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Show It's Easy to Serve Eggg Daily! (See recipei below.) Eggs A-Plenty! "My family simply refuses to eat eggs, and I don't know how to work them into my menus," says many a housewife who is trying desperately desper-ately to give u t llN Ml each member of jpmr-S'Sgi her family "the ff ic5 e" day" 01,1 iMraL nutritioni8t" rec tMa? ommend. Today. we're V 2V devoting the col- VSdj umn to recipes rrygrrg which are rich in eees. For the LYNN CHAMBERS' MENU Omelet Supreme with Creamed Chicken Shredded Carrots. Green Beans, Pineapple, Apple, Nut Salad Canned Blueberry Pie Beverage Recipe given, Ham-Cheese Sooffle. (Servea 4) Hi cups milk 1 teaspoon salt ' teaspoon pepper H cop grated Swiss cheese 4 eggs 4 slices ham 4 slices tomato Add milk, seasoning and cheese to slightly beaten eggs. Turn the mixture mix-ture into a baking bak-ing dish which has been greased y?jr and lne with fi' ham and tomato jfrk and set into a avQwylt pan of hot water. -2HL Bake in a moder- ate oven (350 degrees) for 25 K Ssgi&j to 30 minutes or U-JjiitrM until the custard f is firm. Let stand for three minutes and unmold onto a platter. Serve with tomato sauce, which may be heated canned tomato soup. The above mixture also may be baked in individual ramekins. Place ham and tomato slice on bottom of each before pouring in the mixture. mix-ture. There are lots of fine variations for omelet that make it ideal for serving as a main luncheon or supper sup-per dish. Omelet Supreme. (Serve 6 eggs, separated teaspoon salt 3 tablespoons flour H teaspoon pepper H cup green pepper or parsley, finely chopped 1 tablespoons finely chopped 2 cups creamed tuna, chicken, lobster er vegetables Add salt to whites and beat stiff families who refuse to eat eggs as such, there are many ways of disguising dis-guising them. Instead of poached eggs tor breakfast, serve a Dutch pancake, for example, and see how well received it is; use batter bread for lunch, and serve a vegetable custard for dinner. Isn't it easy? Dutch Pancake. (Serves 4) 4 eggs H cup sifted flour H teaspoon salt 4 cup milk I tablespoons soft butter Confectioners' sugar Jam Beat the eggs. Sift flour and salt together and add to eggs alternately alternate-ly with milk to make a smooth batter. Spread butter over the bottom bot-tom and aides of a cold frying pan. Pour in batter and place in a hot (400 degrees) oven. Bake 20 to 25 minutes, reducing heat gradually to moderate (350 degrees) during the baking. Pancake should puff at the sides and be crisp and brown. Sprinkle Sprin-kle with confectioners' sugar and spread with jam. Roll like an omelet ome-let Serve on hot platter at once. Batter Bread. (Serves 6) 3 eggs 1 cup buttermilk 1 cup sweet milk H eup fine white coram eaJ 2 teaspoons baking powder teaspoon baking soda H teaspoon salt I tablespoons melted batter er shortening Set baking pan in oven to heat. Beat eggs, add buttermilk and sweet milk, beat well and add dry ingredients sifted together, then the butter. Grease heated pan, pour in batter and bake in a hot oven (400 degrees) until set in center, about one hour. Serve at once. There was a number of vegetables which are enhanced if they are made with an egg mixture and baked. Why not try one of these when adding eggs to Ue diet as well as your vegetable? Corn Custard. (8erves 6) S eggs 2 cups canned corn, kernel style 2 tablespoons melted batter 2 eups milk 1 teaspoon salt H teaspoon pepper M teaspoon sugar Cracker crumbs Butter Beat eggs well. Combine with corn, melted butter and milk. Stir well. Add seasoning season-ing and sugar. I . . Pour into a but- tfTyS. tered casserole w.XyJy and sprinkle with VsLiXfS cracker crumbs, rt?J2 then dot with Vi-T r!S butter and bake in a moderate LSSsMisaslfciJ (3 5 0 degrees) . , oven for 40 minutes or until the custard cus-tard is firm. I Beat yolks then add pepper and flour and beat to blend thoroughly. Add green pepper and onion. Fold yolk mixture into beaten whites. Pour mixture into two well greased hot eight-inch layer pans (place pans in oven to heat while mixing omelet). Spread mixture lightly in the pans having mixture higher around the edge. Bake in a moderate oven (350 degrees) for 15 minutes or until knife inserted comes out clean. To serve, invert one layer on warm serving platter. Pour about cup creamed mixture over layer. Invert second layer atop sauce. To serve, cut in pie-shaped pieces. Pass re- maining creamed mixture in a bowl. Other fillings for omelet: Chopped crisp bacon and fried potatoes; creamed tongue; chopped, cooked chicken livers with sauteed onions; creamed oysters or shrimp; corned beef hash; highly seasoned, stewed kidneys, chopped and spread over top; cooked sausage meat; broiled or creamed sweetbreads; thin I slices of tomato sprinkled with soft, grated American cheese place i under broiler until cheese melts, I then serve omelet immediately. Released by WNU Features. |