Mustard Pickled Eggs

• 1 1/2 cups vinegar
• 1 cup sugar
• 2 T. dry mustard
• 1 T. garlic powder
• 1 T. onion powder

• 1/2 tsp. salt
• 1/2 tsp. yellow food color (optional)
• 1 package (8) Sauder's Harcooked Eggs, peeled

Mix all ingredients together and pour over Hardcooked Eggs. Let eggs set in pickling mixture, refrigerated, for 3 to 4 days to reach full flavor. To speed up marinating time, heat pickling mixture before pouring over eggs.

8 SERVINGS

Turkey Sausage Casserole

• 1 can (13 3/4 oz) low-sodium chicken broth
• 1 cup white rice
• 1/2 cup chopped fresh cilantro, divided
• 1 T. hot green salsa
• 1 clove garlic, minced
• 1 sweet green pepper, seeded & cut into strips
• 10 cherry tomatoes, quartered

• 1 can (15.5 oz) black beans, rinsed & drained
• 1 can (11 oz) no salt added corn, drained
• 3 T. fresh lime juice
• 1 1/2 tsp. Mexican seasoning
• 3 oz. Monterey Jack cheese, cubed
• Lettuce Leaves
• 6 Sauder's hard-cooked eggs, quartered

Add water to chicken broth to make 2 1/4 cups and pour into saucepan. Stir in rice, 1/4 cup of the cilantro, salsa, and garlic. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Remove from heat; let stand 10 minutes. Fluff with fork. Set aside to cool. Once rice has cooled, stir in pepper, tomatoes, beans, corn, and remaining 1/4 cup cilantro. In small bowl, combine lime juice and Mexican seasoning. Pour over salad ingredients; toss to coat. Stir in cheese; mix well. Line 6 salad plates with lettuce leaves. Spoon about 1 1/3 cups salad mixture on each plate, and top with egg quarters.

6 SERVINGS

• 3 Sauder's large eggs
• 2 T. Milk
• 1 T. butter or margarine
• 1/4 cup blanched asparagus
• 1/4 cup lump crabmeat

• 1/4 cup shredded swiss cheese
• 1 cup prepared Hollandaise sauce
• 1 T. tomato paste

Beat eggs with milk. Pour into warmed small skillet or omelet pan with melted butter. Gently lift edges until egg mixture is cooked and begins to brown. Place asparagus, crab, and cheese over half of the egg surface. Fold egg over. Transfer to warmed plate. Whisk tomato paste into prepared Hollandaise sauce. Pour over omelet. (Sauce recipe is sufficient for 4 omelets).

1 SERVINGS

• 1 1/2 cups red beet juice OR
• 2 (14 oz) cans red beets with juice
• 2 cups apple cider vinegar
• 1 1/2 cups sugar

• 1/4 tsp. cinnamon
• 1/4 tsp. cloves
• 2 bay leaves (optional)
• 1 package (8) Sauder's Hardcooked Eggs, peeled

Mix beets and juice, vinegar, sugar, and spices. Slightly heat mixture to speed up pickling process. Pour pickling mixture over eggs. Add warm water to cover eggs. Refrigerate for 2 to 3 days until whites of eggs have absorbed the color.

8 SERVINGS

1 egg plus 3 egg whites

1 T. grated Parmesan cheese

1/8 tsp. crushed red pepper flakes

1/2 tsp. olive oil

1/2 C fresh mushrooms, sliced

2 T. green pepper, finely chopped

1 T onion, finely chopped

1 C fresh spinach, chopped

In a small bowl, beath the egg and egg whites. Mix in cheese and pepper flakes; set aside. Heat oil in an 8-inch non-stick skillet (medium heat) and saute mushrooms, green pepper, and onion for 4-5 minutes. Add spinach, cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are fully cooked, remove from pan. Cut into wedges and serve.

2 SERVINGS

1 tsp butter, cooking oil, or cooking spray

1 C sliced baby portobello mushrooms (about 2 to 2.5 oz)

2 cherry tomatoes (wedged) or 4 grape tomatoes (halved)

2 Sauder's large eggs

2 T. Ranch salad dressing

1/4 C. shredded cheddar cheese (about 1 oz)

1 T. chopped fresh parsley

In 7-10 inch omelet pan or skillet, heat oil over medium-high heat until just hot enough to sizzle a drop of water. Add mushrooms. Cook, stirring frequently, until tender, about 2-3 minutes. Add tomatoes. Cook until tomatoes are heated through, about 1 minute. Remove mushrooms and tomatoes from pan and keep warm.

In small bowl, beat together eggs and dressing until blended. Pour egg mixture into pan. With an inverted pancake turner, carefully push cooked egg portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with the mushrooms and tomatoes. Sprinkle with cheese and parsely. With pancake turner, fold omelet in half. Slide from pan onto plate.

1 SERVINGS

Hard-Cooked Eggs.

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