Greatest Recipes

4 Dried black mushrooms

4 Water chestnuts

1/4 lb Chinese cabbage

1/4 c Sliced bamboo shoots

1/8 lb Chinese roast pork

3 Eggs

2 tb Peanut oil

1/2 ts Salt

1/2 ts Sugar

1 ts Dry sherry

1 ds Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets). Serve immediately on a warm platter. This version is served without a gravy.From the Gourmet Chinese Regional Cookbook, Castle Press.

1/4 c Butter, plus …

2 T Butter

3 T Cocoa

1 1/4 c Sugar

2 Eggs, beaten

3/4 c Flour

1/3 c Chopped pecans

1 t Vanilla

1/4 t Salt

1/4 t Baking powder

———————————-TOPPING———————————- 3 T Butter

3/4 c Sugar

2 Eggs, beaten

1 Egg yolk, beaten

2/3 c Chopped pecans

3 T Flour

1 t Vanilla

Heat oven to 350 degrees. Grease and flour 9×9x2 inch pan. Melt butter in 2-quart saucepan; remove from heat. Mix in cocoa, sugar and eggs. Stir in remaining ingredients except topping. Spread in pan. Bake 23 minutes. Meanwhile, prepare topping: Melt butter in 1-quart saucepan; remove from heat. Mix in sugar, eggs and egg yolk.

Stir in remaining ingredients. Immediately pour topping over brownies; spread evenly. Bake about 18 minutes longer or until firm; cool. Cut into 2 1/4 x 1 1/2 inch bars.

300 Eggs

200 tb Milk

12 1/2 c Cold lard

200 tb Cat hair or feathers, etc.

As served by King Neptune: Combine eggs and milk, beating with a whisk until frothy. Pour into cooking pans, cooking each in one piece, turning each when one side is slightly less than done. When the eggs are almost done remove from heat and smooth the cold lard across half of the omelet and fold in half. Sprinkle the hair on top and cut into as many servings a needed. Submitted By JOHN SCHLANK On SUN, 12 NOV 1995 181831 -0800

1 qt Day-old bread crumbs

1 qt Day-old crumbled corn bread

1 qt Day-old biscuits

1 c Chopped onion

1 c Chopped celery

1/4 c Chopped gr onion with tops

1/4 c Chopped parsley

1 1/2 ts Sage

1 ts Salt

1/4 ts Pepper

2 c Turkey Broth defatted

1/2 c Melted butter

2 Slightly beaten eggs

In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well, but lightly. (You may add extra broth) Mixture should be extra moist. Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes of turkey roasting time. Before serving, blend stuffing from turkey with that baked separately. Makes 11 or 12 cups. Sometimes the cooks in your family added hard-cooked eggs.

5 c All purp- flour

3 c Sugar

5 ts Baking soda

4 Eggs

2 ts Salt

1 c Veg. oil

2 ts Ground allspice

1 qt Buttermilk

15 oz Box bran flakes w/raisins

2 ts Vanilla

Using the largest bowl you have, combine the first four ingredients. Add the bran flakes and sugar, and mix. In a mixer bowl, beat the eggs. Add the oil, buttermilk, and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight-fitting cover, and store in the refrigerator until ready to use. This batter will keep for 6 weeks. (Date the container the day you make the muffins) When ready to bake, do not stir batter when dipping out to fill the muffin pan. To bake, preheat the oven to 375 F. Using about 1/2 cup batter for each, drop the batter into paper-lined muffin tins. Bake the muffins for 20 min, or until the top springs back when touched with your finger. From: Cooking From Quilt Country Shared By: Pat Stockett

1 ea 9-inch Graham Cracker Crust

3 ea Large Uncracked Eggs.

1/2 c Plus 2 T Sugar

1/4 c Lemon Juice

1/2 pt (1 C) Whipping Cream,Whipped

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry ‘n’ Spice Sauce.