Deviled Eggs
Need a tip for filling this southern delicacy?
12 hard- cooked large eggs
½ cup reduced-fat mayonnaise
1 teaspoon lower-sodium Worcestershire sauce
1 teaspoon tarragon vinegar or vinegar
½ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons minced parsley
Cut the hard-cooked eggs in half lengthwise. Remove the yolks. Set aside
the egg white halves.
In a large bowl, use a fork to mash the yolks until the consistency of
fine crumbs.
Stir in the mayonnaise, Worcestershire sauce, vinegar,
mustard, salt, and pepper.
Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with
the parsley. Cover and refrigerate for 1 to 6 hours. Makes 24 side-dish
servings.
Prep Time: 20 minutes, Chilling time: 1 hour
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Farmers
Breakfast
|
This
potato-and-egg skillet dish that was originally served at midmorning
as a second breakfast for the hard working Amish Farmers. For today’s
lighter eating styles, it makes a wonderful brunch or supper. |
2 strips lean bacon, chopped
2-1/2 cups frozen hash brown potatoes with onions and green peppers
5 large eggs
2 large egg whites
1/4 cup low-fat (1% milkfat) milk
1/2 teaspoon dried chervil leaves or thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
In a 10-inch nonstick skillet, cook bacon over moderate heat until crisp.
Remove bacon, reserve drippings in skillet. Drain bacon on paper towels;
set aside. Carefully add potatoes to reserved drippings; cook for 8 to 10
minutes or until tender, stirring often. In a large bowl, whisk together
the eggs,
egg whites, milk, chervil, salt, and pepper. Pour egg mixture over
potatoes and
bacon. Cook over moderate heat, without stirring, until set on the bottom
and around
the edge. (Use the corner of a pancake turner to constantly lift the
cooked edge so the uncooked eggs flow to the bottom.) Cook for 3 minutes
more or until the eggs are almost set. Cover and cook for 1 minute or
until the eggs are set but still moist. Sprinkle with the cooked bacon.
Makes 4 main-dish servings. Prep. Time: 10 minutes, Cooking Time: 20
minutes.
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Hole in One
| This is easy enough for the kids to help make |
2 slices home-style white bread
2 teaspoons butter or margarine, at room temperature
2 large eggs
1 strip lean bacon, chopped and cooked until crisp
With a 2-inch round cookie cutter or biscuit cutter, cut out the center of
each bread slice.
(Use centers later for breadcrumbs.)
Spread both sides of bread slices with the
butter.
In a 10-inch nonstick skillet, toast bread on one side over
moderate heat until golden.
Reduce heat to moderately low. Turn the bread over. Break an egg into the
whole in
each slice. Sprinkle the bacon over eggs. Cook, covered, for 5 to 6
minutes or until
eggs are firm. Makes 2 main-dish servings.
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Overnight Breakfast Casseroles:
Pssst... here's a tip on
cutting down on egg yolks
4 ounces bulk pork sausage
6 large eggs
2 large egg whites
2 tablespoons water
1 tablespoon minced chives
1 cup low-fat (1% milkfat) milk
2 tablespoons all- purpose flour
¼ teaspoon white pepper or black pepper
1/8 teaspoon salt
½ cup shredded Swiss cheese (2 ounces)
Paprika
In a 10-inch nonstick skillet, cook the sausage over moderate heat until
cook through. In a medium-sized bowl, whisk together the eggs; egg
whites, water, and chives. Pour over sausage in skillet. Cook, gently
scrambling the eggs with a wooden spoon, for 5 minutes or just until
firm yet moist. Spoon into 4 lightly greased 10-ounce custard cups.
In a medium-sized saucepan, whisk together the milk, flour, pepper, and
salt. Cook over moderate heat, whisking constantly, until the mixture
starts to thicken. Cook and whisk for 2 minutes more or until
thickened. Stir in the Swiss Cheese until melted. Spoon the cheese
mixture over the eggs. Cover and refrigerate for 8 to 24 hours.
Preheat oven to 350 degrees. Bake casseroles, covered, for 40 minutes
or until heated through. Sprinkle with paprika before serving. Makes 4
main-dish servings.
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Quick Cheese Puffs
¾ cup milk
2 slices bread, crumble fine
2 tablespoons Vegetable oil
6 tablespoons grated sharp cheese
3 eggs, separated
Salt and pepper to taste
Scald milk; add bread. Stir until smooth; add oil. Add cheese; cook for 5
minutes, stirring constantly. Remove from heat; cool slightly. Stir in
beaten egg yolks. Fold in stiffly beaten egg whites; season
with salt and pepper. Turn into greased casserole. Bake at 425 degrees for
15 minutes or until puffed and browned. Serve immediately.
Yields: 4 servings.
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Ham With Potatoes and Eggs
1/3 cup chopped onion
1/2 cup cooked ham or bacon
5 to 6 sliced potatoes
3 eggs, beaten slightly
1/4 cup milk
Salt and pepper to taste
Melt 2 tablespoons fat in skillet; partially fry onion. Add ham and
potatoes. Fry until mixture is hot; reduce heat. Beat eggs; add milk,
salt and pepper. Pour eggs over potatoes; cover skillet. Cook until
eggs are done, turning potatoes and eggs occasionally. Serve
immediately. Yield: 6 servings.
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Ham and Egg Pie
1 store bought or homemade pie crust
1-1/2 cups shredded part-skim mozzarella or Swiss cheese (6-ounces)
1/2 cup finely chopped cooked lower-sodium ham
2 tablespoons all-purpose flour
1-1/2 cups low-fat (1% milkfat) milk
2 large eggs
2 large egg whites
1/2 teaspoon basil leaves
1/8 teaspoon black pepper
Preheat the oven to 400 degrees. Line a 9-inch pie plate or quiche dish
with the pie crust; crimp the edge. Line the crust with foil and fill
with dried beans. Bake for 15 minutes or until light brown. Cool pie
crust on rack for 5 minutes; discard foil. (Save beans for future pastry
baking.)
Meanwhile, in a medium-size bowl, combine the mozzarella cheese, ham,
and flour. Spread in crust.
In the same bowl, whisk together the milk, eggs, egg whites, fine herbs,
and pepper. Pour over the mixture into the crust. Cover edges of pie
with foil. Bake for 20 minutes; remove foil. Bake 15 minutes more or
until the center is set. Makes 6 main-dish servings.
Prep Time: 15 minutes, Cooking Time: 50 Minutes.
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Mexi-Chile Casserole
1 (6 ounce) package corn chips
2 cups shredded sharp process American cheese
1 (15 ounce) can chili with beans
1 (15 ounce) can enchilada sauce
1 (8 ounce) can seasoned tomato sauce
1 tablespoon instant minced onion
1 cup sour cream
Reserve 1-cup corn chips and 1/2 cup cheese. Combine remaining chips
and cheese with chilly, sauces and onion. Pour into casserole. Bake at
375-degrees for 20 minutes. Remove from oven; spread top with sour
cream. Sprinkle with reserved cheese. Arrange remaining corn chips
around edge. Bake 5 minutes longer. Yield: 6 servings.
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Egg-Mushroom Casserole
1 large onion
1 green pepper, chopped
1/2 cup chopped celery
1/4 cup butter
6 hard cooked eggs, chopped
1 cup cooked mushrooms
2 cups thin cream sauce
1/2 teaspoon salt
1 can refrigerator biscuits
Fry onion, green pepper and celery in butter until golden brown. Mix
with hard-cooked eggs and mushrooms. Stir in cream sauce and salt.
Pour into greased baking dish. Cover with unbaked biscuits. Bake in
400-degree oven until biscuits are brown, about 10 to 12 minutes.
Casserole may be frozen. Canned celery or mushroom soup may be
substituted for thin cream sauce. Yield: 4-6 servings.
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Old Fashioned Fondue
3 large egg whites
1-3/4 cups low-fat (1% milkfat) milk
1 cup finely shredded Colby or Cheddar cheese
2 large eggs
1 tablespoon butter or margarine, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon each salt and black pepper
Preheat the oven to 325-degrees. In a clean medium-size bowl, with an
electric mixer on high, beat egg whites until stiff peak form.
In another medium-size bowl, whisk together the milk, bread crumbs,
Colby cheese, egg yolks, butter, thyme, salt, and pepper. Fold in the
stiffly beaten egg whites. Spoon mixture into a lightly greased 8-inch
round baking dish.Place baking dish in a shallow baking pan and pour
hot water around the
baking dish to a depth of 1-inch. Bake for 30 to 35
minutes or until a
knife inserted near the center comes out clean. Serve
with broccoli
spears. Makes 3 main-dish servings.
Prep Time: 20 minutes, Cooking Time: 30 minutes.
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|
On my own I never would have thought to make a dish like
this -- the recipe seems a little strange at first glance --
but it's really delicious. It's now a weekend favorite with
my hungry family! Rita R.
Thanks Rita R! |
Breakfast Casserole
16 slices of your favorite bread, crusts removed
8 slices ham or cooked bacon
8 slices sharp cheddar cheese
6 eggs
1/2 teaspoon dry mustard
1/4 cup minced onion
1/4 cup green pepper, finely minced
2 teaspoons Worcestershire sauce
3 cups milk
Tabasco sauce to taste
salt and pepper, to taste
1/4 pound butter
2 cups Special K or Corn Flakes cereal, crumbled
Directions:
Using a 9" by 13" glass baking dish, put enough slices of
bread to entirely cover the bottom of the dish. Cover the
bread with slices of bacon or ham. Lay slices of cheese on
top of bacon and then cover with slices of bread to make
like a sandwich.
Beat the eggs, salt and pepper, dry mustard, onion, green
pepper, Worcestershire sauce, milk and Tabasco sauce. Pour
over bread. Cover and put in the refrigerator overnight.
In the morning, melt 1/4 lb butter. Mix with the cereal
and pour over top of the casserole.
Bake uncovered for one hour at 350 degrees. Let stand for 10 minutes before
serving.
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|
These wonderful eggs will tempt even the most hard-to-please child |
Eggs in a Nest
1-1/2 cups warm mashed potatoes
1/4 cup reduced-fat sour cream dip with onion
1 tablespoon parsley, minced
4 large eggs
1/4 cup reduced-fat Cheddar cheese, shredded (1-ounce)
in a medium-sized bowl combine the potatoes, sour cream dip, and parsley.
Spoon potato mixture into 4 lightly greased custard cups. With the back of
a spoon press the potatoes onto the bottom and halfway up the sides of each
custard cup to make a “nest”. Break one egg into each nest. Place the
custard cups onto a baking sheet. Bake in a preheated 425-degree oven for
15 minutes or until the eggs are set. Sprinkle with the Cheddar cheese.
Let stand for 2 minutes. Makes 4 main-dish servings.
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Baked Eggs in Tomatoes – Low-Cal
2 large firm ripe tomatoes, halved crosswise
4 eggs
1/4 cup soft white bread crumbs
1/4 cup coarsely grated sharp Cheddar cheese
1 tablespoon minced parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425-degrees. Scoop pulp from tomatoes, then stand the
cut sides up in a greased 9-inch pie pan. Bake at 425-degrees for 5 to 7
minutes, uncovered. Remove from oven. Break eggs one at a time and place
into custard cup and slide into a tomato. Mix crumbs, cheese, parsley,
salt, and pepper, sprinkle over eggs. Bake uncovered, about 15 minutes or
until eggs are just about set and the toppings are golden. Serves 4. About
160 calories per serving.
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| Thanks Frances in Georgia |
Mexican Potato Omelet
4 medium unpeeled red or white potatoes, washed and cut into 1/8, dice
1/4 cup oil
1 small onion, minced
2 jalapeno chilies, stemmed and minced
1 teaspoon chili seeds
Salt
12 large eggs
Warmed tortillas
Heat the oil in a large saucepan. Add the potatoes, onions, jalapeno and
chili seeds and cook over medium - high heat, stirring from time to time,
until the potatoes are soft but not disintegrating. About 15 to 20
minutes. Sprinkle with salt to taste.
Meanwhile, break the eggs into a bowl and stir with a fork to mix the yolks
into the whites.
Add the eggs to the skillet and stir to blend with the potato mixture. Cook
over medium heat, gently pushing the setting edges into the middle with out
scrambling the eggs, until almost completely set, 10 to 15 minutes. Cover
and continue cooking over low heat until firm, 3 to 5 minutes more. Transfer
to a platter without folding over. Serve right away with warm tortillas on
the side. Serve 6.
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Quick Tamale Pie
1 cup quick grits
1 teaspoon salt
2 (15-ounce) can chili without beans
1 cup Cheddar cheese
Boil grits in 4-cups water with salt according to package directions.
Spread half the cooked grits in a 9-inch square baking pan. Top with the
chili. Add another layer of cooked grits. Cook, uncovered, in a 350-degree
oven for 20 minutes. Spread grated cheese over the top during the last 10
minutes of cooking. Yield: 4 serving.
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|
These are great open face sandwiches for the kids. You can
have the kids create a face on the sandwich using their favorite
toppers. |
Cheese Dreams
4 slices home-style white bread
4 slices American or Cheddar cheese
Toppers: (carrot slices or shreds, zucchini slices or strips, green pepper
strips, nuts, sesame seeds, and or raisins
Preheat the broiler. Top each bread slice with a slice of cheese. Design
faces using your choice of toppers. Broil sandwiches 3 to 4-inches from heat
for 2 to 3 minutes or until cheese melts. Makes 4 main dish servings.
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Deviled Eggs 2
8 eggs
3 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1 teaspoon prepared yellow mustard
Paprika (optional)
1/2 teaspoon lemon juice
Tobasco sauce to taste
Salt and pepper to taste
In a large saucepan boil the eggs for 20 minutes; plunge into cool water.
When
cool enough to handle shell the eggs and slice in half lengthwise.
Using a spoon
scoop out the yolk and place into a medium sized bowl. Mash eggs using
a fork.
Add the remaining ingredients except paprika and blend well. You can
use an
electric mixer. Replace the egg yolk mixture back into the egg
white halves. And
garnish with paprika if desired.
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Triple Cheese Grills
3/4 cup (3 ounces) shredded Monterey Jack cheese
3/4 cup (3 ounces) shredded sharp Cheddar cheese
3/4 cup (3 ounces) shredded Swiss cheese
1/4 cup minced onion
1/3 cup mayonnaise
1 tablespoon Dijon mustard
16-sandwich bread slices
1/2 cup butter or margarine, softened****
1/2 pound thinly sliced ham (optional)
Combine first 6 ingredients. Spread one side of bread slices evenly with
butter. Turn 8 slices buttered side down; spread evenly with cheese mixture.
Top with ham, if desired, and remaining bread slices, buttered side up.
Place a large nonstick skillet over medium heat until hot, if using an
electric griddle heat to 250-degrees cook sandwiches, two at a time, 10
minutes per side or until golden, turning once Yield: 8 servings.
****Note:
Melt butter and brush on, it's much easier.
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Golden Cheese Bake
2 cup rice, cooked
3 cups carrots, shredded
2 cups American cheese, grated
1/2 cup milk
2 beaten eggs
2 tablespoons onion, minced
1-1/2 teaspoons salt
1/4 teaspoon pepper
In a large bowl combine the rice, carrots, 1-1/2 cups cheese, milk, eggs,
onion, and seasonings.
Mix well. Pour the mixture into a greased 1-1/2 quart baking dish.
Sprinkle with the remaining
cheese. Bake at 350-degrees for 1 hour. Serves: 6.
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|
This recipe is a novelty for egg and pizza lovers.
|
Pizza Omelet
6 eggs, lightly beaten
3 scallions, chopped
1 cup Cheddar cheese, grated
4 strips cooked bacon, crumbled
1 large tomato, chopped
Salt & pepper
1/4 teaspoon oregano
1/4 teaspoon basil
Combine all ingredients in a buttered, shallow baking dish. Bake at
350-degrees for
30 minutes, or until a knife inserted in the omelet comes out clean. Serves:
4.
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Chicken Omelet
12 eggs
1 cup chicken, cooked and diced
1 teaspoon salt
1/8 teaspoon pepper
In a large bowl combine the eggs with the salt, and pepper. Mix well with a
fork or wire whisk. Pour the egg mixture into the top of a double boiler.
Place over rapid boiling water. Cook slowly, gently lifting from the bottom
and the sides with a spoon as the mixture sets. When partly cooked add the
chicken and continue cooking and folding over until done but still moist.
Serves: 6 at 240-calories.
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Country Omelet
4 strips bacon
About 8 walnut
halves
1 small red or
white thin-skinned potato, cut in1/8-inch dice
1/4 cup onion,
diced
2 tablespoons
butter or margarine
3 to 4 eggs,
lightly beaten
1/3 cup Swiss
cheese, shredded
1 tablespoon
parsley, minced
About 1/4 cup
sour cream
Salt
In a large
skillet, cook bacon over medium heat until crisp. Remove the bacon from the
pan, crumble, and set aside. Add the walnuts to drippings and cook,
stirring, over medium heat for 1 to 2 minutes or until the nuts are lightly
browned; set the nuts aside. Discard all but 2 tablespoons drippings. Add
the potato and onion and cook, stirring, over medium-low heat until the
potato is fork-tender but only slightly browned (approximately 10 minutes);
remove from the pan, set aside, and keep warm. In a 7 to 8-inch omelet pan
over medium-high heat, melt the butter and heat until foam begins to
subside. Pour in the eggs. As edges begin to set, lift with a spatula and
shake or tilt pan to let uncooked egg flow underneath. When the egg no
longer flows freely and top of omelet is still moist, sprinkle eggs with
potato, cheese, bacon, and parsley. Remove from heat. Mound sour cream in
center of omelet. Garnish with toasted walnuts. Cut into wedges to serve,
and salt to taste. Makes 2 servings.
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