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Title: Seasoning Guide for Eggs & Cheese
Categories:
Yield: 4 Servings
Text
BAKED EGGS - Sprinkle dash of thyme or paprika
over the top.
CREAMED EGGS - Add mace.
DEVILED EGGS - Add celery seed, cumin, mustard,
savory, chili powder, or curry powder.
OMELET - Try with dash of marjoram or rosemary
(lightly)
SCRAMBLED EGGS - Sprinkle lightly with basil,
thyme, rosemary, or marjoram. Add seasonings near
the end of cooking.
SOUFFLE - Add 1/4 tsp marjoram to 4 egg souffle.
To cheese souffle, add basil or savory.
CHEESE CASSEROLES - Sprinkle with dash of sage or
marjoram.
CHEESE FONDUE - Try adding a dash of basil or
nutmeg.
CHEESE RABBIT - (rarebit) Try mace or mustard.
CHEESE SAUCE - Try a dash or mustard, marjoram, or
thyme.
CHEESE SPREAD - Blend sage, caraway seed, thyme,
or celery seed into melted processed cheese.
COTTAGE CHEESE - Blen in chives or a dash of sage,
caraway seed, dill, anise or cumin. Prepare
several hours ahead to allow flavors to blend.
CREAM CHEESE - Blend in curry powder, marjoram,
caraway seed or dill. Sprinkle paprika or cayenne
atop. use as celery filling or appetzier spread.
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