Robyn's Recipes

Meal of the Week

It's a Sunday country morning....
The sun has just come up, and the scent
of fresh-cut grass is in the air.
A leisurely breakfast would be a great
way to start the day!

Breakfast

Baked Stuffed Eggs

This breakfast is so simple to make.  You can prepare
the eggs the night before, if you wish, and bake them
the next morning, or you can make it all at once.
The recipe calls for sour cream--use nonfat or lowfat
to cut back on calories and fat, and it's just as good.
This dish resembles deviled eggs but has a delightful
sauce over top.  You've got to try this!

Stuffed Eggs:

8 hard-cooked eggs
3-4 tablespoons sour cream
2 teaspoons mustard (I use Dijon, but regular is ok)
1/2 teaspoon salt

Sauce:

1/2 cup chopped onion
2 tablespoons butter or margarine
1 can condensed cream of chicken soup, undiluted
1 cup (8 oz.) sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Slice the hard-boiled eggs in half lengthwise.
Remove the yolks and set the halved whites aside.

In a bowl, mash the yolks with a fork.  Add sour cream,
mustard and salt.  Mix well.
Fill the egg whites with the mixture, then set aside.

In a saucepan, saute onion in butter until tender.
Add soup and sour cream, mix well.
Pour half the sauce into an ungreased 11X7X2 inch baking
pan.  Arrange the stuffed eggs over the sauce.
Spoon remaining sauce on top.  Sprinkle with cheese
and paprika.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking,
if you prepare ahead of time.
Bake, uncovered, at 350° for 25-30 minutes or until
heated through.
Serve immediately.

Serve with rye toast on the side and a large carafe of
orange juice.

Makes 6-8 servings.

Dinner

Entree

Pork Chop Dinner

4 pork loin chops (3/4 inch thick)
2 tablespoons cooking oil
4 medium potatoes, peeled and sliced
1 medium onion, sliced
2 medium carrots, sliced
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper

In a skillet, brown the pork chops in oil.
Place in a sprayed baking dish.  Layer the potatoes,
onion and carrot over the chops.  Dot with butter.
Sprinkle with salt and pepper.  Cover and bake at
350°  for 55-60 minutes or until pork chops
are done.

Makes 4 servings.

Side Dish

Baked Applesauce

4 large tart apples, peeled and sliced
6 tablespoons sugar
1/2 to 3/4  teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Place apples in a sprayed baking dish.
In a small bowl, combine sugar, cinnamon and
vanilla.  Mix well.
Sprinkle over apples.  Cover and bake at 350° for
40-45 minutes or until apples are tender.
Uncover and mash with a fork.
Serve warm.

Makes 4 servings.

Dessert

This pie has two layers.  The bottom layer is
a cream cheese layer, and the top layer
 is a lemon layer.  This is the perfect solution for
 people like myself who really like lemon pie but
think that meringue is just too sweet. 

Double Layer Lemon Pie

1 unbaked pie shell (9 inch)

Lemon Filling:

1-1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel (optional)
4 drops yellow food coloring (optional)
2/3 cup lemon juice

Cream Cheese Filling:

1 8-oz. package cream cheese, softened
1 3-oz. package cream cheese, softened
3/4 cup 10X (powdered) sugar
1-1/2 cups Cool Whip
1 tablespoon lemon juice

Place pie shell in pie plate, and then line with a
double thickness of heavy-duty aluminum foil.
Bake at 450° for 8 minutes.

Remove foil.  Bake 5 minutes longer, then cool completely.

In a saucepan, combine sugar, cornstarch and salt.
Stir in water.  Bring to a boil over medium-high heat.
Reduce heat, cook and stir for 2 minutes or until
thickened and bubbly.
Remove from heat, stir in butter, lemon peel and
food coloring, if using.
Gently stir in lemon juice (do not overmix).
Cool to room temperature, about 1 hour.

Next:

In a mixing bowl, beat cream cheese and sugar until
smooth.  Fold in whipped topping and lemon juice.
Refrigerate 1/2 cup to use later as garnish for top of pie.
Spread remaining cream cheese mixture into
bottom of pie shell.
Next, spread layer of lemon filling over top of
the cream cheese filling.
Chill overnight.

If you're feeling extra-energetic, place the reserved
cream cheese filling into a pastry bag with a #21 star
tip and pipe stars onto top of pie.
If you don't have a pastry bag, simply place small dollops
of the mixture on top of pie, using a tablespoon.

Keep pie refrigerated.