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

Manhart will prepare Texas Chili (with improvements from Missouri), Schoolhouse Eggs and Cheese, Simply Classy Egg Salad and Fresh Peach Meringue Cake.

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; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Texas Chili (with improvements from Missouri)

1 recipe prepared cornbread, 4 to 6 servings

1 recipe prepared chili, 4 to 6 servings

4 to 6 eggs

butter, oil or cooking oil spray

4 to 6 tablespoons butter, softened

4 to 6 slices favorite cheese, room temperature

Prepare the cornbread and chili and set aside.

Properly fried eggs: In a small skillet, or on a griddle over medium heat, heat the butter, oil or cooking oil spray. Break the eggs (one at a time) onto the hot surface and cook until the egg white is indeed white, and no longer clear. Carefully slide a spatula under the yolk and turn the egg over to cook the other side. Cook until the egg yolk is creamy, but not hard. Repeat with the remaining eggs.

Slice the cornbread into 4 to 6 wedges, squares or circles. Split each portion in half and spread with a generous pat of butter. Put the cornbread wedges in wide, shallow bowls and ladle some of the chili over the top. Place slices of cheese on the chili and top each with a fried egg. Serve immediately. Serves 4 to 6.

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 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 x 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 your favorite salsa with the Schoolhouse Eggs and Cheese.

– 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

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 15 to 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

sliced peaches, fresh, frozen or canned, 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.

– Recipes prepared by Jo Manhart, director of the Missouri Egg Board.