Recipes Merit Badge, Expert Level

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 6,129 dues-paying members who have earned an amazing number of merit badges so far—8,751 total! Take it away, MBA Jane!!! MJ 

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life   

For this week’s Farm Kitchen/Recipes Expert Level Merit Badge, I hosted a lover-ly (channeling Eliza Doolittle) dinner party for my nearest and dearest. But not just your average dinner party, with take-out or delivery pizza, oh no! Never let it be said, farmgirls, that this girl doesn’t know how to party.

And by “party,” I mean—of course—eat concoctions made from passed-down family recipes until I burst. I had been collecting the recipes for some time now, preserving them (Get it? Preserves? Like Uncle Ed’s lemon preserves? HA! Just a little Farm Kitchen humor there.), gifting the results, and basically eating myself into a coma. Not really, but it was a close call the weekend I attempted perfecting Great Grandfather’s caramel torte recipe. A helpful note from me to you: too much caramel does not a happy belly make.


Julaftonen by Carl Larsson 1904 via Wikimedia Commons

Anyway …

A dear friend of mine reminded me that not all of us really have families who A. cooked, or B. passed anything down, but I could share some of my kooky family members with you, if you’d like. I mean, let’s face it, some of us have a few more than our fair share, so we’ll be generous. In the words of Cary Grant in Arsenic and Old Lace, ”Insanity runs in my family. It practically gallops.”


‘Christmas Comes But Once A Year’ by Charles Green via Wikimedia Commons

Gramma Barbie’s Famous Horseradish Deviled Eggs


6 eggs
3 T mayonnaise
1½ T prepared horseradish
¼ t black pepper
¼ t salt

1. Place eggs in a medium saucepan and cover completely with water. Bring to a boil over medium-high heat; boil for 2 minutes. Remove from heat, cover, and let stand for 10 minutes. Rinse with cold water.
2. Using a sharp knife, cut off the top third of one unpeeled egg. Carefully scoop out both the egg white and yolk from both sides of the shell into a medium bowl, reserving the larger portion of the shell. Repeat with all eggs.
3. Add remaining ingredients to eggs and mash together until smooth.
4. Spoon or pipe mixture into the reserved shells and decorate as desired.

Aunt MJ’s Glamping Asian Chicken Slaw

This recipe can be made ahead of time and put in your cooler, or it can be assembled at your campsite.

2 skinless chicken breasts, cooked and diced
4 cups Napa cabbage, thinly sliced
½ cup green onions, thinly sliced
3 T rice vinegar
2 T peanut oil
1 t sesame oil
1 T fresh ginger, peeled and minced
1 t sugar

1. In a large bowl, combine chicken, cabbage, and onions.
2. Add remaining ingredients and toss to blend. Add salt and pepper to taste.
3. Serve as a salad or fill pita pockets.

Leave a comment 2 Comments

  1. Winnie Nielsen says:

    I love the photo from Carl Larsson showing the wonderful Christmas smorgasbord enjoyed on Christmas eve in places like Norway and Sweden. Did you know that in Norway, it was tradition to sweep the house clean and bring out a special curtains and tablecloth for the big Christmas repast? Also, everyone bathed and wore their best clothes to dinner. In some rural cultures, straw was placed on the floor and the farm animals were brought inside for the night so that the Nissen (Tomte) could not hurt them with their mischief that was feared on this most hallowed of evenings. What a night!

  2. Karlyne says:

    I love Carl Larsson, too, Winnie! I was just thinking about him, and trying to remember how to spell his name, yesterday. I’m not sure why. Maybe I belong to the kooky relative side that MBA Jane is offering to share…

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