Substitute 1 t cornstarch for each omitted egg, adding 3 T water for each t cornstarch. This was tried on several different brands of cake mix including one which called for 3 eggs. There was a slight change of texture, depending on the brand used. (One was slightly dry

Combine ingredients in a blender,; whirl. Yield is the equivalent of 1 egg. Note: May be frozen. Will keep in the refrigerator for 1 week. Recipe may be multiplied. Can be used in recipes calling for regular whole eggs. Submitted By [email protected] On THU, 9 NOV 199

From "Baby s First Helpings" by Chris Casson Madden ISBN: 0 385 19143 X This is a good way to introduce eggs to your baby (if the pediatrician says you are ready to). Eggs contain all 22 of the amino acids the building blocks of protein that we need for new b

Authentic? I sure as heck can t say. Fattening++you bet! Good? More n likely. How could it help but be with a brandy cream sauce and crabmeat. Melt the butter in a saute pan or skillet over low heat. Add the crab meat and cook slowly, stirring very gently, just until ho

Several strips of bacon fried well done and crumpled. Set aside. NOTE: measurements are approximate. Put mushrooms and onions in skillet with a little oil and cook over medium heat until softened. Add cream of Mushroom soup (undiluted) and stir until mixture is liquidized. W

Several strips of bacon fried well done and crumpled. Set aside. NOTE: measurements are approximate. Put mushrooms and onions in skillet with a little oil and cook over medium heat until softened. Add cream of Mushroom soup (undiluted) and stir until mixture is liquidized. W

In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. Mrs. James Olfson &

Toss together the bread crumbs and butter.Spread in the bottom of a glass baking dish.Place the sliced,hard cooked eggs on top of the crumbs. Combine the bacon,sour cream,milk and seasonings.Spread the mixture on top of the eggs.Top with the cheese.Bake about 15 minutes @ 3

To make sauce,saute mushrooms in melted butter for 3 minutes or until tender.Stir in flour,broth and cook until mixture thickens. Stir in sour cream,pepper and Worcestershire and pepper sauces. Cook and stir 2 minutes more. To serve,place two English muffin halves on a plate

Lay a large slice of grilled ham across each rusk and cover with Marchand de Vin sauce. Add a slice of grilled tomato, and then the egg. Top with Hollandaise Sauce, and sprinkle with paprika. Southern Living ... August, 1971     strongServ

Heat 3 tbsp. oil in heavy 10 inch skillet over medium heat. Add onion and cook until softened, stirring occasionally, about 6 minutes. Add tomatoes and bring to simmer. Mix in basil, parsley, salt and pepper. Increase heat to high and cook until almost no liquid remains in pan,

Boil the eggs by putting them in a pan and covering them with ice cold water. Put the pan on the stove and bring it to a boil. Remove the pan from the heat and cover it. Leave it alone for about 20 minutes. At that time, drain the hot water and refill the pan with ice cold w

Hard boil eggs. Remove shells and place eggs in a 2 quart sterilized jar. Combine remaining ingredients, bring to a boil and pour over eggs. Store weeks in a cool place. Submitted By [email protected] (KAREN DECK) On WED, 22 MAR 95 182142 GMT   b

Directions: þ Place everything, except the eggs, into a saucepan. þ Bring gently to the boil, then remove to a basin. Cover and leave to cool. þ Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar. þ

Directions: þ Place everything, except the eggs, into a saucepan. þ Bring gently to the boil, then remove to a basin. Cover and leave to cool. þ Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar. þ

Prepare the Hollandaise sauce, and keep it warm. Mix the water with the vinegar (which will help the egg whites set quickly) and put it with the salt in a wide, shallow saucepan. Bring water to boil, then reduce heat to gentle simmer. One at a time, break each egg into a sep

HARD COOKED EGGS: 25 minutes If desired, pricke large end of egg with a pin to prevent them from cracking. Place eggs in a single layer in a large deep saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring to a

Blend the Dijon and dry mustard with a little vinegar, if needed, in a saucepan. Add the remaining vinegar and all of the remaining ingredients, except the eggs and sliced onions. Cover and simmer for 10 minutes. Allow to cool, and then pour over the onions and eggs. Refrige

2 TB flour 1 ts salt 1 lemon half 2 artichokes, trimmed of : leaves and stems 1 TB olive oil 1/4 c chopped onion 1 TB chopped garlic 6 c fresh spinach leaves, : stemmed and rinsed 1 c homemade or prepared : bJchamel (cream) sauce 1/2

In a 10 " skillet combine the UNDRAINED tomatoes,onion, garlic,bay leaf and pepper.Bring to boiling.Boil,uncovered, 8 to 10 minutes or until most of the liquid is evaporated and onion is tender.Discard bay leaf.Stir peas into tomato mixture.Break eggs into tomato mixtur

Combine eggs, celery, pimiento, salt, pepper, and parsley, if desired; add mayonnaise, and stir well. Spread egg mixture on 4 slices of toast; top each with another slice of toast. Arrange tomato slices, bacon, and lettuce on top of toast. Top with remaining toast. Cut each

Beat eggs in a large bowl with the cream, orange zest and juice, Triple Sec, vanilla and nutmeg. Soak bread slices in the batter for 15 minutes. Melt the butter in 1 or 2 large saute pans, or on a griddle. Regulate the heat so butter doesn t burn. Saute bread slowly in

: washed/torn 1 1 cucumber peeled/diced 1 2 carrots peeled/grated 1 4 hard boiled eggs diced 1 2 tomatoes diced 1 c broccoli florets 3/4 lb cooked turkey breast meat : diced 12 oz jar oil packed artichoke : hearts diced 8 sl b

Beat yolks of eggs;add seasonings and milk.Beat whites until stiff, but not dry.Place skillet on large burner,add butter,set to medium high heat.Just as soon as butter is melted,lower to low heat.Have bottom and sides of skillet well greased.Fold the stiffly beaten egg white

Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts, rinse and drain. Slice into rounds. Place water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes. Place a wok on its stand over high heat for 1 minute. Add o

1. Mix together. Let stand awhile. 2. Make into balls, flatten with glass. Bake at 180 =F8C for 10 minutes. Difficulty : very easy. Precision : measure ingredients. ~ Recipe By : Sheryl Price [email protected]

1. In a large bowl, combine the egg yolks and half the sugar; beat until very thick and light in color. 2. In a medium bowl, whip the cream until it holds in soft peaks. Set aside. 3. In another medium bowl, beat the egg whites with the lemon juice until foamy. Gradu

Wash and boil 6 fresh beets. After cooking the skins will slip off easily. Cut beets into 1/4 or 1/8 s. Reserve 1/2 cup of the liquid the beets were cooked in. Hard boil as many eggs as desired...warning they go fast, so a dozen won t last long, two dozen is better...de

Grease a 9x13 inch pan. remove the crusts from the bread and cut into 1/2 inch strips. Line the bottom of the pan with half of the bread slices. Scatter the ham cubes over the bread and top with the cheeses. Top with the remaining bread. In a large bowl combine the eggs, mi

Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans.Mix flour and mustard.Sprinkle over layer.Repeat until all is used.Pour a little melted butter over top.Beat eggs and milk together. Pour over mixture in pan.Sprinkle with salt and pepper.Refrigerate ove

************** LET S COOK IT RIGHT IN THE SHELL ****************** *********** COLD WATER METHOD PERFECT EVERY TIME *********** 1. Place eggs in saucepan and cover to depth of about 1 inch with cold water. Use small pan for 1 to 4 eggs. 2. Bring to boiling point, cove

1. To make biscuit crust: Into bowl, sift flour, baking powder, and salt. Add the garlic powder, lemon pepper, thyme, and rosemary. With pastry blender or 2 knives, used scissor fashion, cut in shortening until mixture is like coarse corn meal. Make well in center; pour in

Combine all ingredients in a mixing bowl and blend until smooth. Store in a jar in the refrigerator up to 1 week. Mixture also freezes well. To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan. Yield 4 servings. One serving 1/4 cup (1 e

Place red bell pepper strips,chopped green bell pepper,zucchini onion,olive oil and basil in a 9" pie plate.Cover with vented plastic wrap and microwave on high for 2 to 3 minutes.Remove red bell pepper strips;set aside.Sprinkle half the cheese over vegetables in pie pl

Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate. Beat remaining ingredients till smooth, 15 sec in blender on high speed or 1 minute with hand beater. Pour in pie plate. Bak

Dissolve the yeast in the water. Stir in the sugar and add 1/2 cup flour. Let this sit for 10 minutes to give the yeast a chance to get going. Add the milk, eggs, butter, salt, and cinnamon. Stir in 4 cups of the flour. Add more flour until the dough starts to form a sha

Combine all ingredients and mix thoroughly. Serve on whole wheat bread with tomato and lettuce. Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 244     strongServings: 4/strong  

Prepare one batch of Kellogg s Rice Krispie Treats as shown on the box or (See file "Rice Krispie Marshmallow Treats") Add 1/2 c. green tinted coconut. Shape mixture into 16 3" nests. Fill cooled nests with miniature marshmallows, jelly beans or chocolate eggs. To

Put eggs and salt in cold water and bring to the boil. Shut off heat; let satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the water running while peeling the eggs). Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then co

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. 6 servings, 145 calories per serving Source: Betty Crocker s Cookbook, Bantam 1987 pocketbook Shared by Elizabet