Ruby’s Deviled Eggs

12 large eggs
1 1/2 Tbsp. mustard
Salt, Pepper, Paprika
1/2 cup mayonnaise
1 1/2 Tbsp. relish

Place eggs in sauce pan and cover with water plus 1 inch. On medium – high heat bring eggs to a low boil for 15 minutes. Remove pan from stove and run cold water directly on eggs for a few minutes. Peel eggs under cold water. Half eggs lengthwise. Remove yolks and place in bowl. Once all yolks are removed, mash with folk. Add mayo, mustard, relish. Salt and pepper to taste. Mix well. Spoon mixture into egg white halves and garnish with paprika. Chill until ready to serve.

Submitted by Rebekah Kirkland
(but Grandma Ruby Stewart taught me this one)

Lela’s Holiday Punch

Sugar Syrup: 1 cup sugar 1 cup water

Combine in saucepan, stir over heat until sugar is dissolved. Bring to a boiling point. Let boil without stirring about 7 minutes. Cool. Makes 1 cup

3 cups sugar
3 cups lemon juice
2 cups orange juice
4 cups cranberry juice cocktail
2 cups unsweetened pineapple juice
2 cups ginger ale

Combine sugar syrup and all juices. When ready to serve, pour over ice in punch bowl. Add ginger ale. Garnish with sprigs of mint. Makes about 50 servings.

Submitted by Lela Helton

Jean’s Aloha Fruit Dip

12 Macaroons, crushed in small pieces
1/4 cup firmly packed light brown sugar
1 pt. dairy sour cream
1 large pineapple
Assorted ripe fresh fruit of your choice (strawberries, melons, bananas, grapes, etc.)

Mix together crushed macaroons, brown sugar and sour cream. Chill several hours to soften macaroon crumbs. Do not stir again. Slice a cap shape piece off the top of a pineapple, about 1 inch below the bottom of the leaves. Hollow out the center of the pineapple with a shape knife. Cut the fruit into small pieces, discarding the hard core that runs down the center. Fill the pineapple shell with the dip. Replace pineapple top if desired. Place in center of large platter. Arrange fruit around pineapple. If you like, fruit may be sprinkled with kirsch or brandy before serving.

Submitted by L. Jean Ingram