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Polish
Mutual Benefit and Friendly Society
BRANTFORD
POLISH HALL, 154 Pearl St.
519-753-0414
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Polish
Stuffed Eggs in the Shell
Jaja
Faszerowane
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Ingredients:
8 hard cooked
eggs - in
shell
3 tablesppons
parsley, finely
chopped
1 tablesppon
fresh dill,
finely chopped
1 tablesppon
fresh chives,
finely chopped
2 tablesppons
butter
2 tablesppons
mayonnaise
1 teaspon
onion salt
1 teaspoon
paprika
Salt and
fresly ground black
pepper to taste
2 tablesppons
bread crumbs
1/3 cup
shredded cheese
of your choice (muenster, cheddar or any other cheese you like)
Preparation:
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Cut eggs
in half with large,
sharp knife. Remove and discard any loose, jagged shell fragments round
the rim of shells.
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Scoop egg
out of shell and save
shells.
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Finely
chop egg whites and mash
egg yolks with fork.
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In a large
bowl combine chopped
eggs, finely chopped parsley, dill, chives, butter, mayonnaise, salt
and
paprika and mix well.
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Refill egg
shell gently with
egg mixture. Sprinkle with bread crumbs and cheese and bake for about
10
minutes at 350 degrees F or until bread crumbs are golden and cheese
melts
and browns.
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Makes 8
servings.
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| NOTE:
You could also
fry stuffed eggs, open-side down in little butter or margarine. Just do
not use cheese in that case, just cover them with more bread crumbs on
the top and gently press bread crumbs down. Fry eggs until a golden
crust
forms on the bottom and top of shells are hot to the touch. If you
prepare
eggs for breakfast plan 2 eggs per person, which will make only 4
servings
from this recipe. |
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