Saturday, May 26, 2012

How to Prepare Egg Sandwich Spread

egg sandwich spread
  • Mash whole hard-boiled eggs, add mayonnaise to make soft enough.
  • Add pickles, nuts, olives or celery or any other ingredients preferred.
  • Spread on bread for open face sandwiches or top with second slice of bread for full sandwich.

Friday, May 25, 2012

Egg and Noodle Stew

egg and noodle stew
  • 1 box egg noodles or 2 cups dry homemade ones
  • 1 teaspoon salt
  • 3 eggs
  • 4 tablespoons oil
  • 1 cup cubed gluten
  • 4 tablespoons flour
  • 2 cups cold water
  • 1 cup canned or cooked dry garbanzos (optional)

  • Place beaten eggs in the hot oil in a skillet.
  • Cook as for scrambling except continue cooking, stirring constantly, till the oil cooks out of the eggs and they are medium brown.
  • They will foam and bubble on top. This gives the nice flavor.
  • If they do not foam, add more oil.
  • After they have browned, add the gluten and cook a little longer.
  • Stir in flour, mixing well.
  • Add water as for gravy and till thickened.
  • Cook noodles in 4 cups boiling water. Drain if necessary.
  • Combine egg mixture and noodles and mix well.
  • If garbanzos are used, add after eggs and noodles are mixed.

Thursday, May 24, 2012

Egg Cutlets

egg cutlets
  • 6 hard-cooked eggs, chopped
  • 1/2 cup grated cheese
  • Salt to taste
  • 1 cup mushroom sauce
  • 1 egg beaten
  • 4 tablespoons butter
  • Fine bread crumbs or corn meal

  • Add egg, cheese, seasonings and mushroom sauce. Blend well.
  • Pat into an oiled layer pan. Chill in refrigerator.
  • Cut with cookie cutter.
  • Dip in crumbs, egg and then in crumbs again.
  • Saute in butter till lightly brown.

Wednesday, May 23, 2012

Easy Creamed Eggs with Mushrooms and Cheese

easy creamed eggs with mushrooms and cheese
  • 3/4 cup evaporated milk
  • 1/2 cup mild cheese, grated
  • 4 hard-cooked eggs
  • 1/2 cup sauteed mushrooms (asparagus or string beans may be used, also chopped, sauteed gluten or tokwa)

  • Scald milk in top of double boiler.
  • Add cheese, eggs and mushrooms.
  • Serve on toast or in toast timbales. Timbales are made by trimming crusts from edges of soft bread.
  • Press into muffin tins to form cup.
  • Place in moderate (350°F.) oven and allow to toast slowly.

Tuesday, May 22, 2012

Creamed Eggs Variations

creamed eggs variations
  • 6 hard-boiled eggs
  • 2 or 3 tablespoons butter or margarine
  • 2 or 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 cup milk

  • Melt butter in saucepan, blend in flour and salt. 
  • Let bubble up together. 
  • Take off heat, add milk all at once; cook over low to medium heat, stirring constantly till thickened.
  • Slice eggs into white sauce.
  • Serve hot on toast or baking powder biscuits.
  • Garnish with parsley or sliced olives.


Goldenrod Eggs - Slice eggs into white sauce, reserving 3 yolks to be mashed. Sprinkle the mashed eggs over top of cooked egg mixture after placing on toast.

Peas and Olives - Use only 3 eggs, add 1/2 cup cooked green garden peas and 1/2 cup olives. Serve on toast. Other vegetables may be used and the olives omitted.

Mushroom - Add 1/2 cup sauteed mushrooms.

Cheese - Add 1/2 cup grated cheese.

Scalloped Potatoes - Place alternate layers of sliced potatoes (these should be boiled first, then peeled) and the sliced egg, then white sauce. Top with layer of buttered bread crumbs. Bake in moderate oven (350°F. till heated through and crumbs are brown and crispy).

Tomato - Add 2 tablespoons tomato sauce.
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