Hen House Party Eggs Rsc Recipes

TWISTED SCOTCH EGG #RSC

Steps:

• To get started, remove 1 Tablespoon of the "Hidden Valley Original Ranch Dressing & Seasoning Mix" and set aside. In a medium size glass bowl, combine the milk and Greek yogurt with a whisk. After blending well, add the remaining package of the Ranch dressing & seasoning mix, whisking to incorporate. Cover with plastic wrap and refrigerate for 2 hours (or up to 24).
• Meanwhile, using a glass baking dish (9x9), combine the Panko bread crumbs, the grated Parm and the chives. Set aside.
• So on we go -- Put the flour on a plate (before getting your hands yucky). Next, open the 1 lb tube of ground pork sausage. Place in medium size glass bowl and break it up. Now the fun begins! -- Sprinkle in the reserved tablespoon of Ranch dressing & seasoning mix. "Using your hands", incorporate the seasoning into the sausage.
• Divide the sausage into 6 equal portions and roll in your hands to make 6 meatballs. (If its sticking too much to your hands, try wetting your hands under cold water). Now smash them flat, like a very thin pancake (so that each patty is large enough to engulf 1 egg).
• Roll each egg in the flour. Place 1 floured egg in the center of each flattened patty. Carefully wrap the sausage around the egg. (Be sure to seal the egg with sausage all the way around). Place rolled eggs in the same bowl you used to mix the sausage and seasoning (less dirty dishes).
• Now we have a decision to make -- either to bake or to fry? Hmmm? If your opting for the "healthy" baked version, preheat your oven now to 400*. (If your going to go with the true Scotch egg, we'll be frying soon, but don't start the oil just yet).
• Remove the Ranch/yogurt/milk dressing (that we made earlier), from the refrigerator and give it a good stir. Divide the dressing mixture evenly between the bowl that it's in now, and a clean glass dipping bowl (less dirty dishes). Cover and refrigerate the fresh dipping bowl of dressing (re-using the plastic wrap from the 1st bowl -- I'm frugal) to use later.
• Set up an assembly line -- sausage wrapped eggs, dressing bowl, and finally, we get back to the Panko/Parm/chive mixture.
• Baking: Line a baking sheet with aluminum foil. Set wire baking rack over sheet pan. Roll each egg around in dressing to coat and shake of excess before placing into the bread crumb mixture. Roll egg around in breading to coat. Place directly onto wire rack. When all are complete, put on center rack, in the already preheated 400* oven, and bake approximately 30 minutes (turning every 10 minutes for browning). When the sausage is completely cooked thru, remove from oven and allow to cool 10 minutes on the rack.
• Frying: Heat a skillet (I prefer cast iron, it heats more evenly) over medium-high heat and add the oil. bring temp of oil up to 375*. While oil is heating, assemble the eggs as listed above, but go directly from the breading process to the frying pan (if oil is up to correct temp). Fry only 3 eggs at a time, as not to drop the oil temp too much. Fry eggs approximately 3-4 minutes per side (fry, turn, fry, turn etc.) until the sausage is completely cooked thru and not burning. Total time is about 12-16 minutes (4 turns). Remove to a wire rack to let drain and start the 2nd batch. Allow all eggs to cool for approximately 10 minutes.
• Now, remove the remaining dressing from the refrigerator while the eggs are cooling. Place the dressing dipping bowl in the center of a platter. When eggs are cooled, slice lengthwise to expose the delicious inside. Lay the halved eggs on a serving platter, arranging them around the dip bowl and ENJOY!

EASY VALLEY BAKED EGG ROLLS #RSC

Steps:

• In a large skillet over medium heat, saute for 2 minutes shallots and baby carrots, stirring often. Add chicken breast, Hidden Valley Ranch Original Seasoning Mix, soy sauce, ginger, garlic, white wine, corn starch and sugar. Stirring often cook this mixture for about 7 to 8 minutes. Remove from heat and stir in green onions and spinach. Set aside to cool completely. This could be made the day or morning before.
• Preheat oven to 400 degrees.
• On the Egg Roll Wrapper package there is a diagram and instructions on how to assemble. If that isn't handy, here is my best description:.
• 1) Take one wrapper and place it on a work surface in front of you with one corner facing you.
• 2) In the middle put 1/4 cup of the cooled filling. Pull up the bottom corner and cover filling completely.
• 3) Bring both sides in to the middle. Wet the remaining end with water, using your finger and roll the roll forward towards the wet end and seal.
• 4) Place seam side down on a non stick sprayed baking sheet. Continue until all filling is used.
• Spray all the tops with non stick spray. Bake for 15-20 minutes until nicely browned.
• Mix sauce ingredients in a small bowl and dip, eat, dip, eat.
• Delicious!

RED PUNCH IN A RUSH

Steps:

• Pour the Hawaiian Punch into a punch bowl.
• Add the chilled soda by pouring it down the side, slowly.
• Add ice and serve.

PARTY EGGS

Steps:

• Caviar Variation: Mix all the ingredients, except for garnish, with the egg yolks, spoon back into egg whites and garnish with lemon rind and caviar.
• Shrimp Variation: Mix all ingredients except for the 12 reserved shrimp, with the egg yolks, spoon back into the egg whites and garnish with the reserved shrimp and dill sprigs.
• Nutty Variation: Mix together all the ingredients, except for garnish, with the egg yolks, spoon into the whites and garnish with paprika and gerkhin slices.
• Garlic and Green Peppercorn Variation: Mix the garlic, creme fraiche, egg yolks and seasoning. Place in piping bag and pipe into the egg white. Sprinkle with the peppercorns.

TUNA UNUSUAL CASSEROLE

Steps:

• Combine the first three items, boil, stir occasionally.
• Stir in macaroni and remove from heat.
• Add tuna and 2/3 of the cheese.
• Pour into a two quart casserole and cover.
• Bake at 425 degrees for 20 minutes.
• Stir once then sprinkle with remaining cheese.
• Bake 5 minutes more.