BC-lancaster Farming, Saturday, April 6,1996 Dining ‘Eggcitemenf Any time of the day is a good time to eat eggs. Breakfast recipes for fried, cooked, and scrambled eggs have always abounded. Now the popu lar egg casseroles are becoming entrenched in breakfast and brunch menus. A flavorful mixture of cheeses, vegetables, and spices creates tasty variety to soups and casseroles using eggs. Yellow mustard eggs arc a delightful substitute for red beet eggs at picnics and as a colorful side dish for other meals. Custards, souffles, and mer ingue shells are delightful desserts that are sure to satisfy family and friends. With a little creativity and these recipes, you will add “eggcite ment” to your menu. EGG CUSTARD BREAD PUDDING 3 cups milk 'A cup melted butter Vt cup sugar 4 cups bread cubes (Use raisin, walnut or other bread for a diffe rent flavor) 3 eggs '/«teaspoon salt 1 teaspoon vanilla Vi teaspoon nutmeg Heat oven to 350 degrees. Grease 8-inch square pan. Heat milk over low heat until little bub bles form at the pan edge. Remove from heat Add butter, sugar, and bread cubes. Let stand 5 minutes. Beat eggs well in a large bowl. Add salt, vanilla, and nutmeg; stir. Slowly stir milk into egg mixture. Pour into greased baking dish. Set dish in a slightly larger baking pan, add one-inch hot water to pan. Bake at 350 degrees for 55 minutes until set. Laurie Atkins West Chester GOLDEN EGGS Hard boil 8 to 10 eggs. Peel. 3 tablespoons French yellow mustard Vi cup sugar Vi teaspoon salt 14 cup vinegar 1 cup water Combine and bring to boiling. Add eggs to liquid and refrigerate for 24 hours. Dorothy Ruppert East Berlin 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- 13- 20- 27- May- 4- Using Bananas, Oranges, Pineapples COUNTRY BRUNCH 16 slices white bread I'A cups cooked, chopped ham 16 ounces shredded Cheddar cheese 16 ounces shredded mozzarella cheese 6 eggs 3 cups milk 'A teaspoon dry mustard Vi teaspoon onion powder Topping: 3 cups uncrushed com flakes '/> cup melted butter Trim crust from bread. Grease a 13x9x2-inch baking pan, layer as follows; Cover bottom of dish with half bread, half ham, and half cheese. Repeat. Combine eggs, milk, and seasonings. Pour over layers. Refrigerate overnight Remove from refrigerator 30 minutes before baking. Combine topping ingredients. Sprinkle over casserole. Bake at 375 degrees for 45 minutes. Let stand 10-15 minutes. Cut into squares. Serves 12-15. Faith Heagy Lebanon Lil’ Miss Dairy Princess SUNDAY BRUNCH 1 cup chopped onion IVi cups cubed ham 2 tablespoons canned green chi lies, chopped 114 tablespoons butter 2 cups milk 8 slices firm sandwich bread, white, cracked wheat or sourdough 114 cups shredded sharp Ched dar cheese 2 cups milk A teaspoon salt 'A teaspoon dried oregano leaves 4 eggs Vi teaspoon pepper Saute onion in butter until sof tened. Add ham and chilies. Slice the crust from the bread, if desired. Cut into pieces. Place half of the slices in a buttered dish. Sprinkle with ham mixture and IVi cups cheese. Top with remaining bread. Beat together milk, eggs, salt, pep per and oregano. Pour evenly over the bread. Sprinkle with remaining cheese. Cover. Let stand 30 minutes to one hour or refrigerate overnight. Uncover. Bake at 350 degrees for 40 -45 minutes until puffed and brown. Serve hot from oven. Using Graham Crackers in Recipes Other Burger Meats Chicken, Turkey, Pork Dips, Sauces & Dressings m . Imagination la tha limit when It cornea to filling omelets. Omelets are no longer con fined to breakfast and brunches, they can be served any time of the day or evenlno. EGGS AND CHICKEN LIVERS 1 pound chicken livers, halved 6 tablespoons butter Salt and pepper 1 cup broth 2 egg yolks Vi teaspoon flour 1 tablespoon lemon juice Trimmed toast Lightly saute chicken livers in butter. Salt and pepper to taste. Reduce heat to simmer and add a small amount of broth at a time, simmering until liven are tender. Blend egg yolks with flour and lemon juice. Stir into chicken liv en until thick and smooth. Serve over toast Serves 4. Debbie Landis Lancaster Co. Poultry Ambassador Sarah Clark Breeze wood SWEET CHOCOLATE SOUFFLE 6 egg yolks 1 cup sugar 1 cup grated semisweet chocolate 6 egg whites, beaten Beat yolks and sugar until lemon-colored. Add chocolate. Fold in stiffly beaten whites. Bake in a greased baking dish, set in a pan of hot water, for one hour at 325. Serve with plain or whipped cream. Souffle Tip: If a bit of yolk gets into a bowl of egg whites, use the edge of an eggshell to scoop it out Even the smallest amount of yolk will prevent the egg whites from whipping properly. ALLEGED POACHED EGG i egg 1 small bowl Water Buttered toast 1 tablespoon warm milk Fill small bowl V* with water. Place bowl in microwave. Micro wave water on high to boil. Imme diately after water is boiling, set Naturally great tasting, goat milk products are good for you. Long considered an alternative for those with cow milk sensitivities, goat milk’s fine texture and digestibility are due to smaller, naturally homo genized fats. Goat milk also has a higher percentage of short and medium chain fatty acids from cow’s milk and is lower in cholesterol and higher in calcium, phosphorus, and vitamins A and B. If you would like to know where to purchase goat products or would like recipes using goat milk and cheeses, send for information: Ameri can Dairy Goat Products Association (ADGPA), P.O. Box 458, W 7702 Cty. X, Darien, Wisconsin 53114. Or, call (414) 728-1633 or Fax 414-728-1658. Put butler and water into saucepan and bring to a boil. Lower heat and stir in flour, salt, and cayenne with a wooden spoon. Leave on low heat for about 8 minutes or until butter coats the bottom of the pan. Remove from heat and put mixture into food processor with eggs and goat cheese. Pulse until blended. Chill. Heat oven to 350 degrees. Roll small balls of the dough and bake for 30 to 35 minutes on a greased cookie sheet Serve immediately, or cool, split and stuff with crab or chicken salad. The dough for these delectable and savory pastries can be made hours ahead and refrigerated. Debbie Landis Lancaster Co. Featured Recipe Here is one selected from a colorful brochure from the ADGPA CHIVE AND GOAT CHEESE PUFFS 7 tablespoon butter, cut up 1 cup water l'/j cups flour '/• teaspoon cayenne 4 eggs 4 ounces soft, fresh goat cheese 2 teaspoons fresh chives, chopped microwave for one more minute. Quickly crack egg and {dace egg in boiling water. Microwave approx imately one minute until desired poaching is reached. Remove egg with slotted spoon, place egg on buttered toast and cover with warm milk. Enjoy! Lon Atkins Chester Co. (Turn to Page BS)
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