Ingredients:

• 10 eggs
• 1/2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 pt. sm. curd cottage cheese
• 1 lb. Jack cheese
• 1/2 c. butter, melted
• 2 (4 oz.) cans diced green chilies
• Flour tortillas
• Salsa

Procedure

Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese, and melted butter, blending smoothly. Stir in chilies. Pour into well buttered 9 x 13 dish. Bake at 350 degrees for 35 minutes or until top is browned and center firm. Cut into squares. Steam tortillas and put filling square down the center. Spoon salsa over mixture and fold like a burrito.

Ingredients:

• 200 eggs
• 16 tsp. salt
• 2 lb. butter
• 20 c. milk

Procedure

Beat eggs. Heat milk and salt. Add eggs and butter to ilk. Do not stir. Put in 2 large roasters. Bake at 350 degrees for 1/2 hour, stir. Bake for another 1/2 hour stir, serve immediately. Note: You can stir in 2 pounds chopped ham after eggs have cooked 1/2 hour.

Ingredients:

• 3 lg. eggs
• 2 to 3 c. flour (approximate)
• 1 tsp. salt
• 1 tbsp. water
• Meat broth
• Meat tidbits, cooked (optional)

Procedure

Blend eggs, salt and water with fork, adding enough flour to form a ball. Knead in more flour until dough is no longer sticky. Roll out on floured surface - turning and dusting with flour. Cut into smaller sections and continue rolling to desired thickness. (Mom always said: roll dough until it's touch as leather and thin as paper).

Cut into strips approximately 3 x 6 inches. Stack 5 high and roll lengthwise into log. Cut desired width 1/4 inch or less. Separate noodles by "fluttering" through fingers. Place noodles in boiling broth, stirring to keep separate, lower heat, stir occasionally. Season to taste. Cook until tender.

Add meat, if wanted, just before noodles are done. When cooking large amounts of noodles, run them through boiling water for a few seconds before putting into broth. This keeps the broth and noodles from becoming pasty.

Ingredients:

• 2 c. seasoned croutons
• 4 eggs, slightly beaten
• 2 c. milk
• 1/2 tsp. salt
• Pepper
• 1/4 tsp. onion powder
• 4 (8 oz.) Cheddar cheese

Procedure

Place croutons in buttered pan. Pour milk mixture over croutons. Sprinkle shredded cheese on top. Bake in 325 degree oven for 55-60 minutes. Pan size, 10 x 6 x 2 inches. (To double recipe, use a 9 x 13 inch pan). Sausage, ham, broccoli, etc., can be added to mixture.

Ingredients:

• 8 slices bread
• 1/4 c. butter
• 2 1/2 c. shredded cheese
• 6 eggs, slightly beaten
• 2 c. milk
• 1 tsp. salt
• 1/4 tsp. dry mustard

Procedure

Trim crust from bread and spread with butter. Alternate layers of bread and cheese in an 8 inch square baking dish and end with cheese on top. Mix remaining ingredients, pour over layers. Cover, chill 6 hours or overnight. Bake at 325 degrees for 45 minutes. Four slices of cooked, crumbled bacon can be sprinkled on top just before baking. Let stand few minutes. Cut in squares.

Ingredients:

• 1/4 c. mayonnaise
• 1/4 tsp. salt
• 1/2 tsp. onion salt
• 1/2 stalk celery, cut in 2 inch pieces (than finer)
• 1/8 tsp. pepper
• 1/8 tsp. paprika
• 4 hard cooked boiled eggs

Mix together.

Ingredients:

• 5 egg yolks
• 6 tsp. sugar
• 1/2 pt. whipping cream
• 6 egg whites
• 6 jiggers rum

Procedure

Beat egg yolks with sugar until very light in color. Add rum, fold in whipped cream. Fold in stiffly beaten egg whites. Additional rum may be used to taste.

Ingredients:

• 3 eggs
• 1/2 c. cooked pork
• 2 tbsp. chopped onion
• 1 c. bean sprout
• 2 tbsp. peanut oil
• 1 tbsp. soy sauce

Procedure

Beat eggs until thick; stir in sprouts, pork, onion and soy sauce. Heat oil in skillet and pour in some of the mixture at a time, using spatula push eggs as they cool over meat to form patties. When patties is firm, turn over to brown other side. Serve with sauce.

Ingredients:

• 6 eggs
• 1/4 c. Jamaican rum
• 1 pt. whiskey or cognac brandy
• Nutmeg
• 1 pt. chilled cream
• 3/4 c. sugar
• Half and half milk

Procedure

Beat egg whites until stiff, but not dry. Gradually add sugar, beating continuously. In a separate bowl, beat egg yolks until thick and lemon colored. Add whiskey and rum very slowly. Fold in beaten egg whites with sugar added. Whip the chilled cream and fold very gently into the mixture. Small amounts of half and half milk may be added if the mixture is too thick for personal preference. Sprinkle nutmeg on top before serving. Chill and enjoy.

Ingredients:

• 8 eggs, beaten
• 1 tbsp. margarine
• 8 tsp. milk or cream
• Salt
• 3 oz. cream cheese
• 2 tsp. chopped chives
• 1 1/2 tsp. fine herbs

Procedure

Melt margarine in skillet as for scrambled eggs. Mix eggs and milk. Cook until starting to set then add cream cheese, chives and fine herbs. Stir until well blended and eggs are done. Serves 4.

Ingredients:

• 4 lb. eggplant
• 1 lg. red pepper
• 1 lg. green pepper
• 3 c. vinegar
• 6 c. water
• 1 tbsp. salt
• 1 bulb of garlic (about 10 cloves)
• 2 tsp. oregano
• 2 c. olive oil
• Hot pepper (opt.)

Procedure

Skin and cut eggplants and peppers julienne style. Combine 1 part vinegar and 2 parts water. Soak eggplant and peppers overnight (or 4 hours) in water, vinegar and salt mixture. Squeeze out eggplant and peppers and in a large bowl.

Combine 1 cup oil, 2 teaspoons oregano, garlic and hot pepper (if desired). Add eggplant and peppers and mix well. fill jars with mixture, add a little oil on top. Let stand about 4 hours and add more oil if needed.

Ingredients:

• 2 lb. sm. Italian eggplant
• Salted water for poaching
• Minced garlic to taste
• Chopped walnuts
• Corn oil

Procedure

Wash eggplant. Do not peel. Make a small incision lengthwise on one side of each piece. Poach in salted water for 5-10 minutes. Then drain well. Mix together garlic and walnuts, and stuff eggplant. Pack tightly into jars, adding more garlic, if desired. Cover with oil. Ready in 14 days.

Ingredients:

• 2 1/2 lb. sm. Italian eggplant (2 1/2 to 3 inches in length)
• Salt
• 1 lb. ground walnuts, coarsely ground
• Oil
• 1 clove garlic per eggplant (1/2, if large)
• 2 oz. vinegar
• 1/4 c. beet juice

Procedure

This recipe will yield about 1 quart. Boil eggplant until slightly tender. DO NOT OVER COOK. Drain, run cold water over it to prevent further cooking. Slit each eggplant on the side just enough to fill in the walnut and garlic stuffing. Let this drain for several hours. Fill each eggplant with one piece of garlic, rub inside

Ingredients:

• 2 1/2 lb. sm. eggplant (Chinese or Italian variety)
• 2 c. water (to boil eggplant)
• 2 c. water
• 4 c. sugar
• 2 tbsp. lemon juice
• 2 tbsp. cloves, tied in sm. piece of cheesecloth

Procedure

Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain. Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup.

Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.

Ingredients:

• 2 lb. sm. eggplant
• 1/2 tbsp. cloves, ground
• 1 c. lemon juice

Procedure

Peel eggplant and soak in water with 1 cup lemon juice for 1 hour. Strain well; place in cooking pot and cover with sugar and water syrup. Boil for 2 hours, cool, and cloves and pack in jars.

Syrup:

• 2 c. water
• 4 c. sugar
• 2 tbsp. lemon juice

Boil for 15-20 minutes.

Ingredients:

• 6 hard boiled eggs, peeled
• 1/4 c. Kraft sandwich spread
• Salt
• Pepper

Procedure

Cut eggs in half. Remove yolks. Blend in sandwich spread and salt and pepper to taste. Refill whites. Chill until ready to serve. Yield: 1 dozen.

Ingredients:

• 1 1/2 c. egg substitute
• 2 tbsp. liquid sweetener (or 1/4 c. Equal)
• 2 tbsp. vanilla
• 1 can evaporated skim milk
• 3 c. skim milk
• 1 tbsp. brandy

Procedure

Beat egg substitute on medium speed until light and fluffy. Add sweetened, vanilla and milks. Add brandy and mix well. Chill 24 hours to blend flavors. To serve: Stir well and sprinkle with nutmeg. It's not as thick as "the real thing" but 4 ounce has only 70 calories and 0.5 grams of fat!

Ingredients:

• 2 c. flour
• 2 eggs
• 1/2 tsp. salt

Procedure

Add water to mixture until it sticks together and is stiff. Roll out thin. Flour both sides and roll up like jelly roll. Cut off thin pieces and unroll and let dry a little. Cook in boiling water a minute or two until done. Drain and add to soup.

Ingredients:

• 6 eggs
• 2 cans red beets
• 1/2 c. vinegar
• 1/3 c. sugar

Procedure

Hard boil eggs and peel. Drain red beet juice into saucepan. Add vinegar and sugar and bring to a boil. Combine eggs and beets in large jar and pour heated mixture on top. Refrigerate overnight to allow flavor to develop.

Ingredients:

• 1 lb. butter
• 1 tbsp. vanilla
• Dash of salt
• 2 c. peanut butter
• 5-6 c. 10X sugar

Procedure

Mix first 3 ingredients until smooth. Add peanut butter and mix well. Add 10X sugar and work it until it is a consistency that can be shaped. Freeze. Dip eggs in Hershey's chocolate 16 ounce to 1/2 bar of paraffin. Cool in refrigerator. Yield: 6 dozen.

Ingredients:

• 1 doz. boiled eggs, cooled
• 1 med. onion, chopped
• 3/4 c. mayonnaise (more or less to taste)
• 2 tbsp. mustard (more or less to taste)
• 1/8 tsp. paprika (more or less to taste)

Procedure

Peel and wash eggs. Cut lengthwise in half. Put yolks into medium size bowl. Smash with fork. Add mayonnaise, mustard and onion. Mix well. Fill egg white halves with mix. Sprinkle with paprika. Makes 24 halves.

Ingredients:

• 12 oz. fresh mushrooms
• 8 tbsp. butter or margarine (low fat works well)
• 1 c. chopped onion
• 1 tsp. salt
• 1/8 tsp. black pepper
• 1 (8 oz.) loaf Italian bread, thinly sliced
• 3/4 c. hot milk (low fat or skim works well)
• 1 c. shredded cheddar cheese
• 6 hard-cooked eggs, sliced
• 1 c. low fat dairy sour cream at room temp.
• 1/2 tsp. paprika

Procedure

Rinse, pat dry and slice mushrooms (makes about 4 cups). In a large skillet, melt 2 tablespoons of the butter. Add mushrooms, onion, salt and pepper; saute until tender, about 3 minutes. Set aside. In a greased 12 x 8 x 2 inch casserole, arrange half of the bread. Pour milk over it. Sprinkle with cheese.

Spoon reserved mushroom mixture over cheese. Arrange eggs over mushrooms. Top with remaining bread. Melt remaining butter; stir into sour cream along with paprika. Spread evenly over the top of the casserole. Bake at 350 degrees, uncovered, until hot and lightly browned, about 30 minutes. Makes 8 servings.

Ingredients:

• 16 slices bread
• 1 lb. grated sharp cheese
• 4 c. milk
• 6 eggs
• 1 lb. cooked sausage (opt.)
• 2 tsp. dry mustard
• 2 tsp. salt
• 1 tsp. pepper
• 1 can green chilies

Procedure

Use 3 quart baking dish - cut bread in quarters. Layer 1/2 bread, salt, pepper, mustard, peppers, cheese and (sausage); repeat. Mix eggs and milk, pour over all. Bake at 350 degrees for 30 to 45 minutes, uncovered. Serves 10.

Ingredients:

• 2 cans of green chilies (4 oz.)
• 4 c. shredded cheddar cheese
• 2 c. milk
• 1 c. buttermilk biscuit mix
• 6 eggs

Procedure

Heat oven to 350 degrees. Grease a 9 x 13 inch casserole. Sprinkle green chilies and cheese in bottom of dish. Beat milk, eggs and biscuit mix until smooth. Pour over green chilies and cheese. Bake 30 minutes or until knife comes out clean. Cut in squares. Serve warm.

Ingredients:

• 2 cans cream of shrimp soup
• 1 c. half & half
• 4 tsp. instant minced onion
• 1 tsp. prepared mustard
• 2 c. shredded Swiss cheese
• 12 eggs
• 12 (1/2 inch) thick slices of sourdough French bread, buttered & halved

Procedure

In saucepan combine first 4 ingredients. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10 x 6 x 1 inch) baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remaining sauce around eggs. Stand French bread slices around edges of casseroles with crusts up.

Bake in 350 degree oven for 20 minutes or until eggs are set. Sprinkle with snipped parsley, if desired. This makes 12 servings, enough for a grand brunch. It is easily cut in half. Serves 12.

Ingredients:

• 1 lb. mild bulk sausage
• 6 eggs
• 2 c. milk
• 1 tsp. salt
• 1 tsp. dry mustard
• 6 slices white bread, cubed
• 1 c. Cheddar cheese, grated

Procedure

Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage, mix well. This must be refrigerated overnight. Next morning place in a 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

Ingredients:

• Soft butter or margarine
• 4 slices bread
• 8 eggs
• 4 tsp. milk
• Salt
• Pepper
• Paprika

Procedure

Heat oven to 350 degrees. Generously spread 4 slices bread with soft butter. Press each slice buttered side down in baking dish or 4 individual baking dishes. (Custard cups.) Break 2 eggs into each bread slice. Pour 1 teaspoon milk over the eggs in each dish and sprinkle with salt, pepper and paprika.

Bake in 350 degree oven 15 to 20 minutes or until eggs are set. Serve carefully in the baking dishes. Or, if you like, loosen the toast around the edges with 2 forks and lift toast baskets onto platter. Makes 4 servings.

Ingredients:

• 1 c. butter, softened
• 2/3 c. sugar
• 1 lg. egg
• 2 tsp. vanilla, almond or lemon flavoring
• 2 1/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt

Procedure

Preheat oven to 400 degrees. Combine butter, sugar, egg and flavoring; beat at medium speed until smooth and fluffy. Add flour, baking powder and salt, stirring until well combined. Dough can be divided and tinted, if desired. If dough is too soft, chill until workable. Force dough through a cookie press onto an ungreased baking sheet.

Decorate with colored sugar, cinnamon candies, sprinkles or jimmies, etc. Bake near center of oven for 8 to 14 minutes until cookies are light golden around the edges. Yield: 6 dozen.

Ingredients:

• 1 c. diced bacon
• 1/4 c. chopped green onion
• 3 tbsp. butter
• 12 beaten eggs
• 1 (3 oz.) can mushrooms, drained
• 1 recipe cheese sauce
• 2 tbsp. melted butter
• 2 c. soft bread crumbs
• 1/8 tsp. paprika

Procedure

1. In large skillet, cook onion and bacon in butter until tender. Drain excess fat. Add eggs and scramble just until set. Fold in the mushrooms.
   
2. Make the cheese sauce that follows and fold this into the eggs. Place mixture into a 9"x13" pan.
   
3. Combine soft bread crumbs and butter and paprika and sprinkle on the eggs.
   
4. Cover and chill until 30 minutes before serving. Bake, uncovered at 350 degrees for 30 minutes or until bubbly and hot.

Cheese Sauce:

• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 tsp. salt
• 1 c. milk
• 1 c. cheese, shredded
• 1/8 tsp. white pepper

Procedure

1. Melt butter, stir in flour and salt until smooth.
   
2. Add milk and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add cheese (mild, sharp, American, cheddar) and stir to melt.

Ingredients:

• 1/2 c. matzo meal
• 1/2 tsp. salt
• 2 eggs, separated

Procedure

Mix egg yolks and salt until thick. Fold in egg whites and matzo meal gradually. Chill 1/2 hour. Shape into 1 inch balls. Drop into boiling salted water for at least 15 to 20 minutes. Remove when they rise to the top. Place 2-3 cooked matzo balls in the chicken soup when serving. My Dad was a better cook than my Mother. When she tried to make matzo balls, Dad would "bounce" them on the wall until she let him take over the kitchen. So I guess this is really "Papa's Chicken Soup".