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Egg Dishes |
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GWEN'S CRUSTLESS QUICHE
1 cup cooked bacon, crumbled
1 small onion, finely chopped
1/4 cup green peppers, finely chopped
1 can mushroom stems & pieces, finely chopped
6 eggs
2 cups milk
1/4 cup melted butter
1 cup Bisquick baking mix
2 cups cheddar cheese, shredded
Cook bacon until tender crisp, remove excess grease (save 2 tsp
for sauteeing the onion mixture), pat with paper towel & finely crumble
(I use a small electric chopper which is ideal for this).
Place the bacon fat in a skillet & add the chopped onion,
mushrooms & green pepper, saute until the veggies are tender.
Blend the remaining ingredients in mixing bowl. Stir in bacon
& onion mixture.
Place into a greased 9-inch deep-dish.
Let stand 10 minutes and place in a preheated 325 degree F. oven.
Bake for 40 to 50 minutes or until center sets.
Let stand for at least 5 minutes before serving.
Serves 6 to 8 generous portions.
DEVILED EGGS
12 Eggs, hard boiled
1/4 cup miracle whip
1/8 tsp salt
1 tbsp sweet pickle juice
paprika
Cut the eggs in half length wise (so they are an oval).
Scoop the yolk out of the eggs and put in a bowl. Arrange the
whites on a devilled egg plate or plain plate. Mash the
egg yolks, add miracle whip, salt & pickle juice & cream
together. Fill the egg white halves with this yolk
mixture. Sprinkle lightly with paprika.
(For a decorative party look, fill a pastry bag with the yolk
mixture and decoratively swirl the yolk mixture in the egg
white halves). Makes 24 devilled eggs.
PICKLED EGGS
2 cups white vinegar
½ cup water
1 cup sugar
1 tbsp salt
1 tbsp celery seed
1 tbsp mustard seed
6 whole cloves
Simmer the above ingredients together. Strain & pour
over 12 shelled hard cooked eggs & 2 onions sliced. Cover
& refrigerate. Let stand at least 2 days before using.
HINT:
Eggs: Always salt eggs after
cooking or your eggs will be tough.
HINTS & TIPS
FOR EGGS
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