Delicio Recipe List

6 large eggs, beaten 1/3 cup milk 1/3 cup chopped canned green chili peppers 1 tsp minced dried onion couple splashes bottled hot sauce 1/4 tsp salt 1/8 tsp pepper 2 tbsp butter 3/4 cup shredded cheddar cheese shredded lettuce 1 tomato, cut into wedges In a medium bowl, combine the eggs, milk, chili peppers, onion, hot sauce, and salt; allow to stand for 1 minute. In a 10-inch skillet, melt the butter. Add the egg mixture to the skillet. Cook without stirring until the mixture begins to set. Lift and fold the partially cooked eggs with a spatula so the uncooked portion flows underneath. Stir in half the cheese. Cook 5 to 6 minutes more or until eggs are completely cooked. Serve on a bed of shredded lettuce topped with the remaining cheese and tomato wedges. Yield: 4 servings Note: This is a good dish for diabetics as each serving has only 5 g carbs but 22 g protein.  Photo from AEB

This recipe is from a 1970s Kraft Foods grocery store give-away flier. Pastry for a 9-inch pastry shell 2/3 cup half & half cream 2 eggs, slightly beaten 1/4 tsp salt dash of pepper 4-ozs KRAFT Natural Swiss Cheese Slices, chopped 1 tbsp flour 4 crisply cooked bacon slices, crumbled Line 24 miniature muffin cups with the pastry; set aside. Combine half and half, eggs, and seasonings; mix well. Toss cheese with the flour; add cheese and bacon to the mixture. Fill muffin shells two-thirds full with the egg mixture. Bake at 325 degrees 30 to 35 minutes or until lightly browned. Variation: Line bottom and 1-inch up the sides of an 8-inch square pan with the pastry. Pour cheese and egg mixture into pastry shell. Bake at 325 degrees for 40 to 45 minutes or until lightly browned. File photo

I do not eat egg salad so I have never made this and don't have a picture. The picture below is just an internet photo used for reference only. 8 hard-cooked eggs, coarsely chopped 1 cup minced celery 1/4 cup salad dressing 1 tsp Worcestershire sauce 1 tbsp lemon juice 1 tbsp finely minced onion salt and pepper to taste 6 thick tomato slices salad greens paprika Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls and additional seasoning, if desired. Serves 6.