Starters and Sides
45 | Quick Dumplings
Whisk 1 egg white with 2 Tbsp flour, 1 Tbsp grated Parmesan, ½ tsp chopped chives and ¼ tsp Tabasco. Drop tsp of mixture into boiling chicken soup; cook 2 min. February 1942
46 | Tea Sandwiches
Using white bread, sandwich egg salad, cucumbers and arugula. Remove the crusts and quarter. April 2012
47 | Creamy Egg & Ham Dip
In a saucepan, whisk ½ cup evaporated milk, 5 eggs and 3 oz cream cheese (at room temp); simmer until thick. Stir in 2 oz ham (finely chopped), salt, pepper and hot sauce. Serve with toast. January 1951
48 | Pickled Eggs & Onion
In a pot, mix 1¼ cups cider vinegar, ¾ cup water, ½ cup sugar, 1 Tbsp each Dijon mustard and salt, 1 tsp whole pickling spice and 1 onion (sliced). Simmer until onions are tender. Pour over 8 hard-boiled eggs; refrigerate overnight. July 1980
49 | Herb Appetizers
Beat 1 egg white, a pinch each salt and cayenne and 1 tsp finely chopped fresh herbs. Brush onto 4 slices of bread; bake at 350°F until golden brown. Cut in pieces. February 1942
50 | Spring Egg Salad with Pickles & Herbs
Coarsely grate hard-boiled eggs. Mix with mayonnaise, Dijon mustard, chopped dill pickles and chopped herbs. April 2012
51 | Horseradish Deviled Eggs
Cut 4 hard-boiled eggs in half. Mash the yolks with pepper and 2 Tbsp each mayonnaise and beet horseradish; spoon into the whites. April 2002
52 | Egg & Onion Spread
Sauté 1 onion (chopped) until tender. Stir in 2 hard-boiled eggs (coarsely grated); season with salt and pepper. Serve on crostini. April 1946
53 | Egg Salad Lettuce Cups
Fold peas, chopped olives and Dijon mustard into egg salad. Serve on small lettuce leaves. July 1974
54 | Easy Deviled Eggs
Cut 12 hardboiled eggs in half. Mash the yolks with ⅓ cup lowfat yogurt, 1 Tbsp lemon juice, 2 tsp Dijon mustard and ⅛ tsp pepper. Spoon into the whites. Top as desired. June 2011
55 | Carrot Custard
Beat 4 eggs, 1½ cups whole milk and 1 tsp salt. Mix in 2 cups grated carrots, ½ cup bread crumbs and 1 Tbsp finely chopped onion. Pour into four 12-oz ramekins. Set in a pan of hot water. Bake at 300°F until set. March 1943
56 | Ham & Egg
Butter Push 3 hard-boiled egg yolks through a sieve. Mix with 1 cup cooked ham (finely ground), ½ cup softened butter and 1 tsp paprika. May 1958
Recipes Source: Womans Day.com
Whisk 1 egg white with 2 Tbsp flour, 1 Tbsp grated Parmesan, ½ tsp chopped chives and ¼ tsp Tabasco. Drop tsp of mixture into boiling chicken soup; cook 2 min. February 1942
46 | Tea Sandwiches
Using white bread, sandwich egg salad, cucumbers and arugula. Remove the crusts and quarter. April 2012
47 | Creamy Egg & Ham Dip
In a saucepan, whisk ½ cup evaporated milk, 5 eggs and 3 oz cream cheese (at room temp); simmer until thick. Stir in 2 oz ham (finely chopped), salt, pepper and hot sauce. Serve with toast. January 1951
48 | Pickled Eggs & Onion
In a pot, mix 1¼ cups cider vinegar, ¾ cup water, ½ cup sugar, 1 Tbsp each Dijon mustard and salt, 1 tsp whole pickling spice and 1 onion (sliced). Simmer until onions are tender. Pour over 8 hard-boiled eggs; refrigerate overnight. July 1980
49 | Herb Appetizers
Beat 1 egg white, a pinch each salt and cayenne and 1 tsp finely chopped fresh herbs. Brush onto 4 slices of bread; bake at 350°F until golden brown. Cut in pieces. February 1942
50 | Spring Egg Salad with Pickles & Herbs
Coarsely grate hard-boiled eggs. Mix with mayonnaise, Dijon mustard, chopped dill pickles and chopped herbs. April 2012
51 | Horseradish Deviled Eggs
Cut 4 hard-boiled eggs in half. Mash the yolks with pepper and 2 Tbsp each mayonnaise and beet horseradish; spoon into the whites. April 2002
Sauté 1 onion (chopped) until tender. Stir in 2 hard-boiled eggs (coarsely grated); season with salt and pepper. Serve on crostini. April 1946
53 | Egg Salad Lettuce Cups
Fold peas, chopped olives and Dijon mustard into egg salad. Serve on small lettuce leaves. July 1974
54 | Easy Deviled Eggs
Cut 12 hardboiled eggs in half. Mash the yolks with ⅓ cup lowfat yogurt, 1 Tbsp lemon juice, 2 tsp Dijon mustard and ⅛ tsp pepper. Spoon into the whites. Top as desired. June 2011
55 | Carrot Custard
Beat 4 eggs, 1½ cups whole milk and 1 tsp salt. Mix in 2 cups grated carrots, ½ cup bread crumbs and 1 Tbsp finely chopped onion. Pour into four 12-oz ramekins. Set in a pan of hot water. Bake at 300°F until set. March 1943
56 | Ham & Egg
Butter Push 3 hard-boiled egg yolks through a sieve. Mix with 1 cup cooked ham (finely ground), ½ cup softened butter and 1 tsp paprika. May 1958
Recipes Source: Womans Day.com
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