Deviled Eggs

10 eggs

2 tbsp Miracle Whip

A dash of salt

A dash of pepper

A dash of Paprika

Hard boil the eggs and let cool. Peel the eggs and then cut them in half, removing the yolks. Crumble all the yolks in a bowl, whisking with the miracle whip. Add salt and pepper to taste. Scoop yolk mixture with two teaspoons back into egg whites. Sprinkle with salt, pepper, and paprika. Then serve. Makes 20 deviled eggs.

Clam Dip

Clam Dip for Potato Chips:

1 can Clams
8 oz Cream Cheese
2 tbsp Miracle Whip
2 tsp Lemon Juice
a pinch of garlic salt

Mix together and refrigerate. Serve with potato chips.

Cream Puffs

Shrimp Cream Puffd:

This is my grandmother Norma's recipe:

4 large eggs
1 cup flour
1 cup water
1/2 cup butter
1 tsp sugar
1/8 tsp salt

Preheat oven to 425 degrees. Add water, butter, sugar, and salt to a sauce pan and heat on medium until butter is melted. Bring to rolling boil. Add flour all once. Beat with wooden spoon. Stir over medium heat until it cleans pan. Place in large mixing bowl. Beat 1 minute and add eggs all at once. Beat on medium speed 4 minutes. Roll into ball, 1/2 tsp on ungreased cookie sheet and bake 20 minutes. Take out and let cool completely before taking them off the sheet. If they are not cooled, they will fall.

Filling:

1 can Shrimp
1 (8 oz.) Cream Cheese
1 (3 oz.) Cream Cheese
1 tbsp Finely chopped Green Onion
1/2 cup Finely chopped Celery
1/4 cup Evaporated milk
1 Tbsp Lemon Juice
1/2 tsp Worcestershire Sauce

Mix all together and cut cream puffs in half, adding filling to each one. Refrigerate.