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May is also egg month

By Staff | May 29, 2009

Cheesy egg puffs can be baked in either a regular-sized muffin tin or a miniature muffin pan.

The month of May to many people is recognized as beef month, but don’t forget to celebrate the egg as our state and nation celebrates May as egg month as well.

In his proclamation declaring May as Iowa Egg Month, Iowa Gov. Chet Culver pointed out that not only are eggs nutritious and economical to eat, but that Iowa leads the nation in egg production.

According to the proclamation, Iowa egg producers care for approximately 57 million laying hens producing nearly 14.25 billion eggs per year. According to Iowa State University, the Iowa egg industry contributes some $1.82 billion in annual economic activity to Iowa.

The all-natural egg has 13 essential vitamins and minerals and antioxidants in varying amounts, for as little as 75 calories.

According to the Iowa Egg Council, the high-quality protein found in eggs provides the building blocks that kids need to grow and the energy that they need to stay focused throughout the day.

Aussie Burgers feature fried eggs on meat patties, beef or pork, with an added twist, beets rather than pickles.

Adults can also benefit from the egg’s high-quality protein. Studies continue to show when people eat eggs for breakfast, they feel more satisfied and consume fewer calories throughout the day, as compared to eating a bagel-based breakfast of the same mass and calorie content.

Research shows that an increased intake of high-quality protein, such as that found in eggs, coupled with a decreased intake of carbohydrates is an effective way to preserve lean muscle and increase fat loss, while helping stabilize blood glucose levels.

For more information about eggs or new recipes, visit “http://www.iowaegg.org”>www.iowaegg.org or call (877) 4692-344 (Iowa-egg).

The following are favorite egg recipes submitted by Farm News staffers Darcy Dougherty Maulsby, Karen Schwaller and Clayton Rye.

Aussie burgers

(From Clayton Rye)

It may seem that every combination of eating a hamburger is known, but here is a different way to enjoy the meal that fits in your hand. This is a hamburger Australian style.

4 hamburger buns.

1 pound hamburger or pork burger

4 slices pepper jack cheese

4 fried eggs

Slices of canned beets

Toast the buns. Season burgers with salt and pepper, then fry or grill. After flipping the burger, add a slice of cheese so that it melts on the burger. Fry the eggs over-easy in butter. Top the burger with a fried egg and serve in a toasted bun.

Add sliced beets for crunch (instead of pickles) and your favorite burger toppings such as sliced onion and tomato, bacon and catsup.

The yolk from the eggs fried over easy become a sauce for the hamburger as it is picked up and eaten. For maximum enjoyment, serve fresh from the stove or grill while everything is hot. Another advantage is that it can be cooked quickly giving it an advantage of being served when an impromptu meal is needed.

Rye’s note: Sliced beets are a matter of choice and is best left to each person if they want to try this variation. However, beets or no beets, when finished, there is a great sense of satisfaction as the last bite is swallowed. Dessert will not be needed.

Cheesy egg puffs

(From Darcy Dougherty Maulsby)

Maulsby’s note: This recipe comes from Lake City’s Stewart Memorial Community Hospital employee cookbook. Sometimes Maulsby likes to reduce the amount of mushrooms and substitute chopped ham for a little extra flavor.

10 eggs, beaten

3-4 cups Monterey Jack or Colby-Jack cheese

2 cups cottage cheese

1/2 cup margarine, melted

2 4-ounce cans mushrooms

4 green onions, sliced

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

In a large bowl, mix beaten eggs, cheese, cottage cheese, margarine, mushrooms and onions. Add dry ingredients and mix well. Fill greased muffin tins three-fourths full and bake at 350 degrees for 35 to 40 minutes, until a knife inserted in the center comes out clean.

Note: You can also bake these puffs in a miniature muffin tin for 20 minutes.

Egg casserole

(From Karen Schwaller)

5 tablespoons, plus 4 teaspoons of margarine, divided

2 tablespoons flour

1/2 teaspoons salt

1/2 teaspoons pepper

3 tablespoons margarine

2 cups milk

1 cup shredded Velveeta

1 cup diced ham, bacon or sausage (cooked)

1/4 cup onion

15 beaten eggs

Soft bread crumbs

Paprika to taste

Cook on stove 2 tablespoons margarine, flour, salt, pepper, milk and cheese until cheese melts and sauce is creamy. In a skillet, melt 3 tablespoons margarine and then saute the meat and onion; set aside.

Beat the eggs and scramble them until set, but moist. Fold into cheese sauce and turn into 9-by-13-inch pan. Combine 4 teaspoons melted margarine, 2 1/2 cups soft bread crumbs and paprika. Sprinkle on top. Cover and refrigerate overnight. Bake at 350 degrees for 45-60 minutes.

Bacon and egg lasagne

12 lasagna noodles (cooked, drained)

1 pound bacon (cut in 1-inch strips)

1 cup chopped onion

1/3 cup bacon drippings

1/3 cup flour

1/4 teaspoon pepper

4 cups milk

12 hard cooked eggs, sliced

2 cups shredded Swiss cheese

Shredded cheddar or Velveeta to taste

1/3 cup grated Parmesan cheese

Heat oven to 350. In large skillet, cook bacon until crisp; drain, reserving 1/3 cup of drippings. Set bacon aside.

Cook onions in bacon drippings until tender. Add flour, salt and pepper and stir until a paste forms. Add milk, then cook and stir until mixture comes to a boil and thickens.

Grease 9-by-13-inch pan. Spoon a small amount of white sauce into bottom of pan. Divide lasagne noodles, bacon, white sauce, eggs and cheese(s) into thirds; layer in pan. Sprinkle with Parmesan cheese.

Bake for 25-30 minutes or until thoroughly heated. Sprinkle with parsley, if desired, for color. Let stand 10 minutes before serving. Makes 12 servings. Can be made the day before.

Contact Kriss Nelson at jknelson@frontiernet.net.

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