Alice's Twice Baked Individual Cheese Souffles

1 1/4 cups milk
Tiny pinch grated nutmeg
1 small bay leaf
1 small shallot, halved
4 whole peppercorns
2 Tbsp unsalted butter
1/4 cup potato starch or 2 Tbsp all purpose flour mixed with 2 Tbsp cornstarch		1 Tbsp unsalted butter, cut into very small pieces
3 eggs, separated
2/3 cup shredded cheddar cheese
1/4 tsp powdered mustard
1 egg white
2/3 cup whipping cream
3 Tbsp grated Parmesan or Gruyere cheese
In a small saucepan, warm the milk with the nutmeg, bay leaf, shallot and peppercorns. When bubbles form around the edge of the pan, remove from the heat. Melt the 2 tablespoons of unsalted butter in a large saucepan, remove from the heat and stir in the potato starch. Strain the milk and pour into the pan, blend well and return to the heat. Whisk briskly until the mixture comes to a boil. Remove from the heat and scatter the butter pieces over the surface. Cover the pan with a lid and leave to cool slightly. Meanwhile, preheat the oven to 350 degrees F. Lightly butter eight individual 2/3 cup souffle cups or custard cups.

Uncover the sauce and stir in the melted butter pieces, followed by the egg yolks, cheddar cheese, mustard, salt and pepper, to taste. In a large bowl, beat 4 of the egg whites until stiff. Using a large metal spoon or spatula, stir 1 tablespoon of the egg whites into the cheese mixture to lighten it, and then add the remaining mixture at once, carefully folding until just combined. Divide the mixture among the souffle dishes pouring it in gently to avoid losing any volume. Place dishes in a roasting pan or deep baking dish and pour enough warm water to come three-quarters of the way up the sides of the dishes. Bake for 25 minutes or until the souffles have slightly risen and are firm to the touch. Remove from the water and leave to cool. (Cover and keep overnight in the refrigerator if you wish to make the night before.) Just before serving, reheat the oven to 400 degrees F. Return the souffle dishes to their baking dish. Pour some cream into each, dividing it equally, and season each one lightly. Sprinkle with Parmesan and pour warm water around to come three-quarters of the way up the sides of the dishes, as before. Bake for 10 to 15 minutes, until risen and golden brown. Lift out carefully and place each dish onto a plate. Serve immediately. Serves 8.

Hedy's Challah

2 packs dry yeast (4 1/2 tsp)
1/2 cup sugar
1 cup very warm water
5 1/2 cups bread flour
1 1/2 tsp salt		3 eggs
1/2 cup oil
2 Tbsp plain brandy
Cornmeal
In a small bowl combine dry yeast, sugar and warm water. Set aside. In food processor combine bread flour and salt and pulse a couple of times. Add eggs and oil (before you pour oil into the food processor, pour off a small amount in the bowl that the dough will rest in). Add brandy to the yeast mixture. With food processor running, pour liquid into feed tube and process until dough forms a ball and moves rather freely around the bowl. You may need to add a few more tablespoons of flour while the machine is running. Let the processor run for a couple of minutes. Turn the dough out onto a lightly floured surface and knead it a couple of times to form a smooth ball. Place in oiled bowl and flip the ball, so that it is oiled on both sides. Cover with a clean towel and let it rest in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours. Punch down dough and turn out onto floured surface. Divide into pieces to roll out and braid. Spray a pan with Pam and sprinkle it with cornmeal. Place braided dough on pan and cover with towel and again let it rise for another 45 minutes. Preheat oven to 350 degrees F. for amall leaves or 375 degrees F. for large loaf. Before placing in oven, brush with beaten egg and then bake for 30 minutes. You'll know that the bread is baked when it produces a hollow sound when tapped. Enjoy! Makes 1 large or 2 smaller loaves.

Peggy's Deviled Eggs

6 hard-boiled eggs, peeled
2 Tbsp finely minced onion
2 tsp finely minced sweet pickle relish
2 Tbsp mayonnaise		1 tsp creamed horseradish sauce
2 tsp spicy brown mustard
Salt
Paprika
White pepper
Slice eggs in half lengthwise and remove yolks into a bowl. Mash the yolks. Add minced onion, sweet pickle relish, mayonnaise, horseradish sauce, mustard and salt. Combine well. Spoon or pipe into the egg whites. Garnish with paprika and white pepper.

Bettie's Egg Salad Mold

2 envelopes (2 Tbsp) unflavored gelatin
1/2 cup cold water
1 cup boiling water
1/2 cup ketchup
2 cups mayonnaise		2 Tbsp lemon juice
2 Tbsp Worcestershire sauce
18 large, hard cooked eggs
1 medium onion, finely chopped
Soften gelatin in cold water. Let stand 5 minutes. Add boiling water and cool. Add ketchup, mayonnaise, lemon juice and Worcestershire sauce. Mix until smooth. Put eggs through ricer or coarse blad of food grinder. Add eggs and onion to mayonnaise mixture and mix again. Pour into a 3 quart buttered ring mold. Chill until firm. To unmold run a knife around edges of mold and place in warm water. Quickly turn upside down on a large flat platter. Serves 20.

Claire's Bulgarian Zucchini Fritata

1 lb zucchini, sliced thin
1/2 medium onion
2 Tbsp butter
8 oz farmer or feta cheese
2 Tbsp fresh dill, optional		3 eggs
Salt to taste (if using farmer cheese)
1/4 cup grated Parmesan or kashkavai cheese
Set the sliced zucchini in a colander for at least 1/2 hour. Squeeze out as much water as possible. Saute the onion in butter and add zucchini, cooking a few minutes. Cool. Preheat oven to 375 degrees F. Crumble the farmer or feta cheese and add to the zucchini. Add salt, if necessary. Sprinkle with dill if using. Beat the eggs and add to the above, mixing well. Place the zucchini mixture in a greased 9 inch pie plate or casserole. Sprinkle with grated cheese. Bake for 45 minutes or until golden brown. Serves 4.

Dianne's Cheese and Egg Souffle

16 slices white bread with crusts removed
6 eggs
1 pt milk (2 cups)		1/2 lb grated cheddar cheese
1/4 lb or 1 stick melted margarine
Salt and pepper to taste
Remove crusts from bread. Cut into cubes. Divide into 4 equal piles. Divide cheese into 3 piles. Grease 2 quart casserole. Put bread and cheese in casserole in alternate layers, starting and ending with bread. Beat eggs, milk and salt. Pour over bread. Pour melted butter over all. Cover and refrigerate overnight. Bake covered at 350 degrees F. or 325 degrees F. for 1 to 1.5 hours until set in the middle. Makes 4 servings.


Nancie's Quiche

6 eggs
1 lb co-jack cheese, grated
1 lb small curd (low-fat)cottage cheese
1 cup Bisquick		1 cup low-fat milk
1 tsp onion powder
3/4 cup melted Fleishmann's margarine
1/4 tsp salt
Mix everything together, put into 9x13 inch casserole (sprayed with Pam). Refrigerate overnight. Bake at 325 degrees F. for 40 minutes or until knife inserted comes out clean.


Goldie's Orange Matzo Brie

4 egg whites
3 Tbsp skim milk
4 tsp frozen orange juice concentrate
1 Tbsp grated orange rind		1/8 tsp salt
2 matzos, broken into 3 inch pieces
2 Tbsp margarine
Beat egg whites, milk, orange juice concentrate, orange rind and salt together. Soak the matzo pieces in water for a few minutes. Drain and press dry. Add to beaten eggs. Melt margarine over medium heat in a 9 inch frying pan. Add egg and matzo mixture. Fry until the underside of the egg mixture is completely set. Makes 2 to 4 servings.


Arlene's Baked French Toast Casserole

1 stick margarine
6 eggs
1 1/2 cups milk		1/2 cup brown sugar
1 Tbsp cinnamon
8 to 12 slices bread
Melt one stick margarine in a 9x13 inch pan. Add 1/2 cup brown sugar and 1 Tablespoon cinnamon and mix well. Cover with two layers of bread slices. Beat eggs and milk. Add a dash of salt, then pour over bread slices and let stand overnight. Uncover and sprinkle with cinnamon and sugar. Bake for 30 minutes at 350 degrees F.