Crab-Stufed Deviled Eggs by Racheal Ray

Indredients:
12 Large Eggs
3 tbsp mayonnaise
1 tbsp Dijon Mustard
Juice of half of a lemon
1 tsp Worcestershire sauce
1 tsp hot sauce
1/4 cup(about Handful) celery leaves chopped
1/4 cup (about Handful) parsely leaves chopped
1/2 pounds lump crabmeat picked over shells
Salt & Fresh ground black pepper

Preparation:
1. Place the eggs in a large saucepan & cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a time & boil the eggs for 10 minutes. Remove from heat & place in the sink. Drain & run with cold running water until cool enough to handle.Peel the eggs & cut it then in half lengthwise.
2. Remove the yolks from the whites & put them in a medium-size bowl. With the back of the fork mash the yolks then add the mayonnaise,mustard,lemon juice, worcestershire sauce , hot sauc,celery leaves & parsely leaves & mix well,. Add the crabmeat & gently stir to mix. Season with salt & lots of fresh ground black pepper.
3.Spoon equal amonts of eggs white halves & chill well before serving.
Yeiled 6 to 8 servings

Buca Garlic Mashed Potatoes

2 lbs red skin potatoes, about 8 med (do not peel)
1/4c. chopped garlic
1 tbsp oregano
1 tsp salt
1c. romano cheese
1c. butter, softened
Wash potatoes and place in a large sauce pan.
Cover with cold water.
Over medium heat bring water to a boil.
Reduce heat to low and continue cooking until potatoes are very soft.
Transfer potatoes to a large mixing bowl and add garlic, oregano, salt, cheese, and butter.
Mash until potatoes and all ingredients are incorporated.
makes 6-8 servings.
Recipe from Melanie