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1 qt. milk (4 cups)
1 can Eagle Brand sweetened condensed milk
1/4 t. salt
1 t. vanilla
8 oz. Cool Whip
Dash of Nutmeg
Put all ingredients, except nutmeg in blender. Blend thoroughly. Sprinkle nutmeg if
Quiche without the Crust
4 slices bacon, diced
1 cup reduced-fat Swiss cheese, shredded
1/3 cup green onion, chopped
1/4 cup green pepper, diced
4 oz. can mushrooms, drained or 1/2 cup fresh mushrooms, sliced
2 1/4 cup skim milk
1 cup "light" biscuit baking mix
2 eggs, beaten well
1/4 t. pepper
Preheat oven to 400 degrees. Dice bacon onto a microwave tray. Cover with paper towel and
cook on high power for 3 minutes; drain.
Spray a 9" pie plate with non-stick cooking spray. Sprinkle bacon pieces, shredded
cheese, onion, green pepper and mushrooms over the pie plate. Beat remaining ingredients,
in the blender or with a mixer, until smooth. Pour into pie. Bake for 30 minutes or until
eggs have set...Makes 8 servings. (135 calories, 5 grams fat per serving
Creamy Egg Salad
1- 3oz. package cream cheese, softened
1/4- cup mayonnaise
1/2- teaspoon salt
1/8- teaspoon pepper
1/4- cup finely chopped green or sweet red pepper
1/4- cup finely chopped celery
1/4- cup sweet pickle relish or 1/4 cup finely diced dill pickles
2- Tablespoons minced fresh parsley
8- hard-cooked eggs, chopped
In a mixing bowl, beat cream cheese, mayonnaise, salt, and pepper until smooth. Add green
pepper, celery, relish, and parsley. Fold in eggs. Refrigerate until serving.
Yields: 3 cups You can serve this on lettuce in a sandwich or on crackers
1 cup milk
2 Tablespoon's sugar
1/2 cup flour
1/2 cup baking mix
Process the eggs and milk in a blender until smooth. Add the sugar, flour and baking mix
gradually, processing constantly at high speed until smooth. Pour into an 8x11 inch baking
pan that has been sprayed with nonstick spray. Bake at 425 degrees for 20 minutes or until
Serve immediately with syrup. Serves about 6.
NIGHT BEFORE EGGS
8 slices bread, buttered and cubed
8 eggs, beaten
4 cups milk
1/ pound Cheddar or Swiss cheese
8 ounces ham, chopped
Salt and pepper to taste
Arrange the bread in an 11x14 baking pan. Combine the eggs, milk, cheese, ham slat and
pepper in a bowl and mix well. Pour over the bread.
Refrigerate, covered overnight. Bake at 350 degrees for 1 hour or until set. I add chopped
onion and bell peppers.
Deb's Breakfast Burritos (Jason's Favorite)
3 oz. cream cheese, chopped
1 cup shredded cheddar cheese ( add last)
I also add:
chopped green onion
finely chopped ham
Salt and pepper to taste
Cook the eggs, cream cheese and whatever other ingredients you choose in skillet until
set, stirring constantly. Season with slat and pepper. Add the cheddar cheese when almost
done so it will melt. Spoon into warm tortillas and top with salsa fold and enjoy.
Special Breakfast Eggs
(Serves 12-15; oven: 350; bake time: 40-45 minutes)
2 pounds Monterey jack cheese
1 pound American cheese
1 small can chopped green Chile
1 small can chopped pimientos
1/2 C milk
Grate cheeses together and put in large bowl or roasting pan. Add chopped green Chile and
pimientos and mix together. Place in a greased or sprayed deep 9x13 or 10x12 Pyrex or
Corning dish. (Remember..if you use metal, it will take longer to cook..at least that's
what my Momma used to say!)
You can cover with Saran wrap, place in fridge and store to use in the morning.
Beat the eggs and mix in milk. Pour evenly over the cheese mix. Bake at 350 for 40-45
minutes...or until center appears set. Let cool for 10 minutes. Cut into squares and serve
24 oz package hash brown potatoes
1/2 C. margarine
2 C. diced ham
8 oz cheddar cheese, shredded
8 ox Jack cheese, shredded
1 C milk
1/2 tsp salt
2 (4 oz) cans dice green chilies
In a greased casserole dish, spread hash browns. Brush with margarine and back at 425 for
25 minutes. Layer ham, cheese and chilies on potato crust.
Combine eggs, milk and salt and place on top of ham/cheese mix. Bake at 350 for 30-35
minutes. Serve with salsa.
2 cups finely chopped fresh mushrooms
1/2 cup vermouth
3/4 cup milk
3 tablespoons butter
3 tablespoons all purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
5 eggs, separated
Combine mushrooms and vermouth in small saucepan. Add milk, bring to a boil. Reduce heat
and simmer 15 minutes.
Melt butter in saucepan; stir in flour. Cook, stirring constantly, until golden. Stir in
mushroom mixture; cook, stirring constantly, about 3 minutes or until thick. Remove from
heat; season with salt and pepper.
Beat egg yolks with fork until light and lemon colored. Pour slowly into mushroom mixture.
Beat vigorously with a wooden spoon. Heat just to boiling, but do not boil. Remove from
heat and stir several minutes to cool.
Beat egg whites until stiff but not dry; fold about 1/3 into mushroom mixture. Add
remainder and fold to mix gently but thoroughly. Turn into a buttered and floured 7 inch
soufflé dish. Bake at 350 degrees for 35 minutes or until puffed, browned and firm in
center. Makes 4-6 servings. Serve immediately after removing from oven.
Omelets at the Roseberry's
We love omelets and almost anything goes into them! Here is my basic recipe
and some of the things I've filled them with!
Start with a good non-stick skillet that feels good in your hand. I have a 7 inch sauté
pan that I love for omelets. Use just enough butter with a little oil (improves the
butter's ability to withstand heat without burning) to coat the pan.
Beat together 3 eggs with 2 Tablespoons water. Pour into the hot skillet.
Swirl the pan so the egg covers the bottom of the pan evenly. Using a
scratch proof spatula, move the cooked portion of egg to the center of the
pan, and swirl again. Repeat until all liquid is beginning to set up.
Reduce heat, fill as desired, and cover for a minute or so (for me that
usually means when the cheese is melted!). Remove from skillet and serve.
To make a simple folded omelet, fill the omelet one side only from the
handle to the side opposite the handle and right to the edge of the
egg(depending if you're right or left handed). When you remove the omelet
from the pan, shake it gently from the pan, and fold the un-topped portion
over the filled portion. To make a filled omelet, fill only the center of
the omelet from the handle to the opposite side, leaving un-topped egg
mixture on either side of the filling. Remove omelet to a plate covered
with a piece of waxed paper. Gently roll the omelet off the waxed paper,
and with a quick motion, jerk the waxed paper from beneath the omelet. It takes a little
practice, but you'll get it!
Fillings: Sautéed spinach, ham and Swiss cheese; sliced turkey, jack cheese and
mushrooms; green chilies, cheddar cheese and beef (sliced, cooked ground, left over taco
filling...); asparagus, chicken, mushrooms, and any mild cheese.
1 tube Grands Buttermilk Biscuits
1 pkg.. Jimmy Dean Country Gravy (made according to directions)
3 eggs. scrambled
1 cup diced ham or crumbled cooked sausage
1 cup shredded cheese
Lightly grease a pizza pan. Roll biscuits to 1/4 inch thickness and cut and
piece together to make a crust. Bake at package temperature about 10
minutes or just until biscuits are lightly browned. Remove from oven.
Spread gravy on cooked biscuit crust. Top with ham or sausage and scrambled
eggs. Sprinkle with grated cheese. Return to oven for 5-10 minutes or
until hot and cheese is melted.
Makes about 6 servings
2 cups seasoned croutons
1 1/2 cups shredded sharp cheddar cheese
6 eggs beaten
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon onion powder
1/8 teaspoon pepper
Place croutons in 10 by 6 greased dish. Sprinkle cheese over the croutons.
Combine next 6 ingredients , mix well and pour over the cheese. Bake at 350 degrees for 25
6 eggs , beaten 2 cups of milk
1 lb sausage 1 tsp salt
1 tsp dry mustard 1 cup bread crumbs
1 1/2 cups shredded cheddar cheese
Brown sausage and crumble.
Oil a 13x9 pan and spread bread crumbs on the bottom.
Add sausage. Mix eggs, milk, salt, mustard and cheese.
Pour over sausage. Cover with foil and refrigerate over night or may be frozen.
Bake at 350* - 40 minutes
COWSIES EXTRA-LITE EGG CASSEROLE
1 stick oleo Dash salt & pepper
6 slices wheat bread 1 carton Egg Beaters (2 pkgs)
2 1/2 cups low-fat milk
12 oz. low-fat cheese, shredded
Melt oleo in glass casserole dish, coat bread in oleo and line dish. Mix together, milk,
salt, pepper and Egg Beaters. Pour over bread, sprinkle with cheese. Bake 350* - until
eggs are set.
2 unbaked pie shells 1 lg. green pepper, chopped
1 lb sausage 1/4 lb grated cheddar cheese
10 eggs 1/4 lb grated Swiss cheese
1/2 cup canned milk 1 lg chopped onion
Salt & pepper to taste
Crumble sausage and fry, drain well. Beat eggs, add sausage and other ingredients. Pour
into pie shells and bake 350* for 40 minutes or until knife comes out clean. This freezes
MY FAVORITE CHILI RELLENO CASSEROLE
1 (1 lb, 10oz.) can whole green chiles, about 18
1 lb Monterey jack cheese 1/2 lb grated cheddar cheese
5 large eggs 1/4 cup flour
1 1/4 cup milk 1/2 tsp salt
1/2 tsp pepper 1/2 tsp paprika
Wash, split, deseed peppers; drain on a paper towel.
Cut Jack cheese into 1/2 x 2" pieces and stuff peppers.
Place in sprayed baking dish; cover with grated cheese. 18 chiles will lay side by side in
a 9 x 13 casserole dish.
Beat eggs, flour. milk, salt, pepper and paprika. Pour over peppers and cheese. (Don't
worry if flour is a little lumpy.) Bake 350* for 45 mins. or until bubbly. Can be made
PAN FRIED CHICKEN STRIPS
This dish is a snap to prepare and delicious.
2 T. olive oil
2 lbs. check breasts, skinned, boned and cut into 1/2 inch wide strips
2 cloves garlic, crushed
6 green onions chopped
salt and pepper to taste
Heat a large frying pan or wok. Add the oil, chicken, garlic and green onions. Sauté over
high heat until the chicken is lightly browned and tender; add salt and pepper stir well
and serve. This goes well with any rice, noodles, on a salad, use your imagination!
ARTICHOKE AND CURRIED EGGS
6 hard boiled eggs
1 16oz. can artichoke hearts
1/4 cup mayonnaise
1/2 cup sour cream
salt & pepper to taste
curry powder to taste
Peel and chop the eggs; drain and chop the artichoke hearts. Combine these two. In a
separate bowl, mix the mayo, sour cream, salt, pepper & curry powder. Add to first
mixture, stirring well, making a paste. Refrigerate. Mold into a mound on leaf lettuce and
serve with crackers.
Cookie Cutter Egg Toast
Take thick slices of bread, such as Sunbeam Old Fashioned, or sliced French bread or
Brioche; use your child's favorite cookie cutter in the middle of the slice of bread and
remove. Brush bread lightly with melted butter and place on non-stick griddle; break an
egg into the cookie cutter hole and cook over med. heat until egg is well set on the
bottom, flip and cook on the other side until done. Makes a special breakfast for a child
who's been sick or needs a pick-me-up to get going in the mornings.
Ham & Cheese Strata
12 slices of bread buttered (day old cheap stuff is great)
1 to 1 & 1/2 pounds of honey baked ham
8 oz mild cheddar cheese (or any of your favorite kind)
2 to 2 1/2 cups of milk (depends on the thickness of the bread)
crushed corn flakes
optional - dash of salt, 1/4 tsp dry mustard
Take a 9 x 13 pan and place 6 slices of the buttered side of the bread down (some butter
both sides of the bread - I prefer to only do one side) layer half the ham and half the
cheese on the bread. Add the second layer of bread and repeat the ham and then the cheese.
Beat the eggs and milk together and pour over the entire dish. Sprinkle with crushed corn
flakes and pats of butter. Cover with plastic wrap and refrigerate over night. The next
day bake for 45 minutes to an hour (until it is bubbling and light brown on top) at 350
degrees. Let it rest at least five minutes before cutting. This is a great, light but very
filling brunch type meal. We typically have it on a holiday when the whole family gets
together and we're going to have a big meal late in the day. You can substitute so many
different things - let your imagination run wild. Use crumbled sausage in place of the
ham, or six slices of American cheese in a pinch when you don't have any other on hand.
With a salad it makes a full meal. Enjoy!
4 Large Eggs
2 Cups Flour
2 Cups Milk
¼ Cup melted Butter
In a medium bowl, beat eggs lightly. Gradually add flour and milk alternately to eggs,
beating until smooth. Add melted butter and continue beating until smooth. Refrigerate for
1 hour. Pour about ¼ cup batter into a lightly greased crepe pan heated until it is just
hot enough to sizzle a drop of water. Tilt pan until batter coats bottom of pan in a thin
layer. Cook until edges are lightly browned and top is dry. Turn and cook briefly on the
other side. Fold crepes in quarters and drizzle lightly with maple syrup. Makes 4
STUFFED FRENCH TOAST
8 Slices thick French bread
½ Cup Philly Cream Cheese
1 Tablespoon Strawberry Jam (or any jam preference)
4 Fresh Large Eggs
½ Cup Milk
½ Teaspoon Vanilla
Preserves, Fruit Syrup, Cool Whip
Cut a slit into each slice of bread, without cutting all the way through.
Mix cream cheese and jam and spread about 1 tbsp. into slit in each slice.
Press bread gently to close. Beat together eggs, milk and vanilla. Dip
stuffed bread slices into egg mixture. In a lightly greased skillet at
medium heat, cook bread slices until golden on both sides. Serve with
preserves, fruit syrup or Cool Whip. Makes 4 servings.
6 Hard cooked fresh eggs
1 Head iceberg lettuce, chopped
4 Stalks celery, chopped
1 Green pepper, cut into strips
5 Green onions, chopped
1 Cup fresh snow peas, cooked crisp tender and drained
1 Cup Mayonnaise
2 Tbsp. Vinegar
3 Tbsp. Sugar
4 Slices Bacon, cooked and crumbled
2 Tbsp. Shredded Parmesan Cheese
Chop 4 eggs; slice 2 for garnish. Line bottom of glass salad bowl with lettuce. Top with
layer of celery, green pepper, green onions and peas. Mix together mayonnaise, vinegar,
sugar and chopped eggs. Spread over top of salad. Cover and refrigerate for 4 hours to
blend flavors. To serve; garnish with sliced eggs, bacon and parmesan cheese. Makes 8-10
TORTILLA ROLL UPS
1 Flour tortilla (8 inch)
1 Fresh Egg
2 Tbsp. Tex-Mex Nacho mixture of cheese
3 Tbsp. Black Forest Ham, finely minced
Taco sauce or Salsa
Place tortilla on a 9 inch glass pie plate. Microwave on high power for 10
seconds. Break egg onto tortilla; pierce yolk with fork and gently stir to
spread egg over tortilla. Sprinkle with cheese and ham. Cover with waxed
paper. Microwave on high power for 1 - 1-1/2 minutes until egg is set. Top
with taco or salsa sauce and alfalfa sprouts. Roll up before serving.
Makes 1 serving.
2 Tbsp. Butter
2 Cups frozen hash brown potatoes
½ Cup grated carrots
¼ Cup finely minced onion
¼ Cup chopped red peppers
2 Tbsp. chopped parsley, salt & pepper to taste.
8 Fresh Eggs
½ Cup milk
½ Tsp. Italian Dressing
1 Cup chopped Black Forest Ham
½ Cup Kraft Tex-Mex Nacho Cheese Mix
In a 2 quart casserole dish, microwave butter on high power for 45 seconds. Spread over
bottom of dish. Add hash browns, carrots, onion, red peppers and parsley. Microwave,
covered on high for 5 - 7 minutes until hash browns
are cooked, stirring twice during cooking time. Season with salt and pepper. Beat together
eggs, milk and seasonings. Pour over hash brown mixture. Sprinkle ham over top. Microwave,
covered on high for 3 minutes.
Stir cooked egg portion to center of dish. Microwave on medium power for 9-12 minutes
longer until set. Sprinkle cheese over top. Microwave covered on high for 1 minute to melt
cheese. Let stand 5 minutes before serving.
Makes 4 - 6 servings.
2 Fresh Large eggs, lightly beaten
1 Fresh egg, separated
¼ Cup sugar
2 Cups Milk
1 Tsp. Vanilla
1/8 Tsp. Cream of Tarter
2 Tbsp. Sugar
In a heavy saucepan, mix together beaten eggs, egg yolk and ¼ cup sugar
until well blended. Stir in milk and cook over low heat until mixture
thickens and coats a metal spoon. Remove from heat; stir in vanilla. Pour
into 4 ovenproof custard cups. Beat egg white and cream of tarter until
soft peaks form. Gradually beat in 2 tbsp. of sugar, a little at a time
until meringue is glossy. Place a spoonful of meringue on top of each
custard. Place custard cups on a baking sheet. Place under the broiler for
about 1 minute until peaks of meringue are golden. Makes 4 servings.
Recipe for Shiny Coats
Eggs are a high source of protein for active dogs and enables their coats to be shiny. I
make this recipe for our dogs
1 egg per dog, preferably 4-5 eggs for 3 large dogs
1/3 tsp or less chicken or beef bouillon granules
hot water to dissolve the bouillon
dash of pepper, optional
Dissolve the bouillon in hot water, sprinkle with a dash of pepper and set aside
Melt a small amount of butter in a frying pan
Whisk the eggs with a fork and add some bouillon water mixture into the eggs
Whisk some more Pour entire egg mixture into a heated frying pan at medium/high heat
Lightly fold eggs into itself turn heat off and let egg cook by itself
Take off stove and divide into equal portions for each dog
Smash egg into smaller pieces and mix well with dog's regular dog food.
Pour the rest of the bouillon liquid into their dry food.
Caution: Make sure their food has cooled off before serving!
RAW EGGS FOR DOGS
I make this recipe for our dogs when I want them to have a cold meal or
I am too tired to make the recipe above. It is perfect for those warm summer days.
1 egg per dog
Break an egg into each dog's food bowl. Mix it in well with their dry or regular food.
2 med. potatoes, thinly sliced
1/2 onion, thinly sliced
2 Tbs. butter or margarine
1/4 cup milk
1/4 tsp. salt
Pepper to taste
1/2 cup grated Cheddar cheese
Green chile salsa or chili sauce (optional)
Slice potatoes and onion and set aside. Melt butter or margarine in a large
skillet over medium heat. Add potatoes and onion slices. Cover. Cook 10
minutes, stirring twice. Uncover. Cook about 5 minutes, until potatoes are
golden brown and tender. Beat eggs, milk, salt, and pepper in a small mixing
bowl. Pour over potatoes. Cook until eggs are almost set, about 5 minutes,
stirring slightly to evenly distribute mixture. Top with cheese and cover
until cheese is melted. Slide onto serving plate and garnish with green
chile salsa or chili sauce, if desired. Serve immediately. Makes 2 servings!
Italian Baked Frittata
1 cup broccoli flowerets
1/2 cup sliced mushrooms
1/2 cup red pepper, cut into rings
2 green onions, sliced into 1 inch pieces
1 tablespoon margarine
1/4 cup Dijon mustard
1/4 cup water
1/2 teaspoon Italian seasoning
1 cup shredded Swiss cheese (4 oz)
In 10 inch ovenproof skillet, over medium high heat, cook broccoli,
mushrooms, red pepper and onions in margarine until tender-crisp, about 5 minutes. Remove
In small bowl, with electric mixer at medium speed, beat eggs, mustard, water and Italian
seasoning until foamy; stir in cheese. Pour mixture into skillet over vegetable. Bake at
375 degrees for 20 to 25 minutes or until
set. Serve immediately. Makes 4 servings
LUNCHBOX EGG SALAD
This recipe serves 4 and takes 15 minutes to prepare.
6 hard-cooked eggs, peeled
2 slices (2 oz) cooked ham, finely chopped
1 small green onion with 1-inch of green, finely chopped
1 Tbsp finely diced red bell pepper
1 Tbsp coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
2 tsp Dijon mustard
Coarsely chop eggs and place in a bowl.
Add ham, green onion, red pepper and parsley; toss together.
In a separate bowl, combine mayonnaise and mustard. Fold into egg mixture and salt and
pepper to taste. Serve immediately on sandwich bread, or cover and refrigerate up to 2
days. Calories 240 per serving
This recipe serves 6 and takes 45 minutes to prepare.
1 pie shell, unbaked
6 stalks asparagus, thinly sliced
1-1/2 cups shredded Havarti cheese
2 cups light cream or milk
1/2 tsp salt
1/2 tsp dill
Preheat oven to 400 degrees.
Sprinkle pie shell with Havarti and asparagus.
Mix together eggs, cream, salt and dill; pour mixture into pie, gently stir for even
Cover pie crust edges with thin strip of foil. Bake 15 min.
Reduce heat to 350 degrees F; bake 30 min more or until set in center (remove foil for
last 10 min). Amount Per Serving Calories 452 Found on Wegmans.com
1/4 cup butter
1 1/2 dozen eggs
1 cup sour cream
1 cup milk
2 tsp. salt
1/4 cup green onions
Heat oven to 325 degrees. Melt butter and coat bottom of 9x13 pan. In bowl, beat eggs,
sour cream, milk and salt. Stir in onions. Pour into pan and bake until set, about 35
May add chunks of cheddar cheese, cooked sausage, ham or bacon if you'd like!!
BAKED EGGS IN CREPE CUPS
(This recipe is from "Bears at the Beach" Bed and Breakfast Inn, San Diego,
This looks and is elegant! You can make the crepes in advance and store, separated by
sheets of waxed paper, in the refrigerator for up to a week. (or ready made crepes found
in the supermarket work quite well). Serve the
dish with roasted herb potatoes (also good with hash browns, etc.) and muffins.
Ingredients For Crepes:
1-1/4 cup milk
1 cup all-purpose flour
1 Tablespoon unsalted butter, melted and cooled
For Baked Egg Filling:
8 Tablespoons shredded cheddar cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
8 teaspoons heavy cream
Watercress, sour cream, Italian parsley for garnish
To make Crepes: In small electric mixer bowl, beat 2 eggs and milk at medium
speed until blended. Add flour, salt and the 1 tablespoon of melted, cooled
butter. Beat until smooth. Heat 7-inch crepe pan or small skillet over
medium-high heat. Brush pan with melted butter before making each crepe.
Pour 3 tablespoons batter in hot buttered pan, tilting pan quickly to spread
butter evenly on bottom and slightly up sides of pan. Cook quickly until
lightly browned on both sides, turning once. Repeat with remaining batter,
making 8 crepes each about 5 to 5-1/2 inches in diameter. Stack cooked
crepes on a plate with wax paper between each crepe.
To make Baked-Egg Filling: Preheat oven to 400 degrees. Generously spray eight (2-1/2
inch) nonstick muffin cups with nonstick coating. Line each cup with a crepe, allowing
sides to flute naturally in folds. Spoon 1 tablespoon cheese and a sprinkling of 1/2
teaspoon of dried herbs into bottom of each cup.
Break an egg into a custard cup, then slip egg into a crepe cup over cheese mixture.
repeat with remaining seven eggs to fill all the crepe cups. Season eggs with salt and
pepper. Drizzle each egg with 1 teaspoon cream. Place muffin pan on baking sheet. Bake at
400 degrees for 20 minutes until desired color. Tent with foil during last part of cooking
time if crepes start to over brown on edges.
Serving: Run a narrow icing spatula around edges of crepe cups to loosen, then carefully
lift hot crepe cup out of pan using same spatula. Garnish with a spoonful of sour cream
and a sprig of Italian parsley.
1 15-oz. pkg. refrigerated pie crusts
2 Cups (8ozs.) Velveeta Shredded Pasteurized Process cheese Food OR Mild
Shredded Cheddar Cheese
1/3 Cup (1 1/2 ozs.) Grated Parmesan Cheese
1 10-oz. pkg. frozen chopped spinach, thawed, well drained
4 crisply cooked bacon slices, crumbled
3/4 Cup milk
3 eggs, beaten
1/4 teaspoon pepper
Prepare pie crust according to package directions for filled one-crust pie using 9-inch
pie plate. (Refrigerate remaining crust for later use.) In large bowl, combine remaining
ingredients; mix well. Pour into unbaked pie crust. Bake at 350 degrees, F., 35-40 minute
or until knife inserted in the center comes out clean. Let stand 10 minutes before
serving. Prep. time: 15 minutes, Baking time: 40 plus standing. Make 6 to 8 servings.
~ ~ ~ ~ ~
CRAB AND SHRIMP QUICHE
Makes one 9-inch quiche
1 9-inch unbaked pastry shell
6 slices process American Cheese food
2 tablespoons sliced green onion
2 tablespoons chopped pimento
1 tablespoon flour
1 (6-ounce) can crabmeat, drained
1 (4 1/2 ounce) can shrimp, drained and rinsed
1 1/2 Cups Half-and-Half
3 eggs, beaten
Place rack in lowest position in oven; preheat oven to 425 degrees. Cut 4 slices cheese
food into pieces. In large bowl, toss cheese food pieces, onion and pimiento with flour.
Add remaining ingredients except pastry shell and cheese food slices. Pour into pastry
shell. Bake 20 minutes.
Reduce oven temperature to 325 degrees; bake 20 minutes longer or until set.
Arrange remaining 2 slices cheese food on top of quiche. Let stand 10 minutes before
serving. Garnish as desired. Refrigerate leftovers
4 thin slices Canadian bacon
1 cup dannon yogurt (plain fat free)
1/2 tsp dry mustard
dash ground red pepper
2 English muffins
Spray a large skillet with PAM. Fill half full with water. Bring to a boil, reduce heat
until water simmers. break egg into a small dish and slide into water. Repeat with
remaining eggs. Simmer 3 to 5 minutes or until yolks are firm.
In a large skillet over med high heat cook bacon 3 to 4 minutes or until heated through,
turning once; set aside. in a small saucepan wisk together yogurt, mustard and red pepper.
Cook and stir over low heat just until warm. DO NOT BOIL. Top each English muffin half
with bacon slice, egg and 1/4 cup sauce. Serve immediately. Makes 4 servings.
Calories 220 FAT 8g Cholesterol 230 mg Sodium 670 mg
DEVILED EGGS WITH SUN-DRIED TOMATO
6 hard-boiled large eggs
4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes
whole for garnish, and the remaining tomatoes minced
1/4 cup mayonnaise
3 tablespoons sour cream
1/2 teaspoon white wine vinegar
finely chopped fresh parsley leaves for garnish if desired
Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the
minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to
taste. Transfer the filling to a pastry bag and pipe it into the egg-white halves,
mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, minced, and the
TO THE TOP
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