Guido's Omelet and Bistro Broccoli Salad
Eggs and Food Safety
Rotini Salad Alfredo and Baked Nordic Fondue
Asparagus and Parmesan Frittata and Taco Pie
Tomato and Cheese Strata and Cinnamon Twists
Easiest Chocolate Peanut Butter Pie
Eggs, like other foods, are susceptible to bacterial growth due to their concentrated content of nutrients and high quality protein. The bacterium of particular importance to eggs and egg products is Salmonella (Sal'-mo-nell'a).
Salmonella—Bacteria which originate in the intestinal tract of warm blooded animals. Anything that touches the intestinal tract of these animals may be contaminated. Before they are packed, eggs are washed and sanitized and this reduces Salmonella bacteria that may be present on the shell. If the shell is cracked, chipped or broken, Salmonella could enter the egg. Salmonella can cause illness, salmonellosis, if ingested in large numbers, however, this is generally due to faulty hygiene, poor food handling methods or inadequate cooking or inadequate refrigeration.
When purchasing shell eggs, follow these guidelines:
Yield: 24 Servings
Cook pasta according to directions; drain
In large bowl, combine pepper, peas and green onions. Add pasta and stir gently.
In separate bowl, blend yogurt, mayonnaise, Parmesan cheese, basil or dill, garlic salt and pepper. Mix dressing into salad.
Add hard-cooked eggs and combine gently. Cover and refrigerate until serving.
* For a deviled egg variation, omit basil or dill. Substitute 1/2 teaspoon each of paprika and curry powder for 24 servings.
** If using peeled, hard-cooked egg product.
Per Portion: Calories—297, Protein—15 g, Fat—12 g, Carbohydrate—32 g.
Percent U.S. RDA Met Per Portion: 34% Protein, 20% Calcium, 26% Phosphorus, 15% Iron, 36% Vitamin A, 27% Thiamin, 29% Riboflavin, 13% Niacin, 73% Vitamin C.
Provided by American Egg Board
In small bowl, blend 1/3 cup butter with garlic and 1/2 tsp. mustard. Cut bread into 1/2-inch slices. Spread one side of each slice with butter mixture. Blend cheese, onion, salt, paprika and pepper; set aside. In saucepan, melt remaining 1/3 cup butter. Add flour and cook, stirring, until bubbling. Remove from heat. Blend in milk and remaining mustard. Cook, stirring, until thickened and smooth. Add tomatoes. Blend 1/2 cup mixture into eggs; add to sauce; blend well.
In 13x9x2-inch butter baking dish, alternate bread and cheese, reserving 1/2 cup cheese mixture. Pour sauce over all. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Bake, uncovered, at 375 degree F. for 45 minutes, or until golden and puffed.
Makes 8 servings.
Provided by Cheese Recipes From Norway
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
Copyright © 1994-2018,