It's about eggs

The American Egg Board has proclaimed May as National Egg Month. There are dozens of good reasons why, such as: Eggs are never out of season, they go well with almost everything, they are elegant. (They can be “dressed up” as a souffle or a quiche, or can be just scrambled for a down-home breakfast.) Along with the highest quality food protein known, eggs also supply various amounts of 13 vitamins plus needed minerals. And just 75 calories per large egg. Let’s hear it for a dozen scrambled eggs! I mentioned quiche in the above information, and guess what... real men do eat quiche! Think about it. If they like eggs, cream or milk, veggies, cheese and meat, what’s not to like about quiche?

COUNTRY SAUSAGE QUICHE
Pastry for a 9” single-crust pie
1/2 lb. bulk pork sausage
1/2 c. each, shredded mozzarella and cheddar cheese
4 eggs, beaten
1 c. half and half cream (can sub evaporated milk)
1-4 oz. can mushrooms, drained
1/4 c. each, diced green and sweet red pepper
2 T. diced onion

Line a nine inch pie plate with pastry. Trim to 1/2 inch beyond edge of plate; flute edges. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, combine remaining ingredients; pour over cheese. Bake at 375 degrees for 40-45 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before cutting. Makes 6-8 servings. Note: This quiche makes a great brunch dish served with fruit and muffins, or served for lunch with a tossed salad and French bread. You can also substitute ham cubes in place of sausage if you wish.

+++++

VEGETABLE  SWISS QUICHE
9” single crust, unbaked pie shell
1/2 c. each diced zucchini and small broccoli florets
1/3 c. diced tomato
1/4 c. diced onion
1-1/2 c. shredded Swiss cheese
3/4 c. milk
1/2 c. sour cream
1/2 c. small curd cottage cheese
2 T. flour
2 eggs, beaten
1/8 t. seasoned salt

In the pastry shell, distribute zucchini, broccoli, tomato, onion and Swiss cheese evenly in pie shell. Combine remaining ingredients and slowly pour over veggie mixture. Bake at 375 degrees for 40-45 minutes or until knife inserted near center comes out clean. Let stand about 10 minutes before cutting. Makes 6-8 servings. This is an easy, quick way to make a “South of the border” type of quiche.

+++++

TACO QUICHE
1 lb. ground beef
1/4 c. each, diced onion and green pepper
1 pkg. taco seasoning
1 c. shredded medium or mild cheddar cheese
1/2 c. biscuit/baking mix (Bisquick)
2 eggs, beaten
1 c. milk

In a large skillet, cook first four ingredients over medium heat until meat is no longer pink; drain. Spread into a nine inch greased pie plate. Sprinkle with cheese. In a bowl, combine remaining ingredients, mix well. Slowly pour over cheese. Bake at 400 degrees for 20-25 minutes or until knife inserted in center comes out clean. Makes four to six servings. How about baking some nutty cookies that are ready to eat in less than 30 minutes from start to filling the cookie jar.

+++++

CRISP WALNUT COOKIES
1 regular size package yellow cake mix
2 c. quick oats
1/2 c. sugar
1 c. canola or vegetable oil
3 eggs
1-1/2 t. vanilla
1 c. finely chopped walnuts

In a mixing bowl, combine first three ingredients. Beat in next three ingredients. Stir in nuts. Droop by rounded teaspoonfuls two inches apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until lightly browns. Cool on wire racks. Makes six dozen cookies.

Thought for the Day: A dandelion is a yellow flower that if given an inch will take a yard.