Tag Archives: eggs

Chupe de Camarones

Chilean shrimp stew

1-1/2 lbs jumbo shrimp in shells
1/4 cup olive oil
1 cup chopped onion
1 lb. whitefish heads and trimmings
2 cloves garlic, minced
1 large tomato, chopped
1 tsp. chopped chiles
1/2 tsp oregano
2 tsp salt
1/4 tsp pepper
2 quarts water
2 large potatoes, cubed
2 potatoes, halved lengthwise
1 lb. green peas
1/2 cup long grain rice
2 ears of corn, cut in thirds
3 eggs
1 cup milk
2 tbsp chopped parsley

Clean the shrimp, saving shells. In a casserole, heat the oil. Add onion, shrimp shells, fish trimmings, and garlic. Cook, stirring, for 6 minutes.

Stir in tomato, chile, oregano, salt and pepper. Cook 3 minutes. Add water and diced potatoes. Cover and simmer 30 minutes, or until potatoes are tender. Pour into a sieve over a bowl and force through with a spoon. Discard the pulp. Return puree to casserole, bring to a boil and add potato halves and rice. Simmer for 25 minutes.

Add peas and corn. Simmer, covered, for 5 minutes. Drop in shrimp and cook 5 minutes. Meanwhile, beat eggs. Pour eggs slowly into the stew. Add milk and simmer to heat through. Season and sprinkle with parsley.

Vegetarian Liver-Style Pate

This is a vegetarian paté, although not vegan, is made with peas, beans, nuts, and hard-cooked eggs.

Ingredients for Vegetarian Liver-Style Paté

  • 4 T oil
  • 1 lb. drained peas
  • 4 hard-cooked eggs
  • 1/2 lb. fresh string beans
  • 1/4 cup walnuts
  • salt and pepper

Sauté onions in oil until golden. Chop and grind together the peas, eggs, cooked string beans, and walnuts. Season with salt and pepper. Serve with crackers.

Servings: 6

Green beans (Vegetarian Pate)


 

Lemon Cheese Tarts

  • 3 eggs
  • 2 T grated lemon rind
  • 6 T lemon juice
  • 1/8 t salt
  • 3/4 cup sugar
  • 3/4 cup butter
  • 8 tart shells, baked

Beat eggs in top of double boiler until light; stir in all of the other ingredients. Cook over hot water, stirring frequently, until it thickens enough to coat a silver spoon (about 10 minutes). Chill for 30 minutes or more; pour into tart shells and chill.

Flan

A Mexican-style milk and egg custard with caramelized sugar similar to Creme Caramel.

  • 2-1/4 cups milk
  • 2 eggs
  • 1 cup sugar
  • 4 egg yolks
  • 1/2 t vanilla
  • pinch of salt

Combine milk, 1/2 cup sugar and vanilla. Bring to boil and cool 20 minutes.

Place remaining sugar in small pan. Over low heat, leave without stirring until sugar browns, then stir with a wooden spoon until melted and caramel colored. Pour quickly into a 1-quart ceramic mold and swirl to cover bottom.

Beat together the eggs, yolks and salt; beat in milk. Strain to remove foam.

Pour into mold. Tie buttered waxed paper and foil on top. Cover with lid. Pour boiling water in a steamer pan to just below rack. Cover steamer. Cook 1-1/4 hours.

Cool completely. Invert to serve so caramel is on top.

Grandma’s Cottage Cheesecake

This is such a special cheesecake, different from any other cheesecake I have ever eaten. The cottage cheese keeps its lumpy texture, so it doesn’t have the dense solidity of cheesecakes made with cream cheese. It’s like curd cake, and it’s almost a meal in itself. Even though I loved the sweeter cookies and other baked goods Grandma used to make, her cheesecake was ever so satisfying.

Ingredients for Grandma’s Cottage Cheesecake

  • 1 recipe baking powder biscuit base
  • 1 container creamy cottage cheese
  • 2 eggs, well beaten
  • 1/2 to 1 cup sugar
  • 1/2 t vanilla
  • 1/2 cup raisins

Spread baking powder biscuit dough in large shallow pan, pinching up dough around edges for about 1/2 inch. Mix together rest of ingredients. Spread on dough base and bake at 350 F for 1/2 hour or until set.

Note: The original Grandma version calls for a yeast dough base rather than baking powder dough; however, baking powder dough is easier.

Cottage Cheese Cake
Cat at the Zoo

Sweet Strawberry Omelet

4 eggs, separated
1/2 cup yogurt
2 T sugar
1 T butter
1/4 cup whipped cream
3 T milk
2 t sugar
2 cups sliced strawberries

Beat egg whites until frothy; add 2 T water and 1/4 t salt. Beat stiff. Beat yolks until thick. Add 1/4 cup yogurt and 2 T sugar. Fold yolks into whites.

Melt the butter in a large pan. Pour in eggs, reduce heat and cook 8 minutes. Place in over until top is set (10-12 minutes). Slide onto a warm platter.

Combine rest of yogurt, whipped cream, milk and sugar and spoon on top of omelet. Top with some of the berries and serve the rest on the side.

Servings: 4

Wheat Germ Squares

This is a fabulous recipe using pure wheat germ and no regular flour at all. The taste is nutty and delicious.

This recipe is originally from the New York Times Natural Foods Cookbook by Jean Hewitt and became one of our favorites in the 1970s. Carob is not a common ingredient in Mexico and the recipe in our hands suffered ingredient adaptations. Cocoa was used in place of carob, sunflower and sesame seeds were often mixed in with the nuts, toasted wheat germ used instead of raw, and vegetable oil used interchangeably with the melted butter.

Ingredients for Wheat Germ Squares

  • 4 eggs
  • 2 cups raw sugar
  • 2 T carob or cocoa
  • 1 T melted butter
  • 2-1/2 cups raw wheat germ
  • 1 cups chopped nuts (or combined with sunflower and/or sesame seeds)
  • 1/2 t salt
  • 2 t vanilla

Beat eggs until thick and fluffy. Beat in sugar. Dissolve carob/cocoa powder in butter and add to eggs. Stir in wheat germ, nuts, salt and vanilla. Pour into a buttered 13 by 9″ pan.

Bake 20 to 30 minutes at 375 F.

Allow to cool in pan. Cut while warm.

Carob or chocolate is used in these wheat germ squares

Banana or Coconut Cream Pie

Easy-to-make banana and/or coconut cream pie in an unbaked Graham cracker crust.

Cream pie filling

  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 t salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 T butter
  • 1 t vanilla
  • 1/2 cup shredded coconut and/or 1 or more sliced bananas

In double boiler top, mix sugar, flour and salt. Stir in milk and cook 15 minutes over hot water until thickened. Add egg yolks. Cook 3 minutes. Add butter. Cool. Add vanilla and 1/2 cup coconut for coconut cream pie, or line pie plate with sliced bananas before pouring in filling for banana cream pie. Fill graham wafer pie crust.

Can make a meringue by beating the 3 egg whites stiff with about 6 T of sugar and a pinch of salt. Mound on top and place until broiler for a few minutes until the peaks begin to turn golden.

Graham wafer pie crust

  • 1 cup graham wafer crumbs
  • 1/4 cup melted butter
  • 2 tbsp sugar (optional)

Combine all ingredients and press into a pie plate. Chill 5 minutes before filling.

Meatballs with Sour Cream

Klopsk w Smietanie

  • 4 slices bread, crusts removed
  • 2/3 cup milk
  • 1 large, minces onion
  • 2 eggs, separated
  • 2 pounds ground beef
  • 1 T dill
  • 1/2 t tarragon
  • Salt and pepper to taste
  • 1/2 pound sliced mushrooms
  • butter for frying
  • 1-1/2 cups sour cream

Soak the bread in milk. Saute the onion in the butter until soft. Combine the ground beef, lightly beaten egg yolks, soaked bread mixture, sauteed onion, dill, tarragon, salt and pepper. Beat 2 egg whites into soft peaks and fold into beef. Form into small balls and roll in a bit of flour. Brown meatballs in butter in a large skillet over medium heat. In another pan saute mushrooms in 3 T butter until browned. Add to meatballs and stir in sour cream, coating the meatballs well. Simmer over low heat for 30 minutes. Stir occasionally. Season to taste.

Serves 8

Cream Cheese Omelet

  • 4 oz. cream cheese
  • 1/2 cup cream
  • 4 T chives, chopped
  • 1/4 tsp Worcestershire sauce
  • Salt and pepper
  • 6 eggs, separated
  • 1-1/2 T butter

Beat the cream cheese and cream together. Add chives, Worcestershire sauce and season. Beat the egg yolks into the cheese mixture. Whip the egg whites until peaked and fold into cheese. Fry omelet in butter, then grill top to brown.