‘Eggsactly’ The Right
Recipe For Your
Menu
Eggs are one of today’s best
food buys. They supply high
quality protein and* a variety of
important vitamins and minerals at
a very low price.
It’s amazing how one little egg
can be used in so many different
ways. Try these recipes and you’re
certain to find “eggsactly” the right
recipe to satisfy your tastes.
TOMATO-EGG SCRAMBLE
1 small onion-minced
2 tablespoon butter
1 tablespoon flour
1 cup tomatoes
1 teaspoon Worcestershire
sauce
'/: teaspoon salt
sprinkle of pepper
6 eggs
'A cup milk
butler
Brown onion in butter. Blend in
flour. Stir in tomatoes, Worcester
shire sauce, salt and pepper. Sim
mer till thickened, 5 to 10 minutes.
Beat eggs with milk. Cook over
low heat in butter in separate skil
let, stirring frequently. Fold in
tomato mixture. Pour in serving
dish. Serve on toast or in
sandwiches.
E. Newswanger
Kutztown
EGG CROQUETTES
6 hard-boiled eggs
2 teaspoons dried parsley
'A cup onion, chopped
2 tablespoons butter
2 tablespoons flour
'/: cup milk
'A cup shredded cheese
salt and pepper
'/< teaspoon dry mustard
bread crumbs
2 eggs for dipping
Chop eggs, add parsley and set
aside. Saute onion in butter, add
flour and milk and cook until
thickened. Add cheese, salt, pep
per, and mustard. Fold in eggs and
parsley. Cool and form into balls.
Roll each ball in crumbs, then egg
and again in crumbs. Chill till
ready to bake. Bake at 350 for 20
minutes.
Barb Cayman
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.
March
23- Eastef, Favorites
30- If You Like It, Share It
April
6- Veal
13- Cooking With Honey
Borne On The Range
Needs
LETTUCE AND EGG SALAD
Lettuce and Egg Salad:
Tear 1 medium head of lettuce
into bowl. Slice 4 hard-boiled
eggs. Arrange slices over lettuce.
Sprinkle with 5 strips crumbled
bacon. Pour dressing over top.
Dressing:
In small pan over low heat cook
1 cup mayonnaise and V* cup
sugar and 'A cup vinegar. Cook till
sugar is dissolved. Stir constantly.
This dressing scorches quickly.
Cordelia Wolfe
Seven Valleys
SCOTCH EGGS
1 pound loose pork sausage or
ground turkey or combination
bread crumbs
8 hard-boiled eggs
1 egg for dipping
Divide sausage into 8 portions.
On crumb-sprinkled surface, pat
out each portion of sausage. Wrap
completely around each egg,
pressing edges together to seal.
Roll sausage coated egg in crunjbs
and dip in beaten egg. Place on
baking sheet and bake at 373 for
20-25 minutes.
Barb Gayman
Chambersburg
RED BEET EGGS
(1) 16 oz. can small or sliced
dark red beets
(1) dozen hard-cooked eggs,
peeled
1 cup water
'A cup vinegar
'A cup granulated sugar
Drain red beet juice into 2 quart
saucepan. Place eggs and red beets
into a 2-quart jar or bowl. To the
beet juice add the water, vinegar
and sugar and bring to a boil.
Pour over red beets and eggs and
refrigerate overnight.
Variation:
SUGAR FREE RED BEET
EGGS: In place of sugar add 6
packets of Equal to vinegar solu
tion before removing from stove.
Betty Light
Lebanon, Pa.
f * *< «\Vj;
\
Eggs are the ‘eggsactly* the right ingredient to make an outstanding dish.
TAPIOCA FLUFF
Combine:
1 qt. milk
'A cup (Minute) quick cooking
tapioca
3 A cup sugar
Put in double boiler, add 3
slightly beaten egg yolks. Bring to
boil, stirring constantly (8 min.).
Remove from heat; add 1 teaspoon
vanilla. Beat whites and fold in.
Cool 20 minutes then stir. Serve
warm or chilled.
Cordelia Wolfe
Seven Valleys
ALL-AMERICAN
QUICHE TARTS
whole wheat bread
6 eggs, well beaten
1 can (5 to 6.75 oz.) chunk or
shredded chicken, undrained
skim or low-fat milk
'A cup frozen peas, separated
'/< to 'A teaspoon dill weed
1 slice (1 oz.) pasteurized pro
cess American cheese, cut into
sixths
Cut crusts from bread and dis
card or save for another use. With
rolling pin, roll bread until very
flat. For each tart, place 2 slices of
the bread 1 on top of another so
that comers alternate to make an
8-pointed figure. Roll again. Fit 2
rolled slices into each of 6 lightly
greased 6-ounce custard cups,
pressing to fit to sides of cups.
Brush with small amount of the
beaten eggs.- Bake in preheated
3SOF oven S minutes.
Meanwhile, drain chicken and
mushrooms into liquid measure.
Add milk to make 'A cup liquid.
Beat into remaining eggs until well
blended. Set aside. In medium
bowl, stir together drained chicken
and mushrooms, peas and dill
weed until well combined. Spoop
’/ cup of the chicken mixture into
each toast cup. Pour ’/ cup of the
reserved egg mixture over chicken
mixture in each cup.
Bake in preheated 350 F oven 15
minutes. Top each with 1 piece of
the cheese. Continue baking until
puffed in centers and knife inserted
near centers comes out clean,
about an additional 5 to 10
minutes. Let stand 5 minutes
THICK FRENCH DRESSING
about 2 cups
2 eggs
1 cup cooking oil
'A cup red wine vinegar
1 tablespoon sugar,
2 teaspoons paprika
1 teaspoon salt
1 clove garlic, jninced
Place all ingredients in 5-cup
blender container or small mixing
bowl. Cover and blend or beat with
Featured Recipe
Most of us could benefit by cutting down on fat- and sugar-laden
sweets and choosing more reasonable end-of-the-meal treats. Lemon
De-light Pie is a luscious way to start. This no-bake pie is a sublime
combination of lemon-fresh chiffon in a tasty bran-flake crust. When
garnished with a colorful arrangement of your favorite summer fruits,
it’s a refreshing delight for your eye, palate and body.
Many desserts contain ingredients with low nutrient density
they supply food energy, but few needed nutrients. Egg-rich Lemon
De-Light Pie is a more practical dessert choice since eggs are a com
plete protein source and contain 13 vitamins and many minerals. The
fresh fruit garnish and bran-flake crust are both sources of complex
carbohydrates which many authorities recommend we should con
sume in increased amounts.
There’s no need to turn on the oven when preparing Lemon De-
Light Pie. And, but a few minutes of heating to dissolve the gelatin is
the only range-top step required.
Lemon De-Light Pie
6 Servings
l-'/i cups crushed bran flakes (about 6 oz.)
'/ cup butter, .softened
'A cup sugar, divided
'A cup lemon juice
'/« cup cold water
1 envelope unflavored gelatin
6 eggs
Fresh fruit of your choice
Mint leaves, optional
In medium bowl, stir together bran flakes, buttbr and 2 tablespoons
of the sugar until thoroughly combined. Press on bottom and up sides
of 9-inch pie plate. Chill until firm, about 30 minutes.
Meanwhile, in small saucepan, sprinkle gelatin over lemon juice
and water. Let stand 1 minute. Cook over low heat, stirring constant
ly, until gelatin is completely dissolved, about 2 minutes. Chill, stir
ring occasionally, until mixture mounds slightly when dropped from
spoon, about 20 to 30 minutes.
In large mixing bowl, beat eggs at high speed until thick and
lemon-colored, about 5 minutes. Gradually add remaining sugar,
beating until blended. Gradually beat in chilled gelatin mixture. Pour
into prepared crust. Chill until set, several hours or overnight. Garnish
with fruit and mint leaves, if desired.
electric mixer or rotary beater at
medium to high speed until thor
oughly blended. Pour into small
saucepan. Cook over low heat, stir
ring constantly, just until thick
ened, about 4 minutes. Remove
from heat. Cover and chill to blend
flavors. Refrigerate any extra
dressing.
American Egg Board
(Turn to Page B 8)