Ingredients:
6 eggs, hard boiled
1 can tuna
1 Tbs lemon juice
black pepper

Preparation:

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the lemon juice, black pepper, mashed tuna flakes and oil from tuna can. Fill egg whites with mixture.

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Ingredients:
6 eggs, hard boiled
1 Tbs prepared mustard
2 Tbs vinegar
2 Tbs oil
2 Tbs olives
salt, pepper

Preparation:

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the mustard, vinegar, oil, salt and pepper. Fill egg whites with mixture. Put olives on top.

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Ingredients:
1/2 kg (1 lb) all-purpose flour
3 eggs
1 tablespoon water
1/2 teaspoon salt

Preparation:

1. Beat eggs. Add salt and water. Add enough flour to make a very stiff dough.
2. Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 1/2 hours.
3. Cut dough into 4 x 8 inch squares. Lay squares on top of each other and cut into 1/4 inch strips.
4. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender

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Ingredients:
1/2 kg (1 lb) all-purpose flour
5 eggs

Preparation:

1. Beat eggs. Add enough flour to make a very stiff dough.
2. Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 hour.
3. Cut into noodles size. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender.

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Ingredients:
2 cups all-purpose flour
3 eggs
1/2 teaspoon salt

Preparation:

1. Beat eggs. Add enough flour to make a very stiff dough.
2. Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 hour.
3. Cut into noodles size. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender.

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Ingredients:
2 egg yolks
1 1/3 cup milk
2 teaspoon sugar
1/2 ts vanilla extract

Preparation:

1. Whisk egg yolks with sugar in bowl.
2. Heat the milk in a double boiler.
3. When hot, stir a little of it into the beaten yolk and the sugar, and mix well; then pour the yolk mixture into the hot milk, and continue stirring over low heat until thickened.
4. Add vanilla extract.
5. Serve with bread pudding, christmas pudding or mince pies.

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Ingredients:
1 package of phyllo pastry
FILLING:
4 cups (900 ml) milk
1/2 cup (90 g) semolina
1 cup sugar
2/3 cup (10 tbs) butter
4 eggs
1 tsp. vanilla extract
SYRUP :
500 g (1 lb 2 oz) sugar
grated orange peel
1 l (1 qt) water
juice of 1/2 lemon

Preparation:

1. Preheat oven to 165 C (330 F).
2. Put layer of 8 sheets of phyllo into the buttered baking dish, brushing each one with butter as you lay it in.

 

3. Pour milk into a large saucepan, and bring to a boil over medium heat. Add semolina and 1 tbs vanilla. Cook, stirring constantly, until the mixture thickens. Remove from heat and add the butter and the eggs, stirring. Let stand for 5 min.

 

4. Pour the custard into the pan over the phyllo, and cover with the remaining phyllo sheets, brushing each sheet with butter as you lay it down. Butter top sheet and then score the top diagonally to make diamond-shaped slits. Put in the oven and bake 40 to 60 minutes or until top is light brown and filling has set. Let cool.

 

5. Syrup: In a small saucepan, stir together sugar, water and orange peel. Bring to a boil, and simmer for 10 minutes. Squeeze lemon juice into the syrup. Pour the syrup over the cooled pie. Store in the refrigerator.

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Ingredients:
1 homeade pie crust
FILLING:
3 large eggs
1 stick butter, softened
1 cup sugar
1 can evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Preparation:

1. Preheat oven to 165 C (330 F).

 

2. FILLING: Whip eggs, butter and sugar until creamy. Add remaining ingredients. Stir well.

 

3. Pour filling into unbaked pie crust. Bake 30 minutes or until firm.

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Ingredients:
1 homeade pie crust
FILLING:
4 eggs
2 cups scalded milk
1 cup sugar
pinch of salt
1 tsp. vanilla
nutmeg to taste
1/2 teaspoon of lemon extract (optional)

Preparation:

1. Preheat oven to 165 C (330 F).

 

2. Whip eggs and sugar until creamy. Add remaining ingredients. Stir well.

 

3. Pour filling into unbaked pie crust. Bake 30 minutes or until firm.

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Ingredients:
5 whole eggs in a vessel
3 yolks
6 ounces of sugar (powdered)
grated lemon and orange peel
a grain of salt
2 gills of milk
2 gills of cream

Preparation:

1. Break five whole eggs in a vessel, add three yolks, six ounces of sugar (powdered), grated lemon and orange peel and a grain of salt. Dilute with two gills of milk and two gills of cream, beat up the preparation, strain it several times through a sieve, then pour it into a soufflé pan or simply into a china pie dish.
2. Stand this vessel in a pan containing boiling water and push it in a slack oven to bake. Take it out after forty-five or fifty minutes.
3. As soon as the cream is firm take it out and leave cool. Just when ready to serve unmold it on a cold dish, and dress over the top some whipped cream flavored with lemon.

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