Eggs A la Paysanne

6 eggs
½ cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
½ teaspoonful of salt
1 saltspoonful of pepper

Add the onion and the garlic, mashed, to the cream, pour it in the bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven until the eggs are “set”. Serve in the dish in which they are cooked.

Eggs A La Reine

6 eggs
½ pint of chopped cold cooked chicken
½ can of mushrooms
2 tablespoonfulls of butter
2 tablespoonfulls of flour
½ pint of milk
½ teaspoonsful of salt
1 saltspoonful of pepper

Use ordinary shirring dishes for the eggs, butter them, break into each one eggs, stand these in a pan of boiling water and in the oven until they are “set”. Rub the butter and flour together, add the milk stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top.

Crispy Oriental Chicken Wings (Microwave)

1 ½ lbs. chicken wings
1 med. Egg
½ c. soy sauce
2 tbsp. garlic powder
¼ tsb. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

1. Mix together egg, soy sauce, garlic powder and ginger powder.
2. On wax paper, mix together crushed corn flakes and diced onion.
3. Dip each wing in soy sauce mixture, then roll in corn flakes and onion.
4. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.
5. Remove covering halfway through cooking.
6. Use 13”x 9” baking dish.
Yield 24 appetizers.