Chicago Tribune from Chicago, Illinois • 98

"TTT rTyr rff ny. r. Food Guide 22 Section 6 Chicago Tribune, Thursday, April 14. 1977 Leftover eggs take on gourmet flair 2 tablespoons chopped parsley Get butter hot in saucepan; blend la flour. Cook and stir 2 minutes.

Stir in salt and pepper; gradually add milk. Simmer, stirring, until sauce thickens. Stir In deviled ham and onion. Put egg halves in small buttered baking dish. Pour sauce over; sprinkle with crumbs.

Bake at 375 degrees 15 minutes. Garnish with parsley and serve hot Wife's-night out By Johnrae Earl If I jf'kZi" i Ws A3 4 1 ft. I. i Jf i i- i 'vJ'O Hearty pork stew has pJace on spring menu when weather is chilly. It's still stew time IT WAS LOTS OF fun coloring and decorating all those eggs for Easter.

Remember? Now, four days later, you must be getting mighty tired of those darned things. But don't despair, there's more than one way to slice a Jiard boiled egg. You can always chop bard boiled eggs to make an egg salad with mayonnaise, chopped olives, and chopped celery. You can slice them on cooked asparagus spears and then cover them with melted cheese for a neat treat. For lunch you can spread the egg salad on hard rolls and top it with a slice of swiss cheese and a slice of bologna.

If you're making a meat loaf, place hard boiled egg in the center of the meat before baking. Another trick is to place egg dices on a salad plate, top them with thinly sliced onion rings and a bechamel sauce. A GREAT GOURMET salad can be prepared with your leftover eggs. You merely chop several eggs into a salad bowl, add chopped raw spinach, crumbled cooked bacon, and cubes of your favorite cheese. Blend with an oil and vinegar dressing, chill and serve.

And you can dress up a common mixed green salad by adding chopped eggs plus cubes of ham and cheese. Then there are some obvious uses. Egg slices go into potato or macaroni salad, they can decorate your favorite casserole, they can be chopped and creamed with mushrooms and served on toast, and they go nicely in many sandwiches. Here are some other ideas for using hard boiled eggs: GREEN PEPPER EGGS Six servings 8 hard cooked eggs 6 green peppers 3 tablespoons each: butter, flour 1 cup milk teaspoon each: salt, pepper Photo In Triton fmt kitcMn Cooked chicken Is sauced with canned soup for easy entree. Vt cup shredded cheddar cheese Buttered bread crumbs Chop eggs; set aside.

Halve peppers, remove seeds and membrane. Parbofl 5 minutes; set aside. Get butter hot in saucepan; blend in flour. Cook and stir 2 minutes. Gradually stir in milk, then add salt and pepper.

Stir in cheese and eggs. Pour into pepper halves, sprinkle with bread crumbs. Bake at 375 degrees 15 minutes. EGGS A LA KING Four servings Vt pound fresh mushrooms, sliced 3 tablespoons each: butter, flour 1 cups milk 1 small green pepper, chopped hard cooked eggs, cut Into wedges 2 teaspoons chopped pimlento 1 teaspoon salt 6 english muffins, split toasted Saute mushrooms in butter in saucepan 5 minutes. Blend in flour; cook 2 minutes.

Add milk gradually, stirring and cooking until mixture thickens. Add green pepper, eggs, pimiento, and salt. Heat through, stirring gently to keep from sticking. Be careful not to break egg wedges. Serve hot over muffins.

SAUCY DEVILED EGGS Four servings 2 tablespoons each: butter flour Vt teaspoon salt teaspoon pepper 1 cup milk 1 can ZVt ounces deviled ham 1 teaspoon minced onion 6 hard cooked eggs, shelled, halved 1 cup buttered bread crumbs $10 favorite recipe SPRING STILL GREETS us with occasional bone-chilling days, ideal for serving "such warming specialties as pork stew and dumplings. The following recipe is a good choice for weekend cooking, since there is little need for pot watching once the meat is browned and left to simmer in its vibrant blend of tomatoes, garlic, aid paprika. Don't mix the dumplings until just before cooking. PORK STEW AND DUMPLINGS Eight servings Shortening or oil 2 pounds pork, cut into 1-lnch cubes 4 medium onions, sliced 1 tablespoon paprika 2 cans 16 ounces each whole tomatoes, drained, coarsely chopped 1 clove garlic, minced 1 teaspoon salt Dumplings: 2 cups sifted flour 1 tablespoon baking powder 1 teaspoon salt 2 eggs, slightly beaten Vt cup milk 1 tablespoon parsley flakes Heat shortening or oil in dutch oven; add pork and brown on all sides. Remove meat from pan.

Add onions and paprika; cook, stirring, 4 to 5 minutes, or until onions are tender. Return pork to pan with tomatoes, garlic, salt, and 3 cups water. Heat to boil; cover, reduce heat, and simmer 1 hours, or until meat is tender. Spoon dumplings onto simmering stew. Cover and cook 5 minutes.

Turn dumplings; cook minutes. For dumplings, sift flour, baking powder, and salt. Combine eggs and milk. Gradually stir liquid into dry ingredients. Mix just until well blended.

Add parsley flakes. EASY CREAMED CHICKEN Six servings 1 frying chicken about 3 1 can cream of chicken soup, pounds, cooked undiluted 1 cup chopped celery 1 cup shredded cheddar cheese cup finely chopped onion 1 jar 2 ounces plmlentos, 2 tablespoons butter chopped 1 can cream of mushroom soup, Vt teaspoon garlic salt undiluted teaspoon pepper Remove skin and bones from chicken; dice. Saute celery and onion in butter In heavy skillet. Add chicken and remaining ingredients. Mix thoroughly; Cook on low heat, stirring frequently, 30 minutes.

Serve on rice or noodles. Kay Chamberlain Palos Park Omelet gets touch of almond Flavor Lights; long Lights; 8 mg. 0.7 mg. nicotine; av. per cigarette, by FTC Method.

Warning: The Surgeon General Has Determined That Cigarette Smoking Is Dangerous to Your Health, I lyiuvl uyisIa vMm Mm mi tooiEipasie A FLUFFY omelet for spring has an almond accent. Separate 8 eggs; let whites 6tand at room temperature. Meanwhile melt 2 tablespoons butter in 10-inch skillet. Add cup each, sliced green onion and chopped green pepper; saute over low heat until soft, but not browned. Sprinkle with cup toasted sliced almonds and set aside.

Beat whites with teaspoon cream of tartar and teaspoon salt until stiff. Beat yolks with cup plain yogurt until well blended. Pour over egg whites, folding gently until no streaks of white remain. Reheat skillet and add egg mixture. Cook over low heat 3 minutes, until bottom begins to set.

Sprinkle cup grated Cheddar cheese and Vt cup toasted sliced almonds over top. Bake at 350 degrees IS minutes until well puffed and set The point of a small sharp knife inserted near center should come out clean. Remove from oven and sprinkle with 1 tablespoon chopped parsley. Cut into wedges and serve at once. Makes 6 to servings.

ALTHOUGH enriched bread may be stored in the refrigerator to retard mold, refrigeration tends to increase staling. To maintain the best eating qualities, freeze bread. For convenience, wrap only 2, 4, or 6 slices instead of the whole loaf. Buttered bread crumbs add the finishing touch to many dishes. To prepare, stir cup melted butter into 1 cup enriched dry bread crumbs.

Use immediately as a casserole topping, garnish for plain vegetables, or to add crunch to the topping of broiled fish. Store any remaining buttered crumbs, covered, in refrigerator. 7hitcr teeth end fresh brccth can turn a young mans fancy your way this spring. Close-up has the power to whiten your teeth and freshen your breath right in its clear gel. So put your money where your mouth is and cut out this coupon.

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