B6—Lancaster Farming, Saturday, January IS, 1983
Borne On The Range iM|
Always Eggs...
All Ways
If you’re looking for ways to trim
the family food budget after
meeting holiday expenses, look to
economical eggs. They’re one of
today’s best food buys, and they
can provide lots of marvelously
warm meals for chilly days.
Keep plenty of eggs on hand. As
a high-ranking member of the
meat group in the Basic Four Food
Groups, eggs are a powerhouse of
nutrition. The nutrients contained
in one 2-egg serving make eggs a
suitable substitute for a serving of
meat, poultry or fish.
Let eggs add spice to your menus
this winter and hold down your
food costs at the same time. Try
some of the following cost-cutting
egg dishes or create some of your
own.
FRIED EGG SANDWICH
1 to 2 T. butter
2 eggs
salt and pepper
4 slices bread or 2 buns, taosted
and buttered
In medium skillet over medium-
Cook’s
Question
Comer
QUESTION - Would anyone know how to make fresh
strawberry bread, muffins and cake? Do you place the fresh
crushed berries right in the batter?
Mrs. Ruth Emerson, Cochranville
ANSWER - For the reader who was looking for a recipe for
sweet potato pie comes the following from an anonymous
reader:
SWEET POTATO PECAN PIE
1/4 c. butter
1/2 c. brown sugar
1 c. mashed sweet potatoes
1/3 c. corn syrup
1/3 c. milk
1/21. salt
11. vanilla
1 c. broken pecans
plain pastry
Cream together butter and sugar. Add mashed potatoes and
slightly beaten eggs. Mix well. Combine with syrup, milk, salt,
vanilla, and pecans. Line pie pan with plain pastry, turn mixture
in pan. Bake at 425 degrees tor 10 minutes. Reduce heat to
325 degrees for 35 to 45 minutes longer.
January
22
29
February
Vegetable dishes for the winter
Chicken dishes
Cakes taste great in winter
Keep 'em happy with fish
What to do with leftovers
high heat, heat butter until just hot
enough to sizzle a drop of water.
Break and slip eggs into skillet.
Reduce heat to low immediately.
Break yolks, if desired. Cook
slowly to desired doneness,
spooning butter over eggs to baste
or turning eggs to cook both sides.
Season with salt and pepper to
taste. Place each egg on a bread
slice and top with works, below.
Close sandwiches with remaining
bread slices.
Works:
thin onion, or tomato slice
cheese slice
sauteed sliced mushrooms
pickles
barbecue, chili, or taco sauce
catsup
mustard
mayonnaise
lettuce leaf
crisp-cooked drained bacon slice
alfalfa sprouts
chili
refried beans
%
7
Tr
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Recipe Topics
American Egg Board
Presidents to peasants, a fried egg sandwich pleases them all. This super sandwich is
quick to fix for a simple supper, better breakfast or fast snack. A fried egg sandwich is
not only a welcome change of taste after holiday feasting, it’s also a welcome relief to
after-the-holidays budgets.
BAKED EGG WITH CHEESE
6 hard-cooked eggs
Ic. grated cheese
2 c. bread crumbs
1/21. salt
1/81. pepper
1/2 c. cream
Slice eggs and arrange. Alter
nate layers of crumbs, eggs and
cheese in a greased casserole.
Season with salt and pepper.
Pour cream over mixture and
sprinkle with crumbs. Bake at 350
degrees for 30 minutes.
Joanna Nolt, New Holland
CIDERED EGGS
3/4 c. sweet apple cider or apple
juice
1/4 c. distilled white vinegar
3 slices onion
3/41. salt
1/21. whole pickel spice
1/2 clove garlic
6 hard-cooked eggs
Combine all ingredients except
eggs in saucepan, bring to boil.
Reduce heat; simmer 5 minutes.
Pour over eggs in a sealable
container. Cover. Refrigerate
several hours or overnight turning
eggs occasionally, if necessary to
pickle evenly. Remove eggs from
liquid and drain. To serve, cut eggs
in half lengthwise.
Genevieve Voneida, Muncy
(Turn to PageßS)
Tuna timbales mingling with carrot circles and broccoli
flowerets delight the eye as well as the tastebuds. Swiss
cheese goes into the timbales with the eggs and milk to make
nicely firm custards, inverted on a platter.