Recipes for Breads and Eggs!

Compost those egg shells. First, rinse the shells and crush them into bits then bury them in your compost. Added calcium, you know.

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RECIPES • Breads and Eggs
Breads
Onion Herb Bread

Ingredients:
3 packages dry yeast
4 cups warm water (105 to 155 degrees)
1/2 cup nonfat dried milk powder
1/3 cup sugar
1-1/2 tablespoon fresh rosemary
1/4 cup vegetable oil
1 cup diced onion
4 cups whole wheat flour
6 to 6-1/2 cups all-purpose flour
Butter-flavored vegetable cooking spray

Directions:
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add milk powder and next 6 ingredients. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, and divide in half; shape each portion into a loaf. Place in two 8 x 5 x 3 inch loaf pans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Bake at 350 degrees for 40 to 45 minutes or until golden brown. Spray tops with cooking spray. Remove from pans, and let cool on wire racks.

Yield: 2 loaves. Note: Baked loaves may be frozen for up to 3 months.
Peggy Parsons
Herb Biscuits

Ingredients:
1/2 cup flour
2 tablespoons butter
pinch of sea salt
pinch of cayenne
1/2 cup grated Cheddar cheese
1/2 teaspoon caraway seeds or dried dill seed
1/2 teaspoon Dijon mustard
1 egg yolk
1 tablespoon iced water

Directions:
Sift the flour into a bowl and rub in the butter in small pieces. Add the salt and cayenne and mix in the grated cheese with the blade of a knife. Alternatively, all this can be done in a mixer or food processor. Stir in the caraway seeds (or dill). Stir the mustard into the lightly beaten egg yolk and stir into the mixture. Add enough of the iced water to give a soft but firm dough. Wrap loosely in cling film and chill for 1 hour in the refrigerator. Roll out on a floured board until about 1/8 inch thick and cut into small rounds. Lay the biscuits on a greased baking sheet and bake for 7 minutes in a moderately hot oven (400 degrees F) or until golden brown and puffed up. Service immediately, with a clear soup. Makes approximately 20.

Breads (continued)
Orange Rosemary Muffins

Ingredients:
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 cup buttermilk
1 cup golden raisins
Zest from 1 large orange
1 tablespoon dried rosemary

Directions:
Cream butter and sugar. Add eggs, one at a time, beating well between each. Add soda and salt, then alternately add flour and buttermilk. Stir until mixture is smooth. Put the raisins, orange zest and rosemary in a food processor and chop. Add to batter. Spoon into greased mini-muffin tins and bake at 350 degrees for 10 to 12 minutes or until done. Split and spread each muffin with a mixture of cream cheese and chutney. Makes 5 dozen.
Eggs
Eggs in Herb Sauce

Ingredients:
6-8 eggs
1 head lettuce
HERB SAUCE:
1 egg yolk
2/3 cup olive oil
1-1/2 tablespoons white wine vinegar
1/2 tablespoon lemon juice
2/3 cup light cream
1 cup finely chopped mixed herbs: parsley, chives, chervil, dill, tarragon and marjoram

Directions:
Hard-boil the eggs, or for soft-boiled, boil them for exactly 5 minutes, then place in cold water before shelling. Chop herbs until they are almost a puree'. Make a mayonnaise with the egg yolk, olive oil, vinegar and lemon juice. (See mayonnaise recipe.) Mix it with the cream and stir in the finely chopped herbs. Make a bed of shredded lettuce leaves on a dish and lay the shelled eggs on it. If hard-boiled, cut in half and lay cut side down; if soft-boiled, leave them whole Pour the greensauce over all and serve as a first course. If using hard-boiled eggs, 6 will be enough as this allows 3 halves for each person; if soft-boiled, allow 2 eggs each.
Stuffed Eggs

Ingredients:
6 eggs
salt and black pepper
2 tablespoons sour cream
2 tablespoons chopped chives
1 tablespoon chopped dill
1 tablespoon chopped tarragon
few sprigs of dill to garnish

Directions:
Boil the eggs for 12 minutes then cool them quickly in a bowl of cold water. Shell them, cut them in half lengthwise and scoop out the yolks, being careful not to damage the whites. Mash yolks into a paste, adding salt and pepper and the sour cream to make a smooth mixture using a fork. Using a blender will result in too smooth a mixture. Stir in the chopped herbs. Pile the mixture back into the egg whites, and arrange them on a dish with feathery sprigs of dill curling among them.