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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. The weather has been so perfect! We've had glorious days and cool nights. I am so very grateful for every moment of it, too. Actually, at my age, I am grateful for every moment... regardless of the weather! A big T H A N K Y O U goes out to the following for their response to my twice-yearly drive to pay the publishing bills around here: Rita in Niceville, FL, Joan P. in Savona, B.C., Patricia in Charlevoix, MI, and an anonymous reader. I've talked myself into doing this newsletter a while longer yet. I must be honest with you... passing around the collection plate, even twice a year, is not my cup of tea. The current Monthly Theme topic is: "Just Like Mom Used to Make". We're looking for recipes that remind you of home; comfort food that makes you feel Mom made it just for you. I've only had one email thus far, but that sender remarked on what a trip down memory lane it was to look through her mother's recipes. I sure hope you take a few minutes to participate in this one. This could be so much fun. Send any and all you want to the link found in the Monthly Theme - Recipe Submission section of this newsletter. Thanks! If you ever want to know what's happening in a2z-land, just visit the a2z QT (Quick-Topic) Forum. You never know what you'll find there. You do not have to sign in, sign up, nada. Just click on the link and you're in. Thanks. Today, we're cracking a few eggs with our previous Monthly Theme: Egg-ceptional Recipes. We've got enough for two issues so if you don't see all of yours today, we'll get to them next Sunday. Please join me in thanking the following for their help: Jim D., WA State Luanne, FL Tia, Nova Scotia, Canada Larry Holmes, Toronto, Canada Mary H., Montreal, Canada Treva, NC Mary S., Nashville, TN Grady R., Manchester, TN Rosie P., WI Jean, OH Pat, Merritt Island, FL Marty B., Tell City, IN Larry, Spring Hill, TN Leasa, IA Pat, Minden, NV Kim D., Pflugerville, TX Doug, Vancouver Island, BC Cindy, Jesup, GA Patricia, Charlevoix, MI Pam H., Swanton, OH Johnny, LA Linda H., Rosharon, TX Dorie, IL Jean, Syracuse, NY We'll see you here again on Wednesday, God willing. PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue or the Donations section of the web site. Your help is greatly appreciated. PPS: The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops: GNWE.

Just a Pinch of Kindness

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Shared by Jim D., WA State It is never too late to become what I might have been. Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

OLD AGE Shared by Luanne, FL Old Age, I decided, is a gift. I am now, probably for the first time in my life, the person I have always wanted to be.  Oh, not my body! I sometime despair over my body, the wrinkles, the baggy eyes, and the sagging butt. And often I am taken aback by that old person that lives in my mirror (who looks like my mother!), but I don't agonize over those things for long.  I would never trade my amazing friends, my wonderful life, my loving family for less gray hair or a flatter belly. As I've aged, I've become more kind to myself, and less critical of myself. I've become my own friend.  I don't chide myself for eating that extra cookie, or for not making my bed, or for buying that silly cement gecko that I didn't need, but looks so avant garde on my patio. I am entitled to a treat, to be messy, to be extravagant.  I have seen too many dear friends leave this world too soon; before they understood the great freedom that comes with aging.  Whose business is it if I choose to read or play on the computer until 4 AM and sleep until noon?  I will dance with myself to those wonderful tunes of the 50 & 60's, and if I, at the same time, wish to weep over a lost love ... I will.  I will walk the beach in a swim suit that is stretched over a bulging body, and will dive into the waves with abandon if I choose to, despite the pitying glances from the jet set. They, too, will get old.  I know I am sometimes forgetful. But there again, some of life is just as well forgotten. And I eventually remember the important things..  Sure, over the years my heart has been broken. How can your heart not break when you lose a loved one, or when a child suffers, or even when somebody's beloved pet gets hit by a car? But broken hearts are what give us strength and understanding and compassion. A heart never broken is pristine and sterile and will never know the joy of being imperfect.  I am so blessed to have lived long enough to have my hair turning gray, and to have my youthful laughs be forever etched into deep grooves on my face.. So many have never laughed, and so many have died before their hair could turn silver.  As you get older, it is easier to be positive. You care less about what other people think. I don't question myself anymore. I've even earned the right to be wrong.  So, to answer your question, I like being old. It has set me free. I like the person I have become. I am not going to live forever, but while I am still here, I will not waste time lamenting what could have been, or worrying about what will be. And I shall eat dessert every single day. (If I Want To). Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

WhatsCookingAmerica.net says: To Correctly Cook Boiled Eggs ~Submitted by Tia, Nova Scotia, Canada Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date. To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.  Bring your eggs to room temperature before cooking. The temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water. Place them in a single layer in a pan with enough cold water to cover eggs completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.  Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. This will also help prevent discoloration of the yolk and will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove. Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week only. Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

Just Like Mom Used to Make Here's the scoop on the current theme: Since May is the month we celebrate Mother's Day, I thought it befitting that we honor her (and ourselves?) with recipes that are just like Mom used to make. I don't know about you, but I think of comfort food and more traditional recipes when I think of what Mom used to make. What better way to pay tribute to the one person who probably taught more folks to cook than any other: Mom. What we're looking for is recipes that are reminiscent of home cooking, perhaps using fewer "convenience" ingredients and more basic staples. Whatever dish you serve that reminds you most of home, or the recipes that evoke memories of the safe haven of Mom's kitchen, please share them with us during this Monthly Theme. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Just Like Mom Used to Make. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Just Like Mom Used to Make A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Just Like Mom Used to Make. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Just Like Mom Used to Make has a deadline of April 30, 2008, and will be posted on May 4, 2008. Please use this email link to submit a recipe for theme recipes: Just Like Mom Used to Make As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our April Birthday Babies: 2nd Elyse S. in Kingman, Arizona 2nd Ann in Hamley Bridge, South Australia 2nd Nancy in Kingsport, Tennessee 3rd Doug in Harvard, Nebraska 4th Jean P. in Syracuse, New York 4th Joyce B. in Salem, Illinois 4th Deb O. in Kewanee, Illinois 5th Twain F. in Milton, Pennsylvania 5th Karen in Garland, Texas 7th Carol N. in Tupper Lake, New York 7th Connie W. in Deer Lodge, Tennessee 8th Liliane A. in Puerto Vallarta, Mexico 8th Cathy B. in Columbus, Ohio 9th Daisy in Negaunee, Michigan 12th Ellen C. in Eufaula, Alabama 12th Patrisha J. in Tallahassee, Florida 14th Cheryl C. in Queensland, Australia 15th Tracey L. in Newmarket, Ontario, Canada 15th Misty C. in Jacksonville, Florida 16th Elizabeth P. in Spring City, Tennessee 17th Andrea Y. in Long Beach, Mississippi 17th Shelia S. in Dandridge, Tennessee 18th Loretta K. in St. Stephen, NB, Canada 18th Dot C. in Georgia 19th Sharon M. in Fayetteville, Tennessee 19th Lisa C. in Orem, Utah 19th Richard in Bexley, NSW, Australia 19th Paulette H. in Killdeer, North Dakota 21st William P. in Canada 22nd Robert B. in Oshawa, Ontario, Canada 22nd Janice R. in Poplar Bluff, Missouri 23rd Jan O. in Hanover, Wisconsin 23rd Kayte S. in New Johnsonville, Tennessee 25th Nancy in Florida 25th Regina in Bangalore, Karnataka, India 27th Alicia M. in Paris, Texas 27th Iman in Shomolu, Lagos 28th Joretta P. in Enterprise, Alabama 29th Midge B. in Watertown, South Dakota 29th Justin S. in New Johnsonville, Tennessee 30th Mandy M. in Norfolk, Virginia 30th Liz C. in Billings, Montana 30th Audrey E. in Amarillo, Texas Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

It's Performance and Not the Position that Counts Shared by Larry Holmes, Toronto, Canada A priest dies and is waiting in line at the Pearly Gates. Ahead of him is a guy who's dressed in sunglasses, a loud shirt, leather jacket and jeans. Saint Peter addresses him, "Who are you, so that I may know whether or not to admit you into the Kingdom of Heaven ?" The guy replies, "I'm Joe Cohen, taxi driver, from New York " Saint Peter consults his list. He smiles and says to the taxi driver, "Take this silken robe and golden staff and enter the Kingdom of Heaven." Now it's the priest's turn. He stands erect and booms out, "I am the Right Reverend Joseph Snow, pastor of Saint Mary's for the last forty-three years." Saint Peter consults his list. He says to the priest, "Take this cotton robe and wooden staff and enter the Kingdom of Heaven." "Just a minute," says the priest. "That man was a taxi driver. Why does he get a silken robe and golden staff?" "Results," shrugged Saint Peter. "While you preached, people slept. When he drove, people prayed." Moral of the story: It's Performance and Not the Position that Counts. Service Bill Shared by Mary H., Montreal, Canada Harry, a TV repairman, was called to fix a television set that had neither sound nor picture. Left alone in the room, Harry spotted the cause immediately: the set was unplugged. Harry faced a dilemma - - one part of him said he shouldn't charge the woman while the other insisted he be paid for his time. Finally, he presented her with a minimum-charge service bill, which read, "Restored isolated connecting cable to primary power source: $25.00." Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

TEXAS Every state or region has a special way to prepare eggs for breakfast. In Texas, our favorite methods are Huevos Rancheros and Migas. I will share recipes for each with you here. HUEVOS RANCHEROS I love anything Emeril and his Ranchero Sauce is excellent. However, if you are pressed for time or simply do not wish to purchase any of the ingredients not on hand, simply warm up some of your favorite (chunky) salsa in a saucepan and you're good to go. Ranchero Sauce:  1 tablespoon vegetable oil  1 cup chopped white onions  1/2 cup chopped red bell pepper  1/2 cup chopped green bell pepper  1 teaspoon ground cumin  1/2 teaspoon salt  1/4 teaspoon cayenne  1 tablespoon minced jalapeno  1 teaspoon minced garlic  1 cup chopped tomatoes and their juice  1 cup chicken stock  3 tablespoons chopped cilantro  2 teaspoons vegetable oil  4 large corn tortillas  1/2 cup warm refried beans  2 tablespoons unsalted butter  8 large eggs  1 1/2 cups pepper Jack To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.  In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.  In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.  Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately. Source: Emeril Lagasse, 2002 MIGAS This recipe came from the Fairview Bed and Breakfast Inn in Austin, Texas. I am partial to cilantro so I garnish with it, rather than parsley. 8 eggs  1/4 cup cream or half and half  2 Tablespoons butter, divided  3 Tablespoons mild salsa  1 cup broken tortilla chips  1/2 cup cheddar cheese, grated  4 Tablespoons spicy salsa  Garnish: tortilla chips and fresh parsley Combine eggs, 1 Tablespoon butter, and cream in mixing bowl. Beat with a wire whisk. Melt 1 Tablespoon butter in heavy skillet. Add egg mixture and stir in 3 Tablespoons mild salsa. Scramble eggs until they begin to set. Add broken tortilla chips, stirring to mix. Divide egg mixture, placing 1/4 on individual plates. Top each with grated cheese and 1 Tablespoon of spicy salsa. Garnish with tortilla chips and a sprig of fresh parsley. Enjoy! Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind ELEGANT OMELET ~Submitted by Larry Holmes, Toronto, Canada 2 slices bacon. diced 3 tablespoons chopped celery 1 tablespoon chopped onion 1 teaspoon minced parsley, optional ½ cup Cream Sauce (recipe follows) 2 tablespoons sour cream 1 tablespoon white wine, optional 1 teaspoon Worcestershire sauce 1/2 cup diced or chopped cooked chicken 1 recipe Plain Omelet (recipe follows) Cook bacon in heavy fry pan until crisp and lightly browned, stirring often. Transfer bacon to paper toweling to drain. Remove all but 1 tablespoons drippings from pan. Saute celery and onion in drippings until tender. Add remaining ingredients and bacon; mix and heat. Keep hot while preparing omelet. Before folding omelet, spread 1/3 of mixture over 1/2 of omelet; fold and transfer to serving platter. Spoon remaining sauce over top. Provides 4 servings Cream Sauce: 1/4 cup butter 1/4 cup flour 1/2 teaspoon salt dash pepper 2 cups milk or half-and-half cream Melt butter in heavy saucepan over low heat. Stir in flour and seasonings. Stir in milk or cream and cook until thick and smooth, stirring constantly. Plain Omelet: 8 eggs 3 tablespoons milk or half-and-half cream 1 1/4 teaspoon salt dash pepper 2 tablespoons butter Combine eggs, milk or cream, salt and pepper; beat slightly. Melt butter in heavy 10-inch fry pan with sloping sides or omelet pan over direct moderate heat. Add egg mixture. Cook over very low heat until set but top is still shiny. To speed cooking, run a spatula around edge of pan during cooking; lift omelet and let egg mixture flow beneath omelet. CREAMY EGG CHOWDER ~Submitted by Larry Holmes, Toronto, Canada 6 slices bacon, diced 2 tablespoons butter 1 cup sliced onion 1/3 cup diced green pepper 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1 cup half-and-half cream 1 cup shredded Cheddar cheese 4 hard-cooked eggs, sliced or coarsely chopped 1/2 teaspoon leaf thyme, optional Fry bacon until crisp. Drain on pepper toweling; pour 2 tablespoons bacon drippings into saucepan. Add butter and heat. Add onion and cook until limp. Add green pepper. Stir in flour, salt and pepper. Add milk and cream; cook stirring constantly until thickened. Add cheese; stir until melted. Add eggs and thyme, if used. Heat to serving temperature. Pour into bowls; sprinkle with crisp bacon. Makes about 5 cups of chowder; 4 to 6 servings. EGGS BERCY ~Submitted by Larry Holmes, Toronto, Canada 1/2 pounds chicken livers 3 tablespoons butter 1/4 cup finely chopped onion 1/4 teaspoon marjoram 1/4 teaspoon chervil 1/2 teaspoon salt 1/4 teaspoon pepper 6 eggs Wash chicken livers. Remove any skin connective tissue; dry on paper towels. Melt 1 1/2 tablespoons butter in fry pan. Add liver and onion; cook slowly until about 1/2 done. Chop livers; stir in marjoram, chervil, 1/4 teaspoon salt and pepper. Melt remaining butter; spread over bottom of 1 1/2 –quart shallow baking dish. Spread liver mixture evenly over livers. break eggs one at a time and turn onto livers. Sprinkle with remaining 1/4 teaspoon salt over top. Place in slow oven (300 degrees F.) 12 to 15 minutes or until livers complete cooking and eggs are cooked to desired firmness. Makes 6 servings. SCRAMBLED EGGS, HUNGARIAN STYLE ~Submitted by Larry Holmes, Toronto, Canada 6 eggs 2 tablespoons milk 1/4 teaspoon salt 6 sliced bacon, diced 1 cup thinly sliced red onion 1/2 teaspoon Hungarian sweet red paprika Combine eggs, milk and salt; beat slightly. Fry bacon until crisp; transfer bacon to paper towels to drain. Save 2 tablespoons drippings. Cook onion in drippings until tender. Add egg mixture and cook until desired doneness, stirring gently . Gold in bacon pieces; sprinkle with paprika.  Yield: 4 servings. EGGS ROBERTO ~Submitted by Larry Holmes, Toronto, Canada 1/4 cup butter or margarine 4 scallions, thinly sliced 8 eggs, beaten slightly 1/4 pound grated or shredded Provolone cheese 2 tablespoons grated Parmesan cheese 8 pitted olives, sliced 3/4 teaspoon salt 1/8 teaspoon black pepper Melt butter in heavy fry pan over moderate heat. Add scallions and cook just until limp. Combine eggs, cheeses, olives, salt and pepper; pour into fry pan. Cook over low heat until cheese melts and eggs are cooked to the desired consistency, stirring often. Delicious served with hot garlic or buttered Italian or French bread. Yield: 4 to 6 servings. SHRIMP AND EGGS ~Submitted by Larry Holmes, Toronto, Canada 4 slices bacon 1/3 cup chopped green pepper 1/2 cup chopped onion 3/4 teaspoon salt 1/4 teaspoon pepper 1/2 p0und small cooked, peeled, deveined shrimp 6 eggs 1/4 cup half and half. Cook bacon in heavy fry pan over moderate heat until crisp; drain bacon pieces on absorbent paper and save drippings. Crumble bacon; save. Cook green pepper and onion in bacon drippings until tender. Add salt and pepper and shrimp; mix and heat. Combine eggs, half and half and bacon; heat slightly. Add to shrimp mixture; cook until eggs are done to desired consistency, stirring occasionally. Yield 6 servings. SOUTHWEST SAUSAGE BAKE ~Submitted by Treva, NC This layered tortilla dish is not only delicious, but it's a real time-saver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit.  SERVINGS 12 PREP 15 min. COOK 60 min.  TOTAL 75 min.  INGREDIENTS  6 flour tortillas (10 inches), cut into 1/2-inch strips  4 cans (4 ounces each) chopped green chilies, drained  1 pound bulk pork sausage, cooked and drained  2 cups (8 ounces) shredded Monterey Jack cheese  10 eggs  1/2 cup milk  1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin  Paprika  2 medium tomatoes, sliced  Sour cream and salsa  DIRECTIONS In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.  Nutrition Facts One serving: (1 piece) Calories: 329 Fat: 19 g Saturated Fat: 8 g Cholesterol: 209 mg Sodium: 701 mg Carbohydrate: 19 g Fiber: 3 g Protein: 16 g  Substitute: Egg beaters, turkey ham and low fat cheese for a lighter version Source: Taste of Home HAM AND HORSERADISH STUFFED EGGS ~Submitted by Treva, NC Use up that left over ham and some of those Easter Eggs. 6 hard-cooked large eggs  3 tablespoons mayonnaise  1/2 cup minced cooked ham  1 teaspoon coarse-grained mustard  1 & 1/2 teaspoons bottled horseradish, or to taste  1/2 teaspoon fresh lemon juice  Salt and freshly ground black pepper to taste  Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Mash eggs with a fork and stir in remaining ingredients; season with salt and pepper to taste.  Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.  The stuffed eggs may be made 6 hours ahead and chilled, covered.  Makes 12 stuffed eggs. HAM 'N' CHEESE EGG LOAF ~Submitted by Treva, NC SERVINGS 6-8 PREP 10 min.  COOK 55 min.  TOTAL 65 min.  INGREDIENTS  6 eggs  3/4 cup milk  1 teaspoon prepared mustard  1-1/2 cups all-purpose flour  2-1/2 teaspoons baking powder  1/4 teaspoon salt  6 bacon strips, cooked and crumbled  1 cup cubed fully cooked ham  4 ounces cheddar cheese, cut into 1/2-inch cubes  4 ounces Monterey Jack cheese, cut into 1/2-inch cubes  DIRECTIONS  In a mixing bowl, beat eggs until frothy, about 1 minute. Add milk and mustard. Combine the flour, baking powder and salt. Add to the egg mixture and beat until smooth. Stir in bacon, ham and cheeses. Transfer to a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake, uncovered, at 350° for 55-60 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10-15 minutes. Run a knife around edge of pan to remove. Slice and serve warm. Refrigerate leftovers.  Yield: 6-8 servings. Nutrition Facts One serving: (1 slice) Calories: 323 Fat: 18 g Saturated Fat: 8 g Cholesterol: 206 mg Sodium: 732 mg Carbohydrate: 21 g Fiber: 1 g Protein: 19 g  Substitute: Egg beaters, turkey ham and low fat cheese for a lighter version Source: Taste of Home EGGS IN MAPLE-HAM CUPS ~Submitted by Treva, NC An easy, fun and unexpected breakfast (or anytime) dish. Fresh herbs infuse the ham cups with flavor. Serve with toast or on a toasted English-muffin half. Total Time : 35 minutes  Prep Time : 15 minutes  Cook Time : 20 minutes  Servings : 6 servings of 2 egg cups each  2 Tablespoons unsalted butter or margarine, melted  12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham, cut a little thinner than a slice of American cheese  2 Tablespoons maple syrup  2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons  12 large eggs  1/2 teaspoon salt  1/4 teaspoon black pepper Optional Additional dill or chive sprigs for garnish  Toasted, buttered whole-wheat bread cut into triangles Position one baking rack in the middle of the oven and preheat the oven to 400 degrees F. Using a pastry brush and the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin. Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like appearance.)  Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup.  Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.  Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place on a serving plate. Garnish with fresh herb sprigs (if using) and serve immediately. Nutrition facts  Serving Size: 2 eggs (64g) Calories 120 Calories From Fat 60 Total Fat 7g Saturated Fat 3.5g Trans Fat 0g Cholesterol 95mg Sodium 590mg Total Carbohydrates 6g Dietary Fiber 0g Sugars 5g Protein 8g Chef’s notes Pasteurized eggs can also be used, although the eggs will appear more scrambled. To keep the ham cups from leaking during cooking, make sure that each ham slice is free of holes. The ham cups can be served on top of a toasted English-muffin half or with whole-wheat toast.  You can add 1 Tablespoon of grated Gruyère, cheddar or Swiss cheese to each ham cup before cracking in the eggs. Maple syrup is rich in minerals like calcium, potassium and magnesium. SOUTHWESTERN BACON AND EGGS PIZZA ~Submitted by Treva, NC Prep Time: 10 min  Total Time: 20 min  PIZZA FOR BREAKFAST? YES!!! Treat your family to this morning pizza for a change of pace. Since it is makes enough to serve six people, there's enough to go around! Drizzle additional salsa over pizza or top with 1/4 cup chopped fresh tomatoes before serving to really Jazz It Up! 6 eggs  1/4 cup milk  1/4 cup sliced green onions  1 pkg. (2.1 oz.) OSCAR MAYER Ready to Serve Hearty Thick Cut Bacon, divided  1 Italian pizza crust (11 inch)  1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa  1 cup KRAFT Mexican Style Shredded Four Cheese, divided  PREHEAT oven to 400°F. Beat eggs, milk and onions in medium bowl with wire whisk until well blended. Pour into medium nonstick skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Meanwhile, heat bacon as directed on package; cool slightly. Cut crosswise into 1/2-inch-wide pieces.  PLACE crust on pizza pan or baking sheet; spread evenly with salsa. Top with 1/2 cup of the cheese, 2/3 of the bacon pieces and the egg mixture; sprinkle with the remaining bacon pieces and remaining cheese.  BAKE 10 min. or until cheese is melted.  Makes: 6 servings Nutrition (per serving) Calories 330 Total fat 17g Saturated fat 7g Cholesterol 240mg Sodium 820mg Carbohydrate 26g Dietary fiber 1g Sugars 2g Protein 18g Source: Kraft Kitchens GERMAN-STYLE PICKLED EGGS ~Submitted by Treva, NC I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago.  SERVINGS 12  PREP 10 min.  COOK 10 min.  TOTAL 20 min.  INGREDIENTS  2 cups cider vinegar  1 cup sugar  1/2 cup water  2 tablespoons prepared mustard  1 tablespoon salt  1 tablespoon celery seed  1 tablespoon mustard seed  6 whole cloves  2 medium onions, thinly sliced  12 hard-cooked eggs, peeled  DIRECTIONS In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate for at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. May be refrigerated for up to 1 week. Yield: 12 servings. Nutrition Facts One serving: (1 each) Calories: 166 Fat: 6 g Saturated Fat: 2 g Cholesterol: 212 mg Sodium: 682 mg Carbohydrate: 23 g Fiber: 1 g Protein: 7 g  Source: Taste of Home's Holiday and Celebrations Book DENVER EGG STRATA ~Submitted by Mary S., Nashville, TN 12 eggs 3 1/2 cup milk 1 tsp prepared mustard 1/2 tsp salt 1/4 tsp ground black pepper 12 slice white bread--cubed 2 c sharp cheddar cheese--shredded 1 1/2 cup ham--cubed 1 cup onion--chopped 1 cup green bell pepper--chopped In large bowl, whisk eggs, milk, mustard, salt and black pepper. Stir in bread, cheese, ham, onion and bell pepper. Pour mixture into greased 12x9-inch baking pan. Cover: refrigerate overnight. When ready to cook, preheat oven to 350 degrees F. Bake, uncovered, 1 hour and 15 minutes or until set in center and golden brown. Yield: 10-12 servings. Source: Recipes from the Heart, The Pampered Chef, 1997 GRANTINEED EGGS (KITCHEN BUFFET BRUNCH) ~Submitted by Mary S., Nashville, TN 1 pound sweet or hot Italian sausage, casings removed 1 tablespoon butter 8 mushrooms, sliced 1 medium red onion, chopped 12 eggs, beaten 1 cup milk 8 ounces mozzarella cheese, shredded 2 medium tomatoes, peeled and chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon dried oregano leaves, crumbled Preheat oven to 400 F. Generously grease large ovenproof skillet or large shallow baking dish; set aside. Crumble sausage into skillet and fry over medium high heat, stirring constantly, until sausage is no longer pink. Drain well and transfer to bowl. Wipe out skillet. Add butter and melt over medium heat. Add mushrooms and onion and sauté until onion is soft but not brown. Stir into sausage. Blend in remaining ingredients, mixing thoroughly. Turn into prepared dish. Bake until knife inserted in center comes out clean, about 30 to 34 minutes. Serves 8 to 10. TOO BUSY TO COOK EGG CASSEROLE ~Submitted by Mary S., Nashville, TN 1 pound sausage  2 cups croutons with herbs  2 1/2 cups milk  5 eggs  1 cup grated Cheddar cheese  1 can cream of mushroom soup  2 to 3 tablespoons sour cream  Cook sausage. Drain well. Cover the bottom of a 9 x 13-inch baking dish with croutons. Mix remaining ingredients and pour over sausage. Cover and refrigerate overnight.  Bake at 325 degrees F for 1 hour and 15 minutes. BAKED STUFFED EGGS ~Submitted by Grady R., Manchester, TN These are worth the trouble. 6 eggs, boiled and peeled, slice in half, long ways, remove yolks and layer whites in casserole 1 ½ cups ground cooked country ham 1 T Worcestershire sauce Dash of cayenne pepper 2 ½ T margarine Salt and pepper to taste Mix above ingredients with egg yolks and stuff egg whites (as in deviled eggs). Topping: 1 ½ cups milk 1 ½ cups grated Swiss cheese 4 T flour 2 ½ T margarine Mix together and pour over eggs and ham. Bake at 350 degrees for 15 - 20 minutes. "EGG" ROLLS ~Submitted by Rosie P., WI 1 qt Cooking oil 15 ea Cloves fresh garlic, peeled 1/2 c Real mayonnaise 1/2 c Softened cream cheese 2 tb Prepared mustard 4 ea Polish sausages 1 Egg 1/4 ts Milk 8 lg Egg roll wrappers Chopped parsley Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce. Source: Trove Recipes EGG BREAKFAST, LUNCH, OR BRUNCH ~Submitted by Jean, OH Here is a recipe that can be fixed for as many people as you have at the table !! Lay bacon strips on 12x 15 jelly-roll pan and bake 350*until almost done Do not turn oven off. Cut bacon strips in half and fit in custard cups in crossed pattern. Add 1 tsp mixed green onion and drained canned mushrooms, minced. Break an egg in each cup, salt and pepper to taste and top with 1/2 tsp butter. Set on tray, for balance, and put in oven. Bake 15 minutes for soft egg 20 minutes for firm white 25 minutes for firm egg Serve as is, or turn out on lightly toasted English muffin and top with Hollandaise Sauce. This can be done in a microwave oven but pierce the yolk gently with a toothpick. to keep from bursting, and adjust time to suit the oven. It's pretty to see and can be dressed with any number of extra garnishes . I have fixed this for 4 people but it's easy to put together, for more.  OMELET DINNER ROLL ~Submitted by Jean, OH  Here is an odd little omelet type recipe that I have made a couple of times. It's very good ! 6 eggs. separated 1 can cream soup, your choice Whisk yolks and stir in the soup.  Beat whites stiff and fold in to above mixture Bake in oiled 12x15 pan , 350* for 15 minutes or until set in center Turn out on towel and roll as for jelly roll Let set for 10 minutes Unroll and fill with any filling that compliments chosen soup. Reroll and put on platter. Cut in serving slices and top with sour cream, if desired Fillings can be shrimp or tuna salad, mushroom and cream cheese blend, Creamed chicken or ham or whatever you prefer to use.  I like the blend that is given for Chicken Crescent Squares Hope it pleases someone !! EGG AND TOMATO GRAVY ~Submitted by Pat, Merritt Island, FL 12 large eggs  1 large (15 oz.) can tomato sauce 1 sm. can tomato paste  2 large onions, chopped 1 can water (tomato sauce can)  1/2 bell pepper (opt) 1 Tbs Worcestershire  1 Tbs. flour  Onion tops and parsley  2 or 3 Tbs cooking oil Salt and pepper to taste  2 cloves garlic, minced Pinch of sugar (optional for acid reduction) In a thick pot, make roux with flour and oil until lightly browned. Add onions and bell pepper; cook until onions are lightly browned. Add tomato paste; cook long enough to darken. Add tomato sauce, water, garlic, Worcestershire sauce; cook at least 1 hour on low to medium heat. Add more water if necessary, but cook until it thickens. Lower heat; add onion tops and parsley. Breaking eggs one at a time in a cup, dropping each into gravy; do not stir. Sprinkle salt and pepper lightly over eggs. Cover and cook 15 minutes. Uncover; turn each egg over without breaking. Cover; cook a few minutes longer- Serve over rice. This was always served on Fridays during Lent. I spoon the “gravy” over the top of the eggs, so as not to break them. I’m not too good at turning eggs without breaking them. Source: Cookin Cajun #209 3/12/05 CURRIED EGGS ~Submitted by Marty B., Tell City, IN 1/2 c. minced onions 3 Tbs. butter 2 Tbs. curry powder 1 Tbs. flour 2 c. rich chicken broth 1 c. heavy cream  1 Tbs. lemon juice salt and pepper to taste 2 tsp. cumin seed 12 hot hard boil eggs, quartered lengthwise In a saucepan, cook onion in butter over moderate heat about 3 minutes. Add curry powder and flour and cook stirring constantly for about 2 minutes. Add chicken broth and bring to a boil, simmer about 20 minutes, Add cream, bring to a boil stirring constantly for about 15 minutes. Add lemon juice, salt and pepper. In a dry small skillet toast cumin seed over medium heat until it crackles and turns several shades darker. Arrange egg quarters in a serving dish, pour the sauce over and garnish with cumin seed. Serves with slices of toasted raisin bread, (We prefer toasted wheat or roman meal bread) Serves 6 to 8 EGGS SUPREME ~Submitted by Marty B., Tell City, IN 4 slices bread crust trimmed butter 2 strips bacon cooked 1/3 c. milk 4 eggs 1/2 c. grated Swiss cheese Butter bread and press slices into 4 buttered custard cups. Place 1/2 strip bacon in each cup. Combine the milk, eggs and cheese, beating well. Spoon over bacon. Place cups in a shallow pan of water and bake at 375* until set, about 20-25 minutes. EASY CHEESE OMELETTE ~Submitted by Luanne, FL Nice quick breakfast, lunch or supper for two. Great with English muffins and a fruit salad. You could add you choice of cooked meat also. 2 servings 5 eggs 2 tb water salt pepper, fresh ground 1/4 c chives, finely chopped 2 tb butter 1/3 c cheddar cheese, grated With a fork, lightly combine eggs, water, salt & pepper to taste, and 2 Tb chives in a medium bowl. Don't overbeat.  Place omelette pan on medium-high heat, and swirl in 1 Tb butter. After the butter sizzles, pour in half of the egg mixture.  Using a fork, swirl the centre as the mixture begins to stiffen. Tilt the pan toward you, scraping cooked mixture at edges into centre, then tilt away from you so uncooked mixture fills the hole.  Continue to do this until omelette is set but still moist Sprinkle half of the cheese onto top third of omelette.  Tilt pan, fold omelette over in thirds. Slide it onto a serving plate. Sprinkle with 1 Tb chives.  The whole operation should take about 1 minute. Repeat for the second omelette. CHILI CHEESE CUBES ~Submitted by Luanne, FL This is good as a meal with a salad or as an appetizer. 8 eggs 1 tsp. baking powder 1 1/2 cups shredded Monterrey jack cheese 1 1/2 cups shredded cheddar cheese 2 4-oz cans chopped green chilis 1/2 cup flour 3/4 tsp salt Beat eggs 4 to 5 minutes until light. Add flour, baking powder, and salt. Mix well. Fold in cheese and chilis. Pour into greased 9x13x2 baking pan. Bake at 350 for 40 minutes. Cut into 2" squares. Good hot or cold. EASTER EGG APPETIZER ~Submitted by Larry, Spring Hill, TN Preparation Time: 10 min. Cooking Time: 15 min. Ready In: 25 min. Servings: 4 Ingredients 4 eggs  2 tablespoons cream cheese  2 tablespoons chopped onion  2 tablespoons diced cooked ham  1/4 cup seasoned bread crumbs  Cooking Instructions Preheat oven to 400 degrees F (200 degrees C).  Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks.  In a small bowl, combine cream cheese, onion and ham until well mixed. Spoon mixture into eggs, covering tops. Place eggs in small baking dish. Spray with cooking spray and top with bread crumbs.  Bake in preheated oven 4 to 5 minutes, until golden and hot. Serve warm.  Nutrition Facts Servings per Recipe: 4  Amount Per Serving calories: 141cal  total fat: 8.5g  cholesterol: 225mg  sodium: 286mg  carbohydrates: 6.5g  fiber: 0.4g  protein: 9.1g Source: http://www.kaboose.com/ EGG SALAD (for Egg Salad Sandwiches) ~Submitted by Larry, Spring Hill, TN I have to thank Mom for this one. 7- boiled and peeled Eggs 2-tblspns Kraft real mayonnaise 2-tblspns dill pickle relish 1-tspn salt or more for taste In a casserole dish or any covered bowl place cooled eggs and cut up the whites of the egg into ¼" or 1/2" pieces making sure to mash the egg yolks very fine similar to deviled egg consistency with a fork. add rest of ingredients and stir till well blended. There are so many things you can put this on like a couple tablespoons over a garden salad or on butter crackers, but my favorite is two pieces of sandwich bread for an awesome Egg Salad Sandwich like my Mom used to make. ORIENTAL FRIED STUFFED EGGS AND SAUCE ~Submitted by Tia, Nova Scotia, Canada Serves 6 6 hard-boiled eggs, peeled and chilled 1/2 cup lean boiled ham, finely chopped 1/2 cup English walnuts, finely chopped 1/4 cup cornstarch 1/3 cup water vegetable oil for deep frying 1 10 1/2 oz can beef broth 1/4 cup soy sauce 1/4 tsp light brown sugar 2 tbsp cooking sherry (optional) 1/4 tsp salt Half the hard-boiled eggs lengthwise. Remove the yolks to a bowl and set the whites aside. Mash the yolks with a fork until smooth; add the finely chopped ham and walnuts. Mix all thoroughly. Spread a portion of the yolk mixture in the cavity of each egg white. Mix the cornstarch and water together until you have a smooth paste. Heat the vegetable oil to 350 degrees F and carefully place each egg half in the hot oil. Deep fry until a golden brown. Remove from the hot oil to paper towels. Place the beef bouillon, soy sauce, brown sugar, sherry and salt in a shallow pan which has a tightly fitting cover. Heat to just below the boiling point and add the fried eggs, filling side up. Cover tightly and simmer for 8 minutes or until heated through. Serve at once.  "The Fabulous Egg Cookbook" HEAVENLY DESSERT ~Submitted by Tia, Nova Scotia, Canada serves 6  4 eggs, separated and at room temperature 1/2 cup granulated sugar 1 oz brandy 1 oz rum 1 oz creme de cacao 1/4 cup cold water 1 tbsp unflavoured gelatin 1 cup whipping cream (thoroughly chilled) 1 tsp vanilla Beat the egg yolks with a whisk or electric beater until they are light and lemon coloured. Gradually add the sugar and continue beating until the mixture is creamy. Add the brandy, rum, and creme de cacao and continue to beat after each addition. Set aside to allow the flavours to blend. Place the gelatin in the cold water until softened; then place over slowly boiling water until the gelatin has completely dissolved. Stir the dissolved gelatin into the egg yolk mixture. Beat the egg whites until they are stiff and stand in peak. Fold the beaten whites into the yolk-gelatin mixture. Whip the cream until it is stiff and stands in peaks; add the vanilla and fold the whipped cream onto the egg yolk and white mixture. Spoon into tall glasses and chill in the fridge at least three hours before serving. "The Fabulous Egg Cookbook" CHOCOLATE MOUSSE ~Submitted by Tia, Nova Scotia, Canada Serves 6 2 2-oz squares semi-sweet baking chocolate 3/4 cup light brown sugar, lightly packed 2 tbsp warm tap water 1 oz good brandy 5 eggs, separated Melt the chocolate in the top of a double boiler over slowly boiling water. Add the brown sugar and water and continue to cook, stirring constantly, until the sugar is dissolved. Beat the egg yolks until they are mixed and slightly bubbly. Gradually add the egg yolks to the cooking chocolate mixture, beating constantly. Cook for 1 minute longer, beating constantly, and then remove from the heat. Allow to cool slightly and stir in the brandy. Set aside to cool. Beat the egg whites until they stand in stiff peaks. Gently fold the beaten egg whites into the chocolate mixture taking care not to lose any of the air. Pour into individual parfait glasses and chill overnight in the fridge. "The Fabulous Egg Cookbook" EGG RICH PIE CRUST ~Submitted by Tia, Nova Scotia, Canada Egg Rich Pie Crust 2 1/2 cups all purpose flour 1 1/2 tsp granulated sugar 1/4 tsp salt 1 cup vegetable shortening 2 egg yolks Ice water Mix the flour, sugar and salt together thoroughly in a mixing bowl. Add the shortening; using a pastry blender or two table knives, cut the shortening into the flour until the mixture is the consistency of coarse corn meal. Place the egg yolks in a measuring cup without breaking them. Add enough ice water to make 1 cup. Stir the yolks and water together until they are thoroughly mixed and then add to the flour mixture. Mix together gently until it forms a ball. Place the ball of dough on a lightly floured pastry cloth or board and roll out to the desired size. Bake for 12 minutes in a pre-heated 475 degree F oven or until the bottom and sides of the crust are a rich golden brown. This recipe makes two pie crusts. Since this is a rich pie crust, it may separate when transferred to a baking pan. If it does, press together against the sides of the pan. "The Fabulous Egg Cookbook" LEMON TARRAGON STUFFED EGGS ~Submitted by Leasa, IA I love tarragon and lemon so this is right up my alley! 6 large hard boiled eggs, peeled 3 T mayonnaise (don't substitute) 1 large shallot, minced 1/2 t Dijon mustard 1/4 t freshly grated lemon zest 3/4 t fresh lemon juice 2 t minced fresh tarragon leaves (I used 1/2 t dried) Cut a paper-thin slice off both ends of eggs and halve eggs lengthwise. In small bowl, mash yolks with fork and stir in remaining ingredients. Salt and pepper to taste. Place filling in a baggie or piping bag, fill egg whites. Makes 12 halves. HAM 'N' CHEESE EGG BAKE ~Submitted by Pat, Minden, NV 1-1/2 cups (6 ounces) shredded cheddar cheese 1-1/2 cups (6 ounces) shredded mozzarella cheese 1/2 pound fresh mushrooms, sliced 6 green onions, sliced 1 medium sweet red pepper, chopped 2 tablespoons butter 1-3/4 cups cubed fully cooked ham 1/4 cup all-purpose flour 8 eggs 1-3/4 cups milk Salt and pepper to taste Combine the cheeses; sprinkle into a greased 13-inch x 9-inch x 2-inch baking dish. In a large skillet, sauté the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese. In a bowl, combine the flour, eggs, milk, and salt and pepper. Pour over ham mixture; cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings. Source: Taste of Home Celebrations Cookbook BREAKFAST CASSEROLE ~Submitted by Kim D., Pflugerville, TX I don’t like breakfast meats (ham, sausage, bacon…) so it’s hard for me to find a breakfast casserole I like. But this one, oh my! I could eat it ALL the time! I received this a good 15 years ago from a co-worker and it’s still my favorite. I bake one on the weekends and take it to work for breakfast all week long. 12 eggs, beaten 1 T salt 1 – 7 ½ oz can of chopped green chilies 1 lb (4 cups) shredded cheddar cheese 2 cans cream style corn 1T Worcestershire sauce  Mix all ingredients together and put in a 9x13 pan. Bake, uncovered, at 325 for one hour & 15 minutes, or until done. Can be mixed the night before and refrigerated until ready to use. DOUG'S SPECIAL EGGS ~Submitted by Doug, Vancouver Island, BC  This recipe is rather simple but it does make a delightful breakfast or brunch. 1 good sized green pepper, at least 3 - 4 " in diameter 4 eggs Set a saute pan or fry pan on heat with enough water to hold the following: Cut seeded green pepper into four 1/2" slices and place these in the above pan. Heat the water to simmer and drop the pepper slices into the pan. Let these simmer for about 5 minutes, and then turn over. Break the eggs into the pepper rings, cover pan and simmer until eggs are set. Serve with toast, salsa, and hash browns if desired. Salt the water if you wish, we do not. Enjoy this Egg-ceptional recipe! One of old Doug's originals! OLD FASHION EGG PIE ~Submitted by Cindy, Jesup, GA 6 large eggs 1 teaspoon vanilla extract 1 cup sugar 2 cups milk pinch of salt 2 unbaked (store purchased or homemade) regular pie crusts Beat eggs very well. Add vanilla, sugar, milk and salt. Beat until well combined. Pour into pie crusts. Bake at 300 for about 1 hour, or until test done. If pie looks like it is cooking too fast, turn down the heat. Best to cook in center of oven. Cook just until center is set, but still has a little jiggle to it and the crusts are brown. May sprinkle with nutmeg if desired before cooking.  EGGS ALA KING ~Submitted by Patricia, Charlevoix, MI 2 tbs butter 1 tsp minced onion 1/2 green pepper minced 1/4 lb fresh mushrooms 2 tbs flour 1/2 tsp salt 1 3/4 cups thin cream 2 egg yolks 8 hard boiled eggs 1 cup bread crumbs Make a sauce by melting the butter and adding onion and pepper. Cook one minute then add mushrooms, flour and seasonings. Blend and add 1 1/2 cups cream. Cook, then add 2 beaten egg yolks mixed with 1/4 cup cream. Add 8, sliced, hard cooked eggs, stir carefully. Serve hot on toast. BAKED EGGS AU GRATIN ~Submitted by Patricia, Charlevoix, MI 6 eggs, hard cooked (boiled) 2 tbs butter 3 tbs flour 1 cup milk salt and pepper grated cheese Shell the eggs and cut in half lengthwise. Place in shallow baking dish. Melt the butter over low heat, add flour and seasoning. When well mixed, add cold milk and increase the flame. Cook until it becomes thick and creamy. Pour sauce over the eggs and sprinkle with bread crumbs and grated cheese. Place in 350 deg oven until cheese is toasted - 10 to 15 min. GARDEN FRITTATA ~Submitted by Pam H., Swanton, OH  Fresh vegetables with eggs and cheese -- the perfect combination for supper or brunch.  Preparation 15 min.  Cooking 8 min.  Ingredients: 2 tablespoons LAND O LAKES® Butter  1 teaspoon finely chopped fresh garlic  1 cup chopped broccoli  1/2 cup shredded carrot  2 green onions, sliced  4 eggs, beaten  1/4 cup water  1/4 teaspoon salt  1 tablespoon chopped fresh basil leaves  2 ounces (1/2 cup) LAND O LAKES® Hot Pepper Monterey Jack Cheese, shredded  Sliced red chiles, if desired  Instructions: Melt butter in 10-inch skillet until sizzling; add garlic, broccoli, carrot and green onions. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Combine eggs, water and salt in medium bowl; add to vegetable mixture. Sprinkle with basil. Cover; continue cooking until center is almost set (4 to 6 minutes). Sprinkle with cheese. Cover; remove from heat. Let stand until cheese is melted (2 to 3 minutes). To serve, cut into wedges. Garnish with sliced chiles, if desired.  Yield: 4 servings  Source: Land O'Lakes HOLIDAY FRITTATA ~Submitted by Pam H., Swanton, OH  1 Tablespoon olive oil 1 cup fresh/frozen broccoli ½ large sweet pepper, seeded and thinly sliced ¼ cup chopped onion ½ teaspoon Italian seasoning, crushed ¼ teaspoon salt 1/8 teaspoon pepper 10 eggs (or egg substitute), beaten 2 Tablespoons milk 2 Tablespoons finely shredded or grated Parmesan or Romano cheese Heat oil over medium heat in a large skillet. Add broccoli, pepper, onion, and seasonings Cook and stir until broccoli is crisp-tender-about 4 minutes for fresh and about 5 minutes for frozen  Combine eggs and milk; beat well Pour over veggies in skillet As the eggs begin to set, run a spatula around the edge of the skillet, lifting the egg mixture to allow the uncooked portions to flow underneath. Continue cooking and lifting edges until the eggs are nearly set (surface will be moist) Remove skillet from heat; sprinkle with cheese. Cover and let stand 3 to 4 minutes or until set. To serve, cut into wedges. Makes 6 main dish servings. Source: the BHG website SPINACH AND MUSHROOM FRITTATA ~Submitted by Pam H., Swanton, OH  INGREDIENTS: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid 4 eggs or equivalent egg substitute 1 cup part-skim ricotta cheese 3/4 cup freshly grated Parmesan cheese 3/4 cup chopped portobello mushrooms 1/2 cup finely chopped scallions with some green tops 1/4 teaspoon dried Italian seasonings 1 pinch Salt and pepper, to taste  DIRECTIONS: 1. Preheat oven to 375 degrees.  2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.  3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.  Serves 6. Source: USA Weekend THE WESTERN SANDWICH ~Submitted by Johnny, LA "The Western Sandwich was invented by pioneers. It was common for eggs to get "high" after a long haul over hot trails. In order to salvage the eggs, and kill the bad flavor of them, pioneers women mixed eggs with onions and any other seasonings on hand. 1/4 pound ham or 4 slices bacon, diced 1 green pepper, chopped 1 medium onion, chopped  4 eggs Salt Pepper Bread or round buns  Fry ham or bacon in a skipped for several minutes. Toss in green pepper and onion and cook until vegetables are almost tender. Beat eggs in a bowl with salt and pepper. Pour over mixture in skillet and cook until eggs are set. Turn with a broad spatula and brown second side lightly. Place between slices of buttered bread or buns. Makes 4 sandwiches." Source: American Heritage Cookbook and Illustrated History of American Eating and Drinking, Menus and Recipes [American Heritage: New York] 1964 (p. 539) SCRAMBLED EGG NESTS ~Submitted by Linda H., Rosharon, TX In these easy and charming bites, shredded potatoes are baked in a muffin tin to form crunchy cups, which are then filled with scrambled eggs to make a festive and kid-friendly finger food. 1(3 1/2-cup) bag frozen shredded potatoes, defrosted (we used Simply Potatoes)  1/3 cup vegetable oil or butter  1/2 teaspoon salt  1/4 teaspoon pepper  6 eggs  2/3 cup milk  1/2 cup finely diced onions  1/3 cup finely diced bell peppers  3/4 cup diced cooked breakfast sausage Shredded Cheddar  Chopped parsley for garnish (optional)  Heat the oven to 400°. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.  Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.  Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm.  Source: Do not remember SOUTHWEST BREAKFAST CASSEROLE ~Submitted by Linda H., Rosharon, TX 1 box Jiffy Corn Bread Mix 1 pint whole milk 1/3 cup skim milk 1 lb. hot breakfast sausage cooked and drained 1 lb. shredded taco cheese blend 7 whole eggs 1.5 tbsp. Taco seasoning 1 can condensed cheddar cheese soup, undiluted 1 cup green onion tops, sliced thin 5 oz diced onion 7 oz jar roasted red peppers drained and chopped 1.Combine corn bread mix with 1 beaten egg and skim milk in a bowl, mix well. Spread batter evenly into bottom of a well greased (do not use pan spray) 9 X 13 casserole dish. Bake at 350f about 10 minutes until crust is softly set, let cool. 2.Top baked corn bread crust with sausage and cheese. 3. Beat 6 eggs with milk and taco seasoning. Add soup, green onion tops, onion and roasted peppers; mix well. Pour over sausage and cheese layer. 4. Bake a 350 about 1 hour or until egg mixture is set. Let stand 10 minutes; cut into 3 inch squares. Serve warm. 12 servings HAM & CHEESE STRUDEL ~Submitted by Linda H., Rosharon, TX (6 servings) 1 T Margarine 2 T All-Purpose Flour 1 Cup Soy Milk 1/4 Cup Lean Ham -- Finely Chopped 4 T Swiss Cheese 4 T Parmesan Cheese 1 1/4 Cups Egg Substitute 6 Phyllo Sheets Nonstick Cooking Spray Parmesan Cheese Fresh Cilantro -- Chopped  Melt butter in a saucepan. Stir in flour, until smooth. Gradually stir in milk. Bring to a boil. Cook and stir 1-2 minutes, or until thickened. Add ham, heating throughout. Remove from heat.  Stir in Swiss cheese and 2 T parmesan cheese until Swiss is melted. Set aside. In a nonstick skillet, coated with cooking spray stir egg substitute over medium heat until set. Stir into cheese mixture. For strudel, place one sheet of phyllo dough on a work surface. Coat dough with nonstick cooking spray.  Sprinkle with 2 tsp bread crumbs. Spread egg mixture over bottom third of dough to within 3/4 inch of bottom and sides. Fold in sides. Roll dough up, starting at the end with the egg mixture. Place seam side down on an ungreased baking sheet, coated with nonstick cooking spray. Bake in a 375 degree oven for 15-18 minutes, or until golden brown.  Sprinkle with remaining parmesan cheese and fresh cilantro. Source: Mr. Breakfast.com BREAKFAST STRUDEL ~Submitted by Linda H., Rosharon, TX Phyllo conceals and celebrates the egg. Makes: 2 Strudels Total Time: 45 Minutes  Thaw According to Package: 1 box (1.1 lb.) puff pastry dough Melt; Add Potatoes and Saute: 2 T. unsalted butter 1 cup frozen cubed hash brown potatoes Stir in; Add: 1 cup red or green bell peppers, seeded, diced  ½ cup onion, diced 1 cup smoked ham, diced Whisk Together: 11 eggs 2 T. minced fresh chives Stir in; Refrigerate: 4 oz. cream cheese, softened 2 Tbsp. orange juice Combine; Brush over top of Strudel: 1 egg 1 T. water Sprinkle with: 2 T. Parmesan cheese, shredded Preheat oven to 400°.  Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes.  Stir in bell pepper and onion; saute 3 minutes, then add ham. Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste. Stir in cream cheese and juice off heat until blended. Refrigerate eggs while working with the pastry. Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12" x 10", then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry, fill with half the egg mixture, and braid as shown below. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets. Combine the remaining egg and water; brush over top of strudels.  Sprinkle with cheese and bake 20 - 30 minutes, or until golden. Let cool 5 minutes before slicing. PUFFY FRENCH TOAST CASSEROLE ~Submitted by Linda H., Rosharon, TX  1 loaf (8 oz.) French bread, cut into 1/2-inch cubes (about 6 cups)  1-1/2 pkg. (8 oz. each) Cream Cheese, cubed  8 eggs  2 cups milk 1/2 cup maple-flavored or pancake syrup  1/2 cup Pecan Pieces  PLACE bread cubes in greased 13 x 9-inch baking dish; top evenly with the cream cheese. BEAT eggs, milk and syrup with wire whisk until well blended. Pour over ingredients in baking dish; cover. Refrigerate overnight. PREHEAT oven to 375 F. Bake, uncovered, 35 min.; sprinkle with the pecans. Bake an additional 10 min. or until center is set. Serve with additional syrup, if desired.  Nutrition (per serving) Calories 290 Total fat 12g Saturated fat 8g Cholesterol 175mg Sodium 290mg Carbohydrate 23g Dietary fiber 1g Sugars 11g Protein 10g Source: Taste of Home Makes: 12 servings BREAKFAST CASSEROLE ~Submitted by Linda H., Rosharon, TX 2 packages of croissants (the flaky kind) 1 lb. Jimmy Dean Sausage  3 large eggs 2 cups shredded cheddar cheese Spray a 7 x 10 pan with Pam and heat the oven 325F. Brown and drain the sausage. Place one of the tubes of rolls in the bottom of your pan and seal together. Sprinkle the sausage over the rolls, then spread the cheese over it all. Beat the eggs and just pour around the edges. (I was told if you have it in the center they don't get cooked). Place the flaky tube of rolls over the top of the cheese. Bake 20 - 25 minutes. This makes eight good-sized servings! MAKE-AHEAD BRUNCH BAKES ~Submitted by Linda H., Rosharon, TX Take 2 cups KRAFT Shredded Cheddar Cheese, 4 eggs and 2 cups milk and mix & match your recipe from these options... meat options vegetable choices STOVE TOP Stuffing Mix possibilities  2 cups drained cooked ground beef mixed corn, chopped onion and chopped tomatoes Northern Style with Long Grain & Wild Rice  2 cups chopped OSCAR MAYER Ham, any variety broccoli florets Cornbread  2 cups drained cooked Italian sausage mixed sliced mushrooms, chopped bell peppers and chopped onions Stuffing Mix for Pork  3 cans (6 oz. each) tuna, drained and flaked peas Stuffing Mix for Chicken  Then follow our 3 simple steps: MIX meat, 2 cups vegetables, the STOVE TOP Stuffing Mix and 1-1/2 cups of the cheese in 9-inch square baking dish.  BEAT eggs and milk with wire whisk until well blended; pour over meat mixture. Cover and refrigerate at least 30 min.  PREHEAT oven to 375°F. Bake, uncovered, 1 hour or until center is set. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.  Source: Kraftfoods.com TEXAS BREAKFAST CASSEROLE ~Submitted by Linda H., Rosharon, TX 1 can crescent rolls 1 pound sausage, cooked and drained 1/2 pound fresh mushrooms, sliced 3/4 cup (6 ounces) Monterey jack cheese, grated 6 eggs, beaten 1 can cream of onion soup Line a 13 by 9 inch glass baking dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 degrees F for 1 hour. Source: Unknown Serves 4 to 6. SAUSAGE AND CHEESE GRITS CASSEROLE ~Submitted by Linda H., Rosharon, TX Makes :6 servings 1 pound bulk pork sausage  4 cups water  1/2 teaspoon salt  1 cup uncooked quick grits  1 1/2 cups shredded sharp Cheddar cheese (6 ounces)  2 tablespoons butter or margarine  3 eggs, beaten  1/2 cup milk Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.  Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.  Source: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison BIG BREAKFAST CASSEROLE ~Submitted by Dorie, IL in the A2Z Yahoo Forum 8 frozen hash brown patties 3 C. shredded cheddar cheese 1 C. shredded Monterey Jack cheese 1 C. fully cooked ham diced 7 eggs 1 C. milk 1/2 t. salt 1/2 t. dry mustard 1/2 t. pepper Place hash browns in a single layer in a greased 9x13 baking dish. Sprinkle with cheeses and ham. In a bowl, beat eggs, milk, salt, mustard and pepper. Pour over hash browns. Cover with foil and bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until edges are golden brown. OLD FASHION RICE CUSTARD ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 6-8 servings  1 hour 35 minutes 20 mins prep  6 eggs  3 cups milk  1 cup sugar  1 teaspoon vanilla  1/2 teaspoon salt  1 1/2 cups cooked rice  1 cup light raisins  Break eggs into 2 quart buttered casserole;. beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole dish in a pan of water. Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after 30 minutes of baking. CHICKEN-LEEK STRATA ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean Makes 6 servings 1 tablespoon butter or margarine  1 cup sliced leek  8 slices French bread, each 1/2 inch thick  1 cup chopped cooked chicken or turkey  1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed  2 cups shredded mozzarella cheese (8 ounces)  4 eggs, beaten  2 cups milk  1/2 teaspoon salt  1/4 teaspoon pepper  Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.  Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese.  Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.  Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. MEXICAN CORN AND EGGS ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean Serves 6 1 small Onion -- chopped 3 tablespoons Butter or Margarine 2 cups Whole Kernel Corn 1/4 cup Green Pepper -- chopped 1/4 cup Black Olives -- sliced 8 Eggs -- lightly beaten 1 cup Ham or Sausage -- cooked &cubed 3/4 cup Cheddar Cheese -- shredded *** Tortilla chips Salsa -- fresh or preserved In a medium skillet, sauté onion and green peppers in butter, until they are tender. Stir in corn &olives. Add eggs, and stir over medium heat until eggs just begin to set. Add ham or sausage and cheese, then cook until eggs are fully cooked and cheese is melted. Pour into a medium size greased casserole, and cool. Freeze until set, then wrap in double layers of foil, label and store in freezer until ready to use. When you are ready to serve this, thaw completely in refrigerator, then heat in oven on low heat, and serve with Tortilla chips and Salsa. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

WESTERN EGG WHITE OMELET ~Submitted by Maggie, TX A delicate omelet accented with red and green bell peppers, onions and cheese Hands On: 10 minutes  Total: 20 minutes  Makes: 1 serving (1 omelet) Ingredients: PAM® Original No-Stick Cooking Spray  1 tablespoon finely chopped green bell pepper  1 tablespoon finely chopped red bell pepper  1 tablespoon finely chopped onion  1/2 cup Egg Beaters® 100% Liquid Egg Whites  1/4 cup shredded reduced-fat Cheddar cheese (1/4 cup = 2 oz) Directions: Spray omelet pan or small skillet with cooking spray; heat over medium heat. Add bell peppers and onions; cook 3 minutes, or until vegetables are crisp-tender, stirring frequently. Spread vegetables evenly onto bottom of pan. Pour Egg Beaters over vegetables; cook 7 minutes, or until Egg Beaters are almost set in center, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Sprinkle with cheese; fold omelet in half. Slide onto serving plate. Nutrition Facts  Amount per Serving %Daily Value*  Calories 165  Total fat 7 g 10%  Saturated fat 1 g 7%  Cholesterol 20 mg 7%  Sodium 420 mg 18%  Carbohydrate 3 g 1%  Dietary fiber 0 g 1%  Sugars 1 g 0%  Protein 19 g 38%  Vitamin A 16%  Vitamin C 37%  Calcium 21%  Iron 1%  * Percent Daily Values are based on a 2,000 calorie diet  Source: EggBeaters LONDONER'S EGG SANDWICH ~Submitted by Maggie, TX A simple egg sandwich gets added zing from whole-grain mustard and fresh dill. Makes 1 serving ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy 1 tablespoon reduced-fat cream cheese 1 teaspoon whole-grain mustard  1/2 teaspoon chopped fresh dill 2 slices thin whole-grain rye bread, toasted 1 large hard-boiled egg, sliced 2 tomato slices Pinch each salt and pepper Mix together cream cheese, mustard and 1/2 teaspoon chopped dill. Spread the mixture over toasted bread. Top one slice with egg, tomato and salt and pepper. Cover with the other slice of bread.  NUTRITION INFORMATION: Per serving: 258 calories; 10 g fat (4 g sat, 3 g mono); 220 mg cholesterol; 29 g carbohydrate; 13 g protein; 3 g fiber; 703 mg sodium; 203 mg potassium.  Nutrition bonus: Selenium (46% daily value), Folate (19% dv), Iron (15% dv).  2 Carbohydrate Servings Source: EatingWell Magazine Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

EGG WHITE OMELET WITH MUSHROOMS, PEPPERS, AND HERBS ~Submitted by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 2 teaspoons butter - 1/2 pound mushrooms, sliced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 2 sprigs fresh thyme, leaves removed and chopped - 2 sprigs fresh oregano, leaves removed and chopped - 1 bunch fresh chives, chopped - Nonstick cooking spray - 8 large eggs - 1 tablespoon water DIRECTIONS Melt 1 teaspoon of the butter in a pan over medium heat. Add the mushrooms and cook for 4-5 minutes, or until slightly brown. Remove the mushrooms and set aside.  Melt another teaspoon of butter in the pan. Add the red and yellow bell peppers. Cook until tender, about 4-5 minutes. Remove the peppers and set aside. Combine the chopped herbs in a bowl and mix.  For each omelet, crack two eggs into a bowl and remove the yolks. Add 1-1/2 teaspoon of water for every two eggs and mix well. Spray a pan with nonstick cooking spray and heat over medium heat. Pour the two egg whites into the pan. Using a wooden spoon, carefully push the edge of the egg whites toward the middle of the pan and allow the raw egg white to spread outward.  When the egg white begins to firm, add 1/4 of the cooked mushrooms and peppers and 2 teaspoons of the mixed herbs. Gently press the ingredients into the egg whites. Carefully roll the egg white so that you can turn it over and cook the other side for about 30 seconds. Remove the omelet to a plate and serve.  Nutritional Information Per Serving (1 omelet): Calories: 80, Fat: 2 g, Cholesterol: 5 mg, Sodium: 215, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 9 g Diabetic Exchanges: 1-1/2 Very Lean Meat, 1 Vegetable, 1/2 Fat Source: "Cooking with The Diabetic Chef" by Chris Smith CRISPY RICE CRUST QUICHE ~Submitted by Luanne, FL This is from my Diabetic magazine that comes courtesy of Bayer's. I haven't tried this one, but several of the recipes have been pretty good. Ingredients: 2 cups cooked brown rice (either instant or regular)  1 egg white or 2 tablespoons egg substitute  2 tablespoons grated Parmesan cheese  1 teaspoon oregano  1/4 teaspoon basil  1/4 teaspoon fresh ground black pepper  1/4 teaspoon salt  Egg substitute equivalent to 4 eggs  2/3 cup low-fat milk  Pinch of nutmeg  1/4 cup fresh grated Parmesan cheese  1 large tomato, sliced  Directions Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven.  Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees F. Bake quiche for 25 minutes.  Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.  Calories: 220 Protein: 16 g Sodium: 490 mg Cholesterol: 13 mg Fat: 5 g Carbohydrates: 29 g Exchanges: 2 Starch, 1 Lean Meat Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

APPLE-BACON EGG BAKE ~Submitted by Treva, NC 3 eggs 1 small apple, diced 3/4 cup frozen O'Brien hash brown potatoes, thawed 1/3 cup 2% milk 1/3 cup sour cream 1/3 cup shredded cheddar cheese, divided 3 bacon strips, cooked and crumbled, divided Dash salt and pepper In a small bowl, beat the eggs. Stir in the apple, hash browns, milk, sour cream, 3 tablespoons cheese, 1 tablespoon bacon, salt and pepper.  Pour into two 2-cup baking dishes coated with cooking spray. Sprinkle with remaining cheese and bacon.  Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.  Yield: 2 servings.  Nutrition Facts: 1 serving (prepared with reduced-fat sour cream and reduced-fat cheese) equals 372 calories, 20 g fat (10 g saturated fat), 357 mg cholesterol, 510 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein. Source: Cooking for 2 EGGS LORRAINE ~Submitted by Pam H., Swanton, OH  4 slices Canadian bacon 2 slices Swiss cheese 4 eggs 2 tablespoons sour cream 1/8 teaspoon salt 1/8 teaspoon pepper Coat two shallow oval 1-1/2-cup baking dishes with nonstick cooking spray. Line with Canadian bacon; top with cheese. Carefully break two eggs into each dish. In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs.  Bake, uncovered, at 350° for 25-30 minutes or until eggs are completely set.  Yield: 2 servings. ARIZONA CHEESE STRATA ~Submitted by Maggie, TX 2 servings; can be doubled 1 cup milk 2 large eggs 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup (packed) grated Monterey Jack cheese 3 tablespoons sliced green onion 2 teaspoons minced jalapeño chili 2 cups cubed white sandwich bread (about 3 slices) 1/2 cup bottled chunky salsa 2 tablespoons chopped fresh cilantro  Preheat oven to 400°F. Lightly butter 9-inch-diameter glass pie plate. Whisk milk, egg, salt and pepper in medium bowl to blend. Mix in cheese, green onion and chili. Add bread and stir until moistened. Transfer mixture to prepared pie dish. Let stand until bread absorbs most of custard, pressing several times to submerge cubes, about 5 minutes. Bake strata uncovered until light brown around edges, top is crusty and knife inserted into center comes out clean, about 20 minutes. Combine salsa and chopped fresh cilantro in small bowl. Cut strata into wedges. Serve with salsa. Source: Bon Appétit, March 1996 HUEVOS EL RANCHO ~Submitted by Maggie, TX Ingredients:  2 eggs  4 tbsp. Ranch dressing  1/2 medium white onion, minced  Black pepper, to taste  In lightly oiled microwave-safe dish, thoroughly beat together ingredients. Microwave at half power, covered, for approx. 5 - 6 minutes, stirring every couple of minutes. Serve hot.  Has a delicate, creamy flavor that goes well with buttered muffins or toast. Servings: 1  Source: Aunt Hattie's Egg Recipes Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

TURKEY TARRAGON QUICHE (Makes 6 servings) 1 (9-inch) baked pie shell  3/4 cup (3 oz.) shredded Swiss cheese  1/2 cup chopped cooked turkey or chicken or 1 can (5 to 6 3/4 oz.) chunk turkey or chicken  1 can (4 oz.) sliced mushrooms, drained  1/4 cup chopped green onions with tops or I tablespoon instant minced onion  6 eggs  1 1/2 cups non-fat milk  1 teaspoon instant chicken bouillon  1/2 teaspoon tarragon leaves, crushed  Preheat oven to 375ºF. Sprinkle cheese, turkey, mushrooms, and onions into pie shell. In medium bowl beat together remaining ingredients until well blended. Pour into pie shell. Bake in oven until knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving. Nutritional information per serving of 1/6 recipe using 1/2 cup turkey and green onions: Calories 333, Protein 18 g, Carbohydrates 19 g, Total Fat 20 g, Cholesterol 236 mg, Sodium 521 mg. Source: American Egg Board  EGGS FU YUNG Makes no matter how it's spelled, I love this stuff. I also share a casserole recipe (different spelling but same reliable taste!) later here. 6 eggs  1 (one lb) can bean sprouts  2 T instant minced onion  1 tsp salt  1/2 tsp pepper  1 c crabmeat or shrimp  Beat eggs, add the drained bean sprouts, onion, salt, pepper, and crabmeat. Fry in a little oil, as you would pancakes.  Serve with Sauce: Mix 1 T cornstarch, and 1 T sugar. Add 3 T soy sauce, and 1 1/2 c water. Cook until thickened, stirring  Serves 6  TASTY OVERNIGHT SAUSAGE AND EGG CASSEROLE 1 pound ground pork sausage  1 teaspoon mustard powder  ½ teaspoon salt  4 eggs, beaten  2 cups milk  6 slices white bread, toasted and cut into cubes  8 ounces mild Cheddar cheese, shredded  Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.  Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.  EGGS OSKAR 10 hard-boiled eggs, peeled and sliced  2 cups ham, ground or shredded  1 can cream of asparagus soup, undiluted  3 cups cheese (Cheddar, Swiss or American), shredded  In a 1 1/2 to 2-quart non-stick cooking sprayed casserole dish, make layers beginning with 1/3 of the eggs, then 1/3 of ham, then 1/3 of cheese. Spread 1/2 can asparagus soup over the cheese. Repeat the layering and spread the remaining 1/2 can of soup over that layer. Repeat the layers again and end with cheese on the top.  Bake at 350 degrees for 30-35 minutes or until bubbly.  EGG FOO YOUNG CASSEROLE 6 slightly beaten eggs 1/2 cup Carnation Instant Nonfat Dry Milk crystals 2 tablespoons chopped green onions 2 cups (16-ounce can) drained bean sprouts 1 1/2 cups diagonally sliced celery 1 teaspoon soy sauce 1/8 teaspoon pepper Chow mein noodles, if desired (for serving) Egg Foo Young Sauce (recipe follows) Combine all ingredients except noodles. Mix well. Pour into buttered 12x7 1/2x2-inch baking dish.  Bake uncovered in moderate oven (350 degree F.) 30-35 minutes or until knife inserted in center comes out clean.  Serve over chow mein noodles, if desired, and top with Egg Foo Yong Sauce. EGG FOO YONG SAUCE 2 tablespoons butter 2 tablespoons cornstarch 1 1/2 cups water 3 beef bouillon cubes 2 teaspoons soy sauce 1 (3-ounce) can drained sliced mushrooms Melt butter in saucepan. Stir in cornstarch. Add 1 1/2 cups water, beef bouillon cubes, soy sauce and mushrooms. Heat to boiling; stir occasionally. Reduce heat. Simmer 5 minutes. Serve over Egg Foo Yong Casserole. Makes 4-5 servings Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975

A to Z Readers' Family-Owned Business Guide

Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion.