Egg Dishes

1. Ruhrei Mit Schinken Und Kase

4 eggs
1/4 tsp Tabasco sauce
2 tbsp ham, finely chopped
2 tbsp grated Swiss

    Beat eggs, salt to taste and tabasco sauce with fork. Scramble eggs as usual. Stir in ham and Swiss cheese
during last moments of cooking. Serve immediately. Serves 4.

2. Home-made Egg Noodles

2 cups flour
1 tsp salt
3 eggs
2 tbsp water
Flour

1. Combine flour with salt in a medium-sized bowl or on a wooden surface (or laminated one). Beat eggs with water. Make a
well in the center of the flour; pour in the egg mixture.

2. Using clean hands, blend eggs in a circular motion into flour
until mixture forms a ball. Use the ball to pick up flour at the bottom of the bowl.

3. Wash & dry hands. Clean off work surface; wipe dry; sprinkle
with flour. Knead dough about 10 minutes, until smooth and satiny, using extra flour to sprinkle over it it seems sticky. Let
dough rest in a plastic bag 10 minutes or longer before rolling out.

4. Rolling the dough: You will need a plain (non-ball-bearing) rolling pin to roll out dough. Sprinkle pin with flour. Remove a
third of the dough at a time from bag, leaving remainder wrapped until you are ready to roll it out.

a. Pat dough into a 5" circle on lightly greased floured surface. Sprinkle lightly with flour and begin rolling dough,
giving it a quarter turn after each roll.

b. When dough is about 1/4" thick, begin stretching it with one hand, while you roll with the other. At this point you can
also pick up dough and press it through your hands, holding it by the edges, letting its weight do some of the stretching. Continue
rolling and stretching until the dough is no more than 1/8" thick.

5. Drying the dough: This procedure lightly dries the surface of the dough, which makes it easier to cut, and the weight of the
hanging dough gives it a final stretch.

a. Suspend a broomstick or long, smooth dowel between two chairs or counters and drape a piece of waxed paper over it. Hang
the dough over the waxed paper (like a handkerchief) and let stand 30-45 minutes, until the surface feels slightly dry to the touch.

b. Roll out and hang the remaining dough.

6. Cutting the dough: Here is a very short course in noodle names
and widths. Follow the directions below for cutting into any width you choose:

3/4" wide - tagliatelle
1/2" wide - fettucine
1/4" wide - trenette
1/8" wide - tagliarini

a. Stack the sheets of dough, sprinkling between each with flour to prevent sticking.

b. Starting with one long side, roll sheets into a loose, flat jelly roll.

c. With a small, sharp, pointed knife, cut dough to desired width. If dough is to be used for lasagna, do not roll, but simply
cut into sheets of the same dimensions as your lasagna pan.

7. Cooking the noodles:

a. If you are using the dough for lasagna, simply layer with sauce and cheese and bake.

b. If you are not cooking the noodles immediately, spread them out on a clean towel to dry. When they are dry, but not brittle,
pack in plastic bags and refrigerate two days or freeze for up to a month.

c. To cook, bring a large pot full of water to boiling. When water is boiling, add a tbsp of salt, drop in noodles and boil, 2-5
minutes, until they are tender but retain some firmness. The only way to know if they are ready is to taste, so be ready to do
so several times until they are perfect.

d. Drain noodles quickly in a collander, but leave some water clinging to them. Use in desired recipe or toss with melted butter
and serve plain or with freshly grated Parmesan cheese and a sprinkling of ground pepper.

3. Southern Bacon Scramble

4 slices bacon
2 tbsp chopped onion
1 can golden hominy, drained
4 eggs
Salt & pepper to taste

    Fry bacon until crisp. Remove from pan and crumble. Reserve 2 tbsp drippings in skillet, fry onion until
transparent. Add well-drained hominy. Lightly beat together 4 eggs and seasonings, then pour over hominy mixture, stirring to
scramble eggs. Place in serving dish and top with crumbled bacon. Makes 4 colorful and delicious servings.

4. Eggs Florentine

1/4 cup chopped onion
1 tbsp butter
2 pkgs (10 oz) chopped spinach
1 pkg (8 oz) cream cheese, cut up
1/2 tsp salt
Dash of cayenne pepper
4 eggs, beaten
1/4 cup grated Parmesan cheese *

    Saute onions in butter until tender. Add chopped spinach, creamed cheese, salt, and cayenne pepper; cook until spinach is
warm and well-mixed. Add eggs and scramble well. Garnish with Parmesan cheese.
* You can substitute grated cheddar cheese for Parmesan , if desired.

5. Home-made Pasta

2-1/3 cups flour
1/2 tsp salt
2 beaten eggs
1/3 cup water
1 tsp olive oil

    In mixing bowl stir together 2 cups of the flour and the salt. Make a well in center. Combine eggs, water, and oil; add
to flour. Mix well. Sprinkle with flour, kneading surface with remaining flour. Turn dough out onto floured surface. Knead
until dough is smooth and elastic (8-10 minutes). Cover; let rest for 10 minutes. (Dough can be refrigerated for 3 days or
can be frozen for longer storage.) Divide dough into thirds; use rolling pin or pasta machine to roll dough. Cut as desired. Makes
1 lb fresh pasta.
    On floured surface roll to 16"x12" about 1/16" thick. (If dough becomes too elastic, cover & let rest 5 minutes.)
    After rolling out dough, let it stand 20-30 minutes to dry the surface slightly. (To prevent the unused dough from continuing to dry, keep dough covered until ready to shape.)
    To cut by hand, roll dough up loosely. Cut into 1/8" wide slices. Lift and shake to separate. Cut with sharp knife to desired lengths.
    To cut by hand, roll up dough loosely. Cut into 1/4" wide slices; lift and shake to separate. Cut with sharp knife to desired
lengths.
    With sharp knife or fluted pastry wheel, cut dough into 3" wide strips. Cut into desired lengths.
    Spread cut pasta on a rack. Let dry overnight or until dry. Wrap in clear plastic wrap or foil or place in airtight container.
Store in dry place. For freezer storage, let cut pasta dry at least 1 hour. Seal in moisture- and vapor-proof
material; label and freeze for up to 8 months.
    Dust stuffed pasta lightly with flour; let dry 1 hour. To keep up to 3 days, refrigerate in a covered container. Or, seal
in moisture- and vapor-proof material; freeze up to 8 months.

6. Cheesy Jalapeno Quiche

1/2 lb cooked ham, chopped
4 slices bacon, cooked & crumbled
1 cup shredded Swiss
1 cup shredded cheddar
1/4 cup chopped onion
1 med. tomato, peeled & chopped
1-2 jalapeno peppers, chopped
t tbsp chopped mushrooms
1 tbsp parsley flakes
Pastry Shell (recipe follows)
4 eggs, beaten
1 tsp dry mustard
1/2 cup sour cream

    Layer first 9 ingredients in prepared pastry shell. Combine eggs, mustard, and sour cream, mixing well. Pour into
pastry shell. Bake at 450 degrees for 30-35 minutes, or until filling is set. (Cover edge of pastry with aluminum foil,
if necessary, to prevent excessive browning.) Makes one 10" quiche.

Pastry Shell:

1-1/2 cups flour
1/2 tsp salt
1/4 cup + 2 tbsp butter, softened
2-1/2 tbsp shortening
4-5 tbsp cold water

    Combine flour and salt; cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle
cold water (1 tbsp at a time) evenly over surface; stir with a fork until all the dry ingredients are moistened. Shape
into a ball.
    Roll dough to 1/8" thickness on a lightly floured surface. Line a 10" quiche dish with pastry; trim excess pastry
around edges. Prick bottom and sides of pastry with a fork. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick
with a fork. Bake 5 minutes more. Makes one 10" shell.

7. Egg and Sausage Tortillas

8 flour tortillas
1/2 lb bulk sausage
1/2 cup chopped green onion
4 eggs
2 tbsp whipping cream (opt)
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1/2 cup shredded cheddar cheese
Picante sauce

    Wrap tortillas tightly in foil; bake at 350 degrees for 15 minutes.
    Combine sausage and green onions in a large skillet; cook until sausage is browned and onion is tender, stirring to crumble
meat. Drain well, and set aside.
    Combine eggs, cream, salt, and pepper, beating well. Melt butter in a heavy skillet over medium heat; add egg mixture and cheese,
stirring well.
    Spoon an equal amount of sausage-egg mixture into center of each warm tortilla. Roll up tortillas; serve immediately with picante
sauce. Makes 8 servings.

8. Deviled Eggs

6 hard-cooked eggs
3 oz cream cheese, softened
3 tbsp mayonnaise
1 tsp lemon juice
1/2 tsp curry powder or dry mustard
Salt & pepper to taste

    Halve eggs lengthwise and remove yolks. Mash yolks and put through rough sieve. Combine with remaining ingredients, mix
until smooth. Pile yolk mixture into pastry bag equipped with a star tip, and pipe into egg white halves.
    Eggs may be prepared ahead up to 3 days. Boil eggs, remove shells, then cut in half. Remove yolks and store whites, covered
with water in the refrigerator. To serve, dry whites with paper towels and fill with stuffing.

9. Eggs Florentine

1/4 cup chopped onion
1 tbsp butter
2 pkgs frozen chopped spinach
1 pkg cream cheese, cut up
1/2 tsp salt
Dash of cayenne pepper
4 eggs
1/4 cup grated Parmesan cheese

    In large heavy skillet, saute onion in butter until tender , but not brown. Add spinach, cream cheese, salt, and pepper. Cook
over medium-low heat, separating spinach with a fork as it thaws. Stir to blend ingredients. With back of spoon make 4 depressions
in spinach mixture; break an egg into each depression, being careful not to break yolks. Cover skillet; cook until eggs are
done as desired. Sprinkle with Parmesan cheese. Serve immediately. Makes 4 servings.

10. Onion Omelet

1 medium onion
5 tbsp butter, divided
1/4 cup sour cream
1/2 tsp sweet basil
Salt & pepper to taste
6 eggs
2 tbsp water
Tomato slices
Parsley sprigs

    Peel and thinly slice onion. Separate into rings. Melt 1/4 cup butter in skillet. Add onion rings and saute over low heat
until tender, but not browned.

    Stir in sour cream, basil, and salt and pepper. Keep warm. Beat eggs with water and ½ tsp salt. Heat a 10-12" skillet.
Add 1 tbsp butter, tilting pan to coat sides and bottom. When bubbling, add egg mixture. Cook until set on bottom, lifting sides
to all uncooked portion to run underneath. Spoon onions onto center of omelet. Fold one side over onions.
    Slide omelet onto plate, flipping to make another fold. Garnish with tomato slices and parsley sprigs. Makes 3-4 servings.

11. German Onion Potato Scramble

8 slices bacon
1 cup onion, chopped fine
2 medium potatoes, chopped fine
3 tbsp bacon drippings
4 eggs
1/4 tsp salt
1/8 tsp pepper
2 tbsp minced parsley

    In a 10" skillet, cook bacon over medium heat until browned and crisp. Remove bacon from pan, drain on paper towels and
crumble. Add onions and potatoes to bacon drippings. Saute until tender. Beat eggs with salt and pepper. Add parsley and bacon.
Pour over vegetables in skillet.
    Cover and cook over low heat until eggs are set, about 5-6 minutes. To serve, turn out onto platter and cut into wedges. Makes
3-4 servings.

12. South of the Border Omelet

1/2 tsp butter
1 tbsp onion, chopped fine
1 tbsp chopped ham
1 tbsp chopped tomato
1 tbsp chopped green chilies
1 egg
1 tsp water
1 tbsp Monterrey Jack cheese

    In small nonstick skillet, melt butter over medium-low heat. Add onion, ham, tomato, and chilies. Cook until onion is soft.
    Remove from skillet. In small bowl, beat egg with water. Pour into skillet and cook over medium-low heat until almost set. Spoon
ham mixture over half of egg, then fold remaining half of omelet over filling. Sprinkle with cheese. Place under the broiler and
cook about 4" from heat 2-3 minutes or until cheese is melted and slightly browned. Serves 1.

13. Breakfast Burritos

1/2 lb bulk sausage
2 large potatoes, peeled & grated
1 medium green pepper, chopped
1/2 cup chopped onion
8 eggs, beaten
8 flour tortillas
1/4 cup butter, melted
2-1/2 cups shredded Cheddar cheese
Taco Sauce

    Cook sausage until browned; drain, reserving drippings in skillet. Set sausage aside. Add vegetables to skillet, and cook until
potatoes are browned. Add eggs; cook, stirring occasionally, until eggs are firm, but still moist.
    Wrap tortillas tightly in foil; bake at 350 degrees for 15 minutes. Spoon an equal amount of egg mixture and sausage in center
of each tortilla; roll up.
    Place filled tortillas in a lightly greased 13"x9"x2" baking dish; brush with butter, and cover with foil. Bake at 375 degrees
for 10 minutes; sprinkle burritos with cheese. Cover and bake 5 minutes or until cheese melts. Serve with Taco sauce. Serves 4.

14. Home-Style Scrambled Eggs

1 cup chopped tomatoes
1 cup diced cooked potatoes
1 cup chopped zucchini
2 tbsp butter, melted
6 eggs, beaten
1/4 cup minced chives
3 tbsp water
1/2 tsp salt
2 tbsp butter

    Saute tomatoes, potatoes, and zucchini in 2 tbsp melted butter in a large skillet. Add egg mixture; cook over medium heat
until partially set, lifting edges with a spatula to allow uncooked portion to flow underneath. Add vegetables; cook until eggs
are set but moist. Makes 4-6 servings.

15. Country-Style Omelet

3 tbsp butter, divided
1 lb potatoes, cubed
1 cup sliced onion
1/2 cup chopped green pepper
10 eggs
1/8 tsp salt
1/8 tsp pepper
1 cup cubed cooked ham
1/4 cup frozen peas
1/4 cup chopped pimiento
1 tbsp vegetable oil

    In 10" skillet, with flameproof handle, melt 2 tbsp of the butter over medium heat. Add potatoes; cook, turning often, 1 minute.
Cover and cook over low heat, turning occasionally, 10 minutes or until potatoes are just tender. Add onion. Cook over medium heat,
turning often, 5 minutes. Add green pepper. Cook, turning often, 5 minutes, or until soft. Remove; cool slightly.
    In large bowl, lightly beat eggs with salt and pepper. Stir in cooked vegetables, ham, peas, and pimiento. Wipe skillet clean.
    Heat remaining 1 tbsp butter and oil over medium-low heat. Add egg mixture. Cover, and cook 6-8 minutes, until bottom half
of omelet is set. Preheat broiler. Place skillet 4-6" from heat source. Broil 3 minutes or just until set; let stand 5 minutes.
Cut into wedges. Serves 6.

16. Quiche Cups

1 pkg (9 oz) frozen French toast

    Turn on oven to 350 degrees. Spread toast on an ungreased baking sheet. Put into oven while it's heating for about 4 minutes;
remove as soon as toast is soft. Press 1 slice into each of 6 greased 6-ounce custard cups (muffin or cupcake cups are too small).
Put an equal amount of ham, then 1/4 cup quiche filling into each toast cup. Place on baking sheet and bake 25 minutes or until
filling has set and toast is crisp. Cool 5 minutes; remove from custard cups to serving plates with a large wide spoon. Serve
immediately. Makes 3 servings, 2 quiche cups each.