Easy Lunches
22 | Monte Cristo Sandwich
Make a ham and Swiss cheese sandwich. Dip in beaten egg, then cook in butter until golden brown. April 1980
23 | Shopper’s Scramble
Sauté 1 onion and 1 clove garlic (both finely chopped) until tender. Add 1 cup tomato sauce and 1 cup frozen corn; bring to a simmer. Make 4 wells in the mixture; crack an egg into each. Cook, covered, to desired doneness. Sprinkle with Cheddar. November 1939
24 | Egg-Bacon-Watercress Salad
Chop 8 hard-boiled eggs. Toss with ½ lb cooked bacon, 1 bunch watercress (chopped), ½ small red onion (thinly sliced) and ⅓ cup red wine vinaigrette. March 1972
25 | Sailor’s Eggs
Beat 8 eggs, 3 Tbsp anchovy paste, and 2 Tbsp each heavy cream and chopped parsley. Pour into a nonstick skillet and cook until firm; fold and top with smoked salmon. October 1959
26 | BLET
Add a fried egg to a bacon, lettuce and tomato sandwich. April 2012
27 | Curried Scrambled Eggs
Whisk together 8 eggs, ½ cup whole milk and 2 tsp curry powder. Scramble and sprinkle with chopped parsley. August 1979
28 | Scallion & Goat Cheese Omelet
Fill an omelet with sliced scallions, cooked peas, chopped parsley and goat cheese. April 2012
29 | Egg & Bacon Quesadilla
Scramble 4 eggs. Fold in crumbled bacon and 1 can Mexican-style corn. Sprinkle 8 flour tortillas with pepper jack cheese. Divide the eggs among the tortillas; fold over. Place on a baking sheet and broil until golden brown. April 1998
30 | Creamy Egg Salad
Melt 2 Tbsp butter. Stir in 2 Tbsp flour. Whisk in 1 cup whole milk and simmer until thickened. Mix in 1 lb cooked potatoes (diced); 2 stalks celery, 1 onion, ½ cup olives, 1 roasted pepper and 6 hard-boiled eggs (all chopped). March 1952
31 | Spicy Sausage & Vegetable Frittata
Sauté 1 each diced red bell pepper and zucchini for 5 min. Add 8 oz hot Italian sausage (casings removed) and cook for 5 min. Add 6 beaten eggs, top with 1 cup shredded mozzarella and bake at 350°F until set. February 1991
Recipes Source: Womans Day.com
23 | Shopper’s Scramble
Sauté 1 onion and 1 clove garlic (both finely chopped) until tender. Add 1 cup tomato sauce and 1 cup frozen corn; bring to a simmer. Make 4 wells in the mixture; crack an egg into each. Cook, covered, to desired doneness. Sprinkle with Cheddar. November 1939
Chop 8 hard-boiled eggs. Toss with ½ lb cooked bacon, 1 bunch watercress (chopped), ½ small red onion (thinly sliced) and ⅓ cup red wine vinaigrette. March 1972
25 | Sailor’s Eggs
Beat 8 eggs, 3 Tbsp anchovy paste, and 2 Tbsp each heavy cream and chopped parsley. Pour into a nonstick skillet and cook until firm; fold and top with smoked salmon. October 1959
26 | BLET
Add a fried egg to a bacon, lettuce and tomato sandwich. April 2012
27 | Curried Scrambled Eggs
Whisk together 8 eggs, ½ cup whole milk and 2 tsp curry powder. Scramble and sprinkle with chopped parsley. August 1979
28 | Scallion & Goat Cheese Omelet
Fill an omelet with sliced scallions, cooked peas, chopped parsley and goat cheese. April 2012
29 | Egg & Bacon Quesadilla
Scramble 4 eggs. Fold in crumbled bacon and 1 can Mexican-style corn. Sprinkle 8 flour tortillas with pepper jack cheese. Divide the eggs among the tortillas; fold over. Place on a baking sheet and broil until golden brown. April 1998
30 | Creamy Egg Salad
Melt 2 Tbsp butter. Stir in 2 Tbsp flour. Whisk in 1 cup whole milk and simmer until thickened. Mix in 1 lb cooked potatoes (diced); 2 stalks celery, 1 onion, ½ cup olives, 1 roasted pepper and 6 hard-boiled eggs (all chopped). March 1952
31 | Spicy Sausage & Vegetable Frittata
Sauté 1 each diced red bell pepper and zucchini for 5 min. Add 8 oz hot Italian sausage (casings removed) and cook for 5 min. Add 6 beaten eggs, top with 1 cup shredded mozzarella and bake at 350°F until set. February 1991
Recipes Source: Womans Day.com
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