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Reply
| | From:  Genie· (Original Message) | Sent: 1/10/2008 8:03 PM |
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Reply
| | | From: Genie· | Sent: 5/31/2008 2:14 AM |
Scotch Eggs (These are GREAT!!)
1 pound bulk pork sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
1 egg
1 tablespoon water
1 teaspoon prepared mustard
Sauce:
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard
On a sheet of waxed paper, divide sausage into 6 equal
portions; wrap 1 portion around each egg. Roll each wrapped
egg in bread crumbs. Beat egg with mustard and water; dip
sausage-wrapped eggs in beaten egg mixture. Roll in bread
crumbs again; place on a rack in a shallow baking dish.
Bake at 400 degrees for about 35 minutes or until browned,
turning once during baking. Cut into halves lengthwise;
serve hot with Dijon sauce or sauce of your choice.
Serves 6.
Dijon Sauce: In a small saucepan over medium-low heat, melt
butter. Whisk in flour; cook for about 1 minute, whisking
constantly, until smooth and bubbling. Add seasonings, then
add 1 cup of half-and-half a little at a time. Continue
whisking until thickened; add more half-and-half until
desired consistency is reached. Whisk in mustard; serve
over Scotch eggs, vegetables, or fried fish. Makes 1 to
1 1/2 cups.
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Reply
| | | From: Genie· | Sent: 6/20/2008 6:19 PM |
BACON DEVILED EGGS
12 hard boiled eggs peeled and halved
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon prepared white horseradish
8 ounces bacon cooked crisp drained and crumbled fine
4 scallions finely chopped
Put egg yolks in a small bowl and mash with the back of a spoon until
smooth. Stir in mayonnaise, sour cream, mustard and horseradish. When
the yolk mixture is smooth stir in bacon and scallions. Using two
spoons stuff egg whites with yolk mixture. Cover with plastic wrap
and chill.
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Reply
| | | From: Genie· | Sent: 7/24/2008 1:47 AM |
| Decedant Stuffed Eggs
Hardboiled egg yolks are mixed with bacon, shallots, and white
wine vinegar and piped back into the egg whites.
Ingredients
1/3 C. mayonnaise
1 large shallot, minced
6 slices bacon, cooked until crisp and finely chopped
6 hard-cooked eggs, peeled and split length-wise
1 heaping tsp. Dijon mustard
1 tsp. white wine vinegar
Salt and freshly ground black pepper to taste
12 drops Tabasco sauce or to taste Paprika, to garnish
Directions
In a medium-size bowl, mash the egg yolks with a fork.
Add the bacon, shallot, mayonnaise, mustard, vinegar, salt,
pepper and Tabasco.
If desired, fill a pastry bag fitted with a large star tip and
pipe the yolk mixture back into the egg whites. Or use a small
spoon to fill the whites.
Sprinkle with paprika and serve.
Makes 12 filled egg halves.
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Reply
| | | From: Genie· | Sent: 7/24/2008 8:46 PM |
Pickled Eggs and Beets
6 large eggs
5 medium beets, including tops
1 cup cider vinegar
1/3 cup sugar
In 2 quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch; heat to boiling over high heat. Immediately, remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs; set eggs aside to cool. Meanwhile, trim tops from beets, leaving about 1 inch of stems attached. Scrub beets well under cold running water. In 3 quart saucepan, place whole beets and enough water to cover; heat to boiling over high heat. Reduce heat to medium low; cover and simmer 20 to 25 minutes, until beets are tender. Reserve 1 cup beet cooking liquid; drain beets. Immediately, remove beet skins under cold running water. Slice beets. Place whole eggs in medium bowl or 1 1/2 quart wide mouth jar and layer sliced beets on top of eggs. In 1 quart saucepan, combine vinegar, sugar, and reserved beet cooking liquid; heat to boiling over high heat. Pour vinegar mixture over eggs and beets. With spoon, gently turn eggs occasionally for even color, until egg and beet mixture is cool. Cover and refrigerate at least 24 hours.
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:35 PM |
Deviled Eggs With Shrimp and Olives
8 hard-cooked eggs, peeled and cut in half lengthwise
Lettuce leaves garnish (optional)
1/2 C. cooked, peeled and chopped shrimp
3 T. chopped pimento-stuffed olives
2 t. minced onion
1 T. chopped Italian parsley
2 t. plus 1 T. fresh lemon juice (divided)
1/4 t. salt
1 T. olive oil
1/2 C. mayonnaise
16 thin 1-inch strips roasted red bell pepper or pimento
Cherry tomatoes, garnish (optional)
Remove yolks from eggs and set aside. Cut a sliver from the bottom of the whites so they will sit flat. Place lettuce on a serving platter and set the whites on it.
In a bowl, mash four of the yolks. Add the shrimp, olives, onion, parsley, 2 teaspoons lemon juice, salt and olive oil and combine well. Scoop the mixture into the egg whites so each white is just filled. Stir the mayonnaise with the remaining 1 tablespoon lemon juice until it is spreadable. Top each egg with a cap of mayonnaise. Grate the reserved yolks over the stuffed eggs. Lay a strip of red pepper on top of each egg. Garnish the platter with cherry tomatoes. Make 8 servings | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:01 AM |
Pickled Eggs & Red Beets
Ingredients:
Beets
1/4 c Brown sugar
1/2 c Water, cold
3 Cloves
Egg, hard boiled
1/2 c Vinegar
1 Cinnamon
Instructions: - Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves.
- Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:06 AM |
RED BEETS EGGS | | | 1 doz. eggs
2/3 c. vinegar
1/2 c. sugar
2 cans red beets (16 oz. each) Hard boil eggs, peel when cooled. Heat red beets on stove. Add vinegar and sugar. Cool slightly and add eggs. Refrigerate until ready to serve and let stand until eggs are purple. Serves 6-12. | | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:08 AM |
| RED BEET EGGS PENNA. STYLE | | | 1 qt. pickled red beets
1 doz. hard cooked eggs, peeled
Extra vinegar as needed
Salt & pepper
Sm. whole onions or wedges of onion
Sugar, add if too sour Hard cook eggs and peel. Put red beets with liquid in a large covered container (plain canned or fresh cooked beets may be substituted. Just use more vinegar). Add eggs and onion. Add vinegar as needed. Salt and pepper to taste. If not enough liquid add water. Let stand in refrigerator a day or so until eggs are a deep red and sour. | | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:17 AM |
| Pickled Eggs and Red Beets
Beets
1/4 cup Brown sugar
1/2 cup Water -- cold
3 each Cloves
Egg -- hard boiled
1/2 cup Vinegar
1 each Cinnamon
Boil young beets until tender. Skin and cover with liquid made by combining
the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole
cloves. Let beets stand in this mixture for several days. Remove and add
whole hard boiled shelled eggs to the liquid and let pickle for 2 days
before using.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:18 AM |
| BEET MARBLED EGGS
Here's a neat little trick that you may or may not know. When you
drop the [hard cooked] eggs into the beet juice, DO NOT peel them. Instead,
bash them around a bit to crack the shells really well, then drop 'em,
shells still on, in the juice.
Drain and shell before serving. (Sorry for insulting your intelligence
with the last direction, but someone, somewhere out there is going to miss
this step
:-)
The result is a pickled egg that looks remarkably like the pretty marble
eggs you can buy for decoration. They make a beautiful garnish for a cold
meat platter, and amazing looking deviled eggs.
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