Recipes from Cooking with Doyle Moore on Focus 580

November 3, 2004:  Egg Recipes

OMELET

• 2 tbsp chopped onion

• 2 cloves chopped garlic

• 1 egg

• ½ cup rice

Sauté onion and garlic. Mix together egg and cooked rice. Pull onion and garlic out and mix all together.  Put back into pan and spread.  Optional: Add catsup and pepper.

CRAB CASSEROLE

• ¼ C butter

• 12 eggs

• ¼ C milk

• salt and pepper

• ½ tsp dill weed

• 7 oz crab

• 6 oz cream cheese cubes

Beat eggs with milk and butter.  Add salt and pepper to taste.  Then add dill, crab and cream cheese.  Mix together, cover and refrigerate for up to 24 hours.  Bake at 350 for 40-45 minutes.

HOLLAND’S SAUCE

• 2 tbsp white wine vinegar

• ¼ tsp salt

• white pepper to taste

• 2 tbsp water

• 3 large egg yolks

• 1 cup butter, cut into pieces

• 2 tbsp lemon juice

• ¾ tsp cayenne pepper

Put first 4 ingredients in saucepan and bring to boil.  Reduce until liquid is about 2 tbsp.  Whisk in 3 large egg yolks and cook on low heat, whisking frequently until thick.  Then whisk in butter one piece at a time.  Take off heat.  Add lemon juice and pepper.  Salt to taste.

HOLLANDAISE SAUCE

• 3 egg yolks

• 1 stick of butter-melted hot

• 1 ½ tbsp lemon juice

• Tabasco

Blend yolks, add melted butter, lemon juice, and Tabasco.

GERMAN PANCAKES

• 3 eggs

• 3 tbsp butter, melted

• 1 c milk

• 1 c flour

bake at 400°, every 10 minutes reduce 25 degrees for 25 minutes.

EGGS À LA GOLDENROD

Boil egg, crack and separate white. Make a white sauce and chop egg white and add to sauce.  Serve on top of toast.  Sprinkle egg yolks on top.

EGG NOODLES

• 8 egg yolks

• 1 C milk

• 4 tsp salt

• 4 C flour

Mix into dough and roll into sheets.  Cut into noodles.  Freeze and then cook later.

COOKIES

• ½ C butter

• 1/3 C sugar

• ¼ tsp salt

• 3 egg yolks

• 2 tbsp milk

• 2 C flour

• 2 tbsp minced almonds or egg white

Cream butter, then add sugar and egg yolks. Add milk, salt and flour. Break off pieces of dough and roll between floured hands until ½ inch think and finger-shaped.  Put onto cookie sheet in shape of an “S”.  Brush with either egg white or substitute (minced almonds) and sprinkle with sugar.  Bake at 325° for 15 minutes. 

FRITTERS/OMELET

• 1 C dry milk

• 3/8 C flour

• ½ tsp salt

• 3 eggs

• 2 apples, sliced (chopped for omelet)

Beat eggs into milk, gradually add flour and salt. Add apples to egg mixture.  Pour into greased frying pan.

FRESH GREENS PASTA PIE

From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition, ©1996

• 6 ounces vermicelli

• 1 cup (4 ounces) shredded mozzarella cheese

• 2 Tbsps butter/margarine, softened

• 1/3 cup milk

• 1/3 cup grated Parmesan cheese

• ½ tsp salt

• ¼ tsp freshly ground pepper

• 5 eggs

• 2 tsps cooking oil

• 1/8 tsp ground nutmeg

• 1 small onion, chopped

• several shakes hot pepper sauce (opt)

• 2 cups chopped fresh spinach or other greens

Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pit plate and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil, and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté' until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed inions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Six servings.

HERB BAKED GREENS

From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition, ©1996

• 2 egg whites

• 3 cups cooked chopped collards (or kale, mustard green, or turnip tops)

• 1 tbsp canola oil

• ½ tsp Worcestershire sauce

• 2 tbsp minced onions

• 1/3 cup lemon juice

• 2 cups cooked brown rice

• ¼ tsp crushed rosemary

• 1 ½ cups grated low-fat cheese

• salt to taste

Heat oven to 350 degrees. Oil an 8-inch square glass-baking pan. In large mixing bowl, beat egg whites with oil, Worcestershire sauce, lemon juice, rosemary, and salt. Fold greens, inions, rice, and cheese into egg white mixture then turn into prepared pan. Cover with aluminum foil, and bake 25 minutes. Remove and bake until lightly browned, 10-15 minutes. Makes 4-6 servings.

EMERALD SOUFFLÉ

From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition, ©1996

• 1 lb bok choy

• 2 tbsp butter

• 2 tbsp whole wheat flour

• 1 cup evaporated milk or soy milk

• 3 eggs

• ½ cup shredded cheddar cheese

• ½ tsp salt or herbal substitute

• pinch of black pepper

• pinch of ground mace

• 3 large egg whites

• 6 sprigs of fresh chervil or parsley

Preheat oven to 350 degrees.  Grease an 8-inch soufflé dish.  Steam bok choy until very tender, 8-10 minutes.  Drain and chop in food processor.  Set aside.  Melt butter in medium saucepan over low heat.  Add flour and cook 1 minute, stirring constantly.  Whisk in milk and bring to boil, stirring constantly.  Remove from heat; stir in bok choy, 3 eggs, cheese, salt, pepper, and mace.  Set aside.  Whisk egg whites until soft peaks form; gently fold into bok choy mixture.  Pour into soufflé dish; smooth surface.  Bake until golden brown, about 45 minutes.  Garnish with chervil or parsley and serve immediately.  Three servings.