Reliving life through food

Trying to recreate a family traditional recipe it very intimidating, especially since my serious cooking attempts didn’t start until around 10 years ago.  This recipe is one that showed me that I should always try to taste new things even though I think I don’t like them.  Granny’s Dressing Balls Ingredients - divided by 5 1 loaf bread 1 box jiffy mix baked 2.4 heaping tbsp rubbed sage 3/4 tsp salt .6 tsp black pepper .8 tsp heaping baking powder 1 cup chopped onion 1.2 cups chopped celery 2 eggs 3/4 sticks butter .4 cups chicken or turkey broth Ingredients - halved 66 balls 2.5 loaves bread 2.5 boxes jiffy mix prepared (21.25 ounces) 6 heaping tbsp rubbed sage 3/4 tsp salt 1.5 tsp black pepper 2 heaping tsp baking powder 2.5 cups chopped onion 3 cups chopped celery 3.5 eggs 1 stick butter 1 cup chicken or turkey broth Ingredients 132 balls 5 loaves bread 5 boxes jiffy mix baked 12 heaping tbsp rubbed sage 1.5 tsp salt 3 tsp black pepper 4 tsp heaping baking powder 5 cups chopped onion

  Toni’s Deviled Eggs Ingredients 12 Hard - boiled eggs, peeled & halved 1/2 cup Duke’s mayonnaise 1 Tbsp. Southern Dijon Mustard 2 tsp.  Finely chopped Grandma’s sweet pickles 1 tsp. White vinegar 1 tsp. Grandma’s sweet pickle juice Salt & Pepper  Directions: Bring a large pot of water to a rolling boil. Gently place eggs in water.  Bring back to boil and then turn to a simmer. Simmer for 10 minutes. Immediately put in cold bowl with ice & cold water. Leave in fridge for at least 2 hours. Peel and half eggs. Combine yoke, and all other ingredients in a bowl.  Combine until smooth.  Using a piping bag, fill each egg and sprinkle with paprika.