Sitcom Moms Cook Up Egg Dishes

When you think of "Mrs. C" from Happy Days, an image of actress Marion Ross springs to mind, dressed in her usual neatly pressed dress and, of course, an apron.

Like many of the moms from TV classic sitcoms, Marion Cunningham never seemed to be too far from the kitchen. Even career-minded TV mom Abby Bradford (played by actress Betty Buckley) tried to impress her big brood with home cooking on Eight Is Enough. The same held true for Barbara Billingsley from Leave It to Beaver, Beverly Garland from My Three Sons, Shirley Jones from Partridge Family and June Lockhart on Lassie and Lost in Space.

Here are some of the recipes (courtesy of the American Egg Board) that the TV moms prepared on Good Morning America.

Denver Quiche

(prepared by Shirley Jones)

This makes six servings.

Ingredients:

• 4 ounces, about 2 cups, fine egg noodles, cooked and drained •1 cup chopped green peppers • 3 tbsp. chopped onions • 1 tbsp. water •1 cup (4 ounces) chopped cooked lean ham • 6 eggs • 1 cup nonfat or low-fat, 1 percent milk • 2 tsp. prepared mustard

Directions:

1. To form crust, press noodles over bottom and up sides of lightly greased deep 9-inch quiche dish or pie plate.

2. In a small covered saucepan over medium heat, cook peppers and onions in water until peppers are crisp-tender. Stir in ham. Sprinkle evenly over noodle crust. Beat together eggs, milk and mustard until thoroughly blended. Carefully pour over vegetables and ham.

3. Bake in preheated 375 degrees F oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.

Omelet

(prepared by Marion Ross)

This makes one to two servings.

Ingredients:

•2 eggs • 2 tbsp. water • 1/8 tsp. salt, optional • Dash pepper, optional • 1 Tbsp. butter or cooking oil OR cooking spray

Directions:

1. In a small bowl, beat together eggs and water with salt and pepper, if desired until blended. In 7- to 10-inch omelet pan or skillet over medium high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges.)

2. With an inverted pancake turner, carefully push cooked 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, if desired. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flap of the wrist or slide from pan onto plate.

To Cook in Microwave: In a 9-inch pie plate, heat butter on full power until melted, about 45 seconds. Tilt plate to coat bottom evenly with butter. Set aside. Meanwhile in a small bowl, beat together eggs and water with salt and pepper, if desired, until blended. Pour into hot plate. Cover tightly with plastic wrap. Cook on full power about two to three minutes, rotating 1/4 turn each 30 seconds. Do not stir. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll and slide from pie plate onto serving plate.

Recipes reprinted by permission of the American Egg Board. To find more egg recipes, visit www.aeb.org.

Plus: American Heart Association Issues Clarification on Egg Consumption Guidelines

AHA Recommendation

Join the Discussion
You are using an outdated version of Internet Explorer. Please click here to upgrade your browser in order to comment.
blog comments powered by Disqus
 
You Might Also Like...