| | A to Z Recipes March 7, 2012
Always something to make you think, laugh and cook.
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A day late and a dollar short . . .
Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Since it's also the first Wednesday of the month, we are being treated to a wonderful issue from Patricia in Charlevoix, Michigan. I actually made a request that Patricia post this topic this month as boiled eggs (and eggs in general) are a favorite of mine. And she has shared some total gems today. I have copied several for my personal file. I know you will find this one egg-ceptional!
The current Monthly Theme topic is Breakfast & Brunch Recipes. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing. Now, here's Patricia . . .
Easter is on the way, and for some, there will be an egg hunt with dozens of eggs in easy to find places; and afterward.........!!!!!!! What does one do with left over hard boiled eggs?? There are several ways to devil them, HB eggs are good in salad, I've even put them in the middle of a meat loaf. There had to be more recipes so I asked friends, neighbors and clients for suggestions. As always, they came up with some dandy ideas well worth trying.
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It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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| The Classic Hard Boiled Egg
The simple, classic Boiled Egg, is indeed one of the finest and easiest edible delights known on earth, with just 70 calories, and full of natures most perfect form of protein.
While there are many ways of preparing Boiled Eggs, here are directions for making eggs which are the easiest to peel and which will not have the dark green discolored coating on the yolk.
Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not boiled) will be more difficult to peel.
Directions for Large Eggs:
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a hard boiled egg. For a soft boiled egg reduce the time by a few minutes.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish ring from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy, with a light sprinkling of salt if desired.
To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon.
Refrigeration is necessary for hard boiled eggs if the eggs are not to be consumed within a few hours.
Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
Not sure if a raw egg is still fresh?? Place the egg in a deep pan of water, if the egg floats, toss it out.
Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| The chefs hat, called a toque, is said to have a pleat for each of the many ways you can cook eggs. Beyond basic scrambled, fried, poached and baked eggs, you can cook eggs in the shell and turn them into omelets, frittatas, quiches and strata casseroles. In baking, eggs are used in cakes and cheesecakes, cookies, both stirred and baked custards, hard and soft meringues, pie fillings, souffles and even pastries, such as cream puffs and eclairs.
Although you can use any size egg for frying, scrambling, cooking in the shell or poaching, most recipes for baked items such as custards and cakes are based on the use of Large eggs.
You can scramble, fry and poach eggs in the microwave. But you cant cook an egg in its shell in the microwave. The steam builds up so rapidly that the egg cant exhale it fast enough and the egg may explode.
To go green, you can dye all-natural eggs with natural things from the kitchen. You can use fruits, vegetables and their peels and juices, herbs and spices and even coffee to decorate your Easter eggs. If you have a garden, you can put eggshells in your compost.
Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| A hard boiled egg is worth 2 Weight Watchers Points.
Make some hard boiled eggs and have a quick high protein snack on hand at anytime! Hard boiled eggs are an excellent source of protein, simple to prepare and each one only has about 76 calories. Eggs are also very nutritious. They don't just contain fat (yolk) and protein (white). In fact, they contain a wide array of essential vitamins and minerals.
Vitamins
A: good for the skin and growth.
D: strengthens bones by raising calcium absorption.
E: protects cells from oxidation.
B1: helps properly release energy from carbohydrates.
B2: helps release energy from protein and fat.
B6: promotes the metabolism of protein.
B12: an essential vitamin in the formation of nerve fibers and blood cells.
Minerals
Iron: essential in the creation of red blood cells.
Zinc: good for enzyme stability and essential in sexual maturation.
Calcium: most important mineral in the strengthening bones & teeth.
Iodine: controls thyroid hormones.
Selenium: like vitamin E, it protects cells from oxidation.
Check Out the Best of As Seen On TV Products at Walter Drake.
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| | | Monthly Theme, Recipe Submissions |
| Our Monthly Theme topic is: Breakfast and Brunch Recipes
It is believed that breakfast is the most important meal of the day. I'm a believer, especially when it is tasty! We will be gathering favorite breakfast and brunch recipes this month, just in time for Easter and Mother's Day. What could be more special than a wonderful brunch after Easter service or breakfast in bed for your special lady? Please join us in sharing great breakfast and brunch recipes to be posted just in time for Easter and Mother's Day. We will collect them through this month and publish them on the first Sunday possible of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!). Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Breakfast and Brunch Recipes". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday possible of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes:Breakfast and Brunch Recipes.
Use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues
The theme issue for "Breakfast and Brunch Recipes" has a deadline of March 31, 2012, and will be posted on April 8, 2012.
Please use this email link to submit a recipe for theme recipes: Breakfast and Brunch Recipes. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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The following is supposed to be based on a true happening.
A judge when being offered a hard boiled egg as an evidence exhibit during a trial ordered the egg destroyed stating the following:
No fan I am
Of the egg at hand.
Just like no ham
On the kosher plan.
This egg will rot
I kid you not.
And stink it can
This egg at hand.
There will be no eggs at court
To prove a clog in your aort.
There will be no eggs accepted.
Objections all will be rejected.
From this day forth
This court will ban
hard-boiled eggs of any brand.
And if you should not understand
The meaning of the ban at hand
Then you should contact either Dan,
the Deputy Clerk, or my clerk Jan.
I do not like eggs in the file.
I do not like them in any style.
I will not take them fried or boiled.
I will not take them poached or broiled.
I will not take them soft or scrambled
Despite an argument well-rambled.
No fan I am
Of the egg at hand.
Destroy that egg!
Today! Today!
Today I say! Without delay!
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required! |
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DEVILED EGG BOATS
12 hard-boiled eggs
2 teaspoons Dijon mustard
2 teaspoons vinegar (white or cider)
1/4 to 1/2 cup mayonnaise
2 red, orange, yellow, or green bell peppers
Paprika
Peel the eggs, then slice each one in half to make boats. Place the yolks in a medium-sized bowl and mash them with a fork. Add the mustard and the vinegar, then add the mayonnaise, stirring until the consistency is smooth but not soupy.
Next, make the sails. To do this, cut each pepper into 1-inch-wide strips, then cut the strips into 1-inch squares and slice each square in half diagonally. Fill the egg-white halves with the yolk mixture. Stick the sail upright into the filling and sprinkle with paprika. Makes two dozen.
HARD BOILED EGG MICE
1 egg
1 black olive
1 radish
2 fresh chives
1 tiny Swiss cheese wedge
Place the egg in a small saucepan and cover with cold water. Bring to a boil over high heat. Boil for 1 minute, then turn off the heat. Cover the saucepan and let the egg sit in the hot water for 12 minutes. Run the egg under cold water to cool.
Slice the egg in half lengthwise. Place the halves yolk side down on a plate. (Alternatively, you can slice off a bit of the bottom of a peeled, hard-boiled egg so it can sit flat on a plate.) Slice tiny black olive "eyes" and radish "ears." Then make small slits in the egg halves for the eyes and ears and push in the olives and radishes. Add chive tails. Serve the pair of egg mice with a wedge of Swiss cheese for a playful lunch. Makes 2 mice.
EGG HEADS
Hard-boiled eggs
Round crackers
Vegetable and herb garnishes
Stack a hard-boiled egg slice on a round cracker and add whatever garnishes you have on hand. Suggestions might include chives, alfalfa sprouts, sunflower seeds, and dill.
SCOTCH EGGS
8 eggs
1 pound pork sausage meat
1 teaspoon dried sage
teaspoon dried thyme
Pinch cayenne pepper
teaspoon freshly ground black pepper
4 tablespoons plain flour
4 ounces fresh white breadcrumbs
Vegetable oil, for deep frying
Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are hard boiled. Drain and run under cold water until cooled (this will prevent the yolks from discoloring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.
In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the seam and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh bread crumbs. Dip the coated eggs once more in the egg, then again in the bread crumbs.
Half-fill a deep, heavy-based pan with the vegetable oil and heat to 340 degs, checking the temperature with a digital thermometer Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the scotch eggs immediately, sliced in half to reveal the yolk.
EGG AND WATER CRESS SANDWICHES
Butter, for spreading
4 slices white bread
2 tablespoons mayonnaise
tablespoons grated lemon zest
Salt and pepper to taste
2 hard-boiled eggs, peeled
1 handful water cress
Butter the slices of bread. In a bowl, combine the mayonnaise and lemon zest and season to taste with salt and freshly ground black pepper. Roughly chop the boiled eggs and fold into the mayonnaise mixture until well coated. Spread the egg mixture onto two slices of bread and top with the cress. Top with the remaining bread. To serve, slice off the crusts and cut the sandwich into fingers.
PICNIC LOAF
1 stale crusty white farmhouse loaf
For the mayonnaise:
2 egg yolks
1 heaped teaspoon Dijon mustard
teaspoon sugar
1 tablespoon white wine vinegar or lemon juice
7 ounces sunflower oil
Salt and freshly ground black pepper
4 hard-boiled eggs
Assorted vegetables (such as radishes, baby carrots, cherry tomatoes, celery sticks and cucumber), washed, trimmed and cut into thin sticks.
Slice off the top of the loaf and set aside. Place the loaf upright onto a work surface and make deep incisions in the crumb, leaving a 1" border of bread around the edges. Hollow out the loaf using your hands (the crumb can be used in another recipe).
For the mayonnaise, blend the egg yolks, mustard, sugar and white wine vinegar or lemon juice in a food processor until smooth. Gradually add the sunflower oil in a thin stream, whisking continuously until the mixture is smooth and well combined and has thickened. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon the mayonnaise into a small sterilized jam jar and fasten tightly. Place the jar inside the hollowed-out loaf of bread. Add the hard-boiled eggs and vegetable sticks. Wrap pinches of salt and freshly ground black pepper in individual sachets of aluminum foil and add them to the hollowed-out loaf. Cover the loaf with the reserved top slice of bread, or 'lid'. Wrap in aluminum foil to carry with you on your picnic.
EGG KEBABS
~Thank you, Maeve
This is an Indian version of Scotch eggs, rolled in a crunchy sesame seed coating.
5 eggs, plus 1 egg yolk
1/2 pound beef, minced
2 garlic cloves, peeled, crushed
1 inch piece root ginger, peeled, grated
teaspoon ground coriander
teaspoon ground cumin
teaspoon chili powder
teaspoon ground cloves
1 tablespoon corn flour
Salt
2 tablespoons flour
2 tablespoons sesame seeds
Vegetable oil for shallow frying
Boil 4 of the eggs for 4-5 minutes until they are hard-boiled. Drain and cool under cold running water Peel and set aside. Beat the remaining egg in a bowl and set aside. In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt.
Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the seam and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds.
Half-fill a frying pan with the vegetable oil and heat until hot. Fry the kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
NO MEAT CASSEROLE
6 hard boiled eggs-sliced
1 can cream of mushroom soup
1/2 cup milk
2 tablespoons minced onions
2 cups crushed potato chips
salt and pepper, to taste
Preheat oven to 450 degrees F. Mix the soup, milk, and onions. Arrange in layers: a sprinkling of chips, 2 sliced eggs, and the soup mixture. Repeat three times, then bake at 450 degrees for 25 minutes. Very filling!
ONION SMOTHERED EGGS
2 tablespoons butter
1 large onion, trimmed, peeled, and minced
2 cups Bechamel sauce
Salt
Black pepper
Grated nutmeg
8 hard-boiled eggs, shelled
Warm the butter in a saucepan over low heat. Add the onion and cook over very low heat for 15-20 minutes, stirring very 5 minutes. Keep an eye on the heat. The onion should not color but should seem to melt into a kind of puree.
Stir in the Bechamel sauce and cook 10 minutes more, stirring from time time. Season to taste with salt, pepper, and nutmeg. While the sauce cooks, slice the eggs into rounds 1-inch thick. Arrange the slices on a buttered platter. Coat the egg slices with the very hot sauce.
Bechamel Sauce:
4 tablespoons butter
2 ounces flour
2 cups milk
Salt
1 ounce Parmesan Cheese, freshly grated
Place butter in a saucepan and melt over low heat. When melted, remove saucepan from the stove. Sift the flour into the butter a little at a time, stirring continuously to combine. Add the milk a little at a time. Place saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker. Turn heat off. Add salt, and stir in the grated Parmesan cheese and pinch of nutmeg.
SHRIMP DEVILED EGGS
1/4 pound shrimp, peeled and deveined
4 eggs
2 or 3 tablespoons chopped good olives
1 tablespoon minced onion
2 tablespoons chopped parsley leaves, more for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons mayonnaise
Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop. Add eggs to the pot, adding water if necessary to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well. Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.
HARD COOKED EGGS IN TOMATO SAUCE
3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish.
Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if youre using them and herbs. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes. When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot. Yield: 4 servings.
DECKED OUT EGG SALAD
4 hard-cooked eggs, peeled
1 tablespoon Italian parsley, finely chopped
1 tablespoon capers, dried, finely chopped
1 large shallot, peeled, finely chopped
1 slice of bacon, crisp, finely chopped
1 1/2 tablespoons mayonnaise
Salt and pepper
Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel, and chop. Toss the eggs in a bowl with the parsley, capers, shallots, and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread, crackers, on hearts of romaine, or in a salad.
Note: Other spices can be added: mustard, ground mustard seed, cumin, or rosemary. The parsley can be replaced with cilantro. The mayonnaise can be flavored.
PICKLED EGGS
~Thank you, Shirley
12 hard boiled eggs
1 can beets, sliced, save juice
1/3 cup sugar
1/4 cup pickling spices
1 tablespoon salt
2/3 cup vinegar
1/2 cup water
Onion slices
Peel cooked eggs; mix juice from beets with sugar, spices, salt and vinegar. Add 1/2 cup water and boil 5 minutes. Place eggs in large bowl; pour hot mixture over eggs. Add beets and onions. More vinegar and water may be added to cover mixture. Let stand a few hours before serving.
PEA AND EGG SALAD
~Thank you, Dorothy
1 package (10 ounce) frozen peas with pearl onions.
1/2 cup chopped celery
3 hard boiled eggs, chopped
1/2 cup sliced pimento stuffed green olives
Mayonnaise
Separate peas in 1 1/2 quart bowl. Add remaining ingredients, except mayonnaise. Mix well. Stir in mayo just before serving. 8 servings.
DELUXE GERMAN POTATO SALAD
1/2 pound bacon, cut in pieces
1/2 cup chopped onion
2 tablespoons all purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
Dash of pepper
1/2 cup vinegar
1 cup water
6 cups diced cooked potatoes
3 hard cooked eggs, sliced or diced.
Fry bacon until crisp. Drain, reserving 1/4 cup drippings. Set aside. Cook onion in dripping until tender. Blend in flour, sugar, salt and pepper. Add vinegar and 1 cup water. Cook, stirring until thick and bubbly. Add potatoes, bacon and eggs. Heat thoroughly, tossing lightly. Garnish with parsley , pimento and bacon curls. 5-6 servings.
POTATO SALAD WITH BOILED DRESSING
3 pints cooked chopped potatoes
1 small bunch celery, chopped
2 hard boiled eggs, chopped
Celery seed to taste
2 eggs, well beaten
1/2 cup vinegar
4 tablespoons sugar
1/4 cup butter
1 teaspoon cornstarch
Dash of salt
Cream
Combine potatoes, celery, boiled eggs, and celery seed . Set aside. Combine beaten eggs, vinegar, sugar, butter, cornstarch and salt, added enough cream to blend well. Bring to a boil, stir constantly until thick. Pour dressing over potato mixture, mix well.
DEEP DISH HAM PIE
~Thank you, Marion
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 teaspoon dry mustard
Pepper to taste
1/2 teaspoon minced onion
2 cups milk
2 1/2 cups diced cook ham
2 hard boiled eggs, chopped
1 can (8 1/2 ounce) peas, drained
1 recipe of biscuit dough of choice
Melt butter, blend in flour, salt and mustard. Add pepper, onion and milk. Cook over medium heat, stirring constantly until thick. Add ham, eggs and peas. Pour into 1 1/2 quart casserole. Roll out dough; cover casserole, folding edges under. Prick with fork to allow steam to escape. Bake at 450 degs for 20 minutes or until top is browned.
BROCCOLI AND HAM CASSEROLE
1 package (10 ounce) frozen broccoli
3 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cup milk
2 cups chopped, cooked ham
2 tablespoons chopped green pepper
2 hard boiled eggs, chopped
1/4 cup grated cheese of choice
1 teaspoon chopped onion
4 teaspoons lemon juice
1/2 cup bread crumbs
Cook broccoli according to package directions. Drain; chop into 1 1/2 inch pieces. Melt 1 1/2 teaspoons butter in a saucepan. Add flour and salt; cook 1 minute. Add milk. Cook, stirring constantly until thick. Place broccoli in 1 1/2 quart buttered casserole. Combine ham, green pepper, eggs, cheese, onion and lemon juice. Pour white sauce over all. Combine remaining 2 tablespoons melted butter with bread crumbs. Sprinkle over top. Bake at 350 degs. for 20 minutes or until hot and bubbly. Yield: 10 servings.
Note: Green beans or asparagus may be substituted for broccoli.
AMISH STYLE DEVILED EGGS
1 dozen eggs, hard cooked
2 tablespoons mayonnaise
1 heaping tablespoon yellow mustard
4 ounces chopped olives
Dash salt and pepper
Peel eggs, halve and remove yolks, placing them in a medium bowl. Mash and mix in all ingredients. Stuff halves with mixture.
CHICKEN CORN SOUP
1 stewing chicken, about 6 pounds
1 pound extra fine noodles
3 packages (10 ounce) frozen corn
1 medium onion, chopped
1 tablespoon chopped parsley
Pinch of saffron
2 teaspoons Accent seasoning
1/2 teaspoon black pepper
Salt to taste
4 hard boiled eggs, chopped
Cook chicken until tender. Remove meat from bones, chop and return to broth. Add remaining ingredients (except eggs) along with more water if needed. Bring to a boil, reduce heat to low and cook 45 minutes, watching so soup does not scorch. Remove from heat, stir in chopped eggs and serve. Makes 10 quarts
DUTCH POTATO SOUP
2 cups diced potatoes
1/2 cup diced onion
3 cups water
1 teaspoon salt
1 cup chopped celery
1/2 cup grated carrot
1 quart milk
2 tablespoons butter
3 hard boiled eggs, chopped
1 tablespoon chopped fresh parsley
Bring potatoes, onion, water and salt to a boil; simmer briefly. When potatoes are partially cooked, add celery and carrot. In a separate saucepan, heat milk. Add to soup mixture when potatoes are soft. Stir in butter, eggs and parsley just before serving.
CHICKEN CASSEROLE
~Thank you, Fred
2 cups diced cooked chicken
1 package (7 ounce) elbow macaroni, uncooked
1/4 pound grated Cheddar cheese
2 cans (10 3/4 ounce) cream of mushroom or celery soup
2 cups milk
1/2 green pepper, minced
1 small can pimientos, chopped
1 cup finely chopped celery
4 hard cooked eggs, coarsely chopped
1 small onion, minced
Combine all ingredients; refrigerate over night. Bake at 350 degs for 1 hour.
CHICKEN MACARONI CASSEROLE
2 cups uncooked macaroni
2 cups diced cooked chicken or turkey
1 package (8 ounce) Velveeta cheese
2 cans (10 3/4 ounce) cream of chicken soup
2 cups milk
4 hard cooked eggs, diced
Mix all ingredients together. Place in casserole, cover and refrigerator overnight. Remove from refrigerator 1 hour before baking. Bake at 350 degs for 1 hour.
DRIED BEEF HOT DISH
1 can (10 3/4 ounce) cream of mushroom soup
1 soup can of milk
1 1/4 cups grated Cheddar cheese
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 cup uncooked elbow macaroni
1 package smoked type dried beef
2 hard boiled eggs, cut fine
Mix all ingredients together. Put in a baking dish, cover and refrigerate overnight. Bake at 350 Degs for 45 minutes.
COMPANY CASSEROLE
1 package (12 ounce) noodles
6 ounces grated cheese of choice
1 can mushroom soup
1 1/2 cups milk
1 can tuna
3 hard boiled eggs, chopped
6 tablespoons corn flakes crushed slightly
3 tablespoons melted butter
Cook noodles; set aside. Combine milk, soup and cheese. Heat to melt cheese. Remove from heat, add chopped eggs and tuna. Spray casserole dish; add noodles and tuna sauce in layers until casserole is filled. Top with crushed corn flakes mixed with butter. Cook at 350 degs, 35-40 minutes.
HOT CHICKEN SALAD CASSEROLE
3 cups cooked chicken, cubed
1 cup cream of chicken soup
1 cup diced celery
2 teaspoons diced onions
1/2 cup chopped almonds
2/3 cup mayonnaise
1 cup crushed potato chips
3 hard cooked eggs, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1 chopped pimento
1 cup crushed potato chips
Chow mein noodles
Crushed chips for topping
With exception of chow mein noodles, mix all ingredients thoroughly; place in a casserole dish. Top with additional crushed chips and bake at 400 degs, covered, for 30minutes. Serve on chow mien noodles.
LAYERED LETTUCE SALAD
~Thank you, Lyn
1 head of lettuce, cut fine
1/2 cup sliced green onions
2 packages (10 ounce) frozen peas
2 tablespoons sugar
1 can (8 ounce) water chestnuts, sliced
1 pint real mayonnaise
1/2 cup Parmesan cheese
6 hard boiled eggs, chopped
4 tomatoes, sliced, drained
1 small can of bacon bits
Layer lettuce, onions, peas, chestnuts, mayonnaise and cheese, sprinkle with sugar and refrigerate overnight. Top with eggs, tomatoes and bacon bits. Serves 15-18.
THOUSAND ISLAND DRESSING
1 1/2 cups mayonnaise
1/2 cup chili sauce
1/3 cup pickle relish, drained
1 teaspoon mustard
2 tablespoons sugar
1/8 teaspoon salt
Grated onion to taste
2 hard boiled eggs, chopped
Mix all ingredients and chill
GOLDENROD EGGS
3 hard cooked eggs
1 cup thin white sauce
Salt and pepper to taste
Paprika to taste
3 slices toast
Parsley, finely minced
Prepare white sauce. Remove yolks from eggs and finely chop the whites. Add whites and seasonings to white sauce. Butter toast and arrange on a plate, pour white sauce over toast. Press yolks through a coarse sieve and scatter over top of white sauce. Sprinkle with parsley.
DANISH SCRAMBLED EGGS
1 dozen hard cooked eggs
1/2 teaspoon mustard
4 tablespoons cold boiled ham or chicken
1 tablespoon butter
1 tablespoon ground pickles
Salt & pepper to taste.
Cut eggs lengthwise and remove yolks. Rub to a smooth paste with mustard and butter. Add ham or meat, salt and pepper. Mix thoroughly and fill hollow whites.
GARDEN POTATO SALAD
4 cups diced, cooked potatoes
1 cup celery, sliced
3 hard boiled eggs, chopped
1/2 cup green onions, sliced
1/4 cups radishes, sliced
1/4 cup black olives, sliced
1 cup mayonnaise
1 tablespoon vinegar
1 to 2 teaspoons seasoned salt
1 to 2 teaspoons garlic
Dash of pepper
Mix all ingredients in a bowl. Cover and refrigerate several hours. Serves 6.
CORNED BEEF SALAD
1 1/2 cups V-8 juice
1/2 cup water
1 package lemon Jell-0
1 can shredded corned beef
2 diced hard boiled eggs
1 1/2 cups chopped celery
2 tablespoons chopped green pepper
1/2 small onion, minced fine
1 cup Miracle Whip
Heat V-8 juice and water. Dissolve Jell-0 in heated mixture and let cool. Add corned beef, eggs, celery, green pepper, onion and Miracle Whip. Pour into glass dish or Jell-0 mold.
WILTED SPINACH SALAD
~Thank you, Paula
1/4 pound diced bacon
1/2 pound fresh spinach leaves, washed, drained and torn
2 hard boiled eggs, sliced
2 tomatoes, cut into wedges
1 cup ranch salad dressing
Fry bacon until crispy, drain on paper towels, reserve drippings. Place spinach in salad bowl, arrange bacon, eggs and tomato on top. Heat bacon drippings until hot, stir in salad dressing and cook until warmed. Pour over salad.
TEA LEAF EGGS
8 to 10 eggs
2 tablespoons soy sauce
4 teaspoons aniseed
2 inches stick cinnamon
2 teaspoons black tea leaves
1 teaspoon sugar
1 teaspoon salt
In saucepan, cover eggs with cold water. Rapidly bring to boiling, cover pan tightly and reduce heat; simmering 15 minutes. Rinse quickly in cold water until eggs are cool enough to handle. Tap eggs gently with all over until shells are a network of fine cracks (do not remove shells). Return eggs to saucepan, add soy sauce, aniseed, cinnamon, tea, sugar, salt and 2 cups cold water. Bring to a boil, reduce heat, simmer, covered for about 2 hours. If needed, add boiling water to keep eggs covered. Drain, chill eggs well. Before serving, roll eggs between palms to loosen shell. Peel and serve.
DEVILED EGGS
6 eggs
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1 teaspoon prepared horseradish
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Garnish: paprika (optional)
In 2-quart saucepan, place eggs in single layer. Add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
Cut eggs in half. Transfer yolks to small bowl; mash with fork. Set egg whites aside.Stir mayonnaise, parsley, horseradish, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. (Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites.) Cover and refrigerate up to 24 hours.
EGG & SAUSAGE CASSEROLE
1/2 pound pork sausage
3 tablespoons margarine
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk
2 cups frozen hash browns
4 eggs, hard boiled and sliced thin
1/2 cup cornflake crumbs
Crumble sausage in large skillet and brown until no longer pink, stirring to separate sausage. Drain on paper towels. Discard fat and wipe skillet with paper towel. Melt 2 tablespoons margarine in same skillet. Stir in flour, salt and pepper until smooth. Gradually stir in milk; cook and stir until thick. Add sausage, potatoes and eggs; stir to combine, then pour into 2 quart casserole. Melt remaining tablespoon margarine and combine with cornflakes in small bowl. Sprinkle evenly over sausage. Bake, uncovered, 30 minutes at 350 degs.
HOOSIER HARD BOILED EGG CASSEROLE
8 hard-boiled eggs (coarsely chopped)
2 cups chopped celery
2 cup chopped walnuts
2 scallions (chopped white plus green parts)
2 green pepper (diced)
1 cup mayonnaise (miracle whip light)
Salt
Pepper
1 cup sharp cheddar cheese (grated)
1 ounce potato chip (crushed)
Toss together the first 8 ingredients (eggs through salt and pepper). Top with grated cheese and sprinkle with crushed potato chips. Bake at 350 degs for 30 minutes.
HARD BOILED EGGS IN A PITA
~Thank you, Ann
1-2 hard-boiled eggs (sliced)
1 teaspoon mayonnaise
1 teaspoon pickle relish
Black pepper (cayenne pepper or hot sauce)
Salt (optional)
2 red pepper sliced into strips
1 pita bread
Remove yolks from egg slices, cream together with mayo or olive oil, relish, pepper or hot sauce, and salt. Microwave pita bread for about 10 seconds. Slice warm round in half and gently pry open the pocket. Spread the yolk and mayo mixture inside the pocket. Arrange egg slices and pepper strips inside the pocket. Plate up and enjoy.
HARD BOILED EGGS AND PARMESAN
~Thank you, Peggy
1 cup plum tomatoes (diced seeded)
2 tablespoons fresh basil (chopped)
2 tablespoons black olives, chopped and pitted
1 tablespoons extra-virgin olive oil
1 garlic clove (minced)
8 slices sourdough bread (toasted)
4 hard-boiled eggs (peeled sliced crosswise)
2 cups arugula (packed coarsely chopped, ounces)
8 pieces of Parmesan wide, shavings cut with vegetable peeler)
Make a salsa by mixing first 5 ingredients in small bowl. Season to taste with salt and pepper. Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices, cut each sandwich in half and serve.
CREAMED HARD BOILED EGGS
8 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
4 cups grated Parmesan cheese
Salt & pepper to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Season and cook until thickened. Stir in cheese. Pour sauce over chopped, boiled eggs.
VEGETABLE SALAD
Chopped lettuce
2 stalks celery, chopped
2 carrots, grated.
1 package uncooked frozen peas
1/2 onion, diced
1 pint Miracle Whip
Sugar, enough for thin layer
4-5 hard boiled eggs, chopped
5-6 strips of bacon, cooked crisp and crumbled
Place lettuce over bottom of 9x12 pan. Cover with chopped celery, and grated carrots. Sprinkle frozen peas over vegetables, then onions. Spread Miracle Whip over top and sprinkle with a thin layer of sugar. Refrigerate overnight. Before serving, sprinkle on chopped hard boiled eggs, and bacon.
SEVEN LAYER SALAD
1 pound package spinach - layer (1)
1 head lettuce (2)
6 hard boiled eggs (3)
1 medium onion (4)
1/2 pound bacon cook & crumble (5)
1/2 package frozen peas just rinse off ice and drain (6)
2 cups mayonnaise (7)
1 cup sour cream
1 teaspoon sugar
Salt & pepper to taste
1 pound Swiss cheese, grated and sprinkled on top.
Place spinach in bottom of large casserole dish. Top with lettuce, followed by eggs, onion, bacon and frozen peas. Cream together mayonnaise, sour cream, sugar and salt and pepper and pour over salad.
Top casserole with Swiss cheese and refrigerate overnight. Make sure dressing stays on top. Mix before you serve.
CALIFORNIA COLE SLAW
1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider vinegar
3 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 hard boiled eggs, sliced
In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade. Garnish with egg slices sprinkles with paprika
AVOCADO PATE
2 ripe, fresh California avocados
1 tablespoon chopped green onion
4 hard-boiled eggs
1 1/4 cups sour cream or mayonnaise
2 garlic cloves, crushed
2 teaspoons chopped olives
1 1/8 teaspoon sweet parsley
2 tablespoons lemon juice
Fresh mint, chopped, to taste
Freshly ground pepper, chopped, to taste
Salt, to taste
Paprika, to taste
Cut avocados in half, remove seed and carefully scoop out flesh and put in a bowl. Save the avocado skins for serving. Mash avocado with all remaining ingredients. Replace mixture into shells, smoothing down so as to keep avocado shape. Garnish with lemon twist and a sprig of parsley and serve with Melba toast or crackers.
Note: Slight discoloration can occur if avocados are not freshly ripened.
GREEN EGGS - NO HAM
~Thank you, Deb
12 hard boiled eggs
2 avocados
2 vine ripe tomatoes, chopped
1 small jalapeno, chopped
1 cup cilantro, chopped
cup red onion, chopped
lime, squeezed
Pinch of pepper
Pinch of salt (add more to achieve desired taste)
Optional: pinch of cayenne pepper, hot sauce, 1 tablespoon garlic, chopped
Remove yolk from hard boiled eggs and combine in a bowl with all ingredients above. Then top to your desire with powdered sugar, melted cheese, etc.
SPRINGTIME POTATOES & EGGS
8 small russet potatoes
2 tablespoons olive oil, or more to rub on potatoes
Coarse kosher salt, to taste
1/2 cup reduced-fat sour cream
2 ounces smoked cheese, such as Gouda or cheddar, grated
2 tablespoons fresh chives, chopped
2 teaspoons Dijon mustard
3 hard-boiled eggs, chopped
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Adjust the baking rack inside your oven to the center. Preheat oven to 425 F. Rinse and scrub each of the potatoes with a stiff brush under cold water. Remove any bruised or discolored portions using the tip of a sharp knife. Pierce the skin of the potatoes with a fork or knife several times to allow steam to escape.
Rub each potato with olive oil. Sprinkle desired amount of coarse kosher salt over a small plate and roll each of the potatoes over the salt. Place potatoes in a shallow baking dish and bake uncovered for about 40 minutes. Test poatoes by piercing with a fork or gently squeezing (wearing an oven mitt). If theyre tender and give to the touch they are ready to come out of the oven. Let cool slightly.
Cut potatoes lengthwise and scoop out the pulp, leaving 1/4 in the shell. Set shells on a greased baking sheet. Mash the potato pulp and stir in sour cream, cheese, chives, mustard, salt and pepper. Stir in hard-boiled eggs. Spoon the potato and egg mixture into each of the shells. Bake uncovered for about 20 minutes or until tops are lightly browned. Let cool slightly, and then garnish with fresh chopped parsley and serve.
Note: Depending on the size of the potatoes and the age of your oven, baking may take more or less time. Use your best judgment and check often.
SPICY HARD BOILED EGGS
8 shelled, hard-boiled eggs
1 tablespoon oil
1 teaspoon ground cumin
Seeds from 4 cardamom pods
1 teaspoon paprika
Pinch of turmeric
5 ounces plain yogurt
1 teaspoon lemon juice
1 tablespoon chopped fresh coriander or parsley leaves
Salt and pepper
Warm the oil in a heavy frying pan. Add the cumin, cardamom, paprika and turmeric and simmer for 2 minutes. Remove from the heat and stir in the yogurt. lemon juice and herbs. Pour over the hard boiled eggs and cool.
CRAW FISH AND EGG SALAD
3 eggs, hard boiled
1 tablespoon Durkee's famous sauce
1 pound chopped craw fish or shrimp
2 tablespoons mayonnaise
Salt, if needed
2 tablespoons dill pickles, finely chopped
1 teaspoon red cayenne pepper
1 teaspoon Poupon mustard
To cook craw fish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled craw fish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop craw fish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.
JELLO SALAD
1 package (4 ounce) lemon Jell-0
1/4 cup hot tomato juice
1 cup boiling water
2 finely chopped boiled eggs
2 hard boiled eggs
Brush jello mold with salad oil. In bowl mix jello with the water and hot tomato juice, let cool and set until it starts to thicken then add the 2 chopped boiled eggs. Put the other 2 boiled eggs cut lengthwise in the bottom of the jello mold and pour the jello mixture in. Refrigerate until set. Unmould on a bed of lettuce.
DILL PICKLED EGGS
1 1/2 cups cider vinegar
1 1/2 cups bottled spring water
1 or 2 whole cloves
1 small bunch fresh dill, roughly chopped
12 hard boiled eggs
1 small jar generic dill spears
1 small yellow onion, sliced into rings
1 small green pepper, sliced into rings
1 small sweet red peppers, sliced into rings
Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables. Let sit for 24-36 hours at room temperature. The eggs will be a very bright yellow and have a wonderful dill flavor the whole way through.
EGG AND OLIVE CROSTINI
~Thank you, Bill
6 eggs
1 (3 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/4 teaspoon ground black pepper
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon chopped fresh chives
1 tablespoon olive oil
Paprika
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 375 degs. Lightly grease a large baking sheet. In a medium bowl, thoroughly blend cream cheese, lemon juice, prepared Dijon-style mustard and ground black pepper. Stir in chopped eggs, olives and chives.
Cut each bread slice into 4 triangles. Lay triangles flat and create a shallow hollow on the face of each. Brush with olive oil and fill with mixture from the bowl. Arrange slices on baking sheet and bake in the preheated oven 10 minutes, or until bread is lightly toasted. Garnish with paprika before serving. Serves 16.
JEWISH CHOPPED LIVER
2 tablespoons vegetable oil
1 tablespoon unsalted butter (optional)
1 large white onion, chopped
2 pounds fresh chicken livers
6 hard-cooked eggs
1 small white onion, finely chopped
1 bunch green onions, chopped
Salt and pepper to taste
2 tablespoons paprika
2 tablespoons chopped fresh parsley, divided
1 head romaine lettuce
2 sprigs fresh parsley
In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika. Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
MOMMA'S CORNBREAD DRESSING
2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste
Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degs. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage. Add the chicken and turkey broth, 1 cup at a time, until the cornbread becomes moist but not wet. Place stuffing into a Dutch oven . Bake for 1 hour or until stuffing reaches an intenal temperature of 175 degs.
STUFFED PORK ROASTS
One 1- to 1-pound boneless pork loin
Kosher salt
Freshly ground pepper
1 garlic clove, minced
1 tablespoon minced fresh parsley
1 small pimiento, cut into long thin strips
1 large hard-boiled egg, thinly sliced crosswise
About 1 ounce ham or prosciutto, cut into 1/8-inch matchsticks
2 tablespoons olive oil
Flour for dusting
1 small onion, finely chopped
2 tablespoons finely chopped tomato
2 whole unpeeled garlic cloves
4 peppercorns
cup dry white wine
Butterfly the meat and score it inside with a sharp thin knife. Sprinkle with salt, pepper, the minced garlic, and parsley. Arrange the peppers, egg, and ham over one cut side of the meat. Close the meat and tie securely lengthwise and crosswise with kitchen twine.
In a deep pot, heat the oil. Dust the meat with flour and brown on all sides. Add the onion and saute until translucent, then add the tomato, unpeeled garlic, and peppercorns. Saute for 2 minutes more. Stir in the wine and salt to taste, cover, and simmer for 50 minutes to 1 hour (about 35 minutes per pound), until the meats internal temperature reaches 160F.
Remove the meat to a warm platter and cook down the sauce briefly. Press the garlic cloves with the back of a wooden spoon to extract the garlic flesh and discard the skin. To serve, remove the string, slice the meat about inch thick, and spoon on the sauce.
CUBAN EGGS
8 large hard-cooked eggs
1 cup (4-ounces) shredded sharp cheddar cheese - divided use
3 tablespoons milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 (8-ounce) cans tomato sauce
Hot cooked rice, optional
Parsley sprigs, optional
Preheat oven to 350 degs. Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8 x 8 x 2-inch baking dish.
In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired. Makes 4 servings.
HEARTY COBB SALAD
2 cups white whole turkey meat, cooked, cubed (great for leftover turkey!)
3 tomatoes, diced
2 avocados, diced
6 tablespoons crumbled blue cheese
4 large eggs, hard boiled, sliced
1/4 cup black olives, sliced
Bottled or homemade blue cheese dressing for accompaniment
Arrange tomatoes, avocado, blue cheese, turkey, hard boiled eggs and olives over a bed of shredded romaine lettuce. Serve with blue cheese dressing. Makes 6 servings.
VERMONT PUMPKIN CASSEROLE
~Thank you, Sandi
4 cups mashed or pureed pumpkin
1 cup thick white sauce
2 cups diced ham
1 1/3 cups coarsely grated sharp cheddar cheese
2 hard-boiled eggs, sliced
1/2 cup broken soda crackers
2 tablespoons unsalted butter
Preheat oven to 350 degs. Mix together thoroughly the pumpkin, white sauce, ham and 1 cup of the cheese. Place half of this mixture in a greased 2-quart casserole, then cover with the sliced hard-boiled eggs, and top with the remaining pumpkin mixture. Sprinkle the top with the coarsely crumbled soda crackers, the remaining cheese and dot with butter. Bake 30 minutes. Serves 4.
BAVARIAN VEAL
1 pound veal, sliced
1/2 teaspoon salt
1/8 teaspoon granulated sugar
1/2 teaspoon white pepper
1 tablespoon dry mustard
4 strips of bacon
4 large eggs, hard-boiled
2 tablespoons vegetable oil
1 onion, chopped
3/4 cup beef broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/4 cup red wine
Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced boiled egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with sauteed spatzle.
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| EGG SALAD TOASTIES
1/4 cup celery, finely chopped
1/4 cup fat-free mayonnaise
4 hard-boiled eggs, chopped
1/2 teaspoon prepared mustard
8 slices low-calorie bread
1/4 cup sweet pickle relish
1/4 cup skim milk
1/8 teaspoon lemon pepper
1 egg, slightly beaten, or equivalent egg substitute
1 teaspoon dried parsley
In a medium bowl, combine chopped eggs, celery, pickle relish, mayonnaise, mustard, and parsley flakes. Spread evenly over half the bread slices. Top with remaining bread slices. In a shallow dish, combine beaten egg, milk, and lemon pepper. Dip each sandwich on both sides into mixture. Evenly arrange on a hot griddle or skillet sprayed with butter-flavored cooking spray. Cook for 3-4 minutes on each side, or until golden brown. Serve at once.
Per serving, Calories 240, Cholesterol 270mg, Sodium 580mg. Carbohydrates 30g, Dietary Fiber 5.1g, Sugar 10g, Protein 13g
BLUSHING EGGS
1 head Boston lettuce, shredded, heads
1 tablespoon mayonnaise
1 can (3 ounce) tomato puree
8 hard-boiled eggs
2 ounces cream cheese, softened
Cut eggs in half lengthwise and scoop out yolks and mash. Combine yolks, cheese, tomato puree and mayonnaise in a bowl. Beat well to give a soft piping consistency, adding more mayonnaise if necessary. Season with salt and pepper to taste. Pipe mixture back into egg whites. Serve on a bed of lettuce.
Per serving: Calories 58, Total Fat 4.2g, Cholesterol 110mg, Sodium 50mg, Total Carbohydrates 1.3g, Dietary Fiber 0.2g Sugar 0.7g Protein 3.6g
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| FRENCH TUNA SALAD
Romaine leaf lettuce
1/4 cup fat-free Italian dressing
1/2 cup celery, chopped
10 ounces frozen French style green beans, thawed and drained
15 ounces white tuna in water, drained
1/2 cup green onions, chopped
4 hard-boiled eggs, sliced
Line individual salad plates with romaine lettuce leaves. Combine all remaining ingredients, except the eggs, and place on the lettuce leaves. Garnish with egg slices to serve. Serves 6.
Per serving: Calories 170 Total Fat 5.9g Cholesterol 170mg Sodium 430mg Carbohydrates 5.7g, Dietary Fiber 1.7g Sugar 1.6g Protein 22g
HOT POTATO & SALMON SALAD
4 slices bacon
2 cups potatoes, cooked, peeled, chilled and cut into 1 in. pieces
1/2 teaspoon garlic salt
1/2 tsp seasoned pepper
1/2 cup mayonnaise type salad dressing
2 teaspoon prepared mustard
2 tablespoons sweet pickle relish
2 tablespoons lemon juice
1/4 teaspoon hot pepper sauce
1 tablespoon balsamic vinegar
2 cups Romaine lettuce, torn
2 hard-boiled eggs, chopped
6 ounces salmon, cooked, chilled, flaked
2 teaspoons capers, drained
Cook bacon in a heavy nonstick skillet over medium high heat 7-8 minutes, turning occasionally until just crisp. Drain on paper towels. Crumble and set aside. Discard all but 2 tablespoons bacon drippings. Add potatoes to skillet. Season with garlic salt and seasoned pepper to taste and saute 25-30 minutes over medium high heat, stirring occasionally until golden and crisp. Meanwhile, combine mayo, mustard, relish, lemon juice, pepper sauce and vinegar in a small bowl. Mix thoroughly and set aside. Place lettuce in a large salad bowl. When potatoes are cooked, immediately add to lettuce and toss. Add flaked salmon, chopped cooked eggs, capers, and mayo dressing mixture. Toss to combine. Serve sprinkled with crumbled bacon. Serves 2
Per serving: Calories 700 Total Fat 36g Cholesterol 300mg Sodium 1800mg Total Carbohydrates 56g, Dietary Fiber 4.4g Sugar 12g Protein 38g
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| DELUXE CREAM EGGS
4 crisp Rusks
1 can (2 1/3 ounce) deviled ham
2 hard cooked eggs
2 tablespoons butter
1 tablespoon finely chopped onion
2 tablespoons all purpose flour
1/4 teaspoon salt
1 cup milk
Dash Worcestershire sauce
1 can (2 ounce) sliced mushrooms, diced
Spread tops of Rusks with deviled ham. Heat at 325 degs for about 10 minutes. Slice one of the eggs, reserving 4 slices for garnish. Chop remaining egg slices and second whole egg.
Melt butter in saucepan. Add onion, cook until tender but not brown. Blend in flour and salt. Add milk all at once, along with Worcestershire sauce. Cook, stirring constantly, until mixture thickens and bubbles. Stir in chopped eggs and mushrooms. Cook and stir until mixture is heated through. Spoon over Rusks. Trim with egg slices.
HAM AND EGG ROLLS
1/2 cup chopped cooked ham
1/3 cup sharp American cheese, diced
1 tablespoon green onion, sliced
1 hard boiled eggs, chopped
2 tablespoons pimiento-stuffed green olives, sliced
2 tablespoons mayonnaise
2 tablespoons chili sauce
4 hamburger buns, split and buttered
Combine all ingredients except buns. Spread mixture in buns. Wrap in foil and heat at 400 degs for 15 to 20 minutes.
SPANISH DEVILED EGGS
2 tablespoons chopped onion
1 tablespoon chopped green pepper
1 tablespoon butter
1 1/2 teaspoon all purpose flour
1 can (8 ounce) tomatoes
1/2 teaspoon sugar
Salt and pepper to taste
3 Deviled eggs*
1/4 cup dry bread crumbs
1 teaspoon butter, melted
Cook onion and green pepper in butter until tender; blend in flour. Add tomatoes, sugar, dash salt and dash of pepper. Cook and stir until bubbly. Pour into 2 individual casseroles. Arrange 3 *Deviled egg halves in each. Combine crumbs and melted butter; sprinkle over. Bake at 425 degs for 10 minutes.
*Deviled Eggs: Halve 3 hard cooked eggs lengthwise, remove yolks and mash. Blend in 2 tablespoons mayonnaise, 1/2 teaspoon vinegar, 1/2 teaspoon mustard, 1/2 teaspoon paprika, dash salt and pepper. Refill whites.
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| | | A to Z Readers' Family-Owned Business Guide |
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Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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