NATIONAL EGG MONTH RECIPES - 1/5/2010
 
FRENCH TOAST SOUFFLE
 
INGREDIENTS: 14-16 slices hearty white bread-cut into 1-inch cubes (about 10 cups), 1 pkg. (8 oz.) cream cheese softened, 8 large eggs, 1-1/2 c. reduced-fat milk, 2/3 c. half-and-half, ½ c. maple syrup, 1 tsp. vanilla, 2 Tbs. powdered sugar
DIRECTIONS: Coat 9x13” baking dish with cooking spray. Place bread cubes in prepared dish. In large bowl, beat cream cheese with electric mixer until smooth. Add eggs, beating well after each addition. Ad milk, half-and-half, maple syrup, and vanilla; mix until smooth. Pour the cream cheese mixture over the top of the bread cubes, cover and chill for at lest 2 hours or as long as overnight. Preheat the oven to 350 degrees. Remove the dish from the refrigerator and let stand for 20 minutes. Bake for 45-50”, or until set. Sprinkle the soufflé with powdered sugar just before serving.
 
 
CHEESY O’BRIEN EGG SCRAMBLE
 
INGREDIENTS: 1 pkg. (28 oz.) frozen hash browns, ½ tsp. garlic salt- or to taste, ¼ tsp. pepper- or to taste, 1 can cheddar cheese soup-undiluted, 1 lb. bacon-cooked and crumbled, 12 eggs-lightly beaten, 2 Tbs. butter, 2 c. shredded cheddar cheese DIRCTIONS: In large skillet prepare hash browns according to pkg.
DIRECTIONS: Sprinkle with salt and pepper. Transfer to a greased 2-1/2 qt. baking dish. Top with soup. Set aside ½ c. crumbled bacon and sprinkle remaining bacon over soup. In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with grated cheese and reserved ½ c. bacon. Bake, uncovered, at 350 degrees for 20-25 minutes. May refrigerate, covered overnight and bake in preheated oven for 30-35 minutes or until hot.
 
 
OPEN FACED HOT TOPPING FOR BUNS
 
INGREDIENTS: 1 can Spam, ¼ lb. Velveeta cheese, 6 hard boiled eggs, 1 small onion, ¾ c. salad dressing, 1 Tbs. vinegar, hamburger buns
DIRECTIONS: Run Spam, cheese, eggs though coarse food chopper. Mix with salad dressing. Spread to edge of buns and broil.
 
 
OLD-FASHIONED EGG SALAD
 
INGREDIENTS: ¼ c. mayonnaise, 2 tsp. lemon juice, 1 tsp dried minced onion, ¼ tsp. salt, 1//4 tsp. pepper, 6 hard-cooked eggs-chopped, ½ . finely chopped celery, lettuce leaves or bread slices
DIRECTIONS: In large bowl, combine mayonnaise, lemon juice, onion, salt & pepper. Stir in eggs and celery. Cover and refrigerate. For each serving spoon about ½ c. onto lettuce leaf or spread on bread for sandwich.
 
 
ESCALLOPED CORN
 
INGREDIENTS: ¼ c. chopped onion, 2 Tbs. butter, 2 Tbs. flour, 1 tsp. salt, dash of pepper, ½ sp. Paprika, ¼ tsp. dry mustard, ¾ c. milk, 1 can whole kernel corn-drained, 1 egg-slightly beaten
DIRECTIONS: Sauté onion in butter until golden. Blend in flour, seasonings; cook until bubbly. Remove from heat. Gradually add milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat. Add corn and egg. Pour into 1 qt. baking dish. Top with buttered crumbs. Bake at 350 degrees for 20 to 30 minutes.
 
 
POUND CAKE
 
INGREDIENTS: 1 c. butter, 1-1/2 c. sugar, 4 eggs, 1 tsp. vanilla, 1-1/2 c. sifted flour
DIRECTIONS: Cream together butter and sugar. Add eggs, one at a time, beating constantly. Add vanilla. Beat. Gradually add flour, mixing well after each addition. Grease tube pan; floured lightly. Pour in cake mixture. Bake for 1 hr. at 350 degrees. Top with lemon glaze of 1 c. powdered sugar and 2 Tbs. lemon juice.
 
 
GRANDMA’S TAPIOCA PUDDING
 
INGREDIENTS: 4 c. milk, ¼ c. tapioca, ash of salt, 1 c. sugar, 3 eggs-beaten, 1 tsp. vanilla
DIRECTIONS: Cook milk, tapioca and salt in top of double boiler until tapioca is clear. Stir occasionally. Mix beaten eggs and sugar well and stir in gradually into first mixture. Cool until it starts to thicken. Add vanilla and cool.
 
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