Egg aficionado shares recipes on ‘Jayni’s Kitchen’

Join “Jayni’s Kitchen” this week for “Breaking Eggs with Jo Manhart.”

Manhart, director of the Missouri Egg Board, will whip up her favorite egg recipes. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

SCHOOLHOUSE EGGS AND CHeese

8 eggs

1 cup milk

3 tablespoons butter, melted

1/2 cup all-purpose flour

2 teaspoons sugar

1 teaspoon baking powder

4 cups cheddar cheese or Monterey Jack Cheese, grated (or a combination of the two cheeses)

4 ounces cream cheese, cubed and softened

1 16-ounce carton small curd cottage cheese

Place the eggs and milk in mixing bowl. Beat together with a wire whisk. Add the melted butter. Sift the flour, sugar and baking powder together and add to egg mixture. Stir in the cheese and mix well. Pour the mixture into a greased 9-by-13-inch glass baking dish.

Bake the egg mixture in a 350 degree oven for about 45 minutes, or until a knife inserted in the center comes out clean. Serve warm or room temperature. Serves 8.

Tip: Serve the Schoolhouse Eggs and Cheese with your favorite salsa.

Recipe from the 2003 National 4-H Egg Cooking Contest held in Louisville, KY.

SIMPLY CLASSY EGG SALAD

1/4 cup sour cream

4 ounces cream cheese, softened

1 tablespoon lemon juice

1 teaspoon garlic salt

2 tablespoons capers, drained

1/2 cup chopped crabmeat (fresh, frozen or canned)

4 hard-cooked large eggs, peeled and chopped

bread, crackers or lettuce leaves

In a mixing bowl, combine the sour cream, cream cheese, lemon juice and garlic salt. Stir until smooth. Fold in the capers, crabmeat and eggs. Cover and chill to blend the flavors. Serve the egg salad on bread, crackers or lettuce leaves. Makes 2 cups, or 4 servings.

Hard-cooked eggs: Place the eggs in a saucepan and cover with at least 1 inch of water. Bring to a rolling boil over high heat. Turn the heat off and cover the pan. Let the eggs stand for 20 minutes, then cool by placing the eggs in a bowl of ice water. Shell the eggs immediately and refrigerate until ready to use.

Recipe from the 2003 National 4-H Egg Cooking Contest in Louisville, Ky.

FRESH PEACH MERINGUE CAKE

1 box white cake mix

4 egg whites

1 1/4 cups sugar

3/4 cup sliced almonds

1 quart vanilla ice cream

whole fresh peaches, sliced, or frozen or canned peaches, or other fruits

Prepare the cake mix according to the package instructions and spread the batter in two greased and floured 8-inch round cake pans. Set aside. Using an electric mixer, beat the egg whites just until stiff, add the sugar and continue beating until the meringue holds a stiff peak. Divide the meringue between the two pans of cake batter and spread evenly on top of the batter. Be sure the meringue completely covers the batter, touching the sides of the cake pan. Sprinkle half of the almonds over the top of each cake.

Bake the cakes in a 350 degree oven for 30 to 35 minutes. Cool the cakes on a wire rack. Cut each cake into pie-shaped wedges and top each wedge with a scoop of vanilla ice cream and sliced peaches or other fruits.

Serves 12 to 16.

Recipe by Cathy McLanahan Nix from “Perennials, a Southern Celebration of Foods and Flavors,” published by The Junior Service League of Gainesville, Ga.