What's Cooking

Deviled Eggs

6 eggs, boiled and peeled
1/2 cap from bottle of vinegar
3/4 t sugar
2 t butter
Salt and pepper
Mayo to taste (maybe 1/2 c?)
Mustard (double the amount of mayo, maybe 1 c?)

Slice eggs; remove yolks.  Mash yolks and combine with all oher ingredients, spoon back into egg whites. Top with cayenne.

Cheese Souffle

2 T butter
2 T flour
1 c milk
3 oz shredded cheddar
½ t salt
Dash cayenne
3 eggs, separated

Melt butter over medium heat, blend in flour. Stirring constantly, add milk and cook until thickened. Remove from heat and add cheese, salt, and pepper. Set aside.

Whip egg whites until stiff.

Pace yolks in clean bowl, Beat one minute at medium speed, reduce to low speed and mix in cheese mixture, about 30 seconds. Add egg whites and mix 15 seconds longer.

Pour mixture into greased 1-quart souffle pan and bake at 325 for 40-45 minutes.

Deviled Eggs

A dozen hard-boiled eggs
6 T  Miracle Whip
1 T Dijon mustard
2 T white balsamic vinegar
1/8 t parsley

Slice eggs in half lengthwise.

Remove yolks and place in food processor, Combine remaining ingredients and add to yolks. Process until smooth.

Arrange whites on dish. Place yolk mixture in regular size cookie barrel and attach desired tip.  Fill eggs with mixture. Garnish and chill until serving.

Pasta Carbonara

1 lb linguine
6 strips bacon
4 egg yolks
1 c parmesan, grated
½ t salt
¼ t pepper
½ c parsley

Cook pasta. Fry bacon. Save fat.

Whisk egg yolks, add 2 T bacon fat. Add drained pasta and parmesan to eggs and toss to combine.

Add salt, pepper, parsley and bacon. Serve immediately.

Eggs Benedict

English muffin
2 poached eggs
4 pieces bacon
Hollandaise sauce:
    1/2 c butter
    3 egg yolks
    2 T lemon
    1/4 t salt
    cayenne

Whip ingredients together for hollandaise sauce --- warm yolks slightly to kill salmonella.

To poach eggs, bring pot of water to simmering and boil eggs for 4 minutes.

Construct by putting muffin on a plate, then the egg, then 2 pieces of bacon, then top with sauce.