For polenta:Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.) For baked eggs:Heat large skillet over medium heat. Add bacon; fry until beginning to...

1. In a small saucepan heat tomatoes to boiling, stirring occasionally; keep warm. Meanwhile, in a medium bowl beat eggs with milk, salt, and ground red or black pepper. In a large skillet cook sweet pepper in margarine or butter over medium heat for 3 minutes or until tender. Stir in chicken; pour egg mixture over all. Cook, without stirring, until mixture begins to set on the bottom and around the edges. 2. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium...

1. Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.) 2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender. Remove from oven; cool slightly...

Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours. Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.Makes 8 servings.

1. In a medium skillet cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender. Set aside. 2. In a medium bowl stir together the egg whites, egg, milk, and basil. Stir in zucchini mixture. Pour into 4 individual quiche dishes or shallow casseroles, about 4-1/2 inches in diameter. 3. Bake in a 350 degree F. oven for 15 to 20 minutes or until set. Sprinkle each serving with mozzarella cheese. Let stand for 5 minutes before serving. If desired, sprinkle with chopped tomato. Garlic Storage Tip: Keep garlic on hand for...

1. In a large saucepan cook the asparagus, carrots, and green onions in a small amount of boiling lightly salted water for 7 to 9 minutes or until vegetables are crisp-tender; drain. 2. Meanwhile, for sauce, in a small mixing bowl stir together sweet-and-sour sauce, orange juice, and ginger; set aside. 3. For egg crepes, beat eggs and water until combined but not frothy. In an 8- or 10-inch nonstick skillet with flared sides, heat 1 teaspoon of the oil until a drop of water sizzles. Lift and tilt skillet to coat sides with oil. Add about...

Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour. While pickling...

1. Cut the butter into thirds and bring it to room temperature. 2. Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. Or, coat cups with nonstick cooking spray. Place the custard cups on a 15x10x1-inch baking pan; set aside. 3. In a medium mixing bowl use a wire whisk or a rotary beater to beat the 2 eggs, milk, and oil until combined. Add flour and 1/4 teaspoon salt; beat until smooth. 4. Fill the prepared cups half full with batter. Bake in a 400 degree F...

Peel potatoes and cut into 1/4-inch-thick slices, then transfer to a 2-quart saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl. Meanwhile, whisk together lemon juice, chopped capers, mustard, sugar, and remaining 3/4 teaspoon salt until sugar and salt are dissolved, then whisk in oil until emulsified. Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another...

1. Drain oysters; pat with paper towels to remove as much oil as possible. Coarsely chop. 2. Halve hard-cooked eggs lengthwise. Remove yolks and set whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix well. 3. Pipe or spoon egg yolk mixture into egg white halves. Garnish with snipped chives. Make-Ahead Tip Hard cook the eggs up to 1 day ahead and store in the refrigerator. Prepare filling and stuff eggs up to 4 hours ahead of serving....