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FareShare Gazette Recipes -- July 2004 - E's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Egg Fricassee
Egg Frittata

Egg Salad Croissant - Wich

Egg Sauce for Fish

Egg-Stremely Good Dip

Eggplant French Toast Style

Eggs a la Maitre d'Hotel

Eggs and Cheese

Eggs Benedict

Eggs Coddled in Sour Cream

Eggs Motul Style

Eggs Sardou

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                       * Exported from MasterCook *

                              Egg Fricassee

Recipe By     :Dr. Oetker German Home Cooking; 1969
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     hard-boiled eggs -- (6 to 8)
                        Cooked asparagus tips
                        Fricassee Sauce:
  1 1/2         ounces  butter or margarine -- (45g)
  1 1/2         ounces  flour -- (45 g)
  2               cups  stock
  1           teaspoon  capers
                        Sliced mushrooms -- a few (optional)
  1                     anchovy -- 1 to 2 (optional)
                        well-soaked in water
                        Salt
  1         tablespoon  lemon juice
                        or 2 to 3 tablespoons wine
  1                     egg yolk -- (1 to 2)
  2        tablespoons  cold water
  1              Small  bread balls:
  1              ounce  butter or margarine -- (30 g)
  1                     egg
                        Salt
  1 1/2         ounces  breadcrumbs -- (45g)

For the sauce, melt the butter, stir in the flour and cook until pale
yellow. Gradually add the cold stock and boil the sauce gently for abut 10
minute. Add the capers, the finely sliced mushrooms and the finely chopped
anchovies. Leave to simmer in the sauce for about 10 minutes before adding
the salt and the lemon juice or wine. Beat the egg yolks with the cold
water and add to the sauce.

When the sauce is ready, shell and slice the hard-boiled eggs and add them
with the cooked asparagus tips to the fricassee sauce.

For the bread balls, cream the butter, add the egg, salt and sufficient
breadcrumbs to make a smooth dough. Set aside for about 1/2 hour. Shape
into small balls. Boil in salted water until done and serve in the
fricassee.

Cooking time for the bread balls about 3 minutes.

If preferred the fricassee may be served in the shells, sprinkled with
grated cheese and browned in the oven.

Dr. Oetker German Home Cooking; 1969

Contributed to the FareShare Gazette by Pat; 18 July 2004.
www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 211 Calories; 17g Fat (71.3% calories from 
fat); 9g Protein; 6g Carbohydrate; trace Dietary Fiber; 305mg Cholesterol; 199mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                               Egg Frittata

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     eggs
  2        tablespoons  olive oil
  2             medium  potatoes -- thinly sliced
                        [enough to roughly cover bottom of
                        skillet you're using]
  1                cup  coarsely chopped spinach
  1               dash  Worcestershire sauce -- or Tabasco sauce
     1/2      teaspoon  fresh ground black pepper
  1         tablespoon  chopped fresh basil
                        or 1 teaspoon dried basil
  2        tablespoons  chopped fresh Italian parsley
     1/3           cup  shredded Parmesan cheese
                        Balsamic vinegar on the table

Turn on broiler.

Heat oil in large skillet. Add potatoes and cook on low to medium heat
until fork tender. Add spinach and sauté until wilted. Arrange potatoes and
spinach in an even layer.

Beat eggs, Worcestershire or Tabasco, black pepper and basil. Pour over
potato and spinach mixture.

Heat should be low to medium:  you want the frittata to gradually "set up"
without burning on the bottom. It helps to place a cover over the skillet.
Check every few minutes. Once edges are slightly dry and the center looks
not quite done but no longer runny, sprinkle parmesan over the top in an
even layer.

If you are using a pan with a plastic or wood handle, wrap the handle in
aluminum foil. Place pan under broiler, checking frequently to avoid
burning.

Once cheese is melted and lightly browned, remove from broiler.

Sprinkle with chopped parsley, slice and serve.

This is very good with balsamic vinegar sprinkled over it, if you like that
sort of thing. The eggs and potatoes are important to the recipe but
anything else is optional or could be substituted. It's a good way to make
something delicious and filling any time of day with whatever you have in
the house!

Serves 2-3.

Contributed to the FareShare Gazette by Kimberly; 20 July 2004.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 313 Calories; 20g Fat (58.5% calories from 
fat); 16g Protein; 16g Carbohydrate; 1g Dietary Fiber; 380mg Cholesterol; 269mg 
Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                        Egg Salad Croissant - Wich

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2       package  Neufchatel cream cheese -- softened
     1/4           cup  low calorie mayonnaise
  1           teaspoon  horseradish
     1/4           cup  chopped onion
  1           teaspoon  salt
     1/2      teaspoon  pepper
  6              large  hard cooked eggs -- chopped
  4             medium  croissants

In medium bowl, mix cream cheese, mayonnaise and horseradish until smooth.
Stir in onion, salt and pepper. With rubber spatula, fold in eggs.

Cover; refrigerate for one hour.

When ready to serve, slice croissants in half; spread egg salad over each
croissant. Garnish with shredded lettuce, ripe black olives, or fresh
sliced tomato.

Yields 4 sandwiches.

Contributed to the FareShare Gazette by Cora; 3 July 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 236 Calories; 12g Fat (45.7% calories from 
fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 959mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                            Egg Sauce for Fish

Recipe By     :Compiled and Edited by Judith Bosley
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  butter -- melted
  4        tablespoons  flour
  1 1/2           cups  milk
  2                     hard-boiled eggs
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1         tablespoon  lemon juice

Add flour to melted butter in a sauce pan and cook over medium heat for two
minutes; add milk, seasonings and lemon juice. Cook until thickened and
smooth. Remove from heat and stir in eggs that have been very finely
chopped. Serve over baked fish.

No yield given.

Source : "Fish Food"
S(MC Formatted by Dee): ""
Copyright : "© 1990 Judith Ann Bosley ; ISBN 0-930809-08-4"

Contributed to the FareShare Gazette by Dee; 1 July 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 



 
                      * Exported from MasterCook *

                          Egg-Stremely Good Dip

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  lemon juice
  2        tablespoons  chopped onion
  2        tablespoons  prepared mustard
     1/2      teaspoon  Tabasco sauce
     1/2      teaspoon  seasoned salt
     1/4      teaspoon  white pepper
  6             ounces  cream cheese -- cubed
  1                     pimento -- chopped
  6                     hard-boiled egg
                        Chips, crackers and/or raw vegetables

Combine lemon juice, onion, mustard, Tabasco sauce, seasoned salt, pepper,
cream cheese and pimento in blender container. Blend until smooth. Add
hard boiled eggs, 1 at a time. Beat well until light. Spoon into bowl.

Serve with chips, crackers and/or raw vegetables.

Source : "Source Unknown"

NOTES : Can easily be cut in half, this recipe makes a lot.

S(mastercook formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 8 July 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 183 Calories; 15g Fat (75.5% calories from 
fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 243mg Cholesterol; 324mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Eggplant French Toast Style

Recipe By     :National Honey Board
Serving Size  : 7     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  eggplant
                        Salt
  2                     eggs
  2        tablespoons  milk
  1         tablespoon  honey
                        Corn flake or cracker crumbs
                        Butter or margarine
                        Honey -- warm

Slice eggplant into 1/4-inch rounds, paring if desired. Sprinkle generously
with salt and set aside on paper towels or in a colander for 30 minutes.

Rinse slices thoroughly to remove salt and brown juice that has formed. Pat
dry.

Beat eggs slightly and combine with milk and honey. Dip eggplant slices
into egg mixture, then into crumbs, coating both sides.

Melt butter in large skillet over medium heat. Add eggplant slices and cook
until brown on both sides and fork-tender. Add more butter to skillet as
needed.

Serve eggplant slices with additional butter and warm honey.

S(Formatted by Chupa): "."

Contributed to the FareShare Gazette by Chupababi; 5 July 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 48 Calories; 2g Fat (27.1% calories from 
fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 20mg 
Sodium.  Exchanges: 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Eggs a la Maitre d'Hotel

Recipe By     :Beeton's Book of Household Management
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  fresh butter
  1         tablespoon  flour
     1/2          pint  milk
                        Pepper and salt to taste
  1         tablespoon  minced parsley
     1/2                lemon -- juice of
  6                     eggs

Put the flour and half of the butter in a sauce pan; stir over fire until
the mixture thickens; pour in the milk, which should be boiling; add a
seasoning of pepper and salt and simmer the whole for 5 minutes. Put the
remainder of the butter into the sauce and add the minced parsley.

Boil the eggs hard, strip off the shells, cut the eggs into quarters and
put them on a dish.

Bring the sauce to the boiling point, add the lemon juice, pour over the
eggs and serve.

Time : 5 minutes to boil the sauce; the eggs 10 to 15 minutes.

Serves 4-5 persons.

Beeton's Book of Household Management. Mrs. Isabella Beeton London 1861
(That is right 1861).

Contributed to the FareShare Gazette by Pat; 18 July 2004.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 145 Calories; 9g Fat (54.2% calories from 
fat); 11g Protein; 6g Carbohydrate; trace Dietary Fiber; 289mg Cholesterol; 114mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat 
Milk; 1 Fat.


 
                      * Exported from MasterCook *

                             Eggs and Cheese

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     green bell peppers
  3                     red bell peppers
     3/4         pound  medium sharp cheddar cheese -- grated
     3/4         pound  Monterey Jack cheese
  9                     eggs
  1               pint  ricotta cheese
  1               pint  sour cream
  1           teaspoon  salt
     1/2      teaspoon  white pepper
  2               cups  fresh salsa

Preheat oven to 350 degrees F.
Grease 10 1/2 x 14 3/4 x 2 1/3-inch casserole pan.

Wash, seed and slice the peppers into 1/4-inch thin strips. Layer pepper
strips with two grated cheeses until all are used.

Process ricotta cheese in food processor until smooth. Add seasonings and
sour cream and blend 5 seconds more. Add eggs and process until well
blended. Pour over pepper and cheese in baking pan.

Bake 1 hour until puffed and golden and set in the middle.
Remove from oven and let stand 10 minutes before serving.

Serve salsa in a separate dish.

Serves 16-18.

Contributed to the FareShare Gazette by Patty; 31 July 2004.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 217 Calories; 17g Fat (69.7% calories from 
fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 136mg Cholesterol; 285mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat 
Milk; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                              Eggs Benedict

Recipe By     :Katherine Greenberg and Barbara Kyte
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ----For 1----
  1                     English muffin -- split and toasted
                        butter
  2             slices  Canadian bacon -- or ham, sautéed
  1           teaspoon  vinegar
  2                     eggs
     1/3           cup  Hollandaise Sauce
                        ----For 2----
  2                     English muffins -- split and toasted
                        butter
  4             slices  Canadian bacon -- or ham, sautéed
  1           teaspoon  vinegar
  4                     eggs
     2/3           cup  Hollandaise Sauce

Spread toasted English muffins with butter. Top each muffin half with 1
slice of Canadian bacon. Place in a 200F. oven and keep warm.

Place water to a depth of 1 inch in a saucepan. Add vinegar and bring to a
boil. Reduce heat to simmer. Gently break eggs into water and cook 3 to 5
minutes, or to desired degree of doneness. Remove eggs with a slotted
spoon. Place 1 egg on each muffin half and pour Hollandaise Sauce over
eggs. Serve immediately.

Source : "Cooking for 1 or 2"
S(MC Formatted by Dee): ""
Copyright : "1993 Bristol Publishing Enterprises, Inc ; ISBN 1-55867-089-0"

Contributed to the FareShare Gazette by Dee; 1 July 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 




 
                      * Exported from MasterCook *

                        Eggs Coddled in Sour Cream

Recipe By     :Polish Cookery by Marja Ochorowicz-Monatowa; 1958
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     eggs
  1         tablespoon  butter
  1           teaspoon  flour -- (scant teaspoon)
  1                cup  sour cream
                        Salt and pepper to taste

Melt but do not brown the butter. Blend in flour, then add sour cream and
stir until smooth. When mixture is hot and bubbly, carefully drop eggs into
it. Cover and allow to steam until the whites are done.

Serves 3 generously as a luncheon dish.

Note : This may be varied by the addition of a little chopped dill or
caraway seed sprinkled over the eggs directly before serving. Another
variation is to sprinkle with Parmesan cheese.

Polish Cookery by Marja Ochorowicz-Monatowa; 1958

Contributed to the FareShare Gazette by Pat; 18 July 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 332 Calories; 29g Fat (77.7% calories from 
fat); 14g Protein; 5g Carbohydrate; trace Dietary Fiber; 418mg Cholesterol; 191mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat.


 
                      * Exported from MasterCook *

                             Eggs Motul Style

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  black beans, dry -- (8 ounces)
  3               cups  water
     1/4           cup  chopped onion -- (1 small)
  1                     garlic clove -- minced
  1           teaspoon  salt
  8             ounces  tomatoes -- finely chopped (1
                        can)
  2        tablespoons  finely chopped onion
     1/2      teaspoon  salt
     1/8      teaspoon  cayenne pepper
                        Vegetable oil
  10            ounces  peas -- frozen
  1 1/2           cups  chopped ham
  8                     corn tortillas -- (8-inch diameter)
  8              large  eggs
  2             ounces  Monterey Jack cheese -- shredded *

* There should be about 1/2 cup of the shredded cheese.

In a large saucepan, soak the beans overnight in the water. (Or bring to
boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not
drain. Add the 1/4 cup of onion, garlic and the 1 teaspoon of salt then
cook for another 2 hours or until very tender.

Combine the UNDRAINED tomatoes, the 2 tablespoons of chopped onion, 1/2
teaspoon of salt and the cayenne. Set aside.

Heat the 2 tablespoons of vegetable oil in a large heavy skillet. Add the
beans with the liquid, mash the beans in the skillet. Cook, uncovered, over
medium heat 3 to 5 minutes or until very thick.

Cook peas according to the directions on the package and drain. Toss with
the ham; cover and keep warm.

Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20
to 40 seconds per side or until crisp and golden. Drain on paper toweling.

Spread about 1/3 cup of the bean mixture on each tortilla and keep them
warm in a 300F oven.

In the same oil fry the eggs until they are set. Season with the salt and
pepper. Place an egg on the top of each bean-covered tortilla.

Sprinkle each with about 1/2 cup of the ham mixture. Spoon some of the
tomato sauce on top and sprinkle with the cheese.

Serve hot.

Contributed to the FareShare Gazette by Nancy; 19 July 2004.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 248 Calories; 12g Fat (44.6% calories from 
fat); 15g Protein; 19g Carbohydrate; 4g Dietary Fiber; 206mg Cholesterol; 899mg 
Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                               Eggs Sardou

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     artichoke bottoms
  1 1/2           cups  Hollandaise sauce
  10                    anchovy fillets -- chopped
     2/3           cup  smoked ham -- ground
  1              small  truffle -- slivered
  8                     eggs -- poached and trimmed

Preheat the oven to 450F.

Fill each artichoke bottom with chopped anchovy. Arrange on a baking sheet.

Heat for 5 minutes. Set aside - keep warm.

Set a poached egg on top of each artichoke.

Top with Sauce Hollandaise.
Sprinkle with chopped smoked ham.
Top with slivers of truffle.

Serve immediately.

Contributed to the FareShare Gazette by Nancy; 16 July 2004.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 165 Calories; 9g Fat (51.2% calories from 
fat); 10g Protein; 10g Carbohydrate; 3g Dietary Fiber; 205mg Cholesterol; 1057mg 
Sodium.  Exchanges: 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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