Chile Egg Puff (can reheat easily)
10 eggs
1/2 c. unsifted flour
1 t. baking powder
1/2 t. salt
1 pt. small curd cottage cheese
1 lb. shredded jack cheese
1/2 c. melted butter
2 4oz cans of diced green chilies (may cut in half if serving small children that find the dish too spicy)
Beat eggs with electric mixer in bowl until light and lemon colored (farm fresh eggs may never appear very light) add flour, baking powder, salt, cottage cheese, jack cheese and butter. Blend smoothly, stir in chilies. Pout into well greased 9X13 pan. Bake at 350 for 35 min or until top is browned and center appear firm.
Meringues
(Nourishing Traditions cookbook)
6 egg whites
pinch of sea salt
3 T arrowroot powder
1/4 c maple syrup
1 T vanilla
Be sure to use a very clean bowl. Cook overnight at 150 degrees.
Line a cookie sheet with buttered parchment paper. Beat egg whites with salt until they form stiff peaks. Beat in arrowroot. Slowly add maple syrup and vanilla, beating constantly. Place six blobs of egg white mixture on parchment paper and form a little hollow in each one. Cook overnight in warm oven. Let cool before removing parchment paper. Store in airtight container until ready to use or eat.
(note- I’ve only tried these once and did not have much success, however, it was a humid day.)
Basic Meringues (less healthy method)
5 lg egg whites
1 c extra fine sugar ( I’ve just used my regular sugar
Beat the egg whites in a large mixing bowl with electric mixer at high for 5 minutes or until stiff but not dry. Sprinkle 1/4 c sugar over the egg whites and beat for 3 min longer. Sprinkle the remaining sugar 1 T at a time over egg white mixture and fold in gently but thoroughly, using a rubber spatula. Drop by heaping tablespoonfuls, 2 inches apart onto oiled brown paper over cookie sheets. Bake in preheated 250 degree over for 55 min. Take from over and immediately remove the paper onto cooling racks.
Variations:
Chocolate Meringues
Combine 1 1/2 T cocoa with the sugar and beat into egg whites as directed. Bake 1 hour
Chocolate Chip Meringues
Fold in 1/2 C chocolate chips into Basic Meringue just before dropping onto prepared cookie sheets
Pickled Beet Eggs
2 cans whole beets with liquid
Water
1 c vinegar
Hard boiled eggs- shell removed (1-2 dozen)
After eggs are cooked and cooled, remove the shell. Place eggs in a large jar (we use a gallon jar like a tea jar). Add the beets with liquid. Add vinegar. Then add enough water to cover the eggs. Let sit in fridge for 2 or more days. Eggs should turn beet color and be tart. More vinegar can be added if they aren’t tart enough for you. We serve them cut in half as they are quite pretty. Most people take time to acquire a taste for these.
Scotch Eggs
3/4 pound of pork sausage (add sage, salt and pepper to taste)
6 hard-cooked eggs, cooled and peeled
1 T. Dijon mustard
1 egg
1/2 c garlic and herb breadcrumbs
Preheat oven to 400. Divide sausage into 6 equal portions. From sausage into a flat disk in your hands and wrap around egg, sealing egg completely with sausage. Whisk together mustard and remaining egg. Dip each egg in mustard mixture, then roll in breadcrumbs to coat completely. Place eggs on a cooling rack that is on a baking sheet; bake for 15 to 20 min or until eggs are crisp and sausage is completely cooked. Let cool, then cut into halves or quarters. Serve with additional mustard if desired.
