EGG AND HAM BAKE

This recipe is from an early 1970’s woman’s club cookbook

INGREDIENTS

6 sliced bread, trimmed

6 slices American cheese

4 eggs

2 cups milk

1 tablespoon minced onion

¼ teaspoon salt

1/8 teaspoon dry mustard

1 cup diced ham

½ of a 10 ounce package frozen broccoli, thawed

¼ cup shredded cheese

DIRECTIONS

Line 13x9 baking pan with bread and cover bread with cheese slices.

Beat eggs and milk together, then add onion, salt and mustard.

Stir in ham and broccoli and pour over bread and cheese.

Bake at 350 degrees for 50 minutes.

Sprinkle on cheese and bake for 5 minutes longer.

Makes 6 servings

TURKEY AND EGG BAKE

This recipe is from a early 1970’s newspaper article

INGREDIENTS

2 cups diced, cooked turkey
1 ½ cups soft bread cubes
½ teaspoon poultry seasoning
¼ teaspoon salt
1 cup shredded cheese
2 tablespoons chopped onion
3 tablespoons milk
4 eggs

DIRECTIONS

Mix turkey, bread cubes spices, onion, milk and ½ cup cheese. Place in medium casserole and bake at 350 degrees for about 10 minutes.


Remove casserole from oven and make 4 separate depressions in the casserole. Drop a raw egg in each depression and then sprinkle their tops with the remaining cheese.


Return casserole to oven and bake for 10 more minutes or until the eggs are just barely set.


Serves 4.

BROCOLLI AND STUFFING EGG DISH

INGREDIENTS

10 0UNCE PACKAGE FROZEN BROCCOLI

6 HARD BOILED EGGS, HALVED LENGTHWISE

2 CANS CONDENSED CHEDDAR CHEESE SOUP

1 CUP MILK

1/4 CUP MELTED BUTTER OR MARGARINE

1/4 CUP WATER

2 CUPS STUFFING MIX

DIRECTIONS

Cook and drain broccoli.

Arrange broccoli and eggs in bottom of 12x8x2 baking dish.

Stir soup until smooth, gradually blend in milk. Pour over broccoli and eggs.

In bowl, combine butter, water and stuffing mix. Sprinkle this over casserole.

Bake at 400 degrees for 30 minutes or until bubbling. Serves 4-6.

EGG SALAD WITH MUSTARD

INGREDIENTS

4 hard boiled eggs, finely chopped

¼ cup finely chopped celery

1 tablespoon yellow mustard

2 tablespoons mayonnaise

1 tablespoon parsley flakes

¼ teaspoon celery salt

1 teaspoon sugar

DIRECTIONS

Combine ingredients and mix thoroughly. Makes filling for 4 to 6 sandwiches.