iftji&astar taming, Saturday,'April Buns On The Range Wk Take Eat New findings confum what the egg industry has said all along, that eggs are an important source of nutrition. Conveniently packaged within each shell is some of the highest quality protein available along with an impressive assortment of vitamins and minerals. Crack open the shell and a world of cooking pleasure awaits. Known for its versatility, the egg can be prepared in dozens of ways most of which are quick, easy, and inexpensive. You’ll find many variations for cooking the incredible egg by try ing these recipes from our readers. BRUNCH CASSEROLE 12 slices white bread 6 slices sliced ham 6 slices sharp Cheddar or Vel veeta cheese Lay 6 slices bread on bottom of greased 9x13-inch baking dish. Place 1 slice each of the ham and cheese on top of each slice bread. Top with six bread slices. Combine: 6 eggs, beaten 'A teaspoon salt Vi teaspoon dry mustard 'A cup minced onion !A cup chopped green pepper 154 teaspoons Worcestershire sauce 3 cups milk Beat together until blended. Pour over mixture in dish. Cover and refrigerate overnight. The next morning, melt V* cup butter and pour over mixture. Sprinkle 1 cup crushed potato chips over top. Bake at 350 degrees for 1 hour. Leah Click Ronks BREAKFAST DISH 6 slices bread 2 cups milk 1 pound sausage, bacon, or ham 1 cup shredded cheddar cheese 6 eggs 1 teaspoon mustard Break bread into small pieces. Fry bacon or sausage, if used. Scat ter meat over bread. Combine eggs, cheese, mustard, and milk. Refrigerate overnight. In the morning, bake at 350 degrees for 55 minutes. Delicious served with tomato gravy. Denise Wenger Mifflintown 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 18- Cooking For A Crowd 25- Fresh Water Fish/Seafood May 2- Husband's Favorite Recipe 9- Mothers Favorite Recipe A Break: An Egg BREAKFAST SAUSAGE CASSEROLE 1 pound sausage 6 slices bread, cubed 6 eggs, beaten I'A cups shredded cheese 1/4 cups milk Brown sausage lightly and place in 9x9-inch pan. Place a layer of bread and cheese over sausage. Beat eggs and add milk and sea soning. Pour over mixture in pan. Refrigerate overnight Bake at 325 degrees for4o t 045 minutes. Serve hot. Serves 6. EGGS A LA GOLDENROD 6 hard cooked eggs 2 cups thin white sauce Salt and pepper Toast White sauce: melt 3 tablespoons butter in a saucepan. Add 2 tables poons flour and 1 teaspoon salt. Stir until well blended. Slowly add 2 cups milk. Stir constantly until thickened. Add chopped eggs and seasoning to white sauce. Heat through and serve on toast. Contributor writes: Our chil dren love this. Sometimes I add bacon, chopped ham, or cheese. Alverna Martin Wellsboro EASTER SUGAR COOKIES 6 cups flour 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon vanilla 2 eggs 'A pint sour cream 2 cups sugar 1 teaspoon baking soda 1 teaspoon nutmeg 1 cup milk 2 sticks butter Soften butter, blend in sugar and eggs. Alternate adding flour and milk. Add salt, baking soda, bak ing powder, nutmeg, vanilla, and sour cream. Grease and flour cookie sheets. Teaspoon dough onto cookie sheet. Flatten cookies with the floured bottom of cup. Add more flour to dough, if neccessary. Bake at 350 degrees until lightly browned. Frosting: Soften 1 stick butter, add 1 cup milk and 1 teaspoon van illa. Add confectioners’ sugar until thickened. Color frosting with pastel Easter colors of your choice. Sue Pardo Jarrettsville, Md. Sauder’s Ultimate Egg Roll will be a hit at luncheons and picnics. SAUDER’S ULTIMATE EGG ROLL 2 tablespoons cornflake crumbs 6 extra-large eggs, separated 4 ounces mushrooms, drained and chopped 1 tablespoon lemon juice 1 tablespoon fresh rosemary or parsley '/«teaspoon salt and pepper 10-ounces frozen chopped spi nach, thawed and well drained 8-ounces cream cheese Additional rosemary and salt to taste, if desired Oil jelly-roll pan; line with wax ed paper; oil; sprinkle with corn flake crumbs, set aside. Beat egg whites until soft peaks form; set aside. Beat egg yolks until thick and fluffy. Fold in mushrooms, lemon juice, rosemary, salt and pepper. Fold in egg whites. Spread mixture evenly in prepared pan. Bake at 350 degrees for 15 minutes. Turn sponge out on over lapping sheets of waxed paper. Roll loosely; cool. Meanwhile, blend spinach and cream cheese with seasonings. Unroll sponge; spread with filling. Roll securely; chill. To serve, cut into slices, '/> -inch thick. If desired, serve with party rye bread slices and vegetables crudites. Sander’s Eggs Lititz PINEAPPLE GLAZED HAM BALLS 2‘A pounds ground ham 1 'A cups oatmeal 3 eggs, beaten A cup milk VA tablespoons brown sugar Combine all ingredients and shape into balls. Place in casserole. Sauce: 3 cups pineapple juice VA cups water 'A cup lemon juice 1 cup brown sugar 3 tablespoons cornstarch IS whole cloves Combine all ingredients and pour over ham balls. Bake at 350 degrees for VA hours. Denise Wenger Mifflintown SAUSAGE EGG CASSEROLE 1 pound sausage 12 eggs 4 cups milk 1 box seasoned croutons 8-ounces cheddar cheese Options: chopped onion, 'A cup green pepper, 3 to 4 mushrooms Brown sausage. Drain and crumble. Beat egg and milk mix ture. Season with salt and pepper, if desired. Place sausage in bottom of casserole dish. Layer with shredded cheese and croutons. Reserve some cheese for topping. Pour egg and milk mixture over top. Add other vegetables, if desired. Bake in 375 to 400 degree oven about 45 minutes or until bubbly. Contributor writes: Wonderful for holiday breakfast! Sue Pardo Jarrettsville, MD Featured Recipe Help teens and adults to celebrate sensibly during the prom and gra duation season. Offer them non-alcoholic dairy beverages formulated by the Pennsylvania Dairy Promotion Program. Mixed beverages such as Orange Blossom, White Russian, and Grasshopper have been formulated to include milk and ice cream as the primary ingredients. These kitchen-tested recipes remove alcohol and offer consumers a delicious, non-alcoholic alternative for celebra tions and parties. Parents and school leaders can register to receive a free CHEERS party pack of materials for prom and graduation celebrations by con tacting PDPP at (717) 787-6903. The package includes napkins, table tents, recipe brochures, a banner, and designated driver stickers. A free brochure of 14 recipes is available by sending a self addressed and stamped legal size envelope to Cheers for All Occa sions, PDPP, 2301 N. Cameron St, Harrisburg, PA 17110-9409. ORANGE BLOSSOM 1 cup whole or 2% milk 1 cup orange juice 1 teaspoon honey 4 scoops orange sherbet Combine milk, orange juice, honey, and two scoops sherbet in blen der until smooth. Pour into four serving glasses and top with a small scoop of sherbet. Serves 4. GRASSHOPPER 2 cups whole or 2% milk 3 scoops vanilla or chocolate chip ice cream A teaspoon peppermint extract 2 drops green food coloring Whipped cream Combine milk, ice cream, peppermint, and food coloring in blender until smooth. Top with whipped cream. Serves 2. fy« • * • EGG CRUST TUNA SALAD Crust: 3 eggs, beaten Vi teaspoon salt Add: 'A cup milk 'A cup flour 1 teaspoon parsley flakes Pour mixture into greased glass pie plate. Bake at 450 degrees for 20 to 25 minutes (will be puffy). Tuna salad: 6-ounces tuna in water 2 hard boiled eggs, chopped V* cup mayonnaise 'A cup green pepper, chopped 1 tablespoon onion, chopped 'A head lettuce, chopped After the crust is baked, put the chopped lettuce on top of crust. Add tuna salad. Cut into 2 or 4 pieces and serve. Loretta Kurtz AHensville (Turn to Pag* B 8)
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