The Goderich Signal-Star, 1978-11-30, Page 65Entrees...
Featuring eggs., cheese
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EGG IN POTATO NESTS
2 cups hot mashed potatoes *(about 4 medium)
Dash pepper
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon milk
6 eggs
Dash salt
Dash pepper
1-3 cup grated process cheese
Combine first five ingredients and shape in 6 balls.
Place on greased baking sheet and press centers of
balls to make cups. Break an egg into each cup and
season with salt and pepper. Bake at 325 degrees F
until eggs are firm (about 25 enihutes). During last 10
minutes of baking, sprinkle with grated cheese. 6
servings.
.Boiled potatoes mashed without margarine or
liquid.
CHEESE SOUFFLE
4 egg yolks
3 tablespoons butter or margarine
3 tablespoons corn starch
1/2 teaspoon salt
%e teaspoon pepper
1 cup milk
1 cup shredded Cheddar cheese
4 egg whites
Beat egg yolks with rotary beater until thick and
lemon coloured; set aside. Melt butter in saucepan.
Remove from heat. Blend in corn starch, salt and
pepper." Gradually add milk, mixing until smooth.
Cook over medium heat, stiriing constantly, until
mixture thickens and comes to a boil. Reduce heat.
Add cheese. Cook, stirring constantly, until cheese is
melted. Remove from heat. Gradually stir cheese
mixture into beaten egg yolks. Beat egg whites until
stiff but not dry. Gently fold mixture into egg whites.
Pour into ungreased 11/ -quart casserole or souffle
dish. Make shallow path in cheese mixture all around
casserole about 1 -inch from edge, using teaspoon or
spatula. (This gives crown effect when souffle is
baked.) Place dish in pan of warm water 1 -inch deep.
Bake in 350 degree F oven 55 to 60 minutes. Makes 4
servings.
POTATO CHEESE PUFF •
1 cup (1/4 pound) grated cheddar cheese
2 tablespoons butter
2 cups hot mashed potatoes (plain)
2 egg yolks (beaten)
1/2 cup milk
1 teaspoon salt
1/ teaspoon pepper
1/8 teaspoon dry mustard
2 egg whites
Blend cheese and butter with potatoes. Combine egg
yolks, milk and dry ingredients. Add to potato -cheese
mixture and heat until smooth. Beat egg whites until
stiff. Fold into potato mixture. Turn into a well
greased 4 -cup baking dish. Bake in a 350 degree F oven
until golden brown, 90 to 45 minutes. 4 servings.
Page 25
MUSHROOM AND CHEESE PIE
1 tablespoon chopped onion
1 cup sliced mushrooms
1 tablespoon fat
. 3% cup. milk
1 10 -Once can condensed cream of mushroom soup
1/2 to poon paprika (optional)
Dash pepper -
3/ cup grated old cheddar cheese
3 beaten eggs , ,
1 baked 9 -inch pie shell
Saute onion and mushrooms in fat until onion is
transparent. Combine milk, soup and seasonings.
Blend with onion and mushrooms over medium heat
until heated through. Add cheese, stir until melted.
Add a small amount hot sauce to eggs, blend well and
return to cheese mixture. Pour into pie shell. Bake at
350 degrees F until custard sets (about 30 minutes). 6
to 8 servings.
- ECONOMVl,Y EGG CASSEROLE
1/ cup chopped onion
2 tablespoons margarine
6 tablespoons flour
2-3 cup skim milk powder
Dash pepper
1/2 teaspoon dry mustard
2. cups water
Dash tabasco
1 cup grated cheddar cheese
8 sliced hard cooked eggs
1 cup fine bread crumbs
2 tablespoons melted margarine
Saute onion in margarine until onion is transparent.
Blend in flour, skim milk powder and seasonings.
Gradually add water and tabasco. Stir and cook until
smooth and thick. Add cheese and stir until melted.
Spread 1-3 of sauce in greased 9 x 6 inch baking dish.
Cover with half the egg slices. Repeat layers ending
with sauce. Mix crumbs and margarine and sprinkle
over top. Bake at 350 degrees F until bubbly (about 20
minutes). 6 servings.
WHIPPED BUTTER
1 cup butter, softened
1/4 cup milk
Beat butter. Gradually beat in milk until light and
fluffy. Makes one and two -third cups.
Caraway Butter: To 1/4 cup whipped butter add 11/3
teaspoons caraway seeds and 1 tablespoon chopped
fresh parsley.
Chili Sauce Butter: To 1/ cup whipped butter add 2
tablespoons chili sauce.
Curry Butter: To 1/4 cup whipped butter add 1/2
teaspoon curry powder, 1 teaspoon lemon juice and
dash cayenne.
Blue Cheese Butter: To 1/4 cup whipped butter add 1/4
crumbled blue cheese and 1/4 teaspoon Worcestershire
sauce.
Dill Butter: To 1/4 cup whipped butter add 1 tablespoon
dried dill weed.
Horseradish Butter: "To 1/4 cup whipped butter add 2
teaspoons horseradish, 1 teaspoon dry mustard and 1
tablespoon chopped fresh parsley.
Tangy Butter: To 1/4 cup whipped butter, add 1
tablespoon minced onion, 1 tablespoon lemon juice, 1/2
teaspoon dry mustard and dash celery salt.
Nippy Cheese Spread: To 1/4 cup whipped butter add 1
cup (4 ounces) grated old cheddar cheese, and 1
teaspoon Worcestershire sauce.