2 gallon beef stock 1 oz Worcestershire sauce 1 cup tomatoes,diced 1 large peeled Russett potato,diced 1/4 cup peas 1 cup cooking sherry 1/2 cup cut okra(optional) 1/4 cup lima beans or shelled edamame beans 1/2 cup yellow cut corn 2 tsps garlic,minced Salt and pepper to taste In a Dutch oven or heavy large soup pot, brown meat with oil and flour over med-high heat. Then add onions,celery,carrots,and peppers and saute for an additional 4 min. Then add all remaining ingredients,bring to a boil and reduce to low heat and simmer for 2 more hours. Skim the top of the pot as needed. Serve with rice and cornbread. YIELD: 6 servings (Source: Spokesman Review)

RUN FOR THE ROSES DERBY PIE

Derby Collection-2 eggs,slightly beaten 1 cup sugar 1/2 cup butter,melted 4 TB Kentucky bourbon 1/4 cup cornstarch 1 cup chopped pecans or walnuts 1 cup semisweet chocolate chips Combine the eggs, sugar, melted butter and bourbon. Add the cornstarch to the mixture,blending in slowly. Stir in pecans and chocolate chips. Pour into an unbaked 9-inch pie shell. Score with fork. Bake in preheated 350-degree oven for approx. 45 min.Yield: 8 servings (Source: chef Timothy Grayson-Spokesman Review)

KENTUCKY DERBY RECIPES COMING SOON!!!

SPRING COLLECTION CONTINUES!!!

SOUR CREAM MACARONI AND CHEESE :)

*Spring Collection-2 cups cooked macaroni(any kind) 1 cup shredded cheddar cheese  3 TB sour cream 1/4 cup butter or margarine. MIX WELL-add a little milk(1 tsp) and a dash of salt and pepper for desired consistency. Add in options: little smokies or ham chunks. Heat on stove or bake at 350 degrees for aprox 50 min.(Source: unknown family recipe variation)