B&Lancaster Fanning, Saturday, April 10, 1999
Egg Possibilities
The good egg is hard to beat no
matter how you make it.
Eggs are an excellent source of
protein and very low in both fat
and saturated fat compared with
other sources of high quality pro
tein such as red meats and cheese.
Lots of people have scrambled
thoughts about eggs since eggs
have taken a beating on the medi
cal front for the past two decades.
Accused of being high in choles
terol, eggs were dropped from
many diets.
Recent research defends the
egg. Dietary cholesterol has little
effect on people’s cholesterol
levels. That means the cholesterol
you swallow is not the culprit.
The amount of fat you eat and
particularly saturated fat has the
largest influence on cholesterol
readings. Excluding eggs from the
diet is one of the least effective
ways to manage cholesterol levels.
Foods such as buttered biscuits,
rich desserts, and potato chips are
the foods to limit
When it comes to what your
body needs, eggs are almost “eggs
actly” the perfect food. Of course,
you can abuse them. Cooked in a
lot of butter or combined with
cream can overload the body with
too much fat if you need to watch
your weight. But for the majority
of people, the body maintains a
balance: If cholesterol on the din
ner plate goes up, production of
body cholesterol often goes down.
Try these recipes. You’ll find
out that eggs are even better than
they’re cracked up to be.
CREAMED EGGS
8 hard-cooked eggs
2 cups thin white sauce
6 slices toasted bread
1 teaspoon salt
Vi teaspoon pepper
'A cup Velvetta cheese
To make white sauce, melt 3
tablespoons butter in saucepan.
Add 2 tablespoons flour, salt, and
pepper. Stir until well blended.
Slowly add 2 cups milk, stirring
constantly until a smooth paste is
formed. Add diced cooked eggs to
white sauce. Stir in cheese. Heat
until hot. Serve over buttered toast.
Our family enjoys sliced,
cooked ham layered on toast also.
Our family operates a layer
poultry farm and we enjoy eggsfix
ed many ways.
Esther Mac Horst
Waynesboro
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 ingredients
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 listed below.
April
May
BREAKFAST
DUTCH BABIES
6 tablespoons butter
6 eggs
1 cup milk
1 cup flour
1 teaspoon baking powder
'A teaspoon salt
Use 2-3-quart casserole dish.
Place casserole dish with butter
into oven until butter is melted. In
blender, blend eggs until frothy.
Slowly add milk, flour, baking
powder, and salt. Blend well.
Slowly pour into casserole dish.
Bake at 375 degrees for 40-45
minutes or until puffy and brown.
Serves 4. Good served with syrup.
Lucinda Martin
Schaeffers town
HAM AND CHEESE QUICHE
2 cups biscuit baking mix
'h cup cold water
3 eggs, beaten
1 cup sour cream
1 cup shredded cheddar cheese
'/: cup chopped green onions
'/: teaspoon onion salt
1 cup chopped cooked ham
Heat oven to 425 degrees.
Grease 12-inch pizza pan. Mix
baking mix and water until soft
dough forms. Beat vigorously 20
strokes. Smooth dough into ball
and knead 5 times. Press into pizza
pan. Bake 10 minutes.
Mix eggs, sour cream, cheese,
onions, and onion salt Pour over
crust Sprinkle ham mi top. Bake
about 25 minutes or until set Let
stand 5 minutes before cutting.
Sallic Jo Nailor
Enola
BROCCOLI QUICHE
10-inch pic shells
1 cup shredded Swiss cheese
4 eggs, beaten
1 pint half and half cream
V« cup chopped onion
% teaspoon salt
V: teaspoon black pepper
'A pound finely chopped cooked
broccoli
Prick bottom of pie shell. Bake
at 425 degrees for 6-8 minutes.
Cool.
Sprinkle cheese and onion even
ly into pie shell. Then sprinkle
broccoli over cheese and onion.
Combine eggs, cream, salt and
pepper. Beat well. Pour into pic
shell. Bake 425 degrees for 15
minutes. Reduce heat to 300
degrees. Bake until fork comes out
clean, about 30 minutes.
17 - Asparagus
24 - Rhubarb
1 - Foods That Prevent Osteoporosis
8 - Mother's Cooking
Preheat oven to 325 degrees.
Grease 6 cup muffin tin with butter
or vegetable spray.
Place ground ham in a medium
bowl. Beat together 1 egg and
water and mix into ground ham.
Mix thoroughly and pat into the
bottom and sides of each cup.
Break one egg into each ham
cup. Place in middle shelf of oven
and bake 10 to IS minutes or until
white of egg is set
Remove and place each egg cup
on piece of toast and garnish with
parsley. Serve immediately.
Yields 6 servings.
YELLOW ANGEL
FOOD CAKE
8 egg whites
V» teaspoon cream of tarter
% teaspoon salt
1 cup granulated sugar
Beat egg whites until foamy,
add cream of tarter and salt Beat
until stiff, then add sugar gradual
ly, beating until peaks form. Set
aside.
Sal lie Jo Nailor
Enola
8 egg yolks
Va cup sugar
2 teaspoons vanilla
1 cup flour
2 tablespoons cold water
Beat egg yolks until fluffy. Add
sugar gradually. Add flour, water,
and vanilla. Fold in by hand the
egg white mixture. Bake at 325
degrees for 60 minutes in a 10-inch
ungreased tube pan.
Esther Mae Horst
Waynesboro
If you don’t have time to start your day with an omelet, make it for lunch, dinner, or
brunch. Garden Omelet is packed with protein, vitamins, and minerals to give you
“eggs-actiy” what your body needs.
EGG AND HAM CUPS
I'/j cups ground cooked ham
7 large eggs
I'A tablespoon water
6 pieces toast or English muffin
slices
6 parsley sprigs
DEVILED EGGS
8 hard-cooked eggs
4 teaspoon vinegar
3 tablespoons mayonnaise
V« teaspoon prepared mustard
1 tablespoon milk
'/• teaspoon pepper
V* teaspoon salt
Cut eggs in half lengthwise.
Remove yolks, mash while warm.
Add remaining ingredients. Mix
well and refill egg whites. Sprinkle
with paprika. To make an excellent
smooth-texture yolk mixture,
blend in a food processor.
Jump start your day with a protein-packed breakfast of eggs.
Omelets remain one of the most popular entrees on the breakfast menu.
But omelets ate no longer confined to breakfast menus. They keep
popping up at buffets, for lunch, and even for dinner. People who don't
have time to prepare an omelet before rushing off to work are enjoying
them at other times of the day.
B. Light
Lebanon
Whether it’s breakfast, a buffet, lunch or dinner, eggs are “eggs
actly” a great way to fill your body’s protein needs.
GARDEN OMELET
4 servings
2 tablespoons bottled reduced-fat Italian salad dressing
'A cup shredded carrots
*/« cup chopped green onions with tops
V« cup chopped green peppers
'A cup chopped peeled cucumbers
1 medium tomato, chopped
8 eggs
'A cup skim milk
'A teaspoon salt, optional
4 teaspoons cooking oil, divided
1 cup alfalfa sprouts
la small saucepan over medium heat, cook dressing, carrots, onions,
and peppers until tender. Stir in cucumbers and tomatoes. Set aside;
keep warm
Beat together eggs, milk, and salt, if desired. In 7- to 10-inch omelet
pan over medium heat, heat 1 teaspoon oil until just hot enough to
sizzle a drop of water. Pour in 'A cup of the egg mixture. Mixture
should set immediately at edges. With inverted pancake turner, care
fully push cooked portions at edges toward center, tilting pan and mov
ing cooked portions so uncooked portions can reach hot pan surface.
When top is thickened and no visible liquid egg remains, fill with
one-fourth of the vegetable mixture and V« cup alfalfa sprouts. Fold
omelet in half. Invert onto plate. Repeat for remaining omelets.
Esther Mae Horst
Waynesboro
Featured Recipe
MUSTARD EGGS
12 hard-cooked eggs
3 tablespoons prepared mustard
% cup granulated sugar
'h cup vinegar
1 cup water
Pinch salt
Mix together mustard and sugar,
add vinegar and water, heat. Pour
over whole hard-cooked eggs.
Store in refrigerator for a day or so
to develop flavor.
Esther Male Horst
Waynesboro
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