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until onion is tender. Remove from heat and allow to cool five minutes. Stir in bread crumbs, pepper, thyme leaves, turmeric, and eggs. Remove mixture from skillet and set aside.
In same skillet, cook marinated mushroom cap 3 to 5 minutes, turning frequently. Fill mushroom caps with stuff-, ing mixture. Serve immediately or cover and refrigerate until ready to use. Deviled ‘Pesto’ Eggs
20 pieces
10 hard-cooked eggs
5 tablespoons prepared pesto with basil
1/4 cup low-fat mayonnaise
3 tablespoons minced parsley
1 jar (2 ounces) chopped pimiento
1/4 to 1/2 teaspoon hot pepper sauce
1/4 cup pine nuts, toasted, chopped
Cut peeled eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Blend in pesto, mayonnaise, parsley, pimiento, and hot pepper sauce. Fill whites with egg yolk mixture. Sprinkle with toasted pine nuts. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.
Chili Cheese
Egg Squares
16 pieces
5 eggs, beaten
1/4 cup flour
1/2 teaspoon baking powder
1 cup non-fat cottage cheese
1 cup shredded low-fat Cheddar cheese '
1 can (4.2 ounces) diced green chilies
1/2 cup diced red pepper
In large bowl, beat together eggs, flour, and baking powder until well blended. Stir in cheese, chilies, and red pepper. Pour into an 8 by 8-inch baking dish. Bake in preheated 350 degree F oven until knife inserted near center comes out clean, 45 to 55 minutes. Let stand 10 minutes. Cut into 2inch squares and serve.
Easy Greek Pie
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