This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Our Spring Theme chats continued tonight with recipes using Eggs. We have several recipes for using up all those hard boiled eggs. We hope you will find several or more recipes to try.

Judee

**This is a permanent mailing list. If you want your name removed please e-mail me. Oh, I will be sharing the mailing list with Host Food Amy unless you send me an e-mail requesting me not to do this.
Welcome back Around Our Kitchen Table. Eggs are a symbol of spring in most cultures, and feature prominently in spring time holidays in both the Christian and Jewish faiths. Tonight, we're celebrating spring with dishes featuring eggs, whether they're hard-boiled, scrambled or hidden inside the dish! So, enjoy tonight's Excellent Eggs!

We will start by using all the hard boiled eggs you found hidden in the bushes..

FETTUCINE SUN SALAD

This plates beautifully and creates a gorgeous, colorful dish.

1/2 cup cooking oil
1/3 cup white wine vinegar
1/4 cup grated Parmesan cheese
4 sun-dried tomatoes*
2 large garlic cloves
1 1/2 teaspoons basil leaves, crushed
1/8 teaspoon ground red pepper
8 ounces spinach fettucine, cooked and drained
4 plum tomatoes, seeded and diced
1 medium zucchini, halved and sliced
1 cup (4 oz.) shredded mozzarella cheese
6 hard-cooked eggs, wedged

Put first seven ingredients in blender container. Cover and blend until smooth. Pour into large bowl. Add fettucine, tomatoes, zucchini, and cheese. Toss until evenly coated with dressing. Add eggs and toss gently. Cover and chill to blend flavors.

*Reconstitute dried tomatoes as indicated on package OR drain tomatoes packed in oil.
***End of Recipe***

CURRIED EGGS AND PEAS

1 cup (8 oz.) plain non-fat yogurt
2 teaspoons flour
Cooking spray
1 package (10 oz.) frozen peas*
1 cup (about 4 oz.) thinly sliced onions
2 teaspoons curry power
4 hard-cooked eggs**, chopped
Cooked rice
Parsley sprigs, optional

In small bowl, stir together yogurt and flour. Set aside.
Evenly coat 10-inch omelet pan or skillet with spry. Over low heat, cook peas, onions and curry power, covered, until onions are tender and peas are heated through, about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring occasionally, until heated throughout.

For each serving, spoon 3/4 cup egg mixture over rice. Garnish with parsley, if desired.
***End of Recipe***

Tarragon Brie Sauce with Hard-Boiled Eggs

2 tablespoons all-purpose flour
1/4 teaspoon dry mustard
3 tablespoons unsalted butter
1-1/2 cups whole milk
1 tablespoon dry white wine
3/4 pound Brie, rind discarded, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 teaspoon minced fresh tarragon leaves
1 teaspoon minced fresh flat-leafed parsley leaves
freshly ground white pepper to taste
6 hard-boiled eggs, shelled and kept warm in a saucepan of hot water
Buttermilk waffles (use your favorite recipe)

In a small bowl stir together flour and mustard. In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add white wine and simmer, whisking occasionally, 1 minute.

Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not boil). Stir into sauce lemon juice, tarragon, parsley, pepper, and salt to taste. Cut eggs into wedges. Arrange eggs on waffles and top with sauce.

Yield: about 2-1/2 cups sauce.

***End of Recipe***


Egg Salad with Capers and Olives Recipe


4 hard-boiled eggs
2 Tbsp minced red onion
2 Tbsp mayonnaise
1 tsp prepared mustard
2 Tbsp minced red bell pepper
2 Tbsp minced pitted kalamata olives
1 Tbsp minced parsley
1 Tbsp capers
Salt and pepper

Finely chop the eggs and transfer them to a medium-sized bowl. Add the remaining ingredients, including salt and pepper to taste, and mix well.

You can easily make this egg salad recipe into deviled eggs, for a convenient, portable breakfast item. Simply cut the eggs in half lengthwise, and pop the yolks into a small bowl. Mash the yolks with the remaining ingredients, then stuff this filling back into the "yolk compartment" of the egg whites. Chill in a tightly covered container until serving time.

Yield: 4 servings

***End of Recipe***
Seafood and Swiss Baked Omlette

1/2 cup cooked shrimp
1/2 cup crab meat
2 Tbsp. butter
1/3 C Finely chopped onions
8 Eggs
1 C Milk
1 tsp Salt
1/4 tsp Ground black pepper
1/8 tsp Garlic powder
8 oz Sliced Swiss cheese, cut lengthwise into 1-inch strips

Sauté onions in butter until just tender. Combine onion, eggs, milk, salt, pepper, and garlic in bowl; mix well.

Pour egg mixture into a lightly buttered 1 1/2 quart casserole. Top with crab and/or shrimp and then cheese.

Bake at 350°for 40 minutes or until set. Serve immediately.
***End of Recipe***

Egg-Enchilada Skillet

Some like it hot; others like it even hotter. The mild enchilada sauce gives this skillet dish plenty of spiciness. But if you enjoy extra spicy foods, use hot enchilada sauce or Monterey Jack cheese with jalapeno peppers.

8 eggs
1/8 teaspoon garlic powder
1 tablespoon margarine or butter
2 cups tortilla chips
1 10-ounce can enchilada sauce
1 2-1/4-ounce can sliced pitted ripe olives, drained (1/2 cup)
1/2 cup shredded Monterey Jack cheese
1/2 cup dairy sour cream
1 green onion, sliced

In a bowl beat together eggs and garlic powder. In a 10-inch skillet melt margarine or butter over medium heat. Pour in egg mixture. Cook, without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked throughout but are still glossy and moist.

Add tortilla chips, enchilada sauce, and olives. Stir gently to combine. Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through. Serve immediately dolloped with sour cream and sprinkled with green onion, if desired. Makes 4 or 5 servings.
***End of Recipe***

Italian Egg and Pasta Scramble

1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon butter
4 ounces pancetta, coarsely chopped
1/2 cup chopped onion
8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces

Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
Transfer the egg mixture to a serving bowl and serve.
***End of Recipe***

Festive Taco Dip

8 eggs
½ c. salsa
½ c. shredded cheddar cheese
1 ½ c. shredded lettuce
¼ c. chopped green pepper
¼ c. chopped green onion
¼ c. chopped tomato
Tortilla chips
Optional: sour cream and salsa

Beat eggs together. In skillet over medium heat, scramble eggs until set, but still moist. Add salsa and cheddar cheese to egg mixture. Fold together until cheese melts. Top with shredded lettuce, green pepper, onion and tomato. Serve as a dip with tortilla chips. Top with additional salsa and sour cream if desired. Serve immediately with tortilla chips.
***End of Recipe***

Cheese Coffeecake

Makes 2 coffee cakes.

3-1/2 to 4 cups all-purpose flour
1/4 cup sugar
2 envelopes RapidRise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut into pieces
3 large eggs

Date Cheese Filling (recipe follows)
Crumb Topping, optional (recipe follows)

Directions:
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; roll each half to 12 x 7-inch rectangle. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle. Along 12-inch sides of each coffee cake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired. Bake at 375øF for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning.

Remove from sheets; let cool on wire racks.

Date Cheese Filling:
In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.

Crumb Topping:
In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.

*To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks.
***End of Recipe***

Penne a la Carbonera

1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.

While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
***End of Recipe***

Cheddar Strata with Grilled Onions

1 teaspoon vegetable oil
2 medium onions, sliced
8 slices rye bread
2 tablespoons Dijon mustard
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 large tomato, seeded and coarsely chopped (1 cup)
1 1/2 cups milk
4 eggs

Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat.

Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread.

Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting. Makes 6 servings
***End of Recipe***

Honey Ricotta Cheesecake

8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
***End of Recipe***

Orange-Chocolate Puffs

1 cup water
1/4 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
5 eggs
1 1/2 cups whipping (heavy) cream
1/3 cup powdered sugar
3 tablespoons baking cocoa
1 1/2 teaspoons grated orange peel
4 ounces semisweet baking chocolate
2 tablespoons water
1 tablespoon honey

Heat oven to 400 degrees. Grease cookie sheet; lightly flour. Heat 1 cup water, the butter and salt to a rapid boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Cool 5 minutes.

Beat in eggs, one at a time with wire whisk, until smooth. Drop by rounded tablespoonfuls about 2 inches apart into 16 mounds onto cookie sheet. Bake about 30 minutes or until puffed and golden brown; cool. Cut off tops; reserve. Pull out any strands of soft dough.

Beat whipping cream, powdered sugar, cocoa and orange peel in chilled medium bowl on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate. Heat remaining ingredients over low heat until smooth; drizzle over puffs. Refrigerate any remaining puffs. Makes 6 servings
***End of Recipe***