Part 3

½ lb. hard sausage links 2 T. vegetable oil 2 T. butter 1 coarsely chopped onion 1 thinly sliced garlic clove 2 red or green bell peppers, seeded and cut into strips 2 boiled peeled and diced medium potatoes 2 peeled and diced medium tomatoes 1½ tsp. basil 1½ tsp. oregano 2 T. minced parsley Salt and pepper 8 eggs 3 T. water Butter ½ C. grated Parmesan cheese

Place sausage links in pan with ½ inch water. Bring to boil and cook until water has nearly evaporated and sausages are browned. Turn frequently. Drain sausages and slice ½ inch thick. Heat oil and butter in ovenproof frying pan over medium heat. Saute onion, garlic, and peppers until soft. Add sausage, potatoes, tomatoes, herbs, salt and pepper. Saute for 2 minutes.

Beat eggs lightly with water. Pour into buttered frying pan with other ingredients and cook over medium heat until bottom of omelet is set and browned.

Sprinkle with cheese. Place pan under preheated boiler until top is puffed and browned. Cut into wedges and serve.

GARNISHING WITH EGGS

1. Sliced hard-cooked eggs provide color and nutrition to a sandwich plate, salads, and green vegetables. A dash of paprika makes them even more colorful.

2. Sieved eggs can be applied in ribbons with a cake decorator to molded salads.

3. Chopped eggs yolks can be sprinkled on cream sauce coverings for added flavor and color.

SCOTCH EGGS

6 servings

_A coating of sausage and bread crumbs makes a hearty snack of hard-cooked eggs. After cooking to a golden turn, they can be eaten hot or cold. Scotch eggs are a traditional companion to a mug of ale or beer._

¾ lb. bulk pork sausage 12 hard-cooked eggs 1 egg, beaten ⅓ C. fine dry bread crumbs Fat for deep frying

Divide sausage into 12 equal portions (l oz. each). Shape each portion into patty and wrap completely around 1 hard-cooked egg, pressing edges together to seal. Dip sausage-wrapped eggs in beaten egg, then roll in bread crumbs until completely coated.

Cook eggs in preheated 375° F. deep fat until golden brown and heated through, 7 to 9 minutes. Drain on absorbent paper. Serve hot or cold.

Drinks

INSTANT EGG PICK-UP

1 serving

_In the morning, this quick concoction provides needed nourishment to see you through until lunch. It’s also great for a nightcap, or whenever an energy lift is needed._

1 egg 1 C. orange juice 1 T. honey, optional

Measure all ingredients into blender or shaker container. Cover. Blend or shake until well blended. Pour into tall glass. Serve immediately.

Variation: Just before serving add 1 scoop orange or lemon sherbet.

Plan Meals with the Basic 4 Foods Every Day

MEAT GROUP

2 servings per day

Meats, variety meat (heart, liver, kidney), poultry, eggs, fish, dry beans and peas, peanut butter.

A serving is: 2-3 oz. lean cooked meat; 2 eggs; 1 cup cooked dry beans or peas; 4 tablespoons peanut butter.

This protein-rich group, good for growth and repair of body tissues; healthy muscles, skin, organs, blood and hair; also gives us iron, niacin, riboflavin, and thiamine.

BREAD-CEREAL GROUP

4 servings per day

Whole grain, enriched, and restored breads (check labels); also cereals, flour, macaroni, rice, wheat, rolled oats, and baked goods.

A serving is: 1 slice bread, ½ cup cooked cereal, grits, macaroni, or rice, 1 oz. enriched ready-to-eat cereal.

These supply food energy, protein, iron, and B vitamins.

MILK GROUP

Some for everyone

Children to 9 2-3 cups 9-12 3 cups Teenagers 4 cups Adults 2 cups Women pregnant 3 cups nursing 4 cups

Cheese can be used as part of the milk to provide calcium for strong bones and teeth; riboflavin, and vitamin D when milk is fortified.

VEGETABLE-FRUIT GROUP

4 servings per day

Citrus fruits, tomatoes, strawberries, cabbage, cantaloupe, for vitamin C.

Vegetables—yellow or dark green—carrots, sweet potatoes, broccoli, spinach, etc. for vitamin A.

This group builds healthy gums, body tissues, and skin; better vision, and good growth.

Microwave Cooking

GENERAL TIPS

1. Don’t try to cook an egg in the shell in the microwave. It could explode.

2. Eggs continue to cook after they are removed from the microwave. Take them out just before they are done.

FRYING EGGS

1. Use a browning skillet.

2. Pierce the yolk in the shape of a cross to break the surface. This step will eliminate the possibility of the yolk exploding.

3. Always place a glass of water in the microwave alongside the skillet. The water will absorb some of the microwave, allowing the white and yolk to cook at the same rate of speed.

4. Bacon cooked along with the egg helps retard overcooking of the yolk.

SCRAMBLING EGGS

1. For a fluffier texture when scrambling eggs, remember to stir the egg mixture frequently.

2. Don’t overcook.

POACHING EGGS

1. The eggs must be covered with water to assure even cooking.

2. Piercing the yolk in the shape of a cross to break the surface membrane will eliminate the possibility of an explosion.

The exact time of cooking eggs in a microwave oven will vary according to the number of eggs to be prepared at one time and the size and temperature of the eggs.

EGGS ARE ECONOMICAL

Texas eggs are an economical means of adding a lot of nutritive value to the menu. The price per two-egg servings of large eggs ranges from 11 to 16 cents; for medium eggs, from 9½ to 14 cents.

Table of Contents

Scrambled Eggs 2 Fried Eggs 3 Poached Eggs 3 Baked Eggs 4 Soft-Cooked Eggs 4 Hard-Cooked Eggs 4 Egg Salad 5 Deviled Eggs 5 Meat Batter 6 Pickled Eggs 6 Mayonnaise 7 Eggs Benedict 7 Hollandaise Sauce 7 Baked Custard 8 Rice Pudding 9 Easy Baked Cheesecake 10 Lemon Meringue Pie 10 Custard Pie 11 Carrot Cake 11 Seven Minute Frosting 11 French or Plain Omelet 12 Puffy Omelet 13 Crepes 14 Cheese Souffle 14 Sweet Potato Souffle 15 Spinach Souffle 15 Quiche Lorraine 16 Huevos Rancheros 17 Egg Tortilla 18 Flan 18 Eggs Guacamole 18 Rellenos with Beef 19 Sopapillas 19 Eggs Florentine 20 Eggs Goldenrod 21 Fried Egg Sandwich 22 Monte Cristo 22 Baked Cheese and Eggs 23 Timbales 24 Duchess Potatoes 24 Golden Buck 25 Special Egg Frittata 25 Scotch Eggs 26 Instant Egg Pick-Up 27

_Tips on Cooking with Eggs_ Following a Recipe 1 Tips on Making Meringue 10 Nutritional Values 12 Selecting Eggs by Quality 19 Selecting Eggs by Size 20 Storing Texas Eggs 23 Garnishing with Eggs 25 Basic Four Food Groups 28 Microwave Cooking 29

Footnotes

[1]It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.

[2]Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

[3]To make handle ovenproof, cover completely with aluminum foil.

[4]Sandwiches also may be sauteed in 2 tablespoons butter in large fry pan over medium heat, turning as necessary until golden brown on all sides.

[5]Cooked, well-drained chopped broccoli, cauliflower, spinach or asparagus; sauteed well-drained chopped mushrooms; chopped cooked chicken, turkey, ham, chicken livers or well-drained shrimp; well-drained flaked crabmeat, salmon or tuna.

FOR FREE RECIPES AND INFORMATION ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE: REAGAN V. BROWN, COMMISSIONER TEXAS DEPARTMENT OF AGRICULTURE P. O. BOX 12847, CAPITOL STATION AUSTIN, TEXAS 78711

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.