("The lazy man aims at nothing, and usually HITS it!")
Lite Spinach-Bacon Deviled Eggs
~Submitted By~
Tiger_Peach_DA
Cut the eggs in half lengthwise. Scoop out yolks, into a small mixing bowl and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg while halves. Chill until ready to serve.
- 1 dozen Large eggs, hard-cooked, peeled
- 1/2 cup frozen chopped spinach, thawed, drained, squeezed dry
- 1/4 cup mayonnaise
- 1/4 cup imitation bacon bits
- 2 1/2 tbsp. Apple Cider Vinegar
- 2 Tbsp. margarine, softened (optional)
- 1 Tbsp. sugar
- 2 tsp. black pepper, ground
- 1/4 tsp. salt
Devil Eggs
~Submitted By~
In each seperated 1/4 mix one of the above. Fill the egg whites Chill until ready to serve.
- Hard boil 4 dozen eggs
Slice as you would for regular Deviled Eggs. Remove Yolks to a large bowl. Keep the whites chilled while preparing yolk fillings. Make your basic filling, seperate into fourths.
Now comes the goodies:
- 1 Small Jar Pimentos Drained really well, rough chopped
- 1 Bunch of fresh Chives snipped into small rounds OR about 3 TBSP Dried.
- 1-2 Fresh Shallots finely chopped
- 1 bunch fresh dill chopped
Serves: 12 to 16
Deviled Eggs
~~Submitted By~~
Boil ½ dozen eggs. Run cold water over them for 4 mins. so they will peel much easier. Slice them in half once they are peeled. Remove yolks. Mix them with sweet pickle relish, garlic salt, onion salt, miracle whip, and mustard. Add each of these ingredients to suit your own taste. Stuff the mixture into the egg whites. Sprinkle with paprika. Cover with saran wrap, etc. Place in icebox to cool until ready to serve.
Greek Omelette
~Submitted By~
Prepare a lightly sprayed non-stick omelette pan over medium-high heat.
- cooking spray
- 2 eggs
- few drops Tabasco sauce
- 4 tbsp boiling water
- 10-12 leaves spinach
- 1½ oz (45g) low-fat feta cheese, finely diced
- 6 black olives, pitted and finely sliced
In a small bowl, whisk together the eggs, Tabasco and boiling water until frothy. Pour gently into pan, tilting as required to ensure even coverage. Cover and cook for 2 minutes or so to allow mixture to almost set. Remove cover and remove pan from heat. Prick any air pockets to collapse them then gently shake pan to ensure free movement of egg mixture. Place overlapping spinach leaves over entire omelette and sprinkle one half with cheese and olives. Cover again over heat for less than a minute to allow spinach to wilt and cheese to begin to melt. Remove cover, fold omelette in half and slide gently onto serving plate.
Serves: 1 or 2
Portobellos With Eggs
~Submitted By~
Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Brush with oil and sprinkle with salt and pepper. Bake until tender, about 10 minutes. Transfer mushrooms to plate. Reduce oven temperature to warm (200°F).
- 4 3-1/2 to 4-inch-diameter portobello mushrooms stems and gills removed
- 4 tsp olive oil
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1 10-ounce package ready-to-use fresh spinach leaves
- 1/2 tsp chopped fresh thyme
- 1 small jar roasted red peppers, drained, finely chopped
- 4 large eggs
Heat 3 teaspoons oil in large nonstick skillet over medium-low heat. Add onion and garlic; sauté until tender, about 7 minutes. DO NOT BROWN. Add spinach; toss until wilted. Stir in thyme.
Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
Whisk eggs in medium bowl to blend. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Sprinkle with salt and pepper. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.
Serves 4
Czech Omelet "Trhanec"
~Submitted by~
- 4 eggs
- 2-1/4 cups flour
- 1/4 cup sugar
- 4 tblsp butter for pan
- dash of salt
- 2 cups milk
Beat together egg yolks, sugar, salt, and half the milk. Add flour and the remaining milk. Beat until smooth. Fold in stiffly beaten egg whites. Melt 1 tablespoon butter in a pan, pur in one-quarter of the batter. Fry on both sides until golden brown. Tear with two forks into bite-size pieces; sprinkle with sugar. Serve with fruit syrup.
Repeat to make three more omelets. Serves 4.
Blue Cheese Ball
~~Submitted By~~
Mix first 6 ingredents togeher with clean hands. Roll into ball and roll ball into chopped nuts. serve with crackers. Makes 2 or 3 balls.
- 2 8oz pkg creem cheese softened
- 1 4 oz pkg bleu cheese crumbled
- 1/4 cup butter softened
- 1/4 cup shredded chedar cheese
- 1/2 cup chopped black oliver
- 1/4 cup chopped onion
- 1 cup chopped nuts
Eggs Benedict
~~Submitted By~~
Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 2.
- 4 English muffins, split
- butter or margarine, softened
- 8 slices Canadian bacon, cooked
- 8 poached eggs
- Hollandaise Sauce (see sauces)
Mozzarella Cheese Sticks
~~Submitted By~~
Slice the mozzarella into flat wedges (it's easier to fry this way). Set up 3 bowls, one with flour, one with egg, one with the bread crumbs.
- 1 lb packaged mozzarella
- 2 eggs, beaten
- 1/2 cup flour
- 1 cup flavored bread crumbs
- Vegetable oil for frying
Scottish Eggs
~~Submitted By~~
1. Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.
- 4 lg eggs
- 8 oz sausage meat
- 2 spring onions, fine chopped
- 1 tsp finely chopped fresh thyme
- 3 tsp chopped fresh chives
- 2 T finely chopped fresh parsley
- flour
- 1 egg, beaten
- toasted breadcrumbs
- salt
- freshly black pepper
2. Next mix the sausage meat with the spring onions and herbs and season well.
3. Then shell the cooled eggs and coat each one with some of the seasoned flour.
4. Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5x3 inches
. 5. Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs.
6. Heat 1 1/2 inches of oil in a deep frying pan up to a temperature of 350-375 F. Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown color. Drain on papertowels.
Herb & Lemon Goat Cheese Spread
~~Submitted By~~
Delicious with toasted bread, as presented here, or with celery sticks, red bell pepper strips or Belgian endive leaves.
Place goat cheese in small bowl. Mix thyme, lemon peel and garlic. In another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 ½-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve. Serves 8.
- 5 ounces (about ¾ cup) soft fresh goat cheese, room temperature (can use Feta Cheese)
- 2 teaspoons chopped fresh thyme
- 2 teaspoons grated lemon peel
- 1 garlic clove, minced
- 5 teaspoons olive oil
- 16 French-bread baguette slices, toasted
Brunch Eggs
~Submitted By~
Egg Mixture
- 6 – 8 pieces of bread
- 8 slices sharp cheddar cheese
- 3 C. or 1 ½ lbs. Bacon (crumbled)
Topping
- 8 eggs
- 3 ¾ C. milk
- ½ tsp. Dry mustard
- ½ tsp. Salt
Put slices of bread in greased 9 x 13 pan. Put slices of cheese on each piece of bread. Sprinkle ½ of bacon evenly over cheese. Pour ½ of egg mixture on top of bacon. Repeat with 2nd layer. Sprinkle top with cornflake mixture. Refrigerate overnight.
- 2 C. Crushed corn flakes
- ½ C. melted margarine
Take out 1 hour before baking and Bake at 350 degrees for 1 hour. Put aluminum foil over top for 30 min.
Quick Beef & Cheese Calzones
~~Submitted By~~
Heat oven to 350 degrees. Lightly grease cookie sheet.
- 1 10-ounce can refrigerated pizza crust dough
- 1/3 pound thinly sliced cooked roast beef or ham
- 2 medium green onions, sliced (2 tablespoons)
- 1 4-ounce can mushroom pieces and stems, drained
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1/4 cup shredded Cheddar cheese (1 ounce)
- Dijon mustard
Unroll pizza crust on cookie sheet; gently stretch to form 12-inch square. Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top.
Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.Yield: 4 Servings, 1 Serving:
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