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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We have so much here today that I won't waste much time in this section other than to let you know we are alive and kicking in Texas. The weather is unseasonably good and the mosquitoes haven't quite caught up with the calendar - or us. Yippee! No matter the weather or much else anything because someone else always has it worse. If you have your health, there's not too much else that really does matter. Now would be an excellent time to say "thanks!" to higher powers for the health we have, and pray for those who are truly less fortunate. If everyone you know is healthy, then say a prayer for one of my bestest friends who is still very ill. Please... say one for her anyway. The current Monthly Theme topic is: "Just Like Mom Used to Make". We're looking for recipes that remind you of home; comfort food that makes you feel Mom made it just for you. In my case, I have searched for recipes that are similar to what my grandmother made when I was a child (she didn't use recipes except for baking) and some my mom still makes today. Please try to participate in this great topic. You may send any and all you want to the link found in the Monthly Theme - Recipe Submission section of this newsletter. Thanks! There have been no recent donations received toward the publishing bills due this month (I have really big ones that come due April and October). I like to brag a little here about those of you who help out but we've reached a dry spell. Every penny received thus far will certainly help whittle it down for me. My thanks, again, for all who have helped. If you've wanted to help but don't know how, visit the Reader Support section of this newsletter. If you ever want to know what's happening in a2z-land, just visit the a2z QT (Quick-Topic) Forum. You never know what you'll find there. You do not have to sign in, sign up, nada. Just click on the link and you're in. Thanks. Today, we're sharing the last of our previous Monthly Theme: Egg-ceptional Recipes. This ended up being a very good theme with no duplicates. So many of the recipes use eggs in a clever way, combined with other tasty ingredients. Please join me in thanking the following for their help: Jim D., WA State Shirley, WA State Lisa H., Belmont, NC Marilyn, OH Leasa, IA Larry Holmes, Toronto, Canada Treva, NC Mary S., Nashville, TN Rosie P., WI Pat, Merritt Island, FL Marty B., Tell City, IN Luanne, FL Larry, Spring Hill, TN Tia, Nova Scotia, Canada Pat, Minden, NV Cindy, Jesup, GA Patricia, Charlevoix, MI Pam H., Swanton, OH Linda H., Rosharon, TX Jean, Syracuse, NY Johnny, LA We'll see you here again on Wednesday, God willing. PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue or the Donations section of the web site. Your help is greatly appreciated. PPS: The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops: GNWE.

Just a Pinch of Kindness

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Shared by Jim D., WA State "The happiness of my life depends on the quality of my thoughts". Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

THINGS YOU DON'T HEAR ANYMORE........  Shared by Shirley, WA State Be sure to refill the ice trays, we're going to have company after while. Watch for the postman, I want to get this letter to Aunt Mary in the mail today. Quit slamming the screen door when you are on your way out! Be sure and pull the windows down when you leave, it looks like a shower is coming up. Don't forget to wind the clock before you go to bed. Wash your feet before you go to bed, they are nasty from playing outside all day barefooted. Why can't you remember to roll up your pant legs? Getting them caught in the bicycle chain so many times is tearing them up. You have torn the knees out of that pair of pants so many times there is nothing left to put a patch on. Don't you go outside with your good school clothes on! Go comb your hair; it looks like the rats have nested in it all night. Be sure and pour the cream off the top of the milk when you open the new bottle. Take that empty bottle to the store with you so you won't have to pay a deposit on another one. Put a dish towel over the cake so the flies won't get on it. Quit jumping on the floor! I have a cake in the oven and you are going to make it fall if you don't quit! Let me know when the Fuller Brush man comes by, I need to get a few things from him. You boys stay close by, the car may not start and I will need you to help push it off. There's a dollar in my purse, get 5 gallons of gas when you go to town. Open the back door and see if we can get a breeze through here, it is getting hot. You can walk to the store; it won't hurt you to get some exercise. Don't sit too close to the TV. It is hard on your eyes. If you pull that stunt again, I am going to wear you out! Don't lose that button; I'll sew it back on after awhile. Wash under your neck before you come to the table, you have beads of dirt and sweat all under there. Get out from under the sewing machine; pumping it messes up the thread! Be sure and fill the lamps this morning so we don't have to do that tonight in the dark. Here, take this old magazine to the toilet with you when you go, we are almost out of paper out there. Go out to the well and draw a bucket of water so I can wash dishes. Don't turn the radio on now, I want the battery to be up when the Grand Ole Opry comes on. No! I don't have nine cents for you to go to the show. Do you think money grows on trees? Eat those vegetables, they'll make you big and strong like your daddy. That dog is NOT coming in this house! I don't care how cold it is out there, dogs just don't come in the house. Sit still! I'm trying to get your hair cut straight and you keep moving and it is all botched up. Hush your mouth! I don't want to hear words like that! I'll wash your mouth out with soap! It is time for your system to be cleaned out. I am going to give you a dose of castor oil tonight. If you get a spanking in school and I find out about it, you'll get another one when you get home. Quit crossing your eyes! They will get stuck that way! Soak your foot in this pan of coal oil so that bad cut won't get infected. When you take your driving test, don't forget to signal each turn. Left arm straight out the window for a left turn; left arm bent up at the elbow for a right turn; and straight down to the side of the door when you are going to stop. It is: "Yes Ma'am!" and "No Ma'am!" to me, young man, and don't you forget it! Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

Boiling point of water Shared by Lisa H., Belmont, NC You might have been told that water boils at 100 degrees Celsius (212F) but the boiling point of water actually depends on the oxygen content and atmospheric pressure. The higher the altitude, the lower the temperature at which water boils. People who live at high altitudes, like Tibetans, drink their tea while it is bubbling with boiling. Many Tibetans who moved to India suffered serious burns when they drank their boiling tea at sea-level. British Standard 6008 and International Standard ISO 3103 advise that tea is best made with water that is freshly boiled. Prolonged boiling of water, or water that is boiled twice, drives off the dissolved oxygen in the water, making the tea taste flat Pack a Box of Baking Soda When Going Camping Shared by Marilyn, OH You can use it if a bee stings you. Make a paste of baking soda and water and apply to the affected area to soothe it.  To help put out a dying campfire, toss a handful of baking soda at the base of the fire.  To get rid of smells in your sleeping bag, pour some baking soda inside to absorb odors. I thought this was a clever little trick. Shared by Leasa, IA You can easily remove cobwebs from hard to reach places by wrapping an old rag around a tennis ball, secure it with a couple of rubber bands and throw it at all those cobwebs. Of course, this should not be recommended for use by small children ..lol and beware of falling spiders!! Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

Just Like Mom Used to Make Here's the scoop on the current theme: Since May is the month we celebrate Mother's Day, I thought it befitting that we honor her (and ourselves?) with recipes that are just like Mom used to make. I don't know about you, but I think of comfort food and more traditional recipes when I think of what Mom used to make. What better way to pay tribute to the one person who probably taught more folks to cook than any other: Mom. What we're looking for is recipes that are reminiscent of home cooking, perhaps using fewer "convenience" ingredients and more basic staples. Whatever dish you serve that reminds you most of home, or the recipes that evoke memories of the safe haven of Mom's kitchen, please share them with us during this Monthly Theme. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Just Like Mom Used to Make. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Just Like Mom Used to Make A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Just Like Mom Used to Make. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Just Like Mom Used to Make has a deadline of April 30, 2008, and will be posted on May 4, 2008. Please use this email link to submit a recipe for theme recipes: Just Like Mom Used to Make As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our April Birthday Babies: 2nd Elyse S. in Kingman, Arizona 2nd Ann in Hamley Bridge, South Australia 2nd Nancy in Kingsport, Tennessee 3rd Doug in Harvard, Nebraska 4th Jean P. in Syracuse, New York 4th Joyce B. in Salem, Illinois 4th Deb O. in Kewanee, Illinois 5th Twain F. in Milton, Pennsylvania 5th Karen in Garland, Texas 7th Carol N. in Tupper Lake, New York 7th Connie W. in Deer Lodge, Tennessee 8th Liliane A. in Puerto Vallarta, Mexico 8th Cathy B. in Columbus, Ohio 9th Daisy in Negaunee, Michigan 12th Ellen C. in Eufaula, Alabama 12th Patrisha J. in Tallahassee, Florida 14th Cheryl C. in Queensland, Australia 15th Tracey L. in Newmarket, Ontario, Canada 15th Misty C. in Jacksonville, Florida 16th Elizabeth P. in Spring City, Tennessee 17th Andrea Y. in Long Beach, Mississippi 17th Shelia S. in Dandridge, Tennessee 18th Loretta K. in St. Stephen, NB, Canada 18th Dot C. in Georgia 19th Sharon M. in Fayetteville, Tennessee 19th Lisa C. in Orem, Utah 19th Richard in Bexley, NSW, Australia 19th Paulette H. in Killdeer, North Dakota 21st William P. in Canada 22nd Robert B. in Oshawa, Ontario, Canada 22nd Janice R. in Poplar Bluff, Missouri 23rd Jan O. in Hanover, Wisconsin 23rd Kayte S. in New Johnsonville, Tennessee 25th Nancy in Florida 25th Regina in Bangalore, Karnataka, India 27th Alicia M. in Paris, Texas 27th Iman in Shomolu, Lagos 27th Cassandra in Raleigh, North Carolina 28th Joretta P. in Enterprise, Alabama 29th Midge B. in Watertown, South Dakota 29th Justin S. in New Johnsonville, Tennessee 30th Mandy M. in Norfolk, Virginia 30th Liz C. in Billings, Montana 30th Audrey E. in Amarillo, Texas Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

A Few Truisms of Life.....  Shared by Jim D., WA State 1. Regular naps prevent old age... especially if you take them while driving. 2. Having one child makes you a parent; having two makes you a referee. 3. Marriage is a relationship in which one person is always right and the other is the husband! 4. They said we should all pay our tax with a smile. I tried - but they wanted cash. 5. A child's greatest period of growth is the month after you've purchased new school uniforms. 6. Don't feel bad. A lot of people have no talent. 7. Don't marry the person you want to live with, marry the one you cannot live without... but whatever you do, you'll regret it later. 8. You can't buy love . . but you pay heavily for it. 9. True friends stab you in the front. 10. Forgiveness is giving up my right to hate you for hurting me. 11. Bad officials are elected by good citizens who do not vote. 12. Laziness is nothing more than the habit of resting before you get tired. 13. My wife and I always compromise. I admit I'm wrong and she agrees with me. 14. Those who can't laugh at themselves leave the job to others. 15. Ladies first. Pretty ladies sooner. 16. It doesn't matter how often a married man changes his job, he still ends up with the same boss. 17. They call our language the mother tongue because the father seldom gets to speak. 18. Saving is the best thing. Especially when your parents have done it for you. 19. Wise men talk because they have something to say; fools talk because they have to say something. 20. Real friends are the ones who survive transitions between address books. -- Author unknown -- Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

TENNESSEE TENNESSEE EGGS This is very good served on top of toasted English muffins or hot biscuits. 6 boiled eggs  1 tablespoon butter  1 tablespoon all-purpose flour  2 cups heavy cream 1 cup sharp shredded cheddar cheese salt and pepper to taste  ground cayenne pepper to taste  1/4 cup dry bread crumbs  Preheat oven to 350 degrees F (175 degrees C). Separate yolks from whites; finely chop each separately. Melt butter over low heat and gently stir in flour. Gradually blend in cream. Add cheese, stirring constantly as it thickens. Season with salt, pepper and cayenne to taste. Mix egg whites with cream sauce and pour into greased 1 1/2 quart casserole. Cover with one half of the bread crumbs. Add yolks, top with final layer of crumbs. Bake in preheated oven for 30 to 40 minutes until bubbly. Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind EGG INDIAN CURRY ~Submitted by Larry Holmes, Toronto, Canada 1/2 cup finely chopped onion 1/4 cup butter 1 teaspoon salt 1/4 cup flour 1 1/2 cups water or broth 1/2 cup milk 1/4 teaspoon pepper 1/4 teaspoon celery seed 1/2 teaspoon ground ginger 2 teaspoons curry powder 8 hard-cooked eggs 4 servings hot fluffy cooked rice Cook onion in butter until tender, but not brown. Add salt and flour; stir until bubbly and well blended. Add seasonings, milk and water or broth. Cook. stirring constantly until smooth and thickened. Add more curry to taste, if desired. Place hot rice in serving dish. Cut and “X” on small end of each egg. Pour curry sauce on rice and place eggs attractively in center. Serve immediately. Yield: 4 servings. DEVILED EGGS IN MUSHROOM SAUCE ~Submitted by Larry Holmes, Toronto, Canada 12 hard-cooked eggs, cut in half lengthwise 2 teaspoons grated onion 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard 1/4 teaspoon pepper 1/4 cup salad dressing or mayonnaise 1 tablespoon wine or cider vinegar 2 teaspoons salt 1/4 cup butter 1/2 pound fresh mushrooms, sliced 1/4 cup thinly sliced green onions 3 tablespoons flour 2 cups milk or half and half, as desired Remove yolks; save egg white. Sieve yolks and blend with next 6 ingredients and 1 teaspoons salt. Fill egg whites with mixture, using spoon or decorator tube in pastry bag, as desired. Melt butter in heavy fry pan over moderate heat. Add mushrooms and green onion; cook until mushrooms are limp. Sprinkle flour and remaining 1 teaspoons salt over mushrooms; mix well. Add milk or half and half and cook, stirring constantly, until mixture thickens. Arrange 4 eggs halves in each of 6 buttered individual (6 or 8 ounce) ; casseroles; pour in equal amounts of sauce over eggs. Bake in moderate oven (350 degrees F.) 15 to 20 minutes or until hot and bubbly. Yield: 6 servings PICKLED EGGS ~Submitted by Larry Holmes, Toronto, Canada 4 cups cider vinegar 1 cup water 1 tablespoons peppercorns 1 tablespoon whole allspice 1 tablespoons finely chopped ginger root OR ½ teaspoon ground ginger 2 teaspoons whole cloves 1 teaspoon salt 1/2 teaspoons nutmeg or mace 12 hard-cooked eggs, shelled Combine first 8 ingredients in saucepan. Bring to a boil; simmer gently for 10 minutes and strain. Pack eggs in hot sterilized jars; pour hot liquid over eggs. Seal jars. Cool, then store in cool place. Use in 4 to 5 days. Use as salad or appetizers. Yield: 12 eggs. PICNIC SALAD ~Submitted by Larry Holmes, Toronto, Canada 1 package elbow macaroni, cooked, blanched, drained and cooled 6 hard-cooked eggs, sliced 2 packages (6 or 7 ounces) sliced bologna, salami or  favorite cold cuts, or 1 pound fully cooked frankfurters, coarsely chopped 1 1/2 cups thinly sliced celery 1/3 cup coarsely chopped onions 1/3 cup diced process Cheddar cheese 1 cup salad dressing or mayonnaise 1/4 cup chili sauce or catsup 1 1/4 teaspoon salt 1/8 teaspoon pepper salad greens Combine first 6 ingredients in large bowl. Combine next 4 ingredients; mix well. Pour over salad ingredients; mix carefully but well. Serve on salad greens.  Serves 6 to 8. EGG-SALAD ROLLS ~Submitted by Larry Holmes, Toronto, Canada 4 hard-cooked eggs, chopped 1/4 cup salad dressing or mayonnaise 1 tablespoon French dressing 3 tablespoons chopped stuffed green olives 1/2 teaspoon salt 1/2 teaspoon prepared mustard 1/8 teaspoon prepared horseradish 6 lightly buttered breakfast rolls 6 washed crisp lettuce leaves Combine first 7 ingredients; mix well. Fill rolls; top with a crisp lettuce leaf and close. Makes 6 sandwich rolls. ENGLISH LEMON CURD ~Submitted by Larry Holmes, Toronto, Canada 2 lemons water 1/2 cup butter or margarine 1 cup sugar 1/8 teaspoon salt 3 eggs, beaten. Grate lemon rind from lemons and squeeze lemon juice into measuring cup. Add water as needed to make 1/2 cup liquid. Melt butter or margarine in top of a double boiler or heavy saucepan. Add sugar slowly stirring constantly until well blended. Add lemon juice, water and salt. Cook until sugar is dissolved. Stir 3 tablespoons of butter-sugar mixture into eggs then stir eggs into remaining butter-sugar mixture. Place over low heat; cook until mixture coats spoon, stirring constantly. Stir in lemon rind. Serve warm or cold. Makes about 2 1/4 cups. PARTY EGG NOG ~Submitted by Larry Holmes, Toronto, Canada 6 eggs 1 cup sugar 3/4 teaspoon salt 3 cups milk, scalded 3 cups chilled half and half or light cream 1 cup chilled milk 4 teaspoons vanilla 1 tablespoon sherry 1 ½ cups whipped cream or dessert topping grated nutmeg Beat eggs, sugar and salt lightly. Stir in 3 cups scalded milk. Cook in top of double boiler over simmering water until mixture is thick enough to coat spoon. Chill well. Stir in half and half or cream, chilled milk, vanilla and sherry. Pour into chilled punch bowl; spoon whipped cream onto egg nog. Sprinkle with nutmeg. Yield: about 12 cups, 24 4-ounce servings. Brandy Egg Nog: Follow recipe for Party Egg Nog above and substitute 1/2 cup brandy and 1/2 cup light rum for 1 cup chilled milk.  BRUNCH EGG BAKE ~Submitted by Treva, NC Yield: 12 servings 3 cups (12 ounces) shredded cheddar cheese  3 cups (12 ounces) shredded part-skim mozzarella cheese  1 jar (4-1/2 ounces) sliced mushrooms, drained  1/2 cup chopped sweet red pepper  1/3 cup sliced green onions  2 tablespoons butter  2 cups diced fully cooked ham  1/2 cup all-purpose flour  1-3/4 cups milk  8 eggs, beaten  2 tablespoons minced fresh parsley  1/2 teaspoon salt  1/2 teaspoon dried basil  1/4 teaspoon pepper  Combine the cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a large skillet, saute the mushrooms, red pepper and onions in butter until tender; drain. Spoon into baking dish. Sprinkle with ham and remaining cheeses. In a large bowl, whisk flour and milk until smooth; stir in the eggs, parsley, salt, basil and pepper until blended. Slowly pour over cheeses. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.  Yield: 12 servings.  Nutrition Facts One serving: (1 piece) Calories: 322 Fat: 21 g Saturated Fat: 12 g Cholesterol: 210 mg Sodium: 823 mg Carbohydrate: 10 g Fiber: 1 g Protein: 23 g A PLACE IN TIME EGG CASSEROLE ~Submitted by Treva, NC 10 eggs lightly beaten 1/3 cup All purpose flour 3/4 teaspoon Baking powder 10 oz Lean pork breakfast sausage, fried and crumbled 1/2 lb Monterey Jack cheese grated 1 1/2 cup Low fat cottage cheese  Preheat the oven to 375 F. Mix the eggs, flour and baking powder together well. Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well. Pour into a greased 13x9 glass baking dish. Bake for 30-35 minutes. Yields 4-5 generous servings. Source: A Place in Time Bed & Breakfast, Fredericksburg, Texas EGGSTRA EASY TACO SALAD ~Submitted by Treva, NC Makes 4 servings 4 hard-cooked eggs  4 cups torn salad greens  1/4 cup chopped onion  4 teaspoons taco seasoning mix  4 slices bacon, crisp-cooked, drained, and crumbled  2 medium tomatoes, chopped  1/4 cup sliced pitted ripe olives, optional  1/2 cup bottled reduced-fat  Italian salad dressing  1 cup (4 oz.) shredded reduced-fat Cheddar cheese  1/2 to 1 cup (1 to 2 oz.) tortilla or corn chips  Parsley sprigs, optional  Wedge one of the hard-cooked eggs and reserve 4 wedges for garnish. Chop remaining eggs. On 4 individual salad plates or in 8x8x2-inch baking dish or 1 1/2-quart serving dish, layer salad greens, onion, chopped eggs, seasoning, bacon, tomatoes, and olives, if desired. Cover and chill several hours or overnight. To serve, top with dressing and cheese. Garnish with tortilla chips, reserved egg wedges, and parsley, if desired. Nutritional information per serving of 1/4 recipe using 1.5 oz. tortilla chips without olives and parsley. Calories 329, Protein 19 g Carbohydrates 16 g, Total Fat 20 g, Cholesterol 238 mg, Sodium 862 Mg. Source: American Egg Board Recipes GREEN 'N' GOLD EGG BAKE ~Submitted by Treva, NC Great for St. Patrick's Day brunch. SERVINGS 9  PREP 15 min.  COOK 45 min.  TOTAL 60 min.  1 cup seasoned bread crumbs, divided  2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry  3 cups (24 ounces) 4% cottage cheese  1/2 cup grated Romano or Parmesan cheese  5 eggs  Sprinkle 1/4 cup bread crumbs into a greased 8-in. square baking dish. Bake at 350° for 3-5 minutes or until golden brown. Meanwhile, in a large bowl, combine the spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs; pour over spinach mixture. Bake, uncovered, at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 9 servings.  Nutrition Facts One serving: One 1/2-cup serving (prepared with fat-free cottage cheese and egg substitute) Calories: 181 Fat: 6 g Saturated Fat: 2 g Cholesterol: 127 mg Sodium: 808 mg Carbohydrate: 15 g Fiber: 2 g Protein: 18 g Diabetic Exch: 2 lean meat, 1 starch. MEXICAN EGG CASSEROLE ~Submitted by Treva, NC Tomatoes and green chilies give color and zip to this very cheesy egg bake. It makes a hearty breakfast or brunch entree - or you can enjoy a square topped with salsa for lunch or supper.  SERVINGS 8  PREP 15 min.  COOK 45 min.  TOTAL 60 min.  1/2 cup all-purpose flour  1 teaspoon baking powder  12 eggs, lightly beaten  4 cups (16 ounces) shredded Monterey Jack cheese, divided  2 cups (16 ounces) 4% cottage cheese  2 plum tomatoes, seeded and diced  1 can (4 ounces) chopped green chilies, drained  4 green onions, sliced  1/2 teaspoon hot pepper sauce  1 teaspoon dried oregano  2 tablespoons minced fresh cilantro  1/2 teaspoon salt  1/2 teaspoon pepper  Salsa, optional  In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining Monterey Jack cheese. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted near the center comes out clean.. Let stand for 5 minutes before cutting. Serve with salsa if desired.  Yield: 8 servings. For lighter recipe, use egg substitute. Source: Taste of Home EGGS AU GRATIN ~Submitted by Mary S., Nashville, TN 6 hard boiled eggs salt and pepper grated cheddar cheese buttered crumbs 2 cups medium white sauce  Remove the shells from the eggs and slice the eggs. Arrange the slices on a greased baking dish. Season to taste with salt and pepper and pour the white sauce over the top. Sprinkle with the cheese and cover with buttered crumbs. Bake at 350 degrees till the sauce bubbles and the crumbs brown a little.  CAMPBELLED EGGS ~Submitted by Mary S., Nashville, TN You may have encountered this recipe tucked into egg cartons in the early 1950s. It’s one of Campbell Soup Company’s all time most popular recipes, a great way to add flavor to everyday scrambled eggs. Try it with Campbell’s Cheddar cheese, cream of celery, cream of mushroom and cream of chicken soups to make breakfast more interesting. 1 (10 3/4 oz.) can condensed cream of chicken, celery, mushroom or Cheddar cheese soup 8 eggs, slightly beaten Dash pepper 2 tablespoons butter or margarine In medium bowl, stir soup until smooth; beat in eggs and pepper. In 10 inch skillet over medium heat, melt butter. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg flows to bottom. Cook until set but still very moist; serve immediately. Yields 3 cups. 4 servings. Source: Great American Cookbook BAKED SCRAMBLED EGG CASSEROLE ~Submitted by Rosie P., WI 2 tablespoons margarine 1 1/2 cups cooked ham -- chopped 1/2 cup green onions -- sliced 1 can cream of mushroom soup 12 eggs 4 ounces cheddar cheese -- shredded 1/2 cup half & half Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer. Source: Trove Recipes APPLE BRIE EGG-CHEESE OMELETTE ~Submitted by Rosie P., WI 1/2 apple, peel, core and thinly slice 2 1/2 tablespoons butter -- divided 2 eggs 2 teaspoons cream or milk salt & pepper 2 tablespoons diced brie cheese Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2 Tbsp. butter in omelette pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelette, beating to lighten but still allowing it to set on the bottom. Fill with sauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate. Source: Dairy Hollow House, Eureka Springs, Arizona EGGS BAKED IN TOMATO SAUCE ~Submitted by Pat, Merritt Island, FL Make a tomato sauce. Pour one-half in the bottom of a baking dish or granite platter, break in from four to six fresh eggs, cover with the other half of the sauce, dust the top with grated cheese, and bake in a moderate oven until "set," about fifteen or twenty minutes. Serve for supper in the place of meat. Source: Soul Food 8/22/04 DERBY EGGS ~Submitted by Marty B., Tell City, IN 6 eggs, hard boiled  1/2 c. minced country ham 2-3 Tbs. heavy cream salt and pepper to taste 2 Tbs. flour 1 1/2 c milk, scalded 1 1/2 c. heavy cream scalded 6 large mushrooms sliced 1/4 c. butter 1/4 c. Parmesan cheese 2 Tbs. butter1/2 ts. paprika Half eggs. Mix yolks with ham, cream, salt and pepper. Return yolks to whites and place in a buttered casserole. Melt 2 Tbs. butter, stir in flour until smooth. Remove from heat, add scalded milk and cream, stirring until smooth. Add salt and pepper. Simmer 10 minutes. Saute mushrooms in 1/4 c. butter. Season with salt and pepper and add to cream sauce. Pour over eggs. Top with Parmesan cheese, butter and paprika. Bake at 450* 8 to 10 minutes. Serves 6 TUSCAN SCRAMBLED EGGS ~Submitted by Luanne, FL This is best with tomatoes from your garden, but is just as good when it is not late August. 3 Tbsp extra virgin olive oil 1 large yellow onion, peeled and chopped 1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1-14 oz can of diced tomatoes 6 eggs Salt and freshly ground pepper Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 4 minutes. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately. PICKLED EGGS ~Submitted by Larry, Spring Hill, TN Oh man I love to make these. Just the process of the pickling and watching the eggs turn a deep burgundy from the red wine vinegar and the flavors that are soaked in. An egg slicer is a must, with some Ritz crackers and Texas Pete hot sauce. 1-dozen eggs 2- regular sz 11oz btls good quality red wine vinegar 1-small dried red pepper 1 clove of garlic peeled and leave whole 4- peppercorns 2- whole cloves 1 -inch piece of gingerroot peeled and quartered Place as many eggs as you wish to Pickle or at least one dozen in a heavy sauce pan, cover with water, salt water heavily, this will make shells easy to remove. Bring to boil over medium heat; reduce heat to maintain slow boil, cook eggs 15 minutes, remove from heat, cool under cold running water. Remove shells, place eggs in a large glass container that seals good, add water to cover 1 to 2 inches above eggs. Remove eggs carefully, let dry on paper towels. Measure water from jar in order to replace same amount with mixture of 3/4 red wine vinegar and 1/4 water, place vinegar mixture in saucepan and add 1 small dried red pepper, clove of garlic, 4 peppercorns, 2 whole cloves and gingerroot. Bring to a boil reduce heat and simmer 5 minutes then remove from heat and let cool to room temperature. Place eggs in jar, pour vinegar mixture over eggs and cover tightly. Let stand at least one week. eggs, as the pickle, will produce a strong odor and man, IT IS STRONG ha! So every day open the jar during the first week to let fumes escape and don't blame it on the dog ha!. After a week or so the odor will disappear and they will have an awesome pickled aroma. Yield as desired. Happy pickling! Source: The Encyclopedia of Creative Cooking EGGS FLORENTINE ~Submitted by Larry, Spring Hill, TN INGREDIENTS: 9 eggs, beaten 1 pint small curd cottage cheese 8 ounces Swiss cheese, grated 8 ounces feta cheese, crumbled 1/4 cup butter (1/2 cube), melted 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry 1 teaspoon ground nutmeg TO PREPARE: Preheat oven to 350 degrees. Grease a 9 x 13-inch ovenproof dish. In a large mixing bowl, beat eggs slightly. Add cheeses and butter and mix well. Stir in spinach and nutmeg. Pour into prepared pan. Bake for 60 minutes or until set. Serves: 8 Source: Portland's Palate, Junior League of Portland TUNA NICOISE BRIKS ~Submitted by Tia, Nova Scotia, Canada This is from Tunisia, it is tissue-thin pastry envelopes with fillings and a perfectly cooked egg. They should be made from a delicate, thin pastry called warka. Since that is not available in America (but this book was published in 1994 so things may have changed in the past 14 years), the author says she tried working with both phyllo dough and spring roll wrappers and found the wrappers work the best. Making brik takes practise and patience because you must break the egg into the center of the wrapper over the filling. Kiss one or two good-bye and then you're an expert. 1 can tuna (6 oz), drained and flaked 1/4 cup chopped flat-leaf parsley 2 tbsp chopped sun-dried tomatoes, packed in oil 1 tbsp drained tiny capers 1 tbsp finely chopped shallots 1 tsp fresh lemon juice coarsely ground pepper to taste 4 spring roll wrappers (8 inches square) 4 small or pee wee super-fresh eggs (because the eggs are not cooked fully) 1 egg white vegetable oil for frying lemon wedges for garnish Combine the tuna, parsley, sun-dried tomatoes, capers, shallots, lemon juice, and pepper in a bowl. Set aside. Place a spring roll wrapper in front of you on a clean work surface with the point of the diamond facing you. In the center of the lower half of the diamond, place 2 tbsp of the tuna mixture. Use the back of the spoon to make an indentation big enough to break an egg into. Gently break an egg into the center of the tuna mixture. Using a pastry brush, brush the edges of the spring roll wrapper with egg white. Fold the top half of the diamond over the egg and filling and press the edges together. Brush the edges again with egg white, fold the edge over 1/2 inch, as if you were preparing a papillote and press gently to seal. Form 3 more packets. Heat about 1/4 inch vegetable oil in a medium-size skillet over medium heat until a small piece of bread sizzles when it is added. Using a large spatula (or two), carefully lift the brik and place it in the hot oil. Fry the brik for 2 minutes on the first side, then gently turn it over with a spatula and fry about 2 minutes longer on the other side, until it is golden brown. Remove to a paper towel and repeat with the remaining briks. Serve immediately with lemon wedges. Source: "All Around the World Cookbook" SHRIMP DILLED DEVILED EGGS ~Submitted by Tia, Nova Scotia, Canada Place these deviled eggs in an egg carton for easy carrying to the barbeque. 6 eggs, hard boiled 1/4 cup mayonnaise 4 1/2 oz can deveined medium shrimp, rinsed and drained 2 tbsp chopped green onions 1 tbsp chopped fresh dill weed or 1 tsp dried dill weed pinch of pepper 1 tbsp lime juice 2 tsp dijon mustard 1/4 tsp hot pepper sauce fresh dill weed for garnish Cut eggs crosswise in half. Remove yolks from egg whites; set egg whites aside. Places cooked egg yolks in medium bowl; mash with fork. Add mayo, shrimp, onions, 1 tbsp dill, pepper, lime juice, mustard, and hot pepper sauce to egg yolks; stir to blend. Spoon about 1 tbsp of mixture into each egg white; garnish with sprig of dill weed. Refrigerate until served. Source: Land O Lakes "Treasury of Country Recipes" SCALLOPED EGGS ~Submitted by Tia, Nova Scotia, Canada These recipes are from "The Fabulous Egg Cookbook" . It was printed in 1979 so a few of them use a buttered dish. If you have non-stick pans, by all means use them. I don't have any so I can't tell you how they would work with these recipes. 8 2-inch diameter firm tomatoes 8 eggs 1/4 tsp salt 1/4 tsp pepper 8 slices lean bacon 1/2 cup grated parmesan cheese Remove the stem end of the tomato with a sharp knife. Cut out the center portion of the tomato, leaving a cavity large enough to hold 1 egg. Reserve the cut out potion Place the hollowed-out tomatoes in the bottom of a well-buttered, deep baking dish. Carefully break each egg and place in the hollow of the tomato. Sprinkle lightly with the salt and pepper. Place in a 365 degree F oven for 10 minutes or until the egg is set and firm in the center of the tomatoes. Chop the inside portions of the tomatoes quite finely. Saute the bacon until it is crisp and golden brown. Drain on paper towel and than crumble. Mix the bacon and the tomato pulp. Place a spoonful of the mixture on top of each baked egg. Sprinkle each top with a portion of the parmesan cheese. Place under the broiler about 6 inches away from the heat until the cheese has just turned a golden brown. Serve at once. Source: "The Fabulous Egg Cookbook" WELSH STYLE EGGS ~Submitted by Tia, Nova Scotia, Canada Serves 6 2 cups cheddar cheese, grated 12 eggs Salt to taste Black pepper Butter 6 oven proof dishes lavishly. Sprinkle 1/4 cup of the grated cheddar cheese in the bottom of each buttered dish. Break the eggs in a saucer and then slip the egg over the surface of the cheese. Take care not to break the yolk. Allow two eggs per dish. Sprinkle the remaining cheese over the surface of each dish. Sprinkle with salt and pepper to taste. Place in a 325 degree F oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once with wedges of buttered toast for dipping into the egg yolk and the melted cheese. "The Fabulous Egg Cookbook" SCALLOPED EGGS ~Submitted by Leasa, IA Great way to use leftover Easter eggs. I'm not quite sure where this came from, but my printed page says 2005! 8 hard boiled eggs, peeled about 3/4 C milk, half and half or cream about 3/4 C seasoned breadcrumbs about 2 T butter salt and pepper to taste Optional: 4 slices crumbled cooked bacon Preheat oven to 350°. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with bacon, if using. Dot with butter, then repeat layers, finishing with a layer of buttered crumbs. Pour milk over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 10 mins. Serves 4 (Note: I like grated onion and about 1-2 t chpd green chilies) MOLDED EGG SALAD ~Submitted by Pat, Minden, NV 12 hard-cooked eggs, finely chopped 2 cups mayonnaise 1-1/2 cups finely chopped celery 1/4 cup finely chopped green pepper 1/4 cup sweet pickle relish 2 tablespoons lemon juice 1/2 teaspoon salt 2 envelopes unflavored gelatin 1/2 cup cold water In a bowl, combine the eggs, mayonnaise, celery, green pepper, pickle, lemon juice and salt; set aside. In a saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved. Immediately drizzle over egg mixture; mix well. Quickly transfer to a 7-cup mold coated with nonstick cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Yield: 6 cups. Source: Taste of Home Celebrations Cookbook DEVILED EGGS ~Submitted by Cindy, Jesup, GA And, regular deviled eggs. My family does not like a lots of added ingredients to the eggs, and this is a good way to use up the left over Easter eggs! Boil how ever many eggs you need, and cool. Remove shells, and slice in half and separate the yolks from the whites. Place the white egg halves on your plate ready to fill. In bowl mash up the yolks really really well. (no clumps) Add just enough mayonnaise to make a creamy mixture. Add just a bit of sweet pickle relish, and salt and pepper to your taste. Then fill your egg halves. These eggs I find to be very kid friendly. (without all the stuff you usually get in deviled eggs, like onion, celery, pimentos, olives, etc. that most kids won't eat)  EGG SAUCE ~Submitted by Patricia, Charlevoix, MI 2 tbs bacon grease drippings or butter 2 tbs rice flour or cornstarch 1 cup milk salt cayenne pepper 1 tbs lemon. 1 or more hard boiled egg Using the above ingredients, make a white sauce. When thickened, add 1 or more hard cooked eggs cut in pieces. Use sauce on meats, fish or vegetables. EGG DROP SOUP ~Submitted by Patricia, Charlevoix, MI 4 cups chicken broth or stock  2 eggs, lightly beaten  1 -2 green onions, minced  Salt to taste  A few drops of sesame oil (optional)  In a saucepan, bring the 4 cups of chicken broth to a boil. Add the salt, and the sesame oil if using. Cook for about another minute. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve. NOTE: This recipe can also be used with just egg whites - main thing to remember is to beat lightly and when pouring into stock, pour egg through the tines of a fork - this easily makes the ribbons. Also, as egg drop soup is quite bland, some cooks add pepper, along with other seasonings of choice. BAKED EGGS IN SOUR CREAM ~Submitted by Pam H., Swanton, OH  Here is a recipe for baking eggs in a delicious sauce. One of these baked eggs makes an ample serving if you spoon over it plenty of the rich cheese and sour cream sauce. 1 tsp. butter  2 slices American cheese (sandwich size) 6 eggs 1 pt. (2 c.) sour cream 1/3 c. cream Salt & pepper to taste Parsley or paprika, chopped Rub an 8-inch-square baking dish with the butter. Cut each cheese slice into thirds and arrange evenly over the bottom of the dish. Drop an egg on top of each piece of cheese and pour the sour cream, diluted with the milk to pouring consistency, around the eggs. Salt and pepper to taste. Bake in a moderate oven (350 degrees) for 20 minutes, or until eggs are degree of doneness desired. Remove eggs from dish with a wide spatula, dipping clear to the bottom of the dish so that you pick up some of the cheese. Serve eggs on toast, if desired; spoon the remainder of the sauce over the eggs. Sprinkle with minced parsley or paprika. Makes 6 servings. EGG-SAUSAGE PUFF ~Submitted by Pam H., Swanton, OH  Ingredients: 1 roll pork sausage 6 eggs 2 cups milk 1 cup Bisquick 1 8-oz package shredded Colby or cheddar cheese Preheat oven to 350 degrees. Grease a two-quart casserole dish. Brown one pound of sausage in frying pan and drain excess fat. In bowl, combine 6 eggs, 2 cups of milk and 1 cup of Bisquick. Blend sausage and one 8-oz package of shredded Colby cheese with egg mix and pour into greased casserole dish. Bake at 350° for approximately 1 hour. Check for doneness after 50-55 minutes. MOM’S EGG CUSTARD ~Submitted by Pam H., Swanton, OH  This recipe was passed from Florence Hopkins to her son Bill who messed around with it until it appeared as follows. In a large mixing bowl break 16 large or extra large eggs. Beat eggs until all yokes are broken and somewhat evenly mixed. Set aside. In a medium sized mixing bowl dilute and evenly blend two 14 ounce cans of Eagle Brand Sweetened Condensed Milk® with three cans of screamingly hot water. Note: Anything other than Eagle Brand® is a waste of time and will result in strange looks from your dinner guests. With the beaters of your electric mixer running at medium speed gently add the diluted milk mixture to the eggs. Add a scant 1/4 cup of vanilla while the mixer is running. Increase the speed of your mixer as much as possible without spraying the stuff all over the kitchen. Beat until very smooth; usually 3 to 4 minutes. The mixture will have become very foamy. If you bake it this way, the foamy part will burn to a crisp. To get rid of the foam, gently stir the mixture by hand using a rubber spatula. This will make the bubbles disappear. Be patient. This takes time, but it's worth it. Now you have two options: pie or plain custard. In either case, you need a 400 F. oven. For a Pie: Pour the mixture into two 10" pie shells, sprinkle with nutmeg, and bake for about 30 minutes until a knife comes out clean.  For Dish Custard: Butter a large baking dish, or a whole herd of custard cups, pour the mixture in, sprinkle with nutmeg to taste, set the dish or cups in a pan of water in the oven and bake as you would the pie. Cool, serve, and modestly accept praise. BREAKFAST CASSEROLE ~Submitted by Linda H., Rosharon, TX Make this a day ahead of time and pop it into the oven the next morning. 6 eggs  1 cup milk  6 oz. cheddar cheese, grated  1-lb sausage or bacon, cooked and crumbled  4 Hash brown patties, frozen  1 teaspoon salt  1/2 teaspoon pepper  1/2 teaspoon dry mustard Line an 8x8-inch baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper, and dry mustard. Pour over meat and hash browns. Top with grated cheddar cheese. Refrigerate over night. Bake at 350 degrees for 45 minutes to 1 hour. Serve hot. Source: Unknown BACON-HOMINY SCRAMBLE ~Submitted by Linda H., Rosharon, TX 6-8 slices bacon 1 (#2) can hominy, well drained 4-5 well-drained beaten eggs 1 tsp. salt 1/2 tsp. pepper Fry bacon until crisp. Remove and drain. Brown hominy lightly in bacon drippings. Add eggs and cook until done, stirring all the time. Add seasonings. Crumble bacon into scrambled eggs. Serves 4-6 and makes a good supper meal. Source: Unknown MORNING PECAN CASSEROLE ~Submitted by Linda H., Rosharon, TX  1 8-ounce package brown-and-serve sausage patties Nonstick cooking spray  1 16-ounce loaf raisin bread, cubed 6 eggs 1-1/2 cups milk  1-1/2 cups light cream or half-and-half 1 teaspoon vanilla  1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 cup packed brown sugar 1 cup coarsely chopped pecans 1/2 cup butter or margarine, softened  2 tablespoons maple syrup or maple-flavored syrup  In a medium skillet brown the sausage patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces. In a large mixing bowl beat together the eggs, milk, cream, vanilla, nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and sausage into the egg mixture. Cover and refrigerate for 8 hrs or overnight.  For topping, in a bowl combine brown sugar, pecans, butter, or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture. Bake in a 350 degree F oven for 35 to 40 mins or until a knife inserted near center comes out clean. Makes 10 servings.  CRACKER BARREL HAM AND EGG CASSEROLE ~Submitted by Linda H., Rosharon, TX Serves/Makes: 6 Difficulty Level: 3 Ready In: > 5 hrs  1/3 cup diced cooked ham (smoked or country cured)  Sourdough bread  5 eggs, beaten  1/4 cup evaporated milk  1/4 teaspoon salt  1/4 teaspoon pepper  1/2 cup shredded mild Cheddar cheese  Directions:  Spray casserole dish with a non-stick cooking spray. Trim crusts from bread, cut slices and place bread on the bottom of casserole dish. Beat eggs, add salt, pepper, evaporated milk and mix until completely. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator overnight or in refrigerator for at least five hours.  Remove casserole from the refrigerator, sprinkle cheese on to the top of eggs. Carefully spread the cheese on top of egg mixture. Place casserole in a preheated 375F. oven for 20 - 22 minutes depending on the depth of the casserole dish. Source: CD Kitchen LORETTA'S SUNDAY BREAKFAST CASSEROLE ~Submitted by Linda H., Rosharon, TX 8 oz. Pillsbury reduced fat crescent rolls 6-7 slices of thickly sliced Swiss cheese (enough to cover crust) 4 eggs 3/4 cup milk 2 Tbsp dried onion or minced fresh onion 6 slices bacon (fried and crumbled) salt and pepper parsley for garnish  Separate and press crescent dough into a lightly greased 13" x 9" pan. Press into bottom and 1" up each side of pan. Place cheese slices over the dough. In a small bowl, combine the eggs, milk salt and pepper. Pour over cheese slices. Sprinkle with bacon. Cover loosely with tin foil. Bake at 350 degrees for 1 hour or until done. Garnish with parsley. Source: The Barn Inn Bed & Breakfast BACON AND EGG CASSEROLE ~Submitted by Linda H., Rosharon, TX Assemble this hearty dish the night before, and bake the next morning. 1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes 2 cups (8 ounces) finely shredded Mexican four-cheese blend 1/2 pound bacon, cooked and crumbled (8 slices) 8 large eggs2 1/2 cups milk 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried mustard 1/2 teaspoon Worcestershire sauce Salsa or sliced fresh tomatoes Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon. Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes before baking. Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes. FLORENTINE BRUNCH CASSEROLE ~Submitted by Linda H., Rosharon, TX 16 slices firm white bread 3 tablespoons butter or margarine, divided 1 can (10 3/4 ounces) condensed cream of celery soup 1/3 cup milk 1/4 teaspoon coarsely ground black pepper 1/3 cup onion, chopped 4 ounces baked ham, diced (about 1/2 cup) 1 red bell pepper, diced (about 1 cup) 10 eggs, lightly beaten 4 ounces cheddar cheese, shredded, divided (1 cup) 1 bag (5 ounces) fresh spinach leaves, washed and stemmed 1. Preheat oven to 375ºF. Cut crusts off bread; cube crusts and measure 2 cups. Arrange bread slices in an overlapping pattern against sides of a oval baker; place bread cubes in bottom. Microwave 2 tablespoons of the butter in small microwave-cooker on HIGH 30 seconds or until melted; lightly brush over bread slices using Pastry Brush. Bake 15-20 minutes or until edges of bread are golden brown.  2. Meanwhile, in a bowl, whisk soup, milk and black pepper until smooth. Finely chop onion. Dice ham and bell pepper. Melt remaining butter in a stir-fry skillet over medium heat; add onion and bell pepper. Cook 5 minutes or until vegetables are tender; stir in ham. Whisk eggs; add to skillet. Cook over medium-high heat, stirring occasionally, until eggs are set but still moist.  3. Stir in soup mixture; cook 1 minute or until hot. Grate cheese. Gently stir in 3/4 cup of the cheese. Fold spinach into egg mixture, half at a time. Cook about 2 minutes, stirring gently until spinach is wilted.  4. Spoon egg mixture into center of baker, mounding slightly in center. Top with remaining 1/4 cup cheese. Serve immediately.  Yield: 8 servings or 16 sample servings  SCRAMBLED EGG CASSEROLE ~Submitted by Linda H., Rosharon, TX This is what I serve on Christmas morning. I make it the night before and bake while we open presents. 1 lb sausage ¼ c. chopped green onions (Can use white chopped onion) 3 Tbsp butter, melted 1 dozen eggs, beaten Cheese Sauce (recipe below)  Brown and crumble sausage. Add butter and onions and sauté over medium heat. Add eggs and stir to form large soft curds. Add cheese sauce and stir. Pour into 9x13 pan. Cover and refrigerate over night. Uncover and bake at 350 for 30 minutes or until heated through.  Serves 12.  Cheese Sauce 2 Tbsp butter 2 ½ Tbsp flour 2 c. milk Salt and pepper to taste 1 c. shredded sharp cheddar cheese  Melt butter in saucepan over low heat. Add flour and cook 1 minute. Gradually add milk: cook over medium heat , stirring until thickened. Add salt and pepper. Add cheese and stir until melted and smooth.  Makes about 2 ½ cups. BACON QUICHE PIZZA ~Submitted by Linda H., Rosharon, TX 1 (16-oz.) pkg. Farmland® Cider House® Bacon  1 refrigerated pie crust for 9-inch pie  2 cups (8 oz.) shredded Swiss cheese  4 egg(s)  1 1/3 cups sour cream  1 teaspoon dried parsley Heat oven to 425°F. Cut bacon into 1-inch pieces; saute in skillet until done. Drain on paper towels.  Meanwhile, roll pie crust into a 13-inch circle. Place in 12-inch pizza pan. Fold over outside edge of crust and pinch together to form edge of pizza. Sprinkle bacon and cheese on crust. Whisk together eggs, sour cream and parsley. Carefully pour over top of pizza. Bake at 425°F. for 20 to 25 minutes until golden brown on edges and egg mixture is set.  Serves 6 EGG CUSTARD ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 3 eggs 3/4 cup sugar 3 tablespoons flour 4 tablespoons butter, melted 2 cups milk 1/2 teaspoon vanilla 1/8 teaspoon nutmeg Beat eggs slightly (mix sugar and flour together to avoid lumps). Then beat in sugar and flour, add melted butter, milk, vanilla and nutmeg. Pour into a pastry lined pie plate and bake at 450* for 10 minutes. Reduce heat to 300* and bake until filling is firm. LOW CARB MEAT LOVER'S QUICHE ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean Serves: 6-8 people 5 eggs  1 cup heavy cream  1/4 tsp. salt  1/4 tsp. pepper  1/4 tsp. seasoning salt  dash of oregano 4 turkey sausage links ( cut into pieces)  3 pieces of bacon ( cut into pieces)  1/4 cup mushrooms  1/4 cup of cheese (your choice)  Mix eggs and heavy cream until blended. Add all ingredients except cheese in the bowl. Pour mixture into pie buttered pan. Crumble cheese over top. Bake at 350 degrees for about 40 minutes. BEEF & EGG CASSEROLE ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 2 cups uncooked elbow macaroni  2 cans cream of mushroom soup  2 (3 oz) packages dried beef, shredded  1-1/2 cups sharp cheddar cheese, cubed  1 tablespoon butter  5 hard cooked eggs, diced  1 onion, chopped fine  2 cups evaporated milk  2 tablespoons Worcestershire sauce Combine all items in Crock Pot. Stir well. Cover and cook on low 5-7 hours or on high 3 hours. Nutritional Value per serving (3/4 cup): Calories: 370; Fat: 22g; Cholesterol: 195mg; Sodium: 1140mg; Carbohydrates: 23g; Protein: 20g.  DO-AHEAD BREAKFAST BAKE ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean Makes 12 servings 1 cup diced fully cooked ham (6 ounces)  2 packages Betty Crocker® hash brown potatoes  1 medium green bell pepper, chopped (1 cup)  1 tablespoon instant chopped onion  2 cups shredded Cheddar cheese (8 ounces)  1 cup Original Bisquick® mix  3 cups milk  1/2 teaspoon pepper  4 eggs  Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.  Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.  Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.  5-STAR PICKLED EGGS WITH JALAPENOS, HABANEROS AND TABASCO ~Submitted by Johnny, LA 3 dozen hard-boiled eggs (peeled) 1 quart Heinz Distilled White Vinegar 1 onion (sliced) 1 tablespoon mustard seed 1 tablespoon dill seed 1 tablespoon red pepper seed 1 tablespoon black pepper or peppercorns 6 cloves of fresh garlic 1 jar (16 oz.) jalapeno peppers with juice 1 jar (16 oz.) habanero peppers with juice 10 dashes Tabasco sauce  Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes. Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered. If there is not enough vinegar, you may add some hot water to the vinegar solution. Marinate the eggs in this solution, in the refrigerator, for 7 days before serving. The longer they marinate, the more robust the flavor! Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

VEGETABLE FRITTATA ~Submitted by Treva, NC Makes 4 servings  You can serve this filling and attractive dish right from the pan.  Ingredients: 4 teaspoons extra-virgin olive oil  1 medium onion, halved and thinly sliced  1 medium zucchini, cut into thin half-moon slices  1 medium red bell pepper, cut into thin strips, strips cut in half crosswise 1 cup frozen peas  2 large eggs  4 large egg whites  2 tablespoons water  2 tablespoons grated Parmesan cheese, divided  2 tablespoons slivered fresh basil, divided  1/4 teaspoon salt  1/8 teaspoon freshly ground black pepper  To Make: Preheat the oven to 375°F.  Heat the oil in a large ovenproof nonstick skillet over medium-high heat. (If the skillet handle is not ovenproof, wrap it in heavy-duty foil.)  Add the onion and bell pepper and cook, stirring often, until tender and starting to brown, about 4 minutes. Stir in the zucchini and cook, stirring often, until tender, about 4 minutes. Add the peas and cook, stirring often, for 2 minutes, until heated through. Meanwhile, in a medium bowl, beat the eggs, egg whites, water, 1 tablespoon Parmesan, 1 tablespoon basil, salt, and black pepper until well blended.  Pour the egg mixture into the skillet and reduce the heat. Cook, tilting the pan and lifting up the edges of the frittata to allow uncooked egg to flow underneath, until the edges are firm but the center is very soft, 2 to 3 minutes. Sprinkle with the remaining 1 tablespoon Parmesan.  Transfer to the oven and bake about 5 minutes, or until set. Sprinkle with the remaining 1 tablespoon basil. Cut into wedges and serve hot or warm.  Per serving: 150 calories, 9 g carbohydrates, 11 g protein, 8 g total fat, 110 mg cholesterol, 2 g dietary fiber, 320 mg sodium  DEVILED EGGS ~Submitted by Maggie, TX 6 free-range eggs, hard-cooked 1 tbsp. light sour cream 1 tbsp. light mayonnaise 3/4 tsp. prepared mustard 1 tsp. green relish 1/8 tsp. onion powder 1/4 teaspoon sea salt, optional 1/8 teaspoon pepper Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors. GREEK EGG-LEMON SOUP ~Submitted by Treva, NC This is a fine recipe for folks who are looking for low fat dishes. 2 (15 oz) cans low fat chicken stock  1/4 cup rice, uncooked  2 eggs; beaten  2 TBSP lemon juice, fresh  1/4 tsp herb seasoning  dash of coarsely ground pepper  parsley sprigs Bring chicken stock to a boil. Slowly stir in rice to allow the stock to continue to boil. Cover, reduce heat to low, and let simmer gently for 20 minutes or until rice is tender but firm. Combine eggs and lemon juice. Slowly pour some of hot mixture into egg mixture, stirring quickly. Return to remaining soup, and cook over very low heat 3-4 minutes, stirring constantly, until mixture is smooth and coats the spoon. (Avoid boiling or high heat to prevent curdling.) Stir in herb seasoning immediately. Sprinkle pepper on soup and serve garnished with parsley.  MINI CHILE RELLENO CASSEROLES ~Submitted by Maggie, TX Makes 4 servings, two 6-ounce or one 10-ounce casserole each ACTIVE TIME: 10 minutes  TOTAL TIME: 35-45 minutes  EASE OF PREPARATION: Easy Ingredients: 2 4-ounce cans diced green chiles, drained and patted dry ¾ cup frozen corn, thawed and patted dry 4 scallions, thinly sliced 1 cup shredded reduced-fat Cheddar cheese 1 ½ cups nonfat milk 6 large egg whites 4 large eggs ¼ teaspoon salt Instructions:  1. Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet. 2. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. 3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins. Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins Nutrition Information Per serving: 217 calories; 7 g fat (3 g sat, 3 g mono); 219 mg cholesterol; 14 g carbohydrate; 23 g protein; 3 g fiber; 726 mg sodium; 421 mg potassium. Nutrition bonus: Selenium (46% daily value), Calcium (35% dv), Vitamin C (25% dv). 1 Carbohydrate Serving Exchanges: 1/2 starch, 1/2 nonfat milk, 2 1/2 lean meat Source: EatingWell Magazine, March/April 2007 Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS AND CHEESE ~Submitted by Mary S., Nashville, TN Yield: 6 servings  INGREDIENTS  - 10 ounces fresh spinach  - 2 teaspoons vegetable oil  - 1 teaspoon minced garlic  - 3/4 cup chopped onions  - 3/4 cup chopped mushrooms  - 2/3 cup 5% ricotta cheese  - 2/3 cup 2% cottage cheese  - 1/3 cup grated Cheddar cheese  - 2 tablespoons grated Parmesan cheese  - 1 whole egg  - 1 egg white  - 3 tablespoons chopped fresh dill (or 2 teaspoons dried)  - 1/4 teaspoon ground black pepper  DIRECTIONS  Preheat oven to 350 degrees F. Spray an 8-inch springform pan with vegetable spray.  Wash spinach and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.  In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage cheese, Cheddar cheese and Parmesan cheese, whole egg, egg white, dill and pepper; mix well. Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.  Nutritional Information Per Serving (1/6 of recipe): Calories: 177, Carbohydrate: 7 g, Fiber: 2 g, Protein: 14 g, Fat: 10 g, Sodium: 302 mg, Cholesterol: 62 mg Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat  Source: "The Best Diabetes Cookbook" by Katherine Younker  EGGS JALAPENO ~Submitted by Maggie, TX Ingredients:  3 jalapeno peppers, (pickled in vinegar) sliced and diced 1 oz grated cheddar cheese 4 slightly beaten eggs Preparation:  Arrange peppers in a non-stick, 10-inch pie plate; cover with cheese. Pour eggs over cheese. Bake at 275 degrees F. for 40 minutes or until set. Cut into 10 wedges. Serve hot. (78 calories per serving)  1 serving =1 Lean Meat exchange, 1/2 Fat exchange POTATO, RED PEPPER AND ONION FRITTATA  ~Submitted by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS  - About 4 medium-sized potatoes, peeled and diced  - 1 tablespoon olive oil  - 1 medium onion, peeled and thinly sliced  - 1 red bell pepper, seeded and diced  - 4 large eggs  - 1 tablespoon cold water  - Salt and pepper, to taste  - 1 teaspoon chopped fresh thyme or oregano  DIRECTIONS  Preheat the broiler to high. Boil the diced potatoes in lightly salted water for 5 minutes or until they are just tender. Drain them well.  Heat the oil in a large, heavy-based, non-stick frying pan and gently saute the onion for 3-4 minutes until it is softened but not browned.  Add the cooked potato and red pepper, increase the heat slightly and cook for a further 2-3 minutes, stirring gently, until the potatoes turn golden.  Beat the eggs with cold water, season to taste, then mix in the herbs.  Pour the eggs evenly over the vegetables in the pan and cook over medium heat for 2-3 minutes until the base is nicely browned.  Transfer the pan to the broiler and cook for a further 2 minutes or until the top is set and a deep golden brown. Serve in wedges.  Nutritional Information Per Serving (1/4 of recipe): Calories: 158. Protein: 8 g, Fat: 9 g, Saturated Fat: 2 g, Carbohydrate: 13 g, Fiber: 2 g, Cholesterol: 216 mg, Sodium: 64 mg Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Medium-Fat Meat, 1/2 Fat Source: "Great Healthy Food: Diabetes" by Azmina Govindji EASY GARDEN BAKE ~Submitted by Maggie, TX Bisquick Heart Smart® recipe! Fat-free egg product makes an egg bake extra inviting! Prep Time:15 min  Start to Finish:55 min  Makes:4 servings 1 cup chopped zucchini  1 large tomato, chopped (1 cup)  1 medium onion, chopped (1/2 cup)  1/3 cup grated Parmesan cheese  1/2 cup Bisquick Heart Smart® mix  1 cup fat-free (skim) milk  1/2 cup fat-free egg product or 2 eggs  1/2 teaspoon salt  1/8 teaspoon pepper 1. Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.  2. In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.  3. Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.  High Altitude (3500-6500 ft): Increase Bisquick® mix to 3/4 cup and bake time to 35 to 40 minutes. Nutrition Information: 1 Serving: Calories 150 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 640mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 7g); Protein 11g Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 25%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Lean Meat Carbohydrate Choices: 1  *Percent Daily Values are based on a 2,000 calorie diet. POACHED EGG WITH SPICY RED PEPPER PUREE ~Submitted by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 4 red bell peppers, diced - 1/2 cup white wine - 1/3 cup shallots, diced - Dash hot pepper sauce - 1 quart water - 2 teaspoons white vinegar - 4 large eggs DIRECTIONS Place the red bell peppers, white wine, and shallots in a pan over low heat and cover. Cook for about 25-30 minutes, or until the peppers are very tender. Place the mixture in a food processor and puree until it is smooth. Season it with a dash hot pepper sauce and set it aside.  Place the water and vinegar in a shallow pan and bring the liquid to a boil. Reduce the heat to a simmer. Crack one egg into a cup or mug, then pour the egg very gently into the water. Cook the egg for 3-5 minutes. Remove the egg from the water and serve immediately with the red pepper puree overtop. Repeat the process with the remaining eggs. Nutritional Information Per Serving (1 egg, 1/3 cup sauce): Calories: 146, Fat: 5 g, Cholesterol: 213 mg, Sodium: 70 mg, Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 8 g Diabetic Exchanges: 1 Lean Meat, 2 Vegetable, 1 Fat Source: "Cooking with The Diabetic Chef" Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

CREAMED EGGS ON TOAST ~Submitted by Pam H., Swanton, OH  Serves 2 4 hard-boiled eggs 2-4 slices buttered toast (depending on how much toast you like) 1 cup white sauce White Sauce: (for 1 cup) 2 Tablespoons butter 2 Tablespoons flour 1/4 teaspoon salt 1/4 teaspoon white pepper 1 cup milk Melt butter over low heat. Blend in flour and seasonings. Cook for a few minutes to get rid of the flour taste, but not to turn it brown. Reduce heat and slowly stir in milk. Whisk until thickened. Gently boil for 1 minute. Cut eggs in quarters, chop, or use egg slicer to cut eggs. Arrange over slices of buttered toast. Pour white sauce over eggs. Garnish with crisp bacon, lox, sauteed mushroom, or any of your favorite toppings. EGG SALAD SANDWICHES ~Submitted by Maggie, TX 4 hard-cooked eggs, diced 1/2 cup mayonnaise 2 tablespoons dried onion flakes 1/4 teaspoon salt  1/2 teaspoon mustard powder 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1/2 teaspoon dill weed 4 slices wheat bread  DIRECTIONS: 1. In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate several hours, or overnight.  To serve, spread equal amounts on 2 slices bread; top with remaining bread slices to make sandwiches.  HAM & EGGS FRITTATA BISCUITS FOR TWO ~Submitted by Mary S., Nashville, TN Fresh herbs enhance the delicate flavors baked in biscuits for two that hold a veggie-packed egg topping.  2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package) 1 teaspoon Italian seasoning 1 egg or 1/4 cup fat-free egg product 2 tablespoons diced cooked ham 1/3 cup shredded Italian cheese blend 1 tablespoon roasted red bell peppers (from a jar), drained and chopped 2 tablespoons diced seeded plum (Roma) tomatoes 1 tablespoon thinly sliced fresh basil leaves 1 . Heat oven to 375°F. Spray cookie sheet with cooking spray. On cookie sheet, place biscuits 3 inches apart. Press each to 4-inch round with 1/4-inch-high rim around outside edge. Sprinkle each with 1/4 teaspoon of the Italian seasoning. 2 . In small bowl, beat egg and remaining 1/2 teaspoon Italian seasoning. Reshape biscuits if necessary; carefully spoon egg mixture evenly into indentations in each biscuit. Top with remaining ingredients. 3 . Bake 15 to 20 minutes or until biscuits are golden brown and eggs are set. High Altitude (3500-6500 ft): No change.  TIP: Pillsbury® Perfect Portions® refrigerated biscuits come in convenient two-biscuit packs--perfect when you're cooking for two. SCRAMBLED EGGS ON CARAMELIZED ONIONS ~Submitted by Maggie, TX 4 tablespoons unsalted butter  2 medium-sized yellow onions, sliced very thin  salt and freshly ground pepper  4 to 6 eggs, beaten  3 tablespoons water  Chopped chives, chervil or parsley for garnish (optional)  Melt 2 tablespoons of butter in a heavy skillet set over medium heat. Reduce the heat to low and add the onions. Cover the pan and cook until the onions are very soft and caramel-colored about 10 minutes. Season with salt and pepper and set aside.  Beat the eggs and water together, adding a pinch of salt and pepper. Melt the remaining 2 tablespoons butter in a small skillet (preferably non-stick) over medium heat. Pour in the beaten eggs and add salt and pepper to taste. Scramble to desired doneness.  Divide the onions between two dinner plates, creating a bed of caramelized onions. Spoon eggs on top and garnish if desired with fresh herbs. Serve immediately.  Makes 2 generous servings. LOW-FAT ZUCCHINI OMELET ~Submitted by Mary S., Nashville, TN 1/2 cup chopped onion 1 cup diced zucchini 1/2 cup vegetable broth 3 large egg whites Egg substitute equal to three eggs 1/8 cup light evaporated milk 1/4 teaspoon basil 1/8 teaspoon white pepper 1/8 teaspoon garlic powder In large nonstick skillet over high heat, sauté onion and zucchini in broth for 3 to 4 minutes. Pour excess broth off vegetables and set vegetables aside in skillet. In blender, mix egg whites, egg substitutes, milk and spices on high for 1 minute. Pour egg mixture over vegetables and return to heat. Cook on low until eggs set to your liking. Serve with whole wheat toast and fruit preserves. Makes 2 servings. Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

COUNTRY STRATA WITH SAUSAGE, FONTINA AND ROSEMARY We never seem to finish a loaf of bread around here and if I've purchased a really good loaf from the bakery, sometimes making an egg strata is redemption. Serves 8. INGREDIENTS 8 ounces turkey sausage, casings removed  1 tablespoon extra-virgin olive oil  1 medium onion, chopped into 1/2-inch pieces (about 1 cup)  1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-thick slices  1 tablespoon chopped fresh rosemary  2 cups heavy cream  1/2 cup half-and-half  8 eggs  1 1/2 teaspoon salt  1 teaspoon freshly ground black pepper  2 tomatoes, sliced into 1/4-inch slices  12 ounces Fontina or Swiss cheese, grated (4 cups)  Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish.  In a large skillet over medium heat, break up sausage and sauté with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.  In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt, and pepper, and set aside.  Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.  Preheat oven to 350°. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving. Source: This recipe created by Rori Trovato and was featured in O Magazine in March 2003. HOLLANDAISE SAUCE (About 3/4 cup)  3 egg yolks  1/4 cup water  2 tablespoons lemon juice  1/2 cup firm cold butter, cut into eighths  1/4 teaspoon salt, optional  1/8 teaspoon paprika  Dash ground red pepper  In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.  Source: American Egg Board  SCOTCH EGGS I first became acquainted with these at Renaissance Festivals many years ago. Wow but these are good, especially with a spicy brown mustard for dipping. Ingredients: 6 hard-cooked eggs, well-chilled 1 pound breakfast sausage 1/2 cup flour 2 eggs, beaten 3/4 cup fine bread crumbs Vegetable oil, for frying Procedure: 1. In a deep-fryer or large pot, preheat vegetable oil to 350°F. Meanwhile, peel eggs and set aside. Divide sausage into 6 equal portions. Roll hard-cooked eggs in flour; press a portion of sausage around each egg. 2. Dip sausage-encased eggs in beaten eggs; roll in bread crumbs. 3. Cook each egg in oil for 4 to 5 minutes or until sausage is cooked and browned. Let drain on paper towels. Serve warm or chilled, according to preference. FAUX FOO YUNG I have not tried this one yet but will soon. This sounds like a great appetizer or brunch menu item and easily transported (very important for work- and social cover-dish affairs). If you click on this American Egg Board link you'll see them better and maybe start salivating. The picture didn't work out well after I re-sized it, as the appetizers don't come through as well because of the bamboo tray upon which they're sitting. (28 appetizer servings) Cooking spray  4 eggs  2 tablespoons low-sodium teriyaki sauce  1/4 teaspoon garlic powder  1 cup (4 oz.) finely chopped sweet red pepper, about 1 medium  1/2 cup chopped green onions with tops, about 3 to 4  1/2 cup (2 1/2 oz.) shredded carrots  1/2 cup (about 2 oz.) fresh bean sprouts  Preheat oven to 350ºF. Evenly coat 28 (1 3/4-inch) muffin cups with spray. In medium bowl, beat together eggs, sauce, and garlic powder until well blended. Stir in pepper, onions, carrots, and sprouts until well blended. Spoon about 1 tablespoon mixture into each cup. Bake until puffed, lightly browned, and knife inserted near center comes out clean, about 15 to 20 minutes. Nutritional information per serving of 1/28 recipe: 16 calories, 1g protein, 1g carbohydrate, 1g total fat, 30mg cholesterol, 32mg sodium. Source: American Egg Board EASY BREAKFAST PIE 1 package (12 ounce) pork sausage  1/2 medium bell pepper, chopped (1/2 cup)  1/2 medium onion, chopped (1/4 cup)  1-1/2 cups frozen hash brown potatoes  1 cup shredded Cheddar cheese (4 ounces)  1/2 cup Original Bisquick  1 cup milk  1/8 teaspoon pepper  2 eggs Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.  Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.  CORN SOUFFLÉ Ingredients:  2 eggs, separated 1 16 oz can creamed corn 1/2 cup skim milk 3 tbsp flour 2 tsp sugar 1 tsp minced onion flakes 1/2 tsp dry mustard Preparation:  Preheat oven to 350. In a medium bowl, beat egg yolks until light. Stir in corn, milk, flour, sugar, onion flakes, and dry mustard. Beat egg white until stiff. Fold gently into corn mixture. Pour into a baking dish that has been sprayed with a nonstick cooking spray. Bake, uncovered, 45 minutes. Serves: 4 Per serving: 7g protein, 4g fat, 29g carb., 319mg sodium, 138mg chol., 175 calories.  DEVILED EGGS WITH SMOKED OYSTERS 10 hard cooked eggs 1/4 c. mayonnaise 1 tsp. prepared mustard 1/2 tsp. salt 1/2 tsp. sweet pickle juice 1/8 tsp. pepper 1 (3.66 oz.) can smoked oysters, drained Lettuce leaves Slice hard cooked eggs in half lengthwise, and carefully remove the yolks. Mash yolks and add the next 5 ingredients; stir well. Place a smoked oyster in each egg white. Fit a decorating bag with tip, and pipe yolk mixture around the oyster. Serve on a lettuce lined tray. Yield: 20 servings.

A to Z Readers' Family-Owned Business Guide

Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).