Eggs aren't just for breakfast
While eggs are usually con
sidered a breakfast food, they’re
great anytime at all. They are such
a versatile food that they can fit
into almost any meal plan.
And there are plenty of good
reasons to include eggs in your
diet. Egg protein is the most
nutritious, readily-available,
complete protein known - it is the
standard of comparison for other
proteins. And, all of the essential
amino acids are present in such
generous quantities that egg
protein may be used to supplement
other foods.
Below are recipes for just a few
of the many ways eggs can be
prepared. Select a few of them and
enjoy the nutritious goodness of
eggs.
EGGSALAD
2 hard-cooked eggs, minced
1 tablespoon chopped pickles
1 teaspoon chili sauce
6 small olives, stuffed
2 tablespoons mayonnaise
Mix all ingredients together.
Betty Biehl
Mertztown
CREAMED EGGS
V* cup butter or oleo
V 4 cup all-purpose flour
M: teaspoon salt
'/z teaspoon paprika
1/8 teaspoon pepper
V 4 teaspoon minced onion
2 cups milk
6 hard-cooked eggs - shelled and
sliced
Toast
Melt butter, blend m flour,
seasonings and onion. Cook,
stirring until mixture is smooth
and bubbly. Stir in milk all at once,
heat to boiling, stirring constantly.
Boil and stir until mixture is
smooth and thickened. Stir in eggs
and heat to serving temperature.
Serve on toast.
Carol J. Shaeffer
Wrights ville
BAKED MACARONI
WITH FETA CHEESE
Vz pound mostaccioli macaroni
6 eggs, slightly beaten
Vz pound Feta cheese, crumbled
Vz pound real butter, softened
2 cups milk
Parboil macaroni in rapidly
boiling water for only 6 minutes.
Drain. Return to pan; add eggs,
cheese and butter. Mix until well
blended. Turn into greased 13 x 9-
inch pan. Pour milk over top, but
do not stir. Bake in preheated
350 # F. oven for 40 minutes. Let set
for 10 minutes before serving.
Donna Lencoski
Latrobe
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O. Box 366, Lititz, PA
17543.
March
23 Salads
30 Easter Dinner
April
6 Ham Recipes ,
Borne On The Range
BANANA GRANOLA OMELETS
1 cup (8 ounces) plain yogurt,
divided
2 tablespoons firmly packed brown
sugar
1 banana, sliced
4 eggs
2 tablespoons water
1 tablespoon wheat germ, optional
v 4 teaspoon salt
2 tablespoons butter, divided
cup granola, divided
Granola, optional
Beat together % cup of the
yogurt and brown sugar. Stir in
sliced banana. Set aside. Mix eggs,
remaining yogurt, water, wheat
germ, if desired, and salt until
blended. For each omelet, heat 1
tablespoon of the butter in 7- to 10-
inch omelet pan or skillet over
medium-high heat until just hot
enough to sizzle a drop of water.
Pour m half of the egg mixture
(about V 2 cup). (Mixture should
immediately set at edges.)
With an inverted pancake tur
ner, carefully push cooked portions
at edges toward center so un
cooked portions can reach hot pan
surface, tilting pan and moving
cooked portions as necessary.
While top is still moist and creamy
looking, fill with half of reserved
banana-yogurt mixture and
sprinkle with l h cup of the granola.
With pancake turner, fold omelet
in half or roll, and invert onto plate
with a quick flip of the wrist or
slide from pan onto plate. Sprinkle
with additional granola, if desired.
Keep warm. Repeat for second
omelet. Serve immediately. Serves
2.
SPANISH DEVILED EGGS
4 tablespoons chopped onion
12 tablespoons chopped green
pepper
2 tablespoons butter
3 tablespoons flour
2 8-ounce cans tomatoes (2 cups)
1 teaspoon sugar
Deviled Eggs
Vz cup fine bread crumbs
2 teaspoons butter, melted
Cook onion and green pepper in 2
tablespoons butter until tender;
blend in flour. Add tomatoes,
sugar, dash of salt and pepper.
Cook and stir until bubbly. Pour
into 4 individual casseroles.
Arrange 3 deviled egg halves in
each. Combine crumbs and melted
butter; sprinkle over. Bake in hot
oven (425°F.) for 10 minutes.
Makes 4 servings.
Deviled Eggs Halve 6 hard
cooked eggs lengthwise; remove
yolks and mash. Blend in 4
tablespoons mayonnaise, 1
teaspoon vinegar, 1 teaspoon
prepared mustard, dash salt, and
pepper. Refill whites.
my a cc reputation has been founded on an omelet. It takes a certain knack, but
a perfect omelet provides a sense of accomplishment far beyond the work required.
QUICK SOUPER SOUFFLE
Butter
Grated Parmesan cheese
1 KPA-ounce can condensed cream
of celery soup, undiluted
l/ 2 cup (2 ounces) shredded
Cheddar cheese
4 eggs, separated
‘-2 teaspoon cream of tartar
1 7-ounce can tuna or salmon,
drained or flaked, optional
Seasoning, optional
Butter bottom and sides of 1%- to
2-quart souffle dish or casserole.
Dust with Parmesan cheese. Set
aside.
In medium saucepan over
medium heat, cook soup with
Cheddar cheese, stirring oc
casionally, until cheese is melted.
Set aside.
In large mixing bowl, beat egg
whites with cream of tartar at high
speed until stiff but not dry, just
until whites no longer slip when
bowl is tilted. Thoroughly blend
egg yolks, tuna and seasoning, if
desired, into reserved soup mix
ture. Gently, but thoroughly, fold
yolk mixture into whites. Carefully
pour into prepared dish. “Top
hat,” if desired. Bake in preheated
350°F. oven until puffy, delicately
browned and souffle shakes
slightly when oven rack is gently
moved back and forth, about 35 to
45 minutes. Serve immediately.
DUCHESS POTATOES
3% cups mashed potatoes (about 6
medium)
Vb cup butter, softened, divided
1 teaspoon salt
y* teaspoon pepper
2 eggs
In large mixing bowl beat
potatoes, V* cup butter, salt and
pepper at low speed until fluffy.
Add eggs, one at a time, beating at
medium speed until well blended.
Melt remaining butter.
Place potato mixture in large
pastry bag with %-inch star nozzle.
Pipe about V 4 cup potatoes onto the
edges of casserole or main dish, or
spoon potatoes onto greased cookie
sheet in neat pyramid shapes.
Brush with melted butter.
Bake in preheated 450°F. oven
until golden brown, 12 to 15
minutes OR broil 6 inches from
heat, 5 to 7 minutes. Carefully
remove potato mounds from
cookie sheet.
A coating of bread crumbs and sausage makes a hearty
snack of hard-cooked eggs. After cooking to a golden turn,
they can be eaten hot or cold.
CUSTARD PIE
4 eggs
2M> cups milk
% cup sugar
IVz teaspoons vanilla
V« teaspoon salt
19-inch pie shell, unbaked
1/8 teaspoon nutmeg
Beat eggs. Blend in milk, sugar,
vanilla and salt. Place pie plate
This week’s featured recipe comes fram Leti Schadler, Lebanon
County Extension home economist. During National Nutrition
Month, Letie is encouraging homemakers to combine soup and
beans for nutritious, tasty meals.
Preparing stock is one of the most important steps in preparing
delicious soup, and Letie shares one of her stock recipes this week.
To leam more about soup making, turn to the story about soup and
beans in this section.
Cream of (Anything) Soup-Quick Mix
2 cups non-fat dry milk powder
% cup corn starch or regular dear-jell
3 tablespoons instant granular chicken bouillon
2 tablespoons instant minced onion
1 teaspoon dry mustard
IV4 teaspoon dry herbs (blend or combination)
V 4 teaspoon ground pepper
Combine all ingredients in a dry one-quart container. Stir or
shake to mix. Keep covered tightly and store at room temperature.
(4 tablespoons of mix will thicken and flavor 1 cup water).
To Make Soup
3 cups water
% cup mix
1 to 2 cups cooked vegetables
2 to 3 slices processed cheese, optional
Blend water and mix together. Bring to a boil, stirring oc
casionally. Add cooked vegetables. Pour into blender container.
Blend to texture desired. You may want to blend this in two bat
ches. Return to saucepan, add cheese if desired and heat to serving
temperature. Add meat or fish cubes if desired.
with prepared shell on oven rack.
Pour egg mixture into shell.
Sprinkle with nutmeg.
Bake in preheated 350°F. oven
until knife inserted halfway bet
ween center and outside edge
comes out clean, 40 to 50 minutes.
Cool on wire rack. Serve warm or
chilled.
Featured Recipe
(Turn to Page B 8)