Directions Preheat oven to 350°F.
Honey Mustard Salad Dressing by Briwood Farm Market Staff Ingredients • ¼ cup olive oil • 2 tbsp Dijon mustard • 1–2 cloves fresh garlic, minced • ¼ cup red wine vinegar • 1 tbsp honey
Layer sliced potatoes and onions in a casserole dish. Mix the soup with milk and pour about ¾ of the mixture between the layers. Sprinkle with parsley. Top with another layer of potatoes, then pour the remaining soup mixture over top. Sprinkle with paprika. Bake for 2 hours, lowering the temperature if the dish is browning too quickly. Nana’s Devilled Eggs by Brian Giles Ingredients • 6 eggs • 4 tbsp mayonnaise • 4 tbsp sour cream • ¼ tsp dried mustard • Salt and pepper, to taste Directions Hard boil the eggs, then transfer to an ice bath. Once cooled, remove the shells and slice the eggs in half lengthwise. Scoop out the yolks and mash them with the mayonnaise, sour cream, mustard, salt, and pepper until smooth. Pipe or spoon the filling back into the egg whites. Serve chilled.
• 1 tsp smoked paprika • 1 tsp dried oregano
• Pinch of red pepper flakes • Salt and pepper to taste Directions Add all ingredients to a mason jar. Shake thoroughly to combine. Nana’s Scalloped Potatoes from Brian Giles Ingredients • 6–8 potatoes, sliced thin • 1 large onion, sliced • 1 can cream of mushroom soup
• ½ tsp parsley • ½ tsp paprika • ½ cup milk
Whisk It, Stir It, Insure It Adding a Pinch of Protection to Your Yuletide Treats!
kennyins.com • 519-633-8448 92 Centre Street, St. Thomas Kenny Insurance Brokers — our family helping your family.
BRIWOOD HOLIDAY COOKBOOK – 19 – HOMETOWN ST. THOMAS
Made with FlippingBook - Online catalogs