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Let your imagination run wild as you consider the many alternatives you can prepare using nutritious, inexpensive Virginia eggs. You can experiment cheaply on salad dressings, divinity candy, meringues,
Sherried Eggstacy
1 doz. large Virginia eggs, hard cooked and quartered 1 pkg. frozen peas, cooked 4 Tbsp. butter 1 can cream of mushroom or chicken soup, undiluted 1 cup sour cream 1/4 cup milk 1/4 cup sherry 1-8 oz. can water chestnuts, sliced 3 Tbsp. pimiento, cut up 1 Tbsp. minced dehydrated onion 1/2 cup pitted ripe olive halves 1/2 lb. fresh mushrooms, sliced 2 cups soft bread crumbs
Saute mushrooms in 2 Tbsp. butter. Saute bread crumbs in 2 Tbsp. butter. Butter a 2 1/2 qt. casserole or a 10x14 inch baking dish. Arrange egg quarters, cooked peas, mushrooms, water chestnuts, onion and olives in layers. Combine soup, sour cream and milk. Heat to boiling and add sherry and pimiento. Pour over the ingredients in baking dish and top with sauteed bread crumbs. At this point store in refrigerator and bake later, or bake in a 375 degree oven for 30 minutes or until bubbly.
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