JEANSHAFFER Profile - (18051709)

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Member Since: Dec. 2004
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Recipe Reviews 2 reviews
Southern Style Deviled Eggs
This idea still appeals to me. However, made with that much canned meat for the egg, the egg just disappears and I have stuffed my eggs with deviled ham. The proportions are way off. I'm going to try it again with the smaller can of deviled ham.

20 users found this review helpful
Reviewed On: Feb. 14, 2006
Chicken Eugene
I have had this recipe for 30 years, and the friend who gave it to me said it was the most flexible recipe in the world. She was right. I fix this the day before, put it in the fridge over night, thereby freeing up my time when I have company. I also leave out the bacon entirely, since tere is plenty of salt and taste without it, and my family complained about the 'grease'. I increase the sour cream to a pint per can of soup. It also reheats like a dream, even in a microwave. Also you can cook it at 250, 275, 300, 350, just try and see which result you like. I think it is better the longer it cooks so I opt for 250, and 3 hours. Enjoy!!

24 users found this review helpful
Reviewed On: Dec. 12, 2004

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