Thanksgiving Part Four

The recipes below are your basics. Everyone has their own way of making them and these are mine!

Deviled Eggs:

8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing (Miracle Whip)
salt and pepper to taste
1 pinch paprika

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.Refill each egg half with the yolk mixture and sprinkle with paprika.
Mashed Potatoes:

6 medium potatoes
2 chicken bullion cubes
Milk
Butter

Peel and cube potatoes. Add to pot of water (enough water to cover potatoes) and bring to a boil. Boil uncovered till potatoes pierce easily with a fork (10-15 min). Drain and return to pot. In a microwave safe dish add i/2 cup water and 2 bullion cubes. Heat one minute and stir till cubes are dissolved. Add to potatoes and mash. Add a splash of milk and a pat of butter and continue to mash till creamy. Can use more milk and butter if needed to reach desired consistency.
Country Green Beans (from Allrecipes):

1 pound fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham (I used a ham hock)
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.
Collard Greens (from Allrecipes):

3 slices bacon, coarsely chopped
1 red onion, thinly sliced
2 tablespoons minced garlic, or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
3/4 cup water, or as needed1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed (I omitted)

Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.

Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.

Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.

About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.