Wash whole potatoes. Do not peel. Place in a 3-quart pot and cover with cold water. Bring to a boil and cook at a simmer until just fork-tender. Remove from water. Peel potatoes while still warm. Cool completely.
Dice or slice hard-boiled eggs; set aside.
Dice potatoes into bite-sized pieces and place in a medium bowl. Add salt and pepper to taste. Stir in onion, celery, carrot and sweet pepper.
Pour warm dressing over potato mixture (see recipe following). Add eggs and gently fold ingredients together. Store, covered, in refrigerator.
Dressing:
Break eggs into a medium saucepan. Whisk together sugar and cornstarch and add to eggs along with remaining ingredients. Stir well. Bring to a boil, stirring frequently. Simmer for a few minutes until thickened. Cool slightly before pouring over potato salad.
Recipe by Debby Hook, Shippensburg, Pennsylvania
Slice eggs in half lengthwise. Remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion and celery. Mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.
Makes 12 servings.
Recipe by Patricia Shaw, Orange, Virginia
Combine ingredients. Mix well and serve. Refrigerate until serving.
Serve alone or as a sandwich spread.
Recipe by Patricia Shaw, Orange, Virginia
Slice eggs in half. Remove yolks and mash. Add other ingredients. Refill egg halves. Place eggs in a 9×13-inch baking pan.
Topping:
Melt 1/4 cup butter. Blend in flour. Add milk. Cool until thickened. Stir in cheese, ham and peas. Pour over top of eggs. Combine breadcrumbs and melted butter. Sprinkle over top of all. Bake at 375 F for 15 minutes.
We like to use Italian-flavored breadcrumbs.
Recipe by the Hoovers, Annville, Pennsylvania
Preheat oven to 350 F. Fry sausage, onion and peppers. Spread sausage mixture into bottom of an ungreased 9×13-inch dish.
Beat eggs with 1/4 cup milk and softly scramble them. Spread scrambled eggs over sausage layer. Brown potatoes and spread over eggs.
In a bowl, mix cream of mushroom soup with 1/4 cup milk and pour over potato layer. Sprinkle Cheddar cheese on top and sprinkle with parsley flakes. Bake until heated through and cheese is melted, about 25 minutes.
Recipe by the Hoovers, Annville, Pennsylvania
Brown sausage in skillet. Drain. Let cool slightly, then stir in 1 cup Cheddar cheese and half of the bacon bits. Spoon mixture down center of each tortilla. Roll up and place seam side down in a 9×13-inch baking dish coated with cooking spray.
In a large bowl, beat together eggs, flour, salt and milk. Pour over tortillas. Sprinkle remaining cup of cheese and half of bacon bits over top. Cover and bake at 350 F for 35 minutes. Uncover dish and bake 10 minutes longer.
Recipe by the Hoovers, Annville, Pennsylvania
Add eggs, milk, heavy cream, sugar, cinnamon, cardamom, ginger, salt and vanilla to a large shallow bowl. Whisk vigorously until combined.
Heat a large, nonstick skillet over medium heat, add 1 tablespoon butter and cook until melted. Swirl to coat the bottom of the pan. In the meantime, dip each slice of bread into the custard mixture. Soak each side of the slice for 15-20 seconds or until mostly saturated. Transfer to skillet, working with 2 or 3 slices at a time, depending on how large your skillet is, and cook 3-4 minutes on each side or until nicely browned. Repeat with remaining bread slices and custard, adding additional butter between each batch.
Serve with a pat of butter and maple syrup.
In a skillet, brown sausage. On the bottom of a greased 9×13-inch baking dish, spread sausage and sprinkle with cheese. Crack eggs on top. Pour heavy cream evenly over eggs and sprinkle with a dash of salt and pepper. Bake at 350 F for 15-20 minutes. Remove from oven before eggs are hard because they will continue to cook. Sprinkle with basil.
This is an easy way to fix a dozen eggs for breakfast. It’s simple and delicious.
Recipe by the Slaymakers, Millersville, Pennsylvania
Place bread on bottom of 2 9×13-inch pans followed by cheese, then butter, then meat of choice. Beat eggs, milk, mustard and salt. Pour over meat. Bake at 350 F for 1 hour.
Recipe by Krista Musser, Mohnton, Pennsylvania
Mix dry ingredients and add eggs, milk, oil and vanilla. Add coffee. Bake at 350 F in a greased 9×13-inch pan for 35 minutes or until toothpick poked in top comes out clean. Cool. Frost with favorite frosting.
This is great for birthday cakes, whether shaped or decorated.
Recipe by Krista Musser, Mohnton, Pennsylvania
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