Category Archives: Egg Dishes

Cheese Scotch Eggs and Cheese And Date Pasties

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cheese_Scotch_eggs

Cooking time: 10-15 mins
Preparation time: each about 20 mins.
Main cooking utensils: saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet
Oven temperature: 475°F.
Oven position: above center

To make 4 Scotch eggs:
4 eggs
6 tablespoons flour
1 1/2 cups grated Cheddar cheese
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
pinch cayenne
1 egg
1-3 tablespoons milk

Coating:
Crips bread crumbs
fat for frying

To make 12 Pasties:
1/4 lb. frozen puff pastry
18 dates, chopped
1 cup grated cheese
pinch nutmeg

Cheese Scotch Eggs:

1. Hard-cook the eggs, then shell.

2. Mix the flour with the finely grated cheese and all of the other ingredients except the crisp bread crumbs.

3. Use just enough milk to bind the mixture.

4. Divide this into four and roll each portion around an egg with damp fingers.

5. Coat evenly in the bread crumbs.

6. Fry in hot fat for approximately 2 minutes – do not overcook.

7. Drain on paper towels.

Pasties:

1. Roll out the pastry and cut into 12 rounds.

2. Mix dates, grated cheese and nutmeg together, and place a little on each round.

3. Damp edges of pastry and bring to center, pinching firmly.

4. Place on baking sheet with joins underneath, make 3 slashes across the top of each pastry, and brush with water; bake until crisp and brown.

TO SERVE: With salad; cheese and date pasties may also be served as a dessert.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Baked Eggs with Potatoes

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baked_eggs_potatoes

For each serving:
1 cup seasoned mashed potatoes
1 teaspoon Green Taco sauce
1 tablespoon grated Jack cheese
2 eggs, salt, pepper, paprika
1/4 teaspoon minced dried onion
2 teaspoons melted butter or margarine
1 teaspoon finely chopped parsley

Preheat oven to 350°. Arrange a strip of mashed potatoes around the edge and through the middle of a buttered individual casserole. In the indentation on either side of middle potato strip, place in sequence the following: taco sauce, dried onions, Jack cheese and one egg. Season tops with salt, pepper, and paprika; drizzle with melted butter. Bake 15 to 20 minutes to desired doneness. Garnish with parsley.

Serves 1. Preparation time: 40 Min
Approximate calories per serving…. 425

SUGGESTED MENU
Baked Eggs with Potatoes
Marinated Asparagus and Tomatoes
Cherries Jubiliee

HELPFUL HINT: This recipe makes a delightful dish for brunch or lunch and is especially good for late suppers.

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Curried Egg Pie

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curried_egg_pie

Cooking Time: 1 hour 20 mins.
Preparation time: 30 mins.
Main cooking utensils: saucepan, 10-in. pie plate
Oven temperature: 425°F.
Oven position: toward top

For 4 people you need:
6 hard-cooked eggs
1 onion
1 medium-sized apple
2 tablespoons shortening
3 tablespoons flour
1 tablespoon curry powder
3/4 cup water
juice of 1 lemon
1 tablespoon tomato paste
or 2 ripe tomatoes
seasoning

Pie Crust: See Card 5*

Glaze:
egg or milk

1. Halve eggs, peel and chop onion and apple.

2. Melt fat, fry onion until pale gold.

3. Stir in flour and curry powder and cook until it bubbles, add water, stir till smooth.

4. Add remaining ingredients, except eggs.

5. Cover, simmer for 30 minutes, allow to cool.

6. Make pie crust, line pie plate with half.

7. Place eggs, cut side down, on dough.

8. Spread cold curry sauce over and between eggs.

9. Cover pie with remainder of dough, press edges together to seal, press up with back of knife, press into flutes.

10. Brush top with beaten egg or milk, decorate with leaves of dough.

11. Bake in 425° oven for 25-30 minutes.

TO SERVE: Hot with vegetables or cold with salad

TO VARY: Omit the apple – add a diced carrot instead.

TO STORE: In a cool place if serving cold.

*PIE CRUST
1 1/2 cups all-purpose flour
pinch salt
6 tablespoons shortening
approximately 2 tablespoons cold water

Sift the flour and salt, rub in the shortening, and mix to a rolling consistency with the cold water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 11967

Cream Ham and Eggs

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cream_ham_and_eggs

1 1/2 cups cubed cooked ham
1/2 medium green pepper, sliced
2 tablespoons butter or margarine
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup milk
1/2 cup dairy sour cream
1 to 2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
Dash of pepper
4 hard-cooked eggs, cut into eighths
1/4 cup chopped pimiento
Hot buttered toast
Paprika

Cook and stir ham and green pepper in butter in 10-inch skillet over medium heat until green pepper is crisp-tender, 2 to 3 minutes.

Mix soup, milk, sour cream, horseradish, Worcestershire sauce and pepper; stir into ham and green pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 3 minutes. Stir in eggs and pimiento, Heat until eggs are hot. Serve over toast; sprinkle with paprika.

4 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Creamed Eggs on Fried Noodles

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creamed_eggs_noodles

2 tablespoons butter or margarine
1/2 cup celery, diced
1/2 pound fresh mushrooms, sliced
10 1/2 ounce can cream of chicken soup
1/4 cup milk
1/4 cup toasted slivered almonds
6 hard-cooked eggs, coarsely chopped
5 1/2 ounce can Chinese fried noodles
2 tablespoons parsley, snipped

Sauté celery and mushrooms in butter. Add soup and milk; heat until bubbly. Fold in almonds and eggs and gently stir until heated. Meanwhile, warm noodles in shallow pan in a 350° oven for 5 minutes. Arrange noodles on serving dish; pour creamed egg mixture on top and garnish with parsley.

Serves 4
Preparation time: 30 min
Approximate calories per serving: 440

Suggested Menu
Melon Ball Cocktail
Creamed Eggs on Fried Noodles
Dilled Peas
Angel Food Cake

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Curried Eggs

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Curried Eggs

1/4 cup butter or margarine
1/2 cup diced green pepper
1/2 cup diced celery
1/4 cup flour
1/2 teaspoon salt
1 teaspoon curry powder
2 cups milk
8 hard-cooked eggs, cut in half, lengthwise
1 quart hot, cooked macaroni
Diced, unpared apple

Heat butter in a saucepan. Add green pepper and celery: cook and stir until soft, but not brown. Add and stir in flour and next 2 ingredients. Slowly add and stir in milk. Cook and stir until thickened. Gently fold in eggs; pour over macaroni. If desired, garnish with diced, unpared apple. Makes 6 to 8 servings of Curried Eggs.

Cheese Delight

1/4 cup butter or margarine
2 medium-size onions, sliced
1/3 cup chopped green pepper
1/2 cup milk
1 can (11 ounces) condensed tomato soup
2 cups grated processed sharp cheese
3 egg yolks, well beaten

Heat butter in a saucepan. Add onions and green pepper; cook until soft, stirring occasionally. Add and stir in milk and soup. Add cheese; stir until melted. Add and stir a small amount of heated cheese mixture into egg yolks; add and stir into remaining cheese mixture. Heat 1 minute longer. stirring constantly. Serve on toast, if desired. Makes 6 servings.

Published by – COOKINDEX – Division of H.S. Stuttman, Co. Inc, New York ©Copyright 1958 Tested Recipe Institute, Inc. New York