Recipes Included On This Page Egg-Peanut Butter Sandwich Eggs Florentine Eight-Legged Chicken Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Egg-Peanut Butter Sandwich Recipe By : Cooking Alberta's Eggs Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup peanut butter -- (125 mL) 1/3 cup salad dressing -- (75 mL) 3 hard-cooked eggs -- chopped 2 tablespoons chopped olives -- (30 mL) or sweet pickle -- (2 to 3 tablespoons) Salt and pepper -- to taste Combine the peanut butter and salad dressing; blend in the chopped egg and olives or pickles. Season to taste. Add more salad dressing if necessary, to make a good spreading consistency. Spread a generous amount between sliced of buttered bread or on buns. Makes enough for about 6 sandwiches. From a pamphlet called 'Cooking Alberta's Eggs' put out by The Alberta Egg & Fowl Marketing Board; no date. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 14g Fat (70.4% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 Fat. Back to Recipe List * Exported from MasterCook * Eggs Florentine Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Creamed Spinach: 1 package frozen chopped spinach 1 1/2 tablespoons butter 1 1/2 tablespoon all-purpose flour -- (plain flour) 1 cup milk Freshly grated nutmeg 1/4 cup grated parmesan cheese For Eggs: 4 large eggs The béchamel sauce can be made up to 1 day in advance and kept in the refrigerator. Place a piece of plastic wrap or waxed paper directly on the surface of the sauce to prevent a skin from forming. For Creamed Spinach: Place the spinach in a small saucepan and cover tightly. Cook over low heat for about 8 minutes, removing the lid for the final 3 minutes to evaporate the liquids. Drain. In another pan melt the butter, stir in the flour, then add the milk and whisk constantly to make a béchamel (white) sauce. Stir continually as it thickens. Season to taste with salt, pepper and nutmeg, then stir in the well-drained spinach and the cheese. Set aside, keeping warm. For Eggs: Poach the eggs until the whites are set but the yolks are still soft. To Serve: Spoon a mound of creamed spinach in the center of each plate and make a well in the center. Remove the eggs with a slotted spoon and place one on each bed of spinach. Serve at once, with buttered toast. From Cook's Country. Contributed to the FareShare Gazette by Art; 8 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 13g Fat (55.1% calories from fat); 14g Protein; 10g Carbohydrate; 3g Dietary Fiber; 236mg Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Eight-Legged Chicken Recipe By : James Barber's Immodest but Honest Good Eating Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large chicken -- or capon [turkey won't work] 6 chicken legs Cotton thread or string Mr. Barber says you have to prepare this early before the guests arrive and try not to drink too much booze while you are doing it. He suggests this is best served in a dimly lit room so people can't see the stitches and it will make quite an impression when you bring the bird to the table. Preheat the oven to 400F (200C). Using the cotton thread, sew the extra chicken legs to the chicken - 3 legs on each side. Don't overstuff the chicken. Just put a little bit of chopped lemon and some garlic or some chopped onions and a bit of thyme or some lemon juice and tarragon in the cavity. Rub the chicken well with salt; the salt makes the skin crispy. Roast the chicken in a hot oven basting every 15 minutes with melted butter and/or pan juices until the chicken is cooked and nicely browned. From James Barber's Immodest but Honest Good Eating Cookbook; 1981. ISBN 0-932722-12-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 636 Calories; 44g Fat (64.4% calories from fat); 55g Protein; trace Carbohydrate; 0g Dietary Fiber; 274mg Cholesterol; 229mg Sodium. Exchanges: 8 Lean Meat; 4 Fat.

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