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PHASE I RECIPES
Eggs
CUBAN EGGS
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8 hard?cooked eggs
1 cup (4 oz.) shredded sharp
Cheddar cheese, divided
3 tablespoons non dairy/fat free half and half
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no?salt?added tomato sauce
Hot cooked brown rice, optional (good for phase 2)
Parsley sprigs, optional
Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set
whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese,
milk, salt, and pepper until well blended. Fill each white with one heaping
tablespoon yolk mixture. Place in 8x8x2?inch baking dish.
In medium saucepan over medium heat, cook onion and pepper in butter
until crisp?tender, about 3 minutes. Stir in tomato sauce and bring to
boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot
and bubbly and cheese is melted, about 15 minutes. Serve over rice and
garnish with parsley, if desired.
DEVILED EGGS
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6 eggs
Dash of salt
Dash of pepper
1/4 tsp. mustard
Celery seeds
1 1/2 to 2 1/2 T. mayonnaise
Paprika
Green olives, sliced
Hard boil eggs. Cool 10 minutes and remove shells. Cut into halves lengthwise
and remove yolk. Cream yolk, salt, pepper, mustard and mayonnaise. Put 1/2
teaspoonful into egg whites and garnish with olive slices and paprika. Makes 12.
FRITTATA
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1 (6 oz.) jar marinated artichoke hearts
2 T. butter
1 C. Fresh Mushrooms, sliced
1/4 C. chopped scallions
6 eggs
1 1/2 tsp. garlic salt
2 T. white wine
2 T. grated Parmesan cheese
Drain artichoke marinade into a 10?inch ovenproof skillet. Add butter and melt.
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