any traditional recipes for Typsy Laird.).
How to make the Egg Custard
Scramble eggs lightly with milk and salt; add cheese.
Put into greased oblong dish and refrigerate overnight. Next morning, mix together soup, mushrooms and sherry.
Pour over eggs; sprinkle with Parmesan cheese and paprika.
Bake at 325\u00b0 for 25 minutes. Great to serve for Christmas morning brunch.
In a medium mixing bowl, combine all ingredients.
Stir with fork or wire whisk until thoroughly combined.
Store in refrigerator up to 1 week.
Or freeze in 1 egg portions.
In recipes, use 1/4 cup egg substitute for each whole egg required. Makes 1 cup.
Dice enough cantaloupe to make 1 cup.
Set aside.
Cut remaining cantaloupe into thin wedges for garnish.
Refrigerate until before serving.
Cook sausage and drain thoroughly on paper towel.
Butter bread, top side up.
Place in casserole dish.
Spread 1/2 of cheese and 1/2 of sausage over slices.
Beat milk and eggs and pour over the mixture.
Place remaining buttered bread, sausage and cheese on top.
Press down gently, making sure all of the bread is wet. Cover and refrigerate overnight.
Bake, uncovered, at 325\u00b0 for 1 hour.
Great for holiday breakfast.
ntil mushrooms soften.
Beat egg yolk with wine.
Blend
Put half of the cubes of bread in bottom of casserole.
Add ham and half of the cheese. Add remaining bread and cheese.
Pour well beaten egg mixture (eggs, salt, dry mustard and milk) over top and push down (with hands), soaking mixture well.
Let stand in refrigerator overnight.
Bake at 325\u00b0 for 45 minutes, until golden brown and bubbly.
Remove crusts of bread and roll flat with rolling pin.
Mix cream cheese, egg yolk and sugar.
Spread thinly on bread slices. Roll up each slice and cut in thirds.
Dip in 1/2 pound melted butter, then in sugar-cinnamon mixture.
Bake at 400\u00b0 for 8 to 10 minutes.
(These are sooooo good!)
Pour frozen vegetables into 1 (9 x 13-inch) casserole, sprayed with Pam to prevent sticking, approximately 1/2-inch deep. Sprinkle some of the cheese over vegies.
Sprinkle a small amount of lemon pepper over cheese.
Then, add remaining vegies and cheese.
Pour egg mixture over top.
Bake in 350\u00b0 oven until cheese melts and vegies are done (1 hour).
Cooking time can be reduced if vegies are precooked 8 minutes in microwave.
Shanghai vegetables are available at Price Club.
ottom of the pan. Bake for twenty minutes or until a
eaters vigorously when beating the egg whites for the meringue, to avoid
Dump everything into a bowl (egg and shortening last) and beat a bit, but not too much.
Batter should be a little lumpy.
inutes. Add asparagus and cook for an additional 2 minutes, until
b>for 2 minutes.
Add the 1/3 cup milk and egg
oint and cook on high for 3-3 1/2 hours
alt to the water. Crack egg into a small custard bowl
The night before:
Butter bread and place in a buttered baking pan.
Sprinkle part of cheese on top.
Beat eggs well.
Add milk and salt and pepper to taste.
Pour over bread and cheese.
Cover and allow to stand in refrigerator overnight.
Allow to come to room temperature the next day.
Place in a 350\u00b0 oven for 1 hour (or more).
Fondue is done when a knife is inserted and comes out clean.
Serves 8.
Preheat oven to 400\u00b0F.
Heat butter, flour and milk in a small pan, stirring continuously, until sauce thickens and boils. Remove from heat. Add eggs, smoked haddock and parsley. Season.
Spoon fish mixture into center of squares. Brush edges with water then fold each corner over filling into center and pinch together to seal. Place on a lightly greased baking sheet and brush with beaten egg. Bake for 30 mins, until golden. Serve hot.
For pastry: Cut butter into pieces.<
ngredients; mix well. Place an egg roll wrapper on work surface