Hot Food & Recipes

Servings: 6 Servings
Category: Eggs | Seafood – e
Ingredients

• 2 ts Olive oil
• 1 Whole onion, chopped
• 1 Whole red bell pepper,
• -cored, seeded and chopped
• 3/4 lb Fresh mushrooms, sliced
• 2 lg Eggs
• 2 lg Egg whites
• 1 1/2 c Nonfat cottage cheese
• 1/2 c Nonfat plain yogurt
• 1/4 c All-purpose flour
• 1/4 c Grated fresh Parmesan cheese
• 1/4 ts Cayenne
• 1/4 ts Salt
• 1/4 ts Freshly ground black pepper
• 1/2 lb Lump crabmeat, cooked and
• -drained, picked over
• 1/2 c Sharp cheddar cheese, grated
• 1/4 c Scallion, chopped

Directions
Preheat oven to 350. Lightly oil a 10-inch pie plate or porcelain quiche dish – or coat it with non-stick cooking spray. In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onions and peppers and cook, stirring until softened, about 5 minutes. Transfer to a mixing bowl. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated – 5-7 minutes. Add to the onion mixture. In a food processor or blender, blend eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, ground red pepper, salt and pepper until smooth – mix with the vegetable mixture. With a rubber spatula, fold in crab, cheddar and scallions. Pour into the prepared baking dish. bake for 40-50 minutes or until a knife inserted into the center comes out clean. Let stand for 5 minutes before serving. Makes 1 10-inch quiche for 6 servings. Posted to TNT – Prodigy’s Recipe Exchange Newsletter 11 Jan 97 Recipe by: Eating Well Magazine, March/April 1996, page 29 From: Sharon Date: Sat, 11 Jan 1997 11:47:45 -0600

Servings: 4 Servings
Category: Eggs
Ingredients

• 1 (9-inch) unbaked pie crust
• 4 Eggs
• 2 c Light cream
• 2 tb Instant minced onion
• 1 ts Salt
• 1/8 ts Cayenne pepper
• 1 cn (7.5-oz) crabmeat; drained,
• -remove bones & cartilage
• 1 c Shredded Swiss or Mozzarella
• -cheese
• Snipped fresh parsley

Directions
Refrigerate pie crust. Beat eggs until blended. Stir in cream, onion, salt & cayenne pepper. Cover & refrigerate. About 1 hour before serving, heat oven to 425. Pat crab meat dry with paper towel. Sprinkle crabmeat & cheese in pie crust. Pour egg mixture over crab & cheese, sprinkle with parsley. Bake 15 minutes then reduce oven to 300. Bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before serving. MRS D.A. (YVONNE) GREENE 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

• 1/2 c Mayonnaise
• 2 tb Flour
• 2 Eggs; beaten
• 1/2 c Milk
• 2 cn (6-oz) crabmeat; flaked and
• -drained
• 1/3 c Chopped green onions
• 1 tb Finely chopped parsley
• 2 c Shredded swiss cheese
• 1 9-inch unbaked pastry shell

Directions
From: Ranger@Halcyon.com (Glenn/Sharon Gorman) Date: 5 Aug 1994 16:47:11 -0400 In a mixing bowl, combine mayonnaise, flour, eggs and milk. Stir in crab, onion, parsley and cheese. Spoon into pastry shell. Bake at 350F for 1 hour. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Eggs
Ingredients

• 1 9″ unbaked pie shell
• 4 oz Grated Swiss cheese
• 8 oz (1 cup) crab meat, fresh –
• Or canned
• 3 Green onions — sliced thin
• 3 Eggs
• 1 c Half and half
• 1/2 ts Salt
• 1/4 ts Pepper
• 2 To3 dashes
• 1/4 ts Dried mustard
• 1/2 ts Grated lemon peel
• 1 ds Mace
• 1 c Sliced almonds
• Tabasco

Directions
Preheat oven to 350. Arrange cheese, crab, and onions in pie shell. Combine remaining ingredients except for almonds, beating well, and pour over crab meat. Top evenly with almonds. Bake 45 minutes until set. Allow to stand 5-10 minutes before cutting into wedges. SHRIMP QUICHE Substitute 1 cup cooked shrimp for the crab in above recipe. Recipe By : DDMmom From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 2 Servings
Category: Eggs | Seafood | Syd’s book
Ingredients

• 4 Eggs
• 4 oz Fresh Or Canned Crabmeat
• Hollandaise Sauce
• 2 Split English Muffins

Directions
Prepare the Hollandaise Sauce and set aside. Remove any excess liquid from the crabmeat and set aside. Toast English muffins. Poach eggs. Place 2 muffin halves on each plate. Place 1 ounce crabmeat on top of each muffin half. Place a poached egg on top of crabmeat. Cover each muffin with Hollandaise sauce. Place in microwave and heat for 45 seconds. Serve immediately. To make traditional eggs benedict, just substitute Canadian Bacon for the crabmeat. This is a great breakfast or brunch dish. It is high in calories but we do deserve a treat now and then. From: Syd’s Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Servings: 4 Servings
Category: Eggs
Ingredients

• 8 Eggs
• 1/4 c Heavy cream
• 3 tb Grated Parmesan cheese
• 1 sm Onion, finely chopped
• 1/2 ts Dried parsley
• Pepper to taste
• Paprika

Directions
Put cream in large shallow baking dish.Break eggs into cream,taking care not to break yolks.Sprinkle with cheese,parsley,pepper,onion and paprika.Bake 10 minutes @ 350 degrees or until whites are cooked. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Eggs
Ingredients

• 4 lg Eggs
• Salt and Pepper to taste
• 1 1/2 tb Butter
• 1/2 c Small curd cream style
• Cottage cheese
• 2 tb Finely diced Cheddar cheese

Directions
Beat eggs with salt and pepper just enough to blend yolks and whites.In an 8″ skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot butter and cook over moderately low heat,lifting eggs from bottom with a large spoon as they set. When almost set,shut off heat,fold in cottage and cheddar cheese.Serve at once.Makes 2 servings. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Eggs
Ingredients

• 2 c Cottage Cheese; 2% Fat
• 3/4 c Soft Whole
• 1/2 c All-Purpose Flour
• 1/3 c Parsley; Snipped
• 1/3 c Green Onion; Chopped Fine
• 2 tb Margarine
• 1/4 ts Salt
• 4 Eggs
• 1 tb Parsley; Snipped

Directions
In a medium mixing bowl combine cottage cheese, bread crumbs, flour, 1/3 cup parsley, green onion, margarine and salt. Set aside. In a large mixing bowl beat eggs with an electric mixer on high speed about minutes or till thick and lemon colored. Gradually pour the cottage cheese mixture over the beaten eggs, folding to combine. Pour the egg mixture into a greased 5 or 6 cup souffle dish or casserole. Bake in a 350 degree oven about 1 hour until a knife inserted near the center comes out clean. Sprinkle with 1 tablespoon parsley. Serve immediately. Serves 6. Date: Fri, 28 Jun 1996 22:02:05 -0700 From: Sami Hunter Recipe By: BH@G Cooking for Today, Vegetarian Recipes MC-Recipe Digest V1 #132 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Eggs
Ingredients

• 4 c Chopped rhubarb
• 2 1/4 c Sugar
• 1 Envelope gelatin
• 1 c Heavy cream
• 4 Egg whites
• 1 ts Vanilla
• 12 Fresh strawberries
• Additional whipped cream

Directions
1. Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill. 2. Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved. Add the puree. 3. Beat the cream until stiff. 4. Beat the egg whites until they begin to stiffen, then add the remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form. 5. Fold first the eggwhite mixture into the rhubarb, then the whipped cream. Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. ~– From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Eggs
Ingredients

• 3 tb Oil
• 6 Eggs
• Salt and pepper
• Soy sauce
• Chinese parsley

Directions
1. Heat oil almost to smoking. Break 1 egg gently onto a flat plate, then slide into the center of the pan. Cook over medium-high heat so that the bottom browns quickly while the yolk remains soft and semi-liquid. (Cook the eggs only 1 at a time.) Then sprinkle the egg lightly with salt and pepper. 2. As soon as its edge begins to brown slightly and while the whites are still moist, flip one half of the egg over with a spatula and fold it to form a half-moon shape. Immediately press the edges lightly together with the spatula to seal, so it can hold this shape. (The still-soft egg white will act as an adhesive.) 3. Cook over medium heat until the bottom surface is a rich golden. Turn over and brown the other side. 4. Remove and keep warm until all the eggs are done. Sprinkle lightly with soy sauce. Garnish with Chinese parsley and serve on a platter or over rice. NOTE: This fried egg gets its name because the folded-over white looks like a purse, while the yolk inside is like a large golden coin. These eggs are most easily cooked in a concave pot like a wok, but can be managed in flat-bottomed pans as well. VARIATION: Omit the salt, pepper and soy sauce. In step 4, sprinkle each egg with 1 teaspoon oyster sauce. From , ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.