Egg Salad Sandwiches

6 Eggs
1/4 Red Onion, thinly chopped
1/4 cup Mayo
2 big squirts Horseradish Mustard
1 teaspoon Paprika
1/4 teaspoon Cayenne
1/4 teaspoon Pepper
1/2 teaspoon Salt
8 slices bread

Place eggs in a saucepan and fill with water till about 1 inch over eggs.

Turn heat to about 3-4 (medium low) for 3 minutes.

Turn up heat to 8-9 (medium high) till they come to a boil.  Once they come to a boil cover, turn down heat to a gentle boil and cook for 12 minutes.

Drain eggs when done. Pour cold tap water over eggs and drain again.  Repeat.

Cut eggs in half by hitting it forcefully with a knife.  Scoop out inside close to shell with the knife.  Use egg slicer or just cut eggs into little pieces with knife.

Put diced eggs in a small bowl and mix everything together.

Serve on bread.

Makes about 4 sandwiches.

Easy Tex Mex Bake - Gina Dale

8 oz. uncooked Rotini
1 lb. ground Beef
1/2 Onion, chopped
2 Tablespoons Taco Seasoning Mix
2/3 cup Salsa
1 can Corn, drained
1 (16 oz.) carton Cottage Cheese
1 egg
1 Tablespoon minced Cilantro
1/2 teaspoon Pepper
1/4 teaspoon Cumin
2 cups shredded Cheddar Cheese

Cook pasta according to package directions. Drain and run under cold water to stop it from cooking. Set aside.

Cook beef and onion, drain. Stir in taco seasoning, salsa, and corn. Heat for 2 minutes. Remove from heat.

Preheat oven to 350.

Combine cottage cheese, egg, cilantro, pepper, and cumin in a bowl.

Spoon 1/2 beef mixture in bottom of baking dish. Top with pasta. Spoon cottage cheese mixture over pasta. Top with remaining beef mixture.

Sprinkle with cheese.

Bake for 25-30 minutes.