Tomato Cheese Souffle

Steps in preparation:

Prepare as cheese souffle but use tomato juice instead of milk. Stuffed Eggs First, cook the eggs in either of the following ways: Cover with boiling water, let simmer 15 to 20 minutes. Plunge immediately into cold water to keep yolks from discoloring and to remove shells easily. Or (2) Place hot water in both parts of double boiler. When water is boiling in lower part of boiler, place eggs in upper part. Cook 25 to 30 minutes. Next, cut hard-cooked eggs in halves. Remove yolks and fill whites with any of the following fillings (for special occasions, whites may be tinted with vegetable coloring or in beet or spinach juice).

Fillings

(a) Mashed egg yolk with chopped pickle and enough mayonnaise to make moist.

(b) Chopped nuts, creamed cheese, and mashed egg yolks.

(c) Mashed egg yolks with mayonnaise and salt.

(d) Use your imagination on vegetable, nut, etc.,combinations.

Cheese Souffle/Soufflé au fromage

Assemble these supplies:

• 1 cup grated cheese
• 1 cup thick cream sauce as follows
• 3 to 4 tablespoons melted margarine
• 4 tablespoons flour 1/4 teaspoon salt
• 1 cup milk

Steps in preparation:

1. Melt butter in saucepan, add flour and salt, let bubble up together. 
2. Take off heat, add milk all at once; cook over low to medium heat, stirring constantly until thickened.

Egg et Stew Noodle

Assemble these supplies:

1 box egg noodles or 2 cups dry home-made ones
1 teaspoon salt
3 eggs
4 tablespoons oil
1 cup cubed gluten
4 tablespoons flour
2 cups cold water
2 teaspoons vetsin
1 cup canned or cooked dry garbanzos (optional)


Steps in preparation:

Place beaten eggs in the hot oil in a skillet. Cook as for scrambling except continue cooking, stirring constantly, till the oil cooks out of the eggs and they are medium brown. They will foam and bubble on top. This gives the nice flavor. If they do not foam, add more oil. After they have browned add the gluten and cook a little longer. Stir in flour and vetsin, mixing well. Add water as for gravy and till thickened. Cook noodles in 4 cups boiling water. Drain if neces-sary. Combine egg mixture and noodles and mix well. If garbanzos are used, add after, eggs and noodles are mixed.

Egg Cutlets (Escalopes oeufs)

Assemble these supplies:

6 hard-cooked eggs, chopped
1/2 cup grated cheese
1 teaspoon vetsin
Salt to taste
1 cup mushroom soup
1 egg beaten
4 tablespoons butter
Fine bread crumbs or corn meal

Steps in preparation:

Add egg, cheese, seasonings and mushroom sauce. Blend well. Pat into an oiled layer pan. Chill in refrigerator. Cut with cookie cutter. Dip in crumbs, egg and then in crumbs again. Saute in butter till lightly brown.

Creamed Eggs With Mushrooms

Assemble these supplies:

3/4 cup evaporated milk
1/4 pound mild cheese, grated
4 hard-cooked eggs
1/2 cup sauteed mushrooms (asparagus or string beans may be used, also chopped, sauteed gluten or tokwa.)


Steps in preparation:

Scald milk in top of double boiler. Add cheese, eggs and mushrooms. Serve on toast or in toast timbales. Timbales are made by trimming crusts from edges of soft bread. Press into muffin tins to form cup. Place in moderate (350° F.) oven and allow to toast slowly.