DEVILED EGGS WITH CHEESE-SHRIMP SAUCE
Do you like to do the unexpected? Then try this for dinner; it may become one of your “regulars.”
9 hard-cooked eggs
3 tablespoons mayonnaise
1 tablespoon chopped sweet pickle
2 teaspoons vinegar
1/2 teaspoon dry mustard
Dash Worchestershire sauce
Dash pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 can (4 1/2 ounces) shrimp, rinsed and drained
1/4 cup milk
1 can (10 1/4 ounces) condensed Cheddar cheese soup
4 cups hot cooked rice (page 221)
Cut peeled eggs in half lengthwise. Slip out yolks; Mash with fork. Mix in mayonnaise, pickle, vinegar, mustard, Worcestershire sauce and pepper. Fill egg whites with the egg yolk mixture, heaping it up lightly.
Heat oven to 350°. Heat mushrooms, shrimp, milk and soup just to boiling, stirring occasionally.
Spread rice in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.
Arrange eggs in 3 rows on rice; pour soup mix-ture over eggs and rice. Bake uncovered 15 min-utes. If desired, garnish with snipped parsley.
6 TO 8 SERVINGS.
The Deviled Eggs fit perfectly if you use the correct pan.
EGG FOO YONG
2 tablespoons salad oil
3 eggs
1 cup bean sprouts, drained
1/2 cup chopped cooked pork
2 tablespoons chopped onion
1 tablespoon soy sauce (below)
Heat oil in large skillet. Beat eggs until thick and lemon colored, stir in bean sprouts, pork, onion and 1 tablespoon soy sauce.
Pour 1/4 cup mixture at a time into skillet; with broad spatula, push cooked egg up over meat to form a patty. When patties are set, turn to brown other side. Serve hot with Sauce.
5 servings
SAUCE
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon vinegar
2 1/2 tablespoons soy sauce
1/2 cup water
Combine all ingredients in small saucepan. Cook, stirring constantly, until mixture thickens and
boils. Boil and stir 1 minute.
EGGS BENEDICT
Prepare Blender Hollandaise Sauce (page 357); hold sauce over warm water. Split 3 English muffins; toast and butter each half. Fry 6 thin slices cooked ham in butter until light brown.
Prepare 6 poached eggs (page 206). Place 1 ham slice on cut side of each muffin; top with a
poached egg. Spoon warm sauce over eggs.
6 SERVINGS
EGGS ON CORNED BEEF HASH
1 can (15 ounces) corned beef hash
6 eggs
Salt and pepper
Heat oven to 350°. In each of six ungreased 5-or 6-ounce baking dishes, press about 1/4 cup hash against bottom and side. Break 1 egg into each dish. Season with salt and pepper. If desired, sprinkle each with 1 tablespoon shredded Cheddar cheese. Bake uncovered 20 to 25 minutes.
6 SERVINGS.