Archived Story

New egg recipes for breakfast

Published 11:53am Wednesday, January 30, 2013

Lime Dressing

1/2 cup salad oil

1/2 cup lime juice

1/2 teaspoon salt

Combine all ingredients and shake good in a jar. Yields 1 cup.

 

Frozen Peach Salad

3 c. peeled, crush peaches

2 c. miniature marshmallows

1/2 cup crushed pineapple, drained

1/8 teaspoon salt

2 cups sour cream

Combine all ingredients and put into 8 inch square pan. Cover with foil and freeze. Cut into squares and service.

 

White Sauce

1 tbsp margarine

1/2 tbsp. flour

1/4 tsp. celery salt or regular salt

1/8 tsp. pepper

1 cup milk

Melt margarine on low heat in a sauce pan.

Blend in flour and seasonings. Cook over low heat, stirring until smooth. Remove from heat and stir in milk. Bring to a boil, stirring constantly. Boil one minute.

 

Cooking Tip.

•Place biscuits on baking sheet with spaces between them in order to have crusty sides.

•Keep emergency food supply that you would not have to cook, such as canned meats, soups, fruit, relishes, jam, jelly, and peanut butter.

 

Gift Tip

Give a salad recipe and ingredients for making it and a salad mold to make the salad in.

Food Tips

•To keep bananas and pears from darkening dip them into lemon juice.

•Fresh oysters are sold only in the months that have the letter “R” in it, such as January, February, April, March, September, October, November and December.

Party tip.

For a valentine party, use heart shape cookie cutters to make party sandwiches. Serve hot apple cider in valentine coffee mugs.

 

Sour Cream Dressing

1 cup sour cream

2 green onions, finely minced

2 T. mayonnaise

2 to 3 T. lemon juice

Stir all ingredients and blend well. Chill several hours before serving.

 

Frank potato bake

1/4 cup chopped onion

1 tablespoon margarine

1 can celery soup

1/2 cup milk

4 c. cooked potatoes, sliced

4 all-beef franks

Cook onion in margarine in a sauce pan until tender, stir in milk and soup. Alternate potatoes with soup mixture. Top with franks in a baking dish. Bake 30 minutes at 350 degrees.

 

Stuffed cabbage

8 large cabbage leaves

1 pound ground chuck

1 cup cooked rice

1 egg, slightly beaten

1 teaspoon celery salt or regular salt

1/4 teaspoon pepper

1 can tomato soup

Cook cabbage leaves in boiling salted water for a few minutes to soften, drain. Combine meat, rice, egg, salt, and pepper with 2 tablespoons of soup. Among cabbage leaves divide meat mixture and roll secure with toothpick. Pour remaining soup over cabbage rolls and cook in a covered skillet for 40 minutes. Stir often.

Creamed eggs

1 can celery soup

1/2 cup milk

4 boiled eggs, sliced

4 slices of toast

Blend milk with soup, and add eggs. Heat, stir often. Serve on toast.

 

Eggs in cheese sauce

1 can mushroom soup

1/2 cup skim milk

1/2 cup shredded mild cheddar cheese

4 boiled eggs, sliced

4 slices of toast

Combine soup, milk and cheese. Cook over low heat until cheese melts. Stir often. Add eggs. Serve on toast.

 

Sweet pickle relish salad dressing

1/4 cup sweet pickle relish or dill relish

1/2 cup mayonnaise

Combine all ingredients and blend well.

 

Tuna Salad

1 can tuna packed in water

1/2 cup sour cream

1 to 2 T. sweet pickle relish or dill pickle relish

Combine all ingredients in a bowl and mix until well blended. Tuna sandwiches can be made from the salad.

 

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