EGG RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARMADILLO EGGS (03/17/94) (16:36) YIELD: 15 SERVINGS 1/2 LB MONTEREY JACK CHEESE 1/2 LB SHARP CHEDDAR CHEESE 1/2 LB HOT PORK SAUSAGE* 1 1/2 C BISQUICK MIX 1 EGG 1 PK PORK FLAVOR SHAKE 'N BAKE 20 WHOLE JALAPENO PEPPERS** *JIMMY DEAN SAUSAGE BRAND IS BEST **USE 20-30 PEPPERS-MAY USE FRESH, BUT SUCCESS REPORTED WHEN USING BOTTLED OR CANNED SLICE PEPPERS IN HALF LENGTHWISE AND SCRAPE OUT ALL THE SEEDS (WEAR GLOVES). TRY TO KEEP BOTH HALVES NEAR EACH OTHER AS YOU HAVE TO PUT THEM BACK TOGETHER LATER. MIX BISQUICK, RAW SAUSAGE & CHEDDAR CHEESE. STUFF EACH PEPPER WITH MONTEREY JACK CHEESE AND PUT THE HALVES BACK TOGETHER. GRAB A HANDFUL OF BISQUICK MIXTURE AND MOLD AROUND PEPPER IN SHAPE OF ELONGATED EGG. USE ENOUGH TO COVER PEPPER WIELL. DIP ARMADILLO EGG IN BEATEN EGG AND ROLL IN SHAKE 'N BAKE. BAKE ON BROILER PAN (CAN USE COOKIE SHEET) AT 350 DEGREES FOR 25 MINUTES OR UNTIL CRISP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ASPARAGUS AND MUSHROOM OMELET (03/07/94) (13:56) 1 CUP FRESH ASPARAGUS CUT IN 2" PIECES OR 1/2 A 10-OZ PACKAGE OF FROZEN ASPARAGUS 1 CUP SLICED FRESH MUSHROOMS 1/4 CUP SLICED GREEN ONION 6 EGGS 1/2 CUP MILK 1/4 TSP SALT 1/8 TSP GROUND NUTMEG 1 CUP SHREDDED SWISS OR GRUYERE CHEESE 2 TBSP SNIPPED PARSLEY, OPTIONAL COOK FRESH ASPARAGUS, MUSHROOMS, AND GREEN ONION IN A SMALL AMOUNT OF BOILING WATER ABOUT 7 MINUTES OR TILL TENDER. (OR COOK FROZEN ASPARAGUS, MUSHROOMS, AND GREEN ONION ACCORDING TO ASPARAGUS PACKAGE DIRECTIONS.) DRAIN. IN A LARGE MIXING BOWL COMBINE EGGS, MILK, SALT, NUTMEG, AND PEPPER. BEAT WITH FORK OR ROTARY BEATER TILL BLENDED. STIR IN COOKED VEGETABLES AND SWISS OR GRUYERE CHEESE. TURN EGG MIXTURE INTO A GREASED 10X6X2 BAKING DISH. BAKE, UNCOVERED, IN A 375 DEGREE OVEN FOR 20 TO 25 MINUTES OR TILL SET. SPRINKLE WITH SNIPPED PARSLEY, IF DESIRED. SERVES 4. NOTE: YOU CAN MIX IT UP THE NIGHT BEFORE, PUT IN THE PAN AND CHILL, AND JUST POP IT IN THE OVEN THE NEXT MORNING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC SCRAMBLED EGGS 6 EGGS 1/3 CUP MILK OR LIGHT CREAM 1/4 TO 1/2 TEASPOON SALT 2 TABLESPOONS BUTTER, MARGARINE, OR BACON FAT BEAT EGGS, MILK, SALT, AND DASH PEPPER WITH FORK. (MIX SLIGHTLY FOR EGGS WITH STREAKS OF YELLOW AND WHITE; MIX WELL FOR A UNIFORM YELLOW. ) HEAT BUTTER, MARGARINE, OR BACON FAT IN SKILLET UNTIL JUST HOT ENOUGH TO MAKE A DROP OF WATER SIZZLE. POUR IN EGG MIXTURE. TURN HEAT LOW. DON'T DISTURB MIXTURE UNTIL IT STARTS TO SET ON BOTTOM AND SIDES, THEN LIFT AND FOLD OVER WITH SPATULA SO UNCOOKED PERT GOES TO BOTTOM. COOK 4 TO 5 MINUTES, UNTIL EGGS ARE COOKED THROUGHOUT, BUT STILL GLOSSY AND MOIST. REMOVE FROM HEAT IMMEDIATELY. MAKES 3 OR 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANADIAN SOUFFLES (11-14-93) (17:32) 1 T BUTTER 3 T PARMESAN CHEESE, GRATED 6 EGGS, SEPARATED 8 OZ CREAM CHEESE (AT ROOM TEMPERATURE) 1 C GRATED CHEDDAR CHEESE 1/2 C SOUR CREAM 3 T CHOPPED PIMENTO 1 T CHOPPED CHIVES 3/4 TSP DRY MUSTARD 3/4 LB CANADIAN BACON, CUT IN BITE-SIZED PIECES BUTTER BOTTOM AND SIDES OF INDIVIDUAL SOUFFLE DISHES AND SPRINKLE WITH PARMESAN CHEESE. BEAT EGG YOLKS UNTIL THICK AND LEMON COLORED, ABOUT 5 MINUTES. BEAT IN CREAM CHEESE, CHEDDAR CHEESE, SOUR CREAM, PIMENTO, CHIVES AND MUSTARD. USING CLEAN, DRY BEATERS, BEAT EGG WHITES UNTIL STIFF. GENTLY, FOLD INTO YOLK MIXTURE; FOLD IN CANADIAN BACON. TURN SOUFFLE INTO SOUFFLE DISHES. BAKE AT 350 DEGREES 25-30 MINUTES. SOUFFLE IS DONE WHEN A KNIFE INSERTED IN CENTER COMES OUT CLEAN. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR CHEESE SOUFFLE 1/4 CUP BUTTERMILK BAKING MIX 1/2 TEASPOON DRY MUSTARD 1 CUP MILK 1 CUP SHREDDED CHEDDAR CHEESE (ABOUT 4 OUNCES) 3 EGGS, SEPARATED 1/4 TEASPOON CREAM OF TARTAR HEAT OVEN TO 350 DEGREES. BUTTER 5 CUP SOUFFLE DISH OR 1 1/2 QUART ROUND CASSEROLE. MIX BAKING MIX AND MUSTARD IN 1 QUART SAUCEPAN. GRADUALLY STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN CHEESE UNTIL MELTED; REMOVE FROM HEAT. GRADUALLY STIR COOKED MIXTURE INTO EGG YOLKS. BEAT EGG WHITES AND CREAM OF TARTAR UNTIL SOFT PEAKS FORM. FOLD INTO CHEESE MIXTURE. POUR INTO SOUFFLE DISH. COOK UNTIL KNIFE INSERTED 1 INCH FROM EDGE COMES OUT CLEAN, 40 TO 50 MINUTES. SERVE IMMEDIATELY. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE AND ONION SCRAMBLED EGGS PREPARE BASIC SCRAMBLED EGGS, COOKING UNTIL EGGS BEGIN TO SET; SPRINKLE WITH 1/4 CUP SHREDDED PROCESS AMERICAN CHEESE. CONTINUE COOKING JUST UNTIL EGGS ARE COOKED AND CHEESE MELTS. TRIM WITH 2 TABLESPOONS CHOPPED ONION TOPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE AND TOMATO SOUFFLES (11-26-93) (18:11) INGREDIENTS 2 TBSP UNSALTED BUTTER 1/4 CUP FLOUR 1 1/2 CUP MILK 3 TBSP TOMATO PASTE 1 CUP SWISS CHEESE, GRATED 3 TBSP PARMESAN CHEESE, GRATED CAYENNE PEPPER TO TASTE 3 LG EGGS, SEPARATED 1 TBSP MEDIUM DRY SHERRY DIRECTIONS IN A SAUCEPAN, MELT THE BUTTER OVER LOW HEAT. STIR IN FLOUR AND COOK THE ROUX, STIRRING, FOR 3 MINUTES. REMOVE FROM HEAT AND ADD THE MILK, SCALDED, IN A STREAM, WHISKING VIGOROUSLY, UNTIL THE MIXTURE IS THICK AND SMOOTH. SIMMER THE SAUCE FOR 3-4 MINUTES, AND WHISK IN THE TOMATO PASTE, SWISS AND PARMESAN CHEESES, CAYENNE, AND SALT TO TASTE. WHISK UNTIL THE CHEESES HAVE MELTED. REMOVE FROM HEAT AND WHISK IN THE EGG YOLKS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. TRANSFER THE MIXTURE TO A BOWL, AND LET IT COOL. IN A BOWL, WITH AN ELECTRIC MIXER, BEAT THE EGG WHITES WITH A PINCH OF SALT UNTIL THEY HOLD SOFT PEAKS. ADD THE SHERRY AND BEAT TO STIFF PEAKS. FOLD THE EGG WHITE MIXTURE INTO THE CHEESE MIXTURE GENTLY BUT THOROUGHLY. TRANSFER THE MIXTURE TO 6 BUTTERED 2/3-CUP RAMEKINS, AND BAKE THE SOUFFLES ON A JELLY ROLL PAN IN THE MIDDLE OF A PREHEATED 400FOVEN FOR 25-30 MINUTES, OR UNTIL THEY ARE COOKED THROUGH. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE EGGS BENEDICT (02/28/93) (23:56) IBM 1/2 CUP WATER 1 TEASPOON VINEGAR 4 EGGS 1 RECIPE CHEESE SAUCE (SEE SAUCES) 4 SLICES BACK BACON 2 ENGLISH MUFFINS, SPLIT, TOASTED AND BUTTERED IN EACH OF FOUR 6 OUNCE CUSTARD CUPS COMBINE 2 TABLESPOONS WATER AND 1/4 TEASPOON VINEGAR. COVER EACH CUP LOOSELY WITH PLASTIC WRAP. PLACE CUPS IN OVEN, SPACING AT LEAST 2 INCHES APART. MICROWAVE AT HIGH FOR 1 1/2 TO 2 MINUTES, OR UNTIL BOILING. UNCOVER CUPS. BREAK ONE EGG INTO EACH. RE-COVER. REDUCE POWER TO 50%. MICROWAVE FOR 2 1/2 TO 4 MINUTES, OR UNTIL WHITES ARE OPAQUE, BUT NOT SET. LET STAND, COVERED, FOR 2 TO 3 MINUTES. MEANWHILE, PREPARE CHEESE SAUCE AS DIRECTED. SET ASIDE. ARRANGE BACON SLICES ON PLATE. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL HOT. PLACE 1 SLICE BACON ON EACH ENGLISH MUFFIN HALF; TOP WITH 1 POACHED EGG. POUR SAUCE OVER EACH. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE FONDUE BAKE COMBINE 3 SLIGHTLY BEATEN EGG YOLKS, 1 1/2 CUPS SOFT BREAD CRUMBS, 8 OUNCES SHARP PROCESS AMERICAN CHEESE, SHREDDED (2 CUPS), 1 CUP SCALDED MILK, 1/2 TEASPOON DRY MUSTARD, 1/4 TEASPOON SALT, AND DASH PEPPER. FOLD IN 3 STIFFLY BEATEN EGG WHITES. POUR INTO 10 X 6 X 1 1/2 INCH BAKING DISH. BAKE IN SLOW OVEN (325 DEGREES) ABOUT 35 TO 40 MINUTES, OR UNTIL FIRM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE MUSHROOM SOUFFLE (11-14-93) (17:40) 5 T BUTTER 1/2 LB MUSHROOMS, FINELY CHOPPED 1 T GREEN ONION, CHOPPED 1/2 TSP MIXED VEGETABLE SEASONING 1 DASH GROUND NUTMEG 3 T WHOLE WHEAT FLOUR 1 C MILK 2 T SHERRY 5 EGGS, SEPARATED 1 1/4 C SHREDDED SWISS CHEESE IN FRYING PAN, MELT BUTTER; ADD MUSHROOMS AND ONION, STIRRING UNTIL ALL LIQUID EVAPORATES, ABOUT 5 MINUTES. ADD SEASONINGS AND FLOUR; STIR UNTIL BLENDED. GRADUALLY STIR IN MILK AND SHERRY. BLEND IN EGG YOLKS ONE AT A TIME. IN A SEPARATE BOWL, BEAT EGG WHITES UNTIL STIFF PEAKS FORM. FOLD WHITES INTO MUSHROOM MIXTURE UNTIL JUST BLENDED; FOLD IN ABOUT 4/5 OF CHEESE. SPOON MIXTURE INTO BUTTERED INDIVIDUAL SOUFFLE DISHES OR SINGLE LARGE SOUFFLE DISH. SPRINKLE REMAINING CHEESE ON TOP. BAKE SMALL DISHES FOR 25-30 MINUTES AT 375 DEGREES. BAKE LARGE SOUFFLE AT 350 DEGREES FOR 35- 40 MINUTES OR UNTIL PUFFY AND GOLDEN. SERVE IMMEDIATELY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE SCRAMBLED EGGS PREPARE BASIC SCRAMBLED EGGS ADDING ONE 3 OUNCE PACKAGE CREAM CHEESE WITH CHIVES, CUT INTO PIECES, TO THE SEASONED EGG MILK MIXTURE. CONTINUE AS IN BASIC SCRAMBLED EGG RECIPE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE SOUFFLE 1/4 CUP BUTTER OR MARGARINE 1/4 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON SALT DASH CAYENNE 1 CUP MILK 8 OUNCES SHARP PROCESS AMERICAN CHEESE, THINLY SLICED 4 EGGS, SEPARATED MELT BUTTER, BLEND IN FLOUR, SALT, AND CAYENNE. ADD MILK ALL AT ONCE; COOK OVER MEDIUM HEAT, STIRRING, UNTIL MIXTURE THICKENS AND BUBBLES. REMOVE FROM HEAT. ADD CHEESE; STIR UNTIL CHEESE MELTS. BEAT EGG YOLKS UNTIL VERY THICK AND LEMON COLORED. SLOWLY ADD CHEESE MIXTURE, STIRRING CONSTANTLY; COOL SLIGHTLY. BEAT EGG WHITES TO STIFF PEAKS. GRADUALLY POUR YOLK MIXTURE OVER; FOLD TOGETHER WELL. POUR INTO UNGREASED 2 QUART SOUFFLE DISH OR CASSEROLE. FOR A TOP HAT THAT PUFFS IN THE OVEN, TRACE A CIRCLE THROUGH MIXTURE 1 INCH FROM EDGE AND 1 INCH DEEP. BAKE AT 300 DEGREES FOR 1 1/4 HOURS, OR UNTIL KNIFE INSERTED OFF CENTER COMES OUT CLEAN. IMMEDIATELY BREAK APART INTO SERVINGS WITH 2 FORKS. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE SOUFFLE 1 1/4 CUP BUTTER OR MARGARINE 1/4 CUP FLOUR 1/2 TEASPOON SALT 1/4 TEASPOON DRY MUSTARD DASH CAYENNE RED PEPPER 1 CUP MILK 1 CUP SHREDDED CHEDDAR CHEESE (ABOUT 4 OUNCES) 3 EGGS, SEPARATED 1/4 TEASPOON CREAM OF TARTAR HEAT OVEN TO 350 DEGREES BUTTER 4 CUP SOUFFLE DISH OR 1 QUART CASSEROLE. MAKE 4 INCH BAND OF TRIPLE THICKNESS ALUMINUM FOIL 2 INCHES LONGER THAN CIRCUMFERENCE OF DISH; BUTTER ONE SIDE. EXTEND DEPTH OF DISH BY SECURING FOIL BAND, BUTTERED SIDE IN, AROUND TOP OF DISH. MELT BUTTER IN SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR AND SEASONINGS. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT. STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN CHEESE UNTIL MELTED. REMOVE FROM HEAT. BEAT EGG WHITES AND CREAM OF TARTAR UNTIL STIFF BUT NOT DRY; SET ASIDE. BEAT EGG YOLKS UNTIL VERY THICK AND LEMON COLORED; STIR INTO CHEESE MIXTURE. STIR ABOUT 1/4 OF THE EGG WHITES INTO CHEESE MIXTURE. GENTLY FOLD MIXTURE INTO REMAINING EGG WHITES. CAREFULLY POUR INTO SOUFFLE DISH. BAKE 50 TO 60 MINUTES OR UNTIL KNIFE INSERTED HALFWAY BETWEEN EDGE AND CENTER COMES OUT CLEAN. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE SOUFFLE 2 (12-12-92) (0:19) IBM 4 TABLESPOONS BUTTER 3 TABLESPOONS FLOUR 1/4 TEASPOON PEPPER 1 TEASPOON SALT 1 CUP MILK 1 TABLESPOON SHERRY 1 1/4 CUPS SHREDDED SWISS CHEESE 5 EGGS, SEPARATED 1/4 CUP FINELY GRATED CHEDDAR CHEESE IN LARGE MIXING BOWL, MELT BUTTER FOR 1 MINUTE ON MICROPOWER HIGH. ADD FLOUR, PEPPER AND SALT TO MELTED BUTTER AND MIX WELL. COOK ON MICROPOWER HIGH FOR 2-3 MINUTES OR UNTIL SAUCE BOILS AND THICKENS. STIR A FEW TIMES DURING COOKING. ADD SWISS CHEESE AND STIR UNTIL MELTED. BLEND IN EGG YOLKS, ONE AT A TIME. PREHEAT OVEN ON CONVECTION AT 350 DEGREES FOR 10 MINUTES. IN A SEPARATE BOWL, BEAT EGG WHITES UNTIL HARD PEAK STAGE. FOLD WHITES CAREFULLY INTO MIXTURE UNTIL PIECES OF EGG WHITES ARE THE SIZE OF A CHERRY. BUTTER A 5 CUP SOUFFLE DISH AND SPRINKLE WITH 2 TABLESPOONS OF FINELY GRATED CHEDDAR. SPOON THE MIXTURE INTO THE DISH AND SPRINKLE THE REMAINING CHEDDAR ON TOP. BAKE ON CONVECTION AT 350 DEGREES FOR 45 TO 50 MINUTES OR UNTIL A KNIFE INSERTED IN THE SOUFFLE COMES OUT CLEAN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY OVEN OMELET 8 EGGS 1 CUP MILK 1/2 TEASPOON SEASONED SALT (BELOW) 1 PACKAGE (3 OUNCES) SMOKED SLICED HAM, BEEF OR CORNED BEEF, TORN INTO PIECES 1 CUP SHREDDED CHEDDAR, SWISS OR MOZZARELLA CHEESE (ABOUT 4 OUNCES) 3 TABLESPOONS FINELY CHOPPED RED OR WHITE ONION BEAT EGGS, MILK AND SEASONED SALT. STIR IN REMAINING INGREDIENTS. POUR INTO GREASED BAKING DISH, 12 X 7 1/2 X 2 INCHES OR 8 X 8 X 2 INCHES. COVER AND REFRIGERATE NO LONGER THAN 24 HOURS. ABOUT 45 MINUTES BEFORE SERVING, COOK UNCOVERED IN 325 DEGREES OVEN UNTIL OMELET IS SET AND TOP IS GOLDEN BROWN, 40 TO 45 MINUTES. GARNISH WITH ONION RINGS AND PARSLEY IF DESIRED. MAKES 6 SERVINGS. SEASONED SALT 1/2 CUP SALT 1 TABLESPOON CELERY SALT 1 TABLESPOON GARLIC SALT 1 TABLESPOON PAPRIKA 1 TEASPOON DRY MUSTARD 1 TEASPOON ONION POWDER 1 TEASPOON PEPPER PLACE ALL INGREDIENTS IN BLENDER CONTAINER. COVER AND BLEND ON HIGH SPEED 20 SECONDS. STORE IN TIGHTLY COVERED CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY EGGS WITH WINE 2 EGGS 1 TABLESPOON WATER 1 TABLESPOON DRY WHITE WINE 1/8 TEASPOON SALT DASH PEPPER 2 TABLESPOONS SHREDDED CHEDDAR, MONTEREY JACK OR SWISS CHEESE 1/2 TABLESPOON MARGARINE OR BUTTER MIX EGGS, WATER, WINE, SALT AND PEPPER WITH FORK. STIR IN CHEESE. HEAT MARGARINE IN SKILLET OVER MEDIUM HEAT JUST UNTIL HOT. POUR EGG MIXTURE INTO SKILLET. AS MIXTURE BEGINS TO SET, GENTLY LIFT COOKED PORTION WITH SPATULA SO THAT UNCOOKED PORTION CAN FLOW TO BOTTOM. COOK UNTIL EGGS ARE THICKENED BUT STILL MOIST, 3 TO 5 MINUTES. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHIVE OMELET MIX 3 EGGS WITH FORK JUST UNTIL WHITES AND YOLKS ARE BLENDED. HEAT ABOUT 1 TABLESPOON MARGARINE OR BUTTER IN 8 INCH SKILLET OR OMELET PAN OVER MEDIUM HIGH HEAT. AS MARGARINE MELTS; TILT SKILLET IN ALL DIRECTIONS TO COAT SIDE THOROUGHLY. WHEN MARGARINE JUST BEGINS TO BROWN, SKILLET IS HOT ENOUGH TO USE. QUICKLY POUR EGGS ALL AT ONCE INTO SKILLET. START SLIDING SKILLET BACK AND FORTH RAPIDLY OVER HEAT. AT THE SAME TIME, STIR QUICKLY WITH FORK TO SPREAD EGGS CONTINUOUSLY OVER BOTTOM OF SKILLET AS THEY THICKEN. LET STAND OVER HEAT A FEW SECONDS TO LIGHTLY BROWN BOTTOM OF OMELET. (DO NOT OVERCOOK OMELET WILL CONTINUE TO COOK AFTER FOLDING. ) TILT SKILLET; RUN FORK UNDER EDGE OF OMELET, THEN JERK SKILLET SHARPLY TO LOOSEN EGGS FROM BOTTOM OF SKILLET. SPRINKLE IN 1 TABLESPOON OF SNIPPED CHIVES. FOLD PORTION OF OMELET NEAREST YOU JUST TO CENTER. SLIDE OMELET ONTO WARM PLATE; OVERLAP UNFOLDED PORTION. BRUSH OMELET WITH MARGARINE OR BUTTER TO MAKE IT SHINE IF DESIRED. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMED EGGS 6 HARD COOKED EGGS 1 1/2 CUPS MEDIUM WHITE SAUCE 4 SLICES HOT BUTTERED TOAST PAPRIKA OR SNIPPED PARSLEY CUT EGGS IN FOURTHS AND ADD TO WHITE SAUCE; STIR CAREFULLY. SERVE OVER TOAST. SPRINKLE WITH PAPRIKA OR PARSLEY. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS QUICHE (10-10-92) (0:30) LINE 9" QUICHE PAN WITH PASTRY CRUST 1 1/2 CUPS HALF AND HALF 4 EGGS 1 CUP (4 OUNCES) JARLSBERG OR SWISS CHEESE, SHREDDED 1 TABLESPOON FLOUR 1/4 CUP SLICED GREEN ONION 1 TEASPOON DRIED PARSLEY PINCH OF NUTMEG SALT AND PEPPER TO TASTE 5 SLICES COOKED BACON 5 LINKS OF COOKED SAUSAGES TOSS SHREDDED CHEESE WITH FLOUR. ADD ONION, PARSLEY, NUTMEG, SALT AND PEPPER, AND SPRINKLE BASE OF PASTRY SHELL. WHISK EGG WITH HALF AND HALF AND POUR OVER CHEESE MIXTURE. BAKE 35 MINUTES AT 375 DEGREES, PLACE BACON AND SAUSAGE ON TOP AND BAKE AN ADDITIONAL 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLD PUMPKIN SOUFFLE (10/20/94) (23:51) YIELD: 8 SERVINGS 2 ENVELOPES UNFLAVORED GELATIN 1/4 C WATER 4 EGGS 2/3 C SUGAR 1 CN PUMPKIN (1-LB) 1/4 C RUM 1/2 TS GROUND CINNAMON 1/2 TS GROUND GINGER 1/4 TS GROUND MACE 1/4 TS GROUND CLOVES 1 C WHIPPING CREAM; WHIPPED CANDIED KUMQUATS (OPTIONAL) SPRINKLE GELATIN OVER WATER TO SOFTEN. HEAT OVER LOW HEAT TO DISSOLVE GELATIN. BEAT EGGS THOROUGHLY IN BOWL. GRADUALLY ADD SUGAR AND CONTINUE TO BEAT UNTIL MIXTURE IS SMOOTH AND VERY THICK. STIR IN PUMPKIN, RUM, CINNAMON, GINGER, MACE AND CLOVES. BLEND IN GELATIN WELL AND FOLD IN WHIPPED CREAM. OIL 6-INCH BAND OF FOIL AND PLACE AROUND OUTSIDE EDGES OF OILED 1 1/2-QUART SOUFFLE DISH, OILED SIDE IN, TO FORM STANDING COLLAR. (OR USE AN OILED 2-QUART FLUTED RING MOLD AND DO NOT ADD COLLAR.) FILL DISH WITH PUMPKIN MIXTURE AND CHILL UNTIL SET. CAREFULLY REMOVE FOIL COLLAR AND DECORATE TOP OF SOUFFLE WITH CANDIED KUMQUATS. OR DIP FLUTED MOLD IN HOT WATER VERY QUICKLY AND TURN OUT ONTO SERVING PLATTER. SERVE WITH ADDITIONAL WHIPPED CREAM, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CREAMED HAM AND EGGS 3 TABLESPOONS MARGARINE OR BUTTER 3 TABLESPOONS FLOUR 1/2 TEASPOON DRY MUSTARD 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 2 1/4 CUPS MILK 1 CUP DICED COOKED HAM 4 HARD COOKED EGGS, EACH CUT INTO FOURTHS 2 TABLESPOONS SNIPPED PARSLEY BUTTERED HOT TOAST MELT MARGARINE IN SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR AND SEASONINGS. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT. STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. GENTLY STIR IN HAM AND EGGS; HEAT THROUGH. STIR IN PARSLEY. SERVE OVER HOT TOAST. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY SCRAMBLED EGGS 8 EGGS, SLIGHTLY BEATEN 1 PACKAGE (3 OUNCES) CREAM CHEESE, CUT UP 2 TABLESPOONS BUTTER OR MARGARINE 4 SLICES BACON, CRISPLY FRIED AND CRUMBLED 2 TABLESPOONS SNIPPED CHIVES MIX EGGS AND CREAM CHEESE. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT. POUR EGG MIXTURE INTO SKILLET. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT; COOK AND STIR EGG MIXTURE. JUST BEFORE EGGS ARE THICKENED THROUGHOUT BUT STILL MOIST, STIR IN BACON. SPRINKLE WITH CHIVES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISPY BACON AND EGGS 6 SLICES BACON 1/2 CUP SMALL CROUTONS 6 EGGS 1/3 CUP MILK OF LIGHT CREAM COOK BACON UNTIL CRISP; DRAIN AND CRUMBLE COARSELY. RESERVE BACON DRIPPINGS. MEASURE 1 TABLESPOON RESERVED DRIPPINGS INTO SKILLET. ADD CROUTONS; HEAT AND STIR UNTIL BROWN AND CRISP; REMOVE FROM SKILLET. ADD ANOTHER 1 TABLESPOON DRIPPINGS TO SKILLET. SLIGHTLY BEAT EGGS, MILK, 1/4 TEASPOON SALT, AND DASH PEPPER; POUR INTO SKILLET. COOK AND STIR UNTIL ALMOST SET. GENTLY STIR IN CRUMBLED BACON AND CROUTONS. COOK UNTIL JUST SET. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED EGGS WITH RICE 3/4 CUP FINELY CHOPPED ONION 3/4 TEASPOON CURRY POWDER 1/4 CUP MARGARINE OR BUTTER 6 EGGS 1/3 CUP MILK OR HALF AND HALF 3/4 TEASPOON SALT 1/4 TEASPOON PEPPER 1 1/2 CUPS COOKED RICE 1 PACKAGE (10 OUNCES) FROZEN ASPARAGUS CUTS, COOKED AND DRAINED 1 TABLESPOON CHOPPED CHUTNEY COOK AND STIR ONION AND CURRY POWDER IN MARGARINE UNTIL ONION IS TENDER. COMBINE EGGS, MILK, SALT AND PEPPER; BEAT WITH FORK UNTIL BLENDED. STIR IN RICE AND ASPARAGUS; ADD MIXTURE TO SKILLET. COOK OVER LOW HEAT. AS MIXTURE BEGINS TO SET AT BOTTOM AND SIDE, LIFT COOKED PORTIONS WITH SPATULA AND TURN GENTLY TO COOK EVENLY. (EGGS SHOULD BE MOIST AND GLOSSY. ) TOP WITH CHUTNEY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DENVER SCRAMBLE 1 CUP FINELY CHOPPED FULLY COOKED HAM 1 2 OUNCE CAN MUSHROOM STEMS AND PIECES, DRAINED 1/4 CUP CHOPPED ONION 2 TABLESPOONS CHOPPED GREEN PEPPER 2 TABLESPOONS BUTTER OR MARGARINE, MELTED 8 BEATEN EGGS 1/3 CUP MILK IN SKILLET COOK HAM, MUSHROOMS, ONION, AND GREEN PEPPER IN BUTTER OR MARGARINE UNTIL VEGETABLES ARE TENDER BUT NOT BROWN, ABOUT 5 MINUTES. COMBINE BEATEN EGGS AND MILK; ADD TO HAM MIXTURE IN SKILLET. COOK UNTIL EGGS ARE SET THROUGHOUT BUT STILL MOIST, 5 TO 8 MINUTES, FOLDING EGGS OVER WITH WIDE SPATULA SO UNCOOKED PART GOES TO THE BOTTOM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED EGGS HALVE HARD COOKED EGGS LENGTHWISE; REMOVE YOLKS AND MASH WITH DESIRED COMBINATION OF SEASONINGS, BELOW. REFILL WHITES. 1. FOR 6 EGGS, USE 1/4 CUP MAYONNAISE, 1 TEASPOON VINEGAR, 1 TEASPOON PREPARED MUSTARD, 1/8 TEASPOON SALT, AND DASH PEPPER. 2. FOR 5 EGGS, USE 2 TABLESPOONS MAYONNAISE, 2 TABLESPOONS CHOPPED RIPE OLIVES, 2 TEASPOONS VINEGAR, 1 TEASPOON PREPARED MUSTARD, AND SALT AND PEPPER TO TASTE. 3. OTHER COMBINATIONS MAY BE USED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED EGGS 1 (05-02-92) (0:18) 6 HARD COOKED EGGS, PEELED 1/2 CUP LIGHT MAYONNAISE OR YOGURT 2 TO 3 TABLESPOONS BRAN SEASON TO TASTE WITH SALT, PEPPER, LEMON PEPPER SEASONING, GARLIC POWDER 1/2 CUP MINCED SCALLIONS, RADISHES, OR CUCUMBERS (OPTIONAL) CHOPPED PARSLEY OR PAPRIKA CUT COOKED EGGS IN HALF; REMOVE AND MASH YOLKS. MIX WITH REMAINING INGREDIENTS EXCEPT PARSLEY OR PAPRIKA AND REFILL EGG WHITE HALVES WITH MIXTURE. SPRINKLE WITH CHOPPED PARSLEY AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED EGGS 2 (05-02-93) (21:26) SERVINGS: 4 3 EA LARGE HARD COOKED EGGS 2 T MAYO OR SALAD DRESSING 1/2 T PREPARED MUSTARD 1 EA DASH OF PEPPER CUT EGGS LENGTHWISE INTO HALVES. SLIP OUT YOLKS AND MASH WITH A FORK. MIX IN REMAINING INGREDIENTS. FILL EGGS WITH YOLK MIXTURE, HEAPING IT UP LIGHTLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED EGGS AND NOODLES (05-02-93) (21:26) SERVINGS: 4 1 EA RECIPE #19 (DEVILED EGGS) 2 T CHOPPED ONION 1 T MARGARINE OR BUTTER 2 1/2 C NOODLES, COOKED 1 C ( 8 OZS) DAIRY SOUR CREAM 1/3 C GRATED PARMESAN CHEESE 1/3 C MILK 1/3 C SLICED RIPE OLIVES 2 T POPPY SEEDS 1/2 T SALT PREPARE DEVILED EGGS ACCORDING TO RECIPE 19. COVER AND MICROWAVE ONION AND MARGARINE IN 1 1/2-QT CASSEROLE ON HIGH (100%) UNTIL ONION IS TENDER, 1 1/2 TO 2 MINUTES. STIR IN REMAINING INGREDIENTS. COVER AND MICROWAVE UNTIL HOT, 5 TO 6 MINUTES. ARRANGE EGGS ON NOODLES. COVER AND MICROWAVE UNTIL EGGS ARE HOT, 1 TO 2 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED SCRAMBLED EGGS IN SKILLET, COOK 1 TABLESPOON CHOPPED ONION IN 2 TABLESPOONS BUTTER, MARGARINE, OR BACON FAT UNTIL TENDER. PREPARE BASIC SCRAMBLED EGGS ADDING 1/2 TEASPOON DRY MUSTARD, 1 TABLESPOON SNIPPED PARSLEY, 1/4 TEASPOON WORCESTERSHIRE SAUCE, AND ONE 2 OUNCE CAN CHOPPED MUSHROOMS, DRAINED, TO THE SEASONED EGG MILK MIXTURE. ADD TO ONION INN SKILLET. CONTINUE ON AS FOR BASIC SCRAMBLED EGGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGG & CHEESE CASSEROLE (12-12-92) (0:20) IBM 8 BREAD SLICES 2 TABLESPOONS BUTTER 1/2 CUP SHREDDED MOZZARELLA CHEESE 1/2 CUP SHREDDED CHEDDAR CHEESE 3 EGGS 1 1/2 CUPS MILK 1 TEASPOON SALT 1/4 TEASPOON PAPRIKA 1/2 TEASPOON DRY MUSTARD 1/4 TEASPOON WHITE PEPPER 1/4 CUP FINELY CHOPPED GREEN PEPPERS BUTTER ONE SIDE OF EACH SLICE OF BREAD. COVER THE BOTTOM OF AN 8 OR 9 INCH SQUARE PAN WITH 4 SLICES OF BREAD, BUTTERED SIDES DOWN. IF NECESSARY, CUT BREAD SLICES TO FIT DISH. SPRINKLE CHEESE OVER THE BREAD. THEN TOP WITH REMAINING BREAD SLICES, BUTTERED SIDE UP. IN A MIXING BOWL, BEAT EGGS, MILK AND SPICES; ADD CHOPPED PEPPERS. POUR THIS MIXTURE OVER BREAD, COVER WITH PLASTIC WRAP. REFRIGERATE FOR 2 TO 24 HOURS. BAKE ON MICROWAVE/CONVECTION FOR 35 MINUTES. SET ASIDE FOR 10 MINUTES. SPRINKLE WITH PARSLEY BEFORE SERVING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGG CROQUETTES 3/4 CUP THICK WHITE SAUCE, COOLED 8 HARD COOKED EGGS, GROUND 3 TABLESPOONS CHOPPED PIMIENTO 1 TABLESPOON SNIPPED PARSLEY 1 TABLESPOON MINCED ONION 1 TEASPOON SALT 1 TEASPOON PREPARED MUSTARD 2 SLIGHTLY BEATEN EGGS 1 1/4 CUPS FINE CRACKER CRUMBS COMBINE WHITE SAUCE AND NEXT 6 INGREDIENTS; MIX WELL. CHILL SEVERAL HOURS. FORM IN CROQUETTES, USING 1/4 CUP FOR EACH. MIX BEATEN EGGS AND 2 TABLESPOONS WATER. ROLL CROQUETTES IN CRUMBS; DIP INTO EGG MIXTURE; ROLL IN CRUMBS AGAIN. CHILL 20 MINUTES. FRY IN DEEP HOT FAT (365 DEGREES) UNTIL GOLDEN BROWN, ABOUT 2 TO 3 MINUTES. DRAIN ON ABSORBENT PAPER. MAKES 10 TO 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS IN GREEN SAUCE (05-09-93) (18:41) SERVINGS: 4 2 T MAYONNAISE 1 C SOUR CREAM; * 1 EA LEMON; MED, JUICED 9 EA EGGS; LARGE, HARD COOKED 1/2 T SALT 1/4 T PEPPER 1/2 T SUGAR 1 1/2 C FRESH HERBS; CHOPPED ** * YOU CAN USE PART YOGURT IF SO DESIRED. ** ANY KIND OF FRESH HERBS SUCH AS DILL, CHIVES, PARSLEY, TARRAGON, OR BORAGE MAY BE USED. BLEND MAYONNAISE, SOUR CREAM AND LEMON JUICE. FINELY CHOP 1 HARD-COOKED EGG AND STIR INTO MAYONNAISE MIXTURE. SEASON WITH SALT, PEPPER, AND SUGAR. THOROUGHLY RINSE HERBS, PAT DRY, AND CHOP. BLEND WITH THE SAUCE. SLICE REST OF THE HARD-COOKED EGGS IN HALF AND ARRANGE IN THE SAUCE AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGG SPINACH SCRAMBLE 9 EGGS 2 TABLESPOONS MILK 1/2 TEASPOON SALT 1/2 CUP GRATED PARMESAN CHEESE 2 CUPS FINELY CHOPPED FRESH SPINACH 1/2 CUP SNIPPED PARSLEY 1/2 CUP FINELY CHOPPED ONION 1 CLOVE GARLIC, MINCED 2 TABLESPOONS SALAD OIL IN LARGE BOWL, BEAT EGGS SLIGHTLY; MIX IN REMAINING INGREDIENTS EXCEPT OIL. HEAT OIL IN 10 INCH SKILLET. POUR EGG MIXTURE INTO SKILLET. AS MIXTURE BEGINS TO SET AT BOTTOM AND SIDE GENTLY LIFT COOKED PORTION WITH SPATULA SO THAT THIN, UNCOOKED PORTION CAN FLOW TO BOTTOM. COOK UNTIL EGGS ARE THICKENED THROUGHOUT BUT STILL MOIST. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS A LA KING 2 CUPS MEDIUM WHITE SAUCE 2 TABLESPOONS CATSUP 1/4 TEASPOON SALT 6 HARD COOKED EGGS, SLICED 1 6 OUNCE CAN SLICED MUSHROOMS, DRAINED (1 CUP) 1/2 CUP COOKED OR CANNED PEAS 6 TOMATO SLICES 6 SLICES BUTTERED TOAST COMBINE WHITE SAUCE, CATSUP, AND SALT. ADD SLICED EGGS, MUSHROOMS, PEAS, AND PIMIENTO; HEAT THOROUGHLY. SPRINKLE TOMATO SLICES LIGHTLY WITH SALT; BROIL 2 TO 3 MINUTES. PLACE TOMATOES ON TOAST; SPOON SAUCE OVER ALL. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS BENEDICT (03-27-93) (0:21) 1/2 CUP WATER 1 TEASPOON VINEGAR 4 EGGS HOLLANDAISE SAUCE (SEE SAUCES) 4 SLICES BACK BACON 2 ENGLISH MUFFINS, SPLIT, TOASTED AND BUTTERED IN EACH OF FOUR (6 OUNCE) CUSTARD CUPS COMBINE 2 TABLESPOONS WATER AND 1/4 TEASPOON VINEGAR. COVE EACH CUP LOOSELY WITH PLASTIC WRAP. PLACE CUPS IN OVEN SPACING AT LEAST 2 INCHES APART. MICROWAVE AT HIGH FOR 1 1/2 TO 2 MINUTES, OR UNTIL BOILING. UNCOVER CUPS. BREAK ONE EGG INTO EACH. RECOVER. REDUCE POWER TO 50%. MICROWAVE FOR 2 1/2 TO 4 MINUTES, OR UNTIL WHITES ARE OPAQUE BUT NOT SET. LET STAND, COVERED, FOR 2 TO 3 MINUTES. MEANWHILE PREPARE HOLLANDAISE AS DIRECTED. SET ASIDE. ARRANGE BACON SLICES ON PLATE. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 30 TO 35 SECONDS, OR UNTIL HOT. PLACE 1 SLICE BACON ON EACH ENGLISH MUFFIN HALF; TOP WITH 1 POACHED EGG. POUR SAUCE OVER EACH. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS CONTINENTAL 1/4 CUP DRY BREAD CRUMBS 1 TABLESPOON MARGARINE OR BUTTER, MELTED 4 HARD COOKED EGGS, SLICED 3 SLICES BACON, DICED AND CRISPLY FRIED 1 CARTON (8 OUNCES) DAIRY SOUR CREAM 1 TABLESPOON MILK 1 TABLESPOON INSTANT MINCED ONION 1/2 TEASPOON SALT 1/4 TEASPOON PAPRIKA 1/8 TEASPOON PEPPER 1/2 CUP SHREDDED CHEDDAR CHEESE TOSS BREAD CRUMBS IN MARGARINE; DIVIDE AMONG 4 BUTTERED 10 OUNCE BAKING DISHES. LAYER EGG SLICES OVER CRUMBS. MIX DRAINED BACON, SOUR CREAM, MILK, ONION AND SEASONINGS; SPOON OVER EGGS. TOP WITH CHEESE. COOK UNCOVERED IN 350 DEGREES OVEN UNTIL CHEESE IS MELTED, 10 TO 15 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS FLORENTINE 1/2 LB COOKED SPINACH 4 EGGS 3 TABLESPOON BUTTER 2 TABLESPOON CHOPPED ONION 1 RECIPE MORNAY SAUCE HEAT BUTTER IN SKILLET. ADD ONIONS AND COOK UNTIL TENDER. ADD SPINACH AND TOSS UNTIL MIXED. PLACE IN A BAKING DISH. SLIP EGGS INTO HOLLOWS MADE IN MIXTURE. COVER WITH MORNAY SAUCE AND BAKE AT 350 DEGREES FOR 10 MINUTES OR UNTIL EGGS ARE SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS FLORENTINE 1 1 10 OUNCE PACKAGE FROZEN CHOPPED SPINACH, COOKED AND DRAINED 1 11 OUNCE CAN CONDENSED CHEDDAR CHEESE SOUP 4 EGGS 1 TABLESPOON MILK 2 TEASPOONS INSTANT MINCED ONION 1 TEASPOON PREPARED MUSTARD 1/2 CUP PLAIN CROUTONS COMBINE SPINACH AND HALF OF THE SOUP. SPOON INTO 4 INDIVIDUAL CASSEROLES; SPREAD EVENLY ON BOTTOM AND UP SIDES. BREAK ONE EGG INTO DISH. BAKE AT 350 DEGREES FOR 20 TO 25 MINUTES, OR UNTIL EGGS ARE SET. IN SAUCEPAN HEAT AND STIR REMAINING SOUP, MILK, ONION, AND MUSTARD. SPOON OVER EGGS. GARNISH WITH CROUTONS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS FLORENTINE 2 (05-02-92) (0:13) 1 (10 OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED 1/2 CUP BRAN 1 JAR (8 OUNCES) CHEESE WHIZ 4 TO 6 EGGS 3 TO 3 ENGLISH MUFFINS SPLIT AND TOASTED GRATED PARMESAN CHEESE COMBINE SPINACH, BRAN, AND CHEESE WHIZ IN SAUCEPAN OVER LOW HEAT. POACH EGGS IN SIMMERING WATER FOR 3 TO 5 MINUTES, UNTIL YOLKS BEGIN TO SET. SPOON SPINACH MIXTURE ON EACH ENGLISH MUFFIN HALF AND TOP WITH A POACHED EGG. SPRINKLE WITH PARMESAN CHEESE ON TOP AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGS WITH MARGARINE OR BUTTER 1 TABLESPOON MARGARINE OR BUTTER 6 SMALL ONIONS, EACH CUT INTO FOURTHS 1 PACKAGE (4 1/2 OUNCES) SLICED COOKED HAM, CUT INTO 1/4 INCH STRIPS 1 JAR (2 1/2 OUNCES) SLICED MUSHROOMS, DRAINED 2 TABLESPOONS FLOUR 1 CLOVE GARLIC, FINELY CHOPPED 1/2 TEASPOON SUGAR 1/4 TEASPOON SALT 1/8 TEASPOON GROUND THYME 1/8 TEASPOON GROUND MARJORAM DASH OF PEPPER 1 CUP DRY WHITE WINE 1/2 CUP WATER 1 TEASPOON INSTANT BEEF BOUILLON 4 HARD COOKED EGGS, EACH CUT LENGTHWISE INTO 4 SLICES 4 SLICES BUTTERED HOT TOAST MELT MARGARINE IN 10 INCH SKILLET. COOK AND STIR ONIONS IN MARGARINE UNTIL ONIONS ARE LIGHT BROWN. ADD HAM AND MUSHROOMS; COOK AND STIR OVER LOW HEAT 2 MINUTES. STIR IN FLOUR, GARLIC, SUGAR, SALT, THYME, MARJORAM AND PEPPER. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL HOT AND BUBBLY. REMOVE FROM HEAT. STIR IN WINE, WATER AND INSTANT BOUILLON. HEAT TO BOILING, STIRRING CONSTANTLY; REDUCE HEAT. COVER AND SIMMER 20 MINUTES. ARRANGE EGG SLICES ON HOT TOAST; SPOON SAUCE OVER EGG SLICES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY EGGS A LA KING IN SAUCEPAN, COOK 1/2 CUP CHOPPED CELERY, 1/4 CUP CHOPPED GREEN PEPPER, AND 1/4 CUP FINELY CHOPPED ONION IN 2 TABLESPOONS HOT SALAD OIL UNTIL TENDER. ADD ONE 10 1/2 OUNCE CAN CONDENSED CREAM OF CELERY SOUP, 1/2 CUP MILK, AND 1 CUP DICED PROCESS AMERICAN CHEESE; HEAT AND STIR UNTIL CHEESE MELTS. ADD 4 HARD COOKED EGGS, CHOPPED, AND 6 PIMIENTO STUFFED GREEN OLIVES, SLICED; HEAT. SPOON OVER HOT BUTTERED TOAST. TRIM WITH EGG SLICES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIESTA OMELET 1/4 CUP RED OR GREEN PEPPER STRIPS 1/4 CUP SLICED MUSHROOMS 1/4 CUP SLICED ONION 2 TABLESPOONS MARGARINE 4 EGGS, SLIGHTLY BEATEN 2 TABLESPOONS WATER 4 THIN SLICES AVOCADO 1/4 CUP SHREDDED CHEDDAR OR MONTEREY JACK CHEESE (1 OUNCE) 1/4 CUP MEDIUM OR HOT PICANTE SAUCE IN 8-INCH NONSTICK SKILLET, OVER MEDIUM-HIGH HEAT, COOK PEPPER, MUSHROOMS AND ONION IN 2 TEASPOONS MARGARINE UNTIL TENDER. REMOVE FROM SKILLET; SET ASIDE. IN SMALL BOWL, BEAT TOGETHER EGGS AND WATER. IN SAME SKILLET, MELT 2 TEASPOONS MARGARINE; POUR IN HALF THE EGG MIXTURE. COOK, LIFTING EDGES TO ALLOW UNCOOKED PORTION TO FLOW UNDERNEATH. WHEN ALMOST SET, PLACE HALF THE VEGETABLE MIXTURE, 2 AVOCADO SLICES AND 2 TABLESPOONS CHEESE OVER HALF THE OMELET. WITH SPATULA, FOLD OTHER HALF OVER THE FILLING; SLIDE ONTO SERVING DISH AND KEEP WARM. REPEAT USING REMAINING INGREDIENTS. SERVE OMELETS TOPPED WITH PICANTE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILLED OMELET 3 EGG 1 TABLESPOON BUTTER 4 SLICES CRUMBLED BACON 1/4 CUP SHREDDED CHEDDAR CHEESE 2 TABLESPOON SOUR CREAM 1 TABLESPOON SNIPPED CHIVE MIX EGGS SLIGHTLY. COMBINE WITH BACON, CHEESE, SOUR CREAM AND CHIVES AND COOK THE SAME AS A FRENCH OMELET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY OMELET 4 EGG WHITES 1/4 TEASPOON SALT 4 EGG YOLKS 1 TABLESPOON BUTTER CHEESE SAUCE BEAT WHITE UNTIL FROTHY; ADD 2 TABLESPOONS WATER AND SALT. BEAT UNTIL STIFF BUT NOT DRY. BEAT YOLKS UNTIL VERY THICK AND LEMON COLORED. FOLD YOLKS INTO WHITES. HEAT BUTTER IN 10 INCH OVEN GONG SKILLET UNTIL DROP OF WATER SIZZLES. POUR IN EGG MIXTURE AND SPREAD EVENLY WITH SPATULA, LEAVING HIGHER AT SIDES. REDUCE HEAT. COOK SLOWLY 8 TO 10 MINUTES, OR UNTIL PUFFED AND SET. LIFT EDGE WITH SPATULA, BOTTOM WILL BE GOLDEN. COOK IN SLOW OVEN (325 DEGREES) ABOUT 10 MINUTES, OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. LOOSEN SIDES OF OMELET WITH SPATULA. MAKE SHALLOW CUT ACROSS OMELET SLIGHTLY ABOVE AND PARALLEL TO SKILLET HANDLE. TILT PAN. FOLD UPPER (SMALLER HALF) OVER LOWER HALF. USING SPATULA, SLIP OMELET ONTO HOT PLATTER. SPOON CHEESE SAUCE OVER OMELET. MAKES 3 TO 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY SCRAMBLED EGGS PREPARE BASIC SCRAMBLED EGGS OMITTING BUTTER. COOK EGG MIXTURE IN TOP OF DOUBLE BOILER, STIRRING WITH SPOON. WATER IN BOTTOM SHOULD ONLY SIMMER AND NOT TOUCH TOP OF PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANK EGG SCRAMBLE 4 OR 5 FRANKFURTERS 1 TABLESPOON SUGAR 1 TABLESPOON SOY SAUCE 1/2 MEDIUM ONION, SLICED AND SEPARATED INTO RINGS 1/2 MEDIUM GREEN PEPPER, CUT IN 1/4 INCH WIDE STRIPS 6 BEATEN EGGS SLICE FRANKS DIAGONALLY INTO 1/2 INCH WIDE PIECES. IN SKILLET, BROWN FRANKS. REMOVE FROM HEAT; PUSH TO ONE SIDE STIR IN SUGAR AND SOY. ADD VEGETABLES. COOK, COVERED, UNTIL VEGETABLES ARE CRISP TENDER, ABOUT 3 MINUTES. POUR EGGS OVER. COOK AND STIR UNTIL EGGS ARE SET. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH OMELET MIX 3 EGGS WITH FORK JUST UNTIL WHITES AND YOLKS ARE BLENDED. HEAT ABOUT 1 TABLESPOON MARGARINE OR BUTTER IN 8 INCH SKILLET OR OMELET PAN OVER MEDIUM HIGH HEAT. AS MARGARINE MELTS; TILT SKILLET IN ALL DIRECTIONS TO COAT SIDE THOROUGHLY. WHEN MARGARINE JUST BEGINS TO BROWN, SKILLET IS HOT ENOUGH TO USE. QUICKLY POUR EGGS ALL AT ONCE INTO SKILLET. START SLIDING SKILLET BACK AND FORTH RAPIDLY OVER HEAT. AT THE SAME TIME, STIR QUICKLY WITH FORK TO PREAD EGGS CONTINUOUSLY OVER BOTTOM OF SKILLET AS THEY THICKEN. LET STAND OVER HEAT A FEW SECONDS TO LIGHTLY BROWN BOTTOM OF OMELET. (DO NOT OVERCOOK OMELET WILL CONTINUE TO COOK AFTER FOLDING. ) TILT SKILLET; RUN FORK UNDER EDGE OF OMELET, THEN JERK SKILLET SHARPLY TO LOOSEN EGGS FROM BOTTOM OF SKILLET. FOLD PORTION OF OMELET NEAREST YOU JUST TO CENTER. SLIDE OMELET ONTO WARM PLATE; OVERLAP UNFOLDED PORTION. BRUSH OMELET WITH MARGARINE OR BUTTER TO MAKE IT SHINE IF DESIRED. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH OMELET 1 3 EGG 1 TABLESPOON BUTTER MIX EGGS SLIGHTLY. HEAT BUTTER IN A SMALL SKILLET UNTIL BROWN. QUICKLY POUR EGGS IN. STIR LIGHTLY UNTIL SET ON BOTTOM. LET STAND OVER HEAT A FEW SECONDS TO LIGHTLY BROWN THE BOTTOM. FOLD IN HALF. SEASON WITH SALT AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH OMELET 2 WITH A FORK, BEAT 3 EGGS, 1 TABLESPOON WATER, 1/4 TEASPOON SALT, AND DASH PEPPER UNTIL MIXTURE IS BLENDED, BUT NOT FROTHY. HEAT AN 8 INCH SKILLET WITH FLARED SIDES. ADD 1 TABLESPOON BUTTER; LET SIZZLE AND BROWN LIGHTLY. TILT PAN TO GREASE SIDES. POUR IN OMELET MIXTURE, LEAVING HEAT MODERATELY HIGH. WITH FORK TINES UP AND PARALLEL TO SKILLET, RAPIDLY STIR THROUGH TOP OF UNCOOKED EGG. KEEP OMELET AN EVEN DEPTH. AS YOU STIR UNCOOKED EGG ZIG ZAG FASHION OUT TO EDGES, COOKED BITS WILL COME TO CENTER. SHAKE PAN CONSTANTLY TO KEEP EGG MIXTURE MOVING. COOK 2 TO 3 MINUTES. WHEN EGG IS SET BUT STILL SHINY, REMOVE PAN FROM HEAT. IF DESIRED, SPOON MUSHROOMS, COOKED IN BUTTER, OR OTHER FILLING ACROSS CENTER; FOLD SIDES OF OMELET OVER, ENVELOPE STYLE, TO HOLD FILLING. TILT PAN AND ROLL OMELET ONTO HOT PLATE. SERVES 2. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED EGGS SHANGHAI-STYLE (05/21/93) (1:21) THIS RECIPE WILL INTRODUCE YOU TO AN INEXPENSIVE GOURMET TREAT. 1/4 LB CRAB MEAT (OR LOBSTER) 6 EGG WHITES 1/2 C MILK 2 GREEN ONIONS 5 LEAVES BOSTON LETTUCE 1 T SHERRY 1 PINCH SALT 2 T CORNSTARCH 3 T PEANUT OIL PREPARATION: FLAKE CRAB MEAT INTO STRANDS, REMOVING ANY CARTILAGE. MIX WITH SHERRY. WASH ONIONS; REMOVE ROOTS AND GREENS; FINELY MINCE WHITE PART. WASH AND PAT DRY LETTUCE LEAVES; ARRANGE ON ROUND SERVING PLATE. IN A MIXING BOWL, BEAT EGG WHITES. WHEN EGGS BEGIN TO STIFF- EN, SLOWLY ADD MILK. WHEN EGGS ARE STIFF, FOLD IN CRAB, ONIONS, SALT AND CORNSTARCH. EGGS WILL TEND TO BREAK DOWN AT THIS POINT INTO A FROTHY SOUP. STIR-FRYING: HEAT WOK TO MEDIUM HOT. ADD OIL. WHEN OIL IS HEATED, ADD EGG MIXTURE, CAREFULLY FOLDING AND TURNING WHILE EGGS BECOME FIRM. REMOVE TO SERVING PLATTER. SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN SCRAMBLE 6 EGGS, SLIGHTLY BEATEN 1/2 CUP MILK 1/8 TEASPOON GROUND BLACK PEPPER 1/8 TEASPOON DRIED MARJORAM LEAVES 1/4 CUP FINELY CHOPPED CELERY 1/4 CUP FINELY CHOPPED RED PEPPER 2 TABLESPOONS FINELY CHOPPED GREEN PEPPER 1 TABLESPOON CHOPPED CHIVES 1/4 CUP MARGARINE IN SMALL BOWL, BEAT TOGETHER EGGS, MILK, BLACK PEPPER AND MARJORAM; SET ASIDE. IN SKILLET OVER MEDIUM HEAT, COOK CELERY, RED PEPPER, GREEN PEPPER AND CHIVES IN MARGARINE UNTIL TENDER; ADD EGG MIXTURE. COOK, STIRRING OCCASIONALLY UNTIL SET. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARD COOKED EGGS PLACE EGGS IN SAUCEPAN AND COVER WITH COLD WATER, AT LEAST 1 INCH ABOVE EGGS; RAPIDLY BRING TO BOILING. WHEN WATER BOILS, REDUCE HEAT AT ONCE TO KEEP WATER JUST BELOW SIMMERING. COVER AND COOK EGGS FOR 15 TO 20 MINUTES. COOL IMMEDIATELY IN COLD WATER TO PREVENT YOLK DARKENING. TO SHELL HARD COOKED EGGS, CRACK SHELL ALL OVER, THEN ROLL GENTLY BETWEEN PALMS OF HANDS TO LOOSEN. START TO PEEL FOR LARGE END. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HASHED BROWN OMELET 4 SLICES BACON 3 CUPS SHREDDED COOKED POTATOES 1/4 CUP CHOPPED ONION 1/4 CUP CHOPPED GREEN PEPPER 4 BEATEN EGGS 1/4 CUP MILK 1 CUP SHREDDED PROCESS AMERICAN CHEESE IN 10 INCH SKILLET, COOK BACON UNTIL CRISP. LEAVE 2 TABLESPOONS DRIPPINGS IN SKILLET; DRAIN BACON AND CRUMBLE. MIX POTATOES, ONION, GREEN PEPPER, AND 1/2 TEASPOON SALT; PAT INTO SKILLET. COOK OVER LOW HEAT ABOUT 20 MINUTES, OR UNTIL UNDERSIDE IS CRISP AND BROWN. BLEND EGGS, MILK, 1/4 TEASPOON SALT, AND DASH PEPPER; STIR IN BACON AND CHEESE; POUR OVER POTATOES. COVER; COOK OVER LOW HEAT 8 TO 10 MINUTES. LOOSEN EDGES; SERVE IN WEDGES. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARD COOKED EGGS PLACE EGGS IN SAUCEPAN AND COVER WITH COLD WATER, AT LEAST 1 INCH ABOVE EGGS; RAPIDLY BRING TO BOILING. WHEN WATER BOILS, REDUCE HEAT AT ONCE TO KEEP WATER JUST BELOW SIMMERING. COVER AND COOK EGGS FOR 15 TO 20 MINUTES. COOL IMMEDIATELY IN COLD WATER TO PREVENT YOLK DARKENING. TO SHELL HARD COOKED EGGS, CRACK SHELL ALL OVER, THEN ROLL GENTLY BETWEEN PALMS OF HANDS TO LOOSEN. START TO PEEL FOR LARGE END. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEARTY EGG SCRAMBLE (10/21/94) (0:01) 1/3 CUP CHOPPED ONION 1/4 CUP CHOPPED GREEN PEPPER 1/4 CUP BUTTER OR MARGARINE 2 MED. POTATOES, PEELED, COOKED AND CUBED 1 1/2 CUPS JULIENNED FULLY COOKED HAM 6 EGGS 2 TBSP. WATER DASH PEPPER IN A LARGE SKILLET, COOK ONION AND GREEN PEPPER IN BUTTER UNTIL CRISP-TENDER. ADD POTATOES AND HAM; COOK AND STIR FOR 5 MINUTES. IN A BOWL, BEAT EGGS, WATER AND PEPPER; POUR OVER HAM MIXTURE. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL EGGS ARE SET. SERVES: 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- HERB CHEESE SOUFFLE (03-28-93) (0:35) 1 RECIPE THICK CHEDDAR CHEESE SAUCE (SEE SAUCES) 1 TEASPOON DRIED PARSLEY FLAKES 1/4 TEASPOON DRIED BASIL LEAVES DASH DRIED THYME LEAVES 5 EGGS, SEPARATED 1 TEASPOON CREAM OF TARTAR PREPARE CHEESE SAUCE AS DIRECTED. STIR IN PARSLEY FLAKES, BASIL AND THYME. IN MEDIUM MIXING BOWL BEAT EGG YOLKS UNTIL THICK AND LEMON COLORED. BLEND SMALL AMOUNT OF HOT CHEESE SAUCE INTO YOLKS. BLEND BACK INTO REMAINING CHEESE SAUCE, STIRRING TO COMBINE. SET ASIDE. IN 2 QUART MIXING BOWL COMBINE EGG WHITES AND CREAM OF TARTAR. BEAT AT HIGH SPEED OF ELECTRIC MIXER UNTIL STIFF BUT NOT DRY. GENTLY FOLD CHEESE MIXTURE INTO BEATEN EGG WHITES. POUR INTO 2 QUART SOUFFLE DISH. MICROWAVE AT 30% FOR 25 TO 30 MINUTES, OR UNTIL TOP IS DRY AND KNIFE INSERTED IN CENTER COMES OUT CLEAN. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERB SCRAMBLED EGGS PREPARE BASIC SCRAMBLED EGGS ADD 1 TABLESPOON SNIPPED PARSLEY OR CHIVES AND DASH DRIED THYME, CRUSHED, TO THE SEASONED EGG MILK MIXTURE. COMBINE AS IN BASIC SCRAMBLED EGGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED OMELET MIX 3 EGGS WITH FORK JUST UNTIL WHITES AND YOLKS ARE BLENDED. HEAT ABOUT 1 TABLESPOON MARGARINE OR BUTTER IN 8 INCH SKILLET OR OMELET PAN OVER MEDIUM HIGH HEAT. AS MARGARINE MELTS; TILT SKILLET IN ALL DIRECTIONS TO COAT SIDE THOROUGHLY. WHEN MARGARINE JUST BEGINS TO BROWN, SKILLET IS HOT ENOUGH TO USE. QUICKLY POUR EGGS ALL AT ONCE INTO SKILLET. START SLIDING SKILLET BACK AND FORTH RAPIDLY OVER HEAT. AT THE SAME TIME, STIR QUICKLY WITH FORK TO SPREAD EGGS CONTINUOUSLY OVER BOTTOM OF SKILLET AS THEY THICKEN. LET STAND OVER HEAT A FEW SECONDS TO LIGHTLY BROWN BOTTOM OF OMELET. (DO NOT OVERCOOK OMELET WILL CONTINUE TO COOK AFTER FOLDING. ) TILT SKILLET; RUN FORK UNDER EDGE OF OMELET, THEN JERK SKILLET SHARPLY TO LOOSEN EGGS FROM BOTTOM OF SKILLET. SPRINKLE WITH DRIED BASIL, CHERVIL, THYME OR MARJORAM LEAVES, 1 TABLESPOON SNIPPED CHIVES AND 1 TABLESPOON SNIPPED PARSLEY. FOLD PORTION OF OMELET NEAREST YOU JUST TO CENTER. SLIDE OMELET ONTO WARM PLATE; OVERLAP UNFOLDED PORTION. BRUSH OMELET WITH MARGARINE OR BUTTER TO MAKE IT SHINE IF DESIRED. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED OMELET 1 3 EGG 1 TABLESPOON BUTTER 1 DASH BASIL 1 DASH THYME 1 DASH MARJORAM 1 TABLESPOON SNIPPED PARSLEY 1 TABLESPOON SNIPPED CHIVE MIX EGGS SLIGHTLY. HEAT BUTTER IN A SMALL SKILLET UNTIL BROWN. QUICKLY POUR EGGS IN. STIR LIGHTLY UNTIL SET ON BOTTOM. LET STAND OVER HEAT A FEW SECONDS TO LIGHTLY BROWN THE BOTTOM. FOLD IN HALF. SEASON WITH SALT AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOME-STYLE SCRAMBLED EGGS 4 EGGS 1 TABLESPOON INSTANT MINCED ONION OR 3 TABLESPOONS MINCED ONION 3/4 TEASPOON SALT 3 TABLESPOONS WATER 1/4 CUP BUTTER OR MARGARINE 1 CUP DICED TOMATOES 1 CUP DICED COOKED POTATOES 1 CUP DICED ZUCCHINI OR 1/2 CUP CHOPPED GREEN PEPPER BEAT EGGS, ONION, SALT AND WATER. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT; COOK AND STIR VEGETABLES IN BUTTER 2 MINUTES. POUR EGG MIXTURE OVER VEGETABLES. AS MIXTURE BEGINS TO SET AT BOTTOM AND SIDE, GENTLY LIFT COOKED PORTIONS WITH SPATULA SO THAT THIN, UNCOOKED PORTION CAN FLOW TO BOTTOM. AVOID CONSTANT STIRRING. COOK UNTIL EGGS ARE THICKENED THROUGHOUT BUT STILL MOIST, 3 TO 5 MINUTES. MAKES 3 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY AND GINGER SOUFFLE (02/21/94) (14:08) YIELD: 6 SERVINGS 10 G BUTTER 2 TS PLAIN FLOUR 2 TB WARM MILK 100 G CANDIED HONEY (BLOCK FORM CHOPPED) 2 1/2 CENTIMETRE PIECE OF FRESH GINGER FINELY GRATED 10 EGG WHITES 100 G CASTOR SUGAR ICING SUGAR AND CRYSTALLISED VIOLETS TO DECORATE CREAM TO SERVE MELT BUTTER IN A SAUCEPAN, ADD FLOUR AND MIX WELL. GRADUALLY ADD MILK, STIRRING CONSTANTLY. ADD HONEY AND GINGER AND COOK OVER VERY LOW HEAT UNTIL WELL COMBINED. BEAT EGG WHITES UNTIL SOFT PEAKS FORM. GRADUALLY ADD SUGAR, BEATING WELL AFTER EACH ADDITION UNTIL THICK AND GLOSSY. FOLD IN HONEY MIXTURE. SPOON INTO 6 BUTTERED AND SUGARED INDIVIDUAL SOUFFLE DISHES AND BAKE AT 190OC FOR 10 MINS, OR UNTIL WELL RISEN AND LIGHTLY GOLDEN. TO SERVE, DUST WITH ICING SUGAR, DECORATE WITH A CRYSTALLISED VIOLET AND SERVE WITH POURING CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUEVOS (11-14-93) (17:28) 2 ONIONS, CHOPPED 2 CLOVES GARLIC, DICED 1/3 C OLIVE OIL 2 TOMATOES, CHOPPED 2 1/2 TSP CHILI 6 EGGS 1/2 C NATURAL CHEDDAR CHEESE, GRATED 2 TORTILLAS IN FRY PAN, COMBINE ONIONS, GARLIC AND OIL. HEAT GENTLY FOR 5 MINUTES. ADD TOMATOES AND CHILI. MEANWHILE, IN SEPARATE PAN, POACH EGGS. HEAT TORTILLAS BY STEAMING THEM. PLACE TORTILLAS ON INDIVIDUAL PLATES AND TOP WITH POACHED EGGS. POUR SAUCE OVER THE TOP AND SPRINKLE WITH CHEDDAR CHEESE. SERVES 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIAN SCRAMBLED EGGS WITH GINGER (03/09/94) (1:08) 4 EA GREEN CHILES; SKINNED -SEEDED, CHOPPED FINE 1 TS FRESH GINGER; CHOP FINE 4 TB ONIONS; FINELY CHOPPED 2 TB BUTTER 6 EA EGGS 1/4 C MILK SALT AND PEPPER TO TASTE SAUTE ONION AND GINGER IN BUTTER UNTIL ONION IS SOFT. BEAT THE EGGS, MILK, SALT AND PEPPER TOGETHER AND POUR INTO SKILLET WITH THE ONIONS AND GINGER. SPRINKLE THE CHILES ON TOP AND SCRAMBLE OVER LOW HEAT UNTIL THE EGGS ARE DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OMELET GONFLEE (03-28-93) (0:13) 2 TABLESPOONS BUTTER OR MARGARINE 1/2 CUP CHOPPED GREEN PEPPER 3 EGGS, SEPARATED 2 TABLESPOONS MILK 1/4 TEASPOON SALT 1/4 TEASPOON BAKING POWDER DASH PEPPER 1 TABLESPOON BUTTER OR MARGARINE 1/2 CUP SHREDDED CHEDDAR CHEESE IN 1 QUART CASSEROLE COMBINE 2 TABLESPOONS BUTTER AND GREEN PEPPER. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL TENDER. SET ASIDE. PLACE EGG WHITES IN MEDIUM MIXING BOWL. IN SMALL MIXING BOWL BLEND EGG YOLKS, MILK, SALT, BAKING POWDER AND PEPPER. BEAT EGG WHITES AT HIGH SPEED OF ELECTRIC MIXER UNTIL STIFF BUT NOT DRY. GENTLY FOLD YOLK MIXTURE INTO BEATEN EGG WHITES. PLACE 1 TABLESPOON BUTTER IN 9 INCH PIE PLATE. MICROWAVE AT HIGH FOR ABOUT 45 SECONDS, OR UNTIL BUTTER MELTS. ADD EGG MIXTURE, SPREADING EVENLY IN PIE PLATE. REDUCE POWER TO 50%. MICROWAVE FOR 6 TO 8 MINUTES, OR UNTIL SET, LIFTING EDGES AFTER 3 MINUTES SO UNCOOKED PORTION SPREADS TO OUTSIDE OF DISH. SPRINKLE WITH CHEESE. SPREAD GREEN PEPPER MIXTURE OVER HALF THE OMELET. FOLD OTHER HALF OVER. MICROWAVE AT 50% FOR ABOUT 1 MINUTE LONGER. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN OMELET BRUNCH 1/4 CUP BUTTER OR MARGARINE 1 1/2 DOZEN EGGS 1 CUP DAIRY SOUR CREAM 1 CUP MILK 2 TEASPOONS SALT 1/4 CUP CHOPPED GREEN ONION OVEN CANADIAN BACON (BELOW) HEAT OVEN TO 325 DEGREES. IN OVEN, MELT BUTTER IN BAKING DISH, 13 1/2 X 9 X 2 INCHES. TILT DISH TO COAT BOTTOM WITH BUTTER. IN LARGE MIXER BOWL, BEAT EGGS, SOUR CREAM, MILK AND SALT UNTIL BLENDED. STIR IN ONION. POUR INTO DISH. BAKE UNTIL EGGS ARE SET BUT STILL MOIST, ABOUT 35 MINUTES. BAKE OVEN CANADIAN STYLE BACON WHILE OMELET IS BAKING. CUT OMELET INTO TWELVE 3 INCH SQUARES. ARRANGE ON LARGE PLATTER WITH BACON SLICES. MAKES 12 SERVINGS. OVEN CANADIAN STYLE BACON 1 POUND CANADIAN STYLE BACON, CUT INTO 24 SLICES 1/4 CUP MAPLE FLAVORED SYRUP HEAT OVEN TO 325 DEGREES. REASSEMBLE SLICES OF BACON ON ALUMINUM FOIL; POUR SYRUP ON ROLL. WRAP; PLACE IN PAN. BAKE ABOUT 35 MINUTES OR UNTIL HOT. MAKES 12 SERVINGS 2 SLICES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUFFY MUSHROOM OMELET (03-28-93) (0:21) 2 TABLESPOONS BUTTER OR MARGARINE 1/2 CUP SLICED FRESH MUSHROOMS 2 TABLESPOONS CHOPPED ONION 3 EGGS, SEPARATED 2 TABLESPOONS MILK 1/4 TEASPOON SALT 1/4 TEASPOON BAKING POWDER DASH PEPPER 1 TABLESPOON BUTTER OR MARGARINE 1/2 CUP SHREDDED CHEDDAR CHEESE IN 1 QUART CASSEROLE COMBINE 2 TABLESPOONS BUTTER AND GREEN PEPPER. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL TENDER. SET ASIDE. PLACE EGG WHITES IN MEDIUM MIXING BOWL. IN SMALL MIXING BOWL BLEND MUSHROOMS, EGG YOLKS, MILK, SALT, BAKING POWDER AND ONION. BEAT EGG WHITES AT HIGH SPEED OF ELECTRIC MIXER UNTIL STIFF BUT NOT DRY. GENTLY FOLD YOLK MIXTURE INTO BEATEN EGG WHITES. PLACE 1 TABLESPOON BUTTER IN 9 INCH PIE PLATE. MICROWAVE AT HIGH FOR ABOUT 45 SECONDS, OR UNTIL BUTTER MELTS. ADD EGG MIXTURE, SPREADING EVENLY IN PIE PLATE. REDUCE POWER TO 50%. MICROWAVE FOR 6 TO 8 MINUTES, OR UNTIL SET, LIFTING EDGES AFTER 3 MINUTES SO UNCOOKED PORTION SPREADS TO OUTSIDE OF DISH. SPRINKLE WITH CHEESE. SPREAD GREEN PEPPER MIXTURE OVER HALF THE OMELET. FOLD OTHER HALF OVER. MICROWAVE AT 50% FOR ABOUT 1 MINUTE LONGER. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUFFY OMELET FOR TWO 4 EGGS SEPARATED 1/4 CUP WATER 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 1 TABLESPOON BUTTER OR MARGARINE IN SMALL MIXER BOWL, BEAT EGG WHITES WITH WATER AND SALT UNTIL STIFF BUT NOT DRY. IN ANOTHER BOWL, BEAT EGG YOLKS WITH PEPPER UNTIL THICK AND LEMON COLORED. FOLD INTO EGG WHITES. HEAT OVEN TO 325 DEGREES. HEAT BUTTER IN 10 INCH SKILLET WITH OVEN PROOF HANDLE UNTIL JUST HOT ENOUGH TO SIZZLE A DROP OF WATER. POUR OMELET MIXTURE INTO SKILLET; LEVEL SURFACE GENTLY. REDUCE HEAT. COOK SLOWLY UNTIL PUFFY AND LIGHTLY BROWNED ON BOTTOM, ABOUT 5 MINUTES. (LIFT OMELET AT EDGE TO JUDGE COLOR). PLACE IN OVEN; BAKE 12 TO 15 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. TO SERVE, TIP SKILLET; LOOSEN OMELET BY SLAPPING PANCAKE TURNER OR SPATULA UNDER AND FOLD OMELET IN HALF WITHOUT BREAKING. MAKES 2 OR 3 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUFFY SANDWICH OMELET 1 EGG 2 EGG YOLKS 2 SLICES BACON, CRISP COOKED, DRAINED, AND CRUMBLED 1 TEASPOON LIGHT CREAM DASH SALT DASH PEPPER 2 TEASPOONS BUTTER OR MARGARINE 2 SLICES WHITE BREAD, TOASTED AND BUTTERED 2 STIFFLY BEATEN EGG WHITES BEAT TOGETHER THE WHOLE EGG, EGG YOLKS, BACON, CREAM, SALT, AND PEPPER WITH A FORK UNTIL JUST COMBINED. IN SMALL SKILLET, MELT BUTTER. ADD EGG MIXTURE; COOK QUICKLY UNTIL SET BUT STILL GLOSSY. FOLD COOKED EGGS IN HALF; CUT INTO 2 PIECES. ON BAKING SHEET, PLACE EACH HALF OF THE EGG MIXTURE ON A SLICE OF TOAST. COVER BOTH SANDWICHES ENTIRELY WITH EGG WHITES. SPRINKLE WITH SALT AND PEPPER. BAKE IN MODERATE OVEN (350 DEGREES) UNTIL GOLDEN, ABOUT 10 MINUTES. MAKES 2 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICHE (12-12-92) (0:18) IBM PASTRY CRUST: 1 CUP FLOUR 1/4 TEASPOON SALT 1/3 CUP BUTTER, COLD 1 TABLESPOON LARD 2 TEASPOONS CIDER VINEGAR 1 EGG YOLK 2-4 TABLESPOONS ICE WATER FILLING: 7 BACON SLICES, CRISP, CRUMBLED 3/4 CUP SHREDDED SWISS CHEESE 1/4 CUP SHREDDED CHEDDAR CHEESE 1/2 CUP MUSHROOMS, SAUTEED 1/2 CUP ONIONS, SAUTEED 3 TABLESPOONS BUTTER 4 EGGS 1 CUP HEAVY CREAM 1/2 TEASPOON SALT 1/8 TEASPOON PEPPER PASTRY CRUST: COMBINE FLOUR AND SALT IN A BOWL. CUT IN BUTTER AND LARD. SLIGHTLY BEAT EGG YOLK WITH VINEGAR AND ONE TEASPOON OF WATER. MIXING WITH A FORK GRADUALLY ADD TO FLOUR MIXTURE UNTIL DOUGH STICKS TOGETHER. ADD MORE WATER AS NECESSARY. FORM A BALL, COVER AND REFRIGERATE 15 MINUTES. PREHEAT CONVECTION OVEN TO 400 DEGREES FOR 15 MINUTES. ROLL OUT DOUGH UNTIL IT FITS A 9 INCH PIE PLATE. TRIM AND FLUTE EDGES. PRICK SHELL ON ITS ENTIRE SURFACE WITH A FORK. BAKE UNTIL SLIGHTLY GOLDEN, 15-20 MINUTES. FILLING: PREHEAT OVEN ON CONVECTION FOR 10 MINUTES. PLACE BACON AND CHEESE IN PASTRY SHELL. MIX THE REMAINING INGREDIENTS TOGETHER, AND POUR INTO PIE SHELL. COOK ON CONVECTION 325 DEGREES FOR 35 MINUTES OR UNTIL KNIFE INSERTED IN QUICHE COMES OUT CLEAN. COOL 10 MINUTES BEFORE SERVING. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICHE LORRAINE 6 COOKED SLICES BACON 3 EGGS 1/2 CUP SHREDDED SWISS CHEESE 1/2 TEASPOON SALT 1/4 CUP MINCED ONION 1/4 TEASPOON SUGAR 1 DASH CAYENNE 1 DEEP FROZEN PIE SHELL 1 CUP LIGHT CREAM SPRINKLE BACON, CHEESE AND ONION IN BOTTOM OF FROZEN PIE SHELL. BEAT TOGETHER EGGS, CREAM AND SEASONINGS. POUR EGG MIXTURE INTO PIE SHELL. BAKE IN PREHEATED 425 DEGREES OVEN FOR 15 MINUTES ON BOTTOM SHELF. REDUCE TEMPERATURE TO 325 DEGREES AND CONTINUE BAKING 20 MINUTES OR TILL KNIFE INSERTED COMES OUT CLEAN. (LET STAND FOR 10 MINUTES BEFORE CUTTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICHE WITH RICE CRUST 1 1/2 CUPS HOT COOKED REGULAR RICE 1 TABLESPOON SNIPPED CHIVES 1 EGG WHITE 1 PACKAGE (3 OUNCES) SLICED SMOKED BEEF 3 EGGS PLUS 1 EGG YOLK 1 CAN (13 OUNCES) EVAPORATED MILK 1/4 TEASPOON SALT 1/2 CUP SHREDDED MOZZARELLA OR MONTEREY JACK CHEESE 2 TABLESPOONS INSTANT MINCED ONION 6 TO 8 TOMATO SLICES HEAT OVEN TO 350 DEGREES. USE 10 INCH PIE PAN WITH NON-STICK FINISH OR COAT REGULAR PIE PAN WITH VEGETABLE SPRAY ON FOR COOKWARE. BEAT RICE, CHIVES AND EGG WHITE WITH FORK. TURN MIXTURE INTO PIE PAN; SPREAD EVENLY WITH RUBBER SCRAPER ON BOTTOM AND HALFWAY UP SIDE OF PAN. (DO NOT LEAVE ANY HOLES. ) COOK 5 MINUTES. TEAR BEEF INTO SMALL PIECES AND SPRINKLE IN RICE CRUST. BEAT EGGS, EGG YOLK, MILK AND SALT THOROUGHLY; STIR IN CHEESE AND ONION. CAREFULLY POUR INTO RICE CRUST. COOK UNTIL KNIFE INSERTED 1 INCH FROM EDGE COMES OUT CLEAN, 25 TO 30 MINUTES. IMMEDIATELY RUN KNIFE AROUND EDGE TO LOOSEN CRUST. LET QUICHE STAND 10 MINUTES BEFORE SERVING. TOP WITH TOMATO SLICES AND GARNISH WITH PARSLEY IF DESIRED. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED-COOKED EGGS (03/12/94) (23:09) 6 EGGS 1/4 CUP BROWN SUGAR 1/2 CUP DARK SOY SAUCE 1/2 CUP CHICKEN BROTH 1 TSP SESAME OIL HOISIN SAUCE OYSTER SAUCE IN A POT, COVER THE EGGS WITH COLD WATER; BRING TO A BOIL, THEN SIMMER 15 MINUTES. REMOVE FROM HEAT, COOL THE EGGS UNDER COLD RUNNING WATER, AND SHELL THEM. IN A PAN, COMBINE THE BROWN SUGAR, SOY SAUCE, CHICKEN BROTH, AND SESAME OIL. HEAT THE MIXTURE, STIRRING TO DISSOLVE THE BROWN SUGAR. ADD THE EGGS. SIMMER, COVERED FOR 1 HOUR. THE LIQUID SHOULD COVER THE EGGS, BUT IF IT DOES NOT, BASTE FREQUENTLY. TURN OFF THE HEAT AND LET THE EGGS STAND IN THE ANOTHER HOUR, TURNING THEM FROM TIME TO TIME, TO ENSURE EVEN COLORING. SERVE CUT INTO HALVES OR QUARTERS, WITH DIPPING SAUCE. MAKES 6 TO 8 APPETIZER SERVINGS. DIPPING SAUCE: IN BOWL, COMBINE EQUAL PARTS OF THE HOISIN SAUCE AND OYSTER SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROLLED EGGS FOR EACH ROLLED EGG, BEAT 1 EGG AND 1/8 TEASPOON SALT UNTIL FOAMY. MELT 2 TEASPOONS BUTTER, MARGARINE OR BACON DRIPPINGS IN HOT 10-INCH SKILLET; ROTATE PAN TO COAT BOTTOM WITH BUTTER. POUR EGG INTO SKILLET; SLOWLY ROTATE PAN TO SPREAD MIXTURE INTO THIN CIRCLE. COOK OVER MEDIUM HEAT ABOUT 2 MINUTES. LOOSEN EDGE; ROLL UP, USING SPATULA AND FORK. WHEN PREPARING MORE THAN ONE, KEEP ROLLED EGGS WARM ON UNGREASED BAKING SHEET IN 275 DEGREES OVEN. NICE SERVED WITH CHEESE OR MUSHROOM SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROSY PICKLED EGGS 1 CUP JUICE FROM CANNED PICKLED BEETS 1 CUP VINEGAR 1 CLOVE GARLIC 1 MEDIUM BAY LEAF 2 TEASPOONS MIXED PICKLING SPICES 1/2 TEASPOON SALT 12 HARD COOKED EGGS 1 SMALL ONION, SLICED AND SEPARATED INTO RINGS IN LARGE BOWL, COMBINE BEET JUICE, VINEGAR, 4 CUPS WATER, GARLIC, BAY LEAF, PICKLING SPICES, AND SALT; MIX WELL. ADD EGGS AND ONION RINGS; COVER AND REFRIGERATE FOR SEVERAL DAYS. MAKES 12 PICKLED EGGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE EGGS BENEDICT (02/28/93) (23:57) IBM 1/2 CUP WATER 1 TEASPOON VINEGAR 4 EGGS 1 RECIPE HOLLANDAISE SAUCE (SEE SAUCES) 4 4 PATTIES FRESH PORK SAUSAGE 2 ENGLISH MUFFINS, SPLIT, TOASTED AND BUTTERED IN EACH OF FOUR 6 OUNCE CUSTARD CUPS COMBINE 2 TABLESPOONS WATER AND 1/4 TEASPOON VINEGAR. COVER EACH CUP LOOSELY WITH PLASTIC WRAP. PLACE CUPS IN OVEN, SPACING AT LEAST 2 INCHES APART. MICROWAVE AT HIGH FOR 1 1/2 TO 2 MINUTES, OR UNTIL BOILING. UNCOVER CUPS. BREAK ONE EGG INTO EACH. RE-COVER. REDUCE POWER TO 50%. MICROWAVE FOR 2 1/2 TO 4 MINUTES, OR UNTIL WHITES ARE OPAQUE, BUT NOT SET. LET STAND, COVERED, FOR 2 TO 3 MINUTES. MEANWHILE, PREPARE HOLLANDAISE SAUCE AS DIRECTED. SET ASIDE. ARRANGE SAUSAGE SLICES ON PLATE. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL HOT. PLACE 1 SAUSAGE ON EACH ENGLISH MUFFIN HALF; TOP WITH 1 POACHED EGG. POUR SAUCE OVER EACH. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCRAMBLED EGGS FOR EACH SERVING, BREAK 2 EGGS INTO BOWL WITH 2 TABLESPOONS MILK OR CREAM, 1/4 TEASPOON SALT AND DASH OF PEPPER. MIX WITH FORK, STIRRING THOROUGHLY FOR UNIFORM YELLOW, OR JUST SLIGHTLY IF STREAKS OF WHITE AND YELLOW. ARE DESIRED. HEAT 1/2 TABLESPOON BUTTER OR MARGARINE IN SKILLET OVER MEDIUM HEAT UNTIL JUST HOT ENOUGH TO SIZZLE A DROP OF WATER. POUR EGG MIXTURE INTO SKILLET. AS MIXTURE BEGINS TO SET AT BOTTOM AND SIDE, GENTLY LIFT COOKED PORTION WITH SPATULA SO THAT THIN, UNCOOKED PORTION CAN FLOW TO BOTTOM. AVOID CONSTANT STIRRING. COOK UNTIL EGGS ARE THICKENED THROUGHOUT BUT STILL MOIST, ABOUT 2 TO 3 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCRAMBLED EGGS AND HAM (05/14/93) (23:22) SERVINGS: 2 2 OZ BOILED HAM CUT INTO STRIPS 2 T SLICED GREEN ONION 1 T BUTTER OR MARGARINE 1/4 T DRIED BASIL, CRUSHED 4 EA LARGE BEATEN EGGS 1/4 C WHOLE MILK 1/4 C SHREDDED CHEDDAR CHEESE IN A 7-INCH PIE PLATE COMBINE HAM, GREEN ONION, BUTTER OR MARGARINE AND BASIL. MICRO-COOK, UNCOVERED, ON 100% OF POWER FOR 1 TO 1 1/2 MINUTES OR TILL THE MIXTURE IS HEATED THROUGH. MEANWHILE, STIR TOGETHER BEATEN EGGS AND MILK. POUR OVER HAM MIXTURE IN PIE PLATE. MICRO-COOK, UNCOVERED, ON 50% OF POWER FOR 4 TO 5 MINUTES OR TILL EGGS ARE NEARLY SET, PUSHING COOKED PORTIONS TO CENTER OF DISH SEVERAL TIMES DURING COOKING. SPRINKLE WITH CHEESE. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 30 SECONDS TO 1 MINUTE MORE OR TILL CHEESE IS JUST MELTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCRAMBLED EGGS AVOCADO 8 EGGS 1/2 CUP LIGHT CREAM 1 TEASPOON SALT 1/4 TEASPOON PEPPER 1 AVOCADO, PEELED AND CUBED (ABOUT 1 CUP) 2 TABLESPOONS BUTTER OR MARGARINE 12 SLICES BACON, CRISPLY FRIED AND CRUMBLED MIX EGGS, CREAM, SALT AND PEPPER WITH FORK. STIR IN AVOCADO. HEAT BUTTER IN SKILLET OVER MEDIUM HEAT UNTIL JUST HOT ENOUGH TO SIZZLE A DROP OF WATER. POUR EGG MIXTURE INTO SKILLET. AS EGG MIXTURE BEGINS TO SET AT BOTTOM AND SIDE, LIFT COOKED PORTION WITH SPATULA SO THAT THIN, UNCOOKED PORTION CAN FLOW TO BOTTOM. AVOID CONSTANT STIRRING. COOK UNTIL EGGS ARE THICKENED THROUGHOUT BUT STILL MOIST. SPRINKLE BACON ON EGGS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCRAMBLED EGGS BENEDICT (05-02-93) (21:27) SERVINGS: 4 1 PK HOLLANDAISE SAUCE MIX * 8 EA THIN SLICES CANADIAN BACON 4 EA LARGE EGGS 1/4 C MILK 2 T CHOPPED GREEN PEPPERS (OPT.) 1/8 T SALT 1 EA DASH PEPPER 2 EA ENGLISH MUFFINS, SPLIT * SAUCE PACKET SHOULD WEIGH 1 1/4 OUNCES. MIX SAUCE AS DIRECTED ON PACKAGE IN 2-CUP GLASS MEASURE. MICROWAVE UNCOVERED ON HIGH (100%), 1 MINUTE; STIR. MICROWAVE UNTIL MIXTURE BOILS AND THICKENS, 1 TO 1 1/2 MINUTES, STIRRING EVERY 30 SECONDS. COVER AND MICROWAVE BACON ON HIGH (100%) ON HIGH (100%) UNTIL HOT, 1 1/2 TO 2 MINUTES. BEAT EGGS IN 1-QT CASSEROLE. BEAT IN MILK, GREEN PEPPER, SALT AND PEPPER. COVER AND MICROWAVE ON HIGH (100%) 2 MINUTES; STIR. COVER AND MICROWAVE UNTIL EGGS ARE SET BUT STILL MOIST, 1 TO 1 1/2 MINUTES. PLACE MUFFINS, CUT SIDES UP ON SERVING PLATE. TOP EACH WITH BACON SLICES AND LARGE SPOONFUL OF EGGS; SPOON SAUCE OVER EGGS. MICROWAVE UNCOVERED ON HIGH (100%) UNTIL HOT, 1 TO 1 1/2 MINUTES. NOTE: THIS RECIPE CAN BE MADE WITH SMOKED HAM SLICES INSTEAD OF THE BACON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SKILLET EGGS AND PEPPERS (11-23-92) (7:22) MSB 1 SMALL RED PEPPER 1 SMALL GREEN PEPPER 1 SMALL YELLOW STRAIGHT NECK SQUASH 1 SMALL CLOVE GARLIC 1 TABLESPOON SALAD OIL 1/4 TEASPOON SALT 3 TABLESPOONS BOTTLED TACO SAUCE 3 PITTED RIPE OLIVES. EACH CUT IN HALF 2 EGGS ABOUT 20 MINUTES BEFORE SERVING: CUT RED AND GREEN PEPPERS INTO THIN STRIPS; CUT SQUASH INTO THIN SLICES; MINCE GARLIC. IN 8 INCH SKILLET OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK PEPPERS, SQUASH, GARLIC AND SALT UNTIL VEGETABLES ARE TENDER-CRISP, STIRRING OCCASIONALLY. IF YOU LIKE STIR IN TACO SAUCE; ADD OLIVES. PUSH VEGETABLE MIXTURE AROUND SIDE OF SKILLET LEAVING SPACE IN CENTER. ONE AT A TIME, BREAK EGGS INTO SAUCER AND SLIP INTO SPACE IN CENTER OF VEGETABLE MIXTURE. COVER SKILLET AND COOK UNTIL EGGS ARE JUST SET, ABOUT 3 MINUTES. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOFT COOKED EGGS PLACE EGGS IN SAUCEPAN AND COVER WITH COLD WATER, AT LEAST 1 INCH ABOVE EGGS; RAPIDLY BRING TO BOILING. COVER PAN TIGHTLY; REMOVE FROM HEAT. LEAVE EGGS IN WATER 2 TO 4 MINUTES, FOR DESIRED DONENESS. FOR MORE THAN 4 EGGS, DON'T TURN OFF HEAT, BUT COOK, COVERED, JUST BELOW SIMMERING FOR 4 TO 6 MINUTES. PROMPTLY COOL IN COLD WATER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUFFLE OMELET ROLL (11-23-92) (7:23) MSB 2 TABLESPOONS BUTTER 2 TABLESPOONS ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 1/4 TEASPOON GROUND RED PEPPER 1 CUP MILK 12 EGGS, SEPARATED 2 10 OUNCE PACKAGES FROZEN CHOPPED SPINACH 1 CUP SHREDDED SWISS CHEESE PARSLEY AND CHERRY TOMATOES FOR GARNISH ABOUT 1 HOUR BEFORE SERVING: LINE 15 1/2 X 10 1/2 INCH JELLY-ROLL PAN WITH WAXED PAPER; GREASE PAPER. IN SAUCEPAN OVER MEDIUM HEAT, IN HOT BUTTER, STIR FLOUR, SALT AND PEPPER; ADD MILK; COOK UNTIL THICKENED. IN BOWL, BEAT EGG YOLKS; STIR IN SMALL AMOUNT OF HOT SAUCE. SLOWLY POUR EGG YOLK MIXTURE BACK INTO SAUCE; COOK, STIRRING, UNTIL THICKENED. COOL 15 MINUTES. PREHEAT OVEN TO 400 DEGREES. BEAT EGG WHITES TO STIFF PEAKS. FOLD IN YOLK MIXTURE; SPREAD IN JELLY-ROLL PAN. BAKE 20 MINUTES OR UNTIL GOLDEN. PREPARE SPINACH AS LABEL DIRECTS. WHEN OMELET IS DONE, INVERT ONTO CLOTH TOWEL; PEEL OFF PAPER. TOP WITH CHEESE AND SPINACH; ROLL JELLY-ROLL FASHION. GARNISH. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTH OF THE BORDER QUICHE 1/4 CUP CHOPPED ONION 1 TABLESPOON CHOPPED RED PEPPER 1 TABLESPOON MARGARINE 4 EGGS, SLIGHTLY BEATEN 1 1/3 CUPS MILK 1 TABLESPOON ALL-PURPOSE FLOUR 1/2 CUP CANNED WHOLE KERNEL CORN, DRAINED 1/8 TEASPOON LIQUID HOT PEPPER SEASONING 1 (9 INCH) PASTRY SHELL, PARTIALLY BAKED 1 TABLESPOONS CHOPPED PARSLEY 1 (12 OUNCE) JAR MILD, MEDIUM, HOT SALSA IN SMALL SKILLET, OVER MEDIUM HIGH HEAT, COOK ONION AND RED PEPPER IN MARGARINE UNTIL TENDER; SET ASIDE. IN MEDIUM BOWL, BEAT TOGETHER EGGS, MILK AND FLOUR; STIR IN ONION MIXTURE, CORN AND HOT PEPPER SEASONING. POUR MIXTURE INTO PASTRY SHELL; SPRINKLE WITH PARSLEY. BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. LET STAND 10 FOR 10 MINUTES. TO SERVE, CUT INTO WEDGES; TOP WITH SALSA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPANISH EGGS 1/2 CUP CHOPPED ONION 3 TABLESPOONS BUTTER 3 TABLESPOONS ALL-PURPOSE FLOUR 2 TEASPOONS SUGAR 1 1 POUND 12 OUNCE CAN TOMATOES 1 SMALL BAY LEAF 6 HARD COOKED EGGS 1/4 CUP MAYONNAISE 1 TEASPOON PREPARED MUSTARD 3/4 CUP FINE DRY BREAD CRUMBS 2 TABLESPOONS BUTTER, MELTED IN SKILLET, COOK ONION IN 3 TABLESPOONS BUTTER UNTIL TENDER. BLEND IN FLOUR, SUGAR, 3/4 TEASPOON SALT, AND DASH PEPPER. ADD TOMATOES AND BAY LEAF. COOK UNTIL THICK AND BUBBLY, STIRRING CONSTANTLY. REMOVE BAY LEAF. POUR INTO 10 X 6 X 1 1/2 INCH BAKING DISH. HALVE EGGS LENGTHWISE. REMOVE YOLKS AND MASH. MIX WITH MAYONNAISE, MUSTARD, 1/8 TEASPOON SALT, AND DASH PEPPER; REFILL EGG WHITES. PUT IN DISH. COMBINE CRUMBS AND MELTED BUTTER; SPRINKLE ATOP. BAKE AT 425 DEGREES FOR 10 MINUTES, OR UNTIL HOT. SERVE OVER BUTTERED NOODLES OR TOAST. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY STUFFED EGGS (04-09-93) (2:28) IBM 6 HARD COOKED LARGE EGGS 1 GREEN ONION, INCLUDING TOP, CHOPPED FINE 1 TABLESPOON MAYONNAISE 1 TABLESPOON MINCED PARSLEY 2 SWEET GHERKIN PICKLES, CHOPPED FINE 1/2 TEASPOON DIJON MUSTARD 1.8 TEASPOON SALT 1/8 TEASPOON BLACK PEPPER PEEL THE EGGS AND HALVE THEM LENGTHWISE, THEN PLACE 1 EGG YOLK IN A SMALL BOWL; DISCARD THE REMAINING YOLKS, WITH A FORK, MASH THE YOLK; THEN ADD 4 OF THE EGG WHITE HALVES AND MASH THEM. MIX IN THE GREEN ONION, MAYONNAISE, PARSLEY, PICKLES, MUSTARD, SALT AND PEPPER. MOUND THE MIXTURE INTO THE REMAINING EGG WHITE HALVES, DIVIDING IT EVENLY. MAKES 8 STUFFED HALF EGGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWISS CHEESE OVEN OMELET 20 EGGS 1 CUP DAIRY SOUR CREAM 1/3 CUP SHERRY 5 CUPS SHREDDED SWISS CHEESE 1 CUP SLICED RIPE OLIVES 1/2 CUP CHOPPED PIMIENTO HEAT OVEN TO 350 DEGREES. BEAT EGGS ON HIGH SPEED UNTIL FLUFFY, ABOUT 7 MINUTES. FOLD IN SOUR CREAM, SHERRY AND SALT ON LOW SPEED. FOLD IN CHEESE, OLIVES AND PIMIENTO. POUR INTO TEN GREASED 1 CUP SHALLOW BAKING DISHES. BAKE 30 MINUTES OR UNTIL SET. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TEA EGGS (03/14/94) (19:48) 1 PIECE TANGERINE PEEL WATER 4 EGGS 3 TBSPS TEA, PREFERABLY BLACK (OR IF USING ANOTHER TEA, SUCH AS JASMINE OR LYCHEE, INCREASE SOY SAUCE QUANTITY BY 2 TABLESPOONS) 1 WHOLE STAR ANISE 1 TBSP SALT 1/4 CUP SOY SAUCE 1 STICK CINNAMON * PLUM SAUCE, FOR DIPPING * OR YOU MAY SUBSTITUTE 1/4 TEASPOON GROUND CINNAMON. IN A BOWL, SOAK THE TANGERINE PEEL IN WATER FOR 20 MINUTES. MEANWHILE, IN A PAN PLACE THE EGGS AND COVER THEM WITH COLD WATER. BRING TO A BOIL AND SIMMER FOR 15 MINUTES. TURN OFF THE HEAT AND REMOVE THE EGGS FROM THE PAN WITH A SLOTTED SPOON AND COOL THEM UNDER RUNNING WATER. TAP EACH EGG ALL OVER WITH THE BACK OF A SPOON TO CRACK THE SHELL THOROUGHLY, BUT CAREFULLY KEEPING THE SHELL ON AND INTACT. BRING THE WATER IN THE PAN BACK TO A BOIL AGAIN, ADD THE TEA, STAR ANISE, SALT, SOY SAUCE, CINNAMON, AND SOAKED TANGERINE PEEL. STIR, THEN ADD THE CRACKED EGGS TO THE PAN. SIMMER FOR AN HOUR, TURNING THE EGGS OFTEN TO ENSURE EVEN COLORING. REMOVE THE PAN FROM THE HEAT AND LET STAND FOR AN HOUR. REMOVE THE EGGS, COOL THEM, AND THEN REMOVE THE SHELLS. SERVE THE EGGS CUT INTO HALVES OR QUARTERS, WITH PLUM SAUCE. MAKES 6 TO 8 APPETIZER SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOMATO LACE QUICHE (05-08-92) (0:47) CRUST: 2 CUPS COOKED RICE 1 EGG, BEATEN 1 TABLESPOON GRATED PARMESAN CHEESE FILLING: 1 TEASPOON BUTTER 1/4 CUP GREEN ONION 1 CUP PEELED, SEEDED, AND COARSELY CHOPPED TOMATOES 3 OUNCES SHREDDED SWISS CHEESE 2 TABLESPOONS GRATED PARMESAN CHEESE 3 EGGS 1 CUP EVAPORATED SKIM MILK 1/2 CUP LOW FAT COTTAGE CHEESE 1 TEASPOON ITALIAN MIXED HERBS SALT AND PEPPER TO TASTE PREHEAT OVEN TO 425 DEGREES. IN A BOWL COMBINE RICE, EGG AND PARMESAN CHEESE. PRESS FIRMLY INTO DEEP (10 INCH) PIE PAN TO FORM A CRUST. BAKE 3 MINUTES AND REMOVE FROM OVEN. REDUCE OVEN TO 350 DEGREES. IN A SKILLET, SAUTE ONION IN BUTTER UNTIL SOFT. REMOVE FROM HEAT. STIR IN TOMATOES, SWISS CHEESE AND PARMESAN CHEESE. SPOON INTO CRUST. IN A BOWL, BEAT TOGETHER REMAINING INGREDIENTS. POUR INTO CRUST. BAKE 35 MINUTES OR UNTIL SET. COOL FOR 5 MINUTES. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKISH SCRAMBLED EGGS (03/16/94) (0:11) YIELD: 4 SERVINGS 1 ONION 4 TOMATOES 4 GREEN HOT PEPPERS 5 TB BUTTER 8 EGGS SALT PEPPER 1 TS MILD PAPRIKA POWDER CHOP THE ONION FINELY. CUT A CROSS IN THE TOP OF THE TOMATOES AND PUT THEM IN HOT WATER. REMOVE THE SKINS. CUT THE TOMATOES INTO SMALL PIECES. WASH THE PEPPERS AND CUT THEM INTO VERY SMALL RINGS. HEAT THE BUTTER IN A BIG SKILLET. SAUTE THE ONION UNTIL SOFT, THEN ADD PEPPERS AND TOMATOES AND FRY FOR ANOTHER 2 TO 3 MINUTES. BEAT THE EGGS WITH SALT AND PEPPER AND PAPRIKA POWDER. POUR MIXTURE OVER VEGETABLES. KEEP STIRRING WITH A FORK UNTIL SET. (SERVE ON NICE FRESH HOMEMADE OR -OF COURSE- TURKISH BREAD) BE CAREFUL WITH THE PEPPERS. PEPPERS USED HERE ARE THE TURKISH KIND, A CROSS BETWEEN PAPRIKA'S AND HOT PEPPERS. REMOVE THE SEEDS TO MAKE THEM LESS HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WESTERN OMELET MIX 3 EGGS WITH FORK JUST UNTIL WHITES AND YOLKS ARE BLENDED. HEAT ABOUT 1 TABLESPOON MARGARINE OR BUTTER IN 8 INCH SKILLET OR OMELET PAN OVER MEDIUM HIGH HEAT. AS MARGARINE MELTS; TILT SKILLET IN ALL DIRECTIONS TO COAT SIDE THOROUGHLY. WHEN MARGARINE JUST BEGINS TO BROWN, SKILLET IS HOT ENOUGH TO USE. QUICKLY POUR EGGS ALL AT ONCE INTO SKILLET. START SLIDING SKILLET BACK AND FORTH RAPIDLY OVER HEAT. AT THE SAME TIME, STIR QUICKLY WITH FORK TO SPREAD EGGS CONTINUOUSLY OVER BOTTOM OF SKILLET AS THEY THICKEN. LET STAND OVER HEAT A FEW SECONDS TO LIGHTLY BROWN BOTTOM OF OMELET. (DO NOT OVERCOOK OMELET WILL CONTINUE TO COOK AFTER FOLDING. ) TILT SKILLET; RUN FORK UNDER EDGE OF OMELET, THEN JERK SKILLET SHARPLY TO LOOSEN EGGS FROM BOTTOM OF SKILLET. MIX IN 1/4 CUP FINELY CHOPPED FULLY COOKED SMOKED HAM, 2 TABLESPOONS CHOPPED ONION AND 2 TABLESPOONS CHOPPED GREEN PEPPER. FOLD PORTION OF OMELET NEAREST YOU JUST TO CENTER. SLIDE OMELET ONTO WARM PLATE; OVERLAP UNFOLDED PORTION. BRUSH OMELET WITH MARGARINE OR BUTTER TO MAKE IT SHINE IF DESIRED. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WESTERN OMELET 1 3 EGG 1 TABLESPOON BUTTER 1/4 CUP MINCED HAM 2 TABLESPOON CHOPPED ONION 2 TABLESPOON CHOPPED GREEN PEPPER MIX EGGS SLIGHTLY. HEAT BUTTER IN A SMALL SKILLET UNTIL BROWN. QUICKLY POUR EGGS IN. STIR LIGHTLY UNTIL SET ON BOTTOM. LET STAND OVER HEAT A FEW SECONDS TO LIGHTLY BROWN THE BOTTOM. FOLD IN HALF. SEASON WITH SALT AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WINE EGGS MORNAY LIGHTLY BROWN 6 THIN SLICES COOKED HAM IN BUTTER. SPLIT 3 ENGLISH MUFFINS IN HALF; TOAST AND BUTTER. PLACE A HAM SLICE ON EACH MUFFIN HALF. POACH 6 EGGS; PLACE ATOP EACH HAM SLICE. SEASON. POUR WINE MORNAY SAUCE OVER EGGS; SPRINKLE WITH 1 TABLESPOON FINELY CHOPPED GREEN PEPPER AND 1 TABLESPOON SNIPPED CHIVES. SERVES 6. WINE MORNAY SAUCE: MELT 3 TABLESPOONS BUTTER; BLEND IN 3 TABLESPOONS ALL-PURPOSE FLOUR, 1/2 TEASPOON SALT, 1/8 TEASPOON GROUND NUTMEG, AND DASH PEPPER. ADD 1 1/4 CUPS LIGHT CREAM ALL AT ONCE. COOK QUICKLY, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BUBBLES. STIR IN 1/4 CIP DRY WHITE WINE; ADD 1/3 CUP SHREDDED PROCESS SWISS CHEESE AND STIR TO MELT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=