Hot Food & Recipes

Servings: 8 Servings
Category: Eggs
Ingredients

• 8 sl Bacon
• 2 md Onions; sliced
• 12 sl White bread; quartered
• 1/2 lb Swiss cheese; shredded
• 8 Eggs
• 4 c Milk
• 1 1/2 ts Salt
• 1/4 ts Pepper
• 1 ds Red pepper sauce (or to
• -taste)

Directions
Date: Tue, 5 Mar 1996 15:19:17 -0500 From: “Sherrie D. Sculley” <102735.17@compuserve.com> Cook bacon until crisp; remove from pan, drain and crumble. In bacon drippings cook onions until soft. Arrange half the bread slices in a single layer in bottom of greased 9 x 13 pan or casserole. Sprinkle with half the crumbled bacon, onions and cheese. Repeat layers. Combine remaining ingredients; pour over top layer in pan. (May be prepared to this stage in advance and stored in refrigerator until an hour before serving time.) Bake at 375 degrees until mixture is set and top is puffed and golden, about 50 minutes. This will serve 8. The recipe can be halved and baked in an 8 inch square pan for about 40 minutes. 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.

Servings: 1 Servings
Category: Eggs
Ingredients

• 2 Eggs
• 2 tb Milk
• 1 ts Butter
• 2 sl Bacon
• 2 tb Grated cheese
• 1 tb Minced onion

Directions
Fry bacon, drain and crumble. Beat eggs with milk. In iron skillet, melt butter and pour eggs in. Trun heat low and cook until eggs are partially set. On half the omelet, sprinkle bacon, cheese and onion. Fold the other half over the filling. Bake at 375 degrees until eggs are set and cheese melted, about 3 minutes. Makes 1 large omelet. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Eggs
Ingredients

• 1/2 lb Bacon; cooked and crumbled
• 8 oz Shredded swiss cheese
• 4 Eggs
• 12 oz Sour cream
• 2 tb Chopped fresh parsley

Directions
From: sharon or Glenn gorman Date: 17 Nov 1994 21:02:53 -0500 Roll pastry to fit into a 12-inch pizza pan. Bake at 425 for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20-25 minutes or until pizza is puffy and lightly browned. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Eggplant
Ingredients

• 1 Eggplant
• 3 ts Lemon juice
• 1/4 c Tahini
• 2 Garlic clove
• 1/4 c Parsley sprigs; minced
• 1/2 ts Salt
• 2 tb Green onion; minced
• Black pepper; to taste
• 1 1/2 ts Olive oil

Directions
Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast until completely pooped (about 45 minutes). When it is sagging, wrinkled, crumpled, and totally soft, you’ll know it’s ready. Remove it from the oven, and let cool. Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with assorted crackers. Recipe by: Cindy Tarsi – The Moosewood Cookbook Posted to recipelu-digest Volume 01 Number 232 by RecipeLu on Nov 09, 1997

Servings: 6 Servings
Category: Eggs
Ingredients

• 6 sl Bacon; cooked, crumbled
• 4 Eggs
• 1/2 pt Heavy cream
• 1 ts Salt
• 2 tb Flour
• 1 c Cheddar cheese; shredded
• 1 1/2 c Swiss cheese; shredded
• 1/3 c Mayonnaise
• 1 pk Knorr asparagus soup mix*;
• -dry
• 1 bn Broccoli; cooked, chopped
• 1/3 c Green onions; including
• -tops, chopped
• 1 Deep dish pie crust; for
• -quiche
• 1 Pastry for 2 pie crusts; for
• -canapes

Directions
From: jleidy@wariat.org (Jeanne Leidy) Date: 17 Sep 1994 07:29:59 -0400 *Note: Knorr leek soup mix makes a good substitute. The asparagus soup mix is difficult to find. If using the leek soup mix, reduce the amount of chopped green onions slightly. Mix filling together and pepper to taste. For quiche: Pour into pie shell and bake at 325F for approximately 60 minutes. Makes one large quiche. For canapes: Roll out pastry. Cut into rounds with cookie cutter. Place rounds in tiny muffin tins. (Choose cookie cutter size such that the pastry rises slightly above the top of the muffin tin.) Press pastry into tins slightly with a shot glass. Fill. Bake at 350F for 20 minutes. Makes about 90 canapes. Can be frozen. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Eggs
Ingredients

• 1/2 c Flour; plus
• 2 tb Flour
• 3/4 ts Salt; divided
• 2 tb Margarine; plus
• 2 ts Margarine
• 1/4 c Yogurt; plain
• 1 c Broccoli; chopped
• 1/4 c Scallions; finely chopped
• 1 tb Bacon bits; imitation
• 8 oz Swiss cheese; shredded,
• -divided
• 4 Eggs; slightly beaten
• 1 c Evaporated skim milk
• 1/8 ts Pepper

Directions
Date: Fri, 15 Mar 1996 00:29:31 EST From: MarySpero@prodigy.com (MS MARY E SPERO) Recipe By : Weight Watchers 365-Day Menu Cookbook Combine flour and 1/4 teaspoon salt in mixing bowl. Cut in margarine until mixture resembles a coarse meal. Add yogurt and mix thoroughly; form into a ball. Roll dough out to approximately 1/8″ thickness. Fit into a 9″ pie pan or quiche dish; flute or crimp edges and set aside. Combine vegetables and bacon bits. Cover bottom of pastry shell with 4 ounces cheese; add entire vegetable mixture. Combine eggs, milk, 1/2 teaspoon salt, and pepper. Pour egg mixture over vegetables; top evenly with remaining cheese. Bake at 325 F for 50-60 minutes or till knife, when inserted in center, comes out clean. Remove from oven and let stand 10 minutes before serving. 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.

Servings: 4 Servings
Category: Eggs
Ingredients

• 4 1/2 c Sifted all purpose flour
• 2 ts Salt
• 2 tb Granulated sugar
• 1/2 c Warm water
• 1 3/4 tb Granulated yeast
• 7 lg Eggs
• 1 1/2 c Unsalted butter; softened

Directions
Sift flour & salt together; set aside. Dissolve sugar in warm water in large mixing bowl. Add yeast,dissolve by stirring slowly. Place flour & salt on top of sugar & yeast mixture. Then add 6 eggs on top of flour mixture. Mix slowly until all ingredients are combined. Stir mixture several min. until dough becomes smooth & elastic,then add softened butter 2 tbs. at a time until all is completely incorporated. Cover & bench proof dough until double in volume. Punch down dough, proof in refrigerator until dough is firm & workable. Measure 3-oz. pats of dough. Brush oven-proof coffee cups w/ softened butter. Pinch a marble-sized piece of dough from each pat & reserve. Form each pat of dough into round shape,place in buttered cup. Form each marble-sized piece of dough into a pear shape. Make a dent in the round dough & place a pear piece into dent after wetting the pointed end in water. Proof the dough until double in size. Beat the remaining egg w/ 1 tbs. water. Brush egg wash over dough. Bake at 350 F for 15-18 min. THE TRELLIS DUKE OF GLOUCESTER ST.;WM’SBURG STERLING SAUVIGNON BLANC 1982 From the , downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Eggs
Ingredients

• 8 Eggs
• 6 sl Fresh bread; cubed
• 1 lb Hot sausage
• 1 c Sharp cheddar cheese; grated
• 2 c Milk
• 1 ts Salt
• 1 ts Dry mustard

Directions
Cook & crumble the sausage. Combine all ingredients & pour into a greased 13×9-inch oven dish. Refrigerate 12 hours. Bake at 350 for 45 minutes or until firm & golden brown on top. LOTTIE FORREST From , the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Eggs | Breakfast
Ingredients

• 1 pk (6-ounce) cornbread mix
• 3 tb Butter or margarine
• 3 tb All-purpose flour
• 2 c Milk
• 1 1/2 c (6 ounces) cheddar cheese;
• -shredded, divided
• 6 Hard-cooked eggs; chopped
• 1/2 c Mayonnaise
• 1/4 ts Salt
• 1/4 ts Hot sauce
• 1/8 ts Pepper
• 8 Bacon slices; cooked and
• -crumbled

Directions
prepare cornbread batter according to package directions; pour into a greased 9-inch square pan. bake according to package directions. keep warm. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, 4 minutes or until thickened and bubbly. Stir in 3/4 cup cheese and next 5 ingredients. Cook, whisking constantly, until cheese melts. Cut cornbread into 6 squares; cut each square into two triangles. Spoon egg mixture evenly over cornbread. Sprinkle with remaining 3/4 cup cheese and bacon. Makes 6 servings. ?Copyright 1997 Southern Living. All rights reserved. Reproduction in whole or part without permission is prohibited. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1033 by Suzy Wert on Jan 22, 1998

Servings: 4 Servings
Category: Eggs
Ingredients

• 1 Recipe traditional pizza
• -dough (see below)
• 1 tb Vegetable oil
• 1 cn (16-oz) tomatoes; drained,
• -chopped
• Salt and pepper
• 8 sl Bacon; partially cooked
• 4 Eggs

Directions
————————–TRADITIONAL PIZZA DOUGH————————– 2 3/4 c Bread flour (well-sifted -all-purpose flour is fine) 1 ts Salt 1 ts Active dried yeast 1 ts Sugar 3/4 c Warm water; about (110f, -45c) 1 tb Olive oil From: Randy@bj-103.rh.uchicago.edu Date: 7 Apr 1995 05:13:42 -0600 Preheat oven to 425F. Brush dough with oil. Spoon chopped tomatoes over dough. Season to taste with salt and pepper. Arrange bacon over the tomatoes, leaving 4 holes, equally spaced for eggs. Bake 15 minutes. Remove from oven. Break an egg into each of the 4 holes. Return pizza to oven about 10 minutes until the whites are set but the yolks still liquid. Serve at once. Makes 4 servings. Traditional Pizza Dough: Sift flour and salt into a medium bowl. In a small bowl, combine yeast, sugar, and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and kneed briefly. Oil a 12-inch pizza pan. Place dough in center of pan; press out to edges with your knuckles. Pinch up edges to make a rim. Use as directed in recipe. MY NOTES/SUGGESTIONS: The dough above can be used for any pizza, not just breakfast pizza, and it works well. (Try adding some herbs to the douch while keading, or maybe shredded cheese.) However, the above process may be a bit complex to achieve all before breakfast, so you might try either preparing the dough beforehand and freezing it (I’ve never actually done this, as I prefer to make it fresh, but evidently it works) or perhaps buying ready-made crust or dough and using that. It seems to me that a little cheddar cheese sprinkled on top of this pizza would be nice, too, and maybe some herbs. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.