Hot Food & Recipes

Servings: 4 Servings
Category: Eggs
Ingredients

• 3 c Skim milk
• 3 tb All purpose flour
• 1/2 ts Salt
• 1/4 ts Pepper
• 6 Hard-cooked eggs; thinly
• -sliced
• 4 English muffins; split,
• -toasted

Directions
1. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat. 2. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs. 4 servings Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan on Apr 21, 1998

Servings: 4 Servings
Category: Eggs | Main dishes | Pork & ham
Ingredients

• ** Package Together **
• 1 c Whole Dried Egg
• 1/4 c Whole Dried Milk
• 1 ts Salt
• ** Package Separately **
• 1 pk Freeze Dried Ham Dices
• 3 sl Cheddar Cheese
• 1 tb Margarine
• 2 1/2 c Water

Directions
1. Rehydrate ham in it’s package according to the directions. 2. mix eggs and milk with 2 cups of water, blending well to avoid lumps. 3. Melt margarine in frypan and pour in egg mixture. Drain ham and sprinkle it over eggs. Cook gently. 4. When almost done arrange cheese slices over eggs. Remove from heat and cover to melt cheese. Recipe By : “Backpacker’s Cookbook” by Margaret Cross and Jean Fiske File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 8 Servings
Category: Eggs | Not sent | Peppers | Potatoes | Salads
Ingredients

• 6 lg Red potatoes,
• -boiled/peeled/diced
• 4 Ribs celery, diced
• 3 md Dill pickles, finely chopped
• 4 oz Jar diced pimientos, drained
• 3 Hard-boiled eggs, diced
• 1 Green pepper, chopped
• 1/4 c Mayonnaise
• 1 ts Prepared mustard
• 1 ts Salt
• Paprika
• 6 Green pepper strips, 1/4″
• -wide/garnish

Directions
In a large bowl, combine the potatoes, celery, pickles, pimientos, eggs and the chopped green peppers. In a small bowl, combine mayonnaise, mustard and salt. Add to the potato mixture and mix well. Spoon into a serving bowl. Sprinkle with paprika. Arrange green pepper strips in the center of the bowl in the shape of wheel spokes. Chill. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Dec/Jan ’94, p. 47 Posted to MC-Recipe Digest V1 #463 by Roberta Banghart on Feb 01, 1997.

Servings: 16 Servings
Category: Eggs | Potatoes
Ingredients

• 3 lb Whole tiny new potatoes
• 1 c Mayonnaise or salad
• Dressing
• 2 tb Red wine vinegar
• 2 tb Dijon mustard
• 1 tb Lemon pepper seasoning
• 1 tb Snipped fresh dill OR — 2-3
• ts Dried/dillw
• 4 Hard-boiled eggs — peeled &
• Chopped
• 2 6 oz. jars
• -
• 3/4 c Chopped onion
• 2 tb Chopped dill pickles
• Marinated artichoke hearts
• Drained & sliced

Directions
Scrub potatoes with a vegetable brush under running water. In a Dutch oven, cook unpeeled potatoes, covered, in boiling lightly salted water, about 20 minutes or just until tender. Drain. Cool potatoes. Cut into bite size pieces. In a very large bowl, stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir gently before serving. Recipe By : BHG,Prize Tested Recipes, July ’92/Bobb1744 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 6 Servings
Category: Eggs
Ingredients

• 6 Hardboiled eggs
• Mayonnaise to add moisture
• -and smoothness to the
• -filling
• 1 ts Dry mustard
• 1 sm Stalk of celery; minced
• -(to add texture)
• Paprika

Directions
From: helchick@u.washington.edu (Helchick) Date: Fri, 29 Jul 1994 18:43:32 GMT My Norwegian grandmother used to serve these as a side to a smorgasborg lunch. Slice eggs in half, lengthwise. Scoop out the yolks into a bowl and mix in mayonnaise (not too much!), dry mustard, and celery. Flip the eggwhites over and trim a flat sliver off the rounded side with a paring knife (this will keep them from tipping over and spilling out the filling). Flip the eggwhites hollow-side up again and spoon the filling back into the whites. Sprinkle the eggs with paprika (for that “deviled look”!). WARNING: Deviled eggs disappear very quickly. It’s wise to sneak a couple of them for yourself while you’re making them, because your guests will demolish them in seconds. 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
Ingredients

• 1 c 97%-fat-free hickory-smoked
• -ham (5 oz) ;cubed
• 1/2 c Green bell pepper; finely
• -chopped
• 1/4 c Red onion ; finely chopped
• 1/3 c Fat-free mayonnaise
• 14 ts Ground red pepper
• 1 tb Cider vinegar
• 1 1/2 ts Prepared mustard
• 6 Hard-cooked eggs
• 4 lg Lettuce leaves
• 4 md Tomatoes; cut in 8 wedges
• -each

Directions
1. In medium bowl, combine ham, bell pepper, onion, mayonnaise, ground red pepper, vinegar and mustard; mix until well blended. Set aside. 2. Separate hard-cooked egg yolks from egg whites; place yolks in small bowl. Mash yolks; stir into ham mixture. Chop egg whites; stir into ham mixture. If desired, let stand 10 minutes to blend flavors. 3. Line 4 individual plates with lettuce. Arrange tomato wedges in fan shape around edge of lettuce. Spoon salad onto lettuce. If desired, add salt and pepper to taste and serve with hot pepper sauce. 4 servings. Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan on Apr 21, 1998

Servings: 4 Servings
Category: Eggs
Ingredients

• 2 ts Butter
• 2 tb Green Onion; Chopped
• 2 tb Green Bell Pepper; Chopped
• 5 Eggs
• 1/4 c Whole Milk
• 1/4 c Mayonnaise
• 1/8 ts Salt
• 1/8 ts Pepper
• 1/2 c Cooked Ham; Chopped
• 1 Tomato; Chopped
• 1/3 c Mild Cheddar; Shredded
• Toast

Directions
From: Joel Ehrlich Date: Mon, 29 Jul 1996 09:32:58 -0800 Cooking times are based on quantities for 4 servings and the use of a standard (500-625 watt) microwave oven, adjust as required. Combine the butter, green onion and bell pepper in a (1/ Quart) microwave safe casserole. Microwave on MEDIUM HIGH until vegetables are tender (1/ minutes). Add the eggs, milk, mayonnaise, salt and pepper. Beat well with a fork or wire whisk. Stir in the ham and tomato. Cover. Microwave on MEDIUM HIGH until the eggs are just set (6-8 minutes), stirring every minute. Sprinkle with cheese. Cover. Let stand for 2 minutes. Serve hot over toast. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Eggs
Ingredients

• 4 Eggs
• 4 tb Milk
• 1 ts Salt
• 1/4 ts Pepper
• 1/4 c Green onion; chopped
• 1/4 c Green pepper; diced
• 1/4 c Sliced mushrooms
• 1/2 c Grated cheese
• 1/2 c Chopped ham; bacon or salami

Directions
Beat eggs, milk, salt & pepper. Cook in omelet pan until soft. Place remaining ingredients on one side, close omelet pan lid & cook until puffy. MRS DAVID P. (LEE) HOWELL From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Eggs
Ingredients

• 2 c Potatoes; cooked, peeled &
• -sliced
• 1 md Onion; sliced thin
• 1 tb Bacon drippings
• 1 c Cooked; diced ham, bacon or
• -sausage
• 7 lg Eggs
• 2 tb Milk
• 1 ts Salt
• 1 ds Black pepper
• 1 ds Nutmeg or your favorite herb
• Parsley

Directions
Over medium heat brown onions & potatoes in bacon drippings using a 10-inch straight-side skillet. Turn occasionally to brown on all sides. Reduce heat slightly & sprinkle meat on top of potatoes. Beat eggs, milk, salt, pepper & nutmeg together. Pour over potato mixture. Cover & cook about 10 minutes until eggs are set & puffy around edges. Occasionally remove lid, tilt pan & slip spatula around side of pan to let uncooked eggs flow to the bottom. Serve from pan or gently slide onto serving plate. Garnish with sprigs of parsley. Yields 6-8 servings. MRS. THOMAS IGOU From , the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Eggs
Ingredients

• 4 Dried black mushrooms
• 1 c Chinese cabbage stems
• 1/2 c Bamboo shoots
• 1/4 c Water chestnuts
• Oil for deep-frying
• 6 Eggs
• 1/2 Lettuce
• 2 tb Oil
• 1/2 ts Salt
• 1/2 c Stock
• 1 tb Cornstarch
• 1/4 c Water
• 1/2 ts Sugar
• 1 ds Pepper

Directions
1. Soak dried mushrooms. 2. Shred Chinese cabbage, bamboo shoots, water chestnuts and soaked mushrooms. 3. Heat oil in a small pan. Break one egg gently onto a flat plate, then slide into hot oil. Deep-fry until its edges begin to brown (2 to 3 minutes). Remove with a slotted spoon and drain on paper toweling. (Fry only one egg at a time.) 4. Cut lettuce into strips. Arrange on a serving platter with eggs on top. 5. Heat remaining oil. Add salt, then shredded vegetables, and stir-fry 2 minutes. 6. Add stock and heat quickly; then simmer, covered, 2 to 3 minutes. 7. Meanwhile blend cornstarch and cold water to a paste. Then add, along with sugar and pepper, and cook, stirring, to thicken. Pour over deep-fried eggs and serve at once. VARIATIONS: 1. For the Chinese cabbage, substitute asparagus, broccoli, celery or snow peas. 2. After Step 5, sprinkle the vegetables with a mixture of 1 tablespoon sherry, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry 1 minute more. From , ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.