Eggs Suzette
Ingredients
- 6 potatoes
- grated cheese
- 6 eggs
- salt
- pepper
- paprika
Directions
- Select six good-sized potatoes and bake them.
- When they are done, break a hole in the top, being careful not to use a steel knife.
- Scoop out the potatoes, without breaking the skin.
- Drop an egg into each potato.
- Mash the potato which has been removed from skin, seasoning with salt, pepper and paprika.
- Cover the eggs with the mixture, sprinkle grated cheese over the top and return to the oven long enough to cook the egg.
Other Information
Author: Betty Jewel
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Main Dish
Ingredients: potato, cheese, egg, salt, pepper, paprika
Equipment: grater, oven, stove, baking pan
See Also
Cheese Fondue III
Author: Janet Gaynor
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Main Dish
Ingredients: milk, bread crumb, cheese, salt, butter, pepper, egg, paprika
Equipment: measuring cups, measuring spoons, oven, egg beater, stove
Stuffed Summer Squash
Author: William S Hart
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Side
Ingredients: squash, cheese, egg, bread crumb, butter, salt, pepper, paprika
Equipment: oven, stove, knife, baking pan
Twice Baked Potatoes
Author: Gertrude Astor
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Side
Ingredients: potato, cheese, butter, paprika, salt, pepper, onion, cream
Equipment: measuring cups, measuring spoons, knife, grater, oven, egg beater
Cheese and Corn in Peppers
Author: Isabel Harris Metcalf
Source: Just A Few Tried and True Receipts (1916-01-01)
Category: Side
Ingredients: corn, cheese, egg, green pepper, bread crumb, salt, pepper, paprika
Equipment: oven, measuring spoons, measuring cups, egg beater, baking pan
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove