Recipes

Deviled Eggs

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Best Deviled Eggs

Kandy Peek, Cape Girardeau, Mo.

2 hard boiled eggs, peeled

½ cup mayonnaise

1 tsp. dried parsley flakes

½ tsp. dried chives

½ tsp. ground mustard

½ tsp. dill weed

¼ tsp. salt

¼ tsp. paprika

¹⁄8tsp. pepper

¹⁄8 tsp. garlic powder

2 tbls. milk

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, parsley flakes, chives, ground mustard, dill weed, salt, paprika, pepper, garlic powder and milk; mix well. Evenly fill the whites. Garnish with additional paprika. Yields 12 servings.

 

Bacon Cheese-Puff Pie

Terrie Mathis, Newburg, Mo.

1 (9-inch) unbaked pastry shell

1 lb. sliced bacon, cooked and crumbled

1 large tomato, peeled and sliced

1 cup (4-ounces) shredded cheddar cheese

3 eggs, separated

¾ cup sour cream

½ cup all-purpose flour  

½ tsp. salt

Paprika

Heat the oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil. Bake for 5 minutes longer. Cool completely. Sprinkle bacon over crust. Top with tomato and cheese. In a medium bowl, beat egg yolks, sour cream, flour and salt until smooth. In separate bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. Bake at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes before cutting. Yields 6 servings.

Corned Beef Hash Quiche

Louise Watkins, Thayer, Mo.

1 (15 oz.) can corned beef hash

4 eggs

¼ tsp. salt

¼ tsp. pepper

¼ cup onion, grated

1 cup broccoli (or favorite vegetable), finely chopped

1 tsp. dry mustard

½ cup shredded cheddar cheese

Heat the oven to 350°. Press corned beef hash into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes. Beat eggs until thick and foamy. Stir in salt, pepper, onion, broccoli and dry mustard. Pour into crust. Bake 30 to 35 minutes or until set. Sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted. Yields 6 servings.

Country Club Eggs

Irene Stauffer, Barnett, Mo.

7 slices bread, cubed

1 ½ lb. sausage

½ lb. sliced Velveeta cheese

8 eggs

2 cups milk

¼ tsp. dry mustard

1 tsp. salt

¼ tsp. sage

¼ cup butter, melted

Butter a 9x13-inch pan. Cover bottom of pan with bread. Fry sausage and drain well. Cover bread with sausage and cheese. Beat eggs; add milk and seasonings. Pour over ingredients. Drizzle the melted butter over all. Cover and refrigerate overnight. Bake at 325° for 1 hour, covered loosely with foil. Yields 8 servings.

Creamy Herb Deviled Eggs

Lorene Gingerich, Clark, Mo.

12 eggs, hard-cooked, peeled

¼ cup prepared ranch salad dressing

3 tbls. plain Greek yogurt

2 tsp. Dijon mustard

¼ tsp. pepper

¹⁄8 tsp. paprika

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, mustard and pepper. Spoon or pipe the yolk filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika. Yields 24 servings. 

Egg Pizzas

Kathy Gingerich, Clark, Mo.

4 eggs

3 tbls. green pepper, finely chopped

3 tbls. milk

Dash of salt and pepper

½ tsp. dried oregano

1 tbls. butter or margarine

4 English muffins

4 to 6 tbls. pizza sauce

½ cup bulk pork sausage, cooked and drained

2 tbls. sliced ripe olives

2 tbls. grated Parmesan cheese

In a medium bowl, beat eggs; add green pepper, milk, salt, pepper and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set. Remove from heat. Split and toast English muffins; spread with pizza sauce. Spoon the egg mixture onto muffins. Sprinkle with sausage, olives and cheese. Place under broiler for a few minutes to heat through. Yields 8 servings. 

Kay’s Egg Casserole

Esther Yoder, Stanberry, Mo. 

6 eggs, hard-cooked

¼ cup celery, finely chopped

1 tbls. mayonnaise

1 tsp. prepared mustard

6 sliced cooked ham

1 (10.5 oz.) can cream of mushroom soup

¹⁄³ cup milk

½ cup grated cheddar cheese

¼ cup potato chips, crushed

Heat oven to 325°. Beat egg yolks until thick and lemon- colored. Beat in half of the sour cream and the salt. Fold in beaten egg whites and ham. In a 10-inch skillet; heat butter and pour in omelet mixture, leveling gently. Cook over low heat until lightly browned on bottom, about 5 minutes. Finish cooking in low oven until top is golden brown, about 12 minutes. Loosen omelet; slide onto a warm plate. Cut in wedges with two forks. Garnish with remaining sour cream. Yields 6 servings.

 

Hash brown Cheese Omelet

Susie Gingerich, Clark, Mo.

1 medium onion, chopped

½ cup green pepper, chopped

1 ¾ cups frozen hash brown potatoes, cubed

Egg substitute equivalent to 8 eggs

¼ cup water

1/8 tsp. pepper

3 slices light process American cheese

In a large skillet coated with nonstick cooking spray; sauté onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. In a medium bowl, beat egg substitute, water and pepper; pour over sautéing vegetables. As eggs set, lift edges letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter. Yields 4 servings. 

 

Peanutty Egg Salad

Fannie Miller, Brashear, Mo.

6 eggs, hard-cooked

½ cups celery, diced

3 tbls. pickle relish

2 tbls. pimentos, diced

1/3 cup roasted peanuts, chopped

2 avocados 

Leaf lettuce

Peel eggs and chop coarsely. Mix celery, relish, pimentos and peanuts with eggs and stir gently. Peel avocados and cut in half; remove seed. Spoon egg salad mixture into the 4 avocado halves and place on a leaf of lettuce. Yields 4 servings.

 

 

Squash  will be featured in the September issue of Today’s
Farmer.
To be eligible for consideration, your recipe must be received by april 14. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,

Columbia, MO 65201. Or e-mail to:
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Breakfast Club

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Overnight Carmel French Toast
by Marlo Bockting, Morrison, Mo.

1 cup brown sugar, packed
½ cup margarine
2 tbls. light corn syrup
12 slices white or whole-wheat bread (or Texas toast)
¼ cup sugar
1 tsp. cinnamon, divided
6 eggs
1 ½ cup milk
1 tsp. vanilla

In a small saucepan over medium heat, bring brown sugar, margarine and corn syrup to a boil, stirring constantly. Remove from heat. Pour into a greased 13x9-inch baking dish. Top with 6 slices of bread. Combine sugar and ½ teaspoon of cinnamon; sprinkle half over bread. Place remaining bread on top. Sprinkle with remaining sugar-cinnamon. In a large bowl, beat eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and chill 8 hours overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350º for 30 to 35 minutes. Yields 4 to 6 servings.

Over-Night Breakfast
Miss Emma Bontrager, Clark, Mo.

16 slices firm white bread or toast
2 ½ cups cooked, cubed ham or sausage
16 oz. cheese, shredded
6 eggs
3 cups milk
½ tsp. dry mustard
¹⁄8 to ¼ tsp. onion powder
Topping:
3 cups cornflakes
½ cup oleo, melted
Cut bread slices in half. Grease a 9x13-inch baking pan and layer as follows: Cover bottom of pan with half of bread, half of meat and half of cheese: repeat layers. Combine eggs, milk and seasonings. Pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine topping ingredients; sprinkle over casserole. Bake at 375º for 40 minutes. Cover loosely with foil to prevent top from over-browning. Let stand 10 minutes before cutting into squares. Yields 12 to 15 servings.

Skillet Scramble
Lizzie Miller, Clark, Mo.

2 large potatoes, baked and cubed
½ cup green peppers, chopped
1 small onion, chopped
2 tbls. olive or vegetable oil
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. seasoned salt
8 eggs, lightly beaten
½ lb. fully cooked ham, cubed
¼ cup water
¼ cup salsa
½ tsp. salt
¼ tsp. pepper
½ cup shredded cheddar cheese
In a large 8-inch skillet, sauté potatoes, green peppers and onion in oil. Sprinkle with onion powder, garlic powder and seasoned salt; mix well. In a four-quart bowl, combine eggs, ham, water, salsa, salt and pepper. Add to potato mixture. Cook until eggs are set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted. Yields 6 to 8 servings.

Ham and Cheese Quiche
Kirsty Blanchard, Sheldon, Mo.

1 (9-inch) pastry shell
1 cup fully cooked ham, diced
1 cup (4 oz.) shredded sharp cheddar cheese
1 tsp. dried minced onion
2 eggs
1 cup half-and-half
¼ tsp. salt
¹⁄8 tsp. pepper
Line pastry shell with a double thickness of heavy-duty foil. Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer. Put ham, cheese and onion in shell. In a bowl, whisk eggs, cream, salt and pepper. Pour into shell. Cover edges with foil and bake at 400º for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yields 6 servings.

Breakfast Cocoa
Mary Shetler, Madison, Mo.

¹⁄³ cup unsweetened cocoa powder
¹⁄³ cup sugar
Dash of salt
½ cup water
3 ½ cup milk
½ tsp. vanilla
Marshmallow crème
In a saucepan, mix unsweetened cocoa powder, sugar and salt; add water. Bring to boil, stirring constantly. Boil 1 minute. Stir in milk and heat to almost boiling (do not boil). Add vanilla, beat with rotary beater just before serving. Float dollops of marshmallow crème on top of each serving. Yields 4 cups.

Frozen Fruit Cups
Ellen Boydston, Camden Point, Mo.

1 (8 oz.) package peach Jell-O
2 cups pineapple juice (divided)
2 cups orange juice concentrate
3 tbls. lemon juice
1 (20 oz.) can crushed pineapple with juice
½ cup mandarin oranges
½ cup sliced peaches
½ cup maraschino cherries (optional)
1 cup strawberries, diced (fresh or frozen)
3 bananas, diced
1 cup 7UP

Dissolve Jell-O in 1 cup of pineapple juice. Add remaining pineapple juice, orange juice, lemon juice, crushed pineapple, oranges, peaches, cherries, strawberries and bananas; blend well. Add 7UP. Spoon mixture into 3-ounce plastic cups; freeze. Defrost until slushy to serve. Yields 30 to 40 cups.

Sunrise Mini Pizzas
Anna Shirk, Barnett, Mo.

8 to 10 eggs
3 tbls. milk
Salt and pepper to taste
1 tbls. butter or margarine
10 frozen white dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

In a bowl, beat eggs. Add milk, salt and pepper. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set; remove from heat and set aside. Shape each dinner roll into 5-inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for 15 minutes or until cheese is melted. Yields 10 mini pizzas.

Pancake Pizza
Rhoda Miller, Clark, Mo.

2 cups biscuit baking mix
2 eggs
1 cup milk
1 tbls. vegetable oil
1 tsp. pancake syrup
1 cup granola without raisins
1 cup walnuts, chopped
Additional pancake syrup

Place biscuit mix in a four-quart bowl. Combine the eggs, milk, oil and syrup; add to biscuit mix and mix well. Spread onto a greased 14-inch pizza pan; sprinkle with granola and walnuts. Bake at 450 to 12 to 15 minutes, or until golden brown. Cut into wedges. Serve with additional syrup. Yields 8 servings.

Sausage Breakfast Casserole
Stacey Gilkeson, Warrensburg, Mo.

1 lb. sausage
12 eggs
½ cup milk
Salt and pepper
8 oz. mild cheddar cheese
2 tubes of crescent rolls (8 rolls in each)
Brown and drain sausage, beat eggs, add milk, salt and pepper to taste. Scramble eggs. While eggs are still hot, add cheese and cooked sausage. Spray a 9x13-inch baking pan with cooking spray. Press eight of the crescent rolls in pan until they are smooth and completely cover bottom of pan. Pour scrambled egg and sausage mixture on top of crescents, press the other eight crescents on top. Bake at 350 about 25 minutes or until top and bottom crescents are brown. Yields 12 to 16 servings.

Country Grits and Sausage
Ola Lancaster, Mountain Grove, Mo.

2 cups water
½ tsp. salt
½ cup uncooked grits
4 cups (16 oz.) cheddar cheese
4 eggs, beaten
1 cup milk
½ tsp. dried whole thyme
1/8 tsp. garlic salt
2 lbs. sausage, cooked, crumbled and drained
Bring water and salt to a boil. Stir in grits; return to a boil and reduce heat. Cook 4 minutes, stirring occasionally. Combine grits and cheese in a large mixing bowl; stir until cheese is melted. Combine eggs, milk, thyme and garlic salt. Add small amount of hot grit mixture to egg mixture; stirring well. Stir egg mixture into grit mixture. Add sausage. Pour into 12x9-inch baking dish. Cover and refrigerate overnight. Remove from refrigerator, let stand 15 minutes. Bake at 350 for 50 to 55 minutes. Yields 8 servings.

Burgers  will be featured in the summer issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by march 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it.

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