I started makin' deviled eggs for family get-togethers a long time ago and I started out with the amount in this recipe, but as the years passed by, the recipe grew and now if I want a couple for myself I have to make at least two dozen eggs ! The secret is in how the eggs are cooked !
Just another one I found in an old cookbook ! The reviewer of this recipe was very dossapointed. I have not tried this one myself, but I took the liberty of changing the salt content. This is a recipe that I ran across in an old old cookbook. I suggest anyone trying it just do a little experimenting.
The first time I posted this recipe I accidentally left out an ingredient, the cream of mushroom soup.
My Pastor's wife brought this casserole to a Pot-Luck Dinner at our church and it was so good that I begged her out of the recipe.
I would like to apologize to Susie D.
I live in Arkansas and my wife is from Ohio and we in the south love our chili and we like it a certain way. When my mother-n-law made me some
of her chili, it had potatoes in it. I never heard of potatoes in chili, but I
tried it and it was great. Been makin' it ever since. But here at home, I
don't call it chili. I call it yank stew.