wmartin@brl-tgr.UUCP (05/24/84)
I am looking for simple-to-make egg-based casseroles that use common supermarket-type ingredients, and not things like tofu or other materials thought of mostly as "health foods". (I'm not prejudiced against such, but my wife is.) There is one we have been using, which we found in a Farm Journal cookbook, which is basically Spanish Rice in which you make wells, drop in a the contents of a whole uncooked egg in each well, and bake or microwave for a while. It's pretty good, but I'd like something different. I'm not really looking for quiches, omelets, or other custard-like dishes in which you beat the eggs and make a matrix of them and then add other flavorings, but more for dishes in which the eggs are used as an addition (either raw and then baked, as in the example given above, or previously hardboiled and then added to a mixture). I've scanned through several cookbooks, and haven't found anything that meets these criteria. (Except for the one we've been using.) Suggestions welcomed. Will Martin ARPA/MILNET: wmartin@almsa-1 USENET/uucp: seismo!brl!wmartin