Eggs A La King Recipes

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

HOMEMADE CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
• Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

EGGS à LA GOLDENROD

Steps:

• Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
• In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
• Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
• To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

SIMPLE EGGS A LA KING

Steps:

• 1. In a small saucepan over medium-high heat, cook celery, green pepper and onion in oil, until tender, about fifteen minutes. Meanwhile, hard-boil 4 eggs; peel and chop and set aside.
• 2. Into the vegetable mixture, add the soup, the milk, and the Velveeta cubes. Heat and stir until cheese melts.
• 3. Add the chopped eggs and olive slices. Mix well and heat. Spoon over hot buttered toast, and accompany it with some sliced banana and a glass of orange juice for a healthy breakfast.

EGGS A LA KING

Steps:

• On medium high heat place the butter in sauce pan and melt.
• Add flour and cook for few minutes. Do not brown.
• Add soup mix to coat.
• Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot), or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk.
• Slice the eggs and combine with the sauce.
• We usually had this over toast or buns.

HAM A LA KING

Steps:

• In a skillet, melt butter over medium heat. Add the green pepper, onions and mushrooms; cook and stir until tender. Stir in peas, ham, mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt the butter in a saucepan. Add flour, salt and pepper; stir to make a smooth paste. Add the milk all at once; cook and stir 1 minute more. Add ham mixture and heat through. Serve in pastry shells.

CLASSIC CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
• Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
• For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
• Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
• Serve hot over cooked rice, pasta, toast, or biscuits.

POACHED EGGS A LA KING

Steps:

• Cook onion in butter till tender.
• Stir in soup and dash of pepper.
• Blend in milk and bring to a boil.
• Reduce heat and slip eggs into sauce.
• Cover and simmer until eggs are set, about 10 to 15 minutes.
• Place egg on muffin and top with sauce.