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Home My WebLink AboutZurich Citizens News, 1978-01-12, Page 12Catelli Ready Cut Macaroni Spaghetti 2 lbs. 58' Page 12 Citizens News, January 12, 1978 Eggs and onions Low calorie eating with eggs So you have eaten your way through the holidays and plan to cut down in the new year. Here is a recipe that not only can help you keep your resolution about eating more wisely but is perfect to serve to guests anytime during the year. The Crustless Quiche is very simple to make and tastes great! Serve with a cooked vegetable and a crisp, tossed salad for a nutritious satisfying meal. The eggs contribute protein, iron, vitamin A, B vitamins and a number of other essential nutrients. Made with evaporated milk instead of cream, this quiche is higher in protein and calcium, lower in fat. Each large serving contains only 344 calories and costs about 34 cents. Calorie counters should keep in mind that an egg has only 80 calories. Try cooking eggs without fat, either poached or in the shell. Remember one tablespoon of butter contains 100 calories, 20 more than one egg. A hint for a low calorie treat is devilled eggs, substituting yoghurt for the mayonnaise. A devilled egg made with 2 teaspoons of plain yoghurt, dry mustard and chopped onion contains only 86 calories. The same devilled egg made with mayonnaise contains 146 calories. Crustless Quiche 1 tbsp. butter or margarine 1 cup sliced onion 4 eggs 1 can (lib.) evaporated milk 3/4 tsp. salt tsp cayenne (optional) 3/4 cup grated Swiss cheese (3 oz.) Preheat oven to 350 degrees F. In medium skillet, melt butter or margarine. Saute onions, stirring occasionally, until limp but not brown. Spread in buttered 9 -inch pie plate. Beat together until just blended eggs, evaporated milk, salt and cayenne. Pour over onions. Sprinkle cheese on top. Bake 30-40 minutes, or until center is set and top is golden. Cut in wedges and serve at once. Makes four servings. For variety, one or more of the following may be added to or instead of the onion: cooked bacon, chopped ham, sliced mushrooms. Heat leftover quiche in 325 degree oven uncovered, for 15-20 minutes or until thoroughly warm. A slice of quiche may also be reheated in a microwave oven, on high power, in approximately 2 minutes. You'd better believe it! Ontario -grown onions, sliced thickly, nicely seasoned, then baked in the oven make a fan- tastic vegetable. All too often, onions are reduc ed to only one role — that of seasoning other foods. Why not make onions the star of your next meal? Serve them as a vegetable! Try this recipe tested by food specialists at the Ontario Food Council, Ministry of Agriculture and Food. Herbed Onion Bake 4 medium onions, peeled 1 teaspoon celery seed 1/z teaspoon salt 1/4 teaspoon dried leaf basil dash pepper 1 beef -flavored bouillon cube 112 cup boiling water 1 teaspoon paprika 1/2 cup fresh bread crumbs 1 tablespoon melted butter Cut each onion into 3 thick slices. Place onions in saucepan with water to cover. Simmer, un- covered for 5 minutes. Drain well. Combine celery seed, salt, basil and pepper. Put onions in greased 8 X 8 X 2.— inch baking dish, sprinkling each onion slice with the combined seasonings. Dissolve bouillon cube in water and pour over onions. Sprinkle paprika over all. Bake uncovered at 180° C (350°F) for 20 to 25 minutes. Sprinkle with buttered crumbs for last 10 minutes of baking. Makes 4 to 6 servings (2 to 3 onion slices per serving) . A poem so small that its title is longer than the poem itself is. called "Lines on the Antiquity. of Microbes," It. consists of three words: "Allam had 'ern." 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