Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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BAKED EGGS - Sprinkle dash of paprika or thyme over the top.

CREAMED EGGS - Add mace.

DEVILED EGGS - Add celery seed, cumin, mustard, savory, chili powder,
or curry powder.

OMELET - Try with dash of marjoram or rosemary (lightly)

SCRAMBLED EGGS - Sprinkle lightly with basil, thyme, rosemary, or
marjoram. Add seasonings near the end of cooking.

SOUFFLE - Add 1/4 tsp marjoram to 4 egg souffle. To cheese souffle,
add basil or savory.

CHEESE CASSEROLES - Sprinkle with dash of sage or marjoram.

CHEESE FONDUE - Try adding a dash of basil or nutmeg.

CHEESE RABBIT - (rarebit) Try mace or mustard.

CHEESE SAUCE - Try a dash or mustard, marjoram, or thyme.

CHEESE SPREAD - Blend sage, caraway seed, thyme, or celery seed into
melted processed cheese.

COTTAGE CHEESE - Blen in chives or a dash of sage, caraway seed, dill,
anise or cumin. Prepare several hours ahead to allow flavors to
blend.

CREAM CHEESE - Blend in curry powder, marjoram, caraway seed or dill.
Sprinkle paprika or cayenne atop. use as celery filling or appetzier
spread.

Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-26-95

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