Posts Tagged ‘Eggs’

  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. Eggs A La Atlanta

    March 22, 2008 by Tarrant Figlio

    If you are looking for a lovely brunch egg dish…particularly one in a nest…this is the one to try. Use a nice sharp cheddar cheese. Maybe a shade more brandy and half and half in place of the evaporated milk. (though evaporated milk can be a healthier, richer choice for this dish) You can get away with less cheese and go with toast if you don’t want to fuss with croutons, but the croutons make a nice festive nest for the dish.

    Eggs a la Atlanta

    4 poached eggs
    2 cups buttered, toasted croûtons
    1 cup cheddar cheese, grated
    1 cup Brandied cream sauce

    Poach eggs and place in a nest of toasted croûtons. Top with grated cheddar cheese and brandied cream sauce. Garnish with a sprinkle of paprika and sprig of parsley.

    Brandied Cream Sauce
    2 Tablespoons butter, melted
    2 tablespoons flour
    3/4 cup evaporated milk, heated
    1/4 cup chicken broth, heated
    2 tablespoons brandy
    salt
    Melt butter, stir in flour, cooking until bubbly. Gradually add heated evaporated milk and chicken broth, stirring constantly until sauce thickens. Add brandy and season to taste.

    ~Mrs Harry G. Haisten, Jr.
    Atlanta Cooks For Company, 1968

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

  4. Egg and Bacon Spread

    March 14, 2008 by Tarrant Figlio

    Have an excess of hard boiled eggs? Tired of deviled eggs? Just want a retro appetizer that has bacon?

    This recipe from Miss Rita Burnley and contributed to Atlanta Cooks for Company should do the trick. The recipe calls for quite a bit of mayo and salt. I would suggest doing what I do and adding it slowly to taste. You may also want to add some nice shredded cheddar (or processed cheese, depending on the retro mood you are in)

    Egg and Bacon Spread

    16 hard-cooked eggs, minced
    12 slices crisp bacon, crumbled
    4 teaspoons horseradish
    4 teaspoons onion, minced
    4 teaspoons Worcestershire sauce
    1 cup mayonnaise
    4 teaspoons salt

    Combine all ingredients and chill until serving time. Serve with a choice of crackers, etc.

    Category Appetizers, Eggs, Recipes, retro food | Tags: ,, | 5 Comments

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