This fragrant tart can be served hot or cold, for breakfast, lunch or as an opening course with dinner.
3 Tbsp. sweet butter
2 lbs. tomatoes, peeled, seeded & chopped
1½ tsp. salt
½ tsp. pepper
2 tsp. dried basil
1½ tsp. finely sliced green peppers
Melt the butter in a frying pan. Add onions and cook until transparent. Strain the tomatoes and add to the onions. Cook over low heat until the tomatoes are reduced to a pulp. Remove from the heat and cool.
Beat together cream and eggs. Add cooled tomato mixture and season with salt, pepper, basil and green onions.
350°F for 5 minutes. Add filling and bake 30 to 35 minutes longer.
Broccoli Cheese Soufflé
An interesting and attractive dish, this soufflé is good served with rolls and a green salad.
Ingredients
1 tsp. butter
1 Tbsp. Parmesan cheese
3 Tbsp. butter
3 Tbsp. flour
⅓ cup powdered milk
¾ cup boiling water
½ tsp. salt
⅛ tsp. pepper
Cayenne & nutmeg
4 egg yolks
⅔ cup grated Swiss, Parmesan or Cheddar
cheese
⅔ cup cooked chopped broccoli
1 egg white
Salt
Directions
Preheat oven to 400°F. Butter a 6-cup soufflé dish with 1 tsp. butter and sprinkle with 1 Tbsp. Parmesan cheese.
Melt the 3 Tbsp. of butter in a saucepan and stir in the flour. Cook for about 2 minutes without letting it brown. Remove from heat and add powdered milk mixed with boiling water. Beat with a wire whisk until well blended. Add seasonings and return to moderate heat. Remove from heat after 1 minute.
Add egg yolks to mixture, one at a time,
beating well after each one. Correct the seasoning. Add cheese and broccoli.
Beat egg white with a pinch of salt until stiff. Blend one-quarter of the egg white into the cheese mixture, then carefully fold in the remaining egg whites.
Turn the mixture into the soufflé dish and smooth the top. Place on middle rack of oven
and reduce heat to 375°F. Do not open the oven door for at least 20 minutes. Bake 25–30 minutes (4–5 minutes longer if you like it quite firm).
Serve immediately.
Serves 4 to 6.
—Olga Harrison
Spinach Pie
Spinach, eggs and feta cheese combined in layers with filo pastry give this dish a delectably rich flavor.
Ingredients
¼ cup olive oil
½ cup finely chopped onions
¼ cup finely chopped scallions
2 lbs. fresh spinach, washed, drained & finely
chopped
¼ cup finely cut fresh dill leaves (2 Tbsp. dried)
¼ cup finely chopped parsley
½ tsp. salt
Freshly ground black pepper
⅓ cup milk
½ lb. feta cheese, finely crumbled
4 eggs, lightly beaten
½ lb. butter, melted
16 sheets filo pastry
Directions
Heat olive oil in a heavy skillet. Add onions and scallions and cook, stirring frequently, until soft but not brown. Stir in spinach, cover tightly and cook for 5 minutes. Add dill, parsley, salt and a few grindings of pepper while stirring and shaking pan. Cook uncovered for about 10 minutes — until most of the liquid has evaporated and spinach sticks slightly to the pan.
Transfer to a bowl, add milk and cool to room temperature. Add cheese and slowly beat in eggs. Taste for seasoning.
With a pastry brush, coat the bottom and sides of a 7” x 12” dish with melted butter. Line the dish with a sheet of filo, pressing the edges into the corners of the dish. Brush the surface of the pastry with 2 or 3 tsp. of butter. Lay another sheet on top. Again, spread with 2 to 3 tsp. of butter. Continue until there are 8 layers of filo in the pan.
Spread the spinach mixture on top of the filo. Place another layer of filo on top, coat with butter, and repeat, as before, until there are 8 layers. With scissors, trim the excess filo from around the edges of the dish. Brush top with remaining butter.
Bake at 300°F for 1 hour or until pastry is golden brown. Cut into squares and serve hot or at room temperature.
—Carol Gasken
Spinach Cream Cheese Pie
Although this pie has no crust, the wheat germ bakes to a crispy texture, resulting in a quiche-like dish.
Ingredients
10 oz. spinach
8 oz. cream cheese
1 Tbsp. minced onion
Dash nutmeg
6 eggs
Wheat germ
¼ lb. Cheddar cheese, sliced
Paprika
1 Tbsp. flour
1 tsp. water
Directions
Cook spinach, drain and press out excess water. Soften cream cheese and add spinach, onion and nutmeg. Beat 5 of the eggs and stir into the spinach mixture. Grease sides and bottom of a pie plate, sprinkle it with wheat germ and pour in spinach mixture. Cover with cheese slices and sprinkle with paprika. Beat remaining egg with flour and water and pour over the cheese. Bake at 350°F for 35 to 45 minutes, until top is lightly browned.
Serves 4.
—Laura Poitras
Summer Omelette
An omelette can contain almost any filling, including cooked meats and seafood. The two presented here make use of summer vegetables. Variations could include tomatoes, green pepper or other vegetables.
Ingredients
6 eggs
⅓ cup milk
Salt & pepper
¼–½ cup chopped celery
2–3 Tbsp. chopped onion
¼ cup sliced mushrooms
¼–½ cup grated Cheddar or Swiss cheese
Directions
Beat together eggs, milk, salt and pepper. Lightly sauté celery, onion and mushrooms. Add to egg mixture along with the cheese. Mix well and pour into greased 8-inch square cake pan. Bake at 350°F for approximately 30 minutes or until knife comes out clean.
Serves 4.
Zucchini Omelette
Zucchini recipes are always welcome. This one, an Italian standard, is a boon for those overburdened with both zucchini and eggs.
Ingredients
2 small zucchini
2 Tbsp. cooking oil
2 eggs
Salt & pepper
½ tsp. dried oregano
½ cup grated Romano or Parmesan cheese
Directions
Cut zucchini into ⅛-inch slices. Sauté in hot oil in a small cast-iron frying pan, stirring constantly, until golden brown. Reduce heat to medium low. Beat eggs with wire whisk until well blended but not frothy, and add to zucchini in pan. Sprinkle with remaining Ingredients.
Cook, covered, until egg is set. Fold omelette in half, allow to cook a few seconds longer, then remove to warmed plate and cut into wedges.
Serves 2.
—Dorothy Farniloe
Crêpes
The variety of fillings for crêpes is almost unlimited, though the most common is cottage cheese. Crêpes may be served hot or cold, as a main course or as a dessert.
Ingredients
¾ cup flour
Salt
1 egg yolk
1 egg
1¼ cups milk
1 Tbsp. melted butter or light oil
Directions
Sift the flour into blender or mixing bowl. Add salt, egg yolk, whole egg and half the milk. Blend for 1 minute or stir with a wire whisk until smooth. Add the rest of the milk and the melted butter or oil.
Let rest, refrigerated, for 1 hour.
To cook, heat 1 Tbsp. butter in small, heavy frying pan. When bubbling, pour in a very small amount of batter and immediately swirl pan to coat. The thinner the crêpe the better.
Cook over high heat for approximately
1 minute, or until crêpe is lightly browned and firm enough to flip with a spatula. Brown other side and remove to a warmed plate. Continue cooking and stacking crêpes until batter is used up. No additional greasing should be necessary. The crêpes will not stick together when stacked. If the first few crêpes do not turn out, do not become discouraged — it often takes a little time to season the pan and to refine the swirling technique. Spread filling as a thin layer overtop, then roll from one side to the other.
Makes 12 crêpes.
Cooked crêpes may be kept refrigerated for several days or frozen for several months. Crêpe batter may be refrigerated overnight, but it may need to be thinned with 1–2 Tbsp. milk when used.
—Jeanne Nugent
Pancake Mix
This homemade pancake mix, as well as being convenient, has the additional charm of flexibility — it can be tailor-made to suit individual tastes by using, for example, whole wheat flour, wheat germ or buttermilk flour.
Ingredients
12 cups flour
4 cups milk powder
¾ cup baking powder
¾ cup sugar
2 Tbsp. salt
Directions
Mix well and store in airtight containers.
Makes 16 cups mix.
To use: Combine 1½ cups mix, 1 cup water,
1 egg and 2 Tbsp. oil.
Makes 8 pancakes.
—Dawn Livingstone
Egg Casserole
A hearty, substantial casserole of particular interest to garlic lovers, this dish makes a good brunch when you have a lot of visitors.
Ingredients
12 eggs
½ lb. bacon
¼ cup butter
¼ cup flour
1 cup light cream
1 cup milk
1 lb. sharp Cheddar cheese, grated
2 small cloves garlic, crushed
¼ tsp. thyme
¼ tsp. marjoram
¼ tsp. basil
¼ tsp. chopped parsley
¾ cup bread crumbs
Directions
Hard boil the eggs, peel and slice them. Broil the bacon until crisp, drain and crumble. Melt butter, stir in flour and gradually mix in cream and milk. Heat, stirring constantly, until sauce thickens. Add cheese and seasonings. Pour half the sauce into a well-greased casserole dish. Add the eggs as the next layer, then the bacon. Top with the rest of the sauce and sprinkle bread crumbs over it. Bake at 350°F for 30 minutes.
Serves 8 to 10.
—Jody Schwindt
Potato Pancakes
Ingredients
4 medium raw potatoes, shredded
Salt & pepper
3 Tbsp. flour
1 egg, beaten
¼ cup grated onion
½ cup grated Cheddar cheese
Heavy cream
Butter
Directions
Mix shredded potatoes with flour, egg, onion, cheese, salt and pepper. Add enough cream to make a moist but not wet batter.
Heat butter in a heavy skillet and drop batter by spoonfuls into the hot fat. Fry until both sides of pancakes are golden brown, then slide onto a cookie sheet. Bake at 400°F for 4 minutes.
Serve hot with butter and maple syrup.
Serves 4 to 6.
—Pearl Lentz
Eggs Kariel
Tasty, nutritious and quick to prepare, this serve-it-anytime dish can be easily adjusted to suit the number of hungry people present.
Ingredients
1 lb. fresh spinach
8 eggs
1 cup Cheddar cheese
Directions
Clean and rinse spinach. Place in a wide saucepan containing enough water to cover bottom of the pan, cover and steam briefly — until spinach is wilted.
Make hollows in spinach and break eggs into them. Replace cover and continue to steam until eggs are poached. Sprinkle cheese over top, recover, and cook until cheese is melted.
Serves 4 for lunch, 8 for breakfast.
—N. Kariel
Egg McRivers
Ingredients
2 English muffins split, toasted & buttered
4 slices cooked ham
4 poached eggs
½ cup Cheddar cheese, grated
Directions
Place English muffins on a cookie sheet. On each, place a slice of ham and a poached egg, and sprinkle Cheddar cheese on top. Broil until cheese is bubbly.
Serves 4.
—Deborah Rivers
Baked Eggs
A hearty, tasty breakfast or brunch dish, this can be prepared the night before, ready to pop into the oven in the morning.
Ingredients
1 lb. ground sausage meat or ham
6 eggs
2 cups milk
2 slices bread, trimmed & cubed
1 tsp. dry mustard
1 cup grated mild cheese
Directions
Brown sausage meat or ham and drain on towels. Beat eggs and combine all Ingredients in a 9” x 13” baking dish. Bake at 350°F for 45 minutes or until lightly browned.
Serves 6.
—Mrs. J. Hall-Armstrong
Scotch Eggs
Hot or cold, these eggs are delicious as hors d’oeuvres, snacks or accompaniments to salads.
Ingredients
12 hard-boiled eggs, peeled
½ cup flour
2 lbs. skinless sausage meat
1 egg
1 Tbsp. water
Fine bread crumbs or quick-cooking rolled oats
Directions
Roll cooked eggs in flour. With floured hands, coat each egg with sausage meat.
Combine raw egg and water and beat together. Dip sausage-covered eggs into egg mixture, then roll in bread crumbs.
Fry in deep fat until golden brown. If preferred, eggs can be cooked in shallow fat or baked at 350°F until the bread crumbs are crisp and the meat is thoroughly cooked.
—Sherri McMillan
Eggs Florentine
Another brunch, lunch or dinner favorite, this is a delicious and attractive dish.
Ingredients
2 Tbsp. butter
1 Tbsp. minced onion
1½ tsp. flour
¼ tsp. salt
Pepper & nutmeg
1 cup milk
¼ cup Parmesan cheese
1 pkg. spinach
4 eggs
Parmesan cheese
Directions
Sauté onion in melted butter. Add flour, salt, pepper and nutmeg and stir until smooth. Blend in milk, bring to a boil, then reduce heat and simmer, stirring constantly, for 3 minutes. Add ¼ cup Parmesan cheese.
Cook and drain spinach and combine with milk mixture. Turn into a shallow baking dish.
Poach the eggs and arrange them on top of the spinach mixture. Sprinkle with Parmesan cheese and place under the broiler just long enough to melt the cheese.
Serves 4.
—Brenda Eckstein
Egg Salad
This cool, refreshing spread is good served on whole wheat bread, pita bread, sesame crackers, or wrapped in spinach or lettuce leaves.
Ingredients
5 hard-boiled eggs
⅓ cup finely chopped carrot
⅓ cup finely chopped celery
⅓ cup finely chopped onion
½ cup toasted sunflower seeds
½ cup toasted sesame seeds, ground
½ cup ricotta cheese
¼ cup yogurt
¼ cup mayonnaise
Salt
Paprika
Directions
Mash the eggs in a bowl. Add other Ingredients and mix well. Refrigerate for several hours before serving.
Serves 4 to 6.
—N. Burk
Eggs Molière
Ingredients
4 eggs
4 tomatoes
2 Tbsp. oil
½ lb. mushrooms, thinly sliced
2 scallions, chopped
2 Tbsp. flour
1½ cups hot chicken stock
Salt & pepper
Directions
Boil eggs until they can be peeled but are not hard cooked, about 5 minutes. Peel and set aside.
Cut off the tops of the tomatoes and hollow them out with a spoon. Season with salt and pepper and place in an ovenproof baking dish. Bake for 10 minutes at 375°F and set aside.
Heat the oil in a saucepan. Add the mushrooms and the scallions, season to taste and cook over medium heat for 3 to 4 minutes. Stir in the flour and continue to cook for 2 to 3 minutes. Add the hot chicken stock and correct seasoning. Cook over low heat for another 15 minutes.
Place 1 peeled egg inside each cooked tomato shell. Cover with the sauce and bake for 7 to 8 minutes. Garnish with parsley.
Serves 4.
—Brenda Eckstein
Rarebit Fondue on Toast
An adaptation of a traditional fondue recipe, this rarebit has a very satisfying and pleasantly garlicky flavor.
Ingredients
8 thick slices whole wheat bread
Butter
½ lb. mushrooms, sliced
½ cup finely chopped onion
2 cups dry white wine
½ clove garlic, chopped
½ lb. Gruyère cheese, grated
2 Tbsp. or more whole wheat flour
Freshly ground pepper
Directions
Butter bread on both sides and bake at 400°F for 5 to 8 minutes — until golden brown on both sides.
Sauté mushrooms and onion in butter until the onion is soft. Add garlic and wine. Mix flour and cheese and add to the hot wine mixture,
1 handful at a time, stirring until each addition of cheese melts. Cook, stirring, over low heat until the sauce bubbles and thickens. Season with pepper.
Place the toast on individual serving plates and top with sauce.
Serves 4.
—Janet Flewelling
Kafkades
These traditional Greek patties are delicious as well as wholesome.
Ingredients
2 cups cottage cheese
2 egg yolks
1 cup flour
2 cups loosely packed bite-sized spinach
Olive oil
Salt & pepper
Directions
Combine cottage cheese, egg yolks and flour. Mix well, if necessary, adding more flour, until mixture becomes a thick paste. Add spinach.
In a large skillet, heat oil to cover the bottom of the pan to a medium high temperature. For each patty, drop batter from a large spoon onto the pan. Cook until golden brown on one side, then turn carefully and cook until the other side is done. Season with salt and pepper.
Makes 10 to 12 patties.
—Susan Gammon
Cheese Snacks
These tasty instant canapes can be prepared ahead of time, frozen, brought out and baked as the need or the inclination arises.
Ingredients
1 loaf unsliced whole wheat bread
¾ cup butter, softened
2 egg whites
½ lb. old Cheddar cheese, grated
Salt
½ tsp. dry mustard
Directions
Cut bread into bite-sized pieces.
Beat butter, egg whites, cheese, salt and mustard together until creamy and smooth — about 5 minutes. Spread cheese mixture on bread.
Freeze on a cookie sheet, then pack into plastic bags to store.
To serve, bake at 350°F for 8 to 10 minutes, until bubbly.
Serve warm.
—Marie Blundell
Onion Cheese Squares
Delicious as a main course for lunch or dinner, these squares are inexpensive and simple to make.
Ingredients
¾ cup chopped onion
2 Tbsp. butter
¾ cup scalded milk
2 eggs, beaten
1 cup grated Cheddar cheese
Salt & pepper
¼ cup pimento, diced or 1 tomato, chopped
2 Tbsp. chopped fresh parsley
2 Tbsp. wheat germ
2 Tbsp. (or more) bread crumbs
Sesame seeds
Directions
Sauté onion in butter until soft and golden. Remove from heat. Combine milk and eggs and add to onion. Add all remaining Ingredients except sesame seeds. If mixture seems very runny, add extra bread crumbs. Pour into greased 8-inch pie plate. Sprinkle with sesame seeds. Bake at 325°F for 45 minutes, or until knife inserted into center comes out clean.
—Pam Collacott
Cheese & Tomato Bake
Ingredients
5 slices bacon
4 Tbsp. flour
3 cups tomato juice
1 tsp. salt
½ small onion, minced
1 cup grated Cheddar cheese
3 cups cooked whole wheat
¼ cup buttered bread crumbs
Directions
Fry bacon until lightly browned. Cut into ½-inch pieces and set aside. Reserve 1 Tbsp. of the fat.
Stir flour into reserved bacon fat. Add tomato juice, salt and onion and cook, stirring, until thickened. Remove from heat and add the bacon and three-quarters of the cheese.
Place wheat in a greased baking dish and pour the tomato mixture over it. Sprinkle with bread crumbs and remaining cheese. Bake at 350°F for 45 minutes.
Serves 4 to 6.
—Joanne Ramsy
Potato Cheese Casserole
Ingredients
½ cup milk
2 large eggs, beaten
2 cups mashed potatoes
1-2 onions, chopped
½–¾ cup grated Parmesan cheese
4 Tbsp. wheat germ
Directions
Combine milk, eggs, potatoes and onions. Pour into a 9-inch square buttered pan and sprinkle with Parmesan cheese and wheat germ. Bake at 350°F for 30 minutes, until top is golden brown.
Serves 4 to 6.
—Richard & Elaine Domsy
Gouda Sesame Log
Ingredients
3 cups coarsely grated Gouda cheese
1 cup coarsely grated ice-cold butter
1 tsp. hot mustard
2 Tbsp. whiskey
¾ cup toasted sesame seeds
Directions
Cream cheese and butter together until well blended. Mix in mustard and whiskey. Shape into log and roll in sesame seeds. Refrigerate for 24 hours before serving.
Makes 3 to 4 cups.
—Kumari Campbell
Hot Cheese Dip
Ingredients
2 cups light cream
2 tsp. dry mustard
1 Tbsp. Worcestershire sauce
1 clove garlic, cut in half
3 Tbsp. flour
6 cups coarsely grated sharp Cheddar cheese
¼ tsp. salt
2 Tbsp. sherry
Directions
In a glass or enamel saucepan, heat cream, mustard, Worcestershire sauce and garlic. Mix cheese with flour, and drop, a handful at a time, into the hot cream. Cook over low heat, stirring with a wooden spoon, until cheese is melted and mixture is smooth. Add salt and sherry. If only a mild hint of garlic is desired, remove it now from the dip.
Pour dip into a chafing dish or heavy fondue pot and serve with such dunking delights as raw vegetables, chunks of quality fresh bread or cooked shrimp.
Makes 4 to 6 cups.
—Dorothy Hurst
Boursin
A homemade recipe for this delicate cheese spread is a boon to addicts, since it is easy to make and considerably less expensive than the commercially produced versions.
Ingredients
16 oz. cream cheese
¼ cup mayonnaise
2 tsp. Dijon mustard
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped dill
1 clove garlic, minced
Directions
Soften cheese, then, using an electric mixer, thoroughly blend in mayonnaise, mustard, chives, dill and garlic. Spoon into a small serving bowl, cover and refrigerate for 24 hours.
Serve with bagels, crackers, Melba toast, rye bread, pumpernickel bread, celery, mushrooms or other raw vegetables.
Makes 2½ cups.
—Shirley Hill
Val’s Onion Cheese Pie
Crust Ingredients
¾ cup flour
½ tsp. salt
½ tsp. dry mustard
1 cup grated sharp Cheddar cheese
½–1 cup melted butter
Filling Ingredients
2 cups thinly sliced onions
2 Tbsp. butter
1 cup cooked thin egg noodles
2 eggs
1 cup hot milk
1 cup grated Cheddar cheese
Salt & pepper
Directions
To make crust, mix together flour, salt, mustard and cheese. Slowly pour in melted butter until a workable dough results. Press into a deep 9-inch pie plate.
For filling, sauté onions in butter and add noodles. Place in pie shell. Beat eggs, then add hot milk and cheese while continuing to beat. Add salt and pepper to taste. Pour over onion and noodle mixture. Bake at 350°F for 40 minutes.
Serves 6 to 8.
—Kirsten McDougall
Tomato Cheese Pie
Filling Ingredients
2 Tbsp. butter
¼ cup chopped green onions
1 cup bread crumbs
¼ cup chopped parsley
1 tsp. basil
⅛ tsp. salt
Pepper
10 firm red tomatoes, peeled
Topping Ingredients
1 cup flour
1½ tsp. baking powder
½ tsp. salt
2 Tbsp. butter
¼ cup milk
½ cup grated Cheddar cheese
Directions
Melt butter in skillet. Add onions and cook for 3 or 4 minutes. Stir in bread crumbs and cook until golden. Remove from heat; stir in parsley, basil, salt and pepper.
Cut tomatoes into slices ½-inch thick. Place half the slices in greased pie plate. Sprinkle with half the bread crumb mixture. Repeat.
To make the topping, sift together flour, baking powder and salt. Cut in butter to make fine crumbs. Add milk to make a soft dough, then work in cheese. Knead until smooth, wrap and refrigerate for 1 hour. On lightly floured surface, roll dough to a 9-by-12-inch rectangle, ½-inch thick. Cut into 12 strips ½-inch wide. Make lattice top for pie, crimping edges to pan. Bake at 350°F for 30 to 35 minutes, or until crust is golden.
Serves 6 to 8.
—Jill Leary
Cauliflower Cheese Pie
Ingredients
2 cups packed, grated potatoes
1 tsp. salt
3 eggs
¼ cup grated onion
1 cup chopped onion
1 clove garlic, minced
3 Tbsp. butter
Thyme
Pepper
Paprika
½ tsp. basil
1 cauliflower, broken into florets
1 heaping cup grated Cheddar cheese
¼ cup milk
Directions
Salt the grated potatoes with ½ tsp. salt. Let stand for 10 minutes, then squeeze out excess water. Beat 1 egg and add along with grated onion. Pat into well-oiled pie plate and bake at 375°F for 30 minutes or until golden brown.
Sauté chopped onion and garlic in butter. Add herbs (including ½ tsp. salt) and cauliflower and cook for 10 minutes. Spread half the cheese in pie plate, then cauliflower mixture, then remaining cheese. Beat together 2 remaining eggs and milk and pour over all.
Bake at 375°F for 30 to 40 minutes, or until set.
Serves 4.
—Nancy Beltgens
Spinach Feta Cheese Quiche
Ingredients
Pastry for 9-inch pie shell
2 Tbsp. olive oil
½ cup finely chopped mushrooms
1 shallot, chopped
¼ cup pine nuts
2 cups finely chopped spinach
2 eggs, beaten
¼ lb. feta cheese, crumbled
¼ cup milk
Parmesan cheese
Nutmeg
Directions
Heat oil and sauté mushrooms, shallot and pine nuts. Steam spinach until limp but still bright green. Beat together eggs, feta cheese and milk. Add vegetables and spoon into pastry-lined pie plate. Top with Parmesan cheese and nutmeg. Bake at 350°F for 40 to 45 minutes.
Serves 4 to 6.
—P.S. Reynolds
Cheese Pie
Ingredients
1 egg
Salt & pepper
1 cup grated cheese
1 cup milk
¾ cup flour
Directions
Butter a 9-inch pie plate. Blend milk, flour, egg, salt and pepper. Stir in half of cheese. Pour into pie plate and bake at 350°F until puffed and golden, about 25 minutes. Sprinkle remaining cheese over top. Continue baking until cheese melts — 3 to 4 minutes. Serve immediately.
Serves 2.
—Barb Alguire
Spinach Quiche
Ingredients
Pastry for 9-inch pie shell
2 Tbsp. finely chopped onion
1 cup grated cheese
2 eggs
1 cup yogurt
1 Tbsp. flour
½ tsp. salt
¼ tsp. pepper
Dash nutmeg
1 cup chopped cooked spinach
Directions
Bake crust at 450°F for 10 minutes. Let cool and sprinkle onion and cheese over crust.
Beat eggs, then add yogurt, flour and seasonings. Stir well. Add and stir in spinach. Pour this mixture into the baked pie shell.
Bake at 450°F for 15 minutes. Reduce heat to 350°F and bake for 30 minutes longer.
Serves 4 to 6.
—Susan Lord
Potato Pie
Ingredients
Pastry for 10-inch pie shell
1 lb. cottage cheese
2 cups mashed potatoes
½ cup sour cream
2 eggs
2 tsp. salt
⅛ tsp. cayenne
½ cup scallions, sliced
3 Tbsp. grated Parmesan cheese
Directions
Line pie plate with pastry. Process cottage cheese in blender until smooth, then beat in mashed potatoes. Beat in sour cream, eggs, salt and cayenne. Stir in scallions. Spoon into pastry shell and sprinkle with cheese.
Bake at 450°F for 50 minutes or until golden brown.
Serves 4 to 6.
—Marsha Plewes
Eggplant Tomato Quiche
Ingredients
Pastry for 9-inch pie shell
1 cup chopped tomatoes
1 Tbsp. chopped parsley
½ tsp. oregano
½ tsp. basil
1 Tbsp. butter
½ cup chopped mushrooms
1 clove garlic, minced
1 shallot, chopped
1 small eggplant, unpeeled
3 eggs
1 cup grated Cheddar cheese
Bread crumbs
Directions
Simmer tomatoes, parsley, oregano and basil for 20 minutes. Heat butter and sauté mushrooms, garlic and shallot. Add to tomato mixture and let cool.
Thinly slice unpeeled eggplant and bake at 350°F for 10 minutes. Line pie plate with pastry and cover with eggplant slices.
Beat eggs and mix with tomatoes. Spoon half of this over eggplant, then add ½ cup cheese. Repeat layers and top with bread crumbs. Bake at 375°F for 40 to 45 minutes.
Serves 6 to 8.
—P.S. Reynolds
Chicken Quiche
Ingredients
Pastry for 9-inch pie shell
3 eggs
3 Tbsp. cornstarch
½ tsp. salt
⅛ tsp. pepper
½ tsp. thyme
¼ tsp. sage
1½ cups chicken stock
1 cup grated Cheddar cheese
½ cup chopped green pepper
1–2 cups minced cooked chicken
Directions
In large bowl, beat eggs until creamy. Mix cornstarch, salt, pepper, thyme and sage and slowly stir in chicken stock until smooth. Slowly beat into eggs. Add remaining Ingredients and mix. Pour into pastry shell.
Bake at 425°F for 15 minutes; lower temperature to 325°F and bake 30 to 45 minutes longer or until filling is set. Cool for 5 to 10 minutes before serving.
Serves 4 to 6.
—Janice Chammartin
Leek Soufflé
This soufflé can be made using leeks that have been sliced and frozen for a pleasant midwinter taste of spring.
Ingredients
½ cup & 2 Tbsp. Parmesan cheese
2 leeks, sliced
6 Tbsp. butter
3 Tbsp. water
½ tsp. salt
¼ tsp. pepper
3 Tbsp. flour
1 cup milk
4 egg yolks, slightly beaten
Salt & pepper
6 egg whites
Directions
Coat inside of greased, 2-quart soufflé dish with 2 Tbsp. Parmesan cheese. Simmer leeks in 3 Tbsp. butter and water with salt and pepper, covered, until water evaporates — about 5 minutes.
Melt remaining 3 Tbsp. butter, then stir in flour. Cook over low heat, stirring constantly, for 2 minutes. Gradually stir in milk. Heat to boiling, stirring. Add leeks and ½ cup Parmesan cheese. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
Stir ¼ cup of leek mixture into egg yolks, then gradually stir this back into leek mixture. Season with salt and pepper and cool to lukewarm.
Beat egg whites until stiff but not dry and fold into leek mixture. Pour into prepared soufflé dish. Bake at 400°F for 35 minutes, or until golden and firm.
Serves 6.
—Pam Collacott
German Omelette
Ingredients
1 lb. sausage meat
1 medium onion, chopped
Salt & pepper
1 tsp. dry mustard
2 Tbsp. parsley
6 eggs
2 cups milk
3 slices bread, cubed
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
Directions
Brown sausage meat and drain off excess fat. Add onion, salt, pepper, mustard and parsley and cook until onion is tender.
Mix together eggs, milk, bread and cheeses. Add meat mixture and stir. Pour into a 9” x 13” baking dish and chill overnight. Bake at 350°F for 45 minutes, or until knife inserted in center comes out clean.
Serves 6 to 8.
—Lynda Watson
Potato Omelette
Ingredients
1 medium potato
Butter
2 eggs
Milk
Salt & pepper
Sliced mushrooms
Directions
Slice the potato ⅛- to ¼-inch thick and lay on a lightly oiled cookie sheet. Dot with butter and bake at 350°F until golden brown, turning once. Meanwhile, beat eggs with a little milk and season with salt and pepper. Sauté mushrooms.
Layer potato slices in an oiled frying pan. Add mushroom-egg mixture. Cover and cook slowly on both sides.
Serves 1.
—Veronica Clarke-Hanik
Buckwheat Crêpes with Maple Orange Sauce
Crêpes Ingredients
1½ cups buckwheat flour
½ tsp. salt
3 eggs & milk to make 4 cups
Oil
Sauce Ingredients
1 cup maple syrup
½ cup butter
¼ cup grated orange peel
Cottage cheese
Directions
Combine flour and salt in large bowl. Add 1 cup of egg-milk mixture at a time, whisking well. Continue adding liquid until mixture is consistency of heavy cream. Reserve extra liquid.
Pour ⅓ cup batter into hot pan and roll around to coat bottom evenly. Cook on medium-high until crêpe is golden brown on bottom and sturdy enough to flip — 30 to 45 seconds per side. If batter thickens as cooking continues, add some of reserved liquid.
To make sauce, place maple syrup, butter and orange peel in saucepan. Bring to a boil, lower heat and simmer for 5 minutes.
To serve, fill crêpes with cottage cheese and pour sauce over top.
Makes approximately 15 crêpes.
—Marilyn Rootham
Poppy Seed Pancakes
The most flavorful poppy seeds are grown in Holland. The seed is best when steamed or roasted, then crushed to release its full flavor. For those who really enjoy poppy seeds, it is possible to buy a hand mill to grind the seeds at home.
Ingredients
1 cup whole wheat flour
1 Tbsp. sugar
½ tsp. salt
1 Tbsp. baking powder
1 egg, beaten
1 cup milk
2 Tbsp. oil
2 Tbsp. poppy seeds
Directions
Mix together flour, sugar, salt and baking powder. Beat egg and add milk, then oil. Add to dry Ingredients. Add poppy seeds and stir until seeds are just moistened.
Pour batter by scant quarter cupfuls onto hot greased griddle. Cook until bubbly. Turn with pancake turner and cook until underside is golden. Place on platter and keep warm.
Makes about 15 three-inch pancakes.
—Suzanne Moore
Buckwheat Pancakes
Ingredients
2 eggs
1¼ cups buttermilk
2 Tbsp. oil
½ cup buckwheat flour
½ cup whole wheat flour
¼ cup wheat germ
½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup diced fruit (optional)
Directions
Beat together eggs, buttermilk and oil. Gradually mix in flours, wheat germ, baking soda, baking powder, salt and diced fruit. Fry on hot greased griddle.
Makes approximately 16 pancakes.
—Marjorie Moore
Corn Meal Pancakes
Ingredients
¼ cup flour
1 tsp. sugar
2 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
1 cup corn meal
3 eggs, beaten
1½ cups buttermilk
2 Tbsp. melted butter
Directions
Combine and mix flour, sugar, baking powder, salt and baking soda. Stir in corn meal. Add eggs, buttermilk and butter and stir until dry mixture is moistened. Pour ¼ cup batter onto hot griddle. Brown one side, turn and brown on other. Repeat with remaining batter.
Makes 12 pancakes.
—Judy Cushman
Cheese Corn Pancakes
Ingredients
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 Tbsp. brown sugar
2 cups milk
2 eggs, slightly beaten
¼ cup oil or melted butter
2 cups corn
Small cubes Cheddar cheese
Directions
Combine flour, baking powder, salt and sugar. In another bowl, combine milk, eggs, oil and corn. Pour liquid Ingredients over flour mixture and combine with a few strokes — batter should be lumpy.
Pour ¼ cup of batter onto greased griddle. While first side is cooking, top with 5 or 6 cheese cubes. Flip to cheese side and cook until golden brown.
Makes 8 to 10 pancakes.
—Rae Anne Huth
Oatmeal Pancakes
Ingredients
1½ cups oatmeal
2½ cups milk
1 cup flour
1 Tbsp. brown sugar
½ tsp. salt
1 tsp. cinnamon
1 Tbsp. baking powder
1 egg, beaten
¼ cup oil
Directions
Pour milk over oatmeal and let sit for 10 minutes. Sift flour, sugar, salt, cinnamon and baking powder together, then add to oatmeal mixture. Add egg and oil and mix well. Cook on hot griddle.
Makes 10 to 12 pancakes.
—Judy Wuest
Banana Pancakes
Ingredients
2 eggs
2 cups buttermilk
1 Tbsp. baking soda
1 Tbsp. baking powder
2 cups flour
5 Tbsp. oil
1 cup mashed ripe bananas
Directions
Mix together eggs, buttermilk, baking soda and baking powder. Add flour and then oil, stirring only until blended. Fold in bananas. Spoon onto hot griddle or frying pan.
Makes approximately 12 pancakes.
—Marilynn Janzen
Parmesan Cheese Ball
Every cook has his or her own favorite cheese ball recipes. They are good as an accompaniment to raw vegetables, crackers or potato chips, and make ideal potluck fare. They can also be made well ahead of time, wrapped carefully, and kept refrigerated until needed. The following recipe makes a very mild cheese ball that is well complemented by raw vegetables.
Ingredients
8 oz. cream cheese, softened
cup Parmesan cheese
1 small onion, finely chopped
1 clove garlic, crushed
2 tsp. soy sauce
1 Tbsp. finely chopped parsley
¼ tsp. white pepper
½ cup finely chopped dill or parsley
Directions
Combine cream cheese, Parmesan cheese, onion, garlic, soy sauce, 1 Tbsp. parsley and white pepper. Blend well and form into ball. Roll in chopped dill or parsley. Chill.
Makes approximately 2 cups.
—Trudi Keillor
Herbed Cheese
The contributor of this recipe uses fresh goat’s milk cream cheese, which adds flavor. This, of course, is not imperative, but fresh herbs must be used.
Ingredients
1½ lbs. creamed cottage
cheese, drained
1 lb. cream cheese
3 tsp. sour cream
3 cloves garlic, finely minced
½ tsp. salt
½ tsp. white pepper
1 tsp. minced basil
1 tsp. minced tarragon
½ tsp. minced thyme
½ tsp. minced sage
2 Tbsp. minced chives
2 Tbsp. minced parsley
Directions
Beat cheeses and sour cream until smooth, then beat in herbs. Cover and refrigerate for 24 hours to cure.
Place in a 3-cup mold lined with plastic wrap, refrigerate until set and remove from mold. Garnish with fresh herbs.
Makes 3 cups.
—Janet Ueberschlag
Knedlyky
This recipe for cottage cheese dumplings is a simplified version of a traditional Czechoslovakian dish prepared the way they used to be made during the harvest, when there was not much time to fuss in the kitchen. It is usually served as a side dish in place of noodles or potatoes.
Ingredients
1 cup cottage or ricotta cheese
1 egg
2 cups fine semolina
Directions
Mix cheese well with egg. If cheese curds are very large, break first with a pastry cutter or fork. Add semolina to make a workable dough — the exact amount will depend upon how moist the cheese is.
Form dough into walnut-sized balls, moistening hands with water to prevent sticking. Drop into a large pot of boiling salted water and cook for 7 minutes. Drain and serve.
Serves 6.
—Moira Abboud
Baked Vegetable Frittata
A frittata is little more than an omelette, the difference being that the filling is usually mixed into the eggs before they are cooked. Frittatas may be baked or cooked, covered, on top of the stove.
Ingredients
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, minced
1 green pepper, diced
¼ cup chopped parsley
19-oz. can tomatoes, drained & chopped
4–5 eggs
½ cup bread crumbs
1 tsp. salt
¼ tsp. pepper
1 tsp. Worcestershire sauce
2 cups grated Swiss cheese
1 green pepper, cut in rings
Directions
In skillet, melt butter over medium heat and cook onion and garlic until tender. Add green pepper and parsley and cook for 1 minute longer. Remove from heat and add tomatoes.
In large bowl, beat eggs well. Stir in bread crumbs, salt, pepper, Worcestershire sauce and cheese. Gently stir in vegetables. Pour mixture into buttered 9”-round baking dish. Bake, uncovered, at 350°F for 30 to 35 minutes, or until top is golden brown. Let stand for 5 minutes before serving. Garnish with green pepper rings.
Serves 4.
—Grace Neumann
Simple Potato Omelette
Omelettes require delicate handling, but with a little practice can be mastered by anyone. They come in 2 basic varieties — plain, in which the eggs are beaten whole, and soufflé, in which the yolks and whites are beaten separately. Plain omelettes are generally savory (like those here) while soufflé omelettes are commonly sweet and served as dessert. This is a simple, tasty omelette. Serve with spicy tomato salsa for added color and flavor.
Ingredients
4 potatoes, diced
2 onions, finely chopped
¼ cup oil
salt & pepper
6 eggs
2 Tbsp. milk
Directions
Sauté potatoes and onions in oil until tender. Add salt and pepper to taste. Beat eggs and milk together. Pour over potatoes and mix evenly. Cover and cook gently until mixture is set. Cut in wedges and serve hot or cold.
Serves 4 to 6.
—Dorothy Cage
Vegetable Omelette
Ingredients
10 eggs
4 mushrooms, sliced
2 green onions, sliced
1 Tbsp. finely chopped green pepper
1 Tbsp. cooked squash
1 Tbsp. finely chopped sweet red pepper
1 Tbsp. finely chopped celery
⅔ cup grated Cheddar cheese
salt & pepper
Directions
Beat eggs until frothy. Add remaining Ingredients and mix well. Pour into ungreased casserole dish and bake, uncovered, at 350°F for 25 to
30 minutes.
Serves 4 to 6.
—Kelvin Mayes
Indian Eggs
This makes a great brunch for corn lovers.
Ingredients
8 slices bacon
1 onion, chopped
1½ cups corn
1 Tbsp. Worcestershire sauce
salt & pepper
8 eggs, lightly beaten
Directions
Fry bacon, drain, then crumble and set aside. Pour off half the bacon fat and add onion. Sauté until onion is soft. Add corn and seasonings. Heat through, then add eggs. Cook, stirring, until set. Serve with bacon sprinkled over the top.
Serves 3 to 4.
—Ann Kostendt
Spinach Squares
Ingredients
2-3 eggs
6 Tbsp. whole wheat flour
1 lb. fresh spinach
1 lb. cottage cheese
½ lb. grated Cheddar cheese
½ tsp. salt
3 Tbsp. wheat germ
Directions
Beat eggs and flour in large bowl. Tear up spinach and add. Mix in cottage cheese, Cheddar cheese and salt. Combine well. Pour into a well-greased 9” x 13” baking pan and sprinkle with wheat germ. Bake, uncovered, at 350°F for approximately 45 minutes. Cut into squares for serving.
Serves 6 to 8.
—Barbara Zikman
New Zealand-Style Eggs
This is a quick and easy egg dish for a late breakfast or a lunch. Served with a salad it makes a satisfying light meal.
Ingredients
4 Tbsp. butter
¼ cup minced onion
1 cup cold diced cooked potatoes
5 eggs
½ cup milk
salt & pepper
2 Tbsp. snipped parsley
4 tomatoes, quartered
Directions
In 3 Tbsp. butter, sauté onion and potatoes until golden. Beat eggs with milk, ¾ tsp. salt, pepper and parsley, until just blended, then pour over potatoes. Cook over medium heat, gently scraping the mixture from the bottom as it cooks, until it is set but still moist.
Meanwhile, sprinkle tomatoes with salt and pepper. Sauté until tender in 1 Tbsp. butter in another skillet. Arrange tomatoes around potatoes.
Serves 4.
—Alyson Service
Golden Eggs Mayonnaise
Ingredients
4 Tbsp. butter
1 Tbsp. oil
2 Tbsp. curry powder
8 eggs, hard-cooked & peeled
1 cup mayonnaise
3 Tbsp. chopped chutney
1 head lettuce
½ cup chopped olive
Directions
Heat butter and oil in saucepan over medium heat. Stir in curry powder until well blended. Add eggs and cook, turning constantly, over low heat for 10 minutes. Remove to plate with slotted spoon, cover and cool, but do not refrigerate.
To serve, mix mayonnaise with chutney. Cut eggs in half. Make a nest of lettuce in salad bowl, add eggs, then pour mayonnaise over them. Sprinkle chopped olives around the
mayonnaise.
Serves 4 to 6.
—Donna Jubb
Summer Cheese Soufflé
This soufflé can be assembled up to two days before cooking and serving. It puffs up beautifully while baking and is a very attractive dish, equally delicious for brunch or lunch, or served with ham for dinner.
Ingredients
5 slices crusty Italian bread
butter, softened
¾ lb. sharp Cheddar cheese, grated
4 eggs, beaten
2 cups milk
1 tsp. dry mustard
1 tsp. Worcestershire sauce
½ tsp. curry powder
½ tsp. salt
Directions
Butter each slice of bread lightly on both sides and cut into cubes. Layer bread and cheese in ungreased 1-quart casserole dish. Combine remaining Ingredients and pour over bread and cheese. Cover and refrigerate for up to 2 days.
Bake, uncovered, at 350°F for 50 minutes.
Serves 6.
—Donna Jubb
Egg & Cheese Puffs
Less tricky to make than a soufflé, these individual egg puffs still rise beautifully.
Ingredients
6 eggs
½ cup light cream
3 Tbsp. flour
1½ tsp. dry mustard
¼ tsp. salt
⅛ tsp. white pepper
1½ cups grated Cheddar cheese
Directions
Combine all Ingredients but cheese and beat well. Grease 4 10-oz. soufflé dishes or custard cups well, then sprinkle cheese in them. Pour in egg mixture.
Bake at 350°F for 30 to 35 minutes, or until puffy and golden.
Serves 4.
—Elaine Darbyshire
Italian Cheese Loaf
This loaf can be served hot or cold, or it can be cut into 2-inch squares, fried in butter and served with bacon. We served this with Tomato Curry (see page 150) with delicious results.
Ingredients
1 cup dry rice
4 eggs
6 Tbsp. oil
½ tsp. basil
¼ cup minced parsley
1 cup grated sharp Cheddar cheese
salt & pepper
Directions
Cook rice. Beat 3 eggs, add oil and beat well. Add remaining Ingredients (except last egg) and cooked rice.
Grease loaf pan. Pour in mixture, spreading it evenly and spread with remaining egg, well beaten. Bake at 350°F for 1 hour.
Serves 6.
—Donna Jubb
Egg Casserole
Ingredients
3 cups cubed, cooked ham
½ lb. sharp Cheddar cheese, grated
3 cups cubed rye bread
3 Tbsp. melted butter
3 Tbsp. flour
1 tsp. dry mustard
4 eggs
3 cups milk
Directions
Layer ham, cheese and bread in greased 9” x 13” pan. Drizzle with butter. Combine flour and mustard and sprinkle over mixture in pan. Beat eggs, add milk and mix well. Pour over pan mixture. Refrigerate for 4 to 24 hours.
Bake, uncovered, at 350°F for 1 hour.
Serves 8 to 10.
—Jackie Dysart
Eggs in Nests
Simpler to make than its appearance would lead you to believe, this is a delicious brunch dish.
Ingredients
2 Tbsp. butter
2 Tbsp. flour
½ tsp. salt
pepper
1 cup milk
½ cup grated sharp Cheddar cheese
4 slices toast
4 eggs
cream of tartar
16–20 asparagus spears, steamed
Directions
Melt butter, then stir in flour and cook over low heat for 1 minute. Stir in salt, pepper and milk. Bring to a boil, stirring, and cook until thickened. Stir in cheese. Set aside, keeping warm.
Place toast on cookie sheet. Separate eggs, keeping yolks whole and separate from one another. Beat whites with a pinch of cream of tartar until stiff.
Place 4 or 5 asparagus spears on each slice of toast. Pile egg whites over asparagus, then make a dent in each pile. Drop 1 yolk into each dent.
Bake at 350°F for 8 to 10 minutes, or until meringue edges are golden and yolks are still runny. Serve with cheese sauce.
Serves 4.
—Cary Elizabeth Marshall
Broccoli & Cheese Pie
Crust Ingredients
1 cup grated Cheddar cheese
¾ cup flour
¼ tsp. salt
¼ tsp. dry mustard
¼ cup butter, softened
Filling Ingredients
1½ cups broccoli florets, steamed
1 cup evaporated milk
1 cup chopped onion
1 cup sliced mushrooms
½ tsp. salt
¼ tsp. nutmeg
pepper
3 eggs, lightly beaten
Directions
Combine crust Ingredients and press into 9-inch pie plate. Place broccoli in pie plate. Combine milk, onion, mushrooms, salt, nutmeg and pepper in saucepan and simmer for a few minutes. Stir a bit of this into the eggs, then stir eggs into remaining hot mixture. Pour over broccoli.
Bake at 400°F for 15 minutes, reduce heat to 375°F and bake for another 30 to 35 minutes, or until firm. Let stand for 5 minutes before
serving.
Serves 4 to 6.
—Ingrid Magnuson
French Canadian Onion Cheese Quiche
Crust Ingredients
¾ cup flour
½ tsp. salt
¼ tsp. dry mustard
1 cup grated Cheddar cheese
¼ cup melted butter
Filling Ingredients
2 cups finely chopped onion
2 Tbsp. butter
1 cup cooked noodles
2 eggs
1 cup hot milk
½ tsp. salt
pepper
1 cup grated Cheddar cheese
Directions
For crust: Combine flour, salt, mustard and cheese. Add melted butter and mix well. Pat into bottom and sides of 9-inch pie plate.
For filling: Cook onions in butter until transparent, then add noodles. Mix, then pour into pie plate. Beat together eggs, hot milk, salt, pepper and cheese. Pour over noodles.
Bake at 325°F for 35 to 40 minutes.
Serves 6.
—Jeannine Bélanger
Bacon & Egg Pie
Ingredients
Pastry for single 9-inch pie shell
½ lb. bacon
1 tomato
6 eggs
6 Tbsp. milk
salt & pepper
1 cup grated Cheddar cheese
Directions
Line pie plate with pastry. Fry bacon, drain well and place on pastry. Slice tomato over bacon. Beat eggs and milk together. Pour over tomato and bacon. Season with salt and pepper to taste. Top with grated cheese. Bake at 450°F for
45 minutes.
Serves 4.
—Sheelagh Stone
Crab & Asparagus Tart
A delicious appetizer, this tart is also suitable for a lunch or supper main dish and can be frozen successfully.
Ingredients
Pastry for single 9-inch pie shell
1 Tbsp. butter
1 Tbsp. flour
½ cup milk
nutmeg
½ cup whipping cream
2 Tbsp. sherry
12 oz. crabmeat
salt & pepper
2 egg yolks
12 stalks asparagus, lightly steamed
¼ cup grated Gruyère cheese
Directions
Line pie plate with pastry and bake at 350°F for 10 minutes.
Melt butter, stir in flour until smooth, then stir in milk and cook until thickened. Add a grating of nutmeg. Remove from heat, stir in cream and sherry. Add crab and salt and pepper. Lightly beat egg yolks, then add to crab mixture and stir gently. Pour into pastry shell. Lay asparagus decoratively on top, then sprinkle with cheese.
Bake at 350°F for 20 minutes.
—Sandy Campisano