Eggs

Elsie’s Egg Sausage Casserole

1 # Monterey Jack Cheese, shredded

2 tablespoons. Melted butter

2 cups ham, diced

Mix:

1/2 cup flour

1 teaspoon baking powder

Add:

1 box chopped broccoli, thawed and drained

1 dozen eggs, beaten

1 pound light cottage cheese

Combine, bake 45 minutes to 1 hour in a 9 x 13 glass pan in a 375 oven. You may put it in a pan of water to prevent the bottom and sides from becoming crusty.

Deviled Eggs

Eggs

French's Mustard

Hellman's Mayonnaise

Salt and Pepper

Hardboil eggs by putting them in a pan and covering them with cold water. Bring the water to a rolling boil. Turn off the heat, cover the pan and let the eggs stand for 25 minutes. Drain the hot water and pour cold water over the eggs to cool.

When eggs are cooled, remove shells and cut in half. Place yolks in a bowl, then mash them with a fork or pastry blender. Add a little prepared mustard (not dry) and salt and pepper to taste. Add real mayonnaise until the proper consistency is reached. Fill the eggs; top with paprika or seasoned salt (if desired) and chill until ready to serve.

Egg Salad

Hardboiled eggs

French's Mustard

Hellman's Mayonnaise

Salt and Pepper

Peel eggs; using a pastry blender, cut the eggs into small pieces. Add remaining ingredients to taste.

Quiche Lorraine

1 9-inch unbaked pie shell

8 slices bacon, fried and crumbled

4 ounces Swiss cheese, grated

4 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups half 'n half

Preheat oven to 400. Sprinkle crumbled bacon and cheese on piecrust. Beat the eggs until foamy; add seasonings and cream and blend. Pour cream mixture into pie crust. Put into hot oven for 5 minutes. Reduce oven to 300 and bake 35 to 40 minutes or until puffed and golden. Allow to cool for a few minutes before cutting.

Pasta Side Dish

6 ounces angel hair pasta, cooked, rinsed and well drained

1/4 cup grated parmesan

1/2 cup shredded gruyere cheese

1/2 cup cream

1/2 cup milk

3 eggs

1/4 teaspoon salt

1/4 teaspoon pepper

1 clove of garlic, minced

1 tablespoon cooled melted butter

2 tablespoons vermouth

Preheat oven to 350. Divide pasta among 8 greased 1 cup custard dishes. Top with cheeses. In a mixing bowl, combine cream, milk and eggs. Stir in salt, pepper and garlic, then butter and vermouth. Divide and pour mixture over pasta. Set custard dishes in a pan of water. Bake for 30 to 35 minutes or until browned. Remove from pan of water, cool for about 15 minutes. Serves eight.

Country Pineapple Casserole

1/2 cup butter or margarine, softened

2 cups sugar

8 eggs

2 cans (20 ounces each) crushed pineapple, drained

3 tablespoons lemon juice

10 slice day-white bread, cubed

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13" X 9" X 2" baking dish. Bake,

uncovered, at 325 degrees for 35-40 minutes or until set. Yield: 12-16 servings.

Kids Omelet

An easy, fun way to prepare a tasty treat for breakfast (or anytime.) Have them use a permanent marker to write their name on a quart size self-locking freezer bag. Crack two large or extra-large eggs into the bag (more than two will not work), shake, mixing them well. Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc... Have them add the prepared ingredients of their choice to the bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling-boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags, and the omelet will roll out easily. Be prepared for everyone to be amazed. This is very nice to serve with fresh fruit and a coffee cake. It's a great conversation piece and everyone gets involved in the process.