Poached Eggs À La Greque
1/4 cup butter or margarine
1/2 cup thinly sliced green pepper
1/4 cup thinly sliced onions
1/2 cup sliced mushrooms
18 small green olives
3-1/2 cups diced canned tomatoes, with juice
1 tsp. Tabasco hot pepper sauce
1 clove garlic, minced
Salt and ground black pepper, to taste
Melt butter in large skillet over medium heat. Add peppers and onions; sauté 2 to 3 minutes or until
vegetables are tender.
FIESTA DEVILED EGGS
8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste
Slice eggs in half lengthwise, remove yolks and set whites
aside. In a small bowl, mash yolks with cheese, mayonnaise,
salsa, onions, sour cream and salt. Evenly fill the egg
whites. Lightly sprinkle with paprika if desired. Chill
until ready to serve.
Yield: 16 Appetizers
Breakfast on Toast
1 can (10-3/4 oz.) condensed Cheddar cheese soup, undiluted
1/3 cup milk
6 hard cooked eggs, peeled and sliced
6 slices bread, toasted and buttered
1/3 cup Bac-Os bacon flavor bits OR
6 slices bacon, sautéed and crumbled
1. Heat soup and milk in 1 quart saucepan over medium heat, stirring constantly, until hot;
remove from heat And set aside.
2. Arrange egg slices on toast. Spoon soup mixture over eggs; sprinkle with bacon flavor bits.
Yield: 6 servings.
Tex Mex Egg Casserole
1/2 cup all purpose flour
1 tsp. baking powder
2 cups (8 oz.) shredded Monterey Jack cheese with Jalapeño peppers
1-1/2 cups (12 oz.) small curd cottage cheese
1 jalapeño pepper, seeded and chopped
1/2 tsp. Tabasco or Cholula hot pepper sauce
Basic Salsa, recipe follows
Preheat oven to 350º F. Grease a 9″ sq. baking pan. Beat eggs in large bowl at high speed with electric
mixer for 4-5 minutes or until slightly thickened and lemon colored. Combine flour, baking powder and salt
in small bowl. Stir flour mixture into eggs until blended.
Combine Monterey Jack cheese, cottage cheese, jalapeño and hot pepper sauce in medium bowl; mix well.
Fold into egg mixture until well blended. Pour into prepared pan.
Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10 minutes before cutting into squares
to serve. Serve with fresh salsa.
Makes 8 servings.
2 cups tomatoes, seeded and chopped
1/2 cup fresh cilantro, chopped
6 cloves garlic, chopped
1/2 onion, chopped
1 tsp. fresh or pickled jalapeño, finely chopped
1 tsp. salt
Mix all ingredients until well incorporated. Lightly mash with back of fork for about 10 seconds
to help release juices. Refrigerate overnight for maximum flavor.