MICROWAVING EGGS IN A CUP RECIPES

Name: Scotch Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 pound bulk pork sausage; Salt and pepper to taste; 6 hard-boiled large eggs; 1 egg, lightly beaten; 3/4 cup crushed cornflakes

SCOTCH EGGS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Scotch Eggs Recipe: How to Make It - Taste of Home image

A crispy coating made with cornflakes and pork sausage dresses up this Scotch egg recipe. They're fabulous hot out of the oven. Or enjoy them cold for a snack. —Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 pound bulk pork sausage
Salt and pepper to taste
6 hard-boiled large eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

Steps:

Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.

Nutrition Facts : Calories 283 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 275mg cholesterol, SodiumContent 463mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 14g protein.

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT

Butternut Squash Pie Recipe: How to Make It image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs, room temperature
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

Nutrition Facts : Calories 406 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 56g carbohydrate (32g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

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