Procedure :

4 Dried black mushrooms

4 Water chestnuts

1/4 lb Chinese cabbage

1/4 c Sliced bamboo shoots

1/8 lb Chinese roast pork

3 Eggs

2 tb Peanut oil

1/2 ts Salt

1/2 ts Sugar

1 ts Dry sherry

1 ds Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets). Serve immediately on a warm platter. This version is served without a gravy.From the Gourmet Chinese Regional Cookbook, Castle Press.

Procedure :

1/4 c Butter, plus …

2 T Butter

3 T Cocoa

1 1/4 c Sugar

2 Eggs, beaten

3/4 c Flour

1/3 c Chopped pecans

1 t Vanilla

1/4 t Salt

1/4 t Baking powder

———————————-TOPPING———————————- 3 T Butter

3/4 c Sugar

2 Eggs, beaten

1 Egg yolk, beaten

2/3 c Chopped pecans

3 T Flour

1 t Vanilla

Heat oven to 350 degrees. Grease and flour 9x9x2 inch pan. Melt butter in 2-quart saucepan; remove from heat. Mix in cocoa, sugar and eggs. Stir in remaining ingredients except topping. Spread in pan. Bake 23 minutes. Meanwhile, prepare topping: Melt butter in 1-quart saucepan; remove from heat. Mix in sugar, eggs and egg yolk.

Stir in remaining ingredients. Immediately pour topping over brownies; spread evenly. Bake about 18 minutes longer or until firm; cool. Cut into 2 1/4 x 1 1/2 inch bars.

Procedure :

300 Eggs

200 tb Milk

12 1/2 c Cold lard

200 tb Cat hair or feathers, etc.

As served by King Neptune: Combine eggs and milk, beating with a whisk until frothy. Pour into cooking pans, cooking each in one piece, turning each when one side is slightly less than done. When the eggs are almost done remove from heat and smooth the cold lard across half of the omelet and fold in half. Sprinkle the hair on top and cut into as many servings a needed. Submitted By JOHN SCHLANK On SUN, 12 NOV 1995 181831 -0800

Procedure :

1 qt Day-old bread crumbs

1 qt Day-old crumbled corn bread

1 qt Day-old biscuits

1 c Chopped onion

1 c Chopped celery

1/4 c Chopped gr onion with tops

1/4 c Chopped parsley

1 1/2 ts Sage

1 ts Salt

1/4 ts Pepper

2 c Turkey Broth defatted

1/2 c Melted butter

2 Slightly beaten eggs

In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well, but lightly. (You may add extra broth) Mixture should be extra moist. Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes of turkey roasting time. Before serving, blend stuffing from turkey with that baked separately. Makes 11 or 12 cups. Sometimes the cooks in your family added hard-cooked eggs.

Procedure :

5 c All purp- flour

3 c Sugar

5 ts Baking soda

4 Eggs

2 ts Salt

1 c Veg. oil

2 ts Ground allspice

1 qt Buttermilk

15 oz Box bran flakes w/raisins

2 ts Vanilla

Using the largest bowl you have, combine the first four ingredients. Add the bran flakes and sugar, and mix. In a mixer bowl, beat the eggs. Add the oil, buttermilk, and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight-fitting cover, and store in the refrigerator until ready to use. This batter will keep for 6 weeks. (Date the container the day you make the muffins) When ready to bake, do not stir batter when dipping out to fill the muffin pan. To bake, preheat the oven to 375 F. Using about 1/2 cup batter for each, drop the batter into paper-lined muffin tins. Bake the muffins for 20 min, or until the top springs back when touched with your finger. From: Cooking From Quilt Country Shared By: Pat Stockett

Procedure :

1 ea 9-inch Graham Cracker Crust

3 ea Large Uncracked Eggs.

1/2 c Plus 2 T Sugar

1/4 c Lemon Juice

1/2 pt (1 C) Whipping Cream,Whipped

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry ‘n’ Spice Sauce.

Procedure :

750 g Apricots; ripe

- fresh or frozen 1 1/2 dl Cream

10 g Vanilla sugar

4 Eggs

120 g Sugar

1 pn Salt

Icing sugar (Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz) Wash the apricots, cut into halves and remove stones. Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers. Mix the eggs, sugar, salt, vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180 oC. Dust with icing sugar and serve from the dish. Note : Serve hot or cold with a little whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

Procedure :

Lge Pancake 2 x Poached or fried Eggs

3 x Orange Slices

1/2 x Cherry Tomato

Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes.

Procedure :

4 c Chopped rhubarb

2 1/4 c Sugar

1 Envelope gelatin

1 c Heavy cream

4 Egg whites

1 ts Vanilla

12 Fresh strawberries

Additional whipped cream 1. Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy

bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill. 2. Soften the gelatin in 2 tablespoons cold water, then add to the hot

rhubarb juice and stir until completely dissolved. Add the puree. 3. Beat the cream until stiff.

4. Beat the egg whites until they begin to stiffen, then add the

remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form. 5. Fold first the eggwhite mixture into the rhubarb, then the whipped

cream. Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. ~–

Procedure :

1 lb Firm green tomatoes (approx)

Cornmeal or flour 6 Eggs

3 tb Chopped scallions

3 Basil leaves

- torn or finely sliced Salt Freshly ground pepper SLICE THE TOMATOES into rounds a little less than 1/2-inch thick and dredge them in the cornmeal or flour. Heat enough oil in a 10-inch nonstick pan to cover the surface lightly and fry the tomatoes briefly on each side, until they are lightly colored. Do not let them get soft. Lightly beat the eggs with the scallions and basil and season them with salt and pepper. Pour them over the tomatoes. Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom. Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the frittata out onto a large plate. Place the pan over it, invert and return it to the heat to cook the other side. Turn the frittata out onto a serving plate and serve, hot or tepid, cut into wedges.

Procedure :

4 tb Butter or margarine

2 c Pumpkin (canned or fresh)

1/2 c Flour

1 pn Salt & baking soda (ea.)

1 c Sugar

1 c Milk

2 Eggs

1 ts Vanilla

Cinnamon sugar (or just Cinnamon) for topping Put the butter in a dish or pan measuring 8×8, 9×9, or 7×11; melt while heating the oven to 450^. Put remaining ingredients in blender and whirl until smooth. Pour into the melted butter and sprinkle top with cinnamon (or cinnamon-sugar). Bake for 25-30 minutes. Serve as a side dish.

Procedure :

3 c Blueberries, picked over

6 tb Granulated sugar

3 lg Eggs, separated

7 tb Superfine sugar

1/4 c (plus 3 tb) fresh lemon

Juice Grated zest of 2 lemons 1/8 ts Salt

1 Baked pie shell

Preheat oven to 400F. In a nonreactive saucepan, toss the blueberries and granulated sugar. Cook over moderately high heat, stirring occasionally, until the juices begin to bubble, 3-5 minutes; do not overcook or the berries will burst. Pour into a stainless steel strainer set over a bowl. Reserve the drained juices. Using an electric mixer, beat the egg yolks with 4 tablespoons of the superfine sugar until pale and thick, about 2 minutes. Gradually beat in the lemon juice and then the zest. Transfer the mixture to a nonreactive saucepan and cook over low heat, stirring, until it thickens, about 8 minutes; do not boil. Scrape into a bowl and set aside on a rack to cool. Using clean beaters, beat the egg whites until foamy. Add the salt and beat until soft peaks form. Add the remaining 3 tablespoons superfine sugar, 1/2 tablespoon at a time, beating well after each addition. Beat at high speed until the whites are glossy but not dry, about 20 seconds longer. Using a rubber spatula, stir one-fourth of the beaten whites into the yolk mixture. Gently fold in the remaining whites in three additions. Spoon the blueberries into the pie shell and drizzle 2 1/2 tablespoons of the drained juices over them. Mound the souffle mixture over the berries, touching the pie crust all around. Bake in the middle of the oven for about 15 minutes, until the top is nicely browned. Transfer the pie to a rack to cool slightly. Serve at warm or at room temperature.

Procedure :

2 ea Egg

1/2 c Sugar

3/4 c Flour

1/2 ts Baking powder

3/4 c Almond, sliced

2 tb Water, ice

1/2 ts Lemon extract

1 x *or:

1/2 ea Lemon, juice of

2 tb Sugar

The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

Procedure :

***** NONE *****

: Cake- 3 TB shortening

2 1/2 c walnuts — finely chopped

1 c all-purpose flour

1/2 c whole wheat flour

1 ts baking powder

1 ts baking soda

3/4 c butter — softened

1 1/3 c granulated sugar

3 lg eggs

1 c sour cream or plain non-fat

: yogurt 1 ripe banana — mashed

2 TB orange liqueur

: Orange Sugar Glaze- 1 c confectioner’s sugar —

: sifted 2 TB orange juice

Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly. Sift flours, baking powder and baking soda; set aside. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in remaining walnuts. Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minues. Turn out onto serving place. Let cool. Mix sifted confectioners’ sugar and orange juice until smooth. Pour glaze evenly over cake and serve. Recipe By : Holiday Sweets & Treats Vol 1 No 1 From: “Izzy And Pj” <izzypj@aei.Ca> Date: Thu, 24 Oct 1996 09:56:08 -0400

Procedure :

12 Thick or 24 thin stalks

-asparagus, trimmed 6 tb Unsalted butter

6 sl Prosciutto, halved crosswise

-(2-3 oz total) 1/2 c All purpose flour, for

-dredging 2 Eggs

1 tb Vegetable oil

Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter. In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks. Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles. In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin