Egg Recipes

-Joyce Burton - PDPP83A 1/4 c Margarine; divided

4 Matzo boards; broken into

-small pieces 1 c -Water

2 tb Light brown sugar; packed

2 ts Light brown sugar; packed

4 Eggs; separated

4 sm Apples; cored, pared, and

-coarsely shredded 8 lg Pitted prunes; diced

2 ts Lemon juice

1/2 ts Ground cinnamon

ds Salt Preheat oven to 350 F. Grease eight 6-ounce custard cups with 1/4 teaspoon margarine each; set aside. In small bowl combine matzo and water; set aside. In Syndicated By: Recipe Feeds

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12 oz Flour

6 oz Margarine

6 oz Soft brown sugar

6 oz Sultanas (raisins)

2 oz Chopped almonds

4 tb Treacle (molasses)

2 tb Buttermilk

1 ts Baking soda

1 ts Ground cinnamon

1 ts Ground ginger

2 Eggs

1. Sift flour with baking soda and spices. Cream margarine and sugar,

add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes.

1 ea 9-inch Graham Cracker Crust

3 ea Large Uncracked Eggs.

1/2 c Plus 2 T Sugar

1/4 c Lemon Juice

1/2 pt (1 C) Whipping Cream,Whipped

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry ‘n’ Spice Sauce.

2 c Self-rising cornmeal

1 tb Sugar

1/2 ts Salt

1 1/4 c Milk

2 lg Eggs, lightly beaten

1/4 c Vegetable oil

1 ts Worchstershire sauce

1/4 ts Hot sauce

2 c Thinly sliced fresh okra

-(about 1/2 pound) 1/4 c Chopped onion

Combine first 3 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened. Fold in okra and onion. Grease muffin pans, and place in a 400′ oven for 5 minutes. Quickly spoon batter into prepared pans, filling two-thirds full; bake at 400′ for 20 minutes or until lightly browned. Remove from pans immediately. Yield: 1-1/2 dozen

12 Regular or 48 miniature

-muffins 2 tb Coarsely chopped,

Peeled fresh ginger root 1 Or 2 lemons, well scrubbed

-and Patted dry 1/2 c (1 stick) butter, at room

Temperature 1 c Granulated sugar

2 lg Eggs

1 ts Baking soda

1 c Plain yogurt or buttermilk

2 c All-purpose flour

1/4 c Freshly squeezed lemon juice

2 tb Granulated sugar

Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, re

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2 c Finely chopped ripe peaches

1 1/4 c Sugar

1/2 Juice of lemon

2 Large eggs

2 c Heavy or whipping cream

1 c Milk

The best way to capture the elusive flavore of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. 1. Combine the peaches, 1/2 cup of the sugar, and the

lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. 2.Remove the peaches from the refrigerator and drain

the juice into another bowl. Return the peaches to the refrigerator. 3.Whisk the eggs in a mxing bowl until light and

fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. 4. Transfer the mixture to an ice cream maker and

freeze following manufacturer’s instructions. 5.After the ice cream stiffens (about 2 minutes before

if is sone) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.

9 1/4 oz Canned tuna

1/4 c Celery, finely chopped

1/4 c Onion, finely chopped

1/4 c Sweet pickle relish

1/4 c Salad dressing (mayonnaise)

12 sl Bread, dry

2 Eggs; beaten

1/3 c Milk

1/2 ts Vanilla

2 tb Oil or fat (approximately)

Drain and flake tuna. Mix with celery, onion, relish, and salad dressing. Spread tuna mixture on 6 slices of bread; top with remaining slices. Mix eggs, milk, and vanilla. Dip sandwiches into egg mixture to coat each side. Brown in fat on a hot griddle or in a frypan, about 3 to 4 minutes on each side. Calories per sandwich: About 360 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias

1 cn Raspberry pie filling

-(large) 1 Yellow cake mix

4 Eggs

1 cn 7up

-Cooking oil 1 12″

1 Bag Kingsford charcoal

-Dutch Oven 1. Mix cake following directions using 1/2 of 7up for part of liquid

and 4 eggs. 2. Mix pie filling and 1/2 can of 7up and pour in dutch oven. 3. Carefully pour cake mix batter on top of respberries ( do not mix). 4. Cook 20 th 30 minutes at 350 degrees place 8 coals on top of dutch oven and 16 coals on bottom. 5. Check cobler with tooth pick after 20 minutes. 6. Serve cobler with cool whip of vanilla ice cream.