Dome On The Range
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(Continued from Page C 6)
WORLD’S EASIEST SOUFFLE
butter
grated Parmesan cheese
4 eggs
4 ounces sharp Cheddar cheese, cubed
3 ounces of cream cheese, cubed
% cup milk, or light cream
V* cup grated Parmesan cheese
% teaspoon onion salt
Vi teaspoon dry mustard
Butter bottom and sides of 1-quart souffle dish or
casserole. Dust with Parmesan cheese. Set aside. Com
bine remaining ingredients in blender container. Cover
and blend at medium speed until smooth, about 30
seconds. Blend at high speed another 10-15 seconds.
Carefully pour mto the prepared dish. Bake m preheated
350° F. oven 25-30 minutes or until puffy and delicately
browned. Serve immediately.
SCOTCH EGGS
3 A pound bulk pork sausage
12 hard-cooked eggs
1 egg, beaten
% cup fine dry bread crumbs
Divide sausage into 12 equal portions. Shape each
portion into patty and wrap completely around a hard
cooked egg, pressing edges together to seal. Dip sausage
wrapped eggs m beaten egg; then roll m bread crumbs
until completely coated.
Cook eggs m preheated 375° F. deep fat until golden
brown and heated through, 7 to 9 minutes. Dram on ab
sorbent paper. Serve hot or cold.
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HEAT PADS
Stanfield creep feeders
WATERERS
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NOLAND FREEZE GUARD™
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SERVICE &
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We Specailize in Complete Swine Systems, Buildings, Farrowing,
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6 eggs
Vs cup water
% teaspoon salt
V* teaspoon oregano
dash of pepper
2 tablespoons butter
V* cup pizza sauce
% cup shredded Mozzarella cheese
Mu eggs, water, salt, oregano and pepper with fork.
Heat butter in a 10-mch omelet pan or skillet with oven
proof handle until just hot enough to sizzle a drop of water.
Pour in egg mixture. Mixture should set at edges at once.
With pancake turner, carefully draw cooked portions at
edges to the center so uncooked portions flow to bottom.
Tilt skillet as necessary to hasten flow of uncooked eggs.
Slide pan rapidly back and forth over heat to keep mixture
in motion and sliding freely. While top is still moist and
creamy-lookmg, spread with pizza sauce and sprinkle
with cheese. BroU until cheese melts. With pancake
turner, slide from pan onto serving plate. To serve, cut
into wedges. To make handle ovenproof, wrap it with
aluminum foil.
QUICHE INTERNATIONAL
19-mch pie shell
6 eggs, beaten
% cup chopped cooked chicken or turkey
Vz cup grated Parmesan cheese
1 can condensed cream of celery soup, undiluted
Vz cup milk
Vz teaspoon salt
Brush pie shell with small amount of the beaten eggs.
Prick bottom and sides with a fork. If using metal pie pan,
bake shell in preheated 450° F. oven until golden brown,
about 5 minutes. If using pie plate, bake shell at 425° F.
Cool on wire rack. Reduce oven temperature to 375* F. for
metal pan or 350° F. for pie plate.
Sprinkle chicken and cheese mto pie shell. Beat together
eggs and remaining ingredients until well blended. Pour
over chicken-cheese mixture. Bake in a preheated oven
until knife inserted near center comes out clean, 30-35
minutes. Let stand 5 minutes before serving.
EGGS PIZZA
Lancaster Farming, Saturday, April 19,1980—C7
HALF-HOUR DINNER
3 /* cup uncooked regular nee
1 can condensed cream of celery soup
% cup water
1 tablespoon butter
110-ounce package frozen peas.
2-2% ounces of sliced mushrooms
6 eggs
% cup shredded Swiss cheese
In a large frying pan, combine rice, soup, water and
butter. Cover and bring to boil. Reduce heat to sim
mering. Simmer covered 5 minutes. Stir in frozen peas
and simmer covered 5 minutes longer. Stir m mushrooms.
Make 6 indentations m nee mixture. Break an egg into
each indentation. Cover and continue cooking over low to
medium heat until eggs are almost set, 3 to 5 minutes.
Sprinkle with cheese. Cover and cook until eggs are done,
5 to 7 minutes.
HAM’N EGG CREPES
12 crepes
1 can crushed pineapple
1 can condensed cream of chicken soup, undiluted
1 cup dairy sour cream
6 hard-cooked eggs, chopped
1 cup f mely chopped cooked ham
1 tablespoon chopped chives
V* teaspoon dry mustard
V* cup grated Parmesan cheese
Drain pineapple, reserving cup of syrup. Combine %
can soup with drained crushed pmeapple, sour cream,
eggs, ham, chives and mustard. Set aside. Combine
remaining % can of soup with V* cup reserved pmeapple
syrup and set aside. Place about % cup ham and egg
filling on each crepe and roll up. Place filled crepes in a
greased oblong baking dish. Pour sauce over the top.
Sprinkle with Parmesan cheese. Bake in a preheated 350*
F. oven 30 minutes, or until hot and bubbly. Makes 4-6
servings.
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SYSTEMS
Arato WATERERS
FRISTAMAT LTD.
Engineered Confinement Systems
AGRI-TECH FLUSH SYSTEM
Vk 1 « • WOVEN
Delphi wIRE
FLOORING
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STAINLESS STEEL FEEDERS
(Turn to Page C 8)
& Ventilation
EQUIPMENT DEALER