Creamed Eggs on Toast

I seen this on allrecipes and thought would be good to use some of those leftover easter eggs.- Laura


Creamed Eggs on Toast 

Ingredients
    * 12 hard-cooked eggs, peeled
    * 1/4 cup butter
    * 1/2 cup all-purpose flour
    * 3 cups milk
    * 1 tablespoon chicken bouillon granules
    * 6 slices white bread, lightly toasted
    * salt and white pepper to taste

Directions
    1. Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside. 
    2. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper. 
 
Laura

Baked Stuffed French Toast

Baked Stuffed French Toast

nonstick cooking spray

8 2 inch slices french bread
1/4 cup butter or margarine
1/4 cup (2 oz) cream cheese
1/2 cup raspberry jam
1 1/2 cup egg substitute
1 cup milk
1/2 cup sugar
1/2 tsp ground cinnamon
1 cup sliced almonds
1/4 cup dark brown sugar
1/4 cup rolled oats
2 tbsp flour
1/4 tsp vanilla extract

Spray 9X13 inch baking dish with nonstick cooking spray.

Preheat oven to 325 degrees.

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice.  Set aside.

In a bowl, combine the butter, cream cheese and jam and mix together.  Spoon 2 tbsp of the jam mixture onto each slice of bread and la it in the prepared baking dish.  Set aside.

In another bowl, combine the egg substitute, milk, granulated sugar, and cinnamon and stir to combine.  Pour over the bread.  Set aside and let sit for 30 minutes until the egg mixture has soaked into the bread.  Turn over and let the other side of the bread soak for 30 more minutes.

Combine the almonds, brown sugar, oats, flour, and remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs.  Scatter mixture over the bread.  Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is browned.

To freeze:  Cover with heavy-duty aluminum foil.  Label, date, and freeze for up to 3 months.  Thaw at room temperature before baking as directed.

Monkey Bread Muffin

Monkey Bread Muffin
 
1 12 ounce can biscuites (10 in a can)
3 tbs. maple syrup
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tb. ground cinnamon
1/2 cup finely chopped pecans
 
Preheat oven to 375ºF.
 
Place cupcake liners in a 12 cup muffin pan.  With kitchen shears, cut each biscuit into 4 pieces; set aside.  
 
IN a small bowl, combine the maple syrup and melted butter.  In a separate bowl, mix the sugar, cinnamon and pecans.  

Dip each biscuit piece into the maple butter mixture, then roll in the sugar mixture.  Place 3 or 4 coated pieces in each muffin cup, pressing down to compact.
 
Bake the muffins for 15 to 17 minutes.  Allow to cool in the pan for 5 minutes before removing to wire racks.  Serve warm.
 
Serves 12
 
USA Weekend 

The BEST BUTTERMILK DOUGHNUTS

The BEST BUTTERMILK DOUGHNUTS

2 eggs
1 c. granulated sugar
1/4 c. cooking oil
1 tsp. vanilla
4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk

Beat eggs until thick and lemon colored. Add the granulated sugar and beat until

smooth. Stir in the 1/4 cup cooking oil and the vanilla. Thoroughly stir together

dry ingredients. Add to egg mixture alternately with buttermilk. Turn out onto a

lightly floured surface and roll to 1/2" thickness. Cut with a floured doughnut cutter.

Fry in deep hot oil, 375 degrees, until golden brown, about 3 minutes, turning once.

Drain on paper toweling. Serve plain or sprinkled with granulated or powdered sugar.

Makes 24 doughnuts. Enjoy.

A Different Carrot Raisin Salad

A Different Carrot Raisin Salad  

3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut 1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt 

In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving 

Blueberry Salad

 Blueberry Salad

2 boxes (3 oz ea) red rasberry jello 
3 cups hot water 
3/4 cup cold water 
1 envelope plain gelatin 
1/2 cup cold water 
1 cup evaporated milk (not sweetened condensed milk) 
1 cup sugar 
1 tsp vanilla 
1 pkg (8 oz) cream cheese 
1/2 cup chopped walnuts 
1 can blueberry pie filling

First layer: Dissolve 1 box red rasberry gelatin in 2 cups hot water.  Let set in refrigerator until firm before making and adding next layer. 
Second layer: Dissolve 1 envelope plain gelatin in 1/2 cup cold water. Heat 1 cup cream or evaporated milk and 1 cup sugar until hot without boiling. Mix into gelatin mixture, add vanilla and cream cheese and blend with mixer. Add nuts and pour over first layer. Let set until firm before adding third layer. 
Third layer: Dissolve 1 box red rasberry gelatin in 1 cup hot water. Add 3/4 cup cold water and 1 can blueberry pie filling. Add to other 2 layers and chill until set. 

Refreshing Frozen Fruit Salad

Refreshing Frozen Fruit Salad

1 small box Strawberry Jello
1 cup Water; boiling
6 ounces Pink lemonade concentrate
8 ounces Cool Whip; thawed
16 ounces Peach slices; drained
3/4 cup Seedless green grapes
1/4 cup Maraschino cherries
2 Bananas; sliced 1" thick

In large bowl, dissolve jello in boiling water; add lemonade concentrate and stir until melted. Chill until slightly thickened, about 45 minutes. Blend in whipped topping; fold in fruit. Pour into 9x5 loaf pan. Freeze about 4 hours or until firm. 

To serve, unmold. Garnish with additional fruit if desired

Curried Tropical Fruit Salad

Curried Tropical Fruit Salad

1 package (8 to 12 oz.) DOLE® Special Blends Salad, any variety
1/2 cup buttermilk
2 tablespoons lime juice
1 teaspoon curry powder
2 teaspoons honey
1 DOLE Fresh Pineapple
1 medium DOLE Mango or Papaya, peeled, seeded, cut into 1-inch
2 kiwi, peeled and sliced
Toasted slivered almonds (optional)

Place salad blend on large serving platter.
Stir together buttermilk, lime juice, curry powder and honey in small bowl.
Twist crown from pineapple. Cut pineapple lengthwise into quarters. Remove fruit from shell; core fruit. Cover and refrigerate two quarters of pineapple; cut remaining into thin slices.
Arrange pineapple wedges, mango chunks and kiwi slices over lettuce. Garnish with almonds, if desired and drizzle dressing over salad. Serve immediately.

Nutritional Information:
Per Serving: 84 calories, 1g fat (0g sat.), 1mg cholesterol, 41mg sodium, 17g carbohydrate, 3g protein 

Fruit Salad with Cannoli Cream

Fruit Salad with Cannoli Cream

  ==============================

    1/3 cup whole milk ricotta cheese

    2 tablespoons plus 1/3 cup whipping cream

    3 tablespoons powdered sugar

    Pinch ground cinnamon

    12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)

    1/2 dry pint fresh raspberries (about 1 1/4 cups)

    1 tablespoon sugar

    1 tablespoon fresh lemon juice

    2 kiwi, peeled, cut into 1/2-inch pieces

    3 tablespoons sliced almonds, toasted



  Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. 

Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

  Toss the strawberries, raspberries, sugar, and lemon juice in a
medium bowl to combine. Let stand until juices form, tossing
occasionally, about 15 minutes. Add the kiwi.

  Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta
cream atop the fruit. Sprinkle with the almonds and serve.

CRUNCHY TUNA SANDWICHES

CRUNCHY TUNA SANDWICHES

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12 slices bread
6 1/2 oz. tuna, drained and flaked
1 hard-cooked egg, chopped
2 Tbsp. pickle relish
2 Tbsp. mayonnaise
1 Tbsp. mustard
Velveeta cheese

Combine tuna, egg, relish, mayonnaise and mustard. Set aside. In a small shallow bowl, coarsely crumble 2 1/2 cups potato 
chips. Set aside. In a large shallow bowl, combine 2 raw eggs and 1/2 cup milk. Beat well. Dip 1 slice of bread into raw egg 
mixture and then into chips. Place on greased cookie sheet. Spread tuna mixture over bread. Bake 10 minutes. Add sliced 
Velveeta cheese. Bake 5 minutes. Serves 12.
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This is a recipe from our database at Cookbooks On/Line!

TUNA LASAGNE

TUNA LASAGNE

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Kraft oil
1/2 c. chopped onion
1 garlic clove, minced (I use
garlic juice)
2 (7 oz.) cans drained tuna
1 (10 1/2 oz.) can cream of
celery soup
1/2 c. milk
1/2 tsp. oregano
1/4 tsp. pepper
1/2 lb. lasagne noodles
1 (6 oz.) pkg. Kraft natural
Mozzarella cheese
1/2 lb. Velveeta cheese,
sliced
Kraft grated Parmesan cheese

In Kraft oil saute until tender chopped onion and garlic
clove. Add tuna, soup, milk, oregano and pepper. Cook lasagne
noodles as directed on package. In a 12 x 7-inch baking dish
arrange alternate layers of noodles, tuna sauce, slices of
Mozzarella cheese, Velveeta cheese slices and grated Parmesan
cheese, ending with the Parmesan cheese. Bake at 350 degrees for 30
minutes.
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This is a recipe from our database at Cookbooks On/Line!

Tuna Wiggle

Tuna Wiggle

1 can cream of mushroom soup
1 can tuna fish (drained)
1 small can mushrooms, chopped and drained (mushrooms are optional)
1 2 lb. bag egg noodles 

Cook egg noodles as usual. Drain and return to stove. Mix in soup, tuna fish, and mushrooms. Cook over high heat until hot. Remove and serve. 

Tuna and Cannellini Bean Salad

Tuna and Cannellini Bean Salad
 
1 can (7 oz.) premium canned tuna, drained
¾ cup red onion, thinly sliced crosswise
1 can (15.5 oz.) BUSH’S BEST Cannellini Beans, drained and rinsed
Salt and pepper to taste
5 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
 
Serves 6
 
Pour tuna into bowl and break up with fork.
 
Stir in onion and beans.  Season with salt and pepper.
 
Toss thoroughly with olive oil and vinegar.  Serve at room temperature.

~Loretta

Oriental Pan-Seared Ahi Tuna Appetizer

Oriental Pan-Seared Ahi Tuna Appetizer

8 ounces Ahi tuna steak, about 1-inch thick (sushi grade)
Black sesame seeds to coat tuna (see note)
1 tablespoon sesame oil
1 tablespoon vegetable oil
Oriental dipping sauce (see recipe)
Assorted crackers

Coat one side of tuna steak with black sesame seeds.
In skillet, pour sesame and vegetable oils.
Turn heat on high. When hot, place tuna in skillet,
sesame seeds down. Pan sear on both sides about
2-1/2 to 3 minutes on both sides for a rare steak, or
longer for desired doneness. Cut into 1/4-inch thick
slices and serve with Oriental dipping sauce and
crackers.

Makes 2 to 4 appetizer servings. (Double recipe for entree).

Oriental dipping sauce;
1 cup hoisin sauce
2-1/2 tablespoons teriyaki sauce
2 tablespoons Oriental plum sauce
2 tablespoons prepared Korean garlic chile sauce
3 tablespoons champagne or white wine
1 tablespoon sesame oil

Combine all ingredients in bowl and whisk.
Can be made ahead of time and refrigerated.
Makes about 2 cups.

Ground Beef And Noodles

Ground Beef And Noodles



8 ounces noodles; uncooked
2 tablespoons butter
1 1/2 pounds ground chuck
1/4 cup onion; chopped
15 ounces tomato sauce
1 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
8 ounces cream cheese; softened
8 ounces cottage cheese
1/2 cup sour cream
1 cup shredded cheddar cheese

Preheat oven to 350. Cook noodles according to directions. Drain them and
return them to the pan, and toss with butter. Set aside. Brown ground chuck
in a skillet, crumbling it as it cooks. Drain fat and add onion, tomato
sauce, salt, garlic salt, and pepper. Simmer for 5 minutes. Mix cream
cheese, cottage cheese, and sour cream with noodles. Spoon half of noodle
and cheese mixture into a greased 2- quart baking dish. Add half of meat
mixture. Repeat layers and top with shredded cheese. Bake for about 30
minutes, or until bubbly.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 784 Calories; 53g Fat (61.2%
calories from fat); 40g Protein; 36g Carbohydrate; 2g Dietary Fiber; 204mg
Cholesterol; 1387mg Sodium.  Exchanges: 2 Grain(Starch); 5 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 8 Fat; 0 Other Carbohydrates.

NOTES : Posted to Monthly Recipe Swap  Monthly-Recipe-Swap@yahoogroups.com


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor:  Rosemary Brown, "Big Kitchen Instruction Book"

Yield: 6 servings

Mexi-Beef and Noodle Skillet Supper

Mexi-Beef and Noodle Skillet Supper

1 lb extra lean ground beef
2 cups uncooked medium egg noodles
1 11 oz can whole kernel corn, drained
1 cup sliced green onions
1 cup water
1/2 cup thick and chunky salsa
1 8oz can tomato sauce
Shredded taco cheese

In a large skillet, brown beef and drain.  Stir in all remaining
ingredients (except shredded cheddar) and bring to boil.  Reduce
heat to simmer and cover.  Simmer for 10-12 minutes until noodles
reach your desired doneness while stirring occasionally. Top with the shredded cheddar just before serving.



Makes 4 12 oz servings.

Boogie Woogie Beef

Boogie Woogie Beef


recipegoldmine

1 (10 3/4 ounce) can cream of mushroom soup 
1/2 cup red wine 
1 envelope Lipton beefy onion soup mix
1/2 teaspoon dried thyme 
2 pounds stew beef 
8 ounces fresh mushrooms, sliced 
8 ounces baby carrots

Mix cream of mushroom soup, wine, beefy onion soup mix and dried thyme in crock pot. Add meat, carrots, and mushrooms; and stir.

Cook on HIGH for 4 hours, then on LOW for 4 hours, or just cook on LOW for about 8 to 10 hours.

Serves 4.
 

No Peeking Beef Sauce

No Peekinlf Sauce No Peeking Beef  Sauce  Ingredients : 2 lbs. beef stew, cut in 1 inch pieces 1 envelope Lipton onion soup 1 can mushroom soup 1 (4oz.) can mushrooms 1/2 cup red wine (optional) 1 cup water Instructions : Combine ingredients and simmer over medium heat for 1 to 2 hours or bake in oven 1 to 2 hours. Serve over rice,