Bone On The Range fll
‘Eggsactly’ Right Recipes For Incredible Eating
It’s incredible what eggs can do
for any menu. Souffles, frittatas,
omelets, quiches, egg salads and
desserts.
Eggs are one of today’s best
food buys. If large eggs are selling
for $ 1 a dozen, they’re less than 70
cents a pound with no bone, little
waste and no shrinkage during
proper cooking.
At only 80 calorics per large
egg, they supply high-quality pro
tein, iron, phosphorous, trace min
erals, vitamins A,D,E,K and all the
B vitamins. Compare egg prices by
the pound with the prices of other
protein foods and consider the val
ue of eggs in nutritious menus.
The American Egg Board has
numerous recipes, nutritional
information and the answers to
often-asked questions about eggs.
To obtain the information, write to
the American Egg Board, 1460
Renaissance Drive, Park Ridge, IL
60068.
CRISPY EGG CROQUETTES
6 hard boiled eggs
2 tablespoons chopped parsley
A cup onion
2 tablespoons butter
2 tablespoons flour
A cup milk
'A cup shredded cheese
Salt and pepper
A teaspoon dry mustard
\'A cups cracker crumbs
2 eggs slightly beaten for
dipping
Chop eggs and add parsley, set
aside. Saute onion in butter, add
flour and milk. Cook until thick
ened. Add cheese, salt, pepper and
mustard. Fold in eggs and parsley.
Chill several hours. Form into cro
quettes, roll in crumbs, then egg
and in crumbs again. Chill and fry
m deep fat. Or you can use bread
crumbs and bake in the oven for 20
minutes at 350 degrees.
Barb Gayman
Chambersburg
OVEN-STYLE
SCOTCH EGGS
1 pound loose sausage
8 hard-cooked eggs
1 egg, beaten
Bread crumbs
Divide sausage into 8 portions.
On lightly crumb-sprinkled sur
face, pat out each portion of saus
age. Wrap completely around each
egg, pressing edges together to
seal. Roll sausage-coated eggs in
crumbs and dip in beaten egg.
Place on baking sheet and bake
375 degrees for 20 minutes.
Barb Gayman
Chambersburg
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
April
7-
14-
‘EGGTRA-SPECIAL’
CHEF’S PASTA SALAD
4 cups spiral macaroni, cooked
and chilled
A cup oriental' rice
'A dozen hard-cooked eggs
Sweet-n-sour salad dressing
Cut eggs in half. Remove yolks
and refrigerate. Place egg white
halves into a flat container; cover
with dressing: set in refrigerator to
marinade two or more hours.
Italian dressing
1 head Romaine lettuce
'A cup shredded carrot
'A cup cauliflower flowerettes
'A cup broccoli pieces
'A cup chopped tomatoes
'A cup cucumber wedges
'A cup zuchinni or squash pieces
'A teaspoon Greek seasoning
A cup shredded Swiss cheese
A cup shredded American yel
low cheese
2 ounces sauteed Canadian
bacon, cut in bite-size pieces
2 ounces deli Swedish ham
strips
Russian dressing
In a large salad bowl, break let
tuce into bite-size pieces. Add the
spiral macaroni, carrot, cauliflow
er, broccoli, tomatoes, cucumber,
zuchinni, and seasoning. Add
enough Italian dressing to coat.
Toss well. Arrange meats and
cheeses across the top. Spoon
oriental rice into the reserved hard
boiled egg white halves. Crumble
egg yolks over rice and salad.
Place stuffed eggs onto salad.
Drizzle with Russian dressing.
Serve with French rolls. Serves 4
to 6.
EGGS ■ A LA CHESAPEAKE
8 eggs
2 tablespoons butter
1 tablespoon chopped parsley
A teaspoon dry mustard
'A pound crabmeat
I'A cup whipping cream
'A teaspoon freshly grated
nutmeg
A cup grated cheese
Salt and pepper to taste
Boil eggs, cool and remove
shell. Melt butter in skillet. Add
parsley, mustard, nutmeg, and
crabmeat. Simmer a few seconds.
Slowly stir in cream. Chop eggs,
add to pan and heat. Pour into but
tered gratin dish. Sprinkle cheese
on top. Bake at 400 degrees until
golden on top. Serve with boiled
noodles. Serves 4.
Easter Celebrations
Jello® & Gelatine Recipes
Linda Baker
Clear Spring, MD
Babe Nelson
Lansdowne, MD
“Eggtra” special recipes will add taste, flavor, nutrition and eye appeal to your
menu.
VIV’S HOMEMADE
EGG DRESSING
3 cups mayonnaise
3 ounces evaporated milk
V/i tablespoons Worcestershire
sauce
V/i tablespoons vinegar
3 tablespoons McCormick
Salad Supreme Seasoning®
10 chopped eggs
Mix all ingredients and stir in
the cooled chopped hard boiled
eggs. This can be kept in the
refrigerator for up to 2 weeks.
Makes 1 quart of dressing that is
good for dips or spreads.
Vivian Hefftaer
Windsor
QUICK EGG BREAKFAST
1 bouillon cube
1 cup water
2 eggs
Pinch chives
Pinch garlic salt
Dissolve bouillon cube and
water in cereal bowl. Stir in eggs,
chives, and garlic salt. Cover with
saucer and microwave on high 3
minutes.
Vera Achenbach Jr.
Lebanon
/ *
Featured Recipe
When Gov. Robert Casey, Sec. of Agriculture Boyd Wolff and
their wives visited Lancaster County last week, they stopped by the
picturesque farm of Earl and Evelyn Landis, Manheim.
“We found that they are ordinary people just like us,” Earl
said.
Evelyn served the group whoopie pie brownies, lemon bars,
apple bars and a milk punch. To read more about the Landis’s
reflections on the visit, look for their story that begins on Al.
WHOOPIE PIE BROWNIES
4 eggs
1 cup melted butter
'A cup cocoa
2 cups granulated sugar
2 cups flour
A teaspoon soda
1 tablespoon vanilla
Mix together all ingredients, adding melted butter last Bake at
3SO degrees for IS minutes. With wax paper, line a 9x12-inch and a
BxB-inch baking pan. Cut in half and fill with whoopie pie filling.
Filling:
2 egg whites, beaten
VA tablespoon vanilla
4 tablespoons milk
4 tablespoons flour
4 cups confectioners’ sugar
VA cup shortening
Combine and beat all ingredients except egg whiles. Fold in egg
whites after other ingredients are thoroughly mixed. Spread the fill
ing between the halved cake layers.