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cooked eggs lengthwise through shell. Remove yolks and whites. Set shells aside. Finely chop yolks and whites. Add mayonnaise, pepper and hives. Place mixture into bread crumbs to coat top. Fry in butter until brown, stuffed side down.
Serve hot in the shells with polish sausage. (Be careful not to eat shells)
Or remove shell and serve cold with spinach salad.
Wilted Spinach Salad
1 package (10 oz.) fresh spinach (about 8 cups tom)
5 slices bacon
1 egg
1/3 cup vinegar
2 tablespoons sugar
2 tablespoons water
1 cup drained bean sprouts
5 hard-cooked eggs, sliced
1/4 cup chopped green onion with tops
Wash spinach thoroughly in lukewarm water. Drain. Chill to crisp. In large omelet pan or skillet over medium heat, cook bacon until crisp. Drain and crumble, reserving 1/3 cup drippings in pan. Set bacon aside. In small bowl, beat 1 egg. Beat in vinegar, sugar and water until blended. Stir into reserved drippings in pan. Over medium heat, stirring constantly, bring to boiling. Tear chilled spinach into bitesized pieces. Place in large salad bowl. Top with bean sprouts, egg slices, reserved bacon and onion. Pour hot dressing over all. Toss gently until ingredients are evenly coated with dressing. 6 servings.
/ Continental Casserole
1/4 cup (1 oz.) shredded Swiss cheese
1/4 cup grated Parmesan cheese
6 hard-cooked eggs, sliced
1 package (10 oz.) frozen chopped
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