AFTER EASTER SHRIMP TOAST
12 slices multi-grain bread, crusts removed
Place mayonnaise, garlic salt, ginger, onions, celery, water chestnuts and eggs in blender or food processor container.
Blend at medium speed or process, scraping down sides occasionally, until vegetables are finely chopped and mixture is well blended. Stir in shrimp.
Spread shrimp mixture evenly onto reserved toast. Bake in preheated 425°F oven until warmed through, about 5 to 10 minutes. Garnish with additional shrimp, radish slices and green onion tops, if desired. 8 appetizer servings (24 pieces)
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese. Pour sauce over chopped, boiled eggs. Makes 4 servings
Nutrition at a glance: per serving: Calories 273; Protein 18 grams; Total Fat 19 grams; Sodium 332 milligrams; Cholesterol 450 milligrams; Carbohydrates 7 grams; Fiber 0 grams
1/4 cup bottled mayonnaise
In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper. Serves 4 to 6.
1 cup (8 ounces) plain non-fat yogurt
Evenly coat 10-inch omelet pan or skillet with spry. Over low heat, cook peas, onions and curry power, covered, until onions are tender and peas are heated through, about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring occasionally, until heated throughout.
For each serving, spoon 3/4 cup egg mixture over rice. Garnish with parsley, if desired.
*Rap peas against counter edge to separate.
**To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.
To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. Makes 4 servings
6 hard-cooked large eggs
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Just before serving, garnish eggs. Makes 12 stuffed eggs.
4 Eggs, hard cooked
Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks.
20 small round red potatoes
Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells.
In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing.
With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors. Garnish with fresh dill sprigs, if desired. Makes 40 Appetizers
6 hard-cooked large eggs, peeled and halved
Remove egg yolks from whites. Place yolks in medium bowl; mash with fork. Add
cocktail sauce, mayonnaise, onion, dill, salt and pepper; mix well. Spoon or
pipe mixture into egg white halves. Sprinkle with paprika. Makes 12 deviled eggs
Immediately place cooked eggs into ice water to stop the cooking process and prevent the yolks from turning a greenish tint.
To remove shell, crack it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at the large end. Hold egg under cold running water to help ease off shell. Fresher eggs may be more difficult to peel.
For ease in spooning filling into egg white halves, place filling into plastic food storage bag; cut about 1/2-inch off corner of bag. Squeeze bag gently to dispense filling.
1/2 cup plain non-fat yogurt
In medium bowl, stir together yogurt, mayonnaise, onion and garlic powder until well blended. Gently stir in eggs until well combined. Cover and refrigerate to blend flavors. Serve with vegetables. Makes 1 3/4 cups
1 teaspoon butter
As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened and no visible liquid egg remains. Break up any large curds. Remove from heat.
On lightly floured surface, roll 1 sheet of pastry into 15 x 15-inch square. Brush with some of the reserved beaten egg. Cut rolled pastry in half. Place one half on baking sheet. Dollop tablespoonsful of egg mixture onto pastry in 3 length-wise rows of 5 each about 1 inch apart. Top with other half of rolled pastry. Press outside edges together to seal. Firmly press pastry together in lines between dollops. Brush with more of the beaten egg, cut into squares at centers of pressed lines. Bake in preheated 375°F oven until puffed and golden brown, about 30 minutes. Repeat with second pastry sheet. Makes 30 appetizers
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve. Makes 6 servings
Nutrition at a glance: per serving: Calories 110; Protein 6 grams; Total Fat 9 grams; Sodium 90 milligrams; Cholesterol 215 milligrams; Carbohydrates 1 grams; Fiber 0 grams
10 hard-boiled large eggs
Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites.
Makes 20 deviled egg halves.
6 large Eggs, hard Boiled, peeled and cut in half lengthwise
Remove egg yolks from the hard boiled eggs and place in a bowl. Mash the egg yolks with a fork (you could also force the yolks through a sieve or use a food processor with the plastic blade pulsing only then transfer to a bowl).
Stir in the vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise make the consistency smooth. Stir in enough of the water or lemon juice to reach the desired consistency. Add salt and pepper to taste.
Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding the filling. Sprinkle with paprika.
The stuffed eggs may be made 6 hours ahead, covered and chilled
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool remove the shell, and cut the eggs in half lengthwise and scoop out the yolks.
Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving. Makes 6 servings.
Nutrition at a glance: per serving: Calories 94; Protein 6 grams; Total Fat 7 grams; Sodium 79 milligrams; Cholesterol 214 milligrams; Carbohydrates 1 grams; Fiber 0 grams
6 Eggs, hard-boiled
Cook, cool, and peel the eggs. Split them length-wise. Place the yolks in the bowl of a food processor. Add the mayonnaise, mustard, and pepper. Pulse until smooth. Spoon into the egg whites. Chill well before serving. Makes 12
6 hard-cooked eggs
Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork.* Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors. Makes 6 servings.
*Place yolks in 1-quart food storage bag. Add remaining filling ingredients. Press out air. Seal bag. Knead until yolk mixture is well blended. Push yolk mixture toward corner. Snip about 1/2 inch off corner. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.
6 hard-cooked eggs
Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork. Stir in mayonnaise, vinegar, mustard, and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired. Makes 12 servings.
Prepare Deviled Eggs as above, except omit mayonnaise, vinegar, and mustard. Add 3 tablespoons creamy Italian salad dressing to mashed yolks. Stuff egg whites with yolk mixture.
12 Eggs, hard boiled
Slice eggs in half, gently scooping out yolk. Mix together; egg yolks, cream cheese, mayonnaise, horseradish and crumbled bacon. Scoop mixture into egg halves and sprinkle with paprika. Makes 24 Deviled Eggs.
2 cups (4 ounces) fine noodles
Cook noodles according to package directions. Drain. In shallow 1-1/2 quart casserole, stir together cooked noodles, spinach, and vinegar. Spread evenly across bottom of casserole.
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended. With spoon, fork, or pastry bag, refill whites, using about 1 tablespoon yolk mixture for each egg half. Gently press egg halves into spinach mixture. Cover with lid or aluminum foil.
Bake in preheated 350°F oven until hot throughout, about 15 to 20 minutes.; Garnish with pepper, if desired. Makes 2 to 3 servings.
1 cup low-fat sour cream, sour half & half or plain yogurt
Combine all ingredients except eggs, fresh dill weed and dippers. Beat until well blended. Reserve 2 center hard-cooked egg slices for garnish. Chop remaining eggs. Stir chopped eggs into sour cream mixture. Cover and chill to blend flavors. Garnish with reserved egg slices and dill weed, if desired. Serve with fresh vegetable dippers. Makes about 1-1/2 cups.
Jell-o your choice of flavor
Follow the instructions on the box and pour into your Jell-o mold. Allow to set. Unmold. Serve on a bed of lettuce or place on a coconut "nest."
Note: The 6-egg mold uses the large size Jell-o.
1/4 cup chopped celery
In a saucepan cover and cook celery, green pepper, and onion in butter or margarine until tender but not brown. Stir in celery soup, cheese, and milk: heat and stir till cheese melts. Gently stir in sliced eggs and pimiento. Serve spooned over buttered toast. Makes 4 servings.
24 large fresh mushrooms (about 1-1/2 inches diameter)
Remove stems from mushrooms and set aside for another use. Set mushroom caps aside. In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. Fill each mushroom cap with 1 rounded tablespoon of egg mixture. Place filled caps on lightly greased baking sheet.
Bake in preheated 450° F oven until heated through, about 8 to 10 minutes. Sprinkle with paprika, if desired.
*To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.
To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. Makes 6 appetizer servings.
6 hard-cooked eggs
Slice hard-cooked eggs in half (lengthwise) and remove yolks (reserve for other use). Combine rest of ingredients, stirring well. Spoon cheese mixture evenly into egg whites. Chill. Yields 12 appetizers.
6 Eggs, hard-boiled, peeled and chopped
Mix together the eggs, mayonnaise, and celery. Season. Lightly toast the bread. Place 3 slices of the bread on a cookie sheet. Top each with 1/3 of the egg salad. Top with the cheese. Place under a hot broiler until the cheese has just melted. Top with the remaining toasted bread. Serve immediately. Makes 3 sandwiches
1/4 cup bottled reduced-fat creamy Italian salad dressing
In medium bowl, stir together dressing and seasoning. Stir in eggs, onions and pepperoni. Cover and refrigerate until ready to serve.
To serve, scoop about 1/3 cup of the mixture into each cone. Top with about 2 tablespoons pizza sauce and mushrooms, peppers and olives as desired. Sprinkle each with about 1 teaspoon cheese. Makes 6 servings.
6 hard-boiled eggs
Dice eggs. Add 1/2 cup of dressing if it's too thick add more dressing until spreadable. Add salt and pepper along with onion if desired. Spread on bread of choice. These make great finger sandwiches as well!
1/4 cup chopped onion
Pre-heat oven to 350°.
In a saucepan cook onion and green pepper in butter or margarine till tender
but not brown. Add mushroom soup; stir in milk. Remove 1/2 cup of the soup
mixture; set aside. Stir cooked rice into remaining mixture; spread in a 12 x 7
x 2-inch baking dish. Gently press hard-cooked egg halves, yolk side up, into
2 tablespoons extra virgin olive oil
In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper. Makes 4 servings
Nutrition at a glance: per serving: Calories 163; Protein 7 grams; Total Fat 12 grams; Sodium 74 milligrams; Cholesterol 213 milligrams; Carbohydrates 6 grams; Fiber 1 gram
6 hard-cooked eggs
Pre-oven to 350°.
Halve eggs lengthwise. Remove yolks and mash; stir in mayonnaise, mustard, and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Arrange egg halves in a 10 x 6 x 2-inch baking dish. Cook onion and green pepper in 2 tablespoons butter till tender. Stir in flour, sugar, 1/2 teaspoon salt, and dash pepper. Add un-drained tomatoes and bay leaf. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove bay leaf; pour over eggs. Toss together crumbs and 1 tablespoon melted butter; sprinkle atop. Bake in a 350° oven about 25 minutes. Let stand 5 to 10 minutes. Serves 4.
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