Lancaster Farming, Saturday, April 2, 1994
86-I
Bone On The Haigs
Egg Breaking
Hard to believe, but it’s still pos
sible to serve dinner for under a
dollar a serving.
Most of us need to pinch pennies
from time to time and dollar-wise
dinners make it possible.
Protein is an essential part of a
nutritious diet but protein foods
can be the most expensive items on
a grocery list
Eggs provide very high quality
protein at a vety low price. In fact,
one large egg provides enough
protein to equal one ounce of meat,
fish or poultry. Two eggs can sub
stitute for other protein foods as a
main dish. Or eggs can be used to
stretch more expensive protein
meals.
That means you can serve a crab
quiche, ham scramble or spinach
and cheese souffle for about SO to
60 cents a serving or less.
Eggs have no bone, fat or gristle
waste. A'dozen large eggs weighs
T/a pounds so the price per pound
of large eggs equals two-thirds of
the price per dozen. If large eggs
cost 90 cents per dozen, they’re 60
cents per pound.
For a free leaflet of money
saving ideas, send a self
addressed, stamped, business
sized envelope to the Incredible
Edible Egg #3B, P.O. Box 755,
Park Ridge, IL 60068-0755.
OVERNIGHT EGG
CASSEROLE
8 slices bread, cubed
% pound Cheddar cheese,
shredded
VA pounds bulk sausage
4 eggs
2'A cups milk
1 tablespoon prepared mustard
10% -ounce can cream of
mushroom soup
V* cup chicken broth
Arrange bread cubes in greased
9x13-inch baking dish. Sprinkle
with cheese; set aside. In a skillet,
brown sausage over medium heat.
Drain off excgss fat. Crumble
sausage over cheese and bread.
In a bowl, beat together eggs,
milk, mustard, soup, and broth.
Pour over sausage. Cover and
refrigerate overnight or at least 2 to
3 hours before baking.
Bake at 350 degrees for SO to 60
minutes or until set.
Sarah Clark
Breezewood
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
9* Rhurbarb, Dandelion and other Spring
Favorites
16- Pa. Dutch Cooking
23- Mustards, Sauces & Salad Dressing
30- Favorite Pies
Recipes
CREAM PUFF DESSERT
1 cup hot water
'A cup margarine
Boil together water and margar
ine. Add until mixture forms a ball;
1 cup flour
Stir in until fluffy:
4 eggs
Grease jelly roll pan and spread.
Bake at 350 degrees for 30
minutes. Cool.
Topping:
4 cups milk
3 small boxes instant vanilla
pudding
Mix together milk and pudding
and add:
8 ounces cream cheese, softened
Spread mixture on cream puff.
Top with whipped topping.
Drizzle with chocolate syrup.
Melissa Stauffer
Lancaster Co. Poultry Queen
TODDLER EGG BARS
2 cups cooked rice (any type)
'A cup shredded Cheddar cheese
1-2 carrots, grated
3 or 4 eggs
Mix well and press into
9x9-inch greased pan. Bake at 400
degrees for IS minutes. Cool and
cut into bars.
Grated zucchini can be substi
tuted for carrot. These bars make a
complete meal and refrigerate
well.
Contributor writes; My sons,
Phillip and Ben, love them. It’s
their favorite recipe. My husband
and I farm in Landenberg, where
we raise and sell all natural beef.
Susan Rzucidlo
Landenberg
5 medium beets, cooked,
peeled, quartered
VA cups cider vinegar
S tablespoons granulated sugar
2 cloves garlic, crushed
VA teaspoon whole pickling
spice
V* teaspoon salt
8 hard cooked eggs, shelled
Mix together beets, vinegar,
sugar, garlic, spice, and salt. Let
stand 45 minutes. Place the eggs in
large jar, add the beets with mari
nade. Cover and refrigerate for 2 or
3 days or even a week.
Josephine Malenus
Dallas
PICKLED EGGS
Eggs have become associated with Easter because the new life that breaks forth
from an egg Is symbolic of Christ’s resurrection from the grave.
CHERRY FROZEN
CUSTARD CREAM
6 eggs
2 cups sldm milk
1 cup sugar, divided
% teaspoon salt
2 pounds dark sweet cherries,
pitted
2 cups whipping cream
1 teaspoon almond extract
1 teaspoon vanilla
Crushed ice
Rock salt
In a medium saucepan, beat
together eggs, milk, 'A cup sugar
and salt Cook over low heat, stir
ring constantly, until mixture
thickens and just coats a metal
spoon. Cool quickly by setting pan
in ice or cold water and stirring for
a few minutes. Cover and refrig
erate until thoroughly chilled, at
least 1 hour.
Reserve several cherries for
garnish, if desird. Combine
remaining cherries nd remaining
sugar in blender container. Cover
and blend until cherries are pureed,
about 1 minute. Cover and refrig
erate cherry mixture until chilled
and sugar is dissolved, at least 30
minutes.
When ready to freeze, pour
chilled custard, whipping cream,
almond extract and vanilla into
1-gallon ice cream freezer can.
Partially freeze according to man
ufacturer’s directions, using 6
parts ice to 1 part rock salt. When
partially frozen, add cherry puree.
Complete freezing. Garnish with
reserved cherries, if desired.
Makes about 2 quarts.
SOFT STIRRED CUSTARD
4 eggs, slightly beaten
54 cup sugar
14 teaspoon salt
214 cups milk
114 teaspoons vanilla
In large saucepan, blend
together eggs, sugar, and salt. Gra
dually stir in milk. Cook over low
heat, stirring constantly, until mix
ture thickens and just coats a metal
spoon. Stir in vanilla. Cool quickly
by setting pan in bowl of ice or
cold water and stirring for a few
mintues. Cover and refrigerate.
Chill thoroughly.
POACHED EGGS
A skillet or flat saucepan is the
best utensil for poaching eggs,
unless you have a patented poacher
of one type of another. You should
have water deep enough to cover
the eggs. Add a little salt and a
Featured Recipe
Celebrated chefs nationwide recently competed to win top prizes in
the Reddi-wip “Top Chefs Top it Off!” recipe contest. The winners
not only created delicious desserts, they also helped make a differ
ence in the lives of children. Each winner of the recipe contest was
honored with a donation from Reddi-wip in his/her name to Boys &
Girls Clubs of America (B&CGA), for a total donation of $15,000.
There were 13 winners in all, four top prize winners and nine honor
able mentions.
The Grand-Prize winning recipe, Reddi-wip Warm Lemon Pud
ding with Biscuits, was created by Beylka Krupp, lead pastry chef at
the acclaimed Commander’s Palace in New Orleans. Krupp was hon
ored with a $5,000 donation to B&GCA for her innovative recipe.
The contest’s award-winning recipes are compiled in a colorful,
limited-edition recipe book. All proceeds from the recipe book bene
fit Boys & Girls Clubs of America. To receive a copy of the recipe
book, send $1 to: Reddi-wip ‘Top Chefs Top it Off!” Recipe Book,
P.O. Box 39158, Chicago. IL 60639.
Reddi-Wip Warm Lemon Pudding with Biscuits
Sauce
1 tablespoon white rum
1 cup granulated sugar
1 cup lemon juice
15 egg yolks
1 can Reddi-wip
Mix rum, sugar, lemon juice and egg yolks in medium saucepan.
Whisk constantly, cooking on moderate heat until mixture thickens.
Transfer to a bowl and set in ice bath to cool. When cool, fold in one
can of Reddi-wip blending until smooth.
Biscuits
214 cups flour
54 cup granulated sugar
1 tablespoon baking powder
14 teaspoon salt
1 cup plus 2 tablespoons
unsalted butter
14 cup heavy cream
14 cup buttermilk
Heat oven to 3500. Combine flour, sugar, baking powder and salt
in large bowl. Cut in butter until mixture is coarse and mealy. Add
cream and buttermilk; knead until dough forms a ball. Place dough on
floured surface and roll to 1-inch thickness. Using a 214 -inch biscuit
cutter, Cut out 8 biscuits (it will be necessary to re-roll dough). Place
an cookie sheet and bake for 25 to 30 minutes, or until biscuits have
isen and are golden.
To serve, split biscuits in half. Place one half on serving dish.
Spoon some of the lemon pudding on biscuit. Top with remaining bis
cuit. Garnish with Reddi-wip and a lemon slice.
tablespoon of vinegar to the water.
When it is boiling rapidly, break
the eggs and drop them in carefully
or slide them from a saucer and let
them cook until set Lift them out
with a large perforated spoon or
skimmer.
(Turn to P*B« B»)