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Full Online Book HomeLearning KitchenEggs - Ann's Egg Salad
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Eggs - Ann's Egg Salad Post by :jfm11z Category :Learning Kitchen Author :Unknown Date :February 2012 Read :619

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Eggs - Ann's Egg Salad

6 oz cream cheese, room temp.
6 eggs hard boiled, chopped
1/2 tsp. dill weed
1 tsp. minced celery leaves
1/4 tsp celery seed
4 T fresh parsley
1/4 C minced onion
1/4 C minced celery
1/4 C Mayo
Cracked black pepper and salt to taste
*for a spicier mix, add 2 T. Horseradish and/or Bacon.
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6 large hard-cooked eggs, chopped 1 cup chopped celery 1/4 cup chopped green onions 7 slices bacon, cooked and crumbled 1/2 cup mayonnaise or salad dressing 1.5 TBL prepared horseradish 1 TBL caraway seeds 1/4 tsp salt 1/4 tsp pepper 2 TBL chopped fresh parsley Combine first 4 ingredients in a large bowl; set aside. Combine mayonnaise and next 4 ingredients; fold into egg mixture. Sprinkle with parsley. Serve as a salad or sandwich filling. Yield: 3 cups.
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3 small Zucchini, chopped1/4 cup chopped onionVegetable oil5 Tbsp butter, divided1/2tsp oregano1/4 tsp salt 9 Eggs1-1/2 cup Milk1/2 cup Parmesan Cheese 1/2 cup Bisquick Preheat oven to 375.In a frying pan, saute zucchini and onions in vegetable oil and 1 Tbsp butter with oregano and salt till tender (about 5 minutes). In blender, mix eggs, milk, cheese, Bisquick, and remaining melted butter. Mix well, about two minutes. Pour into 13-inch dish or pie plate. Spread zucchini mixture over top. Bake 30 to 40 minutes. Yield: 8 Servings
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