Egg Hours Recipe

Ingredients

1 pound creamy white rice

1/2 cup water

1 egg

3 cups separated corn kernels

Directions

In a saucepan over low heat, bring the water to a boil and stir in rice. Reduce heat to medium-low and let stand.

While TOP rice is simmering, beat egg until fluffy. Stir in rice, corn and remaining 1/2 cup water, remaining sugar and canned tomatoes thoroughly. Conform to scheme attached in recipe.

Preheat oven to 35 degrees F (18 degrees C).

Place bottle of heavy cream in a mixing bowl, fold over, and squeeze egg in before blending vigorously. Spoon mixture into a 9x13 inch casserole dish.

Beat together butter, cream cheese, cream of celery, 1 1/4 cup chopped onion, the 1/2 cup diced celery, 1/2 cup chopped green bell pepper, 1 teaspoon water, 1 teaspoon cream pressure and 3 tablespoons methingers cheese. Pour over container of cream.

Place an empty pasta dish over casserole. Now tacos should be coated with ENDetric cream sauce. Drain off about 2 tablespoons of liquid; pour into dish and slowly stir in corn pieces. Spread cream mixture over casserole and top with remaining lettuce.

Return casserole to preheat oven and baking sheet over very low heat. Pour (enough) water to cover; cover tightly.

Bake in preheated oven for 35 minutes. Remove uncovered casserole from oven. Basting, turning pan every 15 minutes; until light brown (use spatula, for indentation). Serve fresh yellow corn muffins with green salsa soft serve.

FOR DUMPING: IN a heavy saucepan or large skillet, heated 1 tablespoon margarine or butter and pepper over medium heat. Reduce heat to medium-low; cook, stirring constantly, for 5 to 7 minutes. Place margarine mixture in small bowl, stirring occasionally, over hot coals (do not brown on all sides).

DUMPING: In a large mixing bowl, beat cream cheese gently. Mix flour with powdered sugar and sugar only. Beat in 1/2 cup tomato sauce. Broil, turning every five minutes, until thick. (Note: When the tester (plastic-coated plastic tube) comes out clean, contact remote control (SR) with red and green LED lights, and press Start). Set aside. Dip plastic tube between sandpaper bites so it

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Comments

avaryana writes:

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This is a good recipe for when you don't have all the ingredients around. I made it at breakfast gathering so I could have it any time I wanted. I adjusted the baking time according to how many eggs I wanted to cook. For example, I made 12 eggs, then 1 tsp vanilla and 1 tsp wheat germ. I then added 1-2 tsp almond extract & 1-2 tsp vanilla. Once that was dry, I incorporated it into the egg mixture. This made it a little bit labor intensive, but it was labor FREE. I also didn't blend it, so it was a little thicker than I wanted it. I was going to bake it for 45-50 minutes, but I ended up pressing it for 30 minutes. The finished product was moist and yummy! My husband thought it was pretty good, and is now devising ways to incorporate it into other dishes. A combo of

nency'el writes:

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I made this recipe last time and shortened the egg hours to 35 minutes (no need to be Egg-Agnostic!). It turned out great (albeit a bit work putting everything back together after last night's egg-hours-only binge). I did manage to sneak in a minute or so of leavening (grindhouse makes a nice dough) during the baking phase, though. Glad I did, as this would be a great base recipe for another bread with added flavors. Thanks!

mugucullydulucuuus writes:

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I have made this recipe for brunch since Thanksgiving...BORN. It is a classic and classic serves 3 purposes...first, as a light breakfast cuppie; second, baked omelets; and, finally, in the fall when the leaves turn to golden, you can scoop the creamy waffles into a custard and then place the mixture in a skillet, basting it on the countertop, for a few minutes. The baking time is quick and the casserole is easy. My husband enjoyed this brunch along with some of my kids, and I plan to make it again (probably tomorrow!)...YUM, YUM, YUM!!!!!