Egg Salad Mini Sandwiches

I started this meal earlier in the day by making a fresh batch of Homemade Rye Bread and boiling 10 eggs. This Egg Salad tastes great if you choose to eat it immediately (perhaps with crispy crackers) or if prepared in advance and allowed to chill in the refrigerator until time to serve. For our family, the goal was to make enough to eat dinner tonight and then have leftovers for lunch tomorrow. We'll have to see if the kids leave us any leftovers!



Ingredients:

10 eggs, hard-boiled - then peeled and diced
1/4 red onion, diced
1 stalk celery, diced
2 green onions, diced
1/2 cup salad dressing
1/4 cup sweet relish
3 TBS spicy brown mustard
3-5 crunchy baby dill pickles, chopped
2 TBS white vinegar
1 tsp sugar
1/2 tsp paprika

- Combine ingredients and serve as desired, or refrigerate until serving.

Mushroom Soup + Stew Beef + Pasta Ribbons = YUM

Rainy, cooler, lazy Saturday here. Crock-pot? I think so!

Stew Beef in Mushroom Soup x3:

1 1/2- 2 lbs stew beef
1 can golden mushroom soup
1 can cream of mushroom soup
1 packet onion & mushroom dry soup mix
2 soup cans water

**Mix ingredients well in crock. Cook on low 6-7 hours, stirring every hour or so."

Pasta Ribbons:

I went to buy egg noodles at W-Mart (commissary got closed early), and found 'pasta ribbons'. They worked just fine! After cooking as directed and draining, we added them to the crock-pot mix.

Skillet Cooked Frozen Green Beans:

2 TBS butter or margarine
1 16 oz bag frozen cut green beans
salt & pepper to taste
1 tsp of minced (marinated) garlic
1/2 tsp minced dehydated onion

**Cook until green beans are tender.**

Made more rye bread today. Yes, it's just that good!