Classic Variations In Cooking With Texas Eggs - free ebook by Anonymous

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Classic Variations In Cooking With Texas Eggs

Anonymous

57 chapters

45 minute read

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57 chapters

Foreword

Foreword

This recipe book has been designed to demonstrate the versatility of cooking with Texas eggs. There are dishes that range from elegant Eggs Benedict to simple scrambled eggs. The many ways to add protein to the diet through the use of Texas eggs are included here in suggestions for main dishes, snacks, and desserts. Basic instructions on the most common preparation of Texas eggs serve as the introduction to the book. There are also sections on French dishes, Tex-Mex favorites, American and inter

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A Note About Texas Eggs

A Note About Texas Eggs

An egg is an egg is an egg? Maybe so, say some cooks. After all, the national egg industry functions under the same sanitation regulations, the same standards on grading for quality and size. But most Texans believe that there is something better about foods produced close to home. As long as you’re taking the time to prepare foods that are appealing, attractive, and nutritious, serve the best—fresh, wholesome eggs from Texas. LOOK FOR THE TAP SYMBOL, OR THE WORDS, “PRODUCED IN TEXAS.”...

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Following A Recipe That Calls For Eggs

Following A Recipe That Calls For Eggs

1. Slightly beaten : Use a fork or whisk to beat eggs just until the yolks and whites are blended. 2. Well beaten : Use a mixer or blender to beat eggs until they are light, frothy and evenly colored. 3. Thick and lemon-colored : Beat yolks in a mixer for about 5 minutes or in a blender for about 2 minutes until they become a pastel yellow and form ribbons when the beater is lifted or they are dropped from a spoon. 4. Stiff but not dry : Beat whites with a mixer or whisk until they no longer sli

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SCRAMBLED EGGS

SCRAMBLED EGGS

2 servings In a book titled “The Old Virginia Gentleman,” its author, George Bagby, describes scrambled eggs as a “necessary.” For breakfast, for sandwiches, or as the original skillet supper, families all over the country agree with Mr. Bagby. 4 eggs ¼ C. milk ½ tsp. salt Dash pepper 2 T. butter Beat together eggs, milk, salt and pepper with a fork, mixing thoroughly for uniform yellow, or just slightly for white and yellow streaks. Heat butter in 8-inch fry pan over medium heat until just hot

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FRIED EGGS

FRIED EGGS

1 serving More people greet each day with fried eggs than any other style. Perhaps you’re a sunnyside up fan, or over-easy or basted is your preference. 1 to 2 T. butter Eggs Salt Pepper In fry pan over medium-high heat, cook butter until just hot enough to sizzle a drop of water. (If a very large pan is used, more butter will be needed.) Break and slip eggs into pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides.

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POACHED EGGS

POACHED EGGS

The word poach comes from the French pocher which means to place in a pocket. Properly poached, the yolk is pocketed smoothly in the white. Breaking each egg into a saucer before slipping it into the water is gentler than cracking it directly in, and prevents mishaps. Oil Water, milk or broth Eggs Lightly oil a saucepan. Add enough water to fill 2 inches deep. Heat to boiling over medium-high heat. Reduce heat to keep water at a simmer. Break eggs, one at a time, into dish, then slip each egg in

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BAKED (SHIRRED) EGGS

BAKED (SHIRRED) EGGS

4 servings Baking is a good way to prepare eggs in quantity—you can multiply the following recipe to serve a larger group. The addition of cream gives the eggs a softer finish than that of standard fried or poached eggs. 8 eggs Salt Pepper ¼ C. half and half or light cream 4 tsp. butter, divided Grease four ramekins, shallow baking dishes, or large custard cups. Break and slip two eggs into each ramekin. Season with salt and pepper to taste. Spoon 1 tablespoon half and half over each serving. Do

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SOFT-COOKED EGGS

SOFT-COOKED EGGS

Eggs started in unheated water are less apt to crack than ones put into boiling water. Follow the directions below, and for a special treat, serve soft-cooked eggs in egg cups, in the European fashion. Eggs Water Put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand covered in the hot water 1 to 4 minutes, depending on de

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HARD-COOKED EGGS

HARD-COOKED EGGS

No wonder “hard boiled” has come to mean a tough character—boiling toughens the delicate protein of egg. Gentler cooking pays off in tenderness. The following method of turning the heat off when the water approaches the boiling point has two advantages—it won’t toughen the egg, and it saves energy. Put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent f

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EGG SALAD

EGG SALAD

4 servings or 2 cups This popular combination of hard-cooked eggs, mayonnaise, and seasonings is often served in sandwiches or in scooped-out tomatoes. It is great, too, served in a lettuce cup. ¼ C. mayonnaise 2 tsp. lemon juice 1 tsp. instant minced onion ½ tsp. salt ¼ tsp. pepper 6 hard-cooked eggs ½ C. finely chopped celery 4 lettuce leaves Blend together mayonnaise, lemon juice, onion, salt and pepper. Cut 4 slices from center of 1 egg and reserve for garnish. Chop all remaining eggs. Stir

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DEVILED EGGS

DEVILED EGGS

8 to 10 servings These stuffed eggs are so popular at picnics and buffets that the name “deviled” seems undeserved. It comes from the fiery seasonings sometimes used; milder variations are below. 6 hard-cooked eggs 2 T. mayonnaise ½ to 1 tsp. prepared mustard ½ tsp. lemon juice ¼ tsp. salt ¼ tsp. Worcestershire sauce ⅛ tsp. pepper Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork, then blend in remaining ingredients. Refill whites using about 1 tablespoon yolk

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MEAT BATTER:

MEAT BATTER:

Enough for 1 broiler or 6 servings of fried meat This may be used for batter-fried chicken or one version of chicken-fried steak. Spices such as garlic salt or paprika may be added to the flour to change the flavor from time to time. 2 eggs ½ C. milk 1 C. unsifted flour 1 tsp. double-acting baking powder ½ tsp. salt In a deep bowl, beat the eggs and milk lightly. Combine the remaining ingredients and add to the egg mixture, a small quantity at a time. Stir just until the batter is smooth. Set th

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PICKLED EGGS

PICKLED EGGS

12 appetizers In Pennsylvania Dutch Country, Pickled Eggs are a sign of summertime. Vary the flavor by substituting pineapple juice or canned beet liquid for the vinegar. The latter gives them a rosy look. 2 C. white vinegar 2 T. sugar 1 med. onion, sliced and separated into rings 1 tsp. salt 1 tsp. whole mixed pickling sauce 12 hard-cooked eggs In medium saucepan combine all ingredients except eggs. Simmer over low heat, uncovered, until onion is tender, about 10 minutes. Arrange eggs in each o

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MAYONNAISE

MAYONNAISE

About 1¼ cups 2 egg yolks or 1 whole egg 2 T. vinegar or lemon juice, divided 1 tsp. sugar 1 tsp. dry mustard ½ tsp. salt Dash cayenne pepper 1 C. salad oil, divided In small mixing bowl, beat together egg yolks, 1 tablespoon vinegar, sugar, mustard, salt and cayenne at medium speed until blended. Continue beating, adding ¼ cup salad oil drop by drop. Add remaining oil, 1 tablespoon at a time, beating constantly. Slowly beat in remaining vinegar. Chill thoroughly. To prepare in blender : Measure

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EGGS BENEDICT

EGGS BENEDICT

4 servings In the dining room of the Waldorf one day in 1894, an inventive but hungover Lemuel Benedict created a dish that would forever bear his name. He put together buttered toast, crisp bacon, poached eggs and Hollandaise sauce—and a classic was born! Oscar of the Waldorf, a menu maker of the first order, altered the bacon to ham and the toast to English muffins. 4 English muffins, split, toasted and buttered 8 poached eggs ¾ C. Hollandaise Sauce 16 slices Canadian-style bacon, broiled or p

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HOLLANDAISE SAUCE

HOLLANDAISE SAUCE

About ¾ cup While this is a French concoction, the name may come from the fact that Holland is famous for its butter, a main constituent of the sauce. Louis Diat, chef extraordinaire and sauce expert formerly with New York City’s Ritz Carlton, wrote that “if the sauce does curdle, you can bring it back to homogenous thickness by putting a fresh egg yolk in another pan and gradually whipping in the curdled mixture.” The blender method avoids the curdling problem altogether. 3 egg yolks 2 T. lemon

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BAKED CUSTARD

BAKED CUSTARD

6 servings This recipe, the basis for so many others, goes back to the days of ancient Greece. Unlike modern cooks, however, the Greeks thought it suitable only for women and children. The pan of water (or water bath) that the custard cups sit in during baking promotes even cooking. 4 eggs, slightly beaten ½ C. sugar ¼ tsp. salt 3 C. milk, heated until very warm 1½ tsp. vanilla Nutmeg Beat together eggs, sugar and salt until well blended. Gradually stir in hot milk. Blend in vanilla. Pour into s

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RICE PUDDING

RICE PUDDING

8 servings Rice came to this country accidentally in a ship blown off course from Madagascar to England. The grateful crew thanked the South Carolina rescuers with a handful of the grains. Just a century later, rice was called “Carolina gold.” In this golden custard pudding, it lives up to the name. 4 eggs 2 C. milk ½ C. sugar 1 T. butter, melted 1 tsp. vanilla ¼ tsp. salt 2 C. cooked rice ⅓ C. raisins, optional Cinnamon or nutmeg, optional In medium bowl, beat eggs. Blend in milk, sugar, butter

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EASY BAKED CHEESECAKE

EASY BAKED CHEESECAKE

10 to 12 servings 2 (8 oz.) pkg. cream cheese, softened 1 C. sugar, divided 1½ tsp. vanilla, divided 4 eggs 1 (9-in.) graham cracker crumb crust, baked ¾ C. sour cream In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup sugar and 1 teaspoon vanilla. Add eggs one at a time, beating well after each addition. Pour into crumb crust. Bake in preheated 325° F. oven 30 minutes. Blend together sour cream, remaining ¼ cup sugar and ½ teaspoon vanilla. Gently spread mixture

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LEMON MERINGUE PIE

LEMON MERINGUE PIE

6 to 8 servings 2 C. sugar, divided ⅓ C. cornstarch ¼ tsp. salt 1½ C. cold water ½ C. lemon juice 5 eggs, separated 2 T. butter 1 to 3 tsp. grated lemon peel 1 (9-in.) pie shell, baked ¼ tsp. cream of tartar ½ tsp. vanilla ½ tsp. vanilla In large saucepan combine 1½ cups sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Beat egg yolks and blend into sugar mixture. Add butter. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil, stirr

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CUSTARD PIE

CUSTARD PIE

6 to 8 servings 4 eggs 2½ C. milk ½ C. sugar 1½ tsp. vanilla ¼ tsp. salt 1 (9-in.) pie shell, unbaked ⅛ tsp. nutmeg Beat eggs. Blend in milk, sugar, vanilla and salt. Place pie plate with prepared shell on oven rack. Pour egg mixture into shell. Sprinkle with nutmeg. Bake in preheated 350° F. oven until knife inserted halfway between center and outside edge comes out clean, 40 to 50 minutes. Cool on wire rack. Serve warm or chilled....

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CARROT CAKE

CARROT CAKE

1 (10-inch) tube cake or 10 to 12 servings 2½ C. all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon ½ tsp. salt ¼ tsp. ginger ¼ tsp. nutmeg 1 C. butter, softened 2 C. sugar 5 eggs, separated ½ C. water 1½ C. shredded carrots ½ C. finely chopped pecans ½ tsp. vanilla ½ tsp. cream of tartar 1½ C. shredded carrots ½ C. finely chopped pecans ½ tsp. vanilla ½ tsp. cream of tartar Stir together flour, baking powder, cinnamon, salt, ginger and nutmeg. Set aside. In large mixing bowl beat together b

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Seven Minute Frosting

Seven Minute Frosting

5 cups This frosting is named for the seven minutes of cooking and beating needed to form the desired glossy peaks. Some cooks use a double boiler to equalize cooking heat. Cooking should stop the moment the stiff peaks form. 2 egg whites 1½ C. sugar ⅓ C. cold water ⅛ tsp. cream of tartar ⅛ tsp. salt 1 tsp. vanilla In large saucepan combine all ingredients except vanilla. Beat 1 minute at low speed with portable electric mixer. Place pan over low heat and beat at high speed until stiff peaks for

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French Dishes with a Texas Flair

French Dishes with a Texas Flair

Omelets, crepes, souffles, and quiches are becoming routine fare in many homes because cooks have found they are actually simple to prepare and can be combined with a great variety of other foods, especially leftovers. Texans add hot sauces, jalapenos, fresh Texas vegetables, and a range of meats to create Lone Star specials....

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FRENCH OR PLAIN OMELET

FRENCH OR PLAIN OMELET

1 serving 2 eggs 2 T. water ¼ tsp. salt Dash pepper 1 T. butter Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to

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PUFFY OMELET

PUFFY OMELET

2 servings (Pictured on cover ) Puffy omelets have a long history, dating back to ancient Roman times. Beating the yolks and whites separately results in the “puff.” An ovenproof pan is essential because, after the omelet puffs over a surface unit, it goes into a hot oven for final baking. 4 eggs, separated ¼ C. water ¼ tsp. cream of tartar ¼ tsp. salt 1 T. butter Beat egg whites with water, salt and cream of tartar at high speed until stiff but not dry, or just until whites no longer slip when

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Basic Crepes:

Basic Crepes:

Twelve 7½-inch crepes or Sixteen 6½-inch crepes 3 eggs ½ C. milk ½ C. water 3 T. butter, melted ¾ C. all-purpose flour ½ tsp. salt In mixing bowl combine eggs, milk, water and 3 tablespoons melted butter. Beat with mixer, rotary beater or whisk until well blended. Add flour and salt. Beat until smooth. Heat 8 to 10-inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter (about

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TEXAS FILLINGS FOR CREPES:

TEXAS FILLINGS FOR CREPES:

Pre-cooked pork sausages, served with orange marmalade Thinly sliced Texas peaches, lightly sauteed, topped with whipped cream and chopped pecans Creamed broccoli, carrots, or other vegetables Minced leftover roast, chicken or turkey with gravy and diced jalapeno...

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CHEESE SOUFFLE

CHEESE SOUFFLE

6 servings Grated Parmesan cheese ⅓ C. butter ⅓ C. all-purpose flour 1 T. instant minced onion ½ tsp. dry mustard 1½ C. milk 1 C. (4 oz.) shredded Cheddar cheese 6 eggs, separated ¼ tsp. cream of tartar Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese. In large saucepan melt ⅓ cup butter. Blend in flour, onion and mustard. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk all at once. Cook, stirring constantl

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SWEET POTATO SOUFFLE

SWEET POTATO SOUFFLE

6 to 8 servings ¾ C. sugar 1½ T. cornstarch 1 C. orange juice 1 lb. cooked and drained sweet potatoes, mashed 6 eggs, separated 1 T. grated lemon peel ½ tsp. mace ½ tsp. cream of tartar 1 T. chopped pecans, optional Butter bottom and sides of 2½-quart souffle dish. Sprinkle with sugar. Make 4-inch band of triple thickness aluminum foil long enough to go around dish and overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in and

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SPINACH SOUFFLE

SPINACH SOUFFLE

6 servings Grated Parmesan cheese 1 (10¾ oz.) can condensed cream of chicken soup 1 (10 oz.) pkg. frozen chopped spinach cooked and well-drained ½ C. shredded Cheddar cheese 1 T. instant minced onion ½ tsp. marjoram 6 eggs, separated ¼ tsp. cream of tartar Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese. In large saucepan combine soup, well-drained spinach, Cheddar cheese, onion and marjoram. Cook, stirring constantly, over medium heat until cheese melts.

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QUICHE LORRAINE

QUICHE LORRAINE

6 servings Frenchmen claim that this savory custard pie originated in Lorraine. The Germans say Alsace. This popular pie was preceded in culinary evolution by cheese tarts such as the one prepared 600 years ago by Taillevent for Charles VI. 1 (9-in.) pie shell, unbaked 6 eggs, beaten 8 slices bacon, crisply cooked and crumbled 1 C. (4 oz.) shredded Swiss cheese 1¼ C. half and half or light cream ½ tsp. salt ⅛ tsp. nutmeg ⅛ tsp. pepper Brush pie shell with small amount of the beaten eggs. Prick b

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HUEVOS RANCHEROS

HUEVOS RANCHEROS

4 servings Eggs have always been treated with reverence in Mexico. It was thought that, when fed to babies, they would endow understanding. After a conquest, they were a sign of plenty. In religious observance, pilgrims offered them as gifts to the Virgin Mary. In everyday meals, the Mexican preference for spicy seasonings is satisfied in Huevos Rancheros. 8 corn tortillas ½ C. oil 1 (7½ to 8 oz.) can taco sauce 1 ripe avocado, optional ¼ C. butter, divided 8 eggs ½ C. shredded Cheddar cheese In

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EGG TORTILLA

EGG TORTILLA

1 serving Most Texans agree that any food rolled up in a tortilla is tasty, especially when it is garnished with a hot relish or picante sauce. 2 eggs 1 T. butter ¼ tsp. salt 2 T. milk or water 2 corn or flour tortillas 2 T. sour cream 1 tsp. picante sauce 1 tsp. chopped onion or green pepper Steam tortillas and lightly butter them. Beat eggs, salt and liquid uniformly. Scramble eggs and fill each tortilla. Garnish with sour cream, chopped onion, or pepper and picante sauce....

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ONE-PAN FLAN

ONE-PAN FLAN

6 to 8 servings This Mexican dessert has its own caramel sauce which sets with the custard. It is served sliced. ¾ C. sugar ¾ C. water 1 (14 oz.) can sweetened condensed milk 1 C. warm milk 5 egg yolks 3 whole eggs 1 tsp. vanilla Cinnamon Combine sugar and water in top of 1½-quart double boiler. Boil over high direct heat stirring frequently until mixture is a rich caramel brown. Remove from heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch of top. Allow to coo

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EGGS GUACAMOLE

EGGS GUACAMOLE

8 servings For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish. 4 peeled, mashed ripe avocados 2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups) 2 mashed, hard-cooked eggs Juice 1 lemon ⅛ tsp. garlic Salt and pepper to taste 8 small tomatoes, or 4 large, halved Sliced hard-cooked eggs for garnish Parsley Combine first seven ingredients and blend well. If using small tomatoes, cut off the top ⅓, and scoop out the inside c

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RELLENOS WITH BEEF

RELLENOS WITH BEEF

8 servings 1 lb. ground beef 1 carrot, finely chopped 1 tomato, peeled and diced 1 potato, peeled and finely diced 8 seeded sweet green peppers 1 onion, diced 6 eggs, separated ¾ C. flour ½ C. oil Brown beef in a large skillet without oil. Add carrot, tomato, potato and onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture. Beat egg whites until stiff. Add a large pinch of flour and stir well.

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SOPAPILLAS

SOPAPILLAS

20 to 30 puffs These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey. 4 C. flour 1 tsp. baking powder ½ tsp. salt 2 eggs 1 C. milk 2 T. melted lard or shortening, cooled slightly Oil for deep frying Sift flour, baking powder and salt together. Beat eggs until light and add milk and lard. Combine the two mixtures, using only as much of the flour as the liquid will absorb. Roll the dough out as thin as possible. Cut into 3x4-i

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EGGS FLORENTINE

EGGS FLORENTINE

6 servings While natives of Florence claim there is no basis for the practice, “Florentine” in a recipe title usually means that spinach is among the ingredients. In this dish, poached eggs are arranged on a bed of spinach and topped with an elegant Mornay Sauce. ¼ C. butter 3 T. all-purpose flour ½ tsp. salt ¼ tsp. pepper 2 C. half and half or milk 2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained 1 T. lemon juice 12 eggs, poached ½ C. grated Parmesan cheese In medium saucepan ove

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EGGS GOLDENROD

EGGS GOLDENROD

4 servings This dish, with its golden center of sieved egg yolk and frame of chopped whites in creamy sauce, resembles the flower for which it is named. And it has nourishing goodness and flavor to live up to its attractive appearance. ¼ C. butter ¼ C. all-purpose flour ½ tsp. salt ¼ tsp. pepper 2 C. milk 8 hard-cooked eggs 4 slices bread, toasted and buttered In medium saucepan melt butter. Stir in flour, salt and pepper. Cook, stirring constantly, over medium-high heat until mixture is smooth

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FRIED EGG SANDWICH

FRIED EGG SANDWICH

1 serving Hard as it is to believe, there was a time when the sandwich did not exist. It evolved one day when the poker-playing Earl of Sandwich had his valet bring his meat between bread, rather than break a winning streak to stop for lunch. Like its creator, this Fried Egg Sandwich is a winner too. 1 to 2 T. butter 2 eggs Salt and pepper, to taste 2 slices rye, whole wheat or white bread, toasted and buttered Selected filling Heat butter in small fry pan over medium heat until just hot enough

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MONTE CRISTO

MONTE CRISTO

2 to 3 servings Alexander Dumas immortalized the Count of Monte Cristo. But the name took on new personality when this combination found its way onto modern restaurant menus. 6 slices bread 2 slices (1 oz. each) cooked ham 2 slices (1 oz. each) cooked chicken or turkey 2 slices (1 oz. each) Swiss or brick cheese 2 eggs ⅓ C. milk ⅛ tsp. salt Oil for deep frying [4] Confectioners’ sugar, optional Strawberry jam, currant jelly or sour cream, optional On each of two slices bread, place 1 slice each

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BAKED CHEESE AND EGGS

BAKED CHEESE AND EGGS

6 servings 4 eggs, separated ¾ C. milk 2 C. (8 oz.) shredded Cheddar cheese 3 C. white bread cubes (3 slices) ½ tsp. salt ½ tsp. dry mustard ⅛ tsp. pepper ¼ tsp. cream of tartar In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Set aside. In large saucepan over low heat, heat milk and cheese just until cheese melts. Remove from heat and stir in bread cubes, salt, mustard and pepper. Blend in egg yolks. In large mixing bowl beat egg whites and cream

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TIMBALES

TIMBALES

4 servings 1 C. chopped cooked vegetables, meat or fish [5] ½ C. shredded Cheddar or Swiss cheese 4 eggs 1 T. instant minced onion 1 tsp. salt ½ tsp. paprika 1 C. milk, hot 1 T. grated Parmesan cheese, optional Cheese Sauce, optional Sprinkle ¼ cup chopped vegetables, meat or fish and 2 tablespoons cheese in each of four 6 to 9-ounce custard cups or one 3½ to 4-cup ring mold. Beat together eggs, onion, salt and paprika. Gradually blend in milk. Pour into prepared cups or mold. Sprinkle with Parm

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DUCHESS POTATOES

DUCHESS POTATOES

About 6 servings 3½ C. mashed potatoes (about 6 medium) ⅓ C. butter, softened, divided 1 tsp. salt ¼ tsp. pepper 2 eggs In large mixing bowl beat potatoes, ¼ cup butter, salt and pepper at low speed until fluffy. Add eggs, one at a time, beating at medium speed until well blended. Melt remaining butter. Place potato mixture in large pastry bag with ½-inch star nozzle. Pipe about ¼ cup potatoes onto the edges of casserole or main dish, or spoon potatoes onto greased cookie sheet in neat pyramid s

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GOLDEN BUCK

GOLDEN BUCK

3 servings Long before the days of the supermarket, the meat for the day depended upon the hunter’s luck. If fortune ran out, he substituted a non-meat main dish. One such stand-in is this combination of poached eggs on toasted muffins with cheese sauce topping, called Golden Buck in honor of the one that got away. 2 eggs 2 C. (8 oz.) shredded Cheddar cheese ½ C. milk or beer 1 T. butter 1 T. all-purpose flour 2 tsp. prepared mustard ¼ tsp. salt ¼ tsp. Worcestershire sauce ⅛ tsp. pepper 3 Englis

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SPECIAL EGG FRITTATA

SPECIAL EGG FRITTATA

8 servings ½ lb. hard sausage links 2 T. vegetable oil 2 T. butter 1 coarsely chopped onion 1 thinly sliced garlic clove 2 red or green bell peppers, seeded and cut into strips 2 boiled peeled and diced medium potatoes 2 peeled and diced medium tomatoes 1½ tsp. basil 1½ tsp. oregano 2 T. minced parsley Salt and pepper 8 eggs 3 T. water Butter ½ C. grated Parmesan cheese 2 T. minced parsley Salt and pepper 8 eggs 3 T. water Butter ½ C. grated Parmesan cheese Place sausage links in pan with ½ inch

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SCOTCH EGGS

SCOTCH EGGS

6 servings A coating of sausage and bread crumbs makes a hearty snack of hard-cooked eggs. After cooking to a golden turn, they can be eaten hot or cold. Scotch eggs are a traditional companion to a mug of ale or beer. ¾ lb. bulk pork sausage 12 hard-cooked eggs 1 egg, beaten ⅓ C. fine dry bread crumbs Fat for deep frying Divide sausage into 12 equal portions (l oz. each). Shape each portion into patty and wrap completely around 1 hard-cooked egg, pressing edges together to seal. Dip sausage-wra

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INSTANT EGG PICK-UP

INSTANT EGG PICK-UP

1 serving In the morning, this quick concoction provides needed nourishment to see you through until lunch. It’s also great for a nightcap, or whenever an energy lift is needed. 1 egg 1 C. orange juice 1 T. honey, optional Measure all ingredients into blender or shaker container. Cover. Blend or shake until well blended. Pour into tall glass. Serve immediately. Variation : Just before serving add 1 scoop orange or lemon sherbet....

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MEAT GROUP

MEAT GROUP

2 servings per day Meats, variety meat (heart, liver, kidney), poultry, eggs, fish, dry beans and peas, peanut butter. A serving is: 2-3 oz. lean cooked meat; 2 eggs; 1 cup cooked dry beans or peas; 4 tablespoons peanut butter. This protein-rich group, good for growth and repair of body tissues; healthy muscles, skin, organs, blood and hair; also gives us iron, niacin, riboflavin, and thiamine....

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BREAD-CEREAL GROUP

BREAD-CEREAL GROUP

4 servings per day Whole grain, enriched, and restored breads (check labels); also cereals, flour, macaroni, rice, wheat, rolled oats, and baked goods. A serving is: 1 slice bread, ½ cup cooked cereal, grits, macaroni, or rice, 1 oz. enriched ready-to-eat cereal. These supply food energy, protein, iron, and B vitamins....

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MILK GROUP

MILK GROUP

Some for everyone Cheese can be used as part of the milk to provide calcium for strong bones and teeth; riboflavin, and vitamin D when milk is fortified....

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VEGETABLE-FRUIT GROUP

VEGETABLE-FRUIT GROUP

Citrus fruits, tomatoes, strawberries, cabbage, cantaloupe, for vitamin C. Vegetables—yellow or dark green—carrots, sweet potatoes, broccoli, spinach, etc. for vitamin A. This group builds healthy gums, body tissues, and skin; better vision, and good growth....

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GENERAL TIPS

GENERAL TIPS

1. Don’t try to cook an egg in the shell in the microwave. It could explode. 2. Eggs continue to cook after they are removed from the microwave. Take them out just before they are done....

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FRYING EGGS

FRYING EGGS

1. Use a browning skillet. 2. Pierce the yolk in the shape of a cross to break the surface. This step will eliminate the possibility of the yolk exploding. 3. Always place a glass of water in the microwave alongside the skillet. The water will absorb some of the microwave, allowing the white and yolk to cook at the same rate of speed. 4. Bacon cooked along with the egg helps retard overcooking of the yolk....

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SCRAMBLING EGGS

SCRAMBLING EGGS

1. For a fluffier texture when scrambling eggs, remember to stir the egg mixture frequently. 2. Don’t overcook....

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POACHING EGGS

POACHING EGGS

1. The eggs must be covered with water to assure even cooking. 2. Piercing the yolk in the shape of a cross to break the surface membrane will eliminate the possibility of an explosion. The exact time of cooking eggs in a microwave oven will vary according to the number of eggs to be prepared at one time and the size and temperature of the eggs. Texas eggs are an economical means of adding a lot of nutritive value to the menu. The price per two-egg servings of large eggs ranges from 11 to 16 cen

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