Work Wonders with Worcestershire Sauce!

In this fast changing world, some things ought to remain constant. Thank goodness for Worcestershire Sauce.While there are likely several types of this sauce out there, the brand I've always seen my mom and Aunt Annie use is Lea & Perrins--around for over 130 years. It's the same recipe since John W. Lea and William Perrins, of Worcestershire, England, first concocted it. To this day the original sauce still contains NO artificial ingredients whatsoever. The company advertisements say "Some things are just too good to change!" Don't you love that?

Here are a few recipes using this great ingredient. I like how this sauce always adds not just a little zing, but a nice flavor surprise as well. See what you think. And in the meantime, please share recipes you like using this sauce--we're all in it together, remember. So until later, happy cook'n!


DEVILISH EGGS (yields 12 stuffed egg halves; can be prepared in advance of serving)
6 hard-cooked eggs, halved
3 Tbsp mayonnaise
1 Tbsp Worcestershire Sauce
1/2 tsp onion powder
Slight dash Tobasco
2 Tbsp finely chopped nuts

Remove yolks from whites; set whites aside. In small bowl mash egg yolks. Add mayonnaise, Worcestershire Sauce, onion powder and Tobasco; mix well. Mound mixture into egg whites using a spoon or pastry bag fitted with a tube. Garnish with chopped nuts.

TURKEY (or Chicken) NOODLE BAKE (serves 6)
4 Tbsp butter, divided
1/2 lb sliced fresh mushrooms
1/2 C thinly sliced celery
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped onion
2 cans (10 1/2 oz each) condensed cream of chicken soup
1/4 C milk
2 tsp Worcestershire Sauce
2 C diced cooked turkey or chicken
2 C cooked wide noodles
1/2 C soft bread crumbs

Preheat oven to 400 degrees. In large skillet melt 2 Tbsp butter. Add mushrooms, celery, green pepper and onion; saute 5 min. Stir in soup, milk, and Worcestershire Sauce; mix well. Mix in turkey (or chicken) and noodles. Turn mixture into a buttered 2-qt casserole. Melt remaining 2 Tbsp butter. Stir in bread crumbs. sprinkle over casserole. Bake 30 min. or until crumbs are nicely browned.


TUNA CRUNCH CASSEROLE (serves 4)
1 can (3 oz) chow mein noodles, divided
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (7 oz) water-packed tuna, drained and chunked
1 can (4 oz) sliced mushrooms
1 C finely chopped celery
1/4 C sliced scallions
1/4 C milk
2 Tbsp chopped pimiento
1 1/2 tsp Worcestershire Sauce

Preheat oven to 325 degrees. Reserve 1/2 C of noodles. Combine remaining ingredients; mix well. Turn mixture into a buttered 1 1/2 qt. casserole. sprinkle with reserved noodles. Bake, uncovered, for 40 min.