Recipe pamphlets [1989]

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Hallo,veen Treats

,, HALLOWEEN COOKIES

2 cups all-purpose flour 2 teaspoons baking powder
Vz teaspoon salt
2 teaspoons pumpkin pie spice
Vz cup butter, room temperature
1 cup sugar ,
3 eggs 1 cup c..anneg solid-pack pumpkin 1 cup white raisins 1 cup chopped walnuts .

Glaze

1314 cups powdered sugar 2 tablespo<!>ns orange juice

Preheat ; ven to 350 F. Lightly grease cookie ~.heets. Stir

together dry ingredients. In large bowl, cream butter and

, sugar until fluffy. Add eggs, Dne at a time, beating until

thoroughly combined. At low speed, beat in pumgkin.

q:hen beat in flour mtxture just until combined. Stir in .

' raisins and walnuts. Drop by tablespoons, 2-inches apart,

onto prepared cookie sheets. Bake 12 to 15 minutes.

Remove to wire rack. While cookies are still warm, spread

with glaze.





To make Glaze: Combine powdered sug~r and orange juice. Stir until. smooth.

Yield: 31/z dozen c~okies.
Nutrition Analysis per cookie: C~l~ries,l 14/ protein 2 gm/ carbohydrates 18 gm/ fat 4 gm/ cholesterol 10 mg/ calcium 12 _mg/ sodium 66 rrig/ iron .6 mg.

)

for
Harvest Dinner

Crepes

Ilz cup milk' lfz cup water 3 eggs 1 cup all-purpose flour 2 tablespoons butter,
melted and cooled

2 tablespoons minced fresh parsley leaves vegetable oil for cooking crepes

Combine all ingredients,.exceptparsley and oil, in blender or food pro: cessor container. Ble'nd about 1 minu~e. Scrape down sides of container. Blend until smooth, abbut 30 seconds. Stir in parsley. Refrigerate bat-
ter 1 hour or overnight. To bake crepes: On medium high heat, heat IO-inch skillet until hot. Brush lightly with oil. Por each crepe, pour 1/.! cup patter in pan tipping and tilting to cover bottom of pan. Cook until lightly 'browned on bottom and dry on top. Turn to brown on
the other side. Remove from pan. Stack between layers of wax-paper.

Ham and Potato Filling

3 tablespoons butter 1 pound fully co6ked
breakfast ham, cubed lfz cup sliced -green onions

2 cans (14-ounce)
sweet potatoes, drained 11z cup evaporated milk 3 eggs, lightly beaten

Preheat oven to 375 F. Spray 10 X 13-inch casserole with vegetable
coating spray. In large skillet, melt 1 tablespoon butter; saute ham and oniom until onions wilt. Remove from heat. In large food processor bowl, combine potatoes, 1 tablespoon melted butter, eggs and milk. Process until-smooth. Spoon potato mixture into medium mixing bowL Stir in cooked ham and onions with drippings. Working with 1 crepe at a time, parsley side down, spread lfz cup potato filling down center of crepe. Roll up loosely, jelly roll sfYle. Repeat with remaining crepes. Place filled crepes in casserole; brush crepes lightly with remaining 1 tablespoon melted butter. Bake for 25-30 minutes. Remove from oven and spoon hot Pineapple Sauce over crepes before serving.

Pineapple Sauce

2 tablespoons cornstarch

3f.! cup sugar

2 tablespoon_s cold water

lfz cup water

.

1 can (15lfz ounce) crushed or 1 tablespoon lemon juice

tidbit pineapple, juice-packed ,

Mix together 'cornstarch and cold water until smooth. In small saucepan, mix together cornstarch paste and remaining ingredients. Bring to boil; reduce heat and simmer, stirring for 8-12 minutes or until thickened.

Yield: 8 servings.

Nutrition Analysis per serving: Calories 509/ pro;ein 21 gm/ car bohydrates 56 gm/ fat 23 gm/ cholesterol 220 mg/ calcium 137 mg/ sodium 869 mg/ iron 3.5 mg.

for
Cocktails and hors d'oeuvres
TOMATO-CHEESE TARTLETS
9-inch refrigerated pie crust gourmet dipping mustard, optional 1 cup ricotta cheese 1/z cup grated mozzarella cheese !Jz cup grated Monterey Jack cheese 2 eggs, ligh tly beaten 1 teaspoon dried basil, crumbled lJz teaspoon dried oregano, crumbled 1/z teaspoon garlic powder 1/z teaspoon onion powder \!.! teaspoon ground black pepper 10 ch erry tomatoes , sliced in thirds It! cup freshly grated Parmesan cheese parsley sprigs
Preheat oven to 450 F. Using a 3-inch round cookie or biscuit cutter, cut pastry to fit mini muffin tins . Press pastry into muffin tin, being careful not to stretch pastry. Prick sides and botton with fork. Bake pastry shells 7 minutes. Set aside. When cool, brush shells with gourmet dipping mustard . Reduce oven temperature to 350 F. In medium bowl, mix ricotta, mozzarella, M onterey Jack, beaten eggs and spices. Spoon 1 tablespoon of cheese/egg mixture into tart she lls. Place 1 cherry tomato slice on top of cheese mixture. Sprinkle with Parmesan cheese. Bake until filling is set and golden brown, about 20 minutes. Cool slightly in pan . Garnish with parsley sprigs.
Yield: 24 tarts.
Nutrition Analysis per tart: Calories 85/ protein 4 gm/ carboh ydrates 5 gm/ fat 6 gm/ cholesterol27 mg/ calcium 80 mg/ sodium 182 mg/ iron .6 mg.
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Dessert

TOFFEE MACAROONS

22!3 cups flaked coconut 2!3 cup sugar 1,4 cup all-purpose flour
1!4 teaspoon salt

4 egg whites
1 teaspoon almond extract lh cup almond brickle bits

Preheat oven to 325 F. Line cookie sheet with parchment paper. Set aside. In large mixing bowl, combine coconut , sugar, flour and salt. Stir in egg whites, extract, and almond brickle bits. Drop by rounded teas-
poon onto lined cookie sheets. Bake 20 to 25 minutes, or until edges of cookies are golden brown. Remove from sheets immediately to rack. Cool completely. Store in air tight container. Yie ld: 3 dozen.

Nutrition A nalysis per macaroo n: Calories 57/ protein .7 gm/ carbohydrates 8 gm/ fat 3 gm/ cholesterol 0 mg/ calcium 2 mg/ sodium 35 mg.

PEACH MERINGUE PIE

10-inch Angel Food Cake half-gallon premium peach ice cream, slightly softened 4 egg whites

;, teaspoon cream of tartar l!z cup sugar
Peach Sauce

Using a serrated bread knife, cut Angel Food Cake into 3 even layers. Place top layer, browned side down, in 9-inch round cake pan or oven proof pie plate. Cut middle and bottom cake layers into four even quarters. Place cake quarters between outer edge of top cake layer and cake pan to form shallow bowl. Use remaining cake pieces to patch hole in center of cake. Spoon softened ice cream into prepared cake-bowl, mounding ice cream in center. Cover with plastic wrap; freeze overnight or until h ard. Before serving; preheat oven to 500 F. In large bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, until stiff peaks form. Spread about half meringue over ice cream, sealing to cakes edges. Using a pastry bag fitted with a :Y4-inch star tip, pipe remaining meringue on top of pie. Bake 5 minutes, or until golden. Serve immediately with warm Peach Sauce.

Peach Sauce

package (16-ounce) frozen, 114 cup sugar

unsweetened peaches

2 tablespoons peach flavored

lh cup peach nectar

brandy or liqueur

In medium saucepan, combine peaches, nectar and sugar. Bring to boil; simmer uncovered, about 5-8 minutes, or until peaches are tender. Stir in brandy. Puree in food processor or blender. Cover; refrigerate until ready to serve. Reheat in microwave before serving. Sauce may be stored up to 2 weeks and used as topping for pancakes, waffles, or oth er desserts. Yield: 10 servings.

N utrition A nalysis per se rving: Calories 494/ protein 10 gm/ carbohydrates 109 grnl fat 10 gm/ cholesterol38 mg/ calcium 70 mg/ sodium 403 mg/ iron .5 mg.

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BONNY BRUNCH BUNDLES 6 servings

A fl avored-for-s pring scra mbled egg mixture fills purseshaped pastry packets to make a sensational entree for a brunchtime get-together.

10 eggs 1/2 cup milk
I teaspoon dill weed 1/4 teaspoon pepper
1 cup cho pped green
onions w ith tops 2 tab lespoon s butter

l c up (4 oz.) c r umbled feta cheese
I sheet(8.6oz.)frozen puff pastry, thawed
1 egg, beaten
Additional green onion tops, optional

Beat together 10 eggs, milk a nd seasonings until well blended. Stir in onions . In 10-inch omelet pan or s killet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As -mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan , forming large soft curds. Stir in cheese. Continue cooking until eggs are thickened but still moist. Do not stir constantly. Remove from
heat and set aside.

On lightly floured surface, roll pastry sheet into 12 x 18-inch rectang1e. Cut into six 6 x 6-inch squares. Brush beaten egg on edges ofsquares. Spoon about l/2 cup reserved egg mixture into center of each square and gather up edges to form bundles, pressing outside edges together along sides and twisting top tightly to seal.

Place bundles upright on lightly greased baking sheet. Brush with beaten egg. Bake in preheated 400F. oven until puffed and golden brown, about 20 minutes . Cut additional green onion tops into thin strips and tie in bows around tops ofbundles, if desi red.

Georgia Egg Commission Atlanta State Farmers' Market Forest Park, GA 30050-2082

EGG SALAD LOUIS 4 servings

(

Celebrate Egg Salad Week in royal fas hion by pairing h ardcooked eggs with crabmeat in a typicall y tangy Louis dressing.

1/ 2 cup mayonna ise
2 tablespoons chili
s auce 2 teaspoons chopped
chives 1 teaspoon fin e ly
ch o pped cape r s 1 teaspoon le mon juice

1 cup (4 o z.) fine ly chopped, drained, thawed frozen white(ish/cr a bmeat blend
8 hard-coo k e d e ggs, chopped
4 large tomatoes 2 teaspoons sn ipped
pa rs ley, divided

In medium bowl, blend together mayon n a ise, chili sauce, chives, capers an d lemon juice. Add crabmeat and eggs and lightly toss until evenly coated with dressing. Cover a nd chill to blend flavors.

Just before servi ng, cut each tomato 2/ 3 of th e way through into 6 section s. Top each with about 3/ 4 cup ch illed egg salad mixture. S prinkle each with 1/ 2 teas poon parsley.

TURN-OVER-A-NEW-LEAF ROLL- UPS 4 to 6 servings

After Easter, versatile hard -cooked eggs can help yo u tu rn over a new leaf when you use them in an Italian-flavored stuffed cabbage filling.

8 large cabbage
le a ves 2 tablespoon s butter 1/2 cup ch opped onion 1/2 cup ch opped green
pe ppe r
1 cup cooked brown rice

1 jar (15 oz.) pre pared
s paghe tti sauce, divided 3 tablespoons Parmesan cheese, divided 1 teaspoon g arlic salt
8 hard-cooked e ggs, chopped

I n large saucepan, bring about 1 inch of water to boiling. Add 4 cabbage leaves, cover and cook until cabbage is tender, 6 to 8 minutes. Remove cabbage
from water, drain well and set aside. Repeat with remaining cabbage.

In 10-inch omelet pan or skillet over medi um heat, cook onion, green pepper a nd rice in butter until vegetables are tender but n ot brown, abo ut4 minutes. Remove from heat. Stir in 3/ 4 cup of the spaghetti sauce, 2 ta blespoons of the cheese a nd garlic salt until well blended. Add eggs and toss until well combined.

Cut away heavy stem section from each cabbage lea(. Place about 112 cup egg mixture into center of each leaf. Fold insides of leaf around egg mixture
and fasten with wooden pick. l'lace rolls seam-side down in 12 x 7 112 x 2-inch baking dis h.Top with remaining s paghetti sauce and ch eese. Cover and bake in preheated 350F. oven until bub bly, about 30 minutes.

FETTUCCINE ALFREDO
9 ounces fe ttuccine noodles, cooked and drained 3 tablespoons butter 1 cup light cream or half and half 3 egg yo lks 1/4 teaspoons salt 1/4 teaspoon pepper 118 teaspoon minced garlic 1 cup grated, fresh Parmesan cheese 1/4 cup fresh , minced parsley
While noodles are cooking, melt butter in a heavy saucepan over medium h eat . In medium-sized bowl whisk together light cream and egg yolks. Add to melted butter. Add seasonings and ch eese; continue stirring until mixture begins to thicken and cheese is melted. Combine thoroughly with cooked noodles . Transfer to serv ing dish. Sprinkl e with parsley. Serve imm edi atel y.
YielJ : 6 se rvings
N utrition A nalysis per serving: Calories 298/ protein 11 gm/ carbohydrates 30 gm/ fa t 14 gm/ cholesterol 170 mg/ calcium 199 mg/ sodium 311 mg/ iron 2.3 mg.
PESTO SAUCE
1 cup olive oil 2 cups fresh basil 2 cloves garlic 2 tablespoons pine nuts or walnuts 1 teaspoon salt 114 teaspoon ground black pepper 1/2 cup grated fresh Parmesan cheese
In blender , combine oil, basil, garlic, nuts, salt and pepper. Process until very fine. Stir in Parmesan cheese . Pesta sauce can be served warm or chilled. Refrigerate in covered , airtight conta iner.
Yield: 2 cups sauce
Nutrition Anal ysis per tablespoon: Calories 72/ fat 8 gm/ sodium 90 mg.

BEEF STROGANOFF WITH EGG NOODLES
112 pounds trimmed beef tenderloin 5 tablespoons butter, di vided
1 112 cups sliced o nions 2 cups sli ced , fresh mushrooms 1 clove garlic, sli ced
1/3 cup hot water 113 cup tomato paste
4 tablespoons all -purpose flo ur 2 tablespoons instant beef bouillon crystals 1 teaspoon ground black pepper 112 cup dry red wine 6 - 8 cups cooked egg noodles 112 cup dai ry so ur cream
fresh minced parsley
Preheat oven to 375 F. C ut tenderloin into l-inch cubes. In 5-quart d utch oven, melt 2 tablespoons butter. Saute onions, mushrooms and garlic, abo ut 3 minutes. Add tenderloin ; saute until brown . Remove meat and vegetables from dutch oven and place in a 10 X 15 X 2-inch baking pan. Reconstitute tomato paste with water. Melt remaining butter in dutch oven. Blend in flour and bouillon crystals. Cook 2 to 3 minutes, stirring constantly. Gradually add liquid; cook over medium heat, stirring constantly, until thickened . Pour sauce over meat and vegetables; stir to coat. Bake in oven for 15 to 20 minutes. Remove from oven ; stir in red wine. Return to oven fo r addition al 5 minutes. T o serve, spoon beef mixture over cooked egg noodles. Spoon 1 tablespoon sour cream on top of stroganoff. Garnish with minced parsley.
Yield: 6 to 8 servings .
Nutrition Anal ysis per 116 recipe: Ca lories 667/ protein 53 gm/ carbohyd rates 49 gm/ fa t 27 gm/ cho lesterol 207 mg/ calcium 76 "Tlg! sodium 223 mg/ iron 8.1 mg.
Artwork Compliments of the National Pasta Association
FOR ADDITIONAL INFORMATION CONTACT:
GEORGIA EGG COMMISSION
Atlanta State Farmers' Market Forest Park, GA 30050-2082
404-363-7661

PERFECT PASTA TIPS AND EXCITING PASTA RE CIP ES FEATURING THE GOOD EGG FROM GEORGIA.

YOU CAN PREPARE PERFECT PASTA
Si nce dry pasta can be stored indefinitely, it' ready to cook when yo u are. Here are a few tips on cooking pa ta that will make sure you r meals are pasta perfect:
I . Always cook pasta uncovered at a fast boil, using plenty of water - at least a quart for eve ry fou r ounces of dry pasta . An an gry bo il help circul ate the pasta for uniform results .
2. Stir frequently , using a wooden fork or simil ar instrument , to prevent sticking.
3. If pasta is to be used as part of a dish requiring further cooking, undercook slightly.
4. Drain pasta to stop the cooking action . Do not rinse unless the recipe spec ifically says to do so.
5. Fo llow the package directions! For the degree of tenderne s de ired, from tender to fai rl y firm ("a] dente") , the cooking time varies from 5 to 20 minutes. Fresh pasta cooks faster than dried pasta.
6. Salt added to water is an optional ingredient a matter of taste not proper cooking.
7. For a professional touch , heat the colander, serving bowl or platter.
8. The key to successful pasta cookery is to avo id overcook ing and to use plenty of water.

HOW MUCH PASTA IS ENOUGH?
Foolproof measuring for everything from linguine to ziti
While the wide variety of shapes and sizes of pasta is half the fun of preparing and eating it, deciding just how many " littl e mustaches" or "large seashells" equal one serving can be confusing witho ut the a id of a kitchen scale. It is helpful (and faster) to know some cup meas urements as a rule of thumb for estimating the amo unt of dry pasta to cook for the number of se rvings needed.

The usual size of a single serving of pasta as a main d ish is four ounce . So how much pasta is four ounces?

4 ounces uncooked: I cup dry
= 2 112 cups cooked:

elbow macaroni conchigli e ro tini cavate lli ruote mos t accio li penne ziti

4 ounces uncooked: 3 cups dry
= 3 cups coo ked:

medium noodles tagli a t e lle

4 ounces uncooked: 1 inch diameter bunch
= 2 cups cooked:

spaghetti capellini vermicelli cooked linguine

PERFECT FRESH PASTA DOUGH
3 cups all-purpose fl our 112 teaspoon salt
4 eggs, beaten
In large food processor bow l, combine fl our and salt . Process briefly to mi x. With mac hin e on, slow ly add eggs to form a soft dough. Add 1 to 2 teaspoons of cold water if dough isn't quite mo ist enough. Kn ead do ugh on lightly fl oured surface until mooth and elastic, about 3 minutes. Form dough into ball , cover with plastic wrap and let rest for 30 minutes. Prepare desired pasta shape according to home pasta machine instructions. (This recipe can be made up to a day ahead and stored in refrigerator or can be frozen for up to 2 weeks. )
Note: This can be prepared in a stand mixer with a dough hook attachment. Mix and knead pasta according to instructions in the mixer's use and care manual.
Yield: 1 112 pounds fresh pasta
Nutrition Analysis per 1 cup cooked pasta: Calories 197I protein 8 gm/ fat 3 gm/ carbo hydrates 37 gm/ cholesterol 107 mg/ calcium 22 mg/ odium 169 mg/ iron 2.4 mg.
EMBARCADERO SALAD
4 ounce (1 cup) tricolored rot ini , cooked and drained jar (6-ounce) marinated artichoke hearts, drained
1/2 cup thinly sliced celery 1/4 cup chopped black o lives 1/4 cup diced sweet red pepper 1/4 cup sweet pickle relish
1 teaspoon onion salt 1/2 tablespoon lemon juice 1/3 cup reduced-calorie Itali an dressing
3 hard-cooked eggs, chopped
In large mixing bowl, comb ine all ingredients. T oss gently. C over ; chill several hours to blend fl avors.
Yield: 4 servings
Nutrition Analysis per serving: Calories 232/ protein 10 gm/ carbohydrate 32 gm/ fat 8 gm/ cholesterol 207 mg/ calcium 58 mg/ sodi um 411 mg/ iron 3 mg.

CHICKEN CROQUEITES WITH APPLE PEAR SALSA
1 medium baking potato, finely grated (about 2 cups) 1 small onion, coarsely grated (about 1 cup) 2 tablespoons all-purpose flour V2 teaspoon salt V2 teaspoon ground black pepper 3 drops hot pepper sauce
112 teaspoon dried cilantro V2 teaspoon onion powder 112 teaspoon garlic powder
2 cups finely chopped chicken or turkey, dark meat preferred
3 eggs, light! y beaten
2 tablespoons vegetable oil
In medium bowl, combine potato, onion, flour, hot peppet sauce and remaining spices. Mix to blend well . Add the chicken and eggs. Mix until well blended. Over moderate heat, brush vegetable oil in large nonstick skillet. Form croquettes with VJ cup measure of chicken mixture. Brown croquettes over moderate heat in nonstick skillet until thoroughly cooked about 5 to 7 minutes. Serve with Fresh Apple Pear Salsa.

Fresh Apple Pear Salsa

I/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon honey 2 tomatoes 1 firm pear 1 firm apple

1 tablespoon lemon juice 6 green onions, chopped
(about 1 cup) small jalapeno, seeded and minced

Whisk oil, wine vinegar and honey in 1 cup measure until well blend-

ed. Blanch the tomatoes in medium saucepan in boiling water for

1 minute. Rinse under cold running water to cool. Slip the skins

off, cut the tomatoes in half and scoop out seeds. Set aside. Core,

peel, and cube apple and pear. Sprinkle with lemon juice. In la,rge

food processor container, add pear, apple, tomato, scallions and

jalapeno. Process until salsa has coarse consistency. Add dressing

to salsa; toss to combine thoroughly. Refrigerate while preparing cro-

quettes to allow flavors to blend.



Yield: 8 servings.

N utrition Analysis per serving: Calories 254/ prbtein 13 gm/ car bohydrates 17 gm/ fat 15 gm/ cholesterol 109 mg/ calcium 35 mg/ sodium 206 mg/ iron 1.5 mg.
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MAKE YOUR OWN WAFFLE BAR
A creative idea that the kids in your family can have fun with too! Set up a make-your-own waffle bar as a buffet for Holiday Breakfasts. Prepared waffle mix, assorted filling and toppings give your family or guests a chance to create their own masterpiece for breakfast. There's just no substitute for fresh, hot, homemade waffles. When breakfast is over, cook the leftover batter and freeze waffles for later use. Just reheat in the toaster to serve.
PLAIN WAFFLES
21/4 cup buttermilk baking mix 2 tablespoons sugar 3 eggs, beaten 11/3 cup milk, slightly warmed 2 tablespoons vegetable oil
Combine all ingredients in large mixing bowl; mix until smooth. Transfer batter to pitcher. Refrigerate until ready to use. To cook waffles, pour 1/2 cup batter onto seasoned, hot waffle iron. Spoon about 2 tablespoons selected filling over batter. Close waffle lid. Bake until steaming stops, about 3 minutes. Lid should lift without sticking to waffle. Remove cooked waffle carefully.
Suggested Fillings
Sweet: Fresh fruit like blueberries, sliced strawberries or peaches, juiced-packed drained, crushed pineapple or mandarin oranges; flaked coconut, chopped nuts, cinnamon, brown sugar, nutmeg. Savory: Assorted finely grated cheeses, canned mushrooms, diced cooked chicken, turkey or ham, salmon, sliced green onions, sliced ripe olives, shredded carrots, minced fresh dill or basil, chopped fresh tomatoes, canned whole kernel or creamed corn, chopped green chilies.
Yield: 8 7-inch round waffles.
Nutrition Analysis per plain waffle: Calories 164/ protein 5 gm/ carbohydrates 16 gm/ fat 9 gm/ cholesterol 85 mg/ calcium 54 mg/ sodium 240 mg/ iron .4 mg.

EASY CHEESE EGGS A LA KING 4 servings
This simp le, satisfying d ish was the brainchild of Angela Anderson of Estelline, South Dakota. For it, she was a warded the junior-d ivision second prize of $2,000. Eggs add high-quality protein to the simple, soup-based sauce.
2 tablespoons butter 1/4 cup chopped celery 1/4 cup chopped green pepper 1/4 cup sliced green onions with tops
1 can (10 3/4 oz.) condensed cream of celery soup
1 cup (4 oz.) shredded American cheese 1/ 2 cup low-fat milk
6 hard-cooked eggs, sliced 1 jar (2 oz.) sliced pimientos , drained 4 English muffins, halved and toasted
In large saucepan over medium heat, cook celery, green pepper and onions in butter until tender but not brown. Stir in soup. ch eese and milk. Cook , stirring constantly, u ntil cheese melts. Gently stir in eggs and pimien tos. Continue cooking over low heat, stirring constantly, until warmed through. To serve, s poon over English m u ffin halves.
PER SERVING: 477 calories; 22 gm. protein; 27 gm. fat; 36 gm. carbohydrate
QUICHE LORRAINE IN A NOODLE SHELL
6 servings
Pasta is quite popular these d ays, and Shirley Zweygardt, ofSt Francis, Kansas, used it to her advantage to win the adu lt-division second prize of $2 ,000. ''Angel hair" noodles f orm the crust f or a longtime-favorite quiche frll ing .
4 ounces fine noodles, cooked and drained
8 slices bacon, crisp-cooked, drained and crumbled
3/4 cup (3 oz.) shredded Swiss cheese 6 eggs 1 cup low-fat milk
1/4 cup grated Parmesan cheese 1 tablespoon lemon juice 1 teaspoon onion salt
3/4 teaspoon basil leaves, crushed 1/4 teaspoon pepper

Line well -greased 9-inch pie plate with warm noodles. Sprinkle bacon and Swiss chees e over noodles. Set aside.
Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake in preheated 375F. oven until knife inserted near center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
PER SERVING: 287 calories; 18 gm. protein; 16 gm. fat; 17 gm. carbohydrate
HOPPEL-POPPEL 6 servings
The junior-division $1,000 third prize went to Julie Bowman, of Raleigh. North Carolina, for this hearty casserole with an unusual name! It's a coloiful blend of ingredients that takes little time to prepare for dinner or brunch.
8 eggs 1/2 cup reduced-calorie dairy s o ur cream 3/4 t e aspoon Italian seas oning, c rush e d 1/2 teaspoon salt 1/8 teaspo on ground red pe pper 3/4 cup (3 oz.) chopped s alami 1/2 cup (2 oz.) shredded Ame rican c h e ese 1/2 cup sliced green onions with tops
1 j ar (4 1/2 oz.) mushrooms, draine d 10 cherry tomatoes, quartered
Beat together eggs, sour cream and seasonings until well blended. Stir in remaining ingredien ts until well combined. Pour into greased 1 1/ 2-quart rectangular casserole or baking dish . Bake in preheated 350F. oven until knife inserted near center comes out clean, about 40 min utes.
PER SERVING: 230 calories; 15 gm. protein; 17 gm. fat; 4 gm. carbohydrate
For more information, contact:
American Egg Board
1460 Renaissance Dr.,Park Ridge, IL 60 068 Copyright 1989 by American Egg Board C-0089

~~~~
1989 NATIONAL
EGG COOKING CONTEST
WINNING RECIPES
American
Egg
Board

The National Egg Cooking Contest is only for competition between main-dish egg recipes that have won first place in state egg cooking contests. Recipes are judged equally on nutritional quality, ease of preparation, taste, appearance and creativity. Each state holding a contest has specific guidelines and entry deadlines.
BRUNCH-TIME ROLLED OMELET
4 servings
Frances Kovar, ofStaten Island, New York. won the adult-division blue ribbon and $4,000 for this innovative egg dish. It scores high in ease of preparation -- you.fill and bake thE omelet in one
pan. then simply roll and cut to serve. With an elegant appearance and tasty flavor combination,
irs easy to see why this dish came out on top.
Non-stick cooking spray 4 eggs 1 cup low-fat milk 1/2 cup flour 2 tablespoons butter, melted 1/2 teaspoon salt 1/2 cup sliced green onions with tops 2 ounces prosciutto or ham, thinly sliced
and cut into strips 1/2 cup shredded carrots 1/4 cup chopped pine nuts, optional
1 cup (4 oz.) shredded Monterey Jack cheese
2 tablespoons diced green chilies
Line bottom and sides of 15 112 x 10 112 x l-inch jelly roll pan with aluminum foil. Generously spray bottom and sides of foil with cooking spray. Set aside.
Beat together eggs, milk. flour, butter and salt until well blended. Pour into prepared pan. Sprinkle with onions and prosciutto. Bake in preheated 350F. oven until eggs are set and lightly browned, about 18 minutes. Immediately sprinkle with carrots, nuts, if desired, cheese and chilies. Starting from short edge, roll up, using foil to lift and roll omelet.
To serve, cut omelet into 1 1I 4-inch slices.
PER SERVING: 364 calories; 20 gm. protein; 23 gm. fat; 18 gm. carbohydrate

SAVORY EGGS ON TORTILLAS
4 servings
Take a dash of "south-of-the-border ," throw in a pinch of Italian .flair, and you have the dish that made Janell Yanik. of Spencerport. New York, the junior-division $4.000 victor. This quick-cooking. jun-to-eat entree is likely to become a favorite.
4 (7-inch) flour tortillas 2 tablespoons butter 1 cup sliced leek or sliced green onions
with tops 1/2 cup (2 oz.) chopped pepperoni
6 eggs 1/3 cup low-fat milk
2 tablespoons grated Parmesan cheese Salsa Additional grated Parmesan cheese, optional
Warm tortillas according to package directions.
Meanwhile, in large skillet over medium heat, cook leek and pepperoni in butter until leek is tender but not brown. Beat together eggs, milk and 2 tablespoons cheese until well blended. Pour into skillet over leek. As mixture begins to set. gently draw an inverted pancake turner completely across bottom and sides of pan. forming large soft curds. Continue until eggs are thickened but still moist. Do not stir constantly.
For each serving. top one warm tortilla with 1I 4 of
the cooked eggs. Top with salsa. Sprinkle with additional cheese, if desired.
PER SERVING: 340 calories; 16 gm. protein; 23 gm. fa t; 18 gm. carbohydrate

V.I. PIZZA
4 to 5 main-dish servings
Linda Baker. of Clear Spring. Maryland. suggests serving 'Very Important Pizza" in larger slices as a main dish, or smaller slices for a partytime appetizer. This cool, crunchy and colorful recipe earned her $1,000 -- the adult-division third prize.
1 package (8 oz.) refrigerated crescent rolls
1 egg, slightly beaten 1 carton (8 oz.) refrigerated French
onion dip 1/2 cup chopped fresh broccoli 1/2 cup chopped fresh cauliflower 1/2 cup chopped tomatoes 1/4 cup sliced green onions with tops 1/4 cup sliced ripe olives
4 hard-cooked eggs, chopped 112 cup (2 oz.) shredded mozzarella cheese 1/2 cup (2 oz.) shredded sharp Cheddar
cheese
Separate roll dough into triangles. Place on greased 12-inch pizza pan in circle. To form crust, firmly press perforations together to seal and pat into shape. Brush with beaten egg. Bake in preheated 375F. oven until golden brown, about 8 to 10 minutes. Cool.
Spread dip onto cool crust. Sprinkle broccoli, cauliflower, tomatoes, green onions, olives and eggs over dip on crust. Top with cheeses. Cut into wedges to serve.
PER SERVING: 407 calories; 16 gm. protein; 28 gm. fat; 24 gm. carbohydrate
*To hard cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to
boiling. Thm off heat. If necessary, remove pan
from burner to prevent further boiling. Let eggs stand. covered, in the hot water 15 to 17 minutesfor
Large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs or put them in ice water until completely cooled. To remove
shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shelL

Oat Carrot Muffins
1 1/2 cups quick cooking oatmeal 2/3 cup all purpose flour 3/ 4 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/8 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup unsulfured molasses 2 cups finely grated carrots 3 large eggs 3/ 4 cup vegetable oil 2/3 cup chopped pecans, optional
In blender or small food processor, grind oatmeal until it reaches the consistency of flour. In medium bowl, blend ground oatmeal with next six ingredients. Add remaining ingredients and mix until well blended. Line microwavesafe muffin pan with paper baking cups. Fill cups half full with batter. Cook on 100% power for 2 to 4 minutes, rotating if muffins rise unevenly. Check doneness with cake tester or toothpick. Place muffins on cooling rack and cool 10 minutes before serving. For dessert cakes, top with *Cream Cheese Frosting.
Cream Cheese Frosting
3 ounces cream cheese 2 tablespoons butter 1/2 teaspoon vanilla extract 2 cups confectioners ' sugar 2 tablespoons milk
Soften cream cheese and butter in microwave at 100% power for 15 seconds. Add sugar, vanilla and milk ; mix until well blended.
Yield : 2 dozen muffins
Nutrient Analysis per muffin without frosting : calories 127I protein 2 gms / carbohydrates 13 gms / fat 8 gms / cholesterol 26 mg / calc ium 46 mg / sodium 98 mg / iron 1.7 mg.

6'A

MIO.E3 - - -

Pineapple Bavarian

MI
R~ ) Time

envelope plain gelatin 1/ 2 cup sugar, divided 1/8 teaspoon salt
3 eggs, separated 1 1/ 4 cups 2% lowfat milk
1 teaspoon orange extract 1 (20-ounce) can crushed pineapple, well drained 1/2 pint whipping cream , wh ipped

Cook
-

In 1 1/2-quart microwavesafe bowl , combine gelatin, 1/4 cup sugar and salt. In 2-cup measure beat together egg yolks and milk until wel l blended. Stir into dry ingredients, thoroughly blend. Cook on 50% (medium) power 6 minutes, stirring twice. Remove from oven and stir in orange extract. Ch ill in refrigerator unti l consistency of raw egg white, about 30 to 40 minutes. Meanwhile, in large mixer bowl, beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time , beating until stiff peaks form . When custard has reached proper consistency, stir well drained pineapple into custard. Fold custard into egg whites. Fold whipped cream into mixture. Spoon into individual parfait or custard cups. Cover, chill until set. Garnish with pineapple wedges before serving.

Yield : 12 (1/2-cup) Servings

Nutrient Analysis per serving : calories 163/ protein 4 gms / carbohydrates 18 gms / fat 9 gms / cholesterol 82 mg / calcium 57.6 mg / sodium 61.1 mg / iron (less than 1 mg) .

Georgia Egg Commission State Farmers ' Market 16 Forest Parkway
Forest Park, Georgia 30050

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Asparagus Frittata
1 (10-ounce ) package frozen asparagus , thawed 4 pound fresh mushrooms, sliced 1 (4-ounce) jar diced pimentos, drained 2 cup chopped onions 2 tablespoons margarine 8 eggs, beaten 1 cup 2% lowfat milk 1 cup shredded part-skim mozzarella cheese 2 teaspoon dried bas il 1/ 2 teaspoon salt 1 4 teaspoon pepper
Cut asparagus spears into thirds. Reserve 4 whole spears for garnish. Place asparagus, mushrooms, pimentos, onions and margari ne in lightly greased 9inch deep dish pie plate. Cover with microwave plastic wrap. Cook on 100% power or 6 minutes, stirring once. Set aside . In medium bowl , combine remaining ingredients. Pour egg mixture over sauteed vegetables. Cook uncovered on 100% power for 3 minutes. Push cooked egg mixture from outside edge to center of pie plate and continue cooking on 100% power for an additional 3 minutes. Repeat once. Arrange 4 whole asparagus spears on top of egg mixture for garnish, cover frittata and cook for 8 - 10 minutes on 50% power (medium) , rotating frequently. Let frittata stand 10 mi nutes covered before serving.
Yield : 8 Servings
Nutrient Analysis per serving : calories 181 I protein 13 gms t carbohydrates 7 gms / fat 11 gms / cholesterol 220 mg / calc ium 185 mg / sodium 328 mg / iron 1.9 mg.
Egg Drop Soup with Vegetables
(16-ounce) package frozen Japanese style vegetables 2 (14 1 2-ounce) cans clear chicken broth 2 2/ 3 cup hot water 3 tablespoons long grain rice 3 eggs 112 teaspoon salt 1/ 2 teaspoon black pepper
In 2-quart covered casserole, cook frozen vegetables on 100% power for 7 minutes. Set aside. In 3-quart mixing bowl , stir together broth, water and rice ; cook on 100% power until mixture comes to rapid boil , about

Quick N Easy Cheesecake
4 cup butter 1 cup graham cracker crumbs 1/4 cup sugar 2 (8-ounce) packages cream cheese , room ,
temperature 1/ 2 cup sugar
3 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract
In 10-inch glass pie plate, cook butter on 100% power 1-2 minutes until melted. Blend cracker crumbs and sugar with butter. Press evenly over sides and bottom of pie plate. Cook on 100% power 2 minutes. Set aside on counter to cool. In medium mixing bowl , beat cream cheese and sugar until light and fluffy. Beat in eggs one at a time. Beat in lemon juice and extract. Spread evenly into prepared crust. Cook on 50% (medium) power for 15-20 minutes. Rotate cheesecake during cooking time if cake appears to be cooking unevenly. Refrigerate several hours before serving. Garnish with fresh fruit glaze, chocolate shavings or whipped cream before serving.
Yield : 8 Servings
Nutrient Analysis per serving : calories 415 / protein 8 gms / fat 29 gms / cholesterol 156 mg / calcium 65 mg / sodium 335 mg / iron 1.5 mg.
30 to 40 minutes. In 2-cup glass measure, beat eggs until well blended. Pour beaten eggs in a steady stream into hot broth mixture. Add vegetables, salt and pepper. Return soup to oven ; cook on 100% power additional 5 to 8 minutes. Serve immediately. Soup may be stored in refrigerator up to 5 days and reheated in individual portions for serving.
Yield : 10 (1-cup) Servings
Nutrient Analysis per serving : calories 74 / protein 5 gms / carbohydrates 6 gms / fat 2 gms / cholesterol 63 mg / calcium 13.4 mg / sodium 389 mg / iron - (less than 1 mg)

Turkey Lasagna
pound ground turkey (32-ounce) jar plain spaghetti sauce 4 cup water 1/2 tablespoon Italian seasoning 1 2 teaspoon black pepper 3 eggs, beaten 1 (15-ounce) container part-skim ricotta cheese 1/4 cup chopped parsley 6 ounces uncooked lasagna noodles 8 ounces sliced mozzarella cheese 4 cup grated parmesan cheese vegetable cooking spray
In shallow glass casserole , crumble turkey. Cook uncovered on 100% power for 7-8 minutes. Combine cooked turkey, spaghetti sauce, water, Italian seasoning and pepper. In medium mixing bowl, combine ricotta cheese, eggs and parsley until blended. Spray a 10 x 13 x 2-inch glass baking dish with vegetable cooking spray. Spoon one-half of sauce mixture evenly over bottom of baking dish. Place one-half lasagna noodles over top of sauce mixture. Spread one-half of ricotta cheese mixture over top of noodles. Place one-half of sliced mozzarella over top of ricotta cheese mixture. Repeat layers with remaining mixtures. Cover with plastic wrap. Cook at 100% power for 5 minutes. Reduce power to 50% (medium) and continue cooking for an additional 30 minutes. Remove plastic wrap, sprinkle with parmesan and let stand 10 to 15 minutes before serving .
Yield : 10 Servings
Nutrient Analysis per serving : calories 420 / protein 29 gms / carbohydrates 31 gms / fat 20 gms / cholesterol 128 mg / calcium 362 mg / sodium 735 mg / iron 3 mg.

Georgia Egg Commission State Farmers' Market Forest Park, Georgia 30050

Non-Profit Organ. U.S. POSTAGE
PAID Permit H72 Forest Park, Ga. ZIP Code 30050

Authentic Southern recipes require certain, traditional ingredients. Many times, the basis for such recipes centers on the egg. So often, in fact, eggs have been called ''the cement that holds the castle of cuisine together.''
Eggs can bind, leaven, thicken, emulsify, coat or glaze, clarify, flavor , and retard crystallization. Thanks to this versatility, the egg is perhaps the most important ingredient of all.
Eggs are easy to use, and when you combine them with such mouthwatering ingredients as pecans, peaches, squash, catfish, and chicken, you've got recipes that are real "Southern Delicacies."
Naturally, for the best results, you must use Good Eggs From Georgia!
.!RhJP!:!i?!f!Zl1Jt2fl'JJ

Yield: 8 servings

3 (10-ounce) packages frozen, sliced yellow squash
2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 1/4 teaspoon salt

1/4 teaspoon white pepper 3 eggs, beaten 1 cup shredded sharp Cheddar cheese
1 cup butter-flavored cracker crumbs 1/4 cup sliced almonds
vegetable coating spray

Preheat oven to 350. Spray a 1 % quart deep casserole with vegetable coating spray . Set aside. Cook squash according to package directions. Drain well. Finely chop squash. Set aside. In a 10-inch skillet over medium heat, melt butter. Add flour and cook, stirring, until butter-flour mixture is bubbling and foamy. Using a wire whisk, gradually blend in milk, Cook, stirring, until sauce is smooth and thick. Stir in salt and pepper. Stir eggs into white sauce . Remove from heat. Mixture will be lumpy. In a medium mixing bowl, combine squash, cheese and
white sauce mixture . Pour into casserole . Bake for 25-30 minutes . Top souffle with cracker crumbs and almonds . Continue baking for 5 minutes . Souffle will be soft in center. Remove from oven and let stand 5 minutes before serving.

Yield: 8 servings

11fz pound raw chicken breast nuggets 2 (141fz -ounce) cans clear chicken broth % cup butter % cup all-purpose flour 1 teaspoon salt 1/2 teaspoon white pepper
1 (4-ounce) can button mushrooms, drained

1 (10-ounce) package frozen peas and carrots, cooked according to package directions, drained
5 hard-cooked eggs, chop 4 and slice 1 for garnish
1 (171/4 -ounce) package frozen puff
pastry sheets 1 egg beaten with 1 tablespoon water

Preheat oven to 350 . Grease a 9 x 12-inch baking dish . In a 4-quart saucepan, place ch icken

and broth. Place over high heat. Bring to a boil. Reduce heat to medium-high and cook until

chicken is tender. Remove chicken from broth with slotted spoon and keep warm. Strain broth.

Reserve 3 cups . Set aside. In the 4-quart saucepan over medium heat, melt butter. Add flour ,

stirring until butter-flour mixture is bubbling and foamy. Do not brown. With a wire whisk ,

gradually whisk in reserved broth . Cook, stirring until sauce is smooth and thick . Stir in salt

and white pepper. Remove from heat. Fold in mushrooms , peas and carrots, and eggs. Pour

mixture into casserole. Set aside.

(Continued on back) .

(Continued)
Remove one sheet of puff pastry from inner wrapping and thaw at room temperature 20 minutes . Unfold pastry and place on lightly floured board. With floured rolling pin, roll to 14 x 11-inch rectangle. Carefully roll pastry sheet around rolling pin. Unroll pastry across top of casserole. Fold under excess pastry around edges to fit casserole, being careful not to stretch pastry. With the tines of fork, crimp edges of pastry sealing to casserole dish. With a sharp knife , cut six l-inch slits in top of pastry to allow steam to escape while baking . Brush top of pastry with egg mixture , coating evenly. Bake for 35 minutes or until pastry is golden. Remove from oven. Garnish with sliced, hard-cooked egg. Serve immediately.

Yield: 6-8 servings

2 cups vegetable oil 3 eggs 114 cup milk 1 (10-ounce) box all-purpose
cracker meal mix

4 tablespoons Italian seasoning 1 teaspoon black pepper 1 teaspoon dry mustard 1 teaspoon ground cayenne pepper 2 pounds fresh catfish filets,
cut into 4-inch pieces

Preheat oil in electric skillet to 325. In a pie plate, beat together eggs and milk. In another

pie plate, mix together cracker meal and seasonings. Dip catfish filets in egg batter. Dredge

dipped filets with cracker meal mix, coating evenly on both sides. Fry filets in preheated oil,

turning once , until golden brown and fish flakes with a fork . Drain on paper towels . Serve

with *Baked Cheese Grits .

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(Continued)

3 cups hot, cooked grits 2 tablespoons butter 4 eggs, beaten

*Baked Cheese Grits
1 cup shredded, sharp Cheddar cheese 1fz cup milk
vegetable coating spray

Preheat oven to 350. Spray 2-quart casserole with vegetable coating spray. Set aside. Pour grits into medium mixing bowl. Stir in butter until melted. In another medium bowl, mix together eggs, cheese and milk. Beat egg mixture into hot grits until thoroughly combined. Pour into casserole. Bake for 45 minutes or until center is firm to touch. Serve immediately.

Yield: One 10-inch cake

1f2 cup butter 1h cup vegetable shortening 3 cups sugar 6 eggs 1 cup milk

3% cups all-purpose flour 1f2 teaspoon baking powder 1 teaspoon almond extract 1 (10-ounce) package unsweetened, frozen peaches; thawed and diced

Preheat oven to 350. Grease and flour 10-inch tube pan. Set aside . In large mixer bowl, cream butter, shortening, and sugar. Add eggs one at a time, mixing well after each addition. Stir flour and baking powder togethe r. Add milk and flour, alternately, beginning and ending with milk. Add extract. Fold in peaches. Pour into tube pan. Bake for 1 hour 30 minutes or until cake tester inserted in center comes out clean. Cool completely in pan. Remove from pan and place on cake plate. Frost top and sides with *Cream Cheese Frosting.
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(Continued)

*Cream Cheese Frosting

3 (3-ounce) packages cream cheese, softened
4 tablespoons butter

1/z teaspoon almond extract 1 (1-pound) box powdered sugar 1 tablespoon milk

In a large mixer bowl, cream together cheese and butter. Add extract. Gradually beat in sugar. Add milk. Continue beating until light and fluffy.

Yield: lfz gallon ice cream

1/z cup butter 1 cup sugar 1 cup light corn syrup 4 eggs

1 teaspoon vanilla extract '14 teaspoon salt 21/z cups chopped pecans 1 quart *Vanilla Ice Cream

Preheat oven to 350. Grease a 10-inch pie plate . In a medium mixing bowl, cream butter and

sugar. Add corn syrup. Add eggs one at a time , mixing well after each addition. Add extract

and salt. Stir in pecans. Pour mixture into pie plate. Bake for 35-40 minutes . Remove from

oven and cool completely. Divide pie into thirds. In a 2-quart freezer container, layer *Vanilla

Ice Cream and pie filling, beginning and ending with ice cream . Cover freezer container and

place in freezer overnight.

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(Continued)

*Vanilla Ice Cream

4 egg yolks 1 cup sugar 2 cups half and half, scalded

1 tablespoon vanilla extract 2 cups whipping cream

In top of double boiler, beat egg yolks until thick and lemon-colored. Beat sugar into egg yolks. Gradually stir in scalded half and half, stirring constantly . Place top of double boiler over simmering water. Cook custard mixture , stirring constantly, until custard coats spoon. Remove from heat. Chill custard in refrigerator. Pour chilled custard into 2-quart ice cream freezer canister. Stir in vanilla and whipping cream. Freeze according to manufacturer's instructions.

(
WIN $750
IN THE GEORGIA EGG COMMISSION'S SEVENTH ANNUAL
EGG RECIPE CONTEST
Enter your best recipe using the good Egg From Georgia (rules on reverse of this form). The winning recipe will then become Georgia's entry to the national contest, where the first place winner will receive $4,000!
GOODCOOKSOSEGOODEGGS FROM GEORGIA
$750 = 1st Place $400 = 2nd Place $200 = 3rd Place Enter your favorite MAIN DISH recipe using Georgia's good eggs, today! Just complete the information on the reverse side of this form , and attach to your recipe entry. ENTRIES MUST BE POSTMARKED BY APRIL 30, 1990.

IT'S EASY TO ENTER

(

THE STATE COMPETITION:

Be a good egg from Georgia and enter your favorite main dish recipe using the
good egg from Georgia. Just make certain your recipe follows the contest rules.

The First Place winner will receive $750; Second Place, $400; and Third Place,

$200. Prizes are nontransferable and may not be exchanged or substituted.

Contestants must be age 13 or older by Apri130, 1990.

All entries will be prejudged The top five recipes will be judged and kitchen-tested by food professionals. Winners will be notified no later than June I, 1990.

'iE NATIONAL CON'reST: The First Place winning recipe of the Georgia contest will be submitted to the national competition as Georgia's representative. State winner need not be present. A judging panel of nationally-recognizedfood authorities will determine first, second, and third place winners. (The same criteria set for the Georgia contest is used at the national level.)
A $4,000 first prize, $2,000 second price and $1,000 third price will be awarded. National winners will be notified by December 21, 1990.

'JlES:
Only main-dish recipes are eligible for the 1990 contest and m ust contain at least one large egg per serving, not including garnish. Eggs m ay be used in any form (fried, scrambled, baked, etc.)
Entry blank provided for convenience of entering and may be copied. Entry blank not required; however, each recipe must be on a separate piece of paper with name, address, daytim e phone number, and date of birth. Eligible recipes are judged equally on nutritional quality, ease of preparation, taste appeal, appearance, and creativity. Previously published recipes or past contest winning recipes will be disqualified ur:>less significant alterations have been made.
Entries m ust be postmarked no later than April 30, 1990. Entrant must be a resident of Georgia and living there at the entry deadline. Georgia Egg Commission staff, its board members, their fammes, food professionals and previous first place national contest winners are not eligible. One winner per family.
Entries become the property of the Georgia Egg Commission and will not be acknowledged or returned. In the event of duplicate recipes, entry with earliest postmark will be selected. Entry constitutes permission to edit, modifY, adapt, publish and otherwise use the recipe in any way without further compensation. Entrant also agrees to abide by the final decision of the judges. Taxes on prizes are responsibility of winners.
Entrants automatically consent to the use of their name, home state and likeness for promotional and publicity purposes without restriction, compensation or advance notification, and relinquish any and all rights and interest regarding their recipes.
ENTRY BLANK - - - - - .

NAME __________________________________________

(Fi rst)

(Last)

ADDRESS _____________________________________

(City)

(State)

(Zip)

PHONE_________________________________________

(Area Code)

(Daytime Number)

(DOB)

RECIPE TITLE:--------------------------------
MAIL BY APRIL30, 1990TO: EGG RECIPE CONTEST
GEORGIA EGG COMMISSION State Farmers' Market, Forest Park , GA 30050

Jeanne Strickland Athens, GA FIRST PLACE Junior Division
ITALIAN EGG PASTA
8 ounces rotini noodles, cooked and drained cup diced Italian Ham (proscuittio)* cup frozen tiny green peas, cooked and drained
3/4 cup diagonally sliced celery 1 cup creamy Italian dressing 6 hard-cooked eggs, chopped
leafy lettuce leaves seedless red grapes
In large mixing bowl , combine rotini , ham , peas , celery and dressing . Toss gently. Add eggs ; toss gently to combine. Cover and chill to blend flavors . To serve, mound salad on large, lettuce-lined platter. Garnish with red grapes.
Yield : 6 servings
*If proscuittio is not available , baked ham may be substituted.

Cindy Cosper Rincon , GA SECOND PLACE Junior Division
BACON & EGG BUNDLES
9 eggs 1/2 teaspoon salt 1/2 cup real bacon bits 1 cup grated Cheddar cheese 2 teaspoons parsley flakes 1 package (8-ounce) refrigerated
crescent roll dough cherry tomatoes fresh parsley
Preheat oven to 350 F. Beat 8 eggs with salt. In large skillet over medium heat; soft scramble eggs. Remove from heat. Combine bacon , cheese and parsley flakes with eggs. Set aside . Separate dough into 4 rectangles. Pinch together perforations to seal . Place on ungreased cookie sheet. Press each rectangle into 6 x 5-inch rectangle. Divide egg mixture evenly and place in center of rectangle. Pull 4 corners of dough over filling and twist to seal over filling . Beat remaining egg and brush each bundle with beaten egg . Bake for 25 minutes or until golden brown. Remove to serving plate . Garnish with cherry tomatoes and fresh parsley.
Yield : 4 servings

Elizabeth Hayes Brown Rex , GA THIRD PLACE Junior Division
PITA POCKET BRUNCH
3 pita bread rounds , cut in half to make 6 pockets
1 cup fresh mushrooms, sliced 2 teaspoons butter 8 large eggs, beaten 1 cup shredded cooked ham 6 slices American cheese 1/2 cup chopped tomatoes
salt and pepper, optional
Saute mushrooms in butter. Remove from pan with slotted spoon . Set aside. Add salt and pepper to eggs, if desired. Scramble eggs in pan where mushrooms were cooked. Return mushrooms to eggs just as they are at very soft scrambled stage and remove from heat. Mix ham into eggs. Spoon egg mixture into pita pockets , dividing it evenly. Tuck cheese slice over top of each pocket . Arrange pockets upright in a glass dish or taco holder. Place under broiler until cheese is melted. Garnish with a sprinkle of chopped tomato.
Yield : 6 servings
FOR ADDITIONAL INFORMATION CONTACT:
GEORGIA EGG COMMISSION Atlanta State Farmers' Market Forest Park, GA 30050-2082
404-363-7661

Award Winning Recipes from the
1989 Egg Recipe Contest

Two main-dish recipes featuring the creative use of hard -cooked eggs have been chosen as dual first place winners in the Georgia Egg Commission's Sixth Annual Egg Recipe Contest.
Maryann Dotson of Hartwell received a cash prize of $500 with her Baked Egg and Blue Cheese Rolls . A quick and easy hot egg salad , it will delight the palates of all blue cheese lovers. For a tasty pasta salad , try Jeanne Strickland's, Athens , Georgia, Italian Egg Pasta. Jeanne is also the state winner of the 4-H Egg Preparation and Demonstration Contest which is sponsored each year by the Commission.
A group of Muscogee County Cooperative Extension program assistants from Columbus took second prize of $200 in the Adult Division. Their recipe for Barbeque Manicotti has become a favorite among the Commissions' staff members.
Jane Syme of Atlanta was so excited when notified she had placed third in the Adult Division! Jane said her $1 00 prize money was going to be donated to the Hurricane Hugo relief fund.
Congratulations to all the winners! We hope you enjoy these prize winning recipes from the Good Eggs from Georgia!

Maryann Dotson Hartwell, GA FIRST PLACE Adult Division
BAKED EGG AND BLUE CHEESE ROLLS
6 hard-cooked eggs, chopped 1/3 cup finely chopped celery 4 teaspoons fresh minced parsley 3 tablespoons crumbled blue cheese 1/3 cup mayonnaise 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon butter, softened 6 whole wheat hamburger rolls
Preheat oven to 3500 F. Combine eggs , celery, parsley, cheese , mayonnaise, salt and pepper. Mix until thoroughly combined . Spread rolls lightly with softened butter. Divide egg salad mixture evenly between rolls. Mound mixture on bottom half of roll. Cover with roll top . Place on ungreased baking sheet ; bake for 10 to 15 minutes, or until hot and rolls are crisp.
Yield : 6 servings

Frances Ennis Nomie Green Lynette Harrell Deloris Lynch Marie Weldon Judy Liles Miranda Smith Tina Gibbons Columbus, GA SECOND PLACE Adult Division
BARBEQUE MANICOTTI
8 manicotti shells 1 pound mild sausage 3/4 cup chopped green pepper 3/4 cup chopped onion 2 cups grated potato 5 eggs, beaten 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 cup barbeque sauce 1 cup grated sharp Cheddar cheese
Preheat oven to 350o F. Spray 9 x 13 x 2inch casserole with vegetable coating spray. Cook manicotti shells according to package directions. In large skillet, brown crumbled meat. Drain the fat . Add peppers , onion and potato to browned meat. Saute until vegetables are done , about 10 to 12 minutes. Reduce heat to medium . In medium bowl , combine eggs, milk, salt and pepper. Pour over meat mixture , cook just until eggs are set. Remove from heat. Stuff prepared manicotti shells with meat and egg mixture . Place in prepared casserole . Spoon barbeque sauce over shells ; sprinkle grated cheese over sauce . Cover casserole with foil. Bake 15 minutes or until cheese melts and sauce bubbles.
Yield: 4 servings

OO:Q)
~

Jane Syme Atlanta, GA THIRD PLACE Adult Division

CURRIED EGGS AND SHRIMP
1/2 cup chopped green pepper 1/2 cup chopped celery 1/2 cup finely chopped onions 6 teaspoons butter, divided 2 cloves garlic 1 pound small shrimp, peeled and
deveined 6 tablespoons flour 1 cup half and half 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons curry powder 1/4 cup dry light sherry 6 hard-cooked eggs, sliced 2 bunches fresh spinach , cooked and
drained 12 toast points
Saute peppers, celery, onions and mushrooms in 2 tablespoons butter; simmer 5 to 10 minutes . Set aside. Using the side of a large knife, pop open the garlic cloves by laying knife on its side over cloves ; hit hard and fast so cloves will pop open . Do not chop garlic. Melt remaining butter wit h garlic . Saute shr imp until pink , 1 to 3 minutes . Remove shrimp from drippings ; set aside . Using juices and butter from sauteing , add 5 to 6 tablespoons of flour. Once thoroughly combined add 1/4 cup of the half and half and blend over low heat. Slowly add remaining half and half while stirring constantly. Add salt, pepper and curry. Add vegetables ; simmer 5 minutes adding more half and half if needed . If you choose , add sherry at this time. Add shrimp and eggs ; stir to combine . Serve over bed of spinach and toast points.
Yield : 6 servings

EGGS.
A Holiday Special.

BUTTERY SUGAR COOKIES
4 hard-cooked egg yolks 4 raw eggs, separated 1 cup butter or margarine 1 cup granulated sugar 3 cups all-purpose flour
Additional granulated sugar Seive or mash hard-cooked egg yolks. Add the raw egg yolks and mix well. In large mixing bowl, cream butter or margarine and sugar. Add egg yolk mixture. Gradually stir in flour, adding additional flour if necessary. Turn dough out onto lightly floured surface. Roll to 1/ 4 inch thickness and cut into desired shapes with cutters. Place cookies on greased cookie sheet. Brush cookies with slightly beaten egg whites, and sprinkle with granulated sugar. Bake in preheated 350F. oven for 8 minutes. Makes 6 dozen.
STRAWBERRY NOG
2 16-ounce packages frozen strawberries, thawed 4 eggs 2 cups half and half
cup milk % cup orange juice
Red food coloring Vanilla ice cream Puree the strawberries in electric blender at high speed. In large mixing bowl, beat eggs , half and half, milk and orange juice together until well blended. Stir in pureed strawberries. Add red food coloring, if desired , to obtain a desirable tint. Pour nog mixture into a 4-quart punch bowl. Float scoops of vanilla ice cream on top of punch. Makes 24- 112 cup servings.

PINEAPPLE BRUNCH QUICHE
1 9-inch deep dish pie shell 1 13 1/ 4 -ounce can crushed pineapple, drained 3 eggs, slightly beaten 1% cups half and half 1 teaspoon salt
V4 teaspoon pepper
4 drops hot sauce 2 cups shredded Swiss cheese
cup cooked ham, chopped Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. Pre-bake pie shell in preheated 450F. oven for 5 minutes. Cool. Reduce oven temperature to 425F. Drain pineapple thoroughly, pressing out excess syrup. In large mixing bowl, combine the eggs with half and half, salt, pepper and hot sauce. Stir in drained pineapple, cheese and ham. Pour into pre-baked pie shell. Bake in preheated 425F. oven for 30 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving. Makes 4 to 6 servings.

BREAD BOXED DEVILED EGGS
loaf ( 1 lb .) unsliced sandwich bread Melted butter 6 hard-cooked eggs 1/4 cup sour cream 1 teaspoon prepared mustard 112 teaspoon Worcestershire sauce 1/4 teaspoon salt Dash of pepper 1 tablespoon butter tablespoon flour 1/ 4 teaspoon salt 1 cup milk cup shredded Cheddar cheese For bread boxes, cut loaf into six equal slices. Cut a rectangle 112-inch from edge and about halfway into each slice. Remove rectangle. Save discarded bread for stuffing or bread cubes. Place bread boxes on cookie sheet, brushing with melted butter. Bake until golden brown. For deviled eggs, halve eggs. Scoop out yolks. Mix yolks with sour cream , mustard, Worcestershire sauce, salt and pepper. Set aside _Meanwhile, for cheese sauce, melt butter in saucepan, and blend in flour and salt. Cook until smooth, stirring constantly. Remove from heat. Gradually stir in milk. Bring to boiling point over medium heat, stirring constantly for one minute. Add cheese and stir until melted. To serve, place two deviled egg halves in each bread box. Spoon sauce over all. Makes 6 servings.
CREAMED HAM
3 tablespoons butter or margarine 4 tablespoons flour 2 cups milk 1 cup shredded Cheddar cheese 4 hard-cooked eggs, chopped 2 cups cooked ham, diced 1/3 cup diced pimento 1 16-ounce can English peas, drained Melt butter in skillet. Add flour, and stir to form paste. Slowly add milk, stirring constantly. Add cheese and remaining ingredients. Cook until slightly thickened. Serve on toast points, potatoes, or in rice ring. Makes 6 to 8 servings.

CALICO OMELET
3 eggs 3 tablespoons water
Dash of Tobasco sauce tablespoon butter or margarine 112 cup shredded Cheddar cheese 1/3 cup cooked ham , chopped
1h cup chopped broccoli , cooked
Grated Parmesan cheese In small mixing bowl , beat together eggs, water and Tobasco sauce. Heat butter in a 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should begin to set at once. With pancake turner, carefully draw cooked portions at edges toward center, so uncooked portions flow to the bottom. Tilt skillet , as it is necessary , to move eggs rapidly over heat to prevent over-cooking . While top is still moist and creamy looking, layer with cheese, ham and broccoli over one half of omelet. With pancake turner, fold omelet in half, turning out onto platter with a quick flip of the wrist. Sprinkle with Parmesan cheese . Makes 2 servings.

CRANBERRY RAISIN LOAF
4 112 cups all-purpose flour, sifted 2 cups sugar
4 112 teaspoons baking powder 2 teaspoons salt teaspoon cinnamon 112 teaspoon nutmeg 2 cups Wheat Chex cereal, crush
2h cup raisins 2 eggs, slightly beaten 4 tablespoons salad oil 2h cup orange juice 2 cups cranberry sauce, drained and cubed Grease two 8 112 x4 112 x2 1/2- inch loaf pans. Sift together flour, sugar, baking powder, salt and spices. Stir in cereal and raisins. In large mixing bowl , combine eggs, oil, orange juice and cranberry sauce. Add dry ingredients, stirring just until moistened_ Pour into pans. Bake in preheated 350F. oven for 60-65 minutes or until knife inserted in center comes out clean. Cool 15 minutes before removing from pan. Makes two loaves.

SWEET POTATO CREME PIE
9-inch deep dish pie shell 2 1/ 4 cups baked or boiled sweet potatoes , mashed
1/4 cup butter or margarine, softened
2h cup sugar
3 eggs, beaten 1/4 cup milk 1 teaspoon vanilla 1/ 4 teaspoon nutmeg
Pinch salt 1 cup nuts 1/4 cup brown sugar
* Marshmallow Cream Meringue
Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. Pre-bake pie shell in preheated 450F. oven for five minutes. Cool. Mash sweet potatoes, set aside. In large mixing bowl, cream softened butter with sugar. Add beaten eggs, milk, vanilla, nutmeg and salt. With mixer at low speed, add mashed, sweet potatoes. Mix until all ingredients are together and mixture is smooth. Pour into pre-baked pie shell. Bake in preheated 350F. oven for 30 minutes. Remove from oven . Sprinkle nuts and brown sugar on top of pie. Bake 15 minutes longer. Let cool. Top with Marshmallow Creme Meringue. Makes 6 to 8 servings.
*MARSHMALLOW CREME MERINGUE
3 egg whites Dash of salt
7 ounces marshmallow creme In small mixing bowl , beat egg whites with a dash of salt, forming soft peaks. Gradually add marshmallow creme, beating until stiff peaks form . Spread over cooled pie, sealing to edge of crust. Bake in preheated 350F. oven for 12 to 15 minutes.

6 eggs 1/4 cup sugar
1 teaspoon cinnamon 1 quart orange juice, chilled
quart pineapple juice, chilled quart gingerale, chilled Orange sherbet, optional Combine eggs, sugar and cinnamon in a blender container and process at a high speed for one minute. Pour chilled juices and gingerale into a 4-quart punch bowl. Add egg spice mixture, stirring slowly. If desired, place scoops of sherbet on top of punch. Makes 24- 112 cup servings.

The holiday season is more than a warm fire , a tree, family and friends...
lt"s a time we all pause to remember its real meaning and the love it lends.
A " Dozen thanks for your help throughout this previous year. ..
And Best Wishes to you and yours for a New Year filled with Good Cheer!