11-26-2007, 06:59 PM
@Kaze: The fat melts off in the cooking and actually facilitates the tenderizing of the meat.
Dan I make Deviled eggs the way Mom taught me,and fixed them for a retirement party a few weeks back for around 100 people.
All in all I made around 10 relish trays,and am pleased to note that all was consumed,with no leftovers ~.o
Dan I make Deviled eggs the way Mom taught me,and fixed them for a retirement party a few weeks back for around 100 people.
All in all I made around 10 relish trays,and am pleased to note that all was consumed,with no leftovers ~.o
[SIGPIC][/SIGPIC]
A Light in your Darkness...always there...and burning...
A Light in your Darkness...always there...and burning...