I*^ Scramble Eggs Into Your Menu Eggs are one of nature’s most balanced foods, containing all the nutrients, vitamins, and minerals essential for good health, except one vitamin C. Eggs are an economical source of high-quality protein. The pro tein in eggs is the best available, making it the standard by which other sources of protein are measured. Eggs contain a moderate amount of fat, mostly heart healthy unsaturated fatty acids and low in saturated fat. Whether or not you’re an egg lover, you’re sure to love these recipes that scramble so much nutrition into your menu. PUFFY CHEESE SLICES 5 slices bread 2 cups shredded cheddar or mozzarella cheese 1 egg, slightly beaten 'A teaspoon dry mustard A teapsoon salt* Set oven to broil or 550 degrees. Broil bread 5 inches from heat until golden brown on one side, turn. Blend cheese, egg, mustard, and salt; spread over untoasted sides of bread. Broil until cheese bubbles. Makes 5 open faced sandwiches. April Walker Mercer Co. Dairy Princess BAKED CUSTARD Low Sugar 2 egg yolks 4 egg whites /i cup sugar '/ teaspoon salt 3 cups skim milk, heated until very warm 'A teaspoon vanilla Nutmeg Beat together eggs, sugar, and salt until well blended. Gradually stir in hot milk. Blend in vanilla. Pour into six custard cups or VA -quart casserole. Sprinkle with nutmeg. Set custard cups or casser ole in large baking pan, then put pan on rack in oven. Pour very hot water into pan to within 'A -inch of top of custard. Bake in preheated 3SO degree oven until a knife inserted near center comes out clean, 25 to 30 minutes for custard cups or 35 to 40 minutes for casserole. Remove immediately from hot water. Serve warm or chilled. 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 24- Basic Mix Recipes May 1- High-Calcium Recipes 8- Mother’s Cooking 15- Your Favorite Recipe lone On The Bend LEMON MERINGUE PIE 2 cups sugar, divided 'A cup cornstarch 'A teaspoon salt \'A cups cold water 1 to 3 teaspoons grated lemon peel A cup lemon juice 5 eggs, separated 2 tablespoons butter 1 9-inch baked pic shell 'A teaspoon cream of tartar 'A teaspoon vanilla In large saucepan, stir together I'A cups sugar, cornstarch, and salt. Stir in water, lemon juice and egg yolks until smooth. Add but ler. Cook over medium heat, stir ring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat. Stir in lemon peel. Pour hot filling into pie shell. In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining 'A cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in vanilla. Spread meringue over hot filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls. Bake in preheated 350 degree oven until peaks are lightly browned, about 12 to 15 minutes. Cool at room temperature. POUND CAKE 2% cups sugar VA cups butter, softened 5 eggs 1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder 'A teaspoon salt 1 cup evaporated milk Heat oven to 350 degrees. Grease and flour tube pan or 12-cup bundt cake pan. Beat sugar, butter, eggs, and vanilla in a large mixer bowl on a low speed, scrap ing bowl occasionally, for 5 minutes. Beal in flour, baking powder and salt, alternately with milk. Pour into pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool for 20 minutes and remove from pan. April Walker Mercer Co. Dairy Princess Eggs provide ideas and nutrition for many “eggciting” recipes. egg drop soup FRENCH TOAST 5 CU p S chicken stock 12 eggs j tablespoons cornstarch m . '/j teaspoon soy sauce 12 shces bread 3 tablespoons chicken stock Butter y t teaspoon salt In medium bowl, beat together j eggs eggs and milk until well blended. j s £fi lion ; minced 1 P ? U n °f e , mixt “ r , e ‘ nl ° 1 teaspoon Chinese parsley, 13x9x2-mch baking pan. Place 6 minced> optional ' of the bread slices in the egg mix- H eat chicken stock t 0 a simmer; lure. Turn slices and let stand until mix cornstarch and soy sauce in 3 egg mixture is absorbed. Place on tablespoons cold chicken stock, heavily buttered baking sheet. Add salt, pour into simmering Repeat with remaining egg mix- stock and stir until thick and clear, lure and bread slices. Set as j de unt ji read y to serve; Bake in preheated 500 degree reheat to a simmer. Break eggs into oven for 6 minutes. Turn shcps. a sma n pitcher, mix slightly and Spread with butter, if desired. Con- po 4r , n a thin, slow stream into tinue baking until golden brown, soup. Turn off heat, stir once, about 3to 4 minutes. Serve imme- Divide scallion and parsley among diately or freeze for later use. To SOU p pi ates an d ladle into the soup, serve frozen toast: Reheat single Serve at once servings in toaster or place unwrapped slices on ungreased baking sheets and bake in pre heated 375 degree oven until hot, about 8 to 10 minutes RED BEET EGGS 1 can red beets A cup sugar 'A cup vinegar Salt, to taste 6 to 8 hard-boiled eggs Boil together red beet juice, sugar, vinegar, and salt Pour mix ture over red beets and hard-boiled eggs. Store in refrigerator until ready to use. Stir occasionally to make sure eggs are completely colored. ANGEL FOOD CAKE 12 egg whites IV2 teaspoons cream of tartar 1/2 cups sugar, divided VA teaspoons vanilla V 2 teaspoon almond extract 1 cup sifted cake flour '/< teaspoon salt Fruit or frosting, optional In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3 /< cup sugar, 2 tablespoons at a lime, beating constantly until sugar is dissolved and whites arc glossy and stand in soft peaks. Beat in flavorings. Sift together flour, remaining sugar and salt. Sift about 'A cup flour mixture over whites and gently fold just until flour disap pears. Repeat, folding in remain ing flour mixture, 'A cup at a time. Pour into ungreased 10x4-inch tube pan. Gently cut through batter with metal spatula. Bake in preheated 375 degree oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving pan. Top with fruit or frost if desired. Chocolate variation: Omit almond extract and increase vanil la to 2 teaspoons. Reduce flour to %cup and sift in 'A cup unsweetened cocoa. Prepare bailer and bake as above. Jean Kline Lancaster Featured Recipe Eggs play a role in enticing menu items served around-the-clock. Eggs are one of the foods that have appeal across all age groups, including both older and younger diners. Let your imagination soar with some inventive egg ideas. If you would like egg recipes for brunch, send your name and address with a self-addressed, stamped envelope to American Egg Board/Foodservice Department, 1460 Renaissance Drive, Park Ridge, IL 60068. Here is a recipe from the Brunch brochure, OVERNIGHT FRENCH TOAST 6 cups 1-inch cubes day-old French or Italian bread 6 eggs 1 A cups milk 1 tablespoon firmly packed brown sugar 1 tablespoon vanilla 2 teaspoons cinnardon 'A teaspoon salt Confectioners’ sugar and maple syrup, optional Place bread.cubes in greased 13x9x2-inch baking dish. In medium bowl, beat together remaining ingredients until well blended. Pour over bread and lightly toss until bread is evenly coated. Cover and refrigerate several hours or overnight. Bake in preheated 350 degree oven until golden brown, about 50 minutes. Serve warm with confectioners’ sugar and maple syrup, if desired. Judy Stayman Chambersburg (Turn to Page B 8) *
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