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HOT EGG SALAD
8 large eggs; hard boiled and chopped
2 cup sharp Cheddar Cheese, shredded
1 cup green bell pepper, Chopped
3 tablespoons onion; grated
2/3 cup evaporated milk
3 tablespoons prepared mustard
1 1/2 teaspoon salt
1/4 teaspoon pepper
3 sandwich Buns Or Rolls
The buns or rolls should be split, toasted and buttered. Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. Makes 8 servings.
CRAB DEVILED EGGS
12 hard-cooked eggs
1/2 c. mayonnaise or salad dressing
2 tbsp. finely chopped onion
1 tbsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
1 (7 1/2 oz.) can crabmeat, drained, flaked, and cartilage removed
Cut each egg in half lengthwise. Carefully remove and sieve yolks or mash until smooth. Combine with mayonnaise, onion, mustard, salt, and pepper. Mix well. Add the crab to egg mixture, reserving a few pieces for garnish, if desired. Fill egg whites with yolk mixture. Chill. Garnish each egg half with a sprig of parsley if desired. Makes 24 appetizers.
DEVILED EGGS WITH SHRIMP
Recipe from www.Nancys-Kitchen.com
6 boiled eggs, halved lengthwise
1 tsp. parsley
1 (4.5 oz.) can shrimp
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/4 c. salad dressing
1/4 c. sweet pickle relish
1 stalk celery, finely chopped
Cut boiled eggs in halves and slip out yolks. Mash with fork; mix in rest of ingredients. Refill whites with yolk mixture heaping lightly. Garnish with parsley and sprinkle with paprika for more color.
DEVILED EGGS WITH BACON BITS
1/4 c. mayonnaise
1 tsp. mustard
Salt and pepper
Cut hard boiled eggs in half. Remove yolks and mash in bowl with mayonnaise, mustard, salt and pepper. Spoon back into egg whites. Sprinkle with bacon bits and paprika.
1/2 pound shredded jack cheese
1/2 pound shredded Cheddar cheese
1/2 pound hot sausage
1 1/2 cups Bisquick
1 egg, beaten
1 package Spicy Shake N Bake
20 to 30 jalapenos
The peppers can be fresh or canned, just be sure you drain well if canned. You can also use the round mild cherry peppers instead. Slice the peppers in half lengthwise down one side only and scrape out the seeds. If you accidentally cut all the way through, just try to keep the two halves together. Mix Bisquick, sausage and cheddar in a large bowl. Get your assembly line ready: the peppers, the shredded jack cheese, the sausage mixture, the beaten egg in a shallow bowl, the Shake N Bake in a shallow bowl, and a baking rack on a cookie sheet, both coated with cooking spray. Stuff each pepper with shredded jack, then stick the halves back together, if separated. Grab a handful of the sausage goo and wrap around the pepper in the shape of an elongated egg. Dip in beaten egg and roll in Shake N Bake to coat evenly. Place on baking rack. When the peppers are all ready, bake at 350F for 25 minutes or till crisp.
12 egg, boiled
1 tsp. lemon juice
1 tsp. garlic powder
1 tbsp. mustard
2 tbsp. Miracle Whip
Boil eggs. Cool eggs, then peel. Cut eggs in half, place whites upright in dish. Place yolks in a bowl, mash by hand. (You don't want them smooth.) Add the rest of the ingredients and stir. The filling should be rough, not smooth. Fill white halves with yolk mixture. Sprinkle paprika on top lightly for decoration.
EGG DROP SOUP
8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten
In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a
boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
EGG SAUSAGE SOUFFLE
1 lb. mild bulk sausage
2 c. milk
1 tsp. salt
1 tsp. dry mustard
6 slices white bread, cubed
1 c. Cheddar cheese, grated
Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage, mix well. This must be refrigerated overnight. Next morning place in a 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.
1 tablespoon butter
1/4 cup chopped onion
4 eggs, beaten
1/4 cup chopped tomatoes
2 tablespoons crumbled feta cheese
Salt and pepper to taste
Melt butter in a skillet over medium heat. Saute onions until translucent. Pour
in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done,
stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook
until cheese is melted.
JIMMY DEAN COUNTRY BREAKFAST CASSEROLE
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.
GREEK SPINACH FRITTATA
Savor the flavors of Greece with this simple recipe. Serve as an entree with pilaf or pasta and stuff leftover frittata into a pita with lettuce, tomato and mustard for a fast lunch.
1 16-ounce (455g) container nonfat cottage cheese
4 ounces (115g) feta cheese, crumbled
2 Tbsp (15g) flour
1/2 cup (120mL) egg white substitute or 4 egg whites
3 10-ounce (285g) packages frozen spinach, thawed and well-drained
1/4 cup (45g) dried, minced onion
2 Tbsp (30mL) lemon juice
2 Tbsp (10g) dried dill
Black pepper to taste
Lemon wedges for garnish
Preheat oven to 350°F (175°C).
In a food processor, combine nonfat cottage cheese, feta cheese and flour until smooth. Add egg whites, drained spinach, onion, lemon juice, dill and pepper to taste and combine well.
Spray a 9-inch (23cm) round or square baking dish with nonstick cooking spray. Pour in spinach mixture and bake 40 to 45 minutes or until knife inserted in the center comes out clean. Cool 10 minutes before cutting. Garnish with lemon, if desired.
% fat calories: 9%
MICROWAVE BRUNCH EGGS
6 slices bacon, diced
4 green onions, sliced
6 mushrooms, sliced
1/4 c. heavy cream*
1/4 c. shredded Swiss cheese
*May substitute with light cream, milk or skim milk.
(Microwave: Power level 10, 100%, high) In 1 quart casserole place bacon. Microwave at high 2 minutes. Add onion and mushrooms. Microwave at high 2 minutes, stir. Add eggs and cream, beat with wire whisk or fork until slightly frothy. Microwave at high 2 minutes. Stir, bring coagulated portion to center and runny part to edges. Microwave 2 minutes. If still runny, microwave 30 seconds more. Remove. Top with cheese. Let stand 2 minutes. Serves 4-6.
Boil 1 doz. eggs, cool and peel. Boil: 1 can of red beets, add 1/4 cup of water. 1/2 cup of dark brown sugar. 1/2 cup of cider vinegar. Cut up 1 onion in rings or slices and add a pinch of cloves , boil for 10 minutes. Pour over peeled eggs and let refrigerate over night.
1 cup grated raw zucchini
1/4 cup chopped onion
2 Tbsp margarine
4 eggs, beaten
1/2 tsp salt
1/2 cup grated cheddar cheese
4 strips bacon, browned and crumbled
Saute zucchini and onions in margarine in skillet until tender. Combine the
eggs and salt and pour over mixture in skillet. Cover and cook on low heat just
until set. Sprinkle over the top the cheese and bacon.
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