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Show 16 ttt Wednesdoy, April 10, 1985 Home Cook in' By Angie Martin Do you have the after Easter egg blues? I have had as many as five dozen hard-boiled eggs to use, and many of you can probably top this! I do have some suggestions that may be useful, although I have creamed, grated, stuffed, deviled and pickled eggs. I also have another recipe using asparagus and some left-over ham which I know you will like. Chicken Cordon Bleu is made with ham and cheese and every bit as tasty as the French version which is made with veal. Sausage pancakes are fun and leftover pork or ham can be diced and sauteed and used in place of the sausage. he bh PICKLED EGGS 1 pkg. (6-8 oz.) shelled shrimp, fresh or frozen lh cup water 1 stalk celery, with tops 1 clove garlic, skinned 6 hard-cooked eggs, sliced Vz red onion, thinly sliced Ms jar (16 oz.) sweet cherry peppers Vfe cup oil 5 Tbsp. white vinegar 1 clove garlic, halved 'A tsp. crushed red pepper 1 bay leaf Lettuce and parsley for garnish If using frozen, cooked shrimp, steam a few minutes in the water, adding ad-ding celery and garlic, or until thawed. If using uncooked shrimp, steam in the same fashion, except steam a few minutes longer. Drain. In a 1-quart jar, layer the shrimp, eggs, onion and peppers. Combine the oil, vinegar, garlic, pepper and bay leaf. Pour marinade over all. Refrigerate 24 hours. Drain fairly well. Serve eggs on a bed of lettuce and garnish with parsley, if desired. These are good served with a dollop of mayonnaise to which chopped and seeded tomato pulp has been added. Serve with crisp bread sticks and whole-grain crackers and a wedge of Edam cheese for a tasty lunch. CHICKEN CORDON BLEU EGGS WITH CREAMED SALMON 1 can (7 oz.) salmon Milk t cup butter or margarine !4 cup all-purpose flour tsp. salt 18 tsp. pepper 1 tsp. Dijon-style mustard 4 Tbsp. minced celery 2 Tbsp. chopped chives 18 tsp. salt 2 English muffins, split 4 hard-cooked eggs, halved Chopped fresh parsley or dill Lettuce and tomato slices Drain liquid from salmon and add enough milk to make 2' cups. Flake salmon and mash, remove any bones. Melt butter in heavy saucepan and blend in flour, salt and pepper. Remove from heat and stir in liquid. Return to low heat and cook, stirring, until thickened. Add salmon and keep warm. Toast muffin halves and spread with as much mustard as desired. Top with celery, chives and sprinkle with salt. To serve, arrange 2 egg halves, round side up, on each muffin half. Top with the salmon sauce. Sprinkle with parsley or dill and serve with lettuce and tomato sliced. This makes a delicious brunch or a late Sunday supper. 4 servings. , STUFFED EGGS WITH CHEESE 8 hard-cooked eggs 'i cup sour cream 1 Tbsp. lemon juice 1 Tbsp. Dijon-style mustard 4 tsp. salt Pepper 4 slices bacon, cooked crisp, crumbled 2 Tbsp. all-purpose flour 'i cup chicken stock (or white wine) 'a cup half and half or milk 1 tsp. Dijon-style mustard I tsp. dried basil leaves 's cup shredded Swiss cheese Parsley for garnish 1 lalve rugs and put yolks Into small bowl. Arrange whites In shallow bak ing dish. Mash yolks with sour cream, lemon juice, mustard, sail and pepper. pep-per. Beat until very smooth and blended. FiU PRg whites with yolk mixture. mix-ture. Heat butter In saucepan; stir In flour end cwk 50 seconds over hinh heat, slowly stirring in stock or wine and half and half or milk. Cook, stirring stir-ring until thickened and smooth. Stir in the 1 top. mustard, basil and half the Swiss cheese. Pour sauce over stuffed tfJL whites and top with remain-Ing remain-Ing cheese, t Dish may be prepared ahead to this point and baked JuM br fore serving.) Bake at 575 until chere Is melted and sauce bubbles, shout 13 minutes. If rrfriferated. add S minutes to bokinfl time, Swrtftlile with trum4ed bacon I and serve Immediately, To vary, you may use liny shrimp, diced ham, j in amounts to latc, 4 servings. j UST I TYTTTt ITI Tf TSTfTTt tTf t IS 1 1 t"f Tt f 1 1 1 11 ft f Ttl CARD OF THANKS Ho null And I troutd tike to thank our tehtiten And friend for the card, ftocer$, telephone rati, nd tiit unite I usn in the IDS ttonpiut for 30 day. I sm home And doing rent good. I ttnnt to rpecistty thank my right thitdtrn for thrir tote, pra er Andwppvrt theygatp me thte I ir tick. Thanh to rrrfyone for their faith And prayer Itontld And Mert ttorroeh 3 I JiJUJLlUl lJXIJLIJLlJU IJUAiiA 4 halves boneless chicken breasts 4 thin slices ham, about 1 oz. each 4 slices Swiss cheese 4 Tbsp. cornstarch 4 Tbsp. butter or margarine V4 tsp. salt 18 tsp. freshly ground pepper Lemon wedges and parsley for garnish Place meat between sheets of plastic wrap and pound out to 8- or 9-inch diameter. Meat should be very thin, but not have holes in it. Place 1 slice each of ham and cheese on bottom half of each piece of chicken. Fold over other half, enclosing filling completely. Press edges together to seal. Cover with plastic wrap and pound lightly to remove any air bubbles. Sprinkle cornstarch over a piece of plastic wrap and lightly coat meat pieces on both sides. Over high heat, melt butter in heavy skillet. Add meat and cook about 3 minutes on each side until meat is tender but not overcooked. Sprinkle with salt and pepper and serve with lemon slices and parsley sprigs, if desired. 4 servings. SAUSAGE POPOVER PANCAKES 1 lb. bulk pork sausage 8 tsp. butter or margarine 8 eggs 1 cups all-purpose flour 1 cups milk 1 tsp. dried thyme leaves 1 cup grated Cheddar cheese Fry the sausage, leaving the meat in large crumbles. Pour off any excess ex-cess fat. Place 2 tsp. butter in four 7 to 8 inch pans (or use special oven pancake pan.) heat pans at 400" while you make the batter. Beat the eggs for 30 to 60 seconds and gradually add flour, beating well. Add milk, beating slightly to combine. Divide the meat evenly in each pan and pour in an even amount of batter. Sprinkle with thyme and cheese. Bake at 400" for 20 minutes or until puffed and browned. 4 servings. This type of popover can become a quick dessert by omitting the meat and thyme and serving the pancakes with melted butter, a sprinkle of lemon juice and some powdered sugar. I "Which Crafts" I I by Janet Bowles Now that Easter is over you may have some small baskets that you received as favors or decorations. Why not put that little basket to use all year, instead of putting it away with your other Easter things? Fill up a small basket with dried or silk flowers, tiny pinecones, little ribbon rib-bon bows or anything else you may have. Glue a narrow ribbon around the top edge of the basket and tie a bow on top of the handle. Glue a tiny flower to the top of the bow. These can be used as small favors for other occasions, tied on to a pretty pret-ty package or just to look at on a dresser or shelf. You can add a few drops of scented LEFT OVER Easter baskets can be redecorated for other occasions. oil to a cottonball that has been placed plac-ed in the bottom of the basket to make a fragrant sachet for your closet. ASPARAGUS-HAM CUSTARD 1 lb. asparagus, cut in 1-inch pieces 6 eggs cup milk 2 Tbsp. prepared mustard 1 tsp. dry mustard Vk cup chopped onion 2 cups cooked ham 2 cups grated Swiss cheese Steam asparagus pieces until just tender-crisp. Drain and set aside. Beat eggs until light in color and add milk. Blend in mustards, mixing well. Stir in onion, ham and cheese until well combined. Gently fold in asparagus. Pour mixture into a greased 8-inch square baking dish and garnish with 5 asparagus tips and a sprinkling of ham in the center. Bake at 400 for 30 to 35 minutes or until knife inserted in center comes out clean. You may also use this for a quiche filling. 4 servings. Demonstrator Sale April 12-13 & 15 1 only Bernina 910 Save $239.95 1 n 1 only Bernina 930 Save $490.95 1 Only Bernina 802 Save $120.95 ff'-"lln in 1 Only Bernette 203 Save $222.00 3 Days Onty Swiss made Stepping Into the Mure with the quality of the past Molly Jean Fabrics 2315 East 500 North Vernal, 781-0U7 "Your Complete Sewing Center" Golden Age Activities They are still serving breakfast each Tuesday morning from 10 to 11 a.m. Alice Watson was the bingo winner for Ihe week. The Easter dance was well attended attend-ed Friday night, and everyone reported having a good lime. Dances are held each Friday night. Wanda Powell is beginning a crafts class Monday, April IS after dinner. These crafts packages will cost S2.SOS3.50. Mini buses will be going to JUxjsev? It April 18 so thai the senior citizens can have dinnrr with Iheir friends and socialite with Ihem. Those desiring lo go need to sign up so that bus and dinner arrangements may be made for them. The bus will leave Ihe center at It a m, TWday. Five members are going en a trip lo the deep South to Georgia, Nashville, Florida and lo the Fpcot tenter, They ill be fmie 34 days, Saturday, April 11 the Historical Snr will have Mar garrt fcUwm give the history f her grandfather, Thorn tiir.tham it'nele Tommy), It i!ltallpm. V4 L (atl tl lf rer.irf anytime, li,r.i fsrt-.e ere fw!4 on Tue4ay ftf.ernTw. Fitriap claw to tvM from ffi I p m uh ( wis fo!k"irS m Th'-sVy &n7Tnrt. lynrh I Si) stt p4. 1 V ViVUI 1 J A CHINESEAMERICAN" FAMILY RESTAURANT 2 YEAR ANNIVERSARY 109o Off Dinners Only Apnl 10 IS American Dinner Special Steak & Lobster Canton Style lobster Lunch lltiffvt A Sitid Ihr All You Can tat! - $3.50 DIAMOND FLOWERS Container Gardening Workshop May 10 & 11 Given by Ranee Searle Creator of the Container Garden at the Diamond Hills Motel & Cafe, in conjunction with Scarle Greenhouse it Nursery Limited number of registrants as classes will be small, Classes filled on firsl-comc first-served basis. Class fee is $15, Classes hold at Soarlo Greenhouse W Sign up at Di , t 1 f I U... . r iamond Hills Mold officc-590 W. Main. Deadline for registration May 1st or when classes arc filled. i - - '"""''-.m |