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Serve omelets anytime of the day for a nutritious boost that make a complete meal.
Wake
WAKE-UP CASSEROLE
Layer in greased 9x13-inch
baking dish:
6 cups cooked potatoes, grated
2 cups cheddar cheese
2 cups cooked cubed ham
Onion, celery, peppers, chop
ped, as much as desired
Beat together the following
and pour over all:
7 eggs
1 cup milk
'A teaspoon dry mustard
Cover and bake at 350 degrees
for one hour. Uncover and bake
15 minutes more. Good for
brunch.
Mabel Harnish
Willow Street
SCRAMBLED EGGS
WITH CHEESE
4 eggs
'A cup milk
'A cup cheese, your choice,
shredded or diced
Salt and pepper to taste
Butter
Beat together eggs and milk.
Mix in cheese. Add salt and pep
per to taste. Melt a pat of butter
in skillet and add egg mixture.
Cook on medium heat for 5-10
minutes, or until eggs aren’t
runny. Makes 2 servings.
Sara Derstine
Tioga Co. Dairy Ambassador
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
April
13 Asparagus and Rhubarb Recipes
20 Cooking With Lamb
27 Grilled Cheese Favorites
May
4 Cooking With Seafood
Up To Eggs
SUNDAY BRUNCH
CASSEROLE
1 pound bulk sausage
8 eggs
10 slices bread, cut into cubes
(about 9-10 cups)
3 cups milk
2 cups shredded cheddar
cheese
2 cups sliced fresh mushrooms
10-ounce package frozen cut
asparagus, thawed, drained
2 tablespoons melted butter
2 tablespoons flour
1 tablespoons dry mustard
2 teaspoons dried basil
1 teaspoon salt
Crumble sausage into large
skillet. Cook over medium heat
until browned, stirring occasion
ally. Drain off drippings. Whisk
eggs in large bowl. Add sausage
and remaining ingredients. Com
bine well. Spoon into 9x13-inch
baking dish. Cover and refriger
ate eight hours or overnight. Pre
heat oven to 350 degrees. Bake
60-70 minutes or until knife in
serted near center comes out
clean. Let stand five minutes be
fore cutting into squares. Serve
hot.
Julie Hoover
Douglass ville
CINNAMON NOODLE
KUGEL
Cooking spray
4-ounces Neufchatel cheese
4-ounces fat-freee ricotta
cheese
Vi cup sugar
4 eggs
1 cup skim or low-fat milk
Vi cup butter, melted
Vi teaspoon ground cinnamon
8-ounces dry egg noodles,
cooked according to pack
age directions
Additional cinnamon, optional
Preheat oven to 350 degrees.
Evenly coat a I'/2-quart casserole
dish with cooking spray.
In large bowl, beat together
cheeses until light and fluffy.
Gradually beat in sugar until
thoroughly blended. Beat in eggs,
one at a time, until blended.
Gradually beat in milk, butter,
and cinnamon until smooth. Stir
in noodles. Pour mixture into
prepared casserole dish, smooth
ing top and sprinkling with extra
cinnamon, if desired. Bake until
thermometer inserted near center
registers at least 160 degrees and
kugel is a light, golden brown,
about 35-40 minutes. Allow to
cool 10 minutes before serving.
FIRECRACKER
DEVILED EGGS
6 hard-cooked eggs
'A cup mild salsa
3 tablespoons reduced-fat sour
cream
3 tablespoons minced green
onion
1 tablespoon chopped black
olives
1 teaspoon lemon juice
Green onions, red pepper
strips or parsley, optional
Cut eggs in half lengthwise.
Remove yolks and set whites
aside. In small bowl, mash yolks
with fork. Stir in remaining in
gredients utnil well blended. Re
fill whites, using one heaping ta
blespoons yolk mixture for each
egg half. Chill to blend flavors.
Garnish with green onions, red
pepper strips or parsley if de
sired.
Featured Recipe
Creativity and culinary excellence are what you will serve
guests with this omelet.
A variety of peppers and saisas are showing up at omelet bars
across the nation. You can offer the same bold, dramatic flavor
at home.
Peppers, chili, taco sauces and saisas lend themselves to egg
dishes. Vary the flavor by experimenting with a variety of chUi
peppers and sauces. Substitute a variety of vegetables.
Serving an omelet is as easy as cracking an egg. Get crackin’!
OMELET PIQUANT
'A cup chopped sweet red or green peppers
Vi cup water, divided
1 8.5-ounce can cream-style com
4-ounce can chopped green chilies
2 tablespoons minced green onions with tops
'A teaspoon garlic powder
1 tablespoon butter, divided
6 eggs
Vi cup taco sauce, divided
In small saucepan, stir together peppers and 2 tablespoons
water. Cover and cook over medium heat, stirring occasionally,
until tender, about 4-5 minutes. Stir in remaining vegetables
and garlic powder. Cook until heated through. Keep warm.
In medium bowl, beat together eggs and remaining water
until blended. For each omelet, heat 1 teaspoon of butter in
10-inch omelet pan or skillet over medium heat until just hot
enough to sizzle a drop of water. Pour in half cup of the egg
mixture. Mixture should set immediately at edges. With an in
verted pancake turner, carefully push cooked portions at edges
toward center so uncooked portions can reach hot pan surface,
tilting pan and moving as necessary.
When top is thickened and no visible liquid egg remains,
spoon Vi cup reserved hot corn filling down the center of the
omelet. With pancake turner, fold sides of omelet over filling.
Gently slide onto plate. Top with V* cup taco sauce. Repeat with
remaining omelets.
Cloudy egg white
nothing to worry about
When I cracked an egg
open last week, the
white was cloudy. Was
it unsafe, or just old?
Actually, a doudy-lookmg egg
white doesn't have anything to do
with food safety The bacteria most
often associated with whole eggs,
Sulihoupllu rule) ilnh',, isn’t
something you can see or smell, so
you can’t use cues like that to
determine an egg’s safety
Actually, that cloudiness most
likely comes fi om harmless carbon
dioxide that hasn’t yet escaped
through the egg shell That can
happen when eggs are refrigerated
at low temperatures between 32
degi ees and 39 degrees Fahrenheit
immediately after they’re laid,
rather than the 10 degrees to 15
degi ees that's standard It can also
happen if the egg is oiled within an
hour aftei it’s laid Oiling helps
maintain quality by sealing egg
shell’s pores Sealing the pores also
seals m the caibon dioxide
In eilhei case, the carbon
dioxide will slowly seep out
Because ot that, you c unjust about
bet that an egg with ac londy white
is probably tiesher than normal
Von can tell il an egg is oldei if the
white spi eads out thinly in the pan
when you ciack the egg 01 it its
yolk breaks easily All Ibis doesn't
net essanly mean the egg is unsafe
It just means it’s old, and its quality
isn’t the highest
Expiration dates on egg cartons
aren’t very good indicators of
safety, either They just indicate
when the eggs were packed The
U.S Department of Agriculture
says as long as you purchase a
carton of eggs before the date
expires, you should be able to use
all the eggs safely for three to five
weeks after you purchase them
Some egg cartons are stamped
with packing dates, indicated with
a three-digit code, instead of
expiration dates Packing dates are
numbered 001 to 365, with Jan 1
being 001 and Dec 31 being 365
However, no matter how old (or
young) the eggs are, it won’t help
anyone determine if the egg is
contaminated with S mlenluhs
That’s why it's so important to
keep eggs refrigerated .S'
enlei Hulls can’t multiply at
temperatures below 45 degiees
Only an estimated 1 in ‘20,000 eggs
is contaminated with the bacteria
Cooking eggs thoroughly kills the
bug, but people still use raw eggs in
certain recipes (or aren’t careful
enough to prevent cross
contamination between raw eggs
andolhei (onsumablcs) That has
made tens of thousands of people
ill m the last 15 yeais, and has
killed several dozen Hefngeialmg
eggs is the best defense
I'hoir Linr is ii si'ri’i if nl I’hr
Ohio Stutr University Si'ml
iiucshoiis to Martha h'lhpic, 2021
Colley Rond, Columbus, OH 43210
1044, ot lihpii ,'Kaosit I’dii