Happy Easter to everyone! I was an eggs-cellent Mom and an eggs-asperated publisher in that I spent time with my kids during the time I was not working and waited until the very last minute to prepare this issue. I think you will find eggs-actly what you want anyway!

In this issue I have recipes where eggs rule. We enjoy eggs at my house and as long as there's a carton of them in the fridge, dinner is a cinch.

Have a wonderful day. I hope you will spend a few minutes in thought about the reason for the season. Then, go suck an egg... a chocolate one, that is!

Because He Lives We, Too, Shall Live...

In this restless world of struggle
it is very hard to find
Answers to the questions
that daily come to mind.
We cannot see the future,
what's beyond is still unknown,
For the secret of God's kingdom
still belongs to Him alone.

But He granted us salvation
when His Son was crucified,
For life became immortal
because our Saviour died.
Life is not a transient thing,
It is change but never loss,
For Christ purchased our salvation
When He died upon the Cross.

~Helen Steiner Rice~

Deviled Easter Eggs

Shared by Treva, Eastern TN

Just about everyone loves deviled eggs. So what better time to learn a few clever tips, tricks and deviled-egg secrets than now, when eggs are plentiful and priced right?

The best eggs for "deviling" are small eggs. Once prepared, a small deviled egg can be handled and eaten more gracefully.

Set the egg carton on its side in the refrigerator a day before you plan to boil the eggs. For some reason, this "centers" the yolks in each egg and makes the most attractive deviled eggs.

Place the eggs in a medium saucepan, cover them with water and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer the eggs to ice water with a slotted spoon; let sit five minutes. Peel. 

GENERAL INSTRUCTIONS: After boiling and peeling, slice a scant nickel-sized piece of egg from each end to make them stable. Now, halve the eggs crosswise, not lengthwise. Notice how each half resembles a tiny cup and has a "flat" bottom that allows it to sit upright without wobbling on the plate. Look over your egg-white halves. Discard the two halves that are the least perfect. Now you will have enough filling to make sure all remaining halves are well-stuffed.

Carefully scoop the yolk from each egg half into a quart-size zipper bag, not into a bowl. Add other ingredients, zip and "knead" the bag with your hand to mix all of the ingredients well. Press the yolk mixture toward one of the bottom corners. With a pair of scissors, carefully snip a small bit of the corner from the bag. You now have a neat "pastry bag" from which you can pipe the mixture into the prepared egg-white halves. When you're finished, simply throw the bag away. No muss, no fuss, no cleanup.

Once they are prepared, refrigerate the deviled eggs for at least one hour before serving.

CLASSIC DEVILED EGGS: 12 eggs, 1 teaspoon paprika, 4 tablespoons mayonnaise, 1 teaspoon dry mustard. 

DECADENT DEVILED EGGS: 12 eggs, 2 teaspoons dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce, 1/4 teaspoon celery salt, 1/2 cup butter, softened. 

CHEDDAR-BACON DEVILED EGGS: 12 eggs, 1/2 cup mayonnaise, 4 slices bacon (fried, cooled and crumbled), 2 tablespoons finely shredded Cheddar cheese, 1 tablespoon prepared mustard.

SPICY-ITALIAN DEVILED EGGS: 12 eggs, 2 tablespoons spicy-brown mustard, 2 tablespoons Italian salad dressing, 1/2 cup mayonnaise, 1/2 teaspoon ground black pepper or to taste, 1 teaspoon salt or to taste. Sprinkle finished eggs with paprika.

ZESTY DEVILED EGGS: 12 eggs, 1/2 cup mayonnaise, 4 tablespoons finely chopped onion, 6 tablespoons sweet-pickle relish, 2 tablespoon prepared horseradish, 1 tablespoon prepared mustard, salt and pepper to taste, and paprika for garnish.

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~Maggie~

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All I need to know about life I learned from the Easter Bunny ...

- Don't put all your eggs in one basket
- Walk softly and carry a big carrot.
- Everyone needs a friend who is all ears.
- There's no such thing as too much candy.
- All work and no play can make you a basket case.
- A cute little tail attracts a lot of attention.
- Everyone is entitled to a bad hare day.
- Let happy thoughts multiply like rabbits.
- Some body parts should be floppy.
- Keep your paws off other people's jellybeans.
- Good things come in small sugar coated packages.
- The grass is always greener in someone else's basket.
- An Easter bonnet can tame even the wildest hare.
- To show your true colors you have to come out of your shell.
- The best things in life are still sweet and gooey.


Revenge

After the egg hunt on Easter Sunday, the young farm boy decided to play a prank. He went to the chicken coop and replaced every single egg with a brightly colored one. A few minutes later the rooster walked in, saw all the colored eggs, then stormed outside and killed the peacock.

SCOTCH EGGS

Hard-boiled eggs are wrapped in sausage, breaded, and deep-fried. Served warm or at room temperature, these are great for breakfast or quartered as an appetizer.

INGREDIENTS:

2 raw eggs
1 tablespoon Dijon-style mustard
2 cups fresh bread crumbs
8 hard-cooked eggs, peeled
1 pound bulk country-style sausage
Vegetable oil for frying

PREPARATION:

Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg. 

Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining hard-cooked eggs. Refrigerate covered at least 3 hours or overnight. 

Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired. 

Yield: 8 portions 

Source: The Silver Palate by Julee Rosso & Sheila Lukins (Workman Publishing)


HINDOO EGGS

The eggs are served in a curried white sauce and served over hot rice or toast points. May be eaten for breakfast or as an entree. 

2 tablespoons butter
1 tablespoon finely minced onion
1 teaspoon curry powder (or to taste)
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/2 cup warm beef or chicken broth
1 cup warm milk (half-and-half is best)
6 hard-boiled eggs
Squeeze of fresh lemon juice
Hot rice or toast

Melt the butter in a medium nonreactive skillet, add the onion and saut? over low heat until the onion is clear. Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes. Off the heat, gradually stir in the broth and milk, stirring until smooth. Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes. The sauce should be slightly thickened and smooth. Taste for seasoning and adjust. 

Cut the hard-boiled eggs into quarters and add to the sauce. Cook just until the eggs are hot, but do not boil. Just before serving stir in a drop or two of fresh lemon juice. Serve over hot rice or toast points. 

Yield: 4 servings 

Source: Fashionable Food by by Sylvia Lovegren (MacMillan)


EGG-SAUSAGE PUFF

Ingredients:
1 roll pork sausage
6 eggs
2 cups milk
1 cup Bisquick
1 8-oz package shredded Colby or cheddar cheese

Preheat oven to 350 degrees. Grease a two-quart casserole dish.

Brown one pound of sausage in frying pan and drain excess fat.

In bowl, combine 6 eggs, 2 cups of milk and 1 cup of Bisquick.

Blend sausage and one 8-oz package of shredded Colby cheese with egg mix and pour into greased casserole dish.

Bake at 350 degrees for approximately 1 hour. Check for doneness after 50-55 minutes.


CHILE RELLENOS CASSEROLE

10 eggs
1/2 cup unsifted flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, melted
16 oz. low fat small curd cottage cheese
1 pound Monterey Jack Cheese, shredded
1/4 tsp. ground cumin
2 4 oz. cans of chopped green chiles 

Heat oven to 350 degrees F and grease small baking dishes. In large bowl, beat eggs until light and lemon colored. Add all ingredients except chilies. Mix.

Pour 1/2 cup mixture into each pan and spread. Top with thin layer of green chiles. Top with another layer of mixture. Bake about 30 minutes until top is browned and center firm. It is best served hot from the oven.

If you prefer, you can make this in a 9x13 pan, just plan to bake it a little longer. HINT: you can make the egg mixture the night before and assemble it just before baking.

Makes 8 servings.


COUNTRY BREAKFAST

INGREDIENTS:
salad oil
1 6-ounce package Canadian-style bacon slices or sliced ham
3/4 26-ounce bag frozen country-style hash brown potatoes (about 4 cups)
1 medium-size tomato, sliced
6 large eggs
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped parsley

DIRECTIONS:
1. In nonstick 12-inch skillet over medium heat, in 1 teaspoon hot salad oil, cook Canadian-bacon slices or ham until lightly browned; remove to plate.

2. In same skillet in 1 teaspoon hot salad oil, cook hash brown potatoes until golden brown on bottom, without stirring, about 5 to 8 minutes. Carefully invert potato "pancake" onto 12-inch platter.

3. Add 1 teaspoon more salad oil to skillet. Carefully slide potato "pancake" into skillet. Arrange Canadian-bacon slices and tomato slices in a circle on top of potatoes, overlapping slightly.

4. One at a time, break eggs into a saucer, then slip into skillet on top of potatoes, around side of skillet. Sprinkle eggs and tomato with salt and pepper. Cover skillet and cook until eggs are firm. Garnish with chopped parsley.

Each serving: About 220 calories, 10 g fat, 227 mg cholesterol, 660 mg sodium.
Serving: Serves: 6
Cook Time: 15 minutes
Total Time: 30 minutes

NUTRITIONAL INFORMATION:
Calories: 220
Total Fat: 10.0
Cholesterol: 227.0
Sodium: 660


ARTICHOKE THREE CHEESE BREAKFAST/BRUNCH CASSEROLE

10 eggs 
1/2 cup flour 
1 teaspoon baking powder 
1 16 ounce carton cottage cheese 
2 cups shredded jack cheese 
2 cups shredded cheddar cheese 
1/2 stick butter 
1 teaspoon seasoned salt (such as Lawry's®) 
1/4 teaspoon pepper 
1 teaspoon basil 
1/2 cup chopped onion 
1 can (13-ounce) Artichoke hearts, drained and chopped 
Paprika (optional) 
tomato wedges (optional) 
fresh parsley sprigs (optional)

1. Preheat oven to 325°F. 

2. In a large mixing bowl, combine eggs, flour, baking powder, seasonings, and basil; blend well. Stir in cottage cheese, other cheeses. Set aside. 

3.Melt butter in skillet and lightly saut? onions, then add artichokes and toss with onions and butter. Do not saut? the artichokes -just toss to coat. 

4. Add artichoke mixture to egg mixture, stirring to blend well. Pour mixture into greased 9 x 13 inch baking dish. Sprinkle with paprika. 

5. Bake, uncovered, in 325 degree oven for about 1 hour until set and golden brown. Let stand a few minutes before cutting to serve.

Servings: 10
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 100 minutes
Based on individual serving.
Calories: 379
Total Fat: 27 g
Saturated Fat: 14 g
Cholesterol: 280 mg
Sodium: 750 mg
Carbohydrates: 11 g
Fiber: 1 g
Sugar: 3 g
Protein: 24 g
Calcium: 400 mg
Folate: 30 mcg

Source: B&B Recipes


FIESTA EGGS 

1 pound sausage
1/2 green bell pepper, chopped
1/2 sweet red bell pepper, chopped
3 green onions, chopped
1 (10 ounce) can tomatoes and green chilies
1/2 cup hot, chunky salsa
4 ounces cubed processed cheese
10 eggs, slightly beaten
1 1/2 teaspoons salt
1/2 cup sour cream
2/3 cup milk

1. In skillet, slowly brown sausage, bell peppers and onions. Spoon sausage-onion mixture onto paper towels; drain and set aside.

2. Dry skillet with more paper towels; pour tomatoes, green chiles, salsa and cheese in skillet and cook, stirring constantly, only until cheese melts.

3. In bowl, beat together eggs, salt, sour cream and milk and fold in sausage mixture and tomato-cheese mixture. Transfer to greased 7 x 11-inch baking dish.

4. Bake uncovered at 325 degrees for about 25 minutes or until center is set.

Source: Casseroles to the Rescue by Barbara C. Jones

SPA SCRAMBLE

INGREDIENTS:
1 8-ounce package mushrooms
1 medium-size tomato
1 small green pepper
4 diagonal slices Italian bread, each 1/2 inch thick
olive oil
salt
3 8-ounce containers refrigerated no-cholesterol egg substitute
1/2 cup reduced-fat shredded Cheddar cheese (2 ounces)
1/8 teaspoon pepper
4 Boston lettuce leaves
2 kiwifruit, each cut lengthwise in half
2 small ripe pears, sliced

DIRECTIONS:
1. Slice mushrooms. Seed and dice tomato. Dice green pepper.

2. Preheat broiler if manufacturer directs. Place bread slices on cookie sheet. Broil until golden brown, turning once.

3. In nonstick 10-inch skillet over medium-high heat, in 1 teaspoon hot olive oil, cook mushrooms, green pepper, and 1/4 teaspoon salt until mushrooms are golden brown and all liquid evaporates from pan. Remove mushroom mixture to bowl. Keep warm. Wipe skillet clean with paper towel.

4. In bowl, with fork, mix egg substitute, cheese, pepper, and 1/4 teaspoon salt until blended.

5. Into same skillet over medium-high heat, in 2 teaspoons hot olive oil, pour egg mixture. With rubber spatula, stir slightly so uncooked egg flows to bottom. Continue cooking until egg mixture is set but still moist, stirring constantly.

6. Place toasted bread slices on 4 dinner plates. Spoon egg mixture over bread. Top with mushroom mixture; sprinkle with chopped tomato. Arrange Boston lettuce leaves, kiwifruit, and pears on plates with egg mixture.

Each serving: About 280 calories, 9 g fat, 8 mg cholesterol, 715 mg sodium.

Serving: Serves: 4
Cook Time: 30 minutes
Total Time: 30 minutes

NUTRITIONAL INFORMATION:
Calories: 280
Total Fat: 9.0
Cholesterol: 8.0
Sodium: 715

Source: Good Housekeeping Magazine


SPINACH PARMESAN FRITTATA

6 large eggs 
Salt and freshly ground black pepper 
Freshly grated nutmeg 
4 cups loosely packed fresh spinach leaves, rinsed, dried and finely chopped. 
1 cup freshly grated Parmesan cheese 
1 tablespoon extra-virgin olive oil

1. Break the eggs into a large bowl and beat lightly with a fork. Add the salt and pepper, nutmeg, spinach and half the cheese and beat lightly to combine. 

2. In a 9-inch braiser or ovenproof nonstick skillet, heat the oil over medium heat. Add the egg mixture. Reduce the heat to low and cook unstirred for about 5 minutes. There may still be some liquid on the surface at this time. Sprinkle with the remaining cheese. 

3. Place pan under broiler for 2 minutes or until top is puffy and golden. Remove the frittata from the broiler and let cool in the pan for 2 minutes. Invert onto a large plate or platter. Serve immediately or let the frittata cool to room temperature. 

Serving: 5
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Based on individual serving.
Calories: 387
Total Fat: 14 g
Carbohydrates: 51 g
Protein: 20 g

Source: Suzanne Somers' Eat, Cheat and Melt the Fat Away by Suzanne Somers

MUSHROOM OMELETS

butter-flavored cooking spray 
6 ounces (180 g) fresh wild mushrooms such as shiitake, portobello, chanterelles, etc. or button mushrooms (or a combination of 2 or more kinds), thinly sliced 
2 scallions, white part only, thinly sliced 
1/4 teaspoon (1.25 ml) fines herbs 
1 tablespoon (15 ml) chopped fresh flat-leaf parsley 
freshly ground pepper 
8 ounces (240 ml) liquid egg substitute 
2 sprigs of fresh flat-leaf parsley for garnish

Spray a nonstick small skillet or omelet pan with cooking spray and heat over high heat for a minute. Add the mushrooms and scallions; cook over high heat until the mushrooms are just cooked through, stirring. Add the fines herbs, parsley, and pepper. Remove from heat and keep warm. 

Using the same small skillet, again lightly sprayed with cooking spray. add half of the egg substitute. Cook over medium heat, lifting the sides of the eggs to allow uncooked eggs to flow under. Once the bottom is lightly browned, carefully flip the omelet to brown the other side. Using a slotted spoon to drain off any liquid, spoon half of the mushroom mixture onto the omelet and fold in half. Transfer the omelet to a warmed plate and keep warm. 

Repeat the procedure, making the second omelet. Place a sprig of parsley on each omelet. 

Serves 2.
Per serving: 83 calories (4% calories from fat), 14 g protein, trace total fat (0.1 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 205 mg sodium 
Exchanges: 2 very lean meat, 1 vegetable 


NEW MEXICAN CHICKEN-CILANTRO SAUSAGE STRATA

olive oil cooking spray 
1 pound (480 g) purchased low-fat New Mexican chicken-cilantro sausages or other low-fat chicken or turkey sausages 
2 cups (480 ml) 1% low-fat milk 
1 1/2 cups (360 ml) egg substitute 
refrigerated butter-flavored cooking spray 
3/4 cups (90 g) shredded low-fat sharp cheddar cheese 
8 slices good-quality white bread, crusts removed and cut into cubes 
1 1/2 cups (360 ml) Roasted Tomatillo Salsa (recipe follows)

Remove and discard sausage casings. Crumble the sausage and saut? in a nonstick skillet over medium heat until evenly browned, stirring and breaking up any large clumps with a wooden spoon. Using a slotted spoon, transfer the browned sausage to paper towels to thoroughly drain. 

In a 1-quart (1 l) measuring cup, whisk together the milk and egg substitute. 

Lightly coat a 2-quart (2 l) casserole dish with cooking spray. Place 1/4 cup (30 g) of the shredded cheese in a self-sealing plastic bag. Refrigerate. Layer 1/3 of the bread cubes on the bottom of the prepared baking dish. Top with half of the browned sausage and 1/4 cup (30 g) of the shredded cheese. Pour 1 cup (240 ml) of the milk-egg mixture over the top. Repeat the layers, finishing with the final bread layer and the remaining 1 1/2 cups (360 ml) of the milk-egg mixture. Cover with the tomatillo salsa. Cover with plastic wrap and refrigerate overnight. 

Pre heat oven to 350°F (180°C, Gas Mark 4). Uncover the casserole. Sprinkle the top with the reserved shredded cheese. Bake until the strata is bubbling and golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes. Remove from the oven and let rest for 10 minutes before serving. 

Makes 8 servings
Per serving: 199 calories (19% calories from fat), 20 g protein, 4 g total fat (1.6 g saturated fat), 21 g carbohydrates, 1 g dietary fiber, f24 mg cholesterol, 375 mg potassium, 689 mg sodium 
Diabetic exchanges: 2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1/2 skim milk) 

Roasted Tomatillo Salsa
Makes 2 cups

8 fresh tomatillos, husks removed 
1 jalape?o chile pepper, stem and seeds removed 
olive oil cooking spray 
grated zest and juice of 1 lemon

Preheat oven to 350°F (180°C, Gas Mark 4). 

Place the tomatillos and jalape?o on a small baking sheet. Lightly spritz with cooking spray. Roast for 20 to 25 minutes, until tomatillos are golden and soft. 

Transfer tomatillos and jalape?o to a food processor. Process until smooth. Add the lemon zest and juice. Pulse again to mix. 

Use 1 1/2 cups of the salsa as directed above. Refrigerate the remaining salsa to use over grilled fish or chicken. 

Per 1/4-cup (60 ml) serving: 13 calories (0% calories from fat), 0 protein, 0 total fat )0 saturated fat), 3 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 103 mg potassium, 0 sodium 
Diabetic exchanges: FREE 

Source: Diabetic-Lifestyle Magazine


PEASANT FRITTATA

olive oil cooking spray 
1 small red potato, 2 ounces (60 g), diced 
1 small onion, 2 ounces (60 g), diced 
1 small garlic clove, finely minced 
1 ounce (30 g) finely minced low-fat ham 
1/4 cup (48 g) frozen tiny peas, thawed under running cold water and drained 
1 small plum tomato, 3 ounces (90 g), cut in half lengthwise and thinly sliced 
1/2 teaspoon (2.5 ml) crushed dried mixed Italian herbs 
salt (optional) and freshly ground pepper to taste 
1 cup (240 ml) liquid egg substitute 
1 tablespoon finely minced parsley 

Preheat oven to 350° F (180° C). Lightly spray an 8-inch (22.5 cm) oven-proof nonstick skillet with cooking spray. 

Add potato, onion, and garlic to the skillet and saut? over medium heat until potato is soft when pierced with the tip of a sharp knife, about 10 minutes, turning vegetables often for even browning. 

Sprinkle vegetables with ham, peas, and tomato. Season with Italian herbs, salt (if using), and freshly ground pepper. 

Pour egg substitute over vegetables and place skillet in the oven to bake until puffy and set, about 14 to 16 minutes. 

Remove from oven and cut into 3 wedges of equal size. Transfer wedges to a serving platter and sprinkle with parsley. 

Serves 3
Per 1-wedge serving: 122 calories (25% calories from fat), 14 g protein, 3 g total fat (0.7 g saturated fat), 9 g carbohydrate, 2 g dietary fiber, 5 mg cholesterol, 302 mg sodium 
Exchanges: 2 lean meat, 1/2 carbohydrate (1/2 bread/starch) 

Source: Diabetic-Lifestyle Magazine

MIGAS

Migas (pronounced MEE gas) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs. 

4 large eggs 
1 tablespoon water 
1 tablespoon salsa (your favorite, but it should be chunky) 
1 tablespoon butter 
1 tablespoon olive oil 
2 6-inch corn tortillas, torn into small pieces 
1/4 cup finely chopped white onion 
2 tablespoons chopped green chiles 
1 medium tomato, seeds and pulp removed, chopped 
1/2 cup chopped avocado, sprinkled with a little lemon juice 
2 teaspoons minced fresh cilantro 
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both 
crema or sour cream 

In a small bowl, lightly beat together the eggs, water and salsa, and set aside. 

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and saut? until softened. Add the chopped onion and saut? until it is transparent. Stir in the chopped green chiles. 

Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well. 

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream. 

Note: This recipe makes two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish. 
Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them. 

In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
crisply cooked and crumbled bacon 
chopped ham 
crumbled chorizo (browned before you add the eggs) 
cooked, shredded chicken or turkey 
grated or diced potato (saut?ed until tender before adding the eggs) 
poblano chiles 
green Bell pepper 
green onion 
cayenne pepper (a dash or so) 
minced garlic

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