1. Eadies
Cream Cheese Chocolate Chip Cookies
2. Eggs
Whitney Recipe
3. Endive-Radicchio Salad
4. English
Pea Casserole #1
5. Estherville Plantation
Fried Shrimp
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1. Eadies Cream Cheese Chocolate Chip
Cookies
Categories: Cookies
Yield: 1 Servings
1 8 oz. cream cheese
1/2 c Unsalted butter, softened
1/2 c Lightly salted butter, softened
3/4 c Sugar
3/4 c Brown sugar, packed
1 Egg
1 ts Vanilla
2 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
12 oz Chocolate chips
1 c Chopped nuts, optional
Cream cheese, butters, and sugars. Add eggs and
vanilla. Combine dry ingredients. Fold into cream
cheese mixture. Stir in nuts and chocolate chips.
Bake at 350 degrees for 8 to 10 minutes.
From: Chris & Karen
Source: FreeGroups.net
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2. Eggs Whitney Recipe
A great way to keep breakfast tasty
From, "Atlanta
Cooknotes," published in cooperation with
your Daily Inbox Newsletter.
INGREDIENTS:
8 strips bacon
2 English muffins, split
6 teaspoons butter, divided
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese
TO PREPARE:
Fry bacon, drain, crumble, and set aside.
Toast muffin halves until golden brown and spread
each with one teaspoon butter. Set aside and
keep warm. In a medium-sized bowl, combine
eggs and milk, beating until light and foamy.
Stir in salt and pepper. In a frying pan, heat
two teaspoons butter until they begin to bubble.
Add egg mixture, cooking and stirring over medium
heat until lightly scrambled. Place scrambled
eggs evenly on each muffin half. Top with
bacon and cheese; serve immediately.
SERVINGS: 4
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3. Endive-Radicchio Salad
Categories: None
Yield: 4 Servings
1
Head curly endive
1
Radicchio
1
Head Belgian endive
3 tb Sesame seeds
1 tb Sesame oil
3 tb Peanut oil
2 tb White wine
vinegar
4 tb Honey
1 tb Soy sauce
Salt -- to taste
Black pepper
Prepare curly endive; remove stems and tear into
small pieces. Prepare radicchio; shred. Prepare
Belgian endive; julienne. 2. Combine in a large bowl
all the greens and sesame seeds. Toss well and set
aside. 3. In a small bowl combine the remaining
ingredients; blend thoroughly. 4. Pour the dressing
over the greens mixture and serve immediately or
refrigerate, tightly covered, for a few hours.
Recipe By : Jo Anne Merrill
From: El Charro Cafe Favorite Recipes
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4. English Pea Casserole #1
Categories: Casserole
Yield: 10 Servings
2 cn (17-oz) English
peas; drained
1 cn (10.75-oz) cream
of mushroom soup
1/3 c Milk
4
Hard boiled eggs; chopped
1 cn (7-oz) pimiento;
chopped
1/2 lb Cheddar cheese; grated
Buttered bread crumbs
Mix peas, soup and milk together. Put half the pea
mixture in a buttered 2-quart casserole. Sprinkle
with half the eggs, pimiento and cheese. Dot with
butter and repeat layers. Cover top with bread
crumbs. Bake at 325 for 25 minutes or until hot and
bubbly throughout.
MRS HOWARD WILLIS (CLARICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell
Academy Mothers Assn, Marvell, AR 72366, ISBN
0-918544-14-9
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5. Estherville Plantation Fried Shrimp
Try this delicious southern style fried shrimp dish!
From, "Atlanta Cooknotes-" by The Junior League
of Atlanta published in cooperation with your
Daily InBox newsletter.
INGREDIENTS:
2 pounds raw shrimp in the shell
2 eggs
2 Tablespoons milk or water
cracker crumbs
salt and pepper, to taste
Mazola oil for deep-fat frying
2 Tablespoons butter
TO PREPARE:
Peel shrimp leaving the last segment and tail
intact. Beat eggs with milk or water.
Dip shrimp in this mixture, and roll in a
combination of crumbs, salt and pepper. Fry
shrimp in hot oil and butter about five minutes or
until golden brown. Drain on absorbent paper
and serve hot.
