ven to 400 degrees.
In a large bowl, mix the
Melt the butter in a large pan and add
Cook the potato in boiling salted water for 15
br>Place 2 bread slices in large nonstick skillet with ovenproof
Cook quail eggs in boiling water for 2-3 mins. Remove, briefly plunge in cold water and peel. Cut off top 1/4 of each egg. Place an egg in each hollowed tomato and add a dollop of salmon roe. Serve garnished with chervil.
Cut the potatoes and eggs in thick slices. Place a layer of potatoes in a greased baking dish. Sprinkle with salt and pepper and cover with a layer of eggs. Repeat and pour over white sauce. Sprinkle with cracker crumbs and bake at 350\u00b0 for 20 minutes.
Place eggs in a large stock pot and
Place eggs in a saucepan and cover with
Place eggs in saucepan and cover with water.
Preheat oven to 350 degrees F (175 degrees C).
Put 1 egg in each of 12 muffin cups.
Bake in preheated oven for 30 minutes.
Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.
Mix mayonnaise, sour cream, and lemon juice.
Add salt, pepper, and dill.
Mince one of the eggs very fine.
Mix into the mayonnaise mixture.
Blend the chives and parsley into the mayonnaise; mix well.
Cut hard boiled eggs in half.
Cover with herb mixture.
ld bread. Cut a hole in each with a cookie cutter
Remove yolks from eggs and mix with remaining ingredients. Fill egg cavities with mixture and place eggs in a single layer in shallow baking dish. Pour sauce over top of eggs.
Beat eggs; add milk.
Melt butter or spray Pam in frying pan and scramble eggs.
Place eggs in 9 x 13-inch pan.
Chop ham and sprinkle on eggs.
Next, layer the mushrooms on top of ham; warm the mushroom soup with sherry and spread over all.
Grate the Cheddar cheese and sprinkle on top.
Cover with foil and refrigerate until required.
Bake at 250\u00b0 for 50 minutes, uncovered.
Serves 12.
Can be served with coffee cake and fresh fruit.
Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Saute onion until transparent.
Add salt and pepper.
Add tomato sauce and water. Simmer on low heat for 5 minutes.
Drop eggs in sauce and cover.
Eggs may be cooked to desired taste: soft, medium or hard.
Mix all ingredients well, in a sandwich size Zip-Lock plastic bag and seal.
Drop bag(s) into a pot of boiling water.
Boil for 13-15 minutes.
Remove and enjoy.
(Don't use more than 2 eggs in each bag or it won't cook as evenly).
CUPCAKE DIRECTIONS.
Prepare cake mix
owder, and salt in a bowl together.
In a different large
isk sugar and cornstarch together in a medium saucepan. Add