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Egg Recipes

Egg Recipes

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Publicado porSujatha Madhabavi

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Published by: Sujatha Madhabavi on Oct 16, 2011
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Sections

  • APPLE RAISIN BREAD PUDDING
  • ARROZ CON HUEVOS
  • ASPARAGUS TOMATO QUICHE
  • ASPARAGUS CREPES MORNAY
  • Crepes
  • AUTUMN PUMPKIN SOUFFLE
  • AVOCADO EGG SCRAMBLE
  • BACON & EGG BREAKFAST ROLLS
  • BAKED EGGS ON CREAMED SPINACH
  • BASIC HARD−COOKED EGGS
  • CAJUN QUICHE
  • CHOCOLATE ALMOND MOUSSE
  • CHOCOLATE ZUCCHINI CAKE
  • CINNAMON NOODLE KUGEL
  • COMPANY SCRAMBLED EGGS
  • CRANBERRY PUFF PANCAKE
  • CREAM CHEESE SCRAMBLED EGGS
  • CUBAN EGGS
  • CURRIED EGG PUFFS
  • DENVER QUICHE
  • DEVILED EGGS
  • DEVILISH DEVILED EGGS
  • DILLY VEGGIE DUNK
  • DOUBLE CORN BRUNCH BAKE
  • EASY EGGS BENEDICT
  • EASY SOUFFLÉ
  • EGGS BENEDICT
  • EGG CHAMPIGNONS
  • EGG ENTREE
  • EGG FOO YUNG
  • CLASSIC COOKED EGG NOG
  • EGG SALAD PIZZA CONES
  • EGGS ALFONSO
  • EGGS DEL MONICO
  • EGG SUBSTITUTE
  • FETTUCINE SUN SALAD
  • FIESTA−IN−A−FLASH OMELET
  • FLUFFY OMELET WITH CRAB NEWBURG SAUCE
  • FRITTATA
  • FRITTATA 0'BRIEN
  • FROSTY BLUEBERRY CUSTARD
  • FROZEN CUSTARD ICE CREAM
  • GARDEN OMELET
  • GARLICKY EGG POACH
  • GOAT CHEESE SOUFFLÉS
  • GREEN CHILE FRITTATA
  • GREEN CHILE QUICHE
  • HALF−HOUR DINNER
  • HARVEST HOLIDAY BAKE
  • HOMESTYLE GOOD MORNING CASSEROLE
  • HONEY MUSTARD VEGETABLE SCRAMBLE
  • HOT AND SOUR OMELET
  • HOT ASPARAGUS EGG SALAD
  • HOT CHOCOLATE SOUFFLE
  • HUEVOS RANCHEROS
  • IMPOSSIBLE QUESADILLA PIE
  • ITALIAN SPINACH AND EGG ROLLS
  • LEMON CUSTARD WITH FRUIT TOPPING
  • LEMON PINEAPPLE FROSTIES
  • MARDI GRAS EGGS
  • COOKED MAYONNAISE
  • MERRY MERINGUE CAKE
  • MEXICAN LASAGNA
  • MEXICAN OMELET
  • MEXICAN QUICHE
  • NEST EGGS
  • OASIS EGGS
  • OMELET PIQUANT
  • ORANGE RUM SAVARIN
  • ORANGE SPICE PICKLED EGGS
  • ORIENT EGGSPRESS
  • OVEN−STYLE SCOTCH EGGS
  • PICKLED EGGS
  • PORTABLE PASTA SALAD
  • POTATO CHIP QUICHE LORRAINE
  • POT OF GOLD
  • PUMPKIN RAISIN CUSTARDS
  • QUICHE LORRAINE
  • SALMON QUICHE
  • SAUSAGE QUICHE
  • SAVORY EGGS ON TORTILLAS
  • SCRAMBLED MOZZARELLA EGGS
  • SEAFOOD SOUFFLE
  • SHRIMP CHILE QUICHE
  • SOUTHERN STUFFED EGGS
  • SOUTHWESTERN QUICHE
  • SPICEY RICEY VALENTINE PUDDING
  • SPRING DELIGHT SANDWICHES
  • STARS AND STRIPES FOREVER SALAD
  • STRATA DEJONGHE
  • STRAWBERRY RHUBARB CUSTARD PIE
  • SWISS BACON PLEASERS
  • SWISS OMELET ROLL
  • TAKE−A−BREAK BARS
  • TANGY RASPBERRY SALAD
  • TOMATO QUICHE
  • TORTILLA QUICHE
  • TRATTORIA FRITTATA
  • TURKEY TARRAGON QUICHE
  • TUTTI−FRUTTI MERINGUE ROUND
  • VICHYSSOISE TART
  • YOGURT DEVILED EGGS

The Egg Cookbook

Table of Contents

APPLE RAISIN BREAD PUDDING...............................................................................................................2 ARROZ CON HUEVOS...................................................................................................................................3 ASPARAGUS TOMATO QUICHE ..................................................................................................................4 ASPARAGUS CREPES MORNAY.................................................................................................................5 AUTUMN PUMPKIN SOUFFLE....................................................................................................................7 AVOCADO EGG SCRAMBLE........................................................................................................................8 BACON & EGG BREAKFAST ROLLS.........................................................................................................9 BAKED EGGS ON CREAMED SPINACH ...................................................................................................10 BASIC HARD−COOKED EGGS...................................................................................................................11 CAJUN QUICHE.............................................................................................................................................12 CHOCOLATE ALMOND MOUSSE............................................................................................................13 CHOCOLATE ZUCCHINI CAKE ................................................................................................................14 CINNAMON NOODLE KUGEL...................................................................................................................15 COMPANY SCRAMBLED EGGS.................................................................................................................16 CRANBERRY PUFF PANCAKE..................................................................................................................17 CREAM CHEESE SCRAMBLED EGGS ......................................................................................................18 CUBAN EGGS.................................................................................................................................................19 CURRIED EGG PUFFS ..................................................................................................................................20 DENVER QUICHE.........................................................................................................................................21 DEVILED EGGS..............................................................................................................................................22 DEVILISH DEVILED EGGS ..........................................................................................................................23 DILLY VEGGIE DUNK.................................................................................................................................24 DOUBLE CORN BRUNCH BAKE................................................................................................................25 i

The Versatile Egg Cookbook

Table of Contents
EASY EGGS BENEDICT................................................................................................................................26 EASY SOUFFLÉ..............................................................................................................................................27 EGGS BENEDICT ............................................................................................................................................28 EGG CHAMPIGNONS....................................................................................................................................29 EGG ENTREE..................................................................................................................................................30 EGG FOO YUNG.............................................................................................................................................31 CLASSIC COOKED EGG NOG...................................................................................................................32 EGG SALAD PIZZA CONES........................................................................................................................33 EGGS ALFONSO.............................................................................................................................................34 EGGS DEL MONICO......................................................................................................................................35 EGG SUBSTITUTE ..........................................................................................................................................36 FETTUCINE SUN SALAD.............................................................................................................................37 FIESTA−IN−A−FLASH OMELET...............................................................................................................38 FLUFFY OMELET WITH CRAB NEWBURG SAUCE.............................................................................39 FRITTATA........................................................................................................................................................40 FRITTATA 0'BRIEN......................................................................................................................................41 FROSTY BLUEBERRY CUSTARD.............................................................................................................42 FROZEN CUSTARD ICE CREAM..............................................................................................................43 GARDEN OMELET ........................................................................................................................................44 GARLICKY EGG POACH............................................................................................................................45 GOAT CHEESE SOUFFLÉS..........................................................................................................................46 GREEN CHILE FRITTATA...........................................................................................................................47 GREEN CHILE QUICHE...............................................................................................................................48 HALF−HOUR DINNER..................................................................................................................................49 ii

.......................................................................................................................................61 COOKED MAYONNAISE...................................................................................................................71 ORIENT EGGSPRESS...................59 LEMON PINEAPPLE FROSTIES...........................................................................................................................................................................................................................................................69 ORANGE RUM SAVARIN.................................................................................................................................................................................................................................................68 OMELET PIQUANT ...................................................................................................60 MARDI GRAS EGGS..........................64 MEXICAN OMELET.............54 HOT CHOCOLATE SOUFFLE................................................................................................................................................................................................58 LEMON CUSTARD WITH FRUIT TOPPING..................70 ORANGE SPICE PICKLED EGGS..........................................................................................................................................................72 OVEN−STYLE SCOTCH EGGS ....................................................................................................56 IMPOSSIBLE QUESADILLA PIE ...................................................................................................................................53 HOT ASPARAGUS EGG SALAD...............67 OASIS EGGS...............................................................................................................................52 HOT AND SOUR OMELET......................................................................................................................................................................................................................................................65 MEXICAN QUICHE.........................................66 NEST EGGS....................................................................................................................................................................................57 ITALIAN SPINACH AND EGG ROLLS..........................................................................................The Versatile Egg Cookbook Table of Contents HARVEST HOLIDAY BAKE...50 HOMESTYLE GOOD MORNING CASSEROLE.......55 HUEVOS RANCHEROS............................................................................................................51 HONEY MUSTARD VEGETABLE SCRAMBLE.......................................63 MEXICAN LASAGNA................................................................................................73 iii .......................................................................................................................................................................................................................................................................................................................................................62 MERRY MERINGUE CAKE..............................................................................................

.......................................................................................................................................79 SALMON QUICHE...............91 STRAWBERRY RHUBARB CUSTARD PIE.......................................................................................................................................................................81 SAVORY EGGS ON TORTILLAS..............................................................78 QUICHE LORRAINE..................................................................................................................................................................................................................93 SWISS OMELET ROLL....................................................................................................95 TANGY RASPBERRY SALAD......................................86 SOUTHWESTERN QUICHE......................80 SAUSAGE QUICHE...............................................................................................................................................................................................................92 SWISS BACON PLEASERS.................................................87 SPICEY RICEY VALENTINE PUDDING .....................................................................................................................................................................................83 SEAFOOD SOUFFLE..................................................................................................................................................................................................................................................................................................................................................................77 PUMPKIN RAISIN CUSTARDS............................................96 TOMATO QUICHE.............88 SPRING DELIGHT SANDWICHES.............................................................................................................89 STARS AND STRIPES FOREVER SALAD.........................................................................................................................................................................82 SCRAMBLED MOZZARELLA EGGS.................................................................................................................................................................................................................................................................................................................The Versatile Egg Cookbook Table of Contents PICKLED EGGS........................94 TAKE−A−BREAK BARS......................................................................85 SOUTHERN STUFFED EGGS......................................................................................................................................................................76 POT OF GOLD........97 iv ................................................................75 POTATO CHIP QUICHE LORRAINE........................................84 SHRIMP CHILE QUICHE..........................................................................................................................................90 STRATA DEJONGHE.........................................74 PORTABLE PASTA SALAD......................................................................................................................................................................................

...............100 TUTTI−FRUTTI MERINGUE ROUND ................................................................................................................................................................................................................99 TURKEY TARRAGON QUICHE....................103 v ................................101 VICHYSSOISE TART............................................................................................................................................................................................................................................................................................................................................The Versatile Egg Cookbook Table of Contents TORTILLA QUICHE..........................102 YOGURT DEVILED EGGS..............................98 TRATTORIA FRITTATA.............................................................

APPLE RAISIN BREAD PUDDING • 2 tablespoons butter • 2 cups chopped cored cooking apples (about 2 medium) • 3 cups day−old bread cubes (about 3 slices) • 1/2 cup raisins • 4 eggs • 2 cups skim or low−fat milk • 1/3 cup firmly−packed brown sugar • 1 teaspoon vanilla • 3/4 teaspoon pumpkin pie spice • Whipped cream. sugar. In shallow 1 1/2−quart casserole. or chilled garnished with whipped cream and/or apple wedges. beat together eggs. until slightly soft. milk. melt butter. about 45 to 55 minutes. Cover and refrigerate several hours or overnight. In medium bowl. stirring occasionally. vanilla and spice until sugar is dissolved. Serve hot. Bake in preheated 350°F oven until knife inserted near center comes out clean. Stir in chopped apples. about 5 to 7 minutes. if desired. APPLE RAISIN BREAD PUDDING 2 . whipped topping or ice cream. optional In small saucepan over medium heat. lightly toss together apples. Pour over apple mixture. bread cubes and raisins. optional • Apple wedges. warm. Cover and cook over medium heat.

Remove from heat. stir in green pepper and taco sauce. Break cold eggs. With slotted spoon. Cook until whites are completely set and yolks begin to thicken but are not hard. Over high heat. if desired.) shredded reduced−fat Cheddar cheese In medium saucepan stir together water. Cover. bring to boiling. garlic and salt. bring 2 to 3 inches of water to boiling. rice. onion. Holding dish close to water’s surface. if desired. Reduce heat to keep water gently simmering. spoon 1/4 (1/2) of the reserved rice mixture onto each of 4 (2) plates. To serve. cover and keep warm while poaching eggs. ARROZ CON HUEVOS 3 . Stir in tomato.ARROZ CON HUEVOS • 1 cup water • 1/2 cup rice • 1/4 cup chopped onion • 1 clove garlic. 1 at a time. In saucepan or deep omelet pan. about 3 to 5 minutes. minced • 1/2 teaspoon salt. optional • 1/2 cup chopped green pepper • 2 tablespoons bottled taco sauce or salsa • 1/2 cup chopped tomato • 4 eggs • 1/4 cup (1 oz. sprinkle each egg with 1 tablespoon of the cheese. into custard cup or saucer or break several into bowl. Reduce heat to keep water simmering. slip eggs. 1 by 1 into water. about 10 minutes longer. Drain in spoon or on paper towels and trim any rough edges. lift out eggs. About 10 minutes before rice is done (check rice package for total cooking time needed). Re−cover and cook until rice is tender. Top each with 1 (2) of the poached eggs.

Beat eggs with next 4 ingredients. sliced into 4 (1/4−inch) slices Preheat oven to 375ºF. partially baked 4 large eggs. half−and−half 2 C. flour 1 tsp. lay on bottom of pie shell. bake another 20 to 30 minutes. Pour in liquid. Bake for 20 minutes. Saving 6 asparagus spears for the top. ASPARAGUS TOMATO QUICHE 4 . paprika 1 tsp. stir in cheese. washed and trimmed 1 medium tomato. Remove and quickly arrange tomato and asparagus on top in a wagon wheel pattern. salt 1/2 tsp. dry mustard 1 1/2 C. beaten 3 T. chop the rest into 1−inch lengths.ASPARAGUS TOMATO QUICHE 1 (10−inch) pie shell. grated Swiss cheese 10 fresh asparagus spears.

Brush pan lightly with melted butter as needed to prevent ASPARAGUS CREPES MORNAY 5 . Remove from pan or. turn and brown other side. rotary beater or wire whisk until well blended. melted • 1/2 cup all−purpose flour • Melted butter. about 10 to 15 minutes. Roll up crepes. cooking oil or cooking spray In mixing bowl. milk. Drain. if desired. Spoon about 2 to 3 tablespoons of the egg mixture evenly over asparagus on each crepe. cleaned and trimmed • Cooking spray • 6 hard−cooked eggs. Crepes • 2 eggs • 1/3 cup skim milk • 1/3 cup water • 2 tablespoons butter. Stir eggs into 1/2 cup of the Mornay Sauce until combined. Garnish with parsley. Place in prepared baking dish. tipping and tilting pan to move butter quickly over bottom. water and 2 tablespoons melted butter with mixer. Beat until smooth. Brush pan lightly with melted butter. if desired. chopped • Parsley sprigs. Pour remaining Mornay Sauce over crepes. about 15 to 20 minutes. Heat 8− to 10−inch omelet or crepe pan over medium−high heat until just hot enough to sizzle a drop of water. Steam or cook asparagus in small amount of boiling water just until crisp−tender. pour in just enough butter (about 2 tablespoons for 8−inch pan OR scant 1/4 cup for 10−inch pan) to cover bottom of pan.ASPARAGUS CREPES MORNAY • 8 Crepes (recipe follows) • Mornay Sauce (recipe follows) • 1 pound fresh asparagus spears. Divide asparagus spears among crepes. optional Prepare Crepes and Mornay Sauce. Evenly coat 13 x 9 x 2−inch baking dish with spray. Bake in preheated 350°F oven until hot and bubbly. Add flour. beat eggs. Set aside. For each crepe. Cook until lightly browned on bottom and dry on top.

In medium saucepan over medium−high heat. shake or blend together milk. Remove from heat. stirring constantly. Stir in vermouth. cook. ASPARAGUS CREPES MORNAY 6 . Stir in cheeses until Swiss cheese is melted. Mornay Sauce • 1 1/2 cups skim milk • 3 tablespoons flour • Dash pepper • 3/4 cup (3 oz. flour and pepper.The Versatile Egg Cookbook sticking.) shredded reduced−fat Swiss cheese • 3 tablespoons grated Parmesan cheese • 2 tablespoons dry vermouth. Stack crepes between layers of waxed paper. until mixture boils and is smooth and thickened. until ready to fill. if desired. white wine or lemon juice In covered jar or blender container.

Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. about 15 to 20 minutes. Bake in preheated 375°F oven until puffy and delicately browned. Dust with sugar. beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Spoon into prepared dishes. beat egg whites with cream of tartar until foamy.AUTUMN PUMPKIN SOUFFLE • Cooking spray or butter • Sugar • 6 eggs. Top with crushed gingersnaps. Add sugar 2 tablespoons at a time. Fill pan with very hot water to within 1/2 inch of top of dishes. if desired. In large bowl. Set aside.) souffle dishes. Set aside. optional Spray 4 (8 oz. AUTUMN PUMPKIN SOUFFLE 7 . separated • 3/4 teaspoon cream of tartar • 1/2 cup sugar • 1/2 cup canned solid pack pumpkin • 1/2 teaspoon pumpkin pie spice • Crushed ginger snaps. Beat egg yolks until thick and lemon−colored. Place cups in baking pan.

butter Cut avocado lengthwise into halves. carefully fold in avocado. Add egg mixture and cook slowly. seasoned salt and pepper. stirring now and then.AVOCADO EGG SCRAMBLE • 1 avocado • Salt • 8 eggs • 1/2 C. AVOCADO EGG SCRAMBLE 8 . tipping to coat all sides. Dice avocado and sprinkle lightly with salt. Serve at once. remove seed and skin. When almost set. Melt butter in skillet. seasoned salt • 1/4 tsp. dairy sour cream • 1 tsp. Beat eggs with sour cream. pepper • 1 T.

scrape out the insides of bottom. In 10−inch omelet pan or skillet over medium heat. Set rolls aside. As mixture begins to set. With a fork. leaving about 1/2−inch wall all around. • 6 uncut Kaiser rolls • 3 slices bacon • 1 cup sliced fresh mushrooms (about 4 oz. Crumble. onions and pepper to pan. cook bacon until crisp. Cover with reserved roll tops. too. Pour off and discard fat. Top each roll with 1 slice each of ham and cheese. BACON & EGG BREAKFAST ROLLS 9 .BACON & EGG BREAKFAST ROLLS For a hearty start to the day. about 5 minutes. Spoon egg mixture into hollows of reserved rolls. Continue until eggs are thickened and no visible liquid egg remains. Drain well. Save crumbs for another use. gently draw an inverted pancake turner completely across bottom and sides of pan. Broil about 6 inches from heat until cheese is melted. Pour into pan over vegetables. Get your Vitamin C. Add mushrooms. about 3 minutes. Cook until tender but not brown. forming large soft curds. stuff a roll with some favorite foods. In medium bowl. Stir in drained bacon. by serving with orange segments or adding tomato slices to the sandwich.) • 1/2 cup chopped onion • 1/2 cup chopped green pepper • 6 eggs • 1/4 cup skim or low−fat milk • 6 thin slices lean cooked ham • 6 thin slices reduced−fat Swiss or Muenster cheese Slice tops off rolls about 3/4 inch from top. beat together eggs and milk until blended. Do no stir constantly.

stirring. about 12 minutes. (The yolks will not be fully cooked. unsalted butter • 3 T. or until desired doneness. In a 2− to 3−quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve. which may be of concern if there is a problem with salmonella in your area. until hot.) • 2 T.BAKED EGGS ON CREAMED SPINACH • 1 bunch spinach (about 3/4 lb. nutmeg. and salt and pepper to taste and cook. stirring. until softened.) Season eggs with salt and pepper and serve immediately. Stir in spinach. heavy cream • Freshly grated nutmeg to taste • 2 large eggs Preheat oven to 400°F and butter two 1/3− to 1/2−cup ramekins. BAKED EGGS ON CREAMED SPINACH 10 . On a baking sheet bake eggs in upper third of oven until whites are cooked through. In a small nonstick skillet cook onion in butter over moderately low heat. minced onion • 1 T. Divide creamed spinach between ramekins and break an egg into each. pressing with back of a large spoon to remove as much water as possible. cream. Serves 2. Finely chop spinach. Discard coarse stems from spinach.

BASIC HARD−COOKED EGGS Place the number of eggs desired. Plunge eggs into ice water to cool. 2 tablespoons water per egg and a pinch of salt in a pan with a tight−fitting lid. Turn off heat but leave pan on unit for 25 minutes. Yolks will not darken by this method. Place covered pan on heating unit and turn heat to high until steam appears. Peel immediately. BASIC HARD−COOKED EGGS 11 .

crushed • 3/4 teaspoon thyme leaves • 1/4 teaspoon ground red pepper • 1/4 teaspoon ground black pepper In medium saucepan.CAJUN QUICHE • 1/2 cup uncooked rice • 1 can (16 oz.) chopped chicken livers • 6 eggs. Let stand 5 minutes before serving. Press mixture onto bottom and up sides of greased 9−inch pie plate. Cover and cook over low heat until rice is tender and liquid is absorbed. Stir in cooked rice and livers. Sprinkle into rice crust. and seasonings. forming thick edge around rim.) stewed tomatoes. stir together rice and tomatoes. and onion in remaining butter until tender. In same skillet cook celery. Bring to boiling. Beat together remaining eggs. green pepper. Pour over vegetables. 1 to 2 minutes. CAJUN QUICHE 12 . about 30 to 40 minutes. cook chicken livers in 1 tablespoon of butter until tender but not brown. In skillet over medium heat. Bake in preheated 375ºF oven until knife inserted near center comes out clean. undrained • 2 tablespoons butter. divided • 1/2 cup (4 oz. milk. Beat 1 egg. divided • 1/2 cup chopped celery • 1/2 cup chopped green pepper • 1/2 cup chopped onion • 1 cup skim or low−fat milk • 1 teaspoon garlic salt • 3/4 teaspoon basil leaves. 3 to 5 minutes. 15 to 20 minutes.

eggs and sugar until thoroughly blended. Stir into egg mixture. cook milk on full power until bubbles form at edges. Cook on 50% power. stirring every minute. Sprinkle with almonds. stirring constantly. about 3 to 4 minutes. Cook over low heat. stir together eggs and sugar until thoroughly blended. CHOCOLATE ALMOND MOUSSE 13 . Continue as above. MICROWAVE: In small bowl. Spoon into 8 pot de creme cups or 1/4−cup dessert dishes. stir together milk. Refrigerate several hours or overnight.) semi−sweet chocolate pieces • 1 teaspoon vanilla • 1/2 teaspoon almond extract • 2 to 3 tablespoons slivered almonds In medium saucepan. In 1−cup liquid measure. until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. about 2 1/2 minutes.CHOCOLATE ALMOND MOUSSE • 3/4 cup milk • 4 eggs • 1/4 cup sugar • 1 package (6 oz. until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in chocolate and flavorings until chocolate is melted.

if desired. cocoa. Bake in preheated 350°F oven until cake tester inserted in center comes out clean. CHOCOLATE ZUCCHINI CAKE 14 . loosen cake from pan and gently shake onto serving plate. optional • 1 cup sugar • 1/2 cup butter or margarine. beat together sugar and butter until light and fluffy. eggs and vanilla until thoroughly blended. softened • 3/4 cup applesauce • 4 eggs • 1 tablespoon vanilla • 2 cups shredded zucchini (about 1 1/2 to 2 small.) • Confectioners' sugar In medium bowl. stir together flour. With narrow spatula or knife. Cool on wire rack 10 minutes. Cool completely. baking soda. cinnamon and salt.CHOCOLATE ZUCCHINI CAKE • 2 1/4 cups all−purpose flour • 1/4 cup unsweetened cocoa • 2 1/2 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon ground cinnamon • 1 teaspoon salt. 10 oz. baking powder. Set aside. about 60 to 70 minutes. Pour into lightly greased 9−cup fluted tube pan. Beat in applesauce. In large mixing bowl at medium speed. Gently stir in zucchini. Reduce mixer speed to low and gradually beat in reserved flour mixture. Dust with confectioners' sugar.

smoothing top and sprinkling with extra cinnamon. Bake until thermometer inserted near center registers at least 160°F and kugel is light golden brown. about 35 to 40 minutes. and cinnamon until smooth. dry egg noodles. Pour mixture into prepared casserole dish. In large bowl. butter. if desired.CINNAMON NOODLE KUGEL • Cooking spray • 4 oz. one at a time. CINNAMON NOODLE KUGEL 15 . fat−free ricotta cheese • 1/2 cup sugar • 4 eggs • 1 cup skim or low−fat milk • 1/2 cup (1 stick) butter or margarine. Stir in noodles. Gradually beat in milk. Gradually beat in sugar until thoroughly blended. until blended. melted • 1/2 teaspoon ground cinnamon • 8 oz. Neufchatel cheese • 4 oz. cooked according to package directions • Additional ground cinnamon. beat together cheeses until light and fluffy. optional Preheat oven to 350°F Evenly coat a 1 1/2−quart casserole dish with cooking spray. Beat in eggs. Allow to cool 10 minutes before serving.

Add remaining butter or margarine to pan. Makes 4 servings. milk. salt and pepper. Cook slowly. sprinkle with parsley. stirring until eggs are thickened but moist.COMPANY SCRAMBLED EGGS • 1 (2 1/2 oz. Combine eggs. Top with dried beef mixture. pour into pan.) jar Armour® Star Sliced Dried Beef. Remove mixture. keeping warm. chopped • 1 C. milk • Dash of salt • Dash of pepper • 1 T. rinsed. remove to serving platter. butter or margarine • 6 eggs • 1/3 C. COMPANY SCRAMBLED EGGS 16 . sliced mushrooms • 4 T. cook dried beef and mushrooms in 3 tablespoons butter or margarine 10 minutes. chopped parsley In fry pan.

CRANBERRY PUFF PANCAKE • 3 eggs • 1/2 cup milk • 1/4 cup all−purpose flour • 1/4 cup sugar. milk. In 8 to 10−inch omelet pan or skillet with oven proof handle* over medium heat. flour. CRANBERRY PUFF PANCAKE 17 . Bake in preheated 425°F oven until golden brown and sides are puffy. Arrange cranberries over sugar mixture. Cook until berries pop. 3 to 4 minutes. divided • 1/2 teaspoon vanilla • 1/2 teaspoon orange extract • 1 tablespoon butter • 1/4 teaspoon ground nutmeg • 1 cup fresh cranberries • Confectioners' sugar In medium bowl. beat together eggs. 1 tablespoon of the sugar and flavorings. Carefully pour batter over cranberries. Stir in remaining sugar and nutmeg. melt butter. Sprinkle with confectioners' sugar. *To make handle oven proof. Serve immediately. about 10 to 15 minutes. wrap with aluminum foil.

cream cheese. add egg mixture. CREAM CHEESE SCRAMBLED EGGS 18 .CREAM CHEESE SCRAMBLED EGGS • 12 eggs • 1 C. Cook over low heat until eggs are partially set. cubed • 3/4 tsp. light cream or half−and−half • 6 oz. lifting edges gently to allow uncooked eggs to flow underneath. plus 2 T. Yields 8 servings. cover and blend at medium speed until frothy (about 10 seconds). Melt butter in a large heavy skillet over medium heat. Cook until eggs are set but still moist (9 to 12 minutes). ground black pepper • 1/4 C. salt • 1/4 tsp. butter or margarine Combine first 5 ingredients in container of electric blender.

about 15 minutes. In medium saucepan over medium heat. about 3 minutes. optional • Dash pepper • 1/2 cup chopped onion • 1/2 cup chopped sweet green pepper • 1 tablespoon butter • 2 cans (8 oz. Stir in tomato sauce and bring to boiling. mash yolks with fork. optional Preheat oven to 350ºF. Remove yolks and set whites aside. and pepper until well blended. divided • 3 tablespoons non−fat milk • 1/2 teaspoon salt. Fill each white with one heaping tablespoon yolk mixture. Serve over rice and garnish with parsley.CUBAN EGGS • 8 hard−cooked eggs • 1 cup (4 oz. each) no−salt−added tomato sauce • Hot cooked rice. milk. if desired. Place in 8x8x2−inch baking dish. Pour over eggs. cook onion and pepper in butter until crisp−tender. Bake until hot and bubbly and cheese is melted. optional • Parsley sprigs. CUBAN EGGS 19 . Cut eggs in half lengthwise. Sprinkle with remaining cheese. salt. In small bowl. Stir in 1/2 cup of cheese.) shredded sharp • Cheddar cheese.

Place one half on baking sheet. CURRIED EGG PUFFS 20 . about 1 to 2 minutes. Break up any large curds. Top with other half of rolled pastry. roll 1 sheet of pastry into 15 x 15−inch square. Bruch with more of the beaten egg. Brush with some of the reserved beaten egg. Firmly press pastry together in lines between dollops. thawed In 10−inch omelet pan or skillet. well beaten • 1/2 package (17. Remove from heat. about 30 minutes. cut into squares at centers of pressed lines. Cut rolled pastry in half. On lightly floured surface. Dollop tablespoonsful of egg mixture onto pastry in 3 lenthwise rows of 5 each about 1 inch apart.25 oz. over medium heat. stirring occasionally until pepper is crisp tender. Reserve 3 to 4 tablespoons beaten egg. Cook. As mixture begins to set. gently draw inverted pancake turner completely across bottom and sides of pan.CURRIED EGG PUFFS • 1 teaspoon butter • 1 teaspoon curry powder • 2 tablespoons finely chopped sweet red pepper • 2 tablespoons finely chopped green onions with tops • 1 can (2 oz. Stir in curry powder and vegetables. Repeat with second pastry sheet. Continue until eggs are thickened and no visible liquid egg remains. Press outside edges together to seal. drained and finely chopped • 8 eggs. Pour remaining egg over vegetables.) frozen puff pastry.) sliced mushrooms. melt butter until just hot enough to sizzle a drop of water. Bake in preheated 375°F oven until puffed and golden brown.

about 30 to 40 minutes. Carefully pour over vegetables and ham. Sprinkle evenly over noodle crust. Bake in preheated 375° F oven until puffed in center and knife inserted near center comes out clean.DENVER QUICHE •4 •1 •3 •1 •1 •6 •1 •2 ounces (about 2 cups) fine egg noodles. Let stand 5 minutes before serving. cook peppers and onion in water until peppers are crisp−tender. press noodles over bottom and up sides of lightly greased deep 9−inch quiche dish or pie plate. Stir in ham. milk and mustard until thoroughly blended. In small covered saucepan over medium heat.) chopped cooked lean ham eggs cup nonfat or low−fat (1%) milk teaspoons prepared mustard To form crust. Beat together eggs. cooked and drained cup chopped green peppers tablespoons chopped onion tablespoon water cup (4 oz. DENVER QUICHE 21 .

DEVILED EGGS
• 6 eggs • Dash of salt • Dash of pepper • 1/4 tsp. mustard • Celery seeds • 1 1/2 to 2 1/2 T. mayonnaise • Paprika • Green olives, sliced

Hard boil eggs. Cool 10 minutes and remove shells. Cut into halves lengthwise and remove yolk. Cream yolk, salt, pepper, mustard and mayonnaise. Put 1/2 teaspoonful into egg whites and garnish with olive slices and paprika. Makes 12.

DEVILED EGGS

22

DEVILISH DEVILED EGGS
• 6 eggs, hardboiled • 1 (2 1/4 oz.) can deviled ham • 1/2 C. mayonnaise • 1/3 C. chopped green olives • 1/2 tsp. salt • 1/2 tsp. pepper • 1 tsp. prepared mustard

Cut eggs in half. Spoon out yolk and place in small bowl. Place egg whites on serving plate. Mash yolks. Add remaining ingredients. Mix well. Spoon mixture into egg whites. Garnish with paprika or parsley, if desired. Chill.

DEVILISH DEVILED EGGS

23

DILLY VEGGIE DUNK
• 1 cup low−fat sour cream, sour half & half or plain yogurt • 1 tablespoon instant minced onion • 1/2 teaspoon dried dill weed • 1 1/2 teaspoon Worcestershire sauce • 1/4 teaspoon salt • 1/4 garlic salt • 2 drops hot pepper sauce • 3 hard−cooked eggs , sliced • Fresh dill weed, optional • Fresh vegetable dippers

Combine all ingredients except eggs, fresh dill weed and dippers. Beat until well blended. Reserve 2 center hard−cooked egg slices for garnish. Chop remaining eggs. Stir chopped eggs into sour cream mixture. Cover and chill to blend flavors. Garnish with reserved egg slices and dill weed, if desired. Serve with fresh vegetable dippers.

DILLY VEGGIE DUNK

24

tomato sauce or catsup In medium saucepan over medium heat. baking powder and salt. Meanwhile. Stir into cornmeal mixture. undrained • Water • 1/2 cup cornmeal • 1/2 cup milk • 6 eggs • 1/2 cup all−purpose flour • 1 teaspoon baking powder • 1/2 teaspoon salt. taco sauce. Bake in preheated 350° F oven until knife inserted near center comes out clean. Pour into greased 9 x 9 x 2−inch baking pan. cut into squares.DOUBLE CORN BRUNCH BAKE • 1 teaspoon butter or cooking oil • 1/2 cup chopped onion • 1 can (15. optional • Bottled salsa. about 25 to 30 minutes.) whole kernel corn. To serve. Remove from heat. DOUBLE CORN BRUNCH BAKE 25 . Top with salsa to taste. Add water to liquid to make 1 cup. stirring occasionally. reserving liquid. drain corn. Cook and stir until mixture boils. until tender. Add liquid mixture and cornmeal to onions. In small bowl. chili sauce. cook onion in butter. if desired. Thoroughly blend in milk and eggs.2 oz. about 4 to 5 minutes. stir together flour.

With spoon make 6 indentations. EASY EGGS BENEDICT 26 . sherry and white pepper until smooth. Serve on toasted English muffins. toasted and buttered Mix soup. Then break eggs carefully into indentations. Top with cheese and sprinkle with paprika. Cover eggs with remaining sauce. if desired • 1 C.EASY EGGS BENEDICT • 1 can cream of mushroom or cream of shrimp soup. spaced evenly in sauce. Spread about 1/3 mixture in bottom of a buttered glass casserole. milk • 1 T. Sprinkle eggs with salt if desired. Bake. undiluted • 1/2 C. at 325ºF until eggs are set about 15 to 20 minutes. dry sherry • 1/4 tsp. shredded sharp Cheddar cheese • Paprika • 6 English muffin halves. white pepper • 6 eggs • Salt. uncovered. milk.

separated In saucepan. shredded sharp process cheese • 6 eggs. Pour into ungreased 2−quart casserole. beat egg whites until stiff peaks form. Stir occasionally.) can Campbell's Condensed Cream of Celery Soup • 1 C. fold in soup mixture. Bake at 300ºF for 1 hour to 1 hour 15 minutes or until soufflé is brown. Remove from heat. EASY SOUFFLÉ 27 . combine soup and cheese. Makes 4 to 6 servings. In large bowl. Beat egg yolks until thick and lemon−colored. using clean beater.EASY SOUFFLÉ • 1 (10 3/4 oz. Heat slowly until cheese melts. gradually stir in soup mixture. Serve immediately.

Toast muffins. Keep water swirling. lemon juice • 1 T. stirring constantly with a wooden spoon until thickened. toast again. Raise heat to almost boiling. sauce and paprika to toasted muffin. Add a dash of Tabasco® sauce. lightly salted butter (at room temperature) • 1 T. white vinegar • Dash of salt • 4 eggs • 4 English muffins • 4 slices ham or Canadian bacon • Dash of paprika Prepare sauce first by beating egg yolks with a wire whisk in a double boiler.EGGS BENEDICT • 4 egg yolks • 1/2 lb. beating until dissolved. Add egg. Over low heat add pieces of butter a little at a time. Next. EGGS BENEDICT 28 . Into a large boiler put 6 inches of water. add lemon juice and water. Heat water until just boiling. Stir water and ease egg into water. prepare eggs. top with ham or Canadian bacon. vinegar and salt. Experiment with egg first. water • Dash of Tabasco® sauce • 3 T. Cook for 1 3/4 to 2 1/2 minutes. Remove eggs with a slotted spoon. After all butter has been combined.

Sprinkle with paprika. stir together eggs.Fill each mushroom cap with 1 rounded tablespoon of egg mixture. Bake in preheated 450° F oven until heated through. optional flakes Remove stems from mushrooms and set aside for another use. and garlic salt until well combined. melted • 1 tablespoon snipped fresh parsley OR 1/2 tablespoon parsley • 1/2 teaspoon garlic salt • Paprika. wine. finely chopped • 1/4 cup fine dry bread crumbs • 1/4 cup (1 oz. butter. parsley.Place filled caps on lightly greased baking sheet.EGG CHAMPIGNONS • 24 large fresh mushrooms (about 1 1/2 inches diameter) • 6 hard−cooked eggs*. cheese. if desired.) crumbled blue cheese • 2 tablespoons finely chopped green onion with top • 2 tablespoons dry white wine or chicken broth • 2 tablespoons butter. onion. about 8 to 10 minutes. crumbs. EGG CHAMPIGNONS 29 .Set mushroom caps aside.In medium bowl.

NOTE: Recipe can easily be cut in half. Blend thoroughly. This may be prepared ahead of time. Remove from refrigerator at least 2 hours before baking and remove the covering of the casserole. Add remaining ingredients and stir with a large spoon until well blended. sharp Cheddar cheese 2 (4 oz. salt 1/2 tsp. covered and refrigerated. Pour into a well−greased 13 x 9−inch baking dish. Worcestershire sauce 1 T. Cut into squares to serve. grated. Add Worcestershire sauce. pepper Preheat oven to 325ºF.EGG ENTREE 12 eggs 2 cans cream−style corn 4 C.) cans chopped green chiles 1 T. Bake 1 hour and 15 minutes or until firm to the touch. Place in a preheated oven and bake for 1 hour and 15 minutes. EGG ENTREE 30 . Put eggs in large bowl and beat well. salt and pepper. or until firm to the touch.

Serve over Egg Foo Yung. Chinese Gravy • 1 C. bean sprouts. soy sauce • 1/4 tsp. sugar • 1 tsp. MSG • 1 T. EGG FOO YUNG 31 . chicken broth • 1 tsp. shredded scallions • 1 C. mixed with a little water • Salt • Pepper Cook over low heat until thick. Smother with Chinese Gravy.EGG FOO YUNG • 5 eggs • 1/2 C. drained well if canned Mix all together and fry in patties. cornstarch.

Cook over low heat. Stir into egg mixture. cook 2 cups of the milk on full power until bubbles form at edges. Stir in 2 cups of the milk. *For faster preparation heat milk until very warm before stirring milk into eggs and sugar.CLASSIC COOKED EGG NOG • 6 eggs • 1/4 cup sugar • 1/4 teaspoon salt (optional) • 1 quart milk* divided • 1 teaspoon vanilla. stirring constantly. Remove from heat. if desired. Stir in remaining 2 cups milk and vanilla. Garnish or add stir−ins. about 5 to 6 minutes. Continue as above. sugar and salt. MICROWAVE: In 2−quart liquid measure or bowl. if desired. Cover and refrigerate until thoroughly chilled. Stir in remaining 2 cups milk and vanilla. several hours or overnight. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. if desired. about 5 to 6 minutes. pour into bowl or pitcher. beat together eggs. Just before serving. Set aside. In l −quart liquid measure or bowl. beat together eggs. sugar and salt. until thoroughly blended. CLASSIC COOKED EGG NOG 32 . until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. • Garnishes or Stir−Ins (optional) In large saucepan. Serve immediately.

scoop about 1/3 cup of the mixture into each cone. peppers and olives as desired. green peppers.EGG SALAD PIZZA CONES • 1/4 cup bottled reduced−fat creamy Italian salad dressing • 1/2 teaspoon Italian seasoning. stir together dressing and seasoning. Cover and refrigerate until ready to serve. crushed • 6 hard−cooked eggs. Sprinkle each with about 1 teaspoon cheese. Top with about 2 tablespoons pizza sauce and mushrooms. Stir in eggs. onions and pepperoni. chopped • 1/4 cup sliced green onions with tops • 1/4 cup minced pepperoni • 6 plain ice cream cones • Chopped mushrooms. EGG SALAD PIZZA CONES 33 . To serve. black olives as desired • 3/4 cup pizza sauce • 2 tablespoons grated Parmesan cheese In medium bowl.

Holding dish close to water’s surface. Top each bread slice with 1 ounce of the ham. slip eggs. spoon 1/4 of the sauce over each ham slice. Slip eggs into simmering sauce. Break cold eggs.EGGS ALFONSO • 4 (1/2−inch) slices Italian bread • 4 oz. • onion. Top each with an egg and about 1 tablespoon of cheese. Reduce heat to keep water gently simmering. about 3 to 5 minutes. crushed • 1/8 to 1/4 teaspoon garlic powder • Water • 4 eggs • 1/4 cup (1 oz. about 7 to 8 minutes. into water. celery and green pepper • 1/2 teaspoon Italian seasoning. 1 at a time. Cover. bring 2 to 3 inches of water to boiling. Bring to boiling. into custard cup or saucer or break several into bowl. Set aside. sliced lean cooked ham • 1 can (15 oz. For each serving. Cook until whites are completely set and yolks begin to thicken but are not hard. in large saucepan or deep skillet.) shredded low−moisture part−skim mozzarella cheese Toast bread. Note: The eggs will take on more flavor – and you’ll need one less pan – if you poach them in the sauce. Cook until whites are completely set and yolks begin to thicken but are not hard. Meanwhile. In large saucepan or deep skillet over medium heat. Reduce heat to keep sauce gently simmering.) tomato sauce with diced tomato. 1 by 1. EGGS ALFONSO 34 . stir together sauce and seasonings.

pepper and cheese to mushroom soup. butter and toast English muffins. EGGS DEL MONICO 35 . salt. Heat slowly. undiluted • 2 hardboiled eggs per person • English muffins Add pimento. Slice. to taste • 1 C.EGGS DEL MONICO • 1/2 jar small pimento. Slice eggs into soup mixture and continue to heat. stirring constantly. chopped • Salt and pepper. Pour sauce over English muffins. Yields 6 to 8 servings. grated American cheese • 2 cans cream of mushroom soup.

water to 3 drops yellow food coloring (optional) In a small bowl. combine all ingredients. instant nonfat dry milk powder tsp. 1/2 skim milk EGG SUBSTITUTE 36 . mix well. •3 •2 •1 •2 egg whites T. Yields 1 serving (equivalent to 2 eggs).EGG SUBSTITUTE This is a good alternative to whole eggs for those who need to watch their diets. Diabetic exchanges: 1 very lean meat. Use as a substitute for eggs.

Pour into large bowl. wedged Put first seven ingredients in blender container. FETTUCINE SUN SALAD 37 . and cheese. seeded and diced • 1 medium zucchini. Cover and blend until smooth. Add fettucine. crushed • 1/8 teaspoon ground red pepper • 8 ounces spinach fettucine. halved and sliced • 1 cup (4 oz. Cover and chill to blend flavors. zucchini. Add eggs and toss gently. cooked and drained • 4 plum tomatoes.FETTUCINE SUN SALAD • 1/2 cup cooking oil • 1/3 cup white wine vinegar • 1/4 cup grated Parmesan cheese • 4 sun−dried tomatoes* • 2 large garlic cloves • 1 1/2 teaspoons basil leaves. tomatoes.) shredded mozzarella cheese • 6 hard−cooked eggs. Toss until evenly coated with dressing.

optional • Cilantro sprigs. about 45 seconds. stir together corn. if desired. fill with 1/2 cup reserved corn mixture and 1 tablespoon cheese. Tilt pan to coat bottom evenly with butter. Cover and set aside. chili powder and tomato.) whole • 2 tablespoons chopped green chilies • 1/8 teaspoon chili powder • 1/2 cup chopped tomato. Cover and cook on full power until hot. Repeat with remaining ingredients. FIESTA−IN−A−FLASH OMELET 38 . drained • 4 eggs • 1/4 cup water • 1 teaspoon buter or cooking oil OR cooking spray • 1/4 cup (2 oz.FIESTA−IN−A−FLASH OMELET • 1 cup corn kernels (cut from 2 ears) or l can (7 to 8 3/4 oz. about 1 minute 15 seconds. When top is thickened and no visible liquid egg remains. chilies. In small bowl. Fold omelet in half and slide onto serving plate. In 9−inch pie plate. pour 1/2 cup of the egg mixture into plate. Cook on full power 2 to 3 minutes. divided • Sliced pitted ripe olives. beat together eggs and water. Top with 1/4 cup of the corn mixture and 1 tablespoon of the cheese. Garnish with olives and cilantro. For each omelet. rotating 1/4 turn every 30 seconds.) shredded reduced−fat cheddar cheese. drained In small bowl. Do not stir. Set aside. Cover tightly with plastic wrap. optional kernel corn. heat butter on full power until melted.

sliced fresh mushrooms 1/4 C. chopped onions 1 1/2 C. salt. Beat egg yolks until thick. Remove from heat and cool slightly. Beat egg whites and 1/2 teaspoon salt until stiff peaks form. Add white wine and crab meat. Crab Newburg Sauce 1/4 C. freshly ground pepper • 1 C. Add sauce to egg yolks. dry white wine 3/4 lb. separated • 1/2 tsp. flour 1/2 tsp. FLUFFY OMELET WITH CRAB NEWBURG SAUCE 39 . milk 1 tsp. Blend in flour. or until knife inserted in center comes out clean. paprika Freshly−ground pepper. slightly beaten 2 T. Melt 3 tablespoons butter in a saucepan. Gradually add milk and Worcestershire sauce and cook.FLUFFY OMELET WITH CRAB NEWBURG SAUCE • 3 T. crab meat Melt butter in a skillet and gently cook onions and mushrooms until soft. over medium heat until thick and bubbly. Add milk gradually. milk • 4 eggs. Worcestershire sauce 2 egg yolks. Pour mixture into the prepared baking dish and bake for 20 minutes. stirring constantly. to taste 1 1/2 C. dry mustard • 1/8 tsp. stirring constantly until sauce is thickened. Keep warm in the top of a double boiler until serving time. paprika and pepper. Add flour. salt Preheat oven to 325ºF. butter • 1/4 C. Gently fold into sauce. salt 1/2 tsp. mustard and pepper. Serve in baking dish immediately with Crab Newburg Sauce. Cool slightly. Stir in beaten egg yolks. butter 2 T. Butter a 12 x 7−inch baking dish. flour • 1/4 tsp.

Sprinkle with cheese and place under broiler until cheese is browned and eggs are set. tossing until heated through. Dole® Fresh Mushrooms. Serve directly from skillet. Add butter and melt. garlic salt • 2 T. grated Parmesan cheese Drain artichoke marinade into a 10−inch ovenproof skillet. Beat eggs with garlic salt and wine until blended. white wine • 2 T. Makes 4 servings. DO NOT STIR.FRITTATA • 1 (6 oz. Sauté mushrooms until golden.) jar marinated artichoke hearts • 2 T. Add artichoke hearts and scallion. FRITTATA 40 . Pour over mushroom mixture. Turn heat to medium. sliced • 1/4 C. chopped scallions • 6 eggs • 1 1/2 tsp. Cook slowly until sides are bubbly. butter • 1 C.

Sprinkle with cheese. In skillet over medium heat. Cook until eggs are almost set. Pour over potatoes. Wrap handle of 10−inch omelet pan or skillet with foil to make it ovenproof. about 2 to 3 minutes. Cover. Add potatoes and season with salt.) shredded Cheddar. 4 to 5 minutes. about 5 to 7 minutes.) • 1/4 teaspoon salt. Cut into halves to serve. Broil about 6 inches from heat until eggs are completely set and cheese melts. In small bowl. FRITTATA 0'BRIEN 41 .FRITTATA 0'BRIEN • 1 tablespoon butter • 1 1/2 cups frozen potatoes O'Brien (about 6 to 7 oz. if desired • 4 eggs • 1/4 cup water • 1/4 cup (1 oz. or Monterey Jack cheese Preheat broiler. beat together eggs and water until blended. Stir occasionally until lightly browned. American. if desired. heat butter until just hot enough to sizzle a drop of water.

about 30 seconds. optional Set aside 8 to 10 blueberries for garnish. Pour into 5−cup mold. unmold on platter. Garnish with yogurt and reserved berries. stirring constantly. and juice until blended.) carton non−fat lemon yogurt. FROSTY BLUEBERRY CUSTARD 42 . Let stand 1 minute. Cook over low heat. until mixture just coats a metal spoon with a thin film and reaches 160°F.FROSTY BLUEBERRY CUSTARD • 2 cups fresh or frozen blueberries • 4 eggs • 2 cups buttermilk • 1/2 cup sugar • 1 1/2 tablespoons lemon juice • 2 envelopes unflavored gelatin • 1 (8 oz. if desired. if desired. beat together eggs. In medium saucepan. several hours or overnight. Cover. Pour over berries in blender container. To serve. Set aside. Blend at high speed until well blended. Sprinkle with gelatin. buttermilk. Chill until set. sugar. Place remaining blueberries in blender container.

FROZEN CUSTARD ICE CREAM • 6 eggs • 2 cups milk • 3/4 cup sugar • 2 to 3 tablespoons honey • 1/4 teaspoon salt • 2 cups whipping cream • 1 tablespoon vanilla • Crushed ice • Rock salt In medium saucepan. beat together eggs. honey and salt. FROZEN CUSTARD ICE CREAM 43 . Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. whipping cream and vanilla into 1−gallon ice cream freezer can. When ready to freeze. Transfer to freezer containers and freeze until firm. pour chilled custard. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. at least 1 hour. until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. stirring constantly. sugar. Cook over low heat. Cover and refrigerate until thoroughly chilled. milk.

fill with 1/4 of the vegetable mixture and 1/4 cup alfalfa sprouts. Beat together eggs. Pour in 1/2 cup of the egg mixture. onions. chopped • 8 eggs • 1 cup skim milk • 1/2 teaspoon salt. In 7−to 10−inch omelet pan over medium heat. divided • 1 cup alfalfa sprouts In small saucepan over medium heat. Repeat for remaining omelets. carrots. keep warm.GARDEN OMELET • 2 tablespoons bottled reduced−fat Italian salad dressing • 1/2 cup shredded carrots • 1/4 cup chopped green onions with tops • 1/4 cup chopped green pepper • 1/2 cup chopped peeled cucumber • 1 medium tomato. Invert onto plate. and salt. With inverted pancake turner. if desired. Stir in cucumber and tomatoes. cook dressing. GARDEN OMELET 44 . Mixture should set immediately at edges. heat 1 teaspoon oil until just hot enough to sizzle a drop of water. optional • 4 teaspoons cooking oil. tilting pan and moving cooked portions so uncooked portions can reach hot pan surface. Set aside. and peppers until tender. milk. When top is thickened and no visible liquid egg remains. Fold omelet in half. carefully push cooked portion at edges toward center.

undrained • 2 eggs • 1/2 cup toasted croutons or stuffing cubes • 2 tablespoons shredded or grated Parmesan cheese • 2 tablespoons thinly sliced green onions with tops In medium saucepan over medium heat. Holding bowl close to broth's surface. about 3 to 6 minutes. gently place eggs on croutons. Ladle about 1 1/3 cups soup over each egg.GARLICKY EGG POACH • 1 teaspoon cooking oil • 2 tablespoons minced garlic (6 to 7 cloves) • 1 can (14 1/2 oz.) reduced−sodium chicken broth • 1/2 cup water • 1/2 teaspoon paprika • 1/8 teaspoon ground red pepper • 1 can (3oz. stirring frequently until lightly browned. cook garlic in hot oil. Cook until whites are completely set and yolks begin to thicken but are not hard. into bowl. With slotted spoon. Sprinkle with cheese and onions. Place 1/4 cup croutons in each of 2 (12−ounce) bowls. one at a time. water. Add broth.) boned chicken. Stir in chicken. GARLICKY EGG POACH 45 . slip eggs into soup. and seasonings. Reduce heat to simmering and cook 15 minutes. Bring to boiling. Break cold eggs.

until mixture begins to darken (this is a roux!). Remove from oven and serve immediately. Season generously with salt and pepper. Whisk in egg yolks. Set aside. melt butter. whisking constantly. Add sauce to remaining egg whites and fold until well mixed. Using a rubber spatula. When foam subsides. but do not break it up. Generously butter four 1 1/2 cup ramekins. Place ramekins on baking sheet and bake 16 to 18 minutes.GOAT CHEESE SOUFFLÉS • 1 1/2 T. GOAT CHEESE SOUFFLÉS 46 . Cook. separated • 8 oz. Place baking sheet on bottom rack of oven. whisking so lumps do not form. Fold mixture once or twice to disperse cheese. butter (more for buttering ramekins) • 1 1/2 T. milk • Sea salt • Freshly−ground black pepper • 5 eggs. being careful not to smear sides and leaving 1/2 inch on top. In a small pan over medium heat. until soufflés have risen and are still a little wobbly. Remove from heat. goat cheese Preheat oven to 400ºF. Spoon mixture into them. Slowly add milk. Remove ramekins from freezer. flour • 1 C. Place egg whites and a large pinch of salt in the bowl of a mixer. and simmer until mixture thickens. place in freezer. add a third of the egg whites to sauce and fold until combined. Mix until whites form fairly stiff peaks. add flour and whisk to combine. Crumble cheese over mixture.

all−purpose white flour • 1 tsp. Monterey Jack cheese. blending well. GREEN CHILE FRITTATA 47 . Add eggs and butter.GREEN CHILE FRITTATA • 1/2 C. grated • 3 (4 oz. lightly beaten • 1/4 lb. melted. Cut into squares and serve very hot. or until set. Mix flour and baking powder. butter.) cans diced green chiles • Salt. Butter a 13 x 9−inch shallow baking dish. Put mixture in the prepared baking dish and bake for 35 to 45 minutes. baking powder • 10 eggs. small−curd cottage cheese • 1 lb. to taste Preheat oven to 350ºF. slightly cooled • 2 C. Blend in remaining ingredients.

Place olives on top of chiles. Sprinkle cheese on top.) can chopped green chiles. pour over cheese. drained • 1/4 C. quartered • 1 C. GREEN CHILE QUICHE 48 . ripe olives.GREEN CHILE QUICHE • 1 (9−inch) frozen pie crust shell • 1 (4 oz. shredded Cheddar cheese • 3 eggs • 1/2 C. Bake on cookie sheet in 375ºF oven 30 to 35 minutes or until knife inserted 2 inches from edge comes out clean. Let stand 10 minutes before serving. Beat together eggs and milk. milk Spread green chiles over bottom of pie crust.

HALF−HOUR DINNER • 3/4 cup uncooked regular rice • 1 can (10 3/4 oz. * To separate peas in package.) shredded Swiss cheese (optional) In large skillet. Stir in mushrooms. stir together rice. about 5 to 7 minutes. Cook until whites are completely set and yolks begin to thicken but are not hard. Continue cooking over low to medium heat until eggs are almost set. Reduce heat to simmering.) sliced mushrooms. 3 to 5 minutes. Simmer covered 5 minutes longer. if desired. if desired. Bring to boiling. Cover. Stir in frozen peas. undiluted • 3/4 cup water • 1 can (2 to 2 1/2 oz. Cover. drained (optional) • 6 eggs • 1/2 cup (2 oz.) condensed cream of celery soup. HALF−HOUR DINNER 49 . Simmer covered 5 minutes. Make 6 indentations in rice mixture. gently hit against counter. Break an egg into each indentation. Sprinkle with cheese. Cover. soup and water.

about 30 to 35 minutes. place nuts single layer on baking sheet.) solid pack pumpkin • 1/4 (1 oz. Smooth top.) frozen winter squash. Pour into lightly greased round 2−quart baking dish. if desired. toasted* • Toaster pecans (optional) In large bowl. HARVEST HOLIDAY BAKE 50 . Bake in preheated 350'F oven. sugar. pumpkin and chopped pecans. until blended. thawed • 1 can (16 oz.HARVEST HOLIDAY BAKE • 3 eggs • 1/3 cup firmly packed brown sugar • 1/2 teaspoon pumpkin pie spice • 1/2 teaspoon salt (optional) • 1 package (10 oz. *To toast pecans.) cup chopped pecans. if desired. Bake in preheated 350°F oven until lightly browned and cake tester or knife inserted near center comes out clean. Stir in squash. Garnish with pecan halves. spice and salt. for 10 to 15 minutes. stirring occasionally. beat together eggs.

Set aside.) shredded reduced−fat Cheddar cheese.HOMESTYLE GOOD MORNING CASSEROLE • 4 slices bread. milk. 2 tablespoons each of Swiss and Cheddar cheeses. uncovered. divided • 1/4 cup (1 oz. bacon.) shredded reduced−fat Swiss cheese. mushrooms and salt. crumbled • 1/4 cup (1 oz. In large bowl. thawed Across bottom of lightly greased 9 x 9 x 2−inch baking dish. Bake. if desired. arrange bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Pour mixture over bread slices. about 40 to 45 minutes. optional • 1/2 cup frozen hash brown potatoes. slightly overlapping. HOMESTYLE GOOD MORNING CASSEROLE 51 . divided • 1/3 cup sliced mushrooms • 1/4 teaspoon seasoned salt. Cover and refrigerate overnight. crust trimmed • 6 eggs • 1 1/2 cups skim or low−fat milk • 4 slices cooked turkey bacon. beat together eggs. in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean.

Cook over medium heat. line with lettuce leaves. forming large soft curds. As mixture begins to set. Continue cooking over medium heat. spread each pita half with mustard. stirring occasionally. optional • 1/8 teaspoon pepper • 2 whole wheat pita breads. gently draw an inverted pancake turner completely across bottom and sides of pan. Pour over vegetables. and spoon in about 1/2 cup of egg mixture. Continue until eggs are thickened and no visible liquid egg remains. HONEY MUSTARD VEGETABLE SCRAMBLE 52 . In medium bowl. halved • Additional honey mustard Lettuce leaves In 10−inch omelet pan or skillet. and peppers. To serve. heat butter until just hot enough to sizzle a drop of water. milk. salt. Add carrots. if desired. onions. and pepper until blended. beat together eggs. until vegetables are tender but not brown. mustard.HONEY MUSTARD VEGETABLE SCRAMBLE • 1 teaspoon butter or cooking oil OR cooking spray • 1/2 cup shredded carrots • 1/3 cup chopped onions • 1/3 cup chopped sweet red pepper • 1/4 cup chopped green pepper • 4 eggs • 1 Tablespoon skim milk • 1 tablespoon honey mustard • 1/4 teaspoon salt.

Pour in egg mixture. warmed (optional) according to package directions In small bowl. Mixture should set immediately at edges. When top is thickened and no visible liquid egg remains. seasoned Oriental vegetables.HOT AND SOUR OMELET • 2 eggs • 2 tablespoons water • 1/4 teaspoon prepared hot mustard • 1 tablespoon margarine • 3/4 cup frozen. fill one−half of the omelet with vegetables. cooked • Sweet and Sour sauce. keeping the bottom covered with egg. With an inverted pancake turner. Tilt the pan as necessary. Spoon sauce over omelet. beat together eggs. if desired. Invert to serve. push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. water. With pancake turner. HOT AND SOUR OMELET 53 . fold omelet in half. In 10−inch non−stick omelet pan over medium−high heat. and mustard until well blended. heat margarine until just hot enough to sizzle a drop of water.

Stir in asparagus.) Hollandaise sauce mix teaspoon cornstarch 1/4 cups water teaspoon lemon juice cups fresh asparagus pieces. Slowly stir in water and blend until smooth. cooked. From the bottom piece. HOT ASPARAGUS EGG SALAD 54 . Stir in cornstarch. sliced Cut 1/2 inch off tops of rolls. Gently fold in eggs. Cook over low heat just until heated through. about 2 or 3 Minutes. stirring constantly. Cook over medium heat. about 6 to 8 minutes.) frozen asparagus cuts. drained • 1/2 cup chopped lean cooked ham • 1 can (4 oz. Remove from heat and stir in lemon juice. remove inside crumb. drained OR 1 package (10 oz.HOT ASPARAGUS EGG SALAD •4 •1 •1 •1 •1 •2 Kaiser rolls package (0. ham and mushrooms.9 oz. Empty sauce mix into medium saucepan. until mixture boils. Place rolls and tops on baking sheet in preheated 400°F oven until crisp and lightly browned. cooked. leaving 1/2−inch border on bottom and sides. Place rolls on serving plates and fill each with about 1 cup of mixture. drained • 4 hard−cooked eggs.) sliced mushrooms.

Set aside. about 30 to 40 minutes. Carefully pour into 1 1/2− to 2−quart souffle dish or staight−sided casserole. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved. optional • 1/2 teaspoon vanilla • 4 eggs. flour and salt. cook.) Stir egg yolks into reserved sauce until well blended. 1/4 cup of the sugar. HOT CHOCOLATE SOUFFLE 55 . Gently. Add remaining sugar. In large mixing bowl at high speed. Stir in vanilla. beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Bake in preheated 350°F oven until puffy. but thoroughly. In medium saucepan over medium heat. if desired. until mixture boils and is smooth and thickened. 2 tablespoons at a time. separated • 1/2 teaspoon cream of tartar In covered jar or blender container. Serve immediately. delicately browned and souffle shakes slightly when oven rack is gently moved back and forth. beat egg whites with cream of tartar until foamy. shake or blend together milk. divided • 1/3 cup unsweetened cocoa • 1/4 cup all−purpose flour • 1/8 teaspoon salt. stirring constantly. cocoa.HOT CHOCOLATE SOUFFLE • 1 cup skim milk • 1/2 cup sugar. fold yolk mixture into whites.

seeded and chopped • 1 to 2 tsp. as needed • 6 fried eggs.HUEVOS RANCHEROS • 2 medium onions. green chile sauce • 1 (8 oz. Add chopped tomatoes and cilantro. stirring occasionally. bring to a boil. peeled. dried oregano. red chile sauce • 1 T. HUEVOS RANCHEROS 56 . oil • 1/4 C. Fry tortillas on both sides in hot oil and dip in sauce. sunny side up • 12 slices avocado Sauté onions in 1 tablespoon oil until transparent. Spoon remaining sauce evenly over eggs and top with avocado slices. Add red and green chile sauces.) can tomato sauce • 1/2 tsp. Pass extra green chile sauce. Heat thoroughly and keep warm. tomato sauce and oregano. Place on individual serving dishes and top with a fried egg. coating both sides. Lower heat and simmer. chopped fresh cilantro • 6 corn tortillas • Oil. finely chopped • 1 T. uncovered. crumbled • 3 large tomatoes. for 15 minutes.

or until done. Bisquick® Sprinkle chiles and cheese in a 10−inch pie plate.IMPOSSIBLE QUESADILLA PIE •2 •2 •4 •4 •1 (4 oz. IMPOSSIBLE QUESADILLA PIE 57 .) cans diced green chiles C. Bake at 425ºF for 25 to 30 minutes. Blend milk. milk C. Pour over cheese and chiles. grated cheese eggs C. Bisquick® and eggs in a blender until smooth.

Starting at short end. Spoon remaining sauce over rolls. Spread half of the spaghetti sauce over bottom of greased 11 x 7 x 1 1/2−inch baking dish.) part−skim ricotta cheese • 1/2 cup (2 oz. chopped • 3 eggs. beaten • 1/2 cup chopped green onions with tops • 1 1/2 teaspoons Italian seasoning. Set aside. Place roll. Bake in preheated 350°F oven 20 minutes. Repeat with remaining noodles and spinach mixture. Cover tightly with aluminum foil. seam−side down. roll up strip.) frozen chopped spinach. stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.) spaghetti sauce • Grated Parmesan cheese. in baking dish. if desired. Drain well.) low−moisture part−skim shredded mozzarella cheese • 4 hard−cooked eggs. Continue baking until heated throughout. thawed. crushed • 1 jar (14 oz. ITALIAN SPINACH AND EGG ROLLS 58 . Sprinkle with Parmesan cheese. optional Cook noodles according to package directions. about 15 to 20 minutes. drained and pressed • 1/2 cup (4 oz.ITALIAN SPINACH AND EGG ROLLS • 6 lasagne noodles • 1 package (10 oz. Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Remove foil. In medium bowl.

Place pan on rack in preheated 350°F oven. optional • 3 cups skim or low−fat milk. optional In medium bowl. Arrange sliced strawberries around each custard. Spoon jam on top of each custard. Pour egg mixture into custard cups. beat together eggs. until well blended. Serve warm or chilled. Garnish with lemon peel strips and mint leaves. LEMON CUSTARD WITH FRUIT TOPPING 59 . if desired. Pour very hot water into pan to within 1/2 inch of top of custards. heated until very hot • Cooking spray • Sliced fresh strawberries • Jam. jelly or fruit preserves • Lemon peel strips. vanilla and salt. Invert onto individual plates.LEMON CUSTARD WITH FRUIT TOPPING • 4 eggs • 1/2 cup sugar • 3 tablespoons lemon juice • 2 teaspoons grated lemon peel • 1 1/2 teaspoons vanilla • 1/4 teaspoon salt. about 25 to 30 minutes. Remove promptly from hot water. Bake until knife inserted near center comes out clean. sugar. grated peel. Stir in milk. if desired. optional • Fresh mint leaves. juice. Cool on wire rack about 5 to 10 minutes. Place 6 (6−ounce) spray−coated custard cups in large baking pan.

Stir a little of the hot mixture into eggs. until mixture boils. To serve. stir together sugar and cornstarch. Reduce heat to low and stir until mixture bubbles. Cook over medium heat. spoon about 2 1/2 tablespoons puree onto each plate and gently place unmolded frosties in center. Spoon into 6 (6 oz. stirring constantly. pureed In small saucepan. about 2 minutes. Stir in pineapple juice until throughly blended. Freeze several hours or overnight. Stir in lemon juice. LEMON PINEAPPLE FROSTIES 60 .) custard cups or gelatin molds.LEMON PINEAPPLE FROSTIES • 1/2 cup sugar • 2 tablespoons cornstarch • 2 cups unsweetened pineapple juice • 3 eggs • 1/3 cup lemon juice • 1 cup fresh or frozen blueberries. then stir back into hot mixture.

Roll eggs in beaten egg and dredge in bread crumbs. MARDI GRAS EGGS 61 . Fry in deep fat heated 350ºF to 375ºF until golden brown.MARDI GRAS EGGS These are great for football games or picnics. beaten • 1 C. bulk sausage • 1 egg. • 4 large hardboiled eggs • 1/4 C. seasoned bread crumbs • Vegetable oil for frying Roll hardboiled eggs in flour. Mold sausage around eggs. flour • 1 lb.

COOKED MAYONNAISE • 2 egg yolks • 2 tablespoons vinegar or lemon juice • 2 tablespoons water • 1 teaspoon sugar • 1 teaspoon dry mustard • 1/2 teaspoon salt • Dash pepper • 1 cup cooking oil In small saucepan. COOKED MAYONNAISE 62 . Occasionally. if necessary. mustard. turn off blender and scrape down sides of container with rubber spatula. Blend until thick and smooth. While blending. Cover and blend at high speed. vinegar. Let stand 4 minutes. Cook over very low heat. sugar. water. until mixture bubbles in 1 or 2 places. Cover and chill if not using immediately. salt and pepper until thoroughly blended. very slowly add oil. Pour into blender container. Remove from heat. stir together egg yolks. stirring constantly.

Beat in lemon peel and juice. softened • 1 cup all−purpose flour • 1 teaspoon baking powder • 1/4 teaspoon salt • 1/4 cup milk • 2 teaspoons grated lemon peel • 1 tablespoon lemon juice Preheat oven to 350ºF. Turn off oven. baking powder. stir together flour. gently smoothing tops. Pour into 2 (8 x 1 1/2−inch round) cake pans lined on bottom with waxed paper. MERRY MERINGUE CAKE 63 . and salt. Set aside. In medium mixing bowl.MERRY MERINGUE CAKE • 4 eggs. In small bowl. Add 3/4 cup of the sugar. To serve. beat egg whites with cream of tartar at high speed until foamy. 2 tablespoons at a time. beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Cool on wire racks. Spread reserved meringue over batter in each pan. Add to batter alternately with milk. Bake for 25 minutes. divided • 1/2 cup butter. stack layers on serving plate or platter. Add egg yolks and beat until thoroughly blended. blending well after each addition. separated • 1/2 teaspoon cream of tartar • 1 1/4 cups sugar. In large mixing bowl. Let stand in oven 5 minutes. beat together butter and remaining sugar at medium speed until light and fluffy.

and 1/2 cup of the salsa. divided • 2 cups (8 oz. Remove rim of pan and cut into wedges to serve.) shredded reduced−fat Cheddar cheese. Let stand 5 to 10 minutes. divided • 1/2 cup part−skim ricotta cheese • 1 jar (12 oz. Place a tortilla in bottom of lightly greased 9 or 10−inch springform pan. water. beat together eggs. and 1/2 cup of the Cheddar cheese. Pour in egg mixture. chili powder and curnin until well blended. Remove from oven and top with remaining salsa and Cheddar cheese. Top with the remaining tortilla. Top with another tortilla.) salsa. ricotta cheese.MEXICAN LASAGNA • 6 eggs • 2 tablespoons water • 1/2 teaspoon chili powder • 1/4 teaspoon ground cumin • 5 large (10−inch) flour tortillas • 1 can (15 oz. In 10−inch skillet over medium heat. if desired. the zucchini. Top with another tortilla. about 7 to 9 minutes. Spread with 1/2 of the beans and 1 cup of the Cheddar cheese. Bake 10 minutes more. Set aside. Cover and cook over low heat until eggs are almost set. divided • 1 cup shredded zucchini • Cilantro sprigs.) refried beans with green chilies. melt butter. the remaining beans. Garnish with cilantro sprigs. Bake in preheated 350°F oven 20 minutes. MEXICAN LASAGNA 64 . the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla. optional In medium bowl.

torn into pieces • 6 beaten eggs • 1 C. melt the butter over medium heat and add the tortilla pieces. sour cream • 2 T. Remove from heat. Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes. MEXICAN OMELET 65 . pour eggs into the skillet and cook 3 to 5 minutes. salt • Dash of Tabasco sauce • 2 T. butter or margarine • 1 corn tortilla. chopped scallion • 1 tsp. lemon juice • 1/4 tsp. shredded Monterey Jack cheese In a small bowl. sprinkle egg evenly with cheese and place skillet in a 325ºF oven for 3 to 4 minutes or until the cheese melts. lifting eggs to allow the uncooked portion to flow underneath. When tortilla is soft.MEXICAN OMELET • 3/4 C. combine the first 7 ingredients. chopped avocado • 1/3 C. chopped green chile • 1 T. In a 10−inch ovenproof skillet. Fold the omelet in half to serve.

sliced • 1/2 tsp. salt • 1 (3 oz. milk • 4 eggs. stir in salt. Makes 4 individual casseroles. Let stand at room temperature for 5 minutes before serving. beaten • 1/2 tsp. chili powder • 2 C. dry mustard Press one flour tortilla in each of four casseroles. In saucepan. chili powder and mustard. Top with remaining onions and bake 5 minutes more. top with cheese slices and about 3/4 of the onion rings. Divide egg mixture between casseroles. heat milk to almost boiling. blending well. MEXICAN QUICHE 66 . jack cheese with peppers. Gradually add hot milk to eggs.MEXICAN QUICHE • 4 (6−inch) flour tortillas • 4 oz. Bake at 350ºF for 23 minutes.) can French fried onions • 1/4 tsp.

Bake in a preheated moderate oven (350ºF) 15 to 20 minutes. Sprinkle with paprika. pasteurized process American cheese. Top with 1 egg and 1 tablespoon milk per cup.finely rolled (about 1 3/4 cups crumbs) • 3 T.NEST EGGS • 6 Nabisco® Shredded Wheat Biscuits. Place on cookie sheet. melted • 3 oz. sprinkle with salt and pepper. Cover with remaining cheese and spoon remaining shredded wheat mixture around edges. or until eggs are baked to desired firmness. NEST EGGS 67 . Spoon half of cheese into cups. milk • Salt • Ground black pepper • Paprika Toss shredded wheat crumbs and butter or margarine until well blended. butter or margarine. pressing mixture against bottom and sides with the back of a spoon to within 1/2 inch of top. Place 1/4 cup of mixture in each of 6 (6 ounce) greased custard cups. grated (about 3/4 cup) • 6 eggs • 6 T.

OASIS EGGS 68 . Garnish with additional green onion and tomato wedges. Add cabbage and onions. if desired. stirring frequently. heat butter until just hot enough to sizzle a drop of water. Continue until eggs are thickened and no visible liquid egg remains.OASIS EGGS • 1 tablespoon butter or cooking oil OR cooking spray • 3 cups thinly sliced Chinese cabbage • 1/2 cup sliced green onions with tops • 1 package (8 oz.) refrigerated flake−style imitation crabmeat • 6 eggs • 1 tablespoon reduced−sodium soy sauce • 1/4 teaspoon ground ginger • Additional green onions. Cook. Pour over cabbage mixture. forming large soft curds. As mixture begins to set. Do not stir constantly. beat together eggs. (optional) • Tomato wedges (optional) In 10− to 12−inch skillet over medium−high heat. In medium bowl. soy sauce and ginger until blended. about 2 to 3 minutes. gently draw an inverted pancake turner completely across bottom and sides of pan. Add crabmeat and continue cooking until heated throughout. until cabbage is crisp−tender.

beat together eggs and remaining water until blended. Keep warm. Pour in 1/2 cup of the egg mixture. Add corn. heat 1 teaspoon of the butter in 7− to 10−inch omelet pan over medium−high heat until just hot enough to sizzle a drop of water. For each omelet. if desired. carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. until heated through. divided • 1 can (8.) chopped green chilies • 2 tablespoons finely chopped green onion with tops • 3/4 teaspoon garlic powder • 6 eggs • 1 tablespoon butter or cooking oil OR cooking spray • 3/4 cup prepared taco sauce • Fresh cilantro leaves. fold sides of omelet over corn mixture. Cover and cook over medium heat. stirring occasionally. Garnish with cilantro leaves.OMELET PIQUANT • 1/2 cup chopped sweet red and/or green pepper • 1/2 cup water. OMELET PIQUANT 69 . chilies. Slide from pan onto plate. Cook. combine pepper and 2 tablespoons of the water. In small bowl. When top is thickened and no visible liquid egg remains. onion and garlic powder. until pepper is tender. spoon 1/2 cup of the reserved corn mixture across center of omelet.) cream−style corn • 1 can (4 oz. Repeat for remaining omelets.5 oz. tilting pan and moving cooked portions as necessary. With an inverted pancake turner. optional In small saucepan. Spoon on 1/4 cup of the taco sauce. With pancake turner. about 4 to 5 minutes. stirring occasionally.

beating at low speed until blended.ORANGE RUM SAVARIN • 2 cups all−purpose flour • 1 1/4 cups sugar. stir together remaining 1 cup sugar and orange juice. and cake tester inserted near center comes out clean. Set aside. Spoon into greased 9−cup fluted tube pan. In small saucepan over medium heat. yeast and salt. Stir down. In small saucepan. stirring constantly. Add eggs. Cover and let rise in warm place until doubled. Slowly spoon orange syrup over bread until absorbed. Invert onto serving platter. Bake in preheated 350ºF oven until lightly browned. about 1 to 1 1/2 hours. stir together flour. Cool in pan 10 minutes. Stir in raisins and nuts. about 45 minutes. Cover and let rise in warm place until doubled in size. one at a time. Cook over medium−high heat. 1/4 cup of the sugar. With fork. Add to dry ingredients. until mixture boils. beat 3 minutes more. heat butter and milk until warm (120º to 130ºF). Remove from heat. divided • 1 package active dry yeast • 1/2 teaspoon salt • 1/2 cup (1 stick) butter • 1/3 cup skim or low−fat milk • 6 eggs • 3/4 cup raisins or currants • 1/2 cup chopped nuts • 1/2 cup orange juice • 1/2 teaspoon rum flavoring In large mixing bowl. Stir in flavoring. At high speed. pierce bread at 1−inch intervals. about 20 to 25 minutes. ORANGE RUM SAVARIN 70 .

Pour hot mixture over eggs. at least several days or up to several weeks. stir together all remaining ingredients. Cover tightly. After opening. ORANGE SPICE PICKLED EGGS 71 .) frozen orange juice concentrate • 1 cinnamon stick. Refrigerate to blend flavors. broken • 8 whole cloves.ORANGE SPICE PICKLED EGGS • 8 hard−cooked eggs • 1 1/2 cups white vinegar • 1/4 cup water • 1 can (6 oz. Bring to boiling. Reduce heat and gently simmer 5 minutes. Store in cool place OR cool at room temperature 1 hour. crushed Arrange eggs in 1−quart jar with tight−fitting lid. In medium saucepan. refrigerate and use within 1 week.

wedged • 3 cups cooked brown rice In medium saucepan. Gently fold in eggs.) chunk chicken • 3 tablespoons teriyaki sauce • 1 1/2 teaspoons cornstarch • 3/4 teaspoon garlic powder • 4 hard−cooked eggs. and garlic powder. about 5 minutes. about 2 to 3 minutes. Pour over vegetables. Cook over medium heat until vegetables are tender. cornstarch. pepper. and water. stir together pea pods. Add sauce. Drain liquid from chestnuts and chicken into small bowl or cup. Cover. Cook until heated throughout. spoon over cooked rice.ORIENT EGGSPRESS • 1 package (6 oz. stirring constantly. Stir in chestnuts and chicken. Cook. Stir until smooth. Reduce heat to low. cut in julienne strips • 1/4 cup water • 1 can (8 oz.) frozen snow pea pods • 1 medium sweet red or green pepper. To serve. until mixture boils and thickens.) sliced water chestnuts • 1 can (5 oz. ORIENT EGGSPRESS 72 .

halved. pressing edges together to seal. OVEN−STYLE SCOTCH EGGS 73 . Bring to boiling. 1 cup sugar. stirring until sugar is dissolved. Roll sausage−coated eggs in crumbs and dip in beaten egg. about 20 minutes. reserving juice. at least several days or up to several weeks. Place on baking sheet and bake in preheated 375°F oven until lightly browned. 1 1/2 tablespoons whole allspice and 1 stick cinnamon. combine reserved beet juice. Pour hot mixture over eggs. Cover tightly. On lightly crumb−sprinkled surface. Set beets aside for another use. ** To pickle. drain 1 can (16 oz. pat out each portion to about 1/8−inch thickness. Store in cool place OR cool at room temperature 1 hour. Arrange 8 hard−cooked eggs in 1−quart jar with tight−fitting lid. Repeat with remaining sausage and hard−cooked eggs. Refrigerate to blend flavors. pork or Italian sausage • Fine dry bread crumbs or cornmeal • 8 plain or pickled hard−cooked eggs** • 1/3 cup fine dry bread crumbs or cornmeal • 1 egg.) sliced beets. refrigerate and use within 1 week.OVEN−STYLE SCOTCH EGGS • 1 pound bulk turkey. After opening. beaten Divide sausage into 8 (2−ounce) portions. 1 3/4 cups white vinegar. Reduce heat and simmer 5 minutes. Wrap completely around 1 of the hard−cooked eggs. In medium saucepan.

peppercorns. Cover and refrigerate at least 24 hours. pour over eggs. allspice. peeled Heat beet juice. cloves and bay leaf to boiling. beet juice or cooking water from fresh beets C. vinegar.PICKLED EGGS •3 •1 •8 •4 •4 •1 •6 C. PICKLED EGGS 74 . red wine vinegar whole black peppercorns whole allspice whole cloves bay leaf hard cooked eggs.

chilies and cumin until well blended. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs. To serve. Serve a portion of all layers.) shredded reduced−fat Monterey Jack cheese. stir together sour cream.) salsa. Repeat layers substituting sour cream mixture for salsa. Cover and chill to blend flavors. Dollop with 1/4 cup salsa. Dollop with 3/4 cup of the salsa. PORTABLE PASTA SALAD 75 . *Substitute 1 1/2 cups cooked and drained fresh corn kernels (about 3 medium ears) and 2 tablespoons each finely chopped sweet red and green pepper. divided • 12 hard−cooked eggs**. Place 3 of the noodles across bottom of 13 x 9 x 2−inch baking dish.PORTABLE PASTA SALAD • 1 cup (8 oz.) diced green chilies • 1 teaspoon ground cumin • 9 lasagna noodles.) Mexican−style whole kernel corn. sliced. cooked and drained • 1 can (12 oz. cut into squares. Over noodles. evenly layer 1/2 cup of the corn and 1 1/3 cups of the lettuce. divided In small bowl. divided • 1 cup (4 oz. drained* • 4 cups shredded lettuce • 1 jar (16 oz. if desired.) reduced−fat sour cream • 1 can (4 oz.

In saucepan warm half−and−half and cream. Stir in remaining ingredients. Makes 6 servings. Bake in 375ºF oven 30 to 35 minutes. POTATO CHIP QUICHE LORRAINE 76 . paprika • 1 C. sliced scallions • 1/4 tsp. half−and−half • 1 C. until custard is set and golden. bacon. finely crushed potato chips • 1 tsp. beat into eggs to blend.POTATO CHIP QUICHE LORRAINE • 1 1/2 C. grated Swiss cheese Combine chips and paprika. salt • Dash each pepper and nutmeg • 2 C. Pour into crust. gently press into bottom and 1 1/2 inches up sides of 8−inch springform pan. beaten • 1/4 lb. whipping cream • 3 eggs. cooked crisp and crumbled • 2 T.

Bake in preheated 350° F oven until knife inserted near center comes out clean. Stir in remaining ingredients. milk. POT OF GOLD 77 .) shredded Cheddar cheese In large bowl. Cover. onion and salt. Refrigerate several hours or overnight. until blended.POT OF GOLD • 8 eggs • 1 cup milk • 1 tablespoon instant minced onion • 1/2 teaspoon salt (optional) • 1 quart cubed day−old or older bread (about 6 slices) • 1 cup shredded carrots • 1 cup (4 oz. beat together eggs. about 55 to 60 minutes. if desired. Pour into greased 1 1/2−quart casserole. Uncover.

beat together eggs. if desired.PUMPKIN RAISIN CUSTARDS • 3 eggs. optional • 1/2 cup raisins In large bowl. Sprinkle each with about 1 tablespoon raisins. PUMPKIN RAISIN CUSTARDS 78 .) solid pack pumpkin • 1 can (13 oz. Pour very hot water into pan to within 1/2 inch of top of custards. Place pan on rack in preheated 350° F oven. slightly beaten • 1 can (16 oz. Bake until knife inserted near center comes out clean. Pour about 2/3 cup egg mixture into each custard cup. about 50 to 60 minutes.) evaporated milk • 1/2 cup firmly packed brown sugar • 2 teaspoons pumpkin pie spice • 1/2 teaspoon salt. Place 6 (6− to 10−ounce) custard cups in large baking pan. Remove promptly from hot water. sugar. Cool on wire rack about 5 to 10 minutes. until well blended. pumpkin. milk. Serve warm or refrigerate to serve chilled. spice and salt.

eggs. Place the bacon in the bottom of the pie shell. sliced bacon. and nutmeg in a bowl and mix well. but do not fry it until it is crisp. until the top is golden brown and a wooden pick inserted in the center comes out clean. Drain the bacon on paper towels.QUICHE LORRAINE • 1 (9−inch) pastry shell • 1/4 lb. QUICHE LORRAINE 79 . Pour the egg mixture into the shell and bake in a preheated 375°F oven for 30 to 40 minutes. followed by the cheese. Serves 6 to 8. Combine the cream. diced or shredded Gruyere or Swiss cheese Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking. pepper. well beaten • Salt and freshly−ground pepper. salt. Allow to cool and serve lukewarm. cut into 1−inch pieces • 2 C. Fry the bacon in a large skillet over high heat until much of the fat is rendered out. cream or milk • 3 eggs. to taste • A grating of fresh nutmeg • 1/2 C.

if desired. softened • 1/2 tsp. thyme.) pkg. frozen chopped spinach • 1 1/2 C. Mash bones. SALMON QUICHE 80 . milk Preheat oven to 375ºF.) can Bumble Bee® Pink Salmon • 1 (9 oz. crumbled • 4 eggs. cream cheese. Drain salmon.SALMON QUICHE • 1 (10−inch) unbaked pie shell • 1 (15 1/2 oz. Let stand 10 minutes before serving. salt • 1/2 tsp. salt and thyme. Monterey Jack cheese. Bake in preheated oven 40 to 45 minutes. Combine spinach. Makes 6 to 8 servings. Arrange salmon and mashed bones in pie shell. Combine eggs and milk. cream cheese. Cook spinach according to package directions. shredded Monterey Jack cheese • 3 oz. Drain well. Bake pie shell 10 minutes until partially set. Remove skin. lightly beaten • 1 C. Spoon spinach mixture on top. Pour over salmon and spinach.

Bob Evans Farms® Roll Sausage • 1 unbaked 9−inch pie crust • 1 tsp. cream. Bake at 425ºF for 15 minutes. onions and 1/4 cup cheese. Cook for 5 minutes. milk. salt • 1/4 tsp. chopped • 1/2 C. Cover bottom of pie crust with sausage. Remove sausage and add butter and onions to drippings. In mixing bowl combine remaining cheese. pepper Crumble sausage and cook until brown. butter • 1 medium onion. eggs.SAUSAGE QUICHE • 1/2 lb. SAUSAGE QUICHE 81 . Serves 6. Reduce heat to 350ºF and continue baking until brown and well set (approximately 20 minutes longer). milk • 1 C. salt and pepper. heavy cream • 1/2 tsp. grated Swiss cheese • 4 eggs • 1 C. Mix well and pour over sausage mixture.

For each serving. optional • Thinly sliced sweet red pepper rings. top one warmed tortilla with 1/4 of the cooked eggs. optional • Additional grated Parmesan cheese. Top with salsa. if desired. forming large soft curds. In medium bowl. Do not stir constantly. optional • Thinly sliced orange. then half again.SAVORY EGGS ON TORTILLAS • Cooking Spray • 1 cup sliced leek or sliced green onions with tops • 1/2 cup (2oz. optional • Thinly sliced avocado.) chopped reduced−fat pepperoni • 2 tablespoons water • 6 eggs • 1/3 cup non−fat or low−fat (1%) milk • 2 tablespoons grated Parmesan cheese • 4 (7−inch) flour tortillas. Continue until eggs are thickened and no visible liquid egg remains. avocado and pepper. Pour into skillet over leek. Fold tortilla in half. cook leek. if desired. milk and 2 tablespoons cheese until well blended. As mixture begins to set. SAVORY EGGS ON TORTILLAS 82 . beat together eggs. gently draw an inverted pancake turner completely across bottom and sides of pan. pepperoni and water until leek is tender but not browned. if desired. warmed • Salsa. Sprinkle with additional Parmesan cheese. optional In spray coated 10−inch nonstick omelet pan or skillet over medium heat. Garnish with orange.

milk. salt • 1/8 tsp. milk • 1/4 tsp. salt and pepper to blend. Put butter in a 9−inch round metal cake pan in the oven just long enough to melt but not brown. Serve at once! SCRAMBLED MOZZARELLA EGGS 83 . pepper • 1/4 lb. When mixture begins to set.SCRAMBLED MOZZARELLA EGGS • 6 extra large eggs • 1/3 C. draw a large spoon or spatula around sides and bottom of the pan to form large curds. depending on how set you want eggs. remove and swirl butter to coat bottom and sides of pan. Remove from pan with sweeping motions of the spoon or spatula. coarsely shredded Preheat oven to 350ºF. and fold in mozzarella. Repeat process at 1 minute intervals for 2 or 3 times. in about 5 minutes. Pour into prepared pan and place in oven. Beat eggs. mozzarella cheese.

hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep. Cook. • 1/2 cup chopped green onions with tops • 2 tablespoons lemon juice frozen cooked shrimp. Make 4−inch wide band of triple−thickness aluminum foil long enough to go around dish and overlap 2 inches.) tiny • 1 can (6. SEAFOOD SOUFFLE 84 . Set aside. Quickly. Wrap around outside of dish. about 50 to 60 minutes. but thoroughly. well drained or 1 package (4 oz. cornmeal or grated Parmesan cheese • 1/3 cup butter • 1/3 cup all−purpose flour • 1 teaspoon dry mustard • 3/4 teaspoon salt. Cook and stir until mixture boils and is smooth and thickened. well drained or 6 to 7 oz. optional • 1 1/2 cups non−fat or low−fat (1%) milk • 6 eggs. remove collar. Set aside. if desired. Serve immediately. Collar should stand at least 2 inches above rim of dish. beat egg whites with cream of tartar at high speed until stiff but not dry.) chopped or minced clams. Dust with crumbs. thawed and well drained chopped cooked and well drained fresh clams Butter bottom and sides of 2− to 2 1/2−quart souffle dish or straight−sided casserole. Gently. and fasten with tape. Stir egg yolks into reserved sauce until thoroughly blended. just until whites no longer slip when bowl is tilted. stirring constantly. In medium saucepan over medium−high heat. Bake in preheated 350° F oven until puffy. For a “top hat”. In large mixing bowl. fold yolk mixture into whites. Stir in milk all at once. melt butter. onions and juice. Stir in flour.) tiny shrimp. paper clips or string. dusted side in. but gently. clams.25 oz. Lightly butter 1 side of band and dust with crumbs. until smooth and bubbly.5 oz. delicately browned and souffle shakes slightly when oven rack is moved gently back and forth. mustard and salt.SEAFOOD SOUFFLE • Butter or cooking spray • Fine dry bread crumbs. Stir in shrimp. separated • 3/4 teaspoon cream of tartar • 1 can (4. Carefully pour into prepared dish.

Spread shrimp on top of custard mixture.SHRIMP CHILE QUICHE • 1 Pet−Ritz® Regular Pie Crust Shell.) can Orleans® De−veined Medium Shrimp. (Mixture need not be smooth). thawed • 2 eggs • 1 small can Pet® evaporated Milk • 2 T. Beat together eggs. flour • 3/4 tsp. onion and chiles. evaporated milk. Pour into pie shell. flour and garlic salt.) shredded Monterey Jack cheese • 1/2 C. Remove from oven. Reduce oven temperature to 350ºF.) shredded Cheddar cheese • 1/2 C. Cool 15 minutes before serving. garlic salt • 1/2 C. about 35 to 40 minutes. Bake on preheated cookie sheet until knife inserted in center comes out clean. SHRIMP CHILE QUICHE 85 . (2 oz. Stir in cheese. drained Preheat oven and cookie sheet to 450ºF.) can Old El Paso® Green Chiles • 1 (4 1/2 oz. chopped onion • 1 (4 oz. (2 oz. Partially bake pie shell about 6 minutes.

mustard. Mix in salt. salt • 1 tsp. Fill egg whites with yolk mixture. 1/4 cup finely chopped sweet pickles may be substituted for bacon for a different flavor. SOUTHERN STUFFED EGGS 86 . mayonnaise or salad dressing • 1/2 to 1 tsp.SOUTHERN STUFFED EGGS • 12 hardboiled eggs • 1/2 tsp. mayonnaise and vinegar. crisply fried and finely crumbled • 1/2 C. pepper. white vinegar • Paprika Cut peeled eggs in half lengthwise. dry mustard • 1/5 tsp. Keep covered in refrigerator. bacon. Take out yolks and mash with fork. pepper • 5 slices bacon. Sprinkle with paprika.

half and half • Pinch of nutmeg Preheat oven to 375ºF. grated • 4 eggs • 1 T. Makes 6 to 8 servings. sprinkle olives. Drain olives. Bake 50 minutes or until lightly brown on top. can sliced black olives • 6 scallions. Monterey Jack with jalapeños. Place pie crust in an 8− or 9−inch pie pan.SOUTHWESTERN QUICHE • Prepared pie crust dough • 1 large tomato. Beat eggs with flour. sliced • 2 1/4 oz. Arrange tomato slices on bottom. chopped • 8 oz. half and half and nutmeg. flour • 1/2 C. onions and cheese. SOUTHWESTERN QUICHE 87 . Over tomatoes.

until mixture boils. Place pan on rack in preheated 350°F oven. Cool slightly on wire rack. Thoroughly blend eggs. Remove promptly from hot water. Unmold custards onto serving dishes. Chop 3 of the slices into a small bowl. sugar and vanilla. Spoon about 1/3 cup of the mixture into each of 4 greased 6−ounce custard cups.SPICEY RICEY VALENTINE PUDDING • 1 jar (14 oz. Cook over medium heat. Slowly blend 1 1/2 cups reserved apple juice into cornstarch.) spiced apple rings • 1 cup cooked rice • 4 eggs • 1/2 cup milk • 2 teaspoons sugar • 1 teaspoon vanilla • 1 1/2 teaspoons cornstarch Drain apple juice into a liquid measure and set aside. Pour very hot water into pan to within 1/2 inch of top of custard. Stir in rice. Place cups in large baking pan. Top with apple syrup. Bake until knife inserted near center comes out clean. stirring constantly. Pour over rice in each cup. SPICEY RICEY VALENTINE PUDDING 88 . milk. 25 to 30 minutes.

Bake in preheated 375ºF oven until lightly toasted.5 oz. leaving about 1/2−inch wall all around.) low−fat (1%) cottage cheese • 2 tablespoons reduced−fat mayonnaise • 1/4 teaspoon salt. With fork. Stir into vegetables. Spoon into toasted rolls. drained • 1 jar (2. Drain and return to saucepan. drained • 1 cup (8 oz. Gently stir in eggs.) sliced pimientos. about 6 x 3 inches • 1 package (10 oz. Cover and blend at medium speed until smooth. if desired. stirring occasionally. Place cottage cheese. in blender container. and salt.SPRING DELIGHT SANDWICHES • 4 uncut French rolls or baguettes. drained • 1 jar (2. In medium saucepan. SPRING DELIGHT SANDWICHES 89 . sliced Slice off tops of rolls at about 1 1/2 inches from bottom crust. Cover and cook over low heat. until heated through. Serve filled rolls with toasted tops alongside. cooked. Place rolls and tops cut−side up on baking sheet or in baking pan. about 10 minutes.) frozen asparagus tips. optional • 4 hard−cooked eggs. mayonnaise.) sliced mushrooms. Reserve crumbs for another use.5 oz. pull or scrape out insides of bottom pieces. cook asparagus according to package directions.

Place eggs in rows between the stars. tarragon Combine all ingredients in blender and blend on high. Paris Honey Dressing: 3/4 cup white vinegar 2/3 cup honey 1 Scallion 2 teas. While blending. remove seeds. 13 x 9 inch glass dish or plastic container. poppy seeds STARS AND STRIPES FOREVER SALAD 90 . Place salad in a. cut 5 stars from each pepper. torn into bite sized pieces • 1 cup chopped onion • 3 large sweet red peppers • 6 hard cooked eggs. pulse in: 1 Tbls. Cut peppers in half with a horizontal cut. garlic powder 1 teas. salt 1 teas. parsley flakes 1 teas. chopped • Prepared poppyseed dressing In a large bowl. Cut off tops and bottoms of peppers. Using a 2 inch or smaller star shaped cookie cutter. black pepper 2 teas. add SLOWLY in the middle: 1 cup peanut oil When mixed. celery salt 1 teas.) fresh spinach. mix together spinach and onions. Serve with Paris Honey dressing.STARS AND STRIPES FOREVER SALAD • 1 bag ( 10 oz. Place pepper stars in rows of 3 down and 5 across. and remove membranes.

Uncover baking dish. Bake until golden brown and knife inserted near center comes out clean. and parsley. about 50 to 60 minutes. milk. In medium bowl.) plain stuffing cubes • 6 ounces tiny frozen cooked shrimp. stir together stuffing cubes. STRATA DEJONGHE 91 . Garnish with asparagus spears. Preheat oven to 350ºF. Refrigerate several hours or overnight. thawed and drained • 1/4 cup snipped fresh parsley • 6 eggs • 1 1/2 cups non−fat milk • 1 1/2 to 2 teaspoons garlic powder • 1/2 teaspoon salt (optional) • Cooked asparagus spears (optional) In 8x8x2−inch baking dish evenly coated with cooking spray. shrimp.STRATA DEJONGHE • Cooking spray • 4 cups (about 7 to 8 oz. beat together eggs. if desired. Cover. and seasonings until well blended. Pour evenly over stuffing mixture.

STRAWBERRY RHUBARB CUSTARD PIE 92 . stir together sugar and flour. Garnish with fresh strawberries. Spoon rhubarb mixture evenly into pie shell. beat together remaining ingredients until well blended. Pour over rhubarb mixture. In same bowl. Add rhubarb and strawberries. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake until knife inserted near center comes out clean. Cool on wire rack. Gently toss until evenly coated. if desired. In medium bowl.STRAWBERRY RHUBARB CUSTARD PIE • 1 1/4 cups sugar • 1/2 cup all−purpose four • 2 cups diced fresh rhubarb • 1 cup sliced fresh strawberries • 1 (9−inch) unbaked deep−dish pie shell • 4 eggs • 1/4 cup skim or low−fat milk • 1 teaspoon almond extract • Fresh strawberries. optional Preheat oven to 425°F. an additional 25 to 30 minutes.

Separate rolls into 4 rectangles and press into 2 well−greased and floured 8−inch square pans. Place 2 cheese slices over dough in each pan. diced parsley Cook. Bake at 425ºF for 15 to 18 minutes. SWISS BACON PLEASERS 93 . milk and onion.) pkg. Combine eggs.SWISS BACON PLEASERS • 6 slices bacon • 1 (8 oz. slightly beaten • 3/4 C. milk • 1 T. set aside. instant minced onion • 1 T. Sprinkle 1/2 bacon and parsley over each pan. crescent rolls • 4 slices Swiss cheese • 3 eggs. drain and crumble bacon. pour 1/2 milk mixture over cheese in each pan. Cut into 2−inch squares.

lifting with towel while rolling. Garnish with the greenery of your choice. Yields 6 to 8 servings. Place on serving dish seam down and top with the mustard sauce. flour • 1 C. Combine remaining mayonnaise and flour. chopped scallions.SWISS OMELET ROLL • 1 1/2 C. carefully remove the wax paper. Bake at 425ºF for 20 minutes. cheese and 1/4 cup scallions together and spread on the roll. separated • 1/2 tsp. Beat egg whites until stiff. until thickened. divided • 2 T. stirring constantly over low heat. SWISS OMELET ROLL 94 . divided • 2 T. Pour into a 15 x 10−inch jellyroll pan lined with wax paper coated with cooking spray. Remove from heat and cool 15 minutes. salt • 1/8 tsp. combining thoroughly. mayonnaise. Gradually add milk and beaten egg yolks. shredded Swiss cheese • Watercress to garnish (optional) Combine 1 cup mayonnaise. Roll from narrow end. mustard • 1/2 C. Fold mayonnaise mixture. finely chopped ham • 1 C. milk • 12 eggs. Invert on towel. Mix the ham. Cook. Mix well and set aside. salt and pepper into whites. pepper • Cooking spray • 1 1/2 C. Watercress is especially nice. mustard and 1/4 cup scallions.

Set aside.TAKE−A−BREAK BARS • 1/2 cup all−purpose flour • 1/2 teaspoon baking powder • 1/2 teaspoon ground cinnamon • 1/4 teaspoon salt. Remove from pan. sugar. baking powder. peanut butter and vanilla until smooth. beat together eggs. Cool on wire rack. if desired. Stir in fruit. Cut into 12 bars. TAKE−A−BREAK BARS 95 . cinnamon and salt. oatmeal and peanuts. about 20 to 25 minutes. optional • 1 1/2 cups chopped mixed dried fruit • 2/3 cup oatmeal • 1/3 cup chopped peanuts • 6 eggs • 2/3 cup firmly−packed brown sugar • 1/2 cup chunk−style peanut butter • 1 teaspoon vanilla In medium bowl. Bake in preheated 350°F oven until cake tester inserted in center comes out clean. Stir in reserved flour mixture. stir together flour. In large bowl. Pour into greased 11 x 7 x 1 1/2−inch baking pan.

orange juice. quartered In jar with tight−fitting lid.TANGY RASPBERRY SALAD • 2 tablespoons olive oil • 1/3 cup water • 3/4 cup raspberry vinegar • 1 tablespoon orange juice • 3/4 teaspoon finely minced garlic • Salt to taste • Pepper to taste • 8 cups loosely packed. garlic and seasonings. vinegar. Shake dressing again.) • 1 1/2 cups fresh or frozen (no sugar added) raspberries • 1 tablespoon chopped green onion with top • 6 hard−cooked eggs. Add raspberries. Gently toss until ingredients are evenly coated with dressing. onions. torn mixed salad greens (12 oz. water. and eggs. Set aside while preparing salad or refrigerate. pour over salad. shake together oil. TANGY RASPBERRY SALAD 96 . Place salad greens in large bowl.

Set both aside separately.TOMATO QUICHE • 2 medium tomatoes • Pastry for one crust 9−inch pie • 4 eggs • 1 1/2 C. Top with reserved sliced tomatoes. ground black pepper Hold tomatoes at room temperature until fully ripe. Bake until a knife inserted in center comes out clean. black pepper and reserved diced tomato. shredded Swiss cheese • 1/2 C. salt • 1/4 tsp. Bake in a preheated 450ºF oven until golden. about 25 minutes longer. cheese. Fit pastry into pan and flute edges. Cut one into small dice. Let pie stand at room temperature for 10 minutes before cutting. slice the second tomato. Bake for 30 minutes. about 8 minutes. Refrigerate for 10 minutes. In a medium bowl lightly beat eggs. Pour into baked pie shell. Stir in milk. Remove pie shell. onions. Roll pastry to fit a 9−inch pie pan. chopped onions • 1 1/4 tsp. TOMATO QUICHE 97 . salt. Prick bottom and sides of pastry. Reduce oven temperature to 325ºF. milk • 2 C.

TORTILLA QUICHE
• 1 (12−inch) flour tortilla • 1 1/2 C. grated Monterey Jack cheese • 1 C. grated sharp Cheddar cheese • 1 (4 oz.) can chopped green chiles • 3 eggs • 1 C. sour cream • 1/4 tsp. salt • 1/8 tsp. cumin

Preheat oven to 350ºF. Place tortilla in bottom of a lightly greased 10−inch pie plate. Sprinkle Jack cheese and half of Cheddar cheese over tortilla. Sprinkle chiles over cheese. Beat eggs, sour cream, salt and cumin. Pour over chiles and top with the remaining Cheddar cheese. Bake for 45 minutes. Let sit 10 minutes before cutting. Makes 6 servings.

TORTILLA QUICHE

98

TRATTORIA FRITTATA
• 8 ounces bulk Italian sausage • 1 cup chopped green pepper • 1 teaspoon fennel seed • 8 eggs • 1/2 cup (4 oz.) part−skim ricotta cheese • 1 teaspoon garlic powder • 1 small tomato, thinly sliced • 1/4 cup (1 oz.) shredded part−skim mozzarella cheese

In 10−inch omelet pan or skillet with ovenproof handle+ over medium heat, cook sausage, green pepper and fennel seed, stirring to break sausage apart, until sausage is browned, about 3 to 5 minutes. Drain well. Return to pan. In medium bowl, beat together eggs, ricotta cheese and garlic powder until blended. Pour into pan over sausage mixture. Cover. Cook over medium heat until eggs are almost set, about 8 to 10 minutes. Top with tomato slices. Sprinkle with mozzarella cheese. Broil about 6 inches from heat until cheese is melted, about 1 to 2 minutes. Cut into wedges and serve from pan or slide from pan onto serving platter. +To make handle ovenproof, wrap completely with aluminum foil.

TRATTORIA FRITTATA

99

TURKEY TARRAGON QUICHE
• 1 (9−inch) baked pie shell • 3/4 cup (3 oz.) shredded Swiss cheese • 1/2 cup chopped cooked turkey or chicken or 1 can (5 to 6 3/4 • 1 can (4 oz.) sliced mushrooms, drained • 1/4 cup chopped green onions with tops or I tablespoon

oz.) chunk turkey or chicken

instant minced onion
• 6 eggs 1 1/2 cups non−fat milk • 1 teaspoon instant chicken bouillon • 1/2 teaspoon tarragon leaves, crushed

Preheat oven to 375ºF. Sprinkle cheese, turkey, mushrooms, and onions into pie shell. In medium bowl beat together remaining ingredients until well blended. Pour into pie shell. Bake in oven until knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.

TURKEY TARRAGON QUICHE

100

Stir in egg yolks and yogurt until well blended. cherries. stir together 3 tablespoons of the sugar. spread chilled custard evenly over baked meringue shell. separated • 2 cups low−fat vanilla yogurt • 1/2 teaspoon cream of tartar • 4 cups assorted fresh fruit (whole blueberries. Turn off oven. until mixture boils and thickens. beat egg whites with cream of tartar until foamy. beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks. strawberries. brown or parchment paper) 12−inch pizza pan. spread mixture over bottom of lightly greased or lined (foil or waxed.) With spoon or pastry bag.TUTTI−FRUTTI MERINGUE ROUND • 1 cup plus 3 tablespoons sugar • 2 teaspoons cornstarch • 1 teaspoon grated orange peel • 4 eggs. Let stand in oven with door closed until cool. apples. about 1 to 1 1/2 hours. Cut into wedges and serve immediately. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. In large mixing bowl at high speed. Add remaining 1 cup sugar. Cook over medium heat. cornstarch and orange peel. Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean. TUTTI−FRUTTI MERINGUE ROUND 101 . stirring constantly. carambolas (star fruit) and/or peeled kiwi fruit. forming a rim around sides. 2 tablespoons at a time. at least 1 additional hour. dry and crisp. Arrange fruits in a decorative pattern over custard. raspberries and/or grapes: sliced peaches. Cover and chill thoroughly. and/or melon balls) In medium saucepan. To serve.

Add potatoes. In small saucepan over medium heat. VICHYSSOISE TART 102 . about 8 to 10 minutes. beat together 1 of the eggs and the onion salt. Add milk to make 1 cup. about 30 to 40 minutes. Stir until well blended. Drain chicken into liquid measure.) chunk chicken • Skim or low−fat milk • 1 tablespoon lemon juice • Dill sprigs. stirring occasionally. optional In medium bowl. until tender. cooled slightly • 1 cup thinly sliced leeks • 2 tablespoons water • 1 can (5 oz. Spoon into prepared crust. Beat together remaining eggs. cover and cook leeks and water. Set aside. Pour over leeks and chicken. if desired. lemon juice and reserved milk mixture until blended. Bake in preheated 375°F oven until puffed and knife inserted near center comes out clean. Stir together drained chicken and leeks. *Four servings. Set milk mixture aside. Garnish with dill sprigs.VICHYSSOISE TART • 6 eggs. Drain. Spread over bottom and up sides of lightly greased 9−inch pie plate or shallow baking dish. if using instant potatoes. divided • 1/2 teaspoon onion salt • 2 cups mashed potatoes*.

optional • 1/4 teaspoon Worcestershire sauce • 1/8 teaspoon pepper • Dash paprika Cut eggs in half lengthwise. Close bag. Remove yolks and set whites aside. Push the contents toward the corner. Snip about ½−inch off the corner of the bag. Stir in yogurt. Worcestershire. OR. except egg white halves. mash yolks with fork. if desired. refill whites using about 1 tablespoon yolk mixture for each egg half. parsley. Knead the bag until everything is well blended & smooth. YOGURT DEVILED EGGS 103 . Squeezing the bag gently. In small bowl. salt.YOGURT DEVILED EGGS • 6 hard−cooked eggs • 1/4 cup plain low−fat yogurt • 1 teaspoon instant minced onion • 1 teaspoon parsley flakes or freeze−dried chives • 1 teaspoon lemon juice or dry vermouth • 3/4 teaspoon prepared mustard • 1/4 teaspoon salt. mustard. to the bag. juice. pepper and paprika until well blended. Chill to blend flavors. fill the reserved whites with the yolk mixture. place yolks in food−storage bag. With spoon or pastry bag. onion. Add remaining ingredients.

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