Eggs and Cheese: the recipes
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Zucchini and Feta Cheese Soufflés Cheese Fondue
Basil Tomato Tart Cheese Pudding
Spinach Feta Quiche Cheesed Onions
Easy Salmon Quiche Egg in a Cup
Garlic Cheese Soufflé Grits Breakfast Casserole
Spinach Stuffed Pasta Shells with Tomatoey Sauce Egg Foo Young
Impossible
Magic Quiche
Creamed Chipped Beef and Hard Boiled Eggs on Toast
Lilley Deviled Eggs
Bacon Corn Quiche
We enjoyed this for Christmas 1999. We all adore corn, so it sounded worth a try. Corn for breakfast worked for us!!
1/2 lb. bacon cooked and crumbled
1 c. shredded cheddar cheese
1/2 c. finely chopped onion
1 c. corn - frozen thawed or canned drained
4 eggs
1t. salt
a pinch of pepper and nutmeg
1/2 c. bisquick
2 c. milk
Generously grease a 9" or 10" quiche pan.
Combine bacon, cheese, onion, and corn; spread in prepared pan. Place
remaining ingredients in blender, blend at high speed for 1 minute.
Pour over bacon mixture.
Bake at 350* for 50-55 minutes or until knife
inserted near center comes out clean. Let set 5 minutes before serving.
serves 6
Egg Foo Yung
As we were taught to make in Taiwan, 30 years ago!
Sauce: 1t. soy sauce
1t. molasses
1t. cider vinegar
1T. cornstarch
13 3/4oz chicken broth
Combine first 4 ingredients until smooth.
Add broth and simmer 10 minutes. Keep warm in a doubleboiler. (Or
today you can micro).
6T. oil
6 eggs
3T. cornstarch
salt and fresh pepper
1-2 scallions, finely chopped
1C. mung bean sprouts
Optional 1/2c. sliced mushrooms, briefly sautéed
3/4c. diced ham, shrimp, or pork
Beat Eggs. Slowly add cornstarch, beat well. Add remaining ingredients and mix. Heat oil to 300*. Pour 3" pancakes. Cook until almost 'set' other side. Serve with sauce.
Breakfast Casserole
This is served at our Presbyterian Church, by Marge Dollison (a real sweetie). The original calls for 1 1/2lb sausage in a doubling of this recipe.
1 lb. sausage, browned and drained
8 eggs
1C. milk
3/4t. salt
1 1/2C. cheddar cheese, shredded
1 1/2C. onion and garlic croutons
Butter baking dish. Put in Browned and drained sausage. Sprinkle with cheese and croutons. Mix eggs, milk, and salt - Pour over casserole. Bake at 325* for 40 minutes.
May
be prepared the day before (I've even stretched it to two days before,
when the holidays were particularly congested).
This recipe may easily be doubled.
We tried this for Thanksgiving breakfast. . .it is the best one we have eaten! I found this as an advertisement in a magazine at the beauty shop. Although the ingredients are the same, I adapted the assembly to add to it's eye appeal. Thanks Bob Evans.
2 1/2 C. seasoned croutons (garlic - onion)
1 lb. Bob Evans sausage roll
4 eggs
2 1/4 C. milk
1 (10 oz) can cream of mushroom soup
1 (10 oz) frozen spinach, thawed and squeezed
1 (4 oz) can mushrooms, drained and sliced
1 C. shredded sharp cheddar
1 C. shredded Monteray Jack
1/4 t. dry mustard
Picante Sauce or Salsa
Spread croutons on bottom of greased 13x9" baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain. Sprinkle over croutons. Sprinkle mushrooms over evenly. Sprinkle spinach over evenly. Sprinkle cheeses over evenly. Whisk eggs and milk in a large bowl. Stir in soup and mustard. Pour evenly over casserole. Refrigerate over night. Preheat oven to 325* Bake 50-55 minutes or until set and lightly browned on top. Serve hot with picante sauce on the side. Serves10-12 (8 in our house!)
Spinach Stuffed Pasta Shells
A great little book Eat Two: Freeze Two (page 110) made this a staple in our freezer!
16 jumbo shells, cooked 18 minutes
10 oz. chopped spinach, thawed
2 beaten eggs
1 c. ricotta cheese (I usually use cottage cheese
since it is more moist)
1 c. mozzarella cheese, grated
1 c. cheddar cheese, grated
1/2 c. freshly grated parmesan cheese, reserve
half for topping
Tomatoey Sauce:
1/3 c. chopped onion
1 minced clove of garlic
1 T. butter
14 1/2 oz. Italian tomatoes, undrained
2 T. tomato paste
1/4 t. sugar
Combine spinach, eggs, and cheeses. Spoon about 3T. into each shell. Place 4 shells in each of four individual dishes. Top each with sauce and a sprinkling of parmesan.
Eat Two: Cover with foil and bake at 350* for 20-25 minutes.
Freeze Two: Bake frozen, covered
at 375* for about an hour.
We freeze
the shells on a cookie sheet and then store in a plastic freezer bag, to
use as a side dish.
Egg in a Cup
This has been included for the benefit of Robin and Austin, who are away at college.
Bring water to a boil in a saucepan. Add 1-2 eggs, carefully so as not to crack. Cook for 4 1/2 minutes. Cool under running water, for easier handling. Crack in half and scoop out with a spoon. Put in a tea cup and add pepper, salt, and a small pat of butter.
The white
is cooked and the yolk still somewhat runny.
Garlic Cheese Soufflé
Grits
I found this recipe to complete a Cajun and Creole dinner party. It was deemed a success. Bon Appetit, May 1988, page 74.
2 T. butter
2 t. minced garlic
5 c. water
3/4 t. salt
1/2 t. freshly ground white pepper
1/4 t. dry mustard
1/4 t. ground turmeric
1 c. regular grits
4 eggs, separated, at room temperature
6 oz. sharp cheddar cheese, grated (about 1 1/2c.)
Dash of hot pepper sauce
1/4 t. cream of tartar
Melt butter in heavy medium saucepan over medium
heat. Add garlic and stir until golden. Add water and salt
and bring to boil. Stir in pepper, mustard and turmeric.
Gradually stir in grits and return to boil.
Reduce heat to medium-low and cook 15 minutes, stirring frequently.
Transfer 2 c. cooked grits to large bowl.
(Reserve any remainder for another use.) Stir in yolks. Blend
in cheese and hot pepper sauce. (Can be prepared several hours ahead.
Reheat gently before continuing.)
Preheat oven to 400*. Butter and flour
one 4-cup or four 60z. soufflé dishes. Using electric mixture,
beat whites and cream of tartar until stiff but not dry. Gently fold
1/4 of whites into grits.
Fold grits into remaining whites. Divide
mixture among prepared dishes. Bake until puffed and brown, about
20 minutes.
Cheesed Onions
A must at our house for Christmas and Thanksgiving, or any time Robin comes home.
4 medium onions. Sliced lengthwise.
4T. butter
4T. flour
1/2t. salt
2c. milk
1c. sharp cheddar cheese
Boil onions in salted water until tender.
Drain. In the top of a double boiler, melt butter and blend
in flour and salt. Add milk, stirring until thick and bubbly.
Add cheese and cook until melted. Add onions and heat. Taste
for seasoning.
Note: In today's world, we sometimes use
this short cut.
1/2lb. Velvetta
1/4c. milk
1 15 oz. jar of small whole boiled onions
Melt Velvetta and milk in the top of a double boiler (or microwave for 6 minutes, stirring every 1 1/2 minutes). Add drained onions, breaking up slightly.
Substituting
cooked macaroni for the onions makes a fast macaroni and cheese dish for
our college kids.
Cheese Pudding
This is original, I just love cheese!
2 c. sharp cheddar cheese (I sometimes use 1c.
cheddar and 1c. swiss)
2 C. soft bread crumbs (I use our Italian bread)
2 eggs, beaten
2 c. milk
1 t. dijon
salt and freshly ground pepper
Grate cheese. Toss with bread crumbs.
Place in a buttered 8x8" baking dish. Combine eggs, milk, mustard,
and seasonings. Pour over cheese and bread. Bake at 350* for
1 hour, or until set.
Cheese Fondue
From Fondue, Chafing Dish and Casserole Cookery, page 8; another good little book we picked up in Taipei, Taiwan in 1970.
a clove garlic, cut in half
2 c. dry white wine (Rhine, Cortese, Riesling,
Chablis)
1 T. lemon juice
1 lb. natural swiss cheese, shredded
3 T. flour
3 T. kirsch (I use 1 T. brandy)
nutmeg, freshly ground pepper or paprika to taste
2 loaves crusty Italian or French bread cut into
cubes, crust on each cube
Rub the inside of your fondue pot (or double boiler)
with the cut side of the garlic. Toss shredded cheese with the flour.
Heat wine in fondue pot. When hot add lemon juice and in batches
the cheese. Stir frequently until cheese melts. Add kirsch
and seasonings.
Serve by dipping a cube of bread into the fondue
and eating.
Use day
old bread, cube it and let it dry out a little. Remember this recipe
originated to use up those dried out bits of cheese and the leftover stale
bread.
Remember
if you drop your cube, you are to kiss the nearest of the opposite sex!
Easy Salmon Quiche
The men at our house do eat quiche. Adapted from Bon Appetit, June 1983, page 42. Since it makes two pies, if your family isn't bigger than four, take one to a neighbor, it makes me very popular!
15 1/2 oz. canned salmon
3 eggs, beaten
1c. sour cream
1/4c. mayonnaise
3-6 drops Tabasco sauce
1c. shredded cheddar cheese
2 scallions, chopped
1/2t. dried dill weed
2 baked 9" pie shells
Add water to the salmon liquid to equal 1/2c.
Pour into a large bowl. Stir in eggs, sour cream, mayonnaise, and
Tabasco. Add salmon, broken into bite size pieces. Blend in
cheese, onion, and dill weed. Divide between the two pie shells.
Bake at 325* until set, about 40-45 minutes,
covering rim if it browns too soon.
Serve
with crusty bread with herb butter and chilled fresh fruit.
Spinach Feta Cheese Quiche
From The Harrowsmith Cookbook, volume ll, page 13.
Pastry for 9" pie shell
2T. olive oil
1/2 c. finely chopped mushrooms
1 shallot, chopped
1/4 c. pine nuts
2 c. finely chopped spinach
2 eggs, beaten
1/4lb. feta cheese, crumbled
1/4 c. milk
freshly grated parmesan cheese
nutmeg
Heat oil and sauté mushrooms, shallots,
and pine nuts. Set aside. Stir fry spinach until limp but still
bright green. Beat eggs, feta, and milk. Add vegetables and
spoon into pastry lined pie plate. Sprinkle with parmesan and nutmeg.
Bake at 350* for 40-45 minutes.
Basil Tomato Tart
A summer treat!
1 baked pie shell
1 1/2c. (6 oz.) mozzarella
5 Roma tomatoes
1c. loosely packed basil
4 cloves garlic, minced
1/2c. mayonnaise
1/4c. parmesan
1/8t. freshly ground white pepper
basil garnish
Sprinkle the hot pie shell with 1/2c. of mozzarella. Cut tomatoes into thin wedges, drain on paper towels. Arrange on top of cheese in pie shells. Chop basil and toss with garlic. Sprinkle over tomatoes. Combine mozzarella, mayonnaise, parmesan, and pepper. Spoon over basil, spread evenly to cover top. Bake at 350* for 35-40 minutes. Serve warm.
Serves 8 as a starter, or 4 as a main dish.
Zucchini and Feta Cheese Soufflés
Wonderful! This comes from Better Homes and Garden, August 1993. It was submitted by Karen E. Bosley of Lake Oswego, OR. Way to go Karen!
2c. shredded zucchini
3T. butter
1/4c. all-purpose flour
1/4t. dry mustard
1c. milk
1/2c. feta cheese, crumbled
1T. freshly grated parmesan cheese
4 eggs, separated
Place shredded zucchini in a colander; sprinkle
with 1t. salt and toss lightly. Let stand 30 minutes. Rinse
and drain. Squeeze out excess liquid; set aside.
In a saucepan melt butter. Stir in flour
and mustard. Add milk. Cook and stir till bubbly. Remove
from heat. Stir in zucchini and cheeses. In a large bowl beat
egg yolks with a fork. Gradually stir in zucchini mixture.
In a mixing bowl beat whites with
an electric mixer until stiff peaks form. Fold half of whites into
zucchini mixture. Gently fold remaining whites. Spoon into
six 6 oz. buttered soufflé dishes or custard cups.
Bake in a 375* oven 20 to 25 minutes. Serve
immediately.