Thursday, June 28, 2012

Eggs Over Evie: Deviled eggs and Beef Lasagna

      Hi... I'm sick today... I feel horrible... Bleagh! I hate being sick. I had to stop writing for a while because school has started again. But today I'm staying home. Forgive me, for my writing may not be as good as when I'm well and healthy. Right now I feel like a used, shriveled up old tissue that has been carelessly thrown on the side walk. Here are today's recipes from Eggs Over Evie:

Anything home-baked really
personalizes a meal.
~ Ann Clark

Deviled Eggs

Ingredients:
6 hard-boiled eggs, peeled
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
3 tablespoons mayonnaise (or miracle whip)

How to make
Cut the eggs in half lengthwise. Slip out yolks, place them in a bowl, and mash with fork. Add salt, pepper, mustard and mayonnaise . Stir to mix well. Refill whites with egg yolk mixture, heaping it up lightly.






Kitchen Tip #7
To keep hard boiled eggs from getting that green 
ring around the yolk, use a pin to poke a tiny hole
in the large end of the egg before boiling. Some say
this also makes the egg easier to peel.

...

Get your windows open,
and your kitchen fan on!
~ Emeril Lagasse

Beef Lasagna 

Ingredients:
1 and 1/2 pounds of ground round or sirloin
1/4 teaspoon garlic powder
2 tablespoons dried parsley flakes
1 tablespoon dried basil
2 teaspoons salt
2 (14.5-ounce)  cans diced tomatoes
2 (6-ounce) cans tomato paste
10 ounces lasagna noodles, cooked
1 and 1/2 pounds mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese


How to make
Brown meat slowly in heavy skillet. Add garlic powder, half of the parsley, the basil, half of the salt, the tomatoes, and the tomato paste. Simmer uncovered on low heat about 30 minutes, stirring occasionally. Meanwhile, follow package directions to cook noodles in large pot of boiling salted water until tender. Drain and rinse under cold water. ~ Preheat oven to 375 degrees F. Spray a large lasagna pan with no-stick spray. In large bowl, combine ricotta with beaten eggs, pepper, grated Parmesan, and the remaining parsley and salt. When meat sauce is ready, begin assembling lasagna. ~ Place a layer of cooked noodles on bottom of pan. Spread half of cheese mixture over it. Add a layer of mozzarella slices. Top with half of meat sauce. Repeat all 4 layers. When assembled, you may cover with foil and refrigerate until ready to bake, or bake immediately for 30 minutes Let stand about 10 minutes before cutting. ~ Serves 6-8.


Kitchen Tip #8
To take any bitterness out of your meat
sauce, add a spoonful of grape jelly.

      That's all for now, folks. I suggest you read Eggs Over Evie, it's an excellent egg-cellent book. I'd better go and rest now. See you soon. Bye :)



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