Christmas EveryDay All Christmas and Holiday Cooking and Decorating, Stories and History |
| | Egg Casserole's | |
| | Author | Message |
---|
Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Egg Casserole's Sat Nov 08, 2008 12:07 am | |
| Baked Egg Casserole 1/2 cup cooked sliced mushrooms1 tbsp chopped green pepper2 tbsp butter or margarine2 tbsp flour1/4 tsp salt2 cups milk1/4 lb potato chips crushed6 to 7 hard boiled eggsSaute the mushrooms and green pepper cut up in hot butterAdd the flour and salt and blendAdd the milk and cook and stir until smooth and thickenedSprinkle half of the crushed potato chips in bottom of a greased casseroleCut eggs in halves lengthwise and place cut side down in chipsPour white sauce over allBake for 20 minutes in 350 oven | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:07 am | |
| Baked Eggs Au Gratin 6 hard cooked eggs2 tbsp butter2 tbsp flour<1 cup milk1/4 cup bread crumbs1/2 cup American cheese1/4 tsp salt1/4 cup chopped cooked ham or fish1/2 tbsp chopped parsleyShell eggs and cut into halves or quartersMake cream sauce of butter, flour, milk and saltGrind cheese and add 1/4 cup to the cream sauce with the ham or fish and parsleyPut a tablespoonful of the sauce mixture into each ramekin if individual ones are used, or a thin layer on a buttered shallow baking dishArrange the eggs in the dish and cover with the remainder of sauceSprinkle with crumbs and the remainder of the grated cheeseBake in moderate oven 350 until cheese is melted 15 to 20 mins. | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:08 am | |
| Popeye Eggs 'n' Noodle Bake 1 can condensed cream of mushroom soup3/4 cup water3 tablespoons soy sauce1/8 teaspoon ground ginger6 hard cooked eggs2 cups cooked noodles1 package frozen chopped spinach, cooked and drained2 slices tomato, cut in halfIn 1-1/2 quart casserole, combine soup, water, soy, and gingerChop 5 eggs slice 1 egg and reserve for garnishAdd chopped eggs, noodles, and spinach to soup mixtureBake at 400F for 25 minutes or until hotGarnish with tomato and reserved sliced eggServe with additional soy sauceMakes about 5 cups | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:08 am | |
| Potato Egg Casserole 4 strips bacon4 cups diced cooked potatoes6 hard-cooked eggs, sliced1 (10-1/2 oz) can condensed cream of chicken soup1 cup milk1/8 tsp oregano1/2 tsp onion salt1/4 tsp garlic salt1/8 tsp pepper1 tbsp instant minced onion 1 cup shredded sharp cheddar cheeseFry bacon until crisp crumbleBrush 2 quart casserole with drippingsLayer potatoes, bacon and eggs in casseroleBlend soup, milk, seasonings and onionPour over potato mixtureSprinkle cheese over topBake in moderate oven 375 for 25 minutesMakes 6 servings | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:08 am | |
| Bacon and Egg Casserole With Hot Muffins Yum 4 bacon strips18 eggs1 cup milk1 cup (4oz) shredded cheddar cheese1 cup (8oz) sour cream1/4 cup sliced green onions1 to 1-1/2 tsp salt1/2 tsp pepperIn a skillet over medium heat, cook bacon until crisp, drainIn a large bowl, beat eggsAdd milk, cheese, sour cream, onions, salt and pepperPour into a greased 3 quart baking dishCrumble bacon and sprinkle on topBake, uncovered, at 325 for 40 to 45 minutes or until a knife inserted near the center comes out cleanLet stand 5 minutesYield 8 to 10 servings | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:09 am | |
| Baked Fruit Casserole 1 can (16 oz) apricot halves, drained1 can (16 oz) pear halves, drained1 can (30 oz) whole plums, drained, halved and pitted1 can (29 oz) peach halves, drained1 can (8 oz) pineapple slices, undrained1/3 cup packed brown sugar1 tbsp butter1/2 tsp ground cinnamon1/4 tsp ground clovesIn a greased 13x9x2 inch pan, starting at a 9 inch end, arrange rows of fruit in the following orderHalf of the apricots, pears and plums, all the peaches, then remaining apricots, pears and plumsDrain pineapple, reserving 1/2 cup of juiceLay pineapple over fruit in panIn a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and clovesCook and stir until sugar is dissolved and butter is meltedPour over the fruitBake, uncovered at 350 for 20 to 25 minutes or until mixture is heated throughYield 12 to 16 servings | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:09 am | |
| Egg Casserole 11 to 12 white bread slices2 tbsp soft butter or margarine1 large tomato, cut into 8 slices4 eggs2 cups milk1 tsp seasoned salt1/8 tsp pepper1 tsp dry mustard1 tsp instant minced onion1/4 tsp paprika1 tsp Worcestershire sauce2 cups grated sharp cheddar cheeseLightly grease a 1-1/2 quart casseroleTrim crusts from breadSpread one side of each slice lightly with butterArrange 3 or 4 slices, buttered side down, in a single layer over bottom of prepared casserole (Trim bread to fit dish, if necessary)Cut 8 bread slices in half on the diagonalput 2 halves together, sandwich fashion, buttered sides togetherStand sandwiches, spoke fashion and with point up, around edge of casserolePlace a tomato slice between each 2 sandwichesIn medium bowl, with rotary beater, beat together eggs, milk, seasoned salt, pepper, mustard, onion, paprika, and Worcestershire until well combinedStir in cheesePour mixture over bread, covering completely Refrigerate 1 hourMeanwhile preheat oven to 325FBake casserole about 1 hour, or until mixture seems firm when dish is shaken gentlyServe hotMakes 6 servings | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:09 am | |
| Cheese Puffle 4 egg whites1/4 cup soft butter or margarine1 small clove garlic, crushed7 white bread slices, crusts removed1/3 cup dry white wine1 tbsp flour1 tsp dry mustardDash salt1/2 tsp Worcestershire sauce1/4 tsp pepper4 egg yolks, slightly beaten1 can (10 oz) condensed Cheddar cheese soup, undiluted1/8 tsp cream of tartarIn large bowl of electric mixer, let egg whites warm to room temperature about 1 hourMeanwhile, in small bowl, combine butter with garlic, mixing wellSpread bread slices with garlic butter, then cut each slice into 1 inch stripsLine bottom and side of 1 quart, straight side soufflé dish with bread strips, buttered side outTrim bread even with top edge of dishSprinkle wine evenly over bread, set asidePreheat oven to 400FIn a medium saucepan, combine flour, mustard, salt, Worcestershire, pepper, and egg yolks mixing wellGradually stir in soup until smoothCook, stirring constantly, over very low heat 8 to 10 minutes, or until thickened and smoothCool slightlyAt high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raisedWith wire whisk or rubber scraper, gently fold cheese mixture into egg whites, just until combinedTurn into soufflé dish Bake 20 to 25 minutes, or until Puffle seems firm when gently shaken and is puffed and goldenServe at onceMakes 4 to 6 servings | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:09 am | |
| Deviled Egg Casserole Stuffed Eggs20 hard cooked eggs cut in half lengthwise1/2 cup mayonnaise1 tsp dry mustard1/2 tsp Worcestershire sauceSalt and pepper to tasteSauce2/3 cup butter or margarine1 cup chopped celery1 pound fresh mushrooms, sliced3 cups milk1 cup canned chicken broth1 tbsp instant onion1 cup all purpose flour3 cups half and half1/2 tsp salt or to taste1-1/3 cups sliced ripe olives1-1/2 cups fine bread stuffing mixture3 tbsp butter or margarine, meltedRemove yolks from hard cooked eggsPut whites asideMash yolks until free of lumpsAdd remaining ingredients for stuffed eggs and mix until smoothRefill egg whites with yolk mixture and set asideFor SauceMelt 2/3 cup butter or margarine in large skillet and add celerySauté until tender but not brown, remove and reserveAdd sliced mushrooms to skillet and cook until tenderReturn celery to pan with mushroomsIn bowl, combine milk and chicken broth, add instant onion and stir in flour with whisk until well blendedPour into skillet with celery-mushroom mixtureCook over medium heat until thick and smooth, stirring constantlySlowly add half and half, stirring until thoroughly heatedAdd 1/2 tsp salt or salt to tasteRemove from heat and stir in ripe olivesPour a very thin layer of sauce in bottom of 2 large shallow casseroles (11-3/4x7-1/2x1-3/4 inch)Arrange stuffed eggs on top of sauce, top with remaining sauceCombine fine bread stuffing mixture with melted butter or margarine, sprinkle over top of egg dishBake at 350 for 20 minutes or until hot and bubblyNote Do not overcook eggsAdditional baking in hot sauce will make them tough and rubberyThis recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:10 am | |
| Eggs on Noodle Casserole 5 hard boiled eggs8 oz noodles cooked and drainedPlace noodles in casseroleMix in a saucepan and heat1-2/3 cups evaporated milk1-1/3 cups condensed tomato soupCook over low heat, stirring occasionally. Set mixture asideCut eggs crosswise into halvesRemove egg yolks and rice or mash. Mix in2 tbsp anchovy paste1 tbsp minced parsley1 tsp minced onionMoisten with about 2 tbsp evaporated milk2 to 3 tsp lemon juicePile mixture into the egg white cavities, leave tops roughly roundedArrange eggs on noodles, pour sauce overPrepare with sprinkle of 1/2 cup buttered bread crumbsBake at 350F for 20 to 25 minutesOr until crumbs are browned | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:10 am | |
| Grits Casserole 1 quart milk1/2 cup real butter1-1/4 cups hominy grits (not quick cooking)1 tsp salt1/8 tsp white pepper1/3 cup real butter, melted1-1/2 cups grated Gruyere cheese or Cheddar cheese1/3 cup grated Parmesan cheeseBring milk to boilAdd 1/2 cup butter cut in piecesStir in gritsResume boiling and continue cooking, stirring constantly until consistency of cooked farina.Remove from heat, add seasonings, and then beat on high speed with electric mixer until grits take on a creamy appearance (about 5 minutes)Pour into 13x9x2 inch buttered casserole and let setCut into rectangular pieces(Up to this point, the casserole may be made a day ahead and refrigerated.)Pour the 1/3 cup melted butter over rectangles and sprinkle with mixture of grated cheesesAt serving timeHeat in 400 oven for 30 minutes or until heated through thoroughlyIf desired, put under broiler to brown the top | |
| | | Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Egg Casserole's Sat Nov 08, 2008 12:10 am | |
| Green ChileEgg Puff 10 eggs1/2 cup all purpose flour1 teaspoon baking powder3/4 teaspoon salt12 ounces Monterey Jack cheese, shredded1 (12-ounce) carton cottage cheese2 (4 ounce) cans chopped green chilies1 pound bulk pork sausage, cooked and drained (optional)Beat the eggs in a large bowl until thick and pale yellow. Beat in the flour, baking powder and salt.Stir in the Monterey Jack cheese, cottage cheese, green chilies and crumbled sausage.Pour into a greased 9 by 13 inch baking dishBake at 350 degrees for 30 to 40 minutes Serves 10 to 12 | |
| | | Sponsored content
| Subject: Re: Egg Casserole's | |
| |
| | | | Egg Casserole's | |
|
| Permissions in this forum: | You cannot reply to topics in this forum
| |
| |
| |
|