Chicken Strata A La King
1/2 cup chopped sweet red pepper
In medium saucepan, stir together pepper, onion and water. Cover. Cook over medium heat, stirring occasionally until softened, about 6 to 7 minutes. Add peas. Cover. Cook, stirring occasionally to break peas apart, until mixture is heated throughout. Stir in chicken, mushrooms and seasoning. In large bowl, stir together vegetables and bread cubes. Spoon into lightly greased 8 x 8 x 2-inch baking dish. In large bowl, beat together eggs and milk until well blended. Pour over bread. Cover with foil. Refrigerate several hours or overnight OR bake immediately in preheated 350° F oven 30 minutes. Uncover. Continue baking until golden brown and knife inserted near center comes out clean, about 30 to 40 minutes more.
Thrifty Cottage Casserole
In large bowl, beat together eggs, cheese, onion, nutmeg and salt, if desired, until well blended. Gently stir in spinach and noodles. Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. Spread noodle mixture in dish. Cover with aluminum foil. Bake in preheated 350° F oven until knife inserted near center comes out clean, about 35 to 45 minutes.
1 pound zucchini, sliced (about
In large skillet over high
heat, cover and cook zucchini, spinach, mushrooms, and garlic, until
Take-Along Breakfast Special
4 hard-cooked eggs*, chopped
In small bowl, stir together eggs, cheese and dressing until well blended.
Cover and chill to blend flavors. Spread 1/2 of the mixture on each of
2 waffles. In oven or toaster oven, broil 6 inches from heat, until warm,
about 3 minutes, if desired. Garnish with tomato wedges and parsley if
desired. Top with additional waffles, if desired.
Stuffed Peppers with Egg and Cheese
2 & 1/2 pound red bell peppers,
8.75 oz brined sheep's cheese,
Bake peel and seed the peppers. Mix the crumbled cheese with 4 beaten eggs. Stuff the pepper swith the mixture, roll in breadcrumbs and beaten eggs and fry in hot oil. Serve sprinkled with finely chopped parsley.
1 lb potatoes cooked and mashed
Beat the mashed potatoes and cheese until smooth, then season with salt and pepper.Divide the mixture into 4 portions and mould a portion around each hardboiled egg, using floured hands. Dip the coated eggs in beaten egg and coat with breadcrumbs.Heat oil in a deep fryer to 375F or until a bread cube browns in 40 seconds. Fry the eggs for about 5 minutes,or until golden brown and crisp. Drain on paper towel. Eat hot or cold
1 small onion chopped
Cook onion very slowly in butter.Add
tomato, bring to boil then break in egg, salt, pepper, herbs, keep stirring
17 oz can refried beans
Heat the refried beans and enchilada sauce in seperate saucepans. Cover both pans and set them aside until needed. Preheat the oven to 225F. Pour a 1/4 inch in depth of oil into a small non-stick frying pan and heat.Add the tortillas, one at a time, to the oil and fry them for about 30 seconds on each side until they are just crisp. Drain the tortillas on kitchen paper, and keep them warm in the oven. Discard the oil used for frying. Let the frying pan cool slightly, then wipe it with kitchen paper to remove all but a film of oil and fry 2 of the eggs until the whites are just set. Season with salt and freshly ground pepper, then transfer them to the oven. Cook the remaining eggs the same way. To Serve, place a tortilla on each of four plates. Spread a layer of refried beans over each tortilla, then top with an egg. Spoon over the warm enchilada sauce, sprinkle with the cheese and serve.
2 red peppers
Preheat the oven to 180C/350F. Seed and thinly slice the peppers. Heat the oil in a large frying pan and fry the onion and garlic gently for about 5 minutes, stirring until softened. Add the peppers to the pan and fry for 10 minutes. Stir in the tomatoes and puree or juice, the basil and seasoning. Cook gently for a further 10 minutes until the peppers are soft. Spoon the mixture into 4 ovenproof dishes. Make a hollow in the centre and break an egg into each. Spoon 2 tsp cream over the yolk of each egg and sprinkle with a little black pepper or cayenne, as preferred. Bake for 12-15 minutes until the white of the egg is lightly set. Serve at once with chunks of warm, crusty French or Spanish bread.
Berry Souffle Omelette
4 eggs, separated
In a bowl, beat the egg yolks,
lemon rind, sugar, vanilla essence and cream until pale and slightly thickened.
Set aside. Whisk the egg whites until holding stiff peaks. Mix 2 tbsp
of the whites into the egg yolk mixture,