Simple Dinners
32 | Tomato-Egg Casserole
In a shallow casserole dish, mix a 28-oz can diced tomatoes, 1 Tbsp sugar, salt and pepper. Make 4 wells; crack an egg into each well. Top with 1 cup shredded Cheddar and bake at 350°F until the eggs are set. Serve over toast. August 1970
33 | Australian-Style Burger
Top a cheeseburger with a slice of canned beet, a pineapple ring and a fried egg. April 2012
34 | Curried Eggs on Rice
Sauté 1 onion (sliced) until tender. Stir in 1 Tbsp each curry powder and flour. Add 1½ cups water, 1 apple (diced) and 1 tsp salt, and simmer, covered, 15 min. Stir in 1 sweet pickle (finely chopped) and 1 Tbsp lemon juice. Serve over rice with 4 hardboiled eggs (halved). March 1943
35 | Franks with Eggs
Sauté 1 onion and 1 green bell pepper (both finely chopped) in a large skillet for 5 min. Add ½ lb hot dogs (sliced) and brown. Add 2 Tbsp chopped olives, 1 tsp capers and 6 beaten eggs; scramble. March 1958
36 | Escarole, Red Onion, Mushroom & Egg Salad
Sauté sliced mushrooms and onion. Toss with torn escarole and red wine vinaigrette. Top with a sunny-side-up egg. January 2011
37 | Home-Fried Spaghetti with Eggs
In a bowl, beat 4 eggs, 1 onion (finely chopped), ¼ cup grated Parmesan and ¼ cup chopped parsley. Mix in 8 oz cooked spaghetti. Cook in a nonstick skillet over medium heat until set and golden brown. March 1972
38 | Warm Onion, Bacon & Egg Salad
Caramelize onions. Toss with mixed greens, croutons, bacon and vinaigrette. Top with soft-boiled eggs. April 2012
39 | Eggs Under Blankets
Halve 4 tomatoes; scoop out the seeds. Roast at 425°F for 10 min. Mix 4 Tbsp each bread crumbs, grated Parmesan and chopped parsley. Crack an egg into each tomato. Sprinkle with bread crumbs. Roast until eggs are set. February 1956
40 | Salami, Tomato & Ricotta Scrambled Eggs
Cook torn sliced salami in a nonstick skillet until crisp. Beat eggs and ricotta cheese; add to the skillet and scramble. Fold in chopped tomato. April 2012
41 | Ham & Egg Hash Brown Pie
Peel and grate 1½ lb russet potatoes. Sauté in oil until brown and tender; press into the bottom and up the sides of an oiled 9-in. pie plate. Whisk 4 eggs, 4 sliced scallions, and ¾ cup each whole milk, shredded Cheddar and diced ham. Pour into the shell and bake at 350°F until set. December 2002
42 | Italian Sausage, Tomato & Cheddar Quiche
Beat 4 eggs, ¾ cup sour cream, ½ cup whole milk, salt and pepper. Fold in 6 oz cooked Italian sausage, 1 sautéed onion, ¼ cup chopped parsley and 4 oz shredded Cheddar. Pour into a par-baked 9-in. pie shell and bake at 375°F until set. May 2011
43 | Steak & Egg Sandwich
Make a sandwich with sliced steak, fried egg, broiled tomato and mustard on baguette. April 2012
44 | Lemon Chicken & Rice Soup
Make a batch of chicken soup. In a bowl, whisk 3 eggs and ¼ tsp salt until frothy. Whisk in ¼ cup lemon juice. Whisking constantly, gradually add 1 cup hot chicken soup (liquid only) to the egg mixture. Whisk in an additional cup of soup. Stir in ¼ cup chopped parsley. Stir the egg-soup mixture and 1 cup cooked rice into the soup in the pot; warm for 2 min. (Do not let it simmer or boil.) March 2012
Recipes Source: Womans Day.com
In a shallow casserole dish, mix a 28-oz can diced tomatoes, 1 Tbsp sugar, salt and pepper. Make 4 wells; crack an egg into each well. Top with 1 cup shredded Cheddar and bake at 350°F until the eggs are set. Serve over toast. August 1970
33 | Australian-Style Burger
Top a cheeseburger with a slice of canned beet, a pineapple ring and a fried egg. April 2012
34 | Curried Eggs on Rice
Sauté 1 onion (sliced) until tender. Stir in 1 Tbsp each curry powder and flour. Add 1½ cups water, 1 apple (diced) and 1 tsp salt, and simmer, covered, 15 min. Stir in 1 sweet pickle (finely chopped) and 1 Tbsp lemon juice. Serve over rice with 4 hardboiled eggs (halved). March 1943
35 | Franks with Eggs
Sauté 1 onion and 1 green bell pepper (both finely chopped) in a large skillet for 5 min. Add ½ lb hot dogs (sliced) and brown. Add 2 Tbsp chopped olives, 1 tsp capers and 6 beaten eggs; scramble. March 1958
36 | Escarole, Red Onion, Mushroom & Egg Salad
Sauté sliced mushrooms and onion. Toss with torn escarole and red wine vinaigrette. Top with a sunny-side-up egg. January 2011
37 | Home-Fried Spaghetti with Eggs
In a bowl, beat 4 eggs, 1 onion (finely chopped), ¼ cup grated Parmesan and ¼ cup chopped parsley. Mix in 8 oz cooked spaghetti. Cook in a nonstick skillet over medium heat until set and golden brown. March 1972
38 | Warm Onion, Bacon & Egg Salad
Caramelize onions. Toss with mixed greens, croutons, bacon and vinaigrette. Top with soft-boiled eggs. April 2012
39 | Eggs Under Blankets
Halve 4 tomatoes; scoop out the seeds. Roast at 425°F for 10 min. Mix 4 Tbsp each bread crumbs, grated Parmesan and chopped parsley. Crack an egg into each tomato. Sprinkle with bread crumbs. Roast until eggs are set. February 1956
40 | Salami, Tomato & Ricotta Scrambled Eggs
Cook torn sliced salami in a nonstick skillet until crisp. Beat eggs and ricotta cheese; add to the skillet and scramble. Fold in chopped tomato. April 2012
41 | Ham & Egg Hash Brown Pie
Peel and grate 1½ lb russet potatoes. Sauté in oil until brown and tender; press into the bottom and up the sides of an oiled 9-in. pie plate. Whisk 4 eggs, 4 sliced scallions, and ¾ cup each whole milk, shredded Cheddar and diced ham. Pour into the shell and bake at 350°F until set. December 2002
42 | Italian Sausage, Tomato & Cheddar Quiche
Beat 4 eggs, ¾ cup sour cream, ½ cup whole milk, salt and pepper. Fold in 6 oz cooked Italian sausage, 1 sautéed onion, ¼ cup chopped parsley and 4 oz shredded Cheddar. Pour into a par-baked 9-in. pie shell and bake at 375°F until set. May 2011
43 | Steak & Egg Sandwich
Make a sandwich with sliced steak, fried egg, broiled tomato and mustard on baguette. April 2012
44 | Lemon Chicken & Rice Soup
Make a batch of chicken soup. In a bowl, whisk 3 eggs and ¼ tsp salt until frothy. Whisk in ¼ cup lemon juice. Whisking constantly, gradually add 1 cup hot chicken soup (liquid only) to the egg mixture. Whisk in an additional cup of soup. Stir in ¼ cup chopped parsley. Stir the egg-soup mixture and 1 cup cooked rice into the soup in the pot; warm for 2 min. (Do not let it simmer or boil.) March 2012
Recipes Source: Womans Day.com
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