Can you guess where yorkshire pudding came from? The first ever recorded recipe appeared 1737 and was called dripping pudding. It has been in use for centuries!

1 1/2 flour
tsp salt
2 eggs
1 milk
1/2 cup water
425 oven

Put a teaspoon drippings from your roast or Crisco in each muffin cup and place in a 450 F oven.

 

 

 

 

 

 

 

 

 

 

Measure out flour and add to a mixing bowl

 

 

 

 

 

 

 

 

 

 

Add the salt and mix

 

 

 

 

 

 

 

 

 

 

Get the eggs ready and make a well in the flour

 

 

 

 

 

 

 

 

 

 

Add the eggs to the well and mix slightly

 

 

 

 

 

 

 

 

 

 

Measure out the milk and add to the bowl

 

 

 

 

 

 

 

 

 

 

Mix up your batter

 

 

 

 

 

 

 

 

 

 

Pull the hot muffin pan out and divide the batter between all the cups. Bake for 20 minutes….. no peeking unless you look through the glass 🙂

 

 

 

 

 

 

 

 

 

 

Serve with roast and gravy… yum!!!!

Why buy packaged seasoning mix if you can do it yourself and make it better!

 

 

 

 

 

 

 

 

 

 

2 tablespoons dried oregano
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley
1 tablespoon white sugar or splenda
1 tablespoon dried basil
1 teaspoon ground black pepper
1 teaspoon red pepper flakes (if you want it zesty)
1/4 teaspoon dried thyme
1/4 teaspoon celery seed

 

 

 

 

 

 

 

 

 

 

Measure out oregano and add to a mixing bowl

 

 

 

 

 

 

 

 

 

 

Add the garlic salt

 

 

 

 

 

 

 

 

 

 

Add the onion powder

 

 

 

 

 

 

 

 

 

 

Add the garlic…. I know… I know, we already added some with salt but it wasn’t enough

 

 

 

 

 

 

 

 

 

 

Add the parsley

 

 

 

 

 

 

 

 

 

 

Add the sugar

 

 

 

 

 

 

 

 

 

 

Add the pepper

 

 

 

 

 

 

 

 

 

 

Add the red pepper flakes for some kick

 

 

 

 

 

 

 

 

 

 

Add the thyme

 

 

 

 

 

 

 

 

 

 

Add the celery seed

 

 

 

 

 

 

 

 

 

 

Mix everything together

 

 

 

 

 

 

 

 

 

 

Store in a tightly sealed container. Yay you made your own mix! You can use it for dressing or a dry rub on roast.

Here is a recipe for throwing the dressing together….
To prepare dressing: whisk together
1/4 cup white, red, balsamic or cider vinegar
2/3 cup olive or canola oil
2 tablespoons water
2 tablespoons of your dry mix
salt to taste

Easy to prepare and is great to include in a high protein and low carbohydrate diet. Tasty and nutritious this recipe is easy to modify by changing the dressing and the veggies. The sky is the limit. with any addition like shrimp, sweet pickle relish, onions, celery, and peppers, olives, curry powder, chili powder, Tabasco sauce and horseradish.

 

 

 

 

 

 

 

 

 

 

12 eggs

1/3 cup mayonnaise

2 teaspoon prepared Dijon mustard

1/4 teaspoon paprika

salt and pepper to taste

1/4 cup chopped green onion

 

 

 

 

 

 

 

 

 

 

Place eggs in a saucepan

 

 

 

 

 

 

 

 

 

 

Cover 1″ with cold water

 

 

 

 

 

 

 

 

 

 

Bring to a boil

 

 

 

 

 

 

 

 

 

 

Remove from heat and cover

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let eggs stand in hot water for 10 to 12 minutes. Set a timer

 

 

 

 

 

 

 

 

 

 

Remove from hot water and cool

 

 

 

 

 

 

 

 

 

 

Peel

 

 

 

 

 

 

 

 

 

 

Chop

 

 

 

 

 

 

 

 

 

 

Stir in the mayonnaise, mustard and green onion

 

 

 

 

 

 

 

 

 

 

Season with salt and pepper

 

 

 

 

 

 

 

 

 

 

Add paprika… I used some smoked spanish paprika from Penzey’s which adds another layer of flavor

 

 

 

 

 

 

 

 

 

 

Here it is with more mayo added by someone in the house being sneaky haha. You can add anything you want just use your imagination. Serve on lettuce, in a bun on toast points or in a tomato 🙂