86-Lancaster Farming, Saturday, April 22, 1995
Egg-Breaking
Eggs are hard to beat for easy
preparation, great versatility and
delicious eating. Eggs are also one
of nature’s most nourishing foods.
However, the same nutrients
that make eggs a high-quality food
for humans can also be a good
growth medium for bacteria.
About all reported cases of food
poisoning associated with eggs or
foods containing eggs have
involved improper handling tech
niques used by restaurants and
institutions.
Recent reports on food safety
may have caused concern about
preparation of some of your favo
rite egg dishes. There’s no need to
abandon traditional family recipes.
Simply adopt new techniques.
Cooked egg nog is entirely safe
and is much creamier and richer in
texture than an uncooked nog.
Cream pie fillings can be cooked
too.
Scientific tests show that pie
meringue baked as directed in this
column is entirely safe.
For more information, write for
“The Egg Handling and Care
Guide.” Send a self-addressed
stamped envelope to The incredi
ble edible egg #33, P.O. Box 733,
Park Ridge. IL 60068-0733.
QUICHE IN PEPPER POTS
8 medium sweet green, red, or
yellow peppers
2 cups frozen vegetable blend,
thawed
8 eggs
1 cup skim milk
1 teaspoon garlic powder
1 teaspoon Italian seasoning,
crushed
Cut tops off peppers and remove
seeds. Sawtooth or scallop pepper
edges, if desired. Stand peppers
upright in custard cups or muffin
pan cups. Spoon A cup vegetables
into each pepper. In large bowl,
beat together eggs, milk, and sea
sonings until well blended. Pour
about Vi cup of the egg mixture
over vegetables in each pepper.
Bake in preheated 32S degree
oven until knife inserted near cen
ter comes out clean, about 60 to 70
minutes. Let stand 5 minutes
before serving.
Microwave: Place 4 of the filled
peppers in custard cups on plate,
platter or tray. Cook on full power
6 minutes. Rotate plate. Cook on
SO percent power, rotating plate
ever 3 minutes, until knife inserted
near center comes out clean, about
10 to 14 minutes. Remove each
pepper as it is done. Repeat for
remaining peppers.
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
29- Using Citrus Fruits
May
6- Tropical Fruit Favorites
13- Mother’s Favorite Recipe
20- Rhubarb, Strawberries
Recipes
'/ cup butter
'A pound fresh asparagus,
trimmed, cut into 1-inch pieces
1 medium red bell pepper,
chopped
1 medium onion, cut into thin
wedges
8 cups French bread cubes
2 cups shredded cheddar cheese,
divided
1 cup cubed, cooked ham. if
desired
8 eggs
2'/a cups milk
'/a teaspoon dried marjoram
'/a teaspoon salt
'A teaspoon pepper
In medium skillet, over medium
heat, melt butter. Add vegetables
and cook, stirring occasionally,
until vegetables are tender-crisp,
about 3 to 5 minutes. In large bowl,
combine bread cubes, 1 cup
cheese, ham and vegetable mix
ture; mix well. Spoon into buttered
13x9-inch baking dish. In medium
bowl, combine eggs, milk and sea
sonings; mix well. Pour evenly
over bread mixture'. Cover and
refrigerate 12 to 24 hours.
Preheat oven to 350 degrees.
Bake, uncovered, until golden and
puffed, 45 to 50 minutes. Sprinkle
remaining 1 cup cheese evenly
over top and bake until cheese is
melted, about 1 minute.
CLASSIC COOKED
EGG NOG
6 eggs
% cup sugar
'A teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or Stir-ins, optional
In large saucepan, beat together
eggs, sugar and salt, if desired. Stir
in 2 cups milk. Cook over low heat,
stirring constantly, until mixture is
thick enough to coat a metal spoon
and reaches 160 degrees. Remove
from heat. Stir in remaining 2 cups
milk and vanilla. Cover and refrig
erate until thoroughly chilled, sev
eral hours or overnight Just before
serving, pour into bowl or pitcher.
Garnish or add stir-ins if desired:
chocolate curls, cinnamon sticks,
extracts or flavorings, fruit juice,
ground nutmeg, maraschino cher
ries, orange slices, peppermint
sticks, sherbet or ice cream, whip
ping cream.
BRUNCH BAKE
To satisfy the tastes of a new Inflow of Immigrants, a host of intriguing vegetables
are appearing in supermakets, specialty food stores, and farmer’s markets. Thai-Style
Noodles Sprouts and Eggs Is ethnic cuisine that Is a taste-treat to expand your
horizons.
PLUM UPSIDE-DOWN
FRENCH TOAST
6 eggs
'A cup skim milk
'A teaspoon vanilla
'A teaspoon almond extract
6 slices French bread
2 cups chopped pitted ripe fresh
plums
2 tablespoons water
'A cup firmly-packed brown
sugar
'/a teaspoon grated lemon peel
Mint leaves, optional
In medium bowl, beat together
eggs, milk, and flavorings until
well blended. Pour about half the
mixture into an BxBx2-inch baking
dish. Place bread slices in mixture.
Pour remaining mixture over
bread. Let stand until liquid is
absorbed, turning occasionally,
about 10 minutes or cover and
refrigerate several hours or
overnight
Place plums and water in
medium saucepan. Cover and cook
over medium heat until plums are
tender. Stir in sugar and lemon
peel. Spread over bottom of
BxBx2-inch baking dish. Gently
place soaked bread slices on plum
mixture. Bake in preheated 37S
degree oven until lightly browned,
about 20 to 30 minutes. Garnish
with mint leaves, if desired.
SOUR MILK
BUCKWHEAT CAKES
2 cups buckwheat flour
V* cup white bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour milk or buttermilk
1 tablespoon shortening
Measure and sift together dry
ingredients. Gradually add milk,
stirring to make a smooth batter.
Add melted shortening. Bake on
hot griddle. Makes 8 medium
sized cakes.
Cindy Hofftnan
Richfield
CHOCOLATE ALMOND
MOUSSE
3 A cup milk
4 eggs
‘A cup sugar
6 ounces semi-sweet chocolate
pieces
1 teaspoon vanilla
l A teaspoon almond extract
2 to 3 tablespoons slivered
almonds
In medium saucepan, stir
together milk, eggs, and sugar until
thoroughly blended. Cook over
low heat stirring constantly, until
mixture is thick enough to coat a
metal spoon and reaches 160
degrees. Remove from heat. Stir in
chocolate and flavorings until cho
colate is melted. Spoon into 8 pot
de creme cups. Sprinkle with
almonds. Refrigerate several hours
or overnight.
0 AMERICAN DAIRY ASSOCIATION*
Featured Recipe
THAI-STYLE NOODLES, SPROUTS AND EGGS
1 cup fresh bean sprouts
VS cup sliced green onions with tops
1 jar pickled or plain whole baby com, drained
'/«cup chopped peanuts
Cooking spray
VS cup fresh straw mushrooms
4 eggs
V* teaspoon garlic powder
Vi cup sweet and sour stir fry sauce
4 ounces dry vermicelli or rice noodles, cooked and drained
With fork in medium bowl, toss together sprouts, onions, com, and
peanuts. Set aside.
Generously coat large saucepan with cooking spray. Add
mushrooms. Cook over medium heat, stirring occasionally, until
mushrooms are tender, about 3 to 4 minutes.
In small bowl, beat together eggs and garlic powder until blended.
Pour over mushrooms. Cook, stirring to break up eggs, until eggs are
still moist but no visible liquid egg remains. Stir in sauce, vermicelli,
and reserved vegetable mixture. Continue cooking, gently tossing with
2 spoons to distribute heat, until heated throughout
BAKED EGCSS
6 bread slices, cubed
2 cups grated mild Cheddar
1 cup cooked, cubed ham
y* cup chopped green belt
pepper
Vi cup finely chopped onion
6 eggs
3 cups milk
Mix bread, cheese, ham, bell
pepper, and onion. Spread in a
13x9-inch pan treated with non
stick spray. Whisk eggs, milk, and
pour over top. Cover dish with foil
and freeze until ready to use or
refrigerate overnight To prepare
for serving, thaw dish, and bake
uncovered in a preheated 375
degree oven for 4S minutes. Serves
8 to 10.
If preferred, substitute 6 slices
browned, crumbled bacon for the
ham.
(Turn to Page B 8)
Tina Forry
Palmyra