Corning Ware Sidekick Plates | P-140-B | 1970’S & 1980’S

These little plates are the perfect snack size! My son uses these the most, they hold the perfect amount for a snack or side dish.

I never leave one behind when I am thrifting. Sometimes I do get fooled by the lookalike stoneware pieces. You will know it is an authentic Corning Ware dish by the label. You will notice the 2 different printed bottoms – both will have the model number P-140-B. The 1970’s edition has the measurements as 4 ½ x 6 ¾ and the 1980’s will show 22cmx27cm.

The bottom of vintage Corning Ware is always smooth, made of Pyroceram Glass.

I recently used the sidekick plates for Chipotle Deviled Eggs. I am sharing the recipe and I hope you enjoy it!

Chipotle Deviled Eggs

Ingredients

6 Eggs

¼ Cup Olive Oil Mayonnaise Dressing

2 Tablespoons Chipotle Sauce

1 Tablespoon Sour Cream

1 Tablespoon Ricotta Cheese

1 teaspoon Stone Ground Mustard

1/8 teaspoon salt

1/8 teaspoon pepper

Garnishes

Smoked Paprika

Fresh Parsley, chopped

Directions

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, sour cream, ricotta cheese, chipotle sauce, mustard, salt and pepper. Mix Well.

3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and garnish with parsley. Enjoy!

Notes: I recommend using Hellmann’s Mayonnaise and La Costena canned Chipotle Sauce.