Bert's Barnyard Buddies Egg Recipes Page

Grace's Egg Salad Recipe

Big Granny's Baked Custard

Deviled Eggs

Leatrice's Potato Salad

Egg Drop Soup

Really good basic scrambled eggs

Caramel Squares

French Egg Nests.

Gourmet French Omelet

Left over French fry omelet

Grace's Egg Salad Recipe

This recipe has it’s derivation in World War II. My father raised chickens and vegetables and at time there was too much of each. My mother, Grace DeValcourt, devised this recipe to use the excess lettuce and eggs.

This recipe is from 1942-43 and is over sixty years old.

	2 or more eggs (boiled gently for 15 minutes)
	2 heaping tablespoons mayonnaise
	3 tablespoons bottled French dressing
	3 tablespoon sweet pickle relish
	salt and pepper to taste

Peel the eggs and mince the warm hard cooked eggs with a fork until small pieces form. Stir in mayonnaise, French Dressing, pickle relish and seasonings. Blend well using fork. Usually it was served slightly warm. Amounts of mayonnaise and French dressing may be adjusted according to the number and size of eggs

Cut well chilled iceberg lettuce in wedges and spoon dressing over cut edges.

This salad served with a cup of soup or a sandwich can be a complete meal.

Gloria D. Marcotte--Jefferson, LA

Chef

Recipe for Big Granny's Baked Custard.

This is an old recipe =

inherited by Gladys Sealy (1890-1975)

	Use 3 cups milk for six servings. Use general proportions with 1/8 tsp = salt and make according to general directions.
	2 egg yolks or 1 whole egg to each cup of liquid.
	2 Tbs sugar
	1/5 tsp salt
	1/4 tsp vanilla

Mix eggs slightly beaten, add sugar and salt, add either hot or cold milk.

For baked custard add vanilla and pour into greased custard cups.
2 cups milk for each cup of mixture. Set in a pan containing a little hot water;bake it in moderate oven about 25 minutes or until firm. For soft or boiled custard, cool mixture in double boiler and stir constantly until custard coats the spoon.

It s wonderful, but confusing for a novice to make!
Submitted by Gwen B. Sealy
Shreveport, Louisiana

Deviled Eggs

	6 hard-cooked eggs
	2 tablespoons mayonnaise
	3/4 teaspoon prepared mustard
	1/2 teaspoon lemon juice
	1/4 teaspoon salt, optional
	1/8 teaspoon pepper

Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors.

(For Halloween - put 1 drop of red dye or some paprika in the center of the deviled egg - The deviled eggs looks like a eyeball)

Submitted by:

Suzanne Ruiz--Violet, La

Leatrice's Potato Salad

	5 lbs bag of brown Potatoes
	7 hard boiled eggs
	1 sm jar of dill relish
	1 sm jar of sweet relish
	1 med jar of olives (no seeds) with pimentos
	Mayonnaise

Boil potatoes until soft. Peel and cut potatoes into small pieces.

Boil eggs. Peel and cut the whites into small pieces. Mash the yellow yokes with a fork.

Mix all of the above together. Add mayo to your liking. The more mayo, the creamier the Potato Salad. Refrigerate for several hours before serving.

Submitted by:

Suzanne Ruiz--Violet, La.

Egg Recipe # 1

Chef

Egg Drop Soup

	6 chicken breast- to be boiled
	2 scrambled eggs ( raw)
	1/2 cup green peas ( frozen is fine)
	2 teaspoons of Creole seasoning
	2 teaspoons of chicken stock
	1/2 teaspoon of chopped green onions ( or more if you want)
	1/2 cup chopped celery
	1 Tablespoon of corn starch

In a large pot, mix chicken breast and 1 gallon of water- bring to a boil and then lower the temperature until it is just bubbling a little-heat for about one hour, then remove chicken, let cool and cut up into bite size pieces.

Add celery, chicken stock,and seasoning into the pot with the water and cook for 30 minutes. Add corn starch until mixture boils again then add peas and cut up chicken. Cook for 3 minutes , then stir in 2 raw scrambled eggs SLOWLY for about 4 minutes -

add green onions for color and serve

This recipe came from an Offshore Cook located on a rig in the Gulf of Mexico

Melissa Wiygul

Hilly, Louisiana

Recipe # 2

Really good basic scrambled eggs

	Eggs ( at least 3)
	1 or 2 Tablespoons of Butter or oleo ( I use Parkay)
	salt and pepper to taste
	skillet

Put skillet on cooktop over medium heat, add butter and wait for it to melt

Scramble the eggs in a measuring cup or large bowl with a fork until mixed

add salt and pepper to taste and add to skillet

Using a spoon, move the eggs around on the skillet using a figure 8 pattern and scraping the sides so the eggs don't stick. Once all the juice is out, your eggs are done.

Try some of these add ins for extra taste:

	Canned Mushrooms,
	grated cheese ( watch this closely, it likes to burn! )
	chopped up green onions
	parsley
	Broken up cooked bacon

These eggs are great served on toast with a side of bacon

Enjoy!

Melissa Wiygul

Hilly, Louisiana

Recipe # 3

Caramel Squares

	1 stick butter or oleo
	1 cup brown sugar, packed
	1 egg
	3/4 cups of flour
	1 teaspoon baking powder
	1 teaspoon imitation vanilla extract
	1 cup chopped nuts ( I like pecans)

Grease and flour an 8 x 8 pan- preheat oven to 350 degrees

Melt butter and brown sugar over LOW heat in a pan, mix well and let cool

beat egg and blend into mixture. Add flour, baking powder and vanilla to mixture and stir well. Add nuts if desired.

Put in pan and bake for 20 to 30 minutes or until center is firm.

cut into squares when cool, if you can last that long!

This is an excellent dessert for the fall and is wonderful with apple sauce.

Melissa Wiygul

Hilly , Louisiana

Flippy

French Egg Nests.

	2 thick slices of French bread
	3Tbs. butter or margarine
	2eggs
	salt and Tabasco pepper sauce to taste
	Grated Cheddar cheese

Take the French bread slices and hollow them out in the center. Dot with butter. Break egg into each hollow. Salt lightly and add 3 drops of Tabasco pepper sauce to each egg. Sprinkle with cheese. Bake in a 325 degree oven until eggs are set.

Makes 2 servings

Katherine Reynaud

New Orleans, LA

Gourmet French Omelet

	5 oz of sliced caned mushrooms drained (fresh may be substituted)
	3 Tbs of butter or margarine
	6 eggs, beaten till fluffy
	1/3 cup milk
	salt and pepper to taste
	3oz shredded Sharp Cheddar cheese
	1 tsp finely chopped chives

Saute mushrooms in 1 Tbs. of Margarine. Melt remaining margarine in 10inch skillet over low heat. Combine eggs, milk and seasonings; pour into skillet. Cook slowly as egg mixture sets, lift slightly with a spatula to allow uncooked portion to flow underneath. Cover omelet with 1/2 cup Cheese, mushrooms and chives; fold in half and sprinkle with remaining Cheese. Makes 3 to 4 servings.

Katherine Reynaud

New Orleans, LA

Left over French fry omelet

	Left over French fries
	2 Tbs butter or margarine
	2 eggs beaten till fluffy
	salt and pepper to taste

Melt the butter or margarine in a skillet. Toss in your left over fries and coat in the butter/margarine till warmed through. Pour on your scrambled egg mixture and gently lift fries to coat and allow egg mixture to go to the bottom of the pan. When set flip and cook on the other side. Salt and pepper to taste.

Katherine Reynaud

New Orleans, LA

Flan with Carmel Sauce

1 c. sugar

4 eggs

1 can evaporated milk

1 8 oz Philadelphia Cream Cheese

1 tsp. Vanilla

Mix everything together. Spray 3 small glass pans with non-stick spray. Pour ingredients in pans. Place pans inside a pan with water. Bake for 1 hour at 350 degrees. Let cool before inverting onto a serving dish.

Carmel Sauce

¾ c. sugar

½ c. margarine

¼ c. brown sugar

Melt all ingredients in saucepan over medium heat until it dissolves and becomes thicken. Cool and pour over cooled flan.

Submitted by: Me--Bert

Eggnog

2 cans evaporated milk

1 c sugar

4 egg yolks—NO whites

1 c milk

1 tbsp vanilla

1 tsp. Nutmeg

Mix all ingredients in saucepan until 2 minutes after boiling—stirring constantly. Refrigerate and serve cold. Makes 1 quart.