- April 19, 2008 at 1:46 am #257338
Egg Entree recipe12 eggs
2 cans cream-style corn
4 cups grated, sharp Cheddar cheese
2 (4 ounce) cans chopped green chiles
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/2 teaspoon pepper Heat oven to 325 degrees F. Put eggs into large bowl and beat well. Add Worcestershire sauce, salt and pepper.
Blend thoroughly. Add remaining ingredients and stir with a large spoon until well blended. Pour into a well-greased 13 x 9-inch baking dish.
Bake 1 hour and 15 minutes or until firm to the touch. Cut into squares to serve. NOTE: Recipe can easily be cut in half.
This may be prepared ahead of time, covered and refrigerated. Remove from refrigerator at least 2 hours before baking and remove the covering of the casserole. Place in a preheated oven and bake for 1 hour and 15 minutes, or until firm to the touch.
Egg Foo Yung recipe
1/2 cup shredded scallions
1 cup bean sprouts, drained well if canned Mix all together and fry in patties. Smother with Chinese Gravy. Chinese Gravy:
1 cup chicken broth
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon MSG
1 tablespoon cornstarch, mixed with a little water
Pepper Cook over low heat until thick.
Serve over Egg Foo Yung.
Eggs del Monico recipe
1/2 jar small pimento, chopped
Salt and pepper, to taste
1 cup grated American cheese
2 cans cream of mushroom soup, undiluted
2 hardboiled eggs per person
muffins Add pimento, salt, pepper and cheese to mushroom soup. Heat slowly, stirring constantly.
Slice eggs into soup mixture and continue to heat. Slice, butter and toast English muffins. Pour sauce over English muffins.
Makes6 to 8 servings.
Mardi Gras Eggs recipe
These are great for football games or picnics. 4 large hardboiled eggs
1/4 cup all-purpose flour
1 pound bulk sausage
1 egg, beaten
1 cup seasoned bread crumbs
Vegetable oil for frying Roll hardboiled eggs in flour.
Mold sausage around eggs. Roll eggs in beaten egg and dredge in bread crumbs. Fry in deep fat heated 350 degrees F to 375 degrees F until golden brown.
Pizza Omelet recipe
1/2 pound bulk sausage, browned and drained
3/4 bell pepper, chopped fine
1 medium onion, chopped fine
1/2 cup chopped green onion tops
1 (4 1/2 ounce) jar chopped mushrooms, drained
2 cups grated Cheddar cheese Over very low heat, in a 12-inch black-iron skillet coated with nonstick cooking spray, break in the eggs (not beaten). Sprinkle browned sausage to cover all eggs lightly. Sprinkle bell pepper, onions and mushrooms over eggs.
Cover entire skillet with grated cheese. Let cook very slowly until the egg yolks and vegetables are done. Slice into one-egg portions to serve.
Swiss Omelet Roll recipe
1 1/2 cups mayonnaise, divided
1/2 cup chopped scallions, divided
2 tablespoons flour
1 cup milk
12 eggs, separated
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups finely chopped ham
1 cup shredded Swiss cheese
Watercress to garnish (optional) Combine 1 cup mayonnaise, mustard and 1/4 cup scallions. Mix well and set aside. Combine remaining mayonnaise and flour.
Gradually add milk and beaten egg yolks. Cook, stirring constantly over low heat, until thickened. Remove from heat and cool 15 minutes.
Beat egg whites until stiff. Fold mayonnaise mixture, salt and pepper into whites, combining thoroughly. Pour into a 15 x 10-inch jellyroll pan lined with wax paper coated with cooking spray.
Bake at 425 degrees F for 20 minutes. Invert on towel; carefully remove the wax paper. Mix the ham, cheese and 1/4 cup scallions together and spread on the roll.
Roll from narrow end, lifting with
towel while rolling. Place on serving dish seam down and top with the mustard sauce. Garnish with the greenery of your choice.
Watercress is especially nice. Makes: 6 to 8 servings.
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