ONION SOUP DEVILED EGGS

This recipe is from a cookbook that is over 50 years old.

8 hard-boiled eggs
1/4 cup finely chopped celery
1/2 tsp lemon juice
1 cup soup mixture (see below)
paprika for garnish

Soup Mixture: In a small bowl combine 1 pkg Dry Onion Soup Mix and 2 cups sour cream.
Use 1 cup for this recipe and use the remainder as a dip for chips or fresh cut vegetables. Store leftover mixture in the refrigerator.

Slice the boiled eggs in half lengthwise and scoop the yellows out into a small bowl. Using a fork, mash the yolks. Add the celery, lemon juice and cup of soup mixture to the yolks. Stir to blend together well. Refill the whites by evenly dividing the mixture among them. Sprinkle yolk mixture with paprika to garnish. Chill in the refrigerator before serving.

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QUICK OVEN OMELET

 This recipe is from an old Southern Indiana church cookbook.

10 eggs

1/2 c milk (if you want, use cream instead of milk)

1 c shredded Cheddar cheese

1 c finely chopped cooked ham or cooked bacon

1/4 c chopped green pepper

1/4 c chopped onion

In a bowl, beat eggs and milk until light and fluffy. Stir in cheese, ham or bacon, green pepper and onion. Pour into greased 9-inch square baking dish. Bake at 400 degrees for 25 minutes or until golden brown.

Yield: 4 to 6 servings

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VIRGINIA'S DEVILED EGGS

This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish.

 

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ASPARAGUS OMELET

This recipe is from the White House Cookbook, 1894

Boil, with a little salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces; beat the egg and mix the asparagus with them. Make the omelet. Omelet with parsley is made by adding a little chopped parsley.

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WILD WEST RANCHER'S OMELET

This is an old recipe from Buffalo Bill's Wild West!  I got it years ago from a cookbook from The Buffalo Bill Historical Center, Cody, Wyoming.

6 slices bacon, diced
2 tablespoons chopped onion
1 cup diced potatoes
6 eggs, beaten
2 tablespoons chopped, fresh parsley
1/4 to 1/2 teaspoon salt
Dash of hot sauce
2 tablespoons milk

Cook bacon in a 10-inch omelet pan or heavy skillet until crispy; drain, reserving 2 tablespoons drippings in skillet.  Set bacon aside.

Saute' onion in drippings over medium heat until tender.  Add potatoes, and cook until browned.  Combine the eggs, parsley, salt, and hot sauce; stir just until blended.

Pour egg mixture into skillet; add bacon and milk.  As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.  Loosen omelet with a spatula, and fold in half.  Gently slide omelet onto a serving plate.

Yield: 2 servings.

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DURBIN INN'S EASY DEVILED EGGS

 The Dubin Inn was a beloved restaurant in Indiana in the 1920s until the late 1970s. This was their beloved deviled egg recipe.

6 large eggs, hard boiled

2 tbsp mayonnaise

1 tsp sugar

1 tsp white vinegar

1 tsp prepared mustard

1/2 tsp salt

Paprika for garnish

Slice eggs in half lengthwise, remove the yolks to a small bowl and set the whites aside. Mash the yolks in the small bowl, using a fork. Add the sugar, mayonnaise, vinegar, mustard and salt. Spoon or pipe yok mixture into the whites. Sprinkle with the paprika and refrigerate until serving time.

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MOM RUTHERFORD'S BREAKFAST QUICHE

This recipe is one served by Johnny Rutherford's mother many years ago. Johnny Rutherford was a famous Race Car Driver and a three-time winner of the Indianapolis 500 back in the 70s and 80s. His mother shared this recipe with many race fans. The Rutherford's are from Ft. Worth, Texas.

6 slices of bread, buttered on both sides
1 lb hot or regular sausage
2 cups grated sharp cheddar cheese
6 eggs, beaten
1 small can evaporated milk
jalapeno peppers, optional

Place the buttered bread slices in the bottom of a 9 x 13-inch baking dish. Brown sausage, drain thoroughly on paper towels. Crumble sausage over bread. Sprinkle cheese evenly over the sausage. Beat eggs slightly; blend with milk and pour over cheese. Halve, seed and dice peppers (if using) and sprinkle over the top. Bake in a 350-degree oven 40 minutes covered. Uncover and bake 10 minutes longer.

This quiche freezes well. Cut into squares before freezing and reheat in the microwave or conventional oven.

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PINK FLANNEL HASH WITH EGGS

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.

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JEAN'S PICKLED EGGS

Jean Evans was one of the special ladies in the community where I went to school - grades 1 thru 12 in one building. Her recipes were so popular she and her daughter made a cookbook and this is one of the recipes from that book. As you can see from the picture below I have used her cookbook to the point of it losing the front cover! This cookbook was so popular they even made a second one. Special memories of Needmore and the friends there.

BREAKFAST CASSEROLE

This is another recipe that my mother clipped from an old newspaper years ago.  I found it, after her death, among her boxes of clippings.

six or seven slices of white bread (I would recommend whole-wheat)
12 eggs, beaten
3/4 cup shredded cheddar cheese
1 lb sausage, browned, crumbled, drained
1 tsp fennel seed
3 1/2 to 4 cups milk
2 tbsp chopped onion
salt and pepper to taste

Grease a 9 x 13-inch baking dish or pan.  Line the bottom of the dish with the bread.  Mix together the remaining ingredients and pour over the bread.  Bake for 45 minutes at 375 degrees or until bubbly and browned.  Done with a knife inserted in the center comes out clean.  Serves 12.

Note: May also add some cooked, crumbled bacon, if desired.