Annie's Quick and Easy Recipes

A lifetime collection of simple and easy to prepare recipes from Annie's Recipe Kitchen. These are recipes that I have collected over the years and put into a shoebox to organize at a later time. This is my attempt to organize them. 
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Annie's simple and easy recipes using eggs.

EGG SCRAMBLE
1 c. diced bacon
1/4 c. chopped green onion
3 tbsp. butter
12 beaten eggs
1 (3 oz.) can mushrooms, drained
1 recipe cheese sauce
2 tbsp. melted butter
2 c. soft bread crumbs
1/8 tsp. paprika

In large skillet, cook onion and bacon in butter until tender. Drain excess fat. Add eggs and scramble just until set. Fold in the mushrooms. Make the cheese sauce that follows and fold this into the eggs. Place mixture into a 9"x13" pan. Combine soft bread crumbs and butter and paprika and sprinkle on the eggs. Cover and chill until 30 minutes before serving. Bake, uncovered at 350 degrees for 30 minutes or until bubbly and hot.

CHEESE SAUCE
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. cheese, shredded
1/8 tsp. white pepper

Melt butter, stir in flour and salt until smooth. Add milk and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add cheese (mild, sharp, American, cheddar) and stir to melt.

CHEESY EGG BAKE
2 cans cream of shrimp soup
1 c. half & half
4 tsp. instant minced onion
1 tsp. prepared mustard
2 c. shredded Swiss cheese
12 eggs
12 (1/2 inch) thick slices of sourdough French bread, buttered & halved

In saucepan combine first 4 ingredients. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10 x 6 x 1 inch) baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remaining sauce around eggs. Stand French bread slices around edges of casseroles with crusts up. Bake in 350 degree oven for 20 minutes or until eggs are set. Sprinkle with snipped parsley, if desired. This makes 12 servings, enough for a grand brunch. It is easily cut in half. Serves 12.

EGG SALAD MOLD
1 pkg. lemon Jello
1 c. boiling water
2 (8 oz.) cream cheese
1 lg. onion, grated fine
1 c. diced celery
6 hard boiled eggs, chopped fine
3 good size tbsp. Miracle Whip

Dissolve Jello in boiling water. Let cool. Do not let set. Soften cheese (use mixer). Add Miracle Whip and stir well. Add celery and onion. Pour in pan, put eggs in making sure eggs are pressed down to the bottom. This can be made the day before in 9 x 5 x 2 inch pan or any mold.

DEVILED EGG POTATO SALAD
9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.

EGG SALAD SANDWICHES
4-5 hard boiled eggs
1 tbsp. Miracle Whip
1 tbsp. mustard
Salt & pepper
Celery seed, optional
10-12 slices of bread

EGG SALAD CHEESE SPREAD
2 c. shredded cheese
4 hard-cooked eggs, chopped
1/2 c. mayonnaise
1/4 c. sweet pickle relish
1 tsp. mustard
Salt and pepper to taste

Combine all and mix well. Cover and refrigerate.

RUSSIAN EGG SALAD SPREAD
2 hard boiled eggs, grated
1 tsp. grated onion
1 sm. green pepper, chopped
1/2 c. chopped stuffed olives
1 tbsp. mayonnaise
3 oz. pkg. cream cheese, softened
Sliced bread or crackers

Mix all ingredients. Chill for several hours. Serve on bread, buns or crackers.

EGG SALAD STUFFED TOMATOES
3 hard-cooked eggs, chopped
1/4 c. nonfat yogurt
1/4 c. 1% cottage cheese, drained dry
2 tbsp. finely chopped celery
2 tbsp. thinly sliced green onion
1/2 tsp. dry mustard
1/4 tsp. salt
Dash of cayenne
2 med. tomatoes
2 c. lettuce

In bowl combine eggs, yogurt, cottage cheese, celery, onion, dry mustard, salt and cayenne. Cover and chill. Cut a slice off the top of each tomato. Scoop out seeds and flesh. Invert tomatoes on paper toweling to drain. Chill. To serve, sprinkle inside of tomatoes with salt and pepper. Spoon half of the egg mixture into each tomato shell. Sprinkle with snipped parsley. Arrange tomatoes on lettuce. 2 servings. Each serving = 4 ounces protein, 2 cups raw vegetables.

TEXAS EGG CASSEROLE
2 (4 oz.) green chilies
1 1/2 - 2 lbs. grated Cheddar cheese

Spread in a 13"x9" dish. Beat together 6 eggs, 1 quart of milk, 1 1/2 cups of Bisquick. Pour over cheese and chili mixture. You may add to cheese mixture 2 cups of diced ham if desired.

EGG AND GREEN BEAN CASSEROLE
1 qt. green beans
1/4 c. butter
1/4 c. chopped onions
1/4 c. flour
2 c. milk
2 tsp. salt
1/8 tsp. pepper
Dash of thyme
Dash of savory
1 tbsp. chopped parsley
6 hard boiled eggs, sliced
1/4 c. pkg. dry bread crumbs
1/2 c. grated Swiss cheese

Preheat oven to 375 degrees. Melt butter in pan. Saute onion until tender, about 3 minutes. Remove from heat; blend in next 7 ingredients. Bring to boil, stirring. Simmer 2 minutes. Layer beans, eggs, and sauce in 1 1/2 quart casserole. Combine crumbs and cheese; sprinkle on top. Bake 20 minutes. Serves 4 to 6.

HOT SAUSAGE EGG CASSEROLE
3 lb. sausage, 1 hot, 2 mild
1 onion, chopped
2 green peppers, chopped
4 tomatoes, chopped
3 c. shredded Cheddar cheese
3 c. Bisquick
3 c. milk
9 eggs
1 tsp. salt

Bake at 350 degrees in a 9 x 13 pan or larger. Brown sausage in skillet, mix green pepper, onion, tomatoes together and pour over sausage. Sprinkle cheese on top. Pour Bisquick mixture over all then bake at 350 degrees for 35 to 40 minutes. Should have a slightly brown tone.

CHRISTMAS MORNING EGG CASSEROLE
16 slices white bread (crusts removed)
8 slices Canadian Bacon
8 slices sharp cheese
6 eggs
salt and pepper
1/2 to 1 tsp. dry mustard
1/4 c. minced green pepper
1/4 c. minced onion
1 to 2 tsp. Worcestershire sauce
3 c. milk
Dash Tabasco
1/4 c. melted butter
Crushed corn flakes for topping

Butter 13 x 9 glass baking dish. Place 8 slices of bread in bottom. Top each with ham and cheese. Top with bread sandwich style. In bowl, beat eggs, add remaining ingredients and salt and pepper to taste. (Butter and corn flakes are for topping.) Cover and refrigerate overnight. In morning toss cornflakes with melted butter and sprinkle over casserole. Bake uncovered at 350 degrees for about 1 hour. Let stand 10 minutes before cutting into squares.

EGG CHEESE CASSEROLE
1 c. onion, sliced
1 tbsp. butter
8 hard cooked eggs
2 c. (8 oz.) shredded Swiss cheese
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. milk
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. dill weed
1/4 tsp. pepper
6 slices rye bread, buttered & cut diagonally into 4 pieces

Cook and stir onion in butter until tender; spread in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2 inches). Top with egg slices; sprinkle with cheese. Beat remaining ingredients except bread. Pour soup mixture over cheese; overlap bread slices (butter side up on top of casserole). Bake at 350 degrees for 30 to 35 minutes. 6 servings.

POTATO AND EGG CASSEROLE
1 box. (6 oz.) Betty Crocker dehydrated hash brown potatoes
5 eggs
1/2 c. cottage cheese
1 c. shredded Jack or Swiss cheese
1 green onion, sliced
1 tsp. salt
1/8 tsp. pepper
1/2 c. milk
4 drops Tobasco
6 slices bacon, diced
Paprika

Put hash browns in large bowl (over 1 quart hot tap water) let stand for 10 minutes and drain. Beat eggs lightly, stir in potatoes, cheeses, onion, milk and seasonings. Turn into buttered casserole. Scatter bacon on top. Then sprinkle all with paprika. Bake at 350 degrees for 40 minutes (or until top is lightly browned). Let set for 5 to 10 minutes, then cut into wedges.

POTATO CHIP AND EGG CASSEROLE
1/4 lb. potato chips
3 tbsp. melted butter
2 tbsp. chopped green pepper
2 tbsp. flour
1 can cream of mushroom soup
Hard boiled eggs (opt.),
1 cup tuna or chicken
1 c. milk
1 tsp. salt
Dash of garlic salt

Crumble potato chips and set aside. Saute green peppers in a saucepan. Add salt, pepper, garlic salt, soup, flour and milk. Cook until thick, stir from time to time so that it will not scorch on the bottom of the pan. Grease your casserole or baking pan. Use 1/3 of the potato chips for the bottom layer. Use sliced eggs, tuna or chicken for the next layer. Next, use some of the soup mixture for the next layer. Continue layering. Top layer should be potato chips. Bake in a 375 degree oven for 20 minutes.

EGG SANDWICH CASSEROLE
16 slices of bread
8 slices of ham
8 slices of cheddar or American cheese
2 tsp. onion powder
1/2 c. melted butter
6 eggs, well beaten
3 c. milk
1/2 tsp. dry mustard
1/2 tsp. tarragon
Paprika
Crushed potato chips

Place bread, ham, cheese - sandwich wise in a pan big enough to hold the sandwiches. Mix other ingredients. Beat well and pour over top of sandwich. Cover with crushed potato chips. Crumbled bacon can be used also. Cover and refrigerate overnight. Remove from refrigerator 1 hour before placing in oven. Pour 1/2 cup melted butter over top. Bake 1 hour at 350 degrees. Serve hot.

DEVILED EGG CASSEROLE
Asparagus, fresh or frozen
10 eggs, deviled
1 tsp. dry mustard
6 tbsp. flour
6 tbsp. melted oleo
3 c. half and half (or 2 1/2 c. milk + 1/2 c. half and half, if preferred)
2 c. grated cheddar cheese
1 tsp. Worcestershire sauce
1 lg. can deviled ham
Buttered bread crumbs

Line bottom of greased 9"x13" baking dish with very slightly cooked asparagus. Arrange 20 deviled egg halves on top. Make a sauce combining and bringing to a boil, flour and oleo, half and half, dry mustard and Worcestershire sauce. Add grated cheese and deviled ham, stirring until well mixed. Pour sauce over eggs and asparagus. Top with buttered crumbs. This may be prepared the day before baking. Bake at 350 degrees for 30 to 45 minutes or until bubbly.

EGG NOODLE DISH
2 1/2 c. fine egg noodles
1 c. cottage cheese
1 clove minced garlic
1/2 tsp. salt
Grated Parmesan cheese
Dash or two of pepper
1/2 c. chopped onion
1 c. sour cream
1 tbsp. poppy seeds
Dash of two of Tabasco
Paprika

Cook and drain the noodles as package directs. Mix other ingredients (except Parmesan cheese and paprika) together, add to the noodles. Put in casserole dish, sprinkle Parmesan cheese and paprika on top. Bake for 30 minutes at 350 degrees.

BACON & EGG CASSEROLE
6 eggs, beaten
6 slices of bread, cubed
1 c. Cheddar cheese, grated
1 lb. cooked bacon
2 c. milk
1 tsp. salt
1 tsp. dry mustard

Butter casserole. Lay cooked bacon on bottom of casserole. Add remaining ingredients together. Pour over bacon. Cover and refrigerate for 12 hours. Bake in 350 degree oven, covered, for 1/2 hour. Uncover, and bake 45 minutes more. Serves 6. I cook 4 slices of bacon at a time (on paper towels below and above) in microwave oven for 4 minutes. This helps to remove a lot of the grease from the bacon.

EGG CASSEROLE WITH DICED ORTEGA CHILIES
10 eggs, beaten
1/2 c. melted butter
1/2 c. flour
1 pt. cottage cheese
1 tsp. baking powder
1 lb. Jack cheese, grated
2 or 3 (4 oz.) cans diced Ortega chilies

Mix everything together and pour into Pyrex-type 9x13 inch pan. Bake at 400 degrees for first 15 minutes, then next 30 minutes at 350 degrees. Should be golden brown on top.

SMOKY EGG CASSEROLE
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 1/4 c. milk
1 (16 oz.) roll smoke flavored cheese
spread
6 slices bacon
3 slices bread, cut in 1/4" cubes
12 eggs, slightly beaten
1 c. frozen peas, cooked, drained
1 (6 oz.) can sliced mushrooms, drained
1/2 c. chopped pimiento
1 tbsp. vegetable oil
1 tomato, cut in wedges
Snipped chives

In a medium saucepan, melt butter or margarine. Blend in flour; add milk. Stir constantly over medium high heat until mixture thickens and bubbles. Reduce heat to low. Stir in cheese spread until melted; set aside. In a large skillet, cook bacon over medium high heat until crisp. Drain on paper towels. Reserve drippings in skillet. Crumble bacon and refrigerate. To make croutons, cook bread cubes in bacon drippings until crisp, stirring occasionally. Remove croutons and set aside. In a medium bowl mix eggs, peas, mushrooms, pimiento and 2 tablespoons chives. In the same large skillet, heat oil. Add egg mixture. Cook over medium high heat, gently lifting edges of egg mixture so uncooked portion flows underneath. When eggs are set, fold in cheese spread mixture. Turn mixture into 12"x7" baking dish. Cover and refrigerate overnight. About 30 minutes before serving, preheat oven to 350 degrees. Remove cover from casserole. Bake 20 minutes. Top with croutons and crumbled bacon. Bake 10 minutes or until heated through. Garnish with tomato wedges and snipped chives. Makes 6 to 8 servings.

EGG FOO YOUNG CASSEROLE

CASSEROLE
8 eggs, beaten
1 1/2 c. thinly sliced celery
1 (16 oz.) can bean sprouts, drained
1/2 c. nonfat dry milk powder
2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. ground pepper

MUSHROOM SAUCE
2 1/2 tbsp. cornstarch
1 1/2 c. chicken broth, divided
1 tbsp. soy sauce
1 (4 oz.) can drained, sliced
mushrooms
2 tbsp. sliced green onions

Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, broth mixture and soy sauce. Cook, stirring until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top with mushroom sauce. Makes 6 servings.

EGG CUSTARD
1 c. sugar
2 tbsp. flour
1/2 stick butter or margarine
2 eggs
Vanilla flavoring for taste
1 c. milk

Stir sugar, flour and butter or margarine. Add eggs and beat. Add milk and vanilla flavoring. Pour into unbaked crust. Bake at 325 degrees until barely firm. For Variations: Substitute coconut or lemon for the vanilla.

OLD FASHIONED EGG CUSTARD
1 c. sugar
1 1/2 tbsp. flour
1/2 tsp. salt
A dash of nutmeg
4 egg yolk
2 egg whites
1 c. milk
2 tbsp. butter or margarine, melted
2 egg whites
2 tbsp. sugar

Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and 2 egg whites. Add to dry ingredients. Beat well, add milk gradually then stir in melted butter or margarine. Pour in unbaked pie shell, bake at 400 degrees for 30 minutes. Beat 2 egg whites with sugar, spread meringue on pie and bake at 325 degrees for 15 minutes, or until top is brown.

EGG PIE
Take 4 good size hen eggs, break them in a bowl and beat them up good. Now you beat in about 1 1/2 cups sugar. If you haven't got no sugar, use a cup of molasses. Then beat in a pinch of salt, cup of top milk, two rounded tablespoons of corn meal; add a bit of vanilla (one teaspoon) and a big pinch (1/4 teaspoon) of fresh shaved nutmeg. Pour into an uncooked pie dough and bake in an easy oven (350 degrees). Makes a 10 inch pie. Don't put a dough lid on it.

OLD FASHIONED EGG GRAVY
Fry out 3 tablespoons of side meat gravy and remove meat from frying pan. Beat 1 egg light and fluffy. Add: 1/2 tsp. salt (or more, if needed for taste) Beat again until smooth. Add 2 cups sweet milk and stir well. Pour into medium warm frying pan with gravy and stir until thickened. Add black pepper to taste. Real good with homemade biscuits.

OLD TIME EGG PANCAKE
3 eggs
1/3 c. milk
1/3 c. flour
1/4 tsp. salt
2 tbsp. shortening
1/4 c. thin sliced apples

Beat eggs slightly, add milk, then add flour and salt. Beat until smooth. Heat shortening in heavy skillet. Make sure sides are coated with shortening. Quickly pour mixture into skillet. Sprinkle apples on top. Bake at 400 degrees for 20 minutes. Serve as soon as it is taken from oven. Sprinkle with sugar and cinnamon.

EGG NOODLES
1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 beaten egg

Add sifted dry ingredients to egg mixture. Roll very thin on floured surface. Let stand 20 minutes. Roll and slice 1/8 inch thick, spread and dry 2 hours. Drop into boiling soup, chicken broth or salted water. Cook 10 minutes. Makes 2 cups dry noodles.

HOMEMADE EGG NOODLES
2 eggs, well beaten
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
Flour - enough to make a stiff batter

Put flour on rolling surface and take a little of the dough and roll out thin. Spread to dry and roll all up together and slice.

SOUTHERN EGG NOG
4 c. milk
3 eggs
1 c. sugar
Pinch of salt
1 tsp. vanilla
1 tsp. rum flavoring
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 to 4 drops yellow food coloring

Heat milk in saucepan over boiling water, but do not boil. Beat eggs and sugar well. Pour hot milk slowly over egg mixture (will curdle if mixed too fast). Put back in saucepan and cook over hot water 3 to 4 minutes. Add flavorings and salt; beat occasionally while cooling. Chill before serving. Rum or brandy may be added for spirited drink.

TWO EGG SPONGE CAKE
2 eggs
1 cup sugar
1 cup flour
1 pinch salt
1 level teaspoon baking powder
3/8 cup boiling water
lemon extract to suit taste.

Beat yolks until thickened, add sugar gradually, add hot water, sift in salt, baking powder and flour. Fold in stiffly beaten whites and lemon extract. Bake in a moderate oven in ungreased tin, and when done turn upside down until cool.

EGG LEMON CHICKEN SOUP
1 chicken
1 chicken bouillon cube
1 c. Uncle Ben's converted rice
2 cans undiluted cream of chicken soup
2 eggs
2 lg. lemons

Place chicken in pan and cover with water. Boil 1 1/2 hours. Take out chicken, strain broth back into pan. Take chicken off bones and cut it up into pieces. Into broth add bouillon and rice. Cook until rice is tender. Add chicken and undiluted soup and stir until dissolved. Beat eggs and juice of lemons together in a bowl. Add 1 tablespoon of hot broth to egg mixture at a time until eggs are warm. (If you add too much hot broth at a time it will curdle eggs). Then add to soup and cook a few more minutes.

CHICKEN EGG DROP SOUP
7 packets Weight Watchers instant chicken broth mix
6 c. hot water
2 tbsp. cornstarch in 2 tbsp. water
1 tbsp. soy sauce
1/2 tsp. sugar
2 eggs, lightly beaten
Salt and pepper
2 scallions, sliced (green tops
included)

Bring broth to a boil. Combine cornstarch mixture with the soy sauce and sugar. Slowly stir into broth. Heat and keep stirring until soup is thickened and clear. Remove from heat. Gradually add eggs, stirring with a fork until eggs separate into shreds. Season to taste. Serve immediately. Garnish with scallions.

EGG NOODLES AND CHICKEN BROTH
Mix 3 eggs with 2 cups flour and 1/2 teaspoon salt. Roll out and cut into strips.

BROTH
Rinse 2 chicken breasts and place in large kettle to cook. Add: 1 tbsp. chopped onion 1 tbsp. garlic powder 2 stalks celery Cook until chicken falls off bone. (Don't forget to add plenty of water.) Take out bones and add 2 diced potatoes. Cook 20 minutes. Add noodles and cook 10 minutes more.

EGG DUMPLINGS IN CHICKEN BROTH
2 lg. cans chicken broth
6 eggs
1 tsp. salt
2 c. flour
1/2 stick butter, melted and cooled
Pinch of nutmeg

Heat broth to boil. While broth is heating, beat eggs with fork, add salt and heat a few seconds. Add 1/2 cup flour and nutmeg and continue beating, always using a fork. Add cooled butter and mix until smooth. Gradually add the remaining flour, mixing well after each addition. Drop by 1/2 teaspoonful into boiling broth. When they all pop to the top of the broth, cover and simmer 15 minutes. Yields about 50 dumplings.

CHICKEN AND EGG SCALLOP
3 c. cubed chicken
1/2 c. cooked mushrooms
8 oz. stuffing mix (like Stove Top)
6 slightly beaten eggs
4 c. chicken broth
1/2 c. butter
1/2 c. flour
Salt and pepper

Prepare stuffing (on dry side). Spread in 13x9 pan. Spread chicken and/or mushrooms over that. In large skillet melt butter; add flour, salt and pepper to make a roux or paste. Slowly add chicken broth; cook until thickened. Slowly add mixture to eggs. Pour over chicken. Bake at 325 degrees for 40-50 minutes. Let stand 5 minutes. NOTE: When I do it ahead, I don't cook it until needed; just cover and refrigerate.) Serve in squares with sauce over top: 1 can cream of mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimento (optional)

Serves 8-10

EGG CUSTARD PIE

4 eggs
1/2 tsp. cornstarch
1 c. sugar
1 (4 oz.) can evaporated milk plus 1
can water (or)
1 1/2 cups milk
1 tsp. vanilla

Blend together in blender , pour in a buttered pie crust. Bake at 400 degrees for 55 minutes or until set. Before baking, sprinkle nutmeg on top.

VINEGAR-EGG PIE CRUST

3 c. flour
1 1/8 c. shortening
1 tsp. salt
1 egg (beaten)
1 tbsp. vinegar
5 tbsp. water

Mix flour and salt. Cut in shortening until it resembles cornmeal. Mix beaten egg, vinegar and cold water. Pour all at once into flour mixture. Mix well. Divide into 4 equal parts. Makes 4 large crusts. 

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