Art Pottery

Deviled Egg

VINTAGE E & R AMERICAN ARTWARE DEVILED EGG Serving Platter $8.99

Sovereign Potters Yellow Rose Deviled Egg Plate $7.99

Vtg Yellow Deviled Egg Platter 50′s 12″ Diameter $9.99

ADORABLE Antique Vintage DEVILED EGG DISH WITH CHICK SALT & Pepper Shakers $15.00

Polish Pottery Unikat Signed BEAUTIFUL DEVILED EGGS Plate Excellent PATTERN $49.99

Louisville Pottery Stoneware Kentucky Gaggle of Geese Deviled Egg Plate $24.99

Vintage DEVILED EGG Plate Platter with BABY CHICK Hard Boiled Fresh Egg Storagee $9.99

Italy Mid Century Black Gold Rooster Deviled Egg Plate 5101 5357 $34.99

Vintage E & R American Artware Deviled Egg Platter Egg Plate Holds 12 Eggs as is $8.99

Hand Painted Ceramic Serving Platter Tray Deviled Eggs Appetizers Made Italy $26.95

Vintage Made in Italy Oval Deviled Egg Platter Divided Tray Sectioned $69.99

Vintage Frankoma BROWN EGG Plate Dish #819 POTTERY FOR EASTER / DEVILED EGGS $35.00

AMERICAN ARTWARE by E & R – DEVILED EGG PLATE – with floral center – 9″ DIAMETER $7.50

Gail Pittman JUNIPER- Stuffed / Deviled Egg Plate “88″ $28.79

Polish Pottery Deviled Egg Server Handled Plate MOSQUITO Stoneware $51.33

Polish Pottery Deviled Egg Server Handled Plate NAVY Blue Stoneware $51.33

NEW Certified Rise & Shine Rooster 3 pc Deviled Egg Set $49.98

Hand-Painted Deviled Egg Plate Tray w/ Baby Chick Made in Italy $32.95

Italian Italy Il Gizasole Siracusa Majolica Pottery Deviled Egg Tray Plate Vtg $19.99

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5 Back to School Lunch Ideas

Lunch #1: BBQ Chicken for Champions

• One chicken breast, cut in half and pan fried in Olive Oil for 6 minutes a side.
• Add salt and pepper. Cut into strips. Serve cold dipped in dipping sauce.
• BBQ dipping sauce — ¼ C (put in BPA-Free container)
• Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli)
• Place in BPA-Free container
• Veggie dipping sauce in BPA-free container

 

 

Use: BBQ sauce or honey
Drink: water, GFCF* V8 juice, GFCF juice box, fortified organic rice milk box
Snack if needed: GFCF chips & fruity salsa (¼ C) in BPA-free container
Toy Surprise: Girls: yarn bracelet, Boys: Miniature toy character figure

BBQ Sipping Sauce — ¼ C (put in BPA-Free container)

• 1 C organic ketchup
• 1 Tbs lemon
• 1 tsp Worchestershire sauce (GFCF)
• 1 Tbs honey
• Dash of black pepper
• Blend all of the above until smooth

 

 

Fruity Salsa

• 1 C Salsa
• ¼ C grape, blueberry or raspberry fruit spread
• Mash the fruit spread into the salsa

 

 

#2 DLT (“Deli†meat, Lettuce & Tomato Sandwich)

• Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar’s Head, Applegate or Shelton)
• Toast 2 pieces of GFCF bread.
• Spread w/ 1 Tbs GFCF mayonnaise
• Place 2 slices of GFCF lunch meat
• Top with lettuce and tomato
• Cut into 4 squares
• Wrap in wax paper

 

 

GFCF Potato Salad 1/3 cup from recipe. Serve in BPA-Free container
Fruit (apple or grapes) — in BPA-Free container
Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box
Toy Surprise: Hair scrunchie for girl. Baseball card for a boy.
Snack if needed: Peanut butter on rice crackers

GFCF Potato Salad
Ingredients:

• 3 pounds potatoes, cooked until just tender, cubed, cooled
• Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped
• ¼ to ½ cup chopped red onion
• ¼ to ½ cup chopped celery, optional

 

 

Dressing:

• ¾ cup mayonnaise
• 1 to 2 tablespoons prepared GFCF mustard
• salt and pepper to taste

 

 

Preparation:
Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste. Combine.
Combine potatoes, egg, onions, and celery and stir in the dressing.
Serves 6 to 8.

Lunch # 3 Kids Favorite Chicken Salad & Deviled Eggs

Chicken Salad 1/3 to ½ C served in BPA-Free container
Deviled eggs (1-2) — served in BPA-Free container
Carrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)
Snack if needed: GFCF chips & hummus in BPA-free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Chicken Salad
Ingredients:

• 3 cups cooked diced chicken
• 2 ribs celery, thinly sliced
• 1 cup seedless green grapes, halved
• ¾ cup mayonnaise
• 2 tablespoons finely minced green onions
• 1 teaspoon lemon juice
• ¼ teaspoon ground ginger
• salt and pepper, to taste

 

 

Preparation:
Combine first chicken, celery, and grapes in a Large Bowl; set aside. In a Small Bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.
Serves 4 to 6.

Deviled Egg Recipe

• 6 hard-cooked eggs — cooled, shelled, cut in half, yolk removed
• 1 ½ tablespoons mayonnaise
• 1 teaspoon prepared mustard
• ½ teaspoon salt
• 2 tablespoons sweet pickle relish, or to taste
• Paprika

 

 

Preparation:
Mash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.
Serves 6 (2 halves per person)

Lunch # 4 Meatball Spaghetti Sauce

Meatballs in Spaghetti Sauce (1 C) without the spaghetti — served warm in thermos
Wonderful Waldorf Salad: 1/3 to ½ cup
Broccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey ( ¼ C in BPA-Free Container)
Snack: Organic GFCF “Oâ€s
Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box, fortified organic rice milk box
Snack if needed: GFCF chips & bean dip in BPA-free container
Toy: Stickers appropriate to the child

Spaghetti and Meatballs

• 1 Small Yellow onion
• 1 slice GFCF rice bread
• 2 Tbs water
• 1 teas salt
• ½ teas oregano
• 1 pound ground beef
• 2 jars GFCF pasta sauce

 

 

Put onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a Mixing Bowl. Knead by hand together with ground beef until thoroughly mixed. Shape into desired meatball size. Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours. Refrigerate.
Serves: 4 to 6

Wonderful Waldorf Salad Recipe

• 1 C pineapple chunks (fresh or unsweetened canned)
• 3 C apples, peeled and cute in ½ inch cubes
• 1/3 C raisins
• 1 C carrots, thinly sliced
• 1/3 – ½ c walnut pieces (optional)
• 1 C GFCF mayonnaise

 

 

Fruit Smoothie

• 1 ¼ C rice milk
• ½ glass crushed ice
• 1 Tbs rice powder
• 1 Tbs coconut milk (optional)

 

 

Add one of the following and blend at high speed until smooth and thick.

• 1 sliced banana
• 1 cored and chopped pear
• 1 handful of berries (strawberries, blueberries, raspberries or combination

 

 

Russian Dressing

• 1 C GFCF mayonnaise
• 1 C GFCF ketchup

 

 

Servings: 8

Lunch #5 Chicken & Magical Muffins

Baked or grilled chicken (leftovers from dinner) ½ cold chicken breast
Apple salad served in cold thermos
Veggie-Muffins 1-2
Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,
fortified organic rice milk box
Snack if needed: Carrots & bean dip in BPA-free container

Apple Salad

• 2 Large Red delicious apples, unpeeled, cored and but into 1 inch chunks
• 2/3 C crushed pineapple, drained or fresh pineapple minced – reserve juice
• 1/3 C celery, diced
• 2 Tbs raisins

 

 

Dressing

• 3 Tbs soy yogurt
• 2 teaspoons GFCF mayonnaise
• 1 Tbs pineapple juice
• ¹/8 Teaspoon cinnamon

 

 

In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, Pour the dressing over the fruit mixture and stir.

Veggie- Muffins

• 1 store-bought GFCF cake mix prepared according to package directions- but not baked
• Add 1 C pureed vegetables — using one or more of the following: carrots, squash, peas, green beans
• Add ½ C applesauce to batter
• Option — stir in 1 C GFCF chocolate chips

 

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a Muffin Pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.
Yields 12 muffins

Lunch # 6 Sensory Sensible (for those who avoid “lumps and bumpsâ€)

Pot Pie Muffins (2)
Hummus
Fruit smoothie
Snack: Bean dip

Pot Pie Muffins

• 1 store-bought GFCF cake mix prepared according to package directions — but not baked
• Add 1 C pureed vegetables — using one or more of the following: carrots, squash, peas, green beans
• Add ½ C applesauce to batter
• Add ½ C pureed chicken
• Option — stir in 1 C GFCF chocolate chips

 

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.
Yields 12 muffins

*Gluten-Free Casein-Free

The above is an excerpt from the book The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet
by Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.
Published by Fair Winds Press; November 2006;$24.95US/$32.50CAN; 978-1-59233-223-6
Copyright © 2008 Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N

About the Author

Pamela J. Compart, M.D., is a developmental pediatrician in Columbia, Maryland. She combines traditional and complementary medicine approaches to the treatment of ADHD, autism, and other behavioral and developmental disorders. She is also the director of HeartLight Healing Arts, a multidisciplinary integrated holistic health care practice, providing services for children, adults, and families.

Dana Godbout Laake, R.D.H., M.S., L.D.N., is a licensed nutritionist in Kensington, Maryland. Within her practice, Dana Laake Nutrition, she provides preventive and therapeutic medical nutrition services. Her practice includes nutritional evaluation and treatment of the full spectrum of health issues affecting adults and children with special needs.

Does anyone know of any recipes for deviled eggs?

I know how to "regular", but I do some with a return in it:) Yummm! Thanks a great sound, so much!

Sweet cucumber and horseradish deviled eggs 6 hard boiled eggs, peeled and sliced lengthwise 3 tablespoons light mayonnaise or salad dressing 1 ½ tablespoons finely chopped onion (Vidalia is best) 2 tablespoons sweet pickle (Bick is pretty) 1 to 2 teaspoons horseradish (more or less to taste), well drained 1 teaspoon Dijon mustard 1 / 8 teaspoon salt ¼ teaspoon black pepper Paprika for garnish Pop Out (remove) egg yolks in small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, Dijon mustard, salt and pepper and mix well. Fill the empty egg shells with mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate up to overnight before serving. ———————- crabmeat deviled eggs and celery 6 hard boiled eggs, peeled and cut lengthwise 1 small can (6 oz) salad crab meat, rinsed and drained, and 3 ½ tablespoons mayonnaise or salad dressing 1 ½ tablespoons finely chopped celery 2 ½ teaspoons Dijon mustard teaspoon oregano (add filling) ½ teaspoon oregano (use a touch of decoration) ½ teaspoon onion powder (add a little more to taste if desired) A few drops of Worcestershire sauce ¼ teaspoon salt ¼ teaspoon black pepper Pop Out (remove) the egg yolks in small bowl and mash with a fork. Add the mayonnaise, celery, mustard, oregano, onion powder, Worcestershire sauce, salt and pepper and mix well. Add the crabmeat and mix well. Fill the empty egg shells with mixture and sprinkle lightly with paprika. Serve chilled or store covered in refrigerator for one day before serving. Shrimp and Olives ———————– deviled eggs 6 hard boiled eggs, peeled and cut longitudinal, 4 tablespoons mayonnaise 1 teaspoon Dijon mustard (spicy, even if you feel daring) ¼ cup mashed shrimp cocktail (rinse and drain very well before soaking) 1 tablespoon finely chopped fresh parsley (reserve a little if you want to use as garnish) 1 / 2 teaspoon lemon juice salt and pepper to taste Garnish: black olives, sliced – Shrimp Cocktail reserve some of the can, and for a great look Pop out (remove) the egg yolks in a Bowl Small and mashed with a fork. Add the mayonnaise, Dijon mustard, lemon juice, salt and pepper and mix well. Add shrimp cocktail puree and mix good (but not mass). Fill the empty egg shells with mixture and garnish with a great shrimp cocktail and a black olive slice for the drama. Serve cold or store covered in refrigerator for one day before serving. Guacamole ——————– whole deviled eggs 24 eggs, hard cooked, peeled, cut in half over 2 avocados, peeled, pitted and mashed 1 tablespoon chopped cilantro 1 tablespoon chopped green onion 2 teaspoons of seeds 2 teaspoons juice Jalapeño lemon 1 / 2 teaspoon salt or to taste 1 dash hot pepper sauce (eg Tabasco), or to taste 1 teaspoon Worcestershire sauce or to taste 1 teaspoon Dijon-Style prepared mustard 1 pinch pepper Preparation: 1. Remove the yolks in a medium bowl. Set aside the egg halves empty. 2. Mash yolks with back of fork. 3. Stir in avocado, cilantro, green onion, jalapeno and fresh lime juice. 4. Season with salt, hot sauce, Worcestershire sauce and mustard. Stir to combine. 5. Spoon avocado mixture of deviled eggs into two halves, egg white. 6. Refrigerate until serving. 7. Garnish with paprika. ————————————-