Thoroughly blend eggs, milk, sugar and vanilla. Pour over rice in each

Instructions

1. 1

   pan to within 1/2 inch of top of custard. Bake until knife inserted near center comes out clean, 25 to 30 minutes. Remove promptly from hot water. Cool slightly on wire rack. Slowly blend 1 1/2 cups reserved apple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture boils. Unmold custards onto serving dishes. Top with apple syrup. SPICEY RICEY VALENTINE PUDDING 88

2. 2

   SPRING DELIGHT SANDWICHES • 4 uncut French rolls or baguettes, about 6 x 3 inches • 1 package (10 oz.) frozen asparagus tips, cooked, drained • 1 jar (2.5 oz.) sliced mushrooms, drained • 1 jar (2.5 oz.) sliced pimientos, drained • 1 cup (8 oz.) low−fat (1%) cottage cheese • 2 tablespoons reduced−fat mayonnaise • 1/4 teaspoon salt, optional • 4 hard−cooked eggs, sliced Slice off tops of rolls at about 1 1/2 inches from bottom crust. With fork, pull or scrape out insides of bottom pieces, leaving about 1/2−inch wall all around. Reserve crumbs for another use. Place rolls and tops cut−side up on baking sheet or in baking pan. Bake in preheated 375ºF oven until lightly toasted, about 10 minutes. In medium saucepan, cook asparagus according to package directions. Drain and return to saucepan. Place cottage cheese, mayonnaise, and salt, if desired, in blender container. Cover and blend at medium speed until smooth. Stir into vegetables. Cover and cook over low heat, stirring occasionally, until heated through. Gently stir in eggs. Spoon into toasted rolls. Serve filled rolls with toasted tops alongside. SPRING DELIGHT SANDWICHES 89

3. 3

   STARS AND STRIPES FOREVER SALAD • 1 bag ( 10 oz.) fresh spinach, torn into bite sized pieces • 1 cup chopped onion • 3 large sweet red peppers • 6 hard cooked eggs, chopped • Prepared poppyseed dressing In a large bowl, mix together spinach and onions. Place salad in a. 13 x 9 inch glass dish or plastic container. Cut off tops and bottoms of peppers; remove seeds. Cut peppers in half with a horizontal cut, and remove membranes. Using a 2 inch or smaller star shaped cookie cutter, cut 5 stars from each pepper. Place pepper stars in rows of 3 down and 5 across. Place eggs in rows between the stars. Serve with Paris Honey dressing. Paris Honey Dressing: 3/4 cup white vinegar 2/3 cup honey 1 Scallion 2 teas. salt 1 teas. black pepper 2 teas. garlic powder 1 teas. celery salt 1 teas. parsley flakes 1 teas. tarragon Combine all ingredients in blender and blend on high. While blending, add SLOWLY in the middle: 1 cup peanut oil When mixed, pulse in: 1 Tbls. poppy seeds STARS AND STRIPES FOREVER SALAD 90

4. 4

   STRATA DEJONGHE • Cooking spray • 4 cups (about 7 to 8 oz.) plain stuffing cubes • 6 ounces tiny frozen cooked shrimp, thawed and drained • 1/4 cup snipped fresh parsley • 6 eggs • 1 1/2 cups non−fat milk • 1 1/2 to 2 teaspoons garlic powder • 1/2 teaspoon salt (optional) • Cooked asparagus spears (optional) In 8x8x2−inch baking dish evenly coated with cooking spray, stir together stuffing cubes, shrimp, and parsley. In medium bowl, beat together eggs, milk, and seasonings until well blended. Pour evenly over stuffing mixture. Cover. Refrigerate several hours or overnight. Preheat oven to 350ºF. Uncover baking dish. Bake until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes. Garnish with asparagus spears, if desired. STRATA DEJONGHE 91

5. 5

   STRAWBERRY RHUBARB CUSTARD PIE • 1 1/4 cups sugar • 1/2 cup all−purpose four • 2 cups diced fresh rhubarb • 1 cup sliced fresh strawberries • 1 (9−inch) unbaked deep−dish pie shell • 4 eggs • 1/4 cup skim or low−fat milk • 1 teaspoon almond extract • Fresh strawberries, optional Preheat oven to 425°F. In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients until well blended. Pour over rhubarb mixture. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack. Garnish with fresh strawberries, if desired. STRAWBERRY RHUBARB CUSTARD PIE 92

6. 6

   SWISS BACON PLEASERS • 6 slices bacon • 1 (8 oz.) pkg. crescent rolls • 4 slices Swiss cheese • 3 eggs, slightly beaten • 3/4 C. milk • 1 T. instant minced onion • 1 T. diced parsley Cook, drain and crumble bacon; set aside. Separate rolls into 4 rectangles and press into 2 well−greased and floured 8−inch square pans. Place 2 cheese slices over dough in each pan. Combine eggs, milk and onion; pour 1/2 milk mixture over cheese in each pan. Sprinkle 1/2 bacon and parsley over each pan. Bake at 425ºF for 15 to 18 minutes. Cut into 2−inch squares. SWISS BACON PLEASERS 93

7. 7

   SWISS OMELET ROLL • 1 1/2 C. mayonnaise, divided • 2 T. mustard • 1/2 C. chopped scallions, divided • 2 T. flour • 1 C. milk • 12 eggs, separated • 1/2 tsp. salt • 1/8 tsp. pepper • Cooking spray • 1 1/2 C. finely chopped ham • 1 C. shredded Swiss cheese • Watercress to garnish (optional) Combine 1 cup mayonnaise, mustard and 1/4 cup scallions. Mix well and set aside. Combine remaining mayonnaise and flour. Gradually add milk and beaten egg yolks. Cook, stirring constantly over low heat, until thickened. Remove from heat and cool 15 minutes. Beat egg whites until stiff. Fold mayonnaise mixture, salt and pepper into whites, combining thoroughly. Pour into a 15 x 10−inch jellyroll pan lined with wax paper coated with cooking spray. Bake at 425ºF for 20 minutes. Invert on towel; carefully remove the wax paper. Mix the ham, cheese and 1/4 cup scallions together and spread on the roll. Roll from narrow end, lifting with towel while rolling. Place on serving dish seam down and top with the mustard sauce.