1 pint Hellman’s mayonnaise
1 5 1/2 ounce jar Zatarain’s Creole mustard
1 tablespoon olive oil
2 teaspoons vinegar
2 tablespoons minced green onions
lemon juice, garlic salt, salt and pepper to taste
Combine all ingredients, cill and let mellow for thirty minutes or so. Good on seafood and as a dip.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.