Eggs Feed

Omelet Almondine

If you've ever wanted step-by-step directions for making an omelet, here they are.

Melet aslmondine 79 copy

The Incredible Omelet Almondine
Recipe from 1979 advertising

4 eggs
1/4 cup water
1 tsp. sugar
salt
2 tbsp. butter
1/2 cup Blue Diamond Sliced Natural Almonds
1/2 to 2/3 cup dairy sour cream or yogurt
2 tbsp. strawberry or other fruit preserves

1. Mix eggs, water, sugar and salt with fork. Set aside.

2. in 8-inch omelet pan or skillet over medium-high heat, toast almonds in butter until golden, about 1 to 2 minutes, stirring frequently.

3. Spoon almonds and about half the butter into a bowl, then put 3 tbsp. almonds back in pan.

4. Pour in half the egg mixture which should set at edges at once.

5. Carefully push cooked eggs to center and tip and tilt pan so uncooked eggs can flow to the bottom.

6. While top is still moist and creamy-looking, fill with half of the sour cream and preserves. 

7. Fold omelet over filling and turn onto plate.

8. Keep warm while preparing remaining omelet. Put 3 tbsp. toasted almonds and remaining butter in pan. Add remaining egg mixture and cook and fill as above.

9. Garnish with remaining toasted almond slices.

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No one I know eats soft-boiled eggs anymore. 

Perhaps they're afraid of salmonella.

Or maybe they forgot where they put their grandmother's egg cups.

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 Egg cups available for purchase here


Easy retro recipe for Quiche Lorraine

Love how this ad instructs 1960s Americans on how to pronounce this fancy French food.

"Keesh Lorrayne."

Vintage quiche recipe

 

Quiche Lorraine

Step 1
The pastry. 1 cup sifted all-purpose flour. 1/3 tsp. salt. Few grains of garlic salt. 1/3 cup lard or shortening. 2 to 3 tbsp. cold water. (Note: both pastry and filling may be made ahead of time.)

Step 2
The filling. 6 slices bacon. 3 oz. sliced Swiss cheese. 4 eggs, lightly beaten. 1 tbsp. all-purpose flour. 1/4 tsp. salt. 1/8 tsp. pepper. Few grains cayenne pepper. 2 cups light cream.

Step 3
Sift together salt, flour, garlic salt. Cut in shortening to size of small peas. Add cold water a teaspoonful at a time, while tossing mixture lightly with fork. Press together, flatten slightly, chill 10 minutes. Roll to fit 9" pie plate.

Step 4
Dice bacon, fry crisp. Drain, spread in pie shell, cover with cheese slices. Combine other ingredients, strain into pie shell. Bake at 400˚ F for 15 minutes, reduce heat to 325˚ F for 25-30 minutes more, until silver knife inserted in pie comes out clean.

Click here for another savory retro pie recipe.

Via Copyranter

 


Retro Pickled Eggs

Leftover Easter eggs? Try this UK favorite.

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Here's Heinz's 1972 recipe for pickled eggs.

Slowly blend 2 cups Heinz Distilled White Vinegar into 2 tbsp. mild mustard. Add 1/2 cup water, 1 cup sugar, 6 whole cloves, 1 tbsp each: salt, celery seed, mustard seed. Simmer 10 minutes; cool. Pour over 12 shelled hard-cooked eggs and 2 onions sliced. Cover; refrigerate overnight. Makes 1 dozen.

Via Shelf Life Taste Test


Retro Recipe: Deviled Eggs

I've always been a little weird about eggs.

As a child, I would only eat eggs prepared by mother or one of my grandmothers. Scrambled eggs at slumber parties, made by friends' mothers, grossed me out. They looked wet and slimey, even though I'm pretty sure that was just me.

I've gotten better as I've aged. However, I continue to be repulsed by deviled eggs made by anyone other than my mother or me.

Go figure.

1950s deviled eggs recipe

I like to make deviled eggs for Easter. So here's a deviled eggs recipe from the 1950s.

4 hard-cooked eggs
1 tbsp. Heinz Sweet or India Relish
1 tbsp. Heinz Tomato Ketchup
1 tbsp. mayonnaise or salad dressing
1/2 tsp. Heinz Prepared Mustard
Salt & pepper to taste

Remove the shells from the eggs. Cut eggs lengthwise; remove yolks. Mash yolks; blend with remaining ingredients. Refill egg whites with mixture. Chill. Makes 8 deviled eggs.

It's me again. You can fill the egg whites with a spoon, but I find it's worth the effort to fill them using a pastry bag and a star-shaped tip.

Click here for a recipe for a retro deviled egg salad. 

                                                                            Via Chronically Vintage

Two retro soup-er suppers

You can't beat Campbell's Soup recipes. They're easy, fast, economical and they taste good.

Retro recipes

Chicken Noodle Casserole

In a 1 1/2-quart casserole, blend 1 can Campbell's Cream of Chicken Soup with 1/2 cup milk. Add 1 cup cooked cubed chicken (or 5-oz. can of Swanson's Boned Chicken), 1 cup each cooked medium noodles and cooked green beans, 1 tsp. minced onion, top with buttered bread crumbs. Bake at 400˚ F about 25 min. Makes 4 servings. If desired, cover casserole with a tomato slive before baking.

Souper Mushroom Scramble

Stir one can of Campbell's Cream of Mushroom Soup until smooth; blend with 8 slightly beaten eggs, dask black pepper. Melt 2 tbsp. shortening in skillet; pour in egg mixture. Cook slowly until eggs are set, stirring now and then. Makes 4 servings. Garnish top with sprinkle of shredded cheese or chopped parsley.

 Click here to see another retro soupe-er supper recipe.

                                                                            Via Chronically Vintage


"Delight a man" with this egg salad

Picture 2

Here's the recipe for Deviled Egg Salad as seen in the above ad.

Soften 1 envelope Knox Unflavored Gelatin in 1/2 cup cold water. Place over boiling water and stir until gelatin is thoroughly dissolved.

Add 1 teaspoon salt, 2 teaspoons lemon juice, 1/4 teaspoon Worcestershire. Cool about 10 minutes.

Stir in 3/4 cup mayonnaise or salad dressing.

Add 1 1/2 teaspoons grated onion, 1/2 cup finely diced celery, 1/4 cup finely diced green pepper, 1/4 cup chopped pimento (optional), 1 1/4 cups (4) chopped hard-cooked eggs.

Turn into one large or 4 individual molds. Chill until firm. Unmold on salad greens. Garnish with hard-cooked egg wedges and mayonaisse, if desired.

Makes 4 servings.

 Click here for a 1988 recipe for Hidden Valley Club Salad.

Via Charm and Poise


Retro Brunch: Bacon and Egg Pie (today we call it quiche)

Bacon and Egg Pie is the perfect brunch food.

Actually, it's a perfect meal for any time of day.

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Here's a close-up of this 1959 recipe:

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If you don't feel like making your own pie crust, substitute a refrigerated Pillsbury pie crust. I've tried other brands, but I think Pillsbury is the best.

For the cheese (which I shred rather than grate), Gruyere is my favorite for quiche.

Click here for a retro recipe for Egg Nests.

Via old school paul


Christmas morning eggs for people who can't cook

This is a recipe for people who know nothing about cooking.

I suggest you also serve breakfast sausages (directions are on the box), orange juice in a nice glass pitcher and put fresh flowers on the table. No one will ever guess you dumped a can of soup into your eggs.

Merry Christmas!

Campbelled eggs

Eggs

Via jbcurio