A list of ok recipes from another website

http://frugalabundance.wordpress.com/

Lemon Slushie, use fresh lemon or approved lemon

citrus refresher

southern cornbread is ok if you use butter instead of margarine

multi-grain cereal is ok with no TVP

basic vanilla frosting is ok with real butter, whole milk, real vanilla

chocolate frosting is ok with real butter, whole milk, real vanilla

tomato, green pepper, and cucumber salad is ok with olive oil

pantry pesto is ok with olive oil, real Parmesan, and approved or in shell walnuts

homemade chicken broth is ok with just the chicken, water, and veggies using a minimally processed chicken.

Thick egg nog

Here's another version of egg nog, thick like at the store...

1 gallon whole milk
9 egg yolks, (you can save the whites for making meringue cookies)
3 cups white sugar
1 tsp. grated nutmeg
2 TBS real vanilla (approved or only alcohol and vanilla listed, no vanillin)

Mix the milk, egg yolks and sugar in a large pot and bring to a rolling boil, stirring occasionally. WATCH THE POT CLOSELY so it does not boil over. As soon as it reaches a rolling boil, remove from heat and add nutmeg and vanilla. Allow to cool to room temperature; then refrigerate in large jars or a crock.

I personally hate thick egg nog and like the other version I posted, or this kind watered down with 7-up. But, I know a lot of you love this slimy stuff so I'm posting it ;.)

Eggnog

"Have any ideas on how to make deviled eggs or eggnog Feingold-worthy? Thanks!"

Deviled eggs are very easy to make but you need to know brands of Mayo and Mustard and possibly pickles if you like pickle juice in your eggs so you'll need to see Feingold.org for those. There are popular brands of all of these items on the list.

For eggnog there is actually an approved brand on the list but here's a homemade recipe, it will taste thinner but it's sooooooo good! I personally only use homemade organic eggs that were unwashed till I was ready to use them. That way the protective coating stays on to protect from any germs.

12 eggs, separated
1 1/2 cups sugar
1 qt whole milk
1 1/2 qts cream

beat egg yolks and sugar together till they're creamy. Add milk and cream, whisk together till completely integrated.
whip egg whites till stiff peaks form. Fold into the previous mixture. Sprinkle with nutmeg.
Remember to refrigerate this until you're ready to serve it. It's best if you can fold in the egg whites just before serving.

Tamagoyaki

Don't laugh, I'm not Japanese, I had to even look up how to spell Tamagoyaki. but, I do know that this is one of my kid's favorites. Real Tamagoyaki is cooked in very thin layers and if you want to know how to make it just look it up. Here's my version...

use 8 eggs, add 2 TBSP sugar and 2 TBSP Bragg's aminos or approved soy sauce.
Scramble them all up using butter in the pan.

Serve with rice and oriental veggies (fresh or frozen, we like the huge frozen bag from Costco)

If you want to make more of a fried rice dish just combine them all and add more Bragg's aminos.

Eggs, Eggs, Eggs

For a quick breakfast, lunch, or dinner think of eggs.

Scramble eggs, cook with a pat of butter in the pan and then sprinkle on some cheese (from the always acceptable list).

Serve as is or with some homemade toasted bread.