86-Lancaster Fn
‘Eggstra ’ Nutrition Packed Into
These Cracking Good Recipes
Now that research has cleared
up the many misconceptions
about dietary cholesterol and
heart disease, growing aware
ness of eggs’ nutritional benefits
are appealing to heath conscious
consumers.
Eggs contain the highest qual
ity protein available at the
lowest cost. Eggs contain pro
tein, B-vitamins, folic acid, and
vitamins A, D, and E. Eggs are
one of the few foods that natu
rally contain vitamin D.
Although eggs do contain
cholesterol, recent research
shows that dietary cholesterol
has little effect on the choles
terol levels in blood, and very
little to do with heart disease.
So enjoy these “crackin’”
good recipes packed with “eggs
tra” nutrition.
EGGS ARNOLD
% cup butter
2 medium onions, peeled,
thinly sliced
8 eggs
Vi cup milk
1 teaspoon tabasco pepper
sauce
'/4 teaspoon salt
2 tablespoons chopped pars
ley
4 English muffins
1 tablespoon spicy brown
mustard
3 ounces thinly sliced salami
In medium skillet, melt
butter. Cook onions over low
heat about 15 to 20 minutes or
until lightly golden. Meanwhile,
in large bowl, beat together eggs,
milk, tabasco sauce, and salt.
When onions are cooked, stir in
egg mixture. When edges begin
to set, draw cooked portions
toward center so uncooked por
tion flows to bottom. Stir con
stantly, cook over low heat
about 4 to 6 minutes or until
eggs are cooked throughout, but
still moist. Gently stir parsley.
Split and toast English muffins,
spread with mustard. Top with
salami slices and egg mixture.
Serve with additional tabasco
sauce, if desired. Makes 4 serv
ings.
Amanda Grossman
Chester Co. Dairy Princess
SHAKE-EM-UP
SCRAMBLED EGGS
1 medium tomato
Vi cup shredded Cheddar
cheese
Dash pepper
4 eggs
V* teaspoon salt
1 tablespoon shortening
Chop tomato into half-inch
pieces. Put tomato in one-quart
jar. Add eggs, cheese, salt, and
pepper. Cover the jar tightly and
shake well.
Heat shortening in 10-inch
skillet over low heat until
melted. Tilt and turn the skillet
to coat evenly with the melted
shortening.
Pour egg mixture into hot
skillet. Cook over medium heat.
Turn eggs gently as the mixture
starts to set at bottom. Cook 5 to
8 minutes or until eggs are
cooked through but are still
moist and shiny. Makes 4 serv
ings.
Ashley Carper
Huntingdon Co. Dairy Princess
il 29, 2000
Saturday,
CRUSTLESS
CRAB QUICHE
6-ounces Alaskan snow crabs
(frozen or canned)
4 slices bacon
Vi cup biscuit mix
Vi cup melted butter
1 Vi cups milk
Vs teaspoon salt
Dash pepper
2 cups shredded Swiss cheese
Thaw crab if frozen, drain, re
serving liquid. Fry bacon, drain,
and crumble. Beat together eggs,
biscuit mix, butter, milk, crab
liquid, salt, and pepper until
smooth.
Pour into 9-inch pie plate.
Sprinkle crab, cheese, and bacon
over top and press down gently.
Bake at 350 degrees for 35-45
minutes.
Laura Hess
Lancaster Dairy Ambassador
EGG AND SAUSAGE
CASSEROLE
1 pound sausage
2Vi cups milk
6 eggs
6 slices bread
1 cup shredded cheddar
cheese
1 teaspoon salt
1 teaspoon dry mustard
Brown sausage, drain off fat.
Whip eggs, milk, and other
ingredients. Butter a large dish.
Lay bread'on bottom. Pour egg
mixture and sprinkle cheese and
sausage on top. Cover with wax
paper. Put in refrigerator over
night.
Bake at 325 degrees for 45
minutes or until brown. Serves
10 people.
Lancaster Dairy Ambassador
HAM AND CHEESE STRATA
16 slices white bread
V* pound ham, diced
V* pound cheese, cut fine
6 eggs
3 cups milk
Salt and pepper, to taste
Buttered crumbs
Line bottom of big glass pan
with eight slices bread. Add a
layer of ham and cheese; repeat
bread, ham, and cheese. Beat 6
eggs with 3 cups milk. Add salt
and pepper to taste. Pour over
mixture in dish. Let stand over
night or several hours. Put
buttered crumbs on top and
bake until firm. Bake at 350 de
grees for 40 minutes.
Laura Hess
Lancaster Dairy Ambassador
CHEESE FONDUE
6 slices bread, torn into pieces
1 cup grated American cheese
or your favorite
3 eggs
2Vi cups milk
Vi teaspoon salt
Put bread into a greased, shal
low baking dish. Sprinkle with
cheese.
Beat eggs, milk, and salt. Pour
over bread and cheese. Let stand
30 minutes.
Set in a pan of hot water.
Bake at 350 degrees for 40 min
utes. Serves 6-8.
’ Can be served with ham and
gravy.
(Turn to Pago B 8)
Omelet King Reveals His Secrets
LOU ANN GOOD
Lancaster Farming Staff
LANCASTER (Lancaster
Co.) Omelet King Howard
Helmut set a Guiness Book
world record when he made 427
omelets in 30 minutes. He trav
els the world demonstrating his
omelet-making skills and
spreading the word about “the
good egg.”
On Tuesday evening Helmut
came to Lancaster to show about
100 consumer science teachers
how to make high-speed
omelets, deviled eggs in a bag,
frittatas, cornmeal cakes, and
flaming desserts.
The Omelet King Alls roles as
comedian and teacher as he flips
omelets and rapid-fires cooking
tips.
“Anyone can make an omelet
in 40 seconds,” the King assures
nervous novices, who must cook
their own after watching him.
The universal recipe for an
omelet is two eggs plus two
tablespoons water. If making for
a crowd, multiply the recipe to
the amount desired, but cook
only one omelet at a time. Use a
soup ladle, which contains a half
cup to scoop into a hot 10-inch
skillet
Laura Hess
Stove temperature should be
set on high. Put one tablespoon
butter into hot skillet. Pour in a
half a cup of the egg mixture.
The eggs will begin to bubble.
Tilt and dig hole so that liquid
egg fills in. In 20 seconds, omelet
should be cooked on the bottom
and moist on top.
Have the filling you want to
use ready to sprinkle on top of
the left side of the omelet:
cheese, tomatoes, onion, bell
peppers, ham, etc.
For ease in flipping omelet,
Helmut instructs: Point handle
of skillet at your navel, put fill
ing on the left side of the omelet,
and flip the right side over.
‘lf it tears, don’t worry,”
Helmut tells the audience.
“When you flip it into the plate,
that side will be upside down
and no one will notice.”
Aiverna Martin
Wellsboro
Under the Omelet King’s watchful eye, consumer science teachers prepare their own
omelets. The event was sponsored by the Lancaster County Poultry Association.
for S seconds on each side. Place
tortilla on plate. Then make an
omelet as instructed, but instead
of filling only the left side of the
omelet, distribute the filling over
the whole top of the omelet.
Spoon salsa over the cheese.
Slide omelet onto tortilla. Roll
sides in, then roll forward. Slice
in half. Place one side down,
stand up the other side. Puddle
some salsa, sour cream, and
parsley next to the frittata for an
eye-pleasing presentation.
Teachers each made then
own omelet or frittata. Addi
tional food was available at the
event conducted at the Farm
and Home Center.
The presentation was spon
sored by the Lancaster County
Poultry Association for con
sumer science teachers from
Lancaster, Lebanon, and York
counties. The association con
ducts an annual event for the
teachers to keep them updated
on the latest information about
eggs and poultry, and to encour
age them to teach these findings
in the classroom.
Cornmeal Cakes
For batter, combine:
1 small box corn muffin mix
1 small can corn, drained
Shredded cheese
Mushrooms, chopped
Onions, chopped
Cooked ham, chopped
On hot, greased griddle,
evenly space 5 mounds of one
heaping tablespoonful of batter.
Fry like pancakes; turn when
bubbly. Serve with salsa, sour
cream, and parsley.
Deviled Eggs In A Bag
Hard cook eggs, slice in half
and throw the yolks in a plastic
bag and squeeze. Add desired
amounts of mayonnaise, pickle
relish, mustard, and other
ingredients if preferred. Close
bag and squeeze. In a few sec
onds, ingredients are thoroughly
combined. Push contents to
bottom corner of the bag. Cut off
small corner of bag and pipe
ingredients into the cooked egg
whites.
Gourmet Flaming
Dessert Omelet
Make an omelet, but do not
flip. Take to table and fill left
side of omelet with the follow
ing;
1 pint strawberries
2 kiwi, peeled, sliced
1 banana
Maraschino cherries
Pecans, chopped
Sprinkle with confectioners’
sugar. Fold over. Glaze with 1
heaping tablespoon 70-proof
apricot-flavored brandy. Light
with match to ignite for a few
seconds. Be careful flames may
shoot high.
Featured
Recipe
n Beat- For each
omelet, beat to
vm\ g et h er 2 eggs and
2 tablespoons water
with a dash of
salt and pepper and/or your favorite
herb or seasoning until blended
Pour - In 7- to
If \ 10-inch omelet pan
or skillet over
ifs me( hum-lngh heat,
Vgr- heat 1 teaspoon but-
ter or cooking oil
(or use cooking spray) until just hot
enough to sizzle a drop of water Pour
in egg mixture Mixture should set
immediately at edges
Push - With an
inverted pancake
turner, caretully
push cooked por
tions at edges to
ward center so un
cooked portions can
reach hot pan sur
face
Tilt - Tilt pan and
move cooked por
tions as necessary
Fill - When lop is
thickened and no
visible liquid egg
remains, lop with
prepared filling
With pancake tur
ner, fold omelet in
half
Serve - Invert on
to plate with a
quick flip of the
wrist or slide from
pan onto plate.