[world_famous_recipes] RE: Egg Recipes

I got these recipes from www.iowaegg.org/eggrecipes.asp There are a lot more recipes than this, but these sounded good to me. I hope you can find some that you like.
Laurie in Missouri


Herbed Deviled Eggs

6 hard cooked eggs
3 tbsp. cottage cheese
2 tbsp. low fat plain yogurt
1 tbsp. finely chopped onion
1 tsp. prepared mustard (Dijon Style)
ý tsp. dried parsley
ü tsp. dill weed
1/8 tsp. garlic powder
dash hot pepper sauce
salt and pepper to taste- optional
Cut eggs in half. Put half of yolks in small bowl; reserve remaining yolks for another use or discard. With a fork mash yolks together with cottage cheese and yogurt. Stir in remaining ingredients. Season with salt and pepper, if desired. Fill egg halves. Chill before serving.

Festive Taco Dip

8 eggs
ý c. salsa
ý c. shredded cheddar cheese
1 ý c. shredded lettuce
ü c. chopped green pepper
ü c. chopped green onion
ü c. chopped tomato
Tortilla chips
Optional: sour cream and salsa
Beat eggs together. In skillet over medium heat, scramble eggs until set, but still moist. Add salsa and cheddar cheese to egg mixture. Fold together until cheese melts. Top with shredded lettuce, green pepper, onion and tomato. Serve as a dip with tortilla chips. Top with additional salsa and sour cream if desired. Serve immediately with tortilla chips.

Western Cheesecake

2 - 8 oz. pkgs. cream cheese, softened
2 cups shredded sharp cheddar cheese
2 cups sour cream, divided
1 ý pkgs. taco seasoning (1.25 oz. pkg.)
6 EGGS (room temperature)
1 - 4 oz. can diced green chilies, drained
1 cup chunky salsa
Optional toppings: green onions, chopped black olives,
grated cheddar cheese, fresh cilantro
Preheat oven to 350ðF. In mixing bowl, beat cream cheese and cheddar cheese until fluffy. Stir in 1 cup of the sour cream and all of the taco seasoning. Beat in eggs, one at a time. Fold in chilies. Pour into 9" spring form pan. (If using other 9" pan, spray with non-stick cooking spray.) Bake for 35-40 minutes or until center is set. Let cool for 10 minutes. Spoon remaining sour cream on top of cake. Top with salsa. Garnish with optional toppings. Serve warm with sturdy tortilla chips.

Turkey and Eggs Ole

ý lb. ground turkey
ý pkg. taco seasoning mix
8 eggs
ý c. salsa
ý c. cheddar cheese
*flour tortillas, taco shells or large corn chips
Brown ý lb. ground turkey in non-stick skillet over medium heat. Add ý pkg. taco seasoning Follow pkg. directions using ý the amount of water listed.
Beat eggs and pour over turkey mixture.
As eggs begin to set, gently draw a pancake turner across bottom of skillet, forming large soft curds.
Cook until eggs are thickened throughout, but still moist. Fold in salsa and cheese. Heat until cheese is melted.
*Spread turkey and egg mixtures down center of tortillas and wrap,fill taco shells with mix, or use mixture as a dip with large corn chips.
Makes 4 tortillas or 4 tacos.

Chicken Spinach Quiche

1 (9-inch) deep-dish frozen pie shell, unbaked
6 eggs
1 cup skim milk
1 Tablespoon Mrs. Dash seasoning blend
1 10-ounce can pre-cooked chicken, drained
1/2 cup frozen spinach, thawed and drained
1/2 cup reduced-fat shredded Cheddar cheese
Preheat oven to 375ðF. In medium bowl, beat together eggs, milk and seasoning blend. Add chicken, spinach and cheese. Stir together gently and then pour mixture into a 9-inch deep dish pie shell. Bake until knife inserted near center comes out clean, about 55 minutes. Let stand 5 minutes before serving. Serve 6.
Suggestion:
You may substitute the chicken, spinach and cheese with 2 cups of any of your favorite meats, cheese or veggies.

Taco Frittata

1/2 lb. ground meat
1 te preheated 350 degree F oven until cake tester inserted near center of loaf comes out clean. About 70 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely.

Creamy Dreamy Eggnog

6 eggs
½ cup sugar
2 cups milk
2 cups whipping cream
1 ½ teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon nutmeg
In large saucepan, beat together eggs and sugar. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches 145°F and is held there for 3 ½ minutes. Remove from heat. Stir in whipping cream, vanilla, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, several hours or overnight. Serve garnished with whipped cream and nutmeg!




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