Hot Food & Recipes

Servings: 6 Servings
Category: Egg
Ingredients

• 2 pk Frozen asparagus spears
• 6 Eggs, beaten
• 2 c Milk
• 1/2 lb Sharp cheddar cheese, cubed
• 1 ts Salt
• 1/2 c Butter
• 1 Onion, grated
• 2 c Soft bread crumbs (3 slices
• -bread)
• 2 c Cooked ham or chicken, cubed

Directions
Cut asparagus spears in small pieces and cook until tender-crisp. Combine remaining ingredients, mix with asparagus and pour into greased 2 quart baking dish. Bake 1 1/4 hrs. in moderate oven (300?to 325? or until firm. Source: Mountain Measures—Junior League of Charleston, WV. ed. 1974 By Bill Spalding on May 13, 1997 Recipe by: Mrs. Frederick H. Belden, Jr. Posted to MM-Recipes Digest V4 #157 by Walt Gray on Jun 05, 1997

Servings: 6 Servings
Category: Eggs
Ingredients

• 1 9-inch pie crust
• 1 Jar (6-oz) marinated
• -artichoke hearts; drained
• -and coarsely chopped
• 4 oz Bacon or sundried tomatoes;
• -chopped into bits
• 1 sm Onion; chopped
• 1 bn Scallions; chopped
• 2 Cloves garlic; minced
• 1 Red pepper; cut into 1-inch
• -long; thin strips
• 1/4 c Chopped fresh parsley
• 3 tb Chopped fresh basil
• 1 c Shredded swiss cheese
• 1/2 c Parmesan cheese
• 3 lg Eggs
• 1 tb Dijon mustard
• 1/4 c Heavy cream
• 1/2 c Light cream
• 1/4 ts Nutmeg
• Salt and pepper

Directions
From: tww@quartet.ho.att.com Date: Sun, 24 Sep 1995 19:19:10 GMT from Sarah Leah Chase’s “Cold Weather Cooking” (with a few minor changes…) Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute bacon in large skillet over medium-high heat until browned. Reduce heat to medium and add onion, scallions, garlic and pepper. Cook until vegetables are softened, for about 10 minutes. Add artichoke hearts. Cook another 3 minutes. Remove from heat and add parsley, basil, salt, and pepper. Preheat oven to 375. Sprinkle swiss and parmesan cheese over crust. Top with artichoke mixture. Whisk together eggs, mustard, heavy and light creams. Season with nutmeg. Pour evenly over artichoke minute in crust. Bake until puffed and set, about 45 minutes. Serve warm or at room temperature. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Eggs | Ceideburg
Ingredients

• 6 md Artichokes
• 2 tb Olive oil
• 3 Garlic cloves, peeled,
• -minced
• 3 sm Red potatoes (about 1/2
• -pound), grated
• 8 Eggs, well beaten
• 1/2 ts Salt
• 1 ts Freshly ground black pepper
• 1 tb Chopped fresh oregano
• 1 tb Minced fresh chives
• 1 ts Minced fresh rosemary

Directions
This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through. Prepare artichokes (see recipe for Young Artichokes and Fava Beans Stewed in Olive Oil) and cut them into 1/2-inch cubes. Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs. To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set. Serve hot or cold, cut into wedges. Serves 4. PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber. From the San Francisco Chronicle, 4/23/93. Posted by Stephen Ceideberg; May 11 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Servings: 1 Servings
Category: Eggs | Fruit | Breakfast | Cheese
Ingredients

• 2 Apples
• 1 tb Rum or lemon juice
• 4 tb Fine granulated sugar
• 6 Eggs
• 1 tb Sugar
• 3 tb Cold water

Directions
Peel and core apples and slice paper-thin (the thinness of the apples is important as they barely cook). Add the rum or lemon juice and sugar. Mix well and let stand until ready to use. Beat eggs with the sugar and cold water, then add the apple mixture. Cook according to directions, fold and serve. To flame the omelette, sprinkle top with 2 tablespoons of sugar and pour 3-4 tablespoons of hot rum over it. Set the rum afire and keep pouring it over the flaming omelette until the fire dies out. NOTES : The apples may be replaced by peaches, pears or other seasonal Ontario fruits and prepared in the same manner. The recipe is easily doubled. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Bill & Leilani Devries on Aug 25, 1997

Servings: 4 Servings
Category: Eggs | Soups & ste | Japanese
Ingredients

• 5 c Dashi; (or light chicken or
• -beef stock)
• 1 ts Salt
• 1/2 ts Light soy sauce
• Splash sake’
• 2 ts Cornstarch mixed w/ 2 T.
• -water
• 2 lg Eggs; beaten
• 1/2 ts Fresh ginger juice *OR*
• Finely chopped lemon rind or
• -green onion
• 4 Stalks trefoil (mitsuba) *OR
• -SUBSTITUTE following; cut
• -into 1″ lengths
• 1 Sprig either watercress or
• -parboiled fresh; spinach

Directions
To assemble and serve: Bring the dashi just to a boil over high heat, then simmer while seasoning to taste with the salt, soy sauce, and sak? Reduce heat to low. With the heat on low, stir in the cornstarch-and-water mixture. Stir for 30 seconds or so till thick and smooth and raise heat to bring the soup to a high simmer. Never let it boil. Slowly pour a thin stream of beaten egg in a spiral over the entire surface of the soup. Do not stir immediately, but let the egg start to set, about 30 seconds to 1 minute. Stir soup gently and constantly with a wire whisk for another minute or so to allow the egg to separate into threadlike filaments. Finally, add the ginger juice and trefoil and remove from heat immediately. Pour into individual soup bowls, garnishing each with a bit of trefoil from the soup. Serve immediately. Variation: Use 1/2 cake tofu (bean curd), cut into 1/2-inch cubes. Add after the egg and let simmer till heated (about 30 seconds) before adding the ginger juice and trefoil. NOTES : Trefoil is a member of the parsley family. It is an annual herb that has thin greenish-white stalks approximately 6 to 7 inches long, topped with a comopund leaf of three flat, deeply cut leaflets. Depending on the variety, the leaves range in color and size from pale to bright green and from small to rather full. It has a flavor somewhere between sorrel and celery and an attractive light green color, mitsuba is used in many Japanese dishes as a flavor and color accent. Used only fresh, it is often lightly parboiled beforehand to rid it of any “parsleyish” overtones. Also, professional cooks usually use only the stems because leaves and stems have different cooking times, but it is not necessary to be so fussy. The leaves become bitter if overcooked, so only lightly parboil or very gently stirfry.(Request more info if desired. I ran out of room here. I didn’t know MC had a size limit!) Recipe by: Japanese Cooking: A Simple Art pg. 346 Posted to recipelu-digest Volume 01 Number 536 by “Valerie Whittle” on Jan 15, 1998

Servings: 4 Servings
Category: Eggs
Ingredients

• 6 Eggs
• Salt to taste
• 1/4 c Milk
• 4 md Onions; chopped
• 2 tb Ghee (or butter; if you
• -don’t have ghee)
• 2 Cloves garlic
• 1/2 Inch fresh ginger
• 4 Green chillies
• 1 bn (small) coriander; chopped
• 1/2 ts Cumin seeds
• 2 sm Tomatoes; chopped
• 1/4 ts Turmeric

Directions
From: Nancy Gandhi Date: Wed, 24 Jul 1996 10:36:23 GMT Break eggs in bowl, add salt and milk, mix lightly. Grind garlic and ginger together in a paste. In a frying pan, fry onions in ghee until golden brown. Add ginger-garlic paste, fry for a couple of minutes, add tomatoes, cumin seeds, chillies, coriander, turmeric. Cook for about five minutes, until all ingredients are well mixed. Remove from fire and allow to cool. Add the egg mixture, stir over medium heat until akuri resembles scrambled eggs. EAT-L Digest 23 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Eggs | Parsi
Ingredients

• 6 Eggs
• 4 tb Milk
• 3/4 ts Salt
• 1/4 ts Black pepper
• 2 tb Ghee
• 6 Spring onions, chopped
• 3 Fresh green chillies
• Seeded and chopped
• 1 ts Finely grated fresh ginger
• 1/8 ts Ground turmeric
• 2 tb Chopped fresh coriander
• Leaves
• 1 Ripe tomato, diced
• 1/2 ts Ground cummin
• Tomato wedges to garnish
• Sprig fresh coriander leaves
• To garnish

Directions
Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee in a large, heavy frying pan and cook the spring onions, chillies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture and the ground cummin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry. Turn on a serving plate and garnish with tomato and coriander. Serve with chapatis or parathas or just plain bread. Compiled by Imran C. Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 19:17:58 +1000 From: “I. Chaudhary”

Servings: 4 Servings
Category: Eggs | Tomatoes | Lebanese
Ingredients

• 2 md Ripe tomatoes
• 1 tb Butter or olive oil
• 4 Eggs
• 1/8 ts Cinnamon
• Salt and pepper

Directions
Peel and dice tomatoes. Melt margarine or butter in tomatoes and simmer for a few minutes. Meanwhile be; add seasonings. Pour over tomatoes and mix gently. Cover and cook over low heat until done. Variation: Begin with a large, diced potato (cooked or raw). Fry until lightly browned then add tomatoes. Proceed as above. Per serving: 75 Calories; 4g Fat (53% calories from fat); 6g Protein; 3g Carbohydrate; 181mg Cholesterol; 59mg Sodium Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade on Feb 25, 1998

Servings: 8 Servings
Category: Eggs
Ingredients

• 6 Eggs
• 3/4 ts Salt
• 1 c Cooked meat or seafood
• 1 1/2 c Vegetables
• 2 tb Oil

Directions
1. Beat eggs; then season with salt. 2. Shred or dice meat and vegetables (see “Combinations for Egg Foo Yung”). Mix well with eggs. 3. Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. 4. Repeat process, adding more oil as needed. Serve omelets either plain, or with “Egg Foo Yung Sauce #1/#2″ (see recipes). VARIATIONS: In step 1, add to the beaten eggs any or all of the following: a. 1 or 2 scallion stalks, minced b. 2 teaspoons soy sauce c. 1 teaspoon sherry d. 1/4 teaspoon garlic powder e. dash of pepper From , ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 2 Servings
Category: Eggs
Ingredients

• 2 tb Butter
• 4 Eggs
• 1 tb Heavy cream
• 1/2 ts Seasoned salt
• Pepper

Directions
Date: Sun, 10 Mar 1996 23:21:06 -0800 From: “sharon@sols.com” Recipe By: Adapted from Dr. Atkins’ New Diet Cookbook Melt butter in non-stick omelet pan or skillet. Cover pan well with butter as it melts. Beat eggs with remaining ingredients. Pour into pan and tilt to spread eggs to edges. Cook over low heat. Loosen eggs from sides of pan with spatula as they begin to set. Lift eggs with spatula and tilt pan to allow uncooked eggs to run to sides and under eggs to continue cooking. Carefully lift one side of outer edge of eggs with spatula and fold over towards center making a half circle or flattened cone. Slide omelet out of pan onto dish and serve. If filling omelet, spoon filling mixture on top of and in the center of omelet prior to folding edges over to form half circle. Per serving: 254 Calories; 23g Fat (81% calories from fat); 11g Protein; 1g Carbohydrate; 402mg Cholesterol; 567mg Sodium NOTES : Use this Basic Omelet recipe cooking directions as a general rule for cooking all omelets in this series. Total grams- 0.7; Grams/serving- 0.35 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.