C6—Lancaster Farming, Saturday, April 19,1980
4% Dome On The Range fl|
make friends with
While eggs are familiar to all of us as breakfast fare and
basic ingredients in almost all baked goods, today we’re
featuring eggs as the spotlight of luncheon or dinner
menus.
Since eggs are a high-protem, relatively bland food,
they add valuable nutrients to any dish and combine well
with fcods from any of the basic four food groups.
For instance, in the milk group, eggs are great with
cheese in quiches, omelets, souffles and casseroles. Eggs
make a great addition to snack dips, as well as holding up
their end m the dessert menu in custards and puddings.
In the fruit and vegetable category, hard-cooked eggs,
either mashed or sliced, make a great addition to any
leafy salad. And most any fruit makes a delicious omelet
filling
Meats and eggs are a natural combination in
casseroles; and m the cereal _ group, eggs combine
beautifully with either nee or noodles.
Once you get eggs out of the breakfast slot in your mind,
there are almost limitless* ways to use .them. And today
we’ve given you some recipes to almost guarantee that
you’ll never fall into the eggs-are-only-for-breakfast trap
again.
Scotch Eggs are an unusual use of hard-cooked eggs. In
this reape, hard-cooked eggs are wrapped with a filling of
sausage, breaded and deep-fat fried. Half-hour Dinner
will get you back on schedule with a quick dinner idea.
And Eggs Pizza will interest the under-twenties in your
clan. So try one or try them all and pick your favorites.
It’s no yolk, it really is the incredible edible egg.
% cup chopped lean ham
4 tablespoons chopped onion
1 tablespoon chopped cooked liver
2 tablespoons chopped mushrooms
2 tablespoons butter
dash of white wine or lemon juice
6 eggs
6 slices of toast
6 sbces of boiled ham
salt and pepper to taste
Make sauce (1% cups) by cooking chopped ham, onion,
liver and mushrooms together m butter. Add wine or
lemon juice. Break each egg into a saucer. Slide eggs into
deep fat (not too hot). Keep turning eggs over with per
forated turner to keep eggs round and to get whites to
cover the yolks. Place slices of buttered toast on plates.
Place a slice of ham and an egg on each slice of toast.
Pour sauce over. Serves 6.
WANTED:
RECIPES!
Home on the Range is your recipe column! We
need recipes for the following themes which will
be features in the coming weeks. Send your
recipe to Lancaster Farming, Home on the
Range, Box 366, Lititz, Pa 17543
APRIL
Bridal Shower Favors
- _ And Favorites
20 Deadline April 19
MAY
Diet Dishes
3 Deadline April 26
Mother's Day Off
- _ Make Ahead Dishes
J. U Deadline May 3
1 Whole Gram Baking
J. / Deadline May 10
EGGS ST. DENIS
B. Russell, Pine Bush, N.Y.
Morning,
When the family's appetites need perking up,
eggs can be the main dish or the piece de
resistance. Hardly a person breathes who would
POTS DE CREME
6 ounces of semi-sweet chocolate
% cup hot brewed coffee
4 eggs
3 tablespoons sugar
%-l teaspoon brandy or rum extract
whipped cream, optional
Place chocolate pieces in blender container. Blend at
medium speed 10 seconds. Scrape down sides of blender
container with a rubber spatula. Add coffee. Blend at
medium speed 5 seconds. Add eggs, sugar and extract.
Blend at medium speed until smooth, about 30-40 seconds.
Pour mto 6 pot de creme cups or small sherbet glasses.
Refrigerate overnight. Garnish with whipped cream if
desired.
STUFFED EGGS DELUXE
4 hard-cooked eggs
2 tablespoons of soft Danish Bleu-cheese
1 teaspoon prepared mustard
1 teaspoon diced chives
2 tablespoons mayonnaise or salad dressing
salt and pepper to taste
paprika
Split egg lengthwise and remove yolks. Mash the egg
yolks and combine with the remaining ingredients. Mix
together until fluffy. Fill the egg whites with the mixture
and sprinkle each with a little paprika.
Mrs. Charles Biehl, Mertztown
cup butter
3 tablespoons flour
1% teaspoons salt
Vi teaspoon pepper
2 cups milk
dash of Tabasco
2 cups cooked rice
*/2 cup shredded Cheddar cheese
6 hard-cooked eggs
1 tablespoon chopped chives
parsley, optional
Melt butter and blend in flour, salt and pepper Cook,
stirring until mixture is smooth and bubbly. Stir in milk
and Tabasco all at once; heat to boiling, stirring con
stantly Boil and stir until mixture is smooth and
thickened. Combine white sauce with cooked rice and V*
cup cheese Place half of mixture into a well-greased
oblong baking dish Cut eggs in half length-wise and press
into nee mixture, cut-side down. Sprinkle eggs with
chives. Cover with remaining sauce and cheese. Bake in
preheated 375° F oven 15 minutes or until cheese is
melted Garnish with parsley, if desired. Makes 4-€ ser-
noon or night,
incredible edible egg
the
BURIED TREASURES
not enjoy the lucious richness of Pots de Creme.
Why not try some soon.
TEXAS BAKED EGGS
115-ounce can chili >vith beans
1 cup shredded Cheddar cheese
V* cup chopped green pepper
4 eggs \
Combine chili and % cup of the cheese and green pepper
and press mto bottom and sides of two individual (1% cup)
baking dishes or large custard cups. Break two eggs mto
each chih-lmed dish. Sprinkle with remaining % cup
cheese. Bake m preheated 350° F. oven until eggs are set,
30-35 minutes.
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
OLD FASHIONED
SOFT MOLASSES COOKIES
4 cups sifted enriched % tsp. cloves .
flour 1 cup shortening
Wi tsp salt 1% cups Honey Brook
2 tsp. soda Baking Molasses
2 tsp. cinnamon % cup sugar
2 tsp. ginger legg
Heat oven to 350*F. (moderate.) Sift together first
six ingredients Melt shortening in saucepan large
enough for mixing cookies Stir m Honey Brook Baking
Molasses and sugar Cool. Beat in egg. Gradually add
flour mixture Beat about 20 strokes Shape mto balls
(golf-ball size). Place on greased cookie sheets. Bake
15 minutes or until cookies have lightly browned. Store
in covered stone jar. YIELD; 4 dozen cookies
WATCH FOR NEW RECIPES™^
fr/fcS'i [Y»|
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215) 273-3776
IgA ,
(Turn to Page C 7)
ZOOK MOUSSES
CO.
West Main St, Honey Brook, PA