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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