‘Eggs’ Category

  1. Cheese Deviled Eggs

    August 26, 2008 by Tarrant Figlio

    The strangest thing has happened since we have moved. The dozen eggs we routinely bought every few weeks…just sits. We are childfree except when the younger kids are here and one of them is strongly anti-egg. The girl child who made scrambled eggs on a regular basis–has her own place now. I can’t seem to remember to boil eggs for egg salad so it is cold by lunch time. In any case, we have a dozen eggs that has not moved since it came to this house. Maybe deviled eggs will break the eggs back in.

    I am considering these, because one of the kids LOVES cheese nips. LOVES them. I will use less mayo though…but do note the interesting method with the breading of one end of the egg.

    Cheese Deviled Eggs

    6 hard-cooked eggs
    1 tsp mustard
    1 tbsp chopped parsley
    1/4 tsp salt
    1/4 tsp pepper
    1/2 c. finely crushed cheese crackers
    1/2 c. mayonnaise
    paprika

    Halve eggs lengthwise; remove yolks. Press yolks through a fine sieve; (oh just smush them with a fork); add mustard, parsley, salt, pepper, and 1/2 of the crumbs and mayonnaise. Refill centers of whites with yolk mixture; press two halves together.. Dip one end of each egg into remaining mayonnaise and into crumbs. Sprinkle with paprika. Yield: 6 servings. From Favorite Salad Recipes of America.

    Category Appetizers, Eggs | Tags: ,, | 5 Comments

  2. Chopped Ham Salad Mold

    March 26, 2008 by Tarrant Figlio

    This is a tasty retro jell-o way to use up the last of the ham and hard boiled eggs from Easter. Sort of a tomato aspic meets ham salad. I prefer using V-8 in this dish. In fact, I am doing just that later today. Watch for pics.

    Chopped Ham Salad Mold

    1 tbsp unflavored gelatin
    1/4 c. cold water
    1 1/2 c. tomato juice, heated
    1 tsp lemon juice
    1/2 tsp salt
    3 hard cooked eggs, chopped
    1 c. chopped celery
    1/2 c. chopped cucumber
    1/2 c. bell pepper, chopped
    1 tbsp chopped onion
    1/2 c mayonnaise

    Soften gelatin in cold waater. Add hot tomato juice; stir until dissolved. Add lemon juice and salt; chill until partially set. Soak cucumbers in salted water; drain. Combine with all remaining ingredients; fold into thickened gelatin. Pour into mold; chill until firm. Yield: 6 servings

    ~Daphne Smith
    Winnsboro, TX

    Favorite Recipes of America, Salads

    Category Eggs, Meat, Recipes, retro food, Salads | Tags: ,,,, | 2 Comments

  3. Protein Salad Bowl

    March 25, 2008 by Tarrant Figlio

    I thought about a traditional tuna egg salad since it is Egg Salad week but hey, this one seemed much better. No there is no comma between American and Swiss. Retro, easy, light, frugal, and edible!

    Protein Salad Bowl

    1 lge head lettuce, torn into large pieces
    4 hard-cooked eggs, quartered
    4 tomatoes, peeled and quartered
    4 thick slices American Swiss or Bleu cheese, cut into bite size chunks
    6 dill pickles sliced
    1/2 c halved walnuts
    1 lge red or white onion sliced into rings
    2 cans chunked style tuna, drained
    Salad dressing to taste

    Toss all ingredients; serve chilled. Yield-4-6 servings

    Favorite Salads, 1946

    Category Eggs, Fish, Recipes, retro food, Salads | Tags: , | 3 Comments

  4. Sicilian Meatloaf

    March 24, 2008 by Tarrant Figlio

    This retro favorite is a great way to use up a few of those extra hard boiled eggs, and if you want…use some leftover ham in place of the prosciutto and leftover tomato sauce. The thrifty use of leftovers makes this a frugal find. I know the hard boiled eggs sound odd..but they are a treat.

    Sicilian Meatloaf

    1 pound lean ground beef
    1/2 pound ground pork
    1 small onion, finely minced
    1 cup fresh bread crumbs
    1 teaspoon fennel seeds
    1/2 tsp Italian Seasoning
    2 eggs
    salt & pepper to taste
    2-3 hard-boiled eggs, peeled
    2-3 slices prosciutto

    SAUCE FOR TOPPING

    1 tablespon olive oil
    1/2 teaspoon minced garlic
    1/2 cup stewed tomatoes

    Preheat oven to 350° F. Combine beef and pork. Mix with a fork. Add onion, bread crumbs and fennel seeds. Mix lightly. In a separate bowl, lightly beat eggs. Add to meat. Season with salt and pepper. Using your fingers, blend all ingredients together. Divide meat mixture in half. Shape meat into two rectangles about 7 x 5 inches. Place in baking dish. Make a shallow depression in the center of the loaf. Wrap each egg,in a slice of prosciutto. Place in hollow of loaf . Push sides of meat in firmly to hold eggs.  Place second half of meat on top of eggs, pushing edges together to seal eggs into the loaf. Place in middle shelf of oven. Bake for 90 minutes at 350° F.

    Category Eggs, Meat, Recipes, retro food | Tags: , | 1 Comment

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