Festive Eggnog

I found this recipe in a newspaper over twenty years ago. I've been making it ever since. It's extremely decadent and my family's favourite. Once you've had a taste of the real stuff, you'll never buy the supermarket eggnog again.

Festive Eggnog

12 eggs separated
1 cup sugar
2 cups light cream or half and half
1/2 cup rye, rum, or brandy
3 cups heavy cream

Combine the yolks with the sugar and beat until thick and lemon colored. Slowly add the light cream and liquor and beat until well blended. Cover and refrigerate for several hours or overnight.

Beat egg whites until soft peaks are formed. Beat whipping cream in a large bowl to very soft peaks. Then fold in egg whites. Add this to the yolk mixture in the punch bowl. Sprinkle with nutmeg.

Makes 16 cups

Please keep refrigerated at all times.

Please make sure you use the freshest grade AAA eggs with intact shells and avoid contact between the yolks or whites and the shells.

Christmas Morning Wife Saver

I've had this recipe in my collection for about 25 years now. I guess you can consider it a classic. It's a great little casserole, meant for breakfast, which can be used all year round. I like to serve it with a little fruit salad, coffee, and/or some juice. You make it up the night before, leave it in the fridge, and then pop it into the oven in the morning. What could be easier than that?



Christmas Morning Wife Saver

16 slices bread with crusts removed
Slices of ham or back bacon
Slices of sharp cheddar cheese
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tsp dry mustard
1/4 cup minced onion
1/4 cup green pepper
1 teaspoon Worcestershire sauce
3 cups milk
dash taobasco sauce
1/4 lb butter
Special K cereal or crushed Corn Flakes

In a 9 x 13 buttered glass baking dish, put 8 pieces of bread. Cover with ham or back bacon, cheese slices, and the remaining bread.

In a bowl, beat eggs, salt, pepper. Add dry mustard, onion, green pepper, Worcestershire sauce, milk, and tabasco.

Pour over bread. Cover and let stand in fridge overnight.

In the morning, melt butter, pour over the top. Cover with Special K. Bake uncovered at 350 degrees for 1 hour. Let sit for 10 minutes. Serve with fresh fruit.

7 Layer Overnight Salad

I love this salad because I can make it the night before a family gathering or large barbecue. There are many variations of this salad, but this is mine. I hope you try it this summer. Absolutely every ingredient may be substituted. I often use spinach instead of romaine, muschrooms instead of water chestnuts, celery for carrots, etc. Well, you get the picture. One never goes wrong so use your imagination and make it as colorful as you can.

Layer in a glass bowl:

1 medium head of romaine lettuce shredded
1/2 cup thin sliced onion
1 cup thin sliced celery
1 can drained water chestnuts sliced
1 10 ounce bag frozen tiny tender peas
4 to 5 hard boiled eggs

Mix the following ingredients and spread over the top of the assembled layers:

2 cups mayonnise
2 tsp sugar
1/2 cup parmesan cheese
1 tsp seasoned salt

Chill overnight

Sprinkle with 2 hard cooked eggs grated, 5 slices crisp bacon crumbled, tomatoes cut in wedges or cherry tomatoes cut in half and scattered on top. Sprinkle with cheese and parsley.

Egg and Vegetable Bake

I can't remember where or when I got this recipe, but the card is well used and stained. It's always come in handy for a quick lunch or brunch or sometimes even dinner. My family loves it and its great for diabetic cooking.

1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3 cups veggies (your favourite frozen variety is fine too)
1/2 cup diced red bell pepper
1/2 teaspon basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 eggs
4 ounces chedder cheese

Preheat oven to 400 degrees. In a 12 inch skillet heat oil. Add onion and garlic and saute until onion is translucent. Add vegetables and seasonings stirring constantly. Saute until the veggies are tender-crisp, about 5 minutes. Remove from heat.

In medium bowl beat eggs; add 2 ounces of cheese and the veggies and stir to combine.

Grease an 8 x 8 x 2 inch baking dish with olive oil. Transfer mixture into the dish and sprinkle with the remaining cheese. Bake for 25 to 30 minutes (until puffy and browned and a knfe, inserted in center, comes out clean.)