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Eggs and Cheese
SCRAMBLED EGGS
Beat eggs,
1
tablespoon
milk
and dash
of
salt
for
each
egg.
Pour
into
greased
glass
container.
Cook
at
MEDIUM-HIGH
according
to
time
in
the
chart.
Stir
two-thirds
of
the
way
through the cooking
time.
Stir
and
let
stand.
Eggs
will
continue
to
cook
during
stand time
and
should
be
slightly
undercooked
after
cooking.
Cooking
Stand
Eggs
Container
Time
Time
(in
min.)
(in
min.)
1
1-cup glass
v«-
vu
1
measure
2
1
-cup glass
VI*
-2
Vk
measure
4
1
-quart
bowl
3V<
-
3
3
A
VU
6
1
Va-quart
bowl
4
3
A
-
5
1
/
2
2
POACHED EGGS
Place
1
Y2
cups
hot
water
and a dash
of
vinegar
and
salt
in
2-quart casserole
and
heat
at
HIGH
5
to
7
minutes, or
until
water
boils.
Break
egg(s)
into boiling
water
and
with
toothpick pierce
egg
yolk twice
and egg
white several
times.
Cook
at
MEDIUM-HIGH
according
to
the time given
in
the
chart.
Let stand.
Eggs
will
continue
to
cook
during
stand time
and
should be
slightly
undercooked
after
cooking.
Cooking Time
Stand
Time
Eggs
(in
minutes)
(in
minutes)
1
v«
-
3
/<
1
2
1 -
IV,
2
4
vu
-
2
2
Eggs
cannot be hard-cooked
in
their
shells
in
a
microwave
oven.
Pressure
will
build
up and
the
egg
will
explode.
SPINACH CHEESE
RING
2
packages
(10 oz.
ea.)
frozen
chopped
spinach,
cooked and
drained
1
cup
(V2
pint)
cottage
cheese
2
eggs
Va
cup heavy cream
2
tablespoons melted
butter
V*
cup
finely
chopped
green onions
V«
cup
plain
dry bread
crumbs
3 tablespoons grated
Parmesan cheese
V»
teaspoon
paprika
'A
teaspoon
dill
weed
Dash pepper
Yield:
4
Servings
In
medium
bowl,
combine
all
ingredients;
mix
well.
Spoon
into
well
greased
1
-quart
glass
ring
mold.
Cover
with
plastic
wrap.
Cook
at
MEDIUM-HIGH
8
to
12
minutes, or
until
almost
set.
Let stand,
uncovered,
5
minutes.
BASIC
OMELET
1
tablespoon
butter or
margarine
2
eggs
2
tablespoons
milk
7»
teaspoon
salt
Dash
pepper
Yield:
1
Serving
Melt
butter
in
9-inch
pie plate at
HIGH
1
minute; turn
plate to
coat
bottom
with
butter.
Combine
remaining
ingredients,
pour
into
pie
plate.
Cook, covered
with
plastic
wrap,
at
MEDIUM-
HIGH
2
to
3V
2
minutes, or
until
omelet
is
almost
set;
stir
after
1
minute. Let stand, covered,
2
minutes.
Loosen edges
of
omelet from
plate with spatula; fold
into
thirds
to
serve.
Variations: Try
one
of
these
easy
variations:
For
CHEESE
Omelet,
before
folding,
sprinkle
'A
cup shredded
cheese
down
center
of omelet.
For
HAM
Omelet,
before
folding,
sprinkle
'A
cup
finely
chopped cooked
ham
down
center of
omelet
For
HERB
Omelet, blend
%
teaspoon
basil,
thyme
or
crushed
rosemary
with
eggs
and
milk.
For
JELLY
Omelet
before
folding,
spoon
'A
cup
jelly
down
center of omelet.
CAULIFLOWER
AND CARROT
QUICHE
V/2
cups
coarsely
chopped
cauliflower
1
carrot,
shredded
1
tablespoon water
9-inch
pie
shell,
baked
(see
page
37)
1
cup
(4 oz.)
shredded Swiss cheese
'A
cup
grated
Parmesan cheese
3
eggs
1
cup
(Va pt.)
heavy cream
Vt
teaspoon pepper
Yield:
10
Servings
In
1
-quart bowl,
combine
cauliflower, carrot
and
water.
Cover
with
plastic
wrap.
Cook
at
HIGH
5
to
6
minutes.
Stir
once.
Sprinkle
vegetables
into
pie
shell.
Sprinkle
cheeses
over
vegetables.
Pour cream
into
2-cup measure.
Cook
at
MEDIUM-HIGH
2
to
TU
minutes.
Meanwhile, beat
eggs
in
small bowl.
Stir
a
little
hot
cream
into
eggs.
Blend
eggs back
into
cream.
Add
pepper.
Pour
mixture
over
ingredients
in
pie
shell.
Cook
at
MEDIUM
10
to
12
minutes.
-30-
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