12 hard boiled eggs
3/4 cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Glorious Garlic Monastery Mustard (or use your favorite flavor)
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
ground pepper to taste
fresh parsley leaves (optional)

Cut eggs in half and set aside the whites. Mix the cooked yolk with rest of ingredients and refill egg white halves with mixture. 

Sister Terry's Baked Bean Sauce
1 pound cooked bacon
1 large onion / diced and browned
Mix with 1 pound brown sugar
5 tablespoons Divinely Original Monastery Mustard
24oz. size catsup
15oz. can tomato sauce
2 cans crushed pineapple with juice

Add bacon and onions to the brown sugar mixture and refrigerate for 24 hours. Add sauce to beans (amount of sauce depends on amount of beans), and cook 4 hours in the oven at 250 degrees.

Check out our Seafood Cookbooks
more recipes below

1 cup chicken broth
3/4 cup quick-cooking couscous, uncooked
1/2 cup Dried Pacific Northwest Bing Cherries
1/2 cup coarsely chopped carrots
1/2 cup chopped unpeeled cucumber
1/4 cup sliced green onions
1/4 cup toasted pine nuts or slivered almonds (optional)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Walla Walla Sweet Onion Mustard
Salt and pepper, to taste
Makes 4 cups; about 6 servings.

Bring water or broth to a boil in a medium saucepan; stir in couscous. 
Remove from heat; let stand, covered, 5 minutes. 
Fluff with a fork. 
Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. 
Combine vinegar, olive oil and mustard in a small container; mix well. 
Pour over couscous mixture; stir to coat all ingredients. 
Season with salt and pepper, if desired. 
Serve chilled or at room temperature.

Note: To toast pine nuts or almonds, spread nuts in an un-greased pan. 
Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.

Pacific Northwest Smoked Salmon Space Noodle Salad 

1 bag Space Noodles  
1 1/2 cups broccoli florets 
4 ounces swiss cheese, cut into thin, bite-sized strips 
1/4 cup sliced radishes 
2/3 cup mayonnaise
1 tablespoon snipped fresh or dried basil
2 teaspoons Hot Apple Barbecue Sauce 
1/8 teaspoon garlic salt 
1-2 tablespoon milk 
3 tins Alder Smoked Red Salmon 
1 leaf lettuce 
Chill time minimum 4 hours. 
Makes 4 servings (get 3 bags of Space Noodles and serve 12)

• In a large saucepan cook pasta in boiling salted water for 9 minutes. 
• Add broccoli; return to boiling. 
• Cook about 4 minutes more or until pasta and broccoli are tender. 
• Drain pasta and broccoli. 
• Rinse with cold water. 
• Drain again. 
• In a large mixing bowl combine pasta, broccoli, cheese, and radishes. 
• For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, basil, white wine Worcestershire sauce, garlic salt, and enough milk to make desired consistency. 
• Pour dressing over pasta mixture. 
• Toss lightly to mix. 
• Cover and chill for 4 hours minimum. 
• Before serving, if necessary, stir a little additional milk into the pasta mixture to moisten. 
• Drain and flake salmon. 
• Fold salmon into salad mixture. 
• Divide salmon mixture among four lettuce-lined salad plates. 

Bake-Free Pacific Northwest
 Blackberry Bread Pudding 

1 loaf day-old French bread
1/3 C. softened butter
1 C. Wild Blackberry Syrup
1 C. of sugar (use Splenda for fewer carbs)
approx. 4 cups fresh Pacific Northwest Blackberries (if you're lucky enough to get some, if not, frozen works)

Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. 

Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.

Puyallup Valley Red Raspberry*
 Jam Cake 

1/4 cup butter or margarine 
1 cup white sugar
2 egg yolks 
1 teaspoon baking soda 
1 cup buttermilk 
2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
1 teaspoon cocoa 
1 teaspoon ground cinnamon 
1/2 teaspoon allspice 
1 cup Puyallup Valley Red Raspberry jam 
1 cup sifted confectioners sugar**
1 to 2 tablespoons milk 
1 tablespoon butter or margarine, softened 
1/2 teaspoon vanilla extract
*substitute any of our Puyallup Valley Farms jams with the same delicious result
*for a lower carb cake substitute Splenda and use one of our low-sugar jams

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in Red Raspberry Jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely. 

Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake. 

Hot Walla Walla Sweet Artichoke Dip

1 (225 ml.) jar Walla Walla Sweet Onion Mustard
1 (8 oz.) package cream cheese, softened
1 1/2 cups mayonnaise
1 (14 oz.) can artichoke hearts, drained
1 3/4 cup grated parmesan or romano cheese

Beat cream cheese at medium speed with an electric mixer until smooth. Mash artichoke hearts and add to cream cheese. Stir in mayonnaise, Walla Walla Sweet Onion Mustard and cheese. Spoon into a greased or sprayed baking dish. Bake, uncovered, at 350 degrees for about 20 minutes or until heated through. Serve with assorted crackers such as Roasted Garlic & Rosemary or Toasted Sesame Wisecrackers