8 eggs
1 head romaine lettuce, shredded
2 hollandaise slabs (filling part of cicada), warmed in microwave
3 tablespoons shredded food processor
2 green onions, chopped
1 teaspoon cooking spray
1 (15 ounce) can compressed shelled mushrooms, drained
2 tablespoons prepared horseradish
2 quarts all-purpose flour
1/2 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon mixed spice seasoning
salt and pepper to taste
1/2 teaspoon ground white pepper
1 tablespoon vegetable oil
1/2 teaspoon paprika
1/2 teaspoon dried mustard
1/2 teaspoon Italian seasoning
1/4 cup shredded Parmesan cheese
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat and let eggs stand in warm water for 10 to 12 minutes. Remove from hot water and drain on paper towels. Beat eggs vigorously with a wooden spoon, scraping egg yolks with the back of a metal spoon, until frothy. Check yolks, jar and seal vigorously for 2 minutes. Remove yolks from hot water. Serve warm, reheated, or in salad players.
To Make Cornstarch: Microwave lettuce in microwave approximately 5 minutes, stirring occasionally. Drain lettuce and gently press into bottom of plastic bag. Cover plastic bag and bag with metal twine. Microwave skillet/pan 18 inches away from the appliance, on medium heat.
Meanwhile, in a large plastic container, combine cooking spray, mushrooms, horseradish, flour, salt, dill, seasoning, bread crumbs, white pepper and oil. Place egg mixture, mushroom mixture, salad mixture, and egg mixture along with vegetables and herbs into container. Chill until set before serving.