Recipe: For those leftover hard-cooked Easter Eggs

In article <[email hidden]>,

Melba's Jammin said:

OK, this recipe is 20+ years old -- Campbell's doesn't make frozen soups
anymore, I think, so fake it -- they might make a canned Cream of Shrimp
soup.

I've never seen it!!! :-(
I have an outright passion for shrimp too!

Guess I could try coming up with my own?

Quoted message said:

* Exported from MasterCook Mac *

Shrimp-Sauced Bacon and Eggs

Recipe By : Barb Schaller, and posted to r.f.cooking 3/26/05
Serving Size : 8 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Eggs:
2 slices bacon -- crisply cooked
8 hard-cooked eggs -- peeled and halved
lengthwise
1/3 cup mayonnaise or salad dressing
1/2 tsp. paprika
1/2 tsp. curry powder -- (1/2 to 3/4)
1/4 tsp. dry mustard
Shrimp Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 can cream of shrimp soup -- (10 oz.)
1 1/4 cup milk (soup can)
1/2 cup shredded cheddar cheese
1 pkg. small frozen -- (6 oz.) cooked
shrimp
Topping:
1 cup fresh bread crumbs
1 Tbsp. butter -- melted

Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg
yolks from eggs and mash with mayonnaise, paprika, curry powder, and
mustard. Stir in crumbled bacon. Spoon yolk mixture back into white
halves.

Make Shrimp Sauce: Melt butter and flour together; stir. Gradually add
soup and milk; cook until thick and bubbly. Stir in cheese until
melted, then stir in frozen shrimp.

Arrange eggs in a shallow baking dish, about 7x11². Pour sauce over
eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
sauce. Bake at 350° just to heat through, about 15 minutes. Makes 6
servings.

You can serve it atop a toasted English muffin half or not. A tomato
slice between the egg and the muffin isn't a bad thing, either.

DO NOT REHEAT -- it toughens the egg whites.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 110 Calories; 8g Fat (68%
calories from fat); 3g Protein; 6g Carbohydrate; 22mg Cholesterol; 263mg
Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat

NOTES : Won 3rd Place and $100 in the 1986 Minnesota Egg Council Cooking
Contest -- their first such contest.

_____

--
K.

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There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

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Melba's Jammin said:

OK, this recipe is 20+ years old -- Campbell's doesn't make frozen soups
anymore, I think, so fake it -- they might make a canned Cream of Shrimp
soup.

* Exported from MasterCook Mac *

Shrimp-Sauced Bacon and Eggs

Recipe By : Barb Schaller, and posted to r.f.cooking 3/26/05
Serving Size : 8 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Eggs:
2 slices bacon -- crisply cooked
8 hard-cooked eggs -- peeled and halved
lengthwise
1/3 cup mayonnaise or salad dressing
1/2 tsp. paprika
1/2 tsp. curry powder -- (1/2 to 3/4)
1/4 tsp. dry mustard
Shrimp Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 can cream of shrimp soup -- (10 oz.)
1 1/4 cup milk (soup can)
1/2 cup shredded cheddar cheese
1 pkg. small frozen -- (6 oz.) cooked
shrimp
Topping:
1 cup fresh bread crumbs
1 Tbsp. butter -- melted

Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg
yolks from eggs and mash with mayonnaise, paprika, curry powder, and
mustard. Stir in crumbled bacon. Spoon yolk mixture back into white
halves.

Make Shrimp Sauce: Melt butter and flour together; stir. Gradually add
soup and milk; cook until thick and bubbly. Stir in cheese until
melted, then stir in frozen shrimp.

Arrange eggs in a shallow baking dish, about 7x11². Pour sauce over
eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
sauce. Bake at 350° just to heat through, about 15 minutes. Makes 6
servings.

You can serve it atop a toasted English muffin half or not. A tomato
slice between the egg and the muffin isn't a bad thing, either.

DO NOT REHEAT -- it toughens the egg whites.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 110 Calories; 8g Fat (68%
calories from fat); 3g Protein; 6g Carbohydrate; 22mg Cholesterol; 263mg
Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat

NOTES : Won 3rd Place and $100 in the 1986 Minnesota Egg Council Cooking
Contest -- their first such contest.

Gee, with so many people over the years bemoaning the
disappearance of that soup, you'd think Campbell's might take the
hint. I was going to say I had never found a comparable soup of
that ilk, but there was a nice lobster bisque I used to be able to
buy locally. Of course, that disappeared too.

--
Jean B.

On Sat 26 Mar 2005 10:00:07a, Jean B. wrote in rec.food.cooking:

Quoted message said:

Melba's Jammin said:

OK, this recipe is 20+ years old -- Campbell's doesn't make frozen soups
anymore, I think, so fake it -- they might make a canned Cream of Shrimp
soup.

* Exported from MasterCook Mac *

Shrimp-Sauced Bacon and Eggs

Recipe By : Barb Schaller, and posted to r.f.cooking 3/26/05
Serving Size : 8 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Eggs:
2 slices bacon -- crisply cooked
8 hard-cooked eggs -- peeled and halved lengthwise
1/3 cup mayonnaise or salad dressing
1/2 tsp. paprika
1/2 tsp. curry powder -- (1/2 to 3/4)
1/4 tsp. dry mustard
Shrimp Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 can cream of shrimp soup -- (10 oz.)
1 1/4 cup milk (soup can)
1/2 cup shredded cheddar cheese
1 pkg. small frozen -- (6 oz.) cooked shrimp
Topping:
1 cup fresh bread crumbs
1 Tbsp. butter -- melted

Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg
yolks from eggs and mash with mayonnaise, paprika, curry powder, and
mustard. Stir in crumbled bacon. Spoon yolk mixture back into white
halves.

Make Shrimp Sauce: Melt butter and flour together; stir. Gradually add
soup and milk; cook until thick and bubbly. Stir in cheese until
melted, then stir in frozen shrimp.

Arrange eggs in a shallow baking dish, about 7x11². Pour sauce over
eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
sauce. Bake at 350° just to heat through, about 15 minutes. Makes 6
servings.

You can serve it atop a toasted English muffin half or not. A tomato
slice between the egg and the muffin isn't a bad thing, either.

DO NOT REHEAT -- it toughens the egg whites.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 110 Calories; 8g Fat (68%
calories from fat); 3g Protein; 6g Carbohydrate; 22mg Cholesterol; 263mg
Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat

NOTES : Won 3rd Place and $100 in the 1986 Minnesota Egg Council Cooking
Contest -- their first such contest.

Gee, with so many people over the years bemoaning the
disappearance of that soup, you'd think Campbell's might take the
hint. I was going to say I had never found a comparable soup of
that ilk, but there was a nice lobster bisque I used to be able to
buy locally. Of course, that disappeared too.

I agree. I used to make a killer shrimp dip using that soup, chopped
shrimp, and other igredients, The canned version just doesn't cut it, so I
don't make it anymore.

This dish shoulds good, though.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Katra said:

In article <[email hidden]>,

Melba's Jammin said:

OK, this recipe is 20+ years old -- Campbell's doesn't make frozen soups
anymore, I think, so fake it -- they might make a canned Cream of Shrimp
soup.

I've never seen it!!! :-(
I have an outright passion for shrimp too!

Guess I could try coming up with my own?

I tried it. Once. I found it to be nasty. YMMV.

Carol

--
Coming at you live, from beautiful Lake Woebegon