4 eggs 1 tablespoon instant minced onion or 3 tablespoons minced onion ¾ teaspoon salt 3 tablespoons water ¼ cup butter or margarine 1 cup diced tomatoes 1 cup diced cooked potatoes 1 cup diced zucchini or ½ 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. 3 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. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.
MARINADE ¾ cup red wine vinegar ½ cup catsup ¼ cup salad oil 1½ tablespoons salt ¾ teaspoon pepper ¾ teaspoon dry mustard ¾ teaspoon celery salt ¼ teaspoon garlic salt ¼ teaspoon dried thyme leaves ¼ teaspoon cloves
5-or-6-lb sirloin steak, 2 inches thick
MADEIRA SAUCE ¼ cup unsifted all-purpose flour 1 can (10½ oz) condensed beef broth, undiluted ½ cup Madeira
Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well.
Wipe steak with damp paper towels. Place in roasting pan; spoon marinade over steak until it is well coated.
Refrigerate, covered, overnight.
Next day: Remove beef from marinade, and place on broiler rack; reserve marinade. Insert meat thermometer into thickest part of meat, away from bone and fat.
Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare. Remove steak to heated serving platter; cover with foil; keep in warm place.
Meanwhile, make Madeira Sauce; Combine flour with some of broth, mixing to make smooth paste. Stir in ⅓ cup reserved marinade and rest of broth. Bring to boiling, stirring until sauce thickens – about. 1minute. Reduce heat, and simmer 5 minutes. Add Madeira. Serve steak thinly sliced, with Madeira Sauce. Makes 10 to 12 servings.
Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20-30 individual omelets, right in front of your guests, in a matter of minutes.
This dessert omelet is an easy one and requires no special talents; it is finished in the oven and no flipping or unmolding is necessary. For more omelet recipes, see Index.
12 eggs 2 tablespoons superfine sugar ¼ cup dairy sour cream ⅓ cup flour 1½ teaspoons salt 2 tablespoons butter 1 cup strawberry preserves 2 tablespoons Cointreau
Break eggs into large mixing bowl and beat well. Stir in sugar and sour cream. Sift flour over eggs and add salt. Mix gently but thoroughly.
Heat butter in deep, heavy skillet suitable for presentation at table. When foaming, pour in eggs and cook slowly until bottom has set. Place in 375 F oven 7-10 minutes or until firm. Heat strawberry preserves.
Remove from oven and spread with warm strawberry preserves; sprinkle lightly with Cointreau.
12 artichoke bottoms ½ cup lemon juice 1 cup beef broth 1 cup tomato juice 1 package unflavored gelatin ½ cup heavy cream ½ teaspoon dillweed 1 teaspoon Worcestershire sauce 1 dash hot sauce
If using fresh artichokes, cook whole in large kettle(s) in lightly salted water 30-35 minutes or until leaves pull easily away from body of artichoke; remove water and drain; when cool enough to handle remove leaves and save for another use (see below); cut out bottom; discard choke. Sprinkle bottoms lightly with lemon juice and chill.
If using canned artichoke bottoms, remove from cans, drain, and place on serving platter; sprinkle lightly with lemon juice and chill.
Dissolve gelatin in beef broth and tomato juice, place in saucepans and bring to boil, stirring frequently; chill until mixture begins to thicken; beat cream until stiff peaks form; fold into tomato-beef mixture and stir in seasonings.
Spoon tomato mousse into artichoke bottoms; chill well to set thoroughly before serving.
Yield: 12 appetizers.
Note: Cooked artichoke leaves may be chilled and arranged, petal fashion around a bowl of your favorite dip and used as dippers, or spread with mayonnaise and topped with shrimp. Only the soft meat at the bottom of the leaf is edible.
Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.
Prepare this subtly flavored sauce ahead for ease in serving. 3 Tablespoons toasted sesame seeds, ground coarsely 3 Tablespoons sugar 3 Tablespoons rice wine vinegar (Japanese type) 1 Tablespoon soy sauce (Japanese shoyu) 1 teaspoon salt dash MSG (optional)
Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.
8 eggplants, small Oriental or Mediterranean variety
Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.
Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!
12 slices sandwich bread ¼ cup soft butter or margarine 2 teaspoons prepared mustard 2 cans (7¾ ounces each) red salmon, drained 1 cup shredded Cheddar cheese (about 4 ounces) ¼ cup sliced pimiento-stuffed olives 1 small onion, chopped (about ¼ cup) 1 package (10 ounces) frozen green peas 1 can (10¾ ounces) condensed cream of shrimp soup ¼ cup milk Dill pickles
Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.
Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.
1 cup chopped parsley, packed 1 tablespoon dried basil leaves 1 teaspoon salt ⅛ teaspoon white pepper 2 cloves garlic, crushed ½ cup olive oil 2 tablespoons butter or margarine 2 tablespoons boiling water ¾ cup grated Parmesan cheese ¼ cup finely chopped walnuts, or whole pine nuts 1 pkg (8 oz) thin spaghetti or noodles, cooked as package label directs
In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
Place well-drained hot spaghetti in large bowl.
Pour sauce over spaghetti and toss lightly to coat thoroughly.
Serve with additional Parmesan cheese, if desired.
Makes 4 servings.
Note: Pesto will keep in the refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before using. It may also be frozen.