lour, dried apples, dry milk, powdered eggs, and baking powder in a
ugar in large bowl; add eggs and vanilla, beating well. Stir
ntil smooth then slowly add powdered sugar. Tint 1/3 of
lling boil. Gently place 6 eggs into boiling water and set
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Boil eggs in a large pot using the method you choose. Peel and slice eggs in half.
Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork or in a food processor. Add all of the ingredients. If necessary add a little more Miracle Whip and mustard to make the mixture creamy.
Spoon the filling into the egg whites. I like to use two spoons to do this. Or you can use a piping bag.
Top with a tiny sprinkle of paprika if desired.
or the royal icing, sift powdered sugar through fine sieve. Beat
late.
For glaze, combine powdered sugar and milk, using more
om/ For more indonesian cuisine recipes.
br>Beat in the remaining eggs one at a time. Using
Get your eggs and ziploc bags together - don'
To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
Cook over low heat, stirring constantly until the mixture reaches 160\u00b0F.
These eggs can be safely used in recipes and require no further cooking.
www.foodsafety.wsu.edu.
Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.
minutes.
Crack the eggs over the mixture, cover and
Beat eggs and add milk.
Pour over cubed bread and add diced meat and cheese.
Bake at 350\u00b0 for 45 minutes.
ntil combined.
Add the eggs and mix until smooth and
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
In a bowl combine flour, sugar and baking powder.
Add milk, margarine and vanilla.
Beat with an electric mixer on low speed until combined.
Beat on high speed for 2 minutes.
Add eggs and beat 2 minutes more.
Pour into 2 greased and floured 9 x 1 1/2-inch round baking pans.
Bake in a 375\u00b0 oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean.
Cool on wire racks for 10 minutes.
Remove from pans.
Cool thoroughly on racks.
Serves 12.
Our Georgia daughter, who is the oldest girl, gave me this recipe.
Jill is more interested in a career than cooking or housework.
Even so, she has given me several very good recipes and she is a good cook.
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
Beat eggs well.
Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
Add to remaining ingredients and mix to combine.
Roll out very thin and cut into strips.
Cut again so that pieces are approximately 1 inch long by 3 inches wide.
Cut a slit in the middle and pull one end through to knot it.
Fry four to six at a time, in deep hot fat until golden brown.
Serve with Watermelon!
A Mennonite summer tradition!