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Some Ideas For Mother’s Day

Mother’s Day should be a vacation for Mom and fun for the family. It follows that any cooking done for her should involve child-friendly recipes which are easily prepared in case the day’s Chief Cook isn’t all that experienced in the kitchen. It’s also nice if the recipes require minimal clean-up. Mommies like that. I know I do.

This posting has 12 such recipes from the 48 in my booklet No Stress Recipes for Mother’s Day, available on this site’s Bookshelf. It also includes descriptions of two Mother’s Days which I planned in advance for a military family, one for the children to prepare alone and the other for the father to help.

Because the recipes for this week fill so many pages I’m making the text brief. Please do remember to practice kitchen safety. Establish each child’s skill level before you assign tasks, supervise any work done on stove or in ovens, have pot holders, towels and the correct utensils handy, oversee use of knives and remember to wash surfaces, hands and utensils after preparing poultry.

If you want to find more recipes to share with children, the book Can I Help? is also on the Bookshelf.  It has 104 recipes in all meal categories. A handy helper to have on hand in the coming summer months.

Have a Happy Mother’s Day!

 

MORNING

Baked Eggs in a Cloud—  Recipe for 4

4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider  vinegar
Butter for the [an
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.

                                                     

Toad-in-the-Hole –Recipe for 4
1 loaf French or Italian bread unsliced
4 large eggs
4 thin slices of ham AND/OR 4 slices of cheese- sharp or Swiss recommended
Butter
Salt and pepper
Cut  4 slices of the bread 2 in. thick and 4 more 1in thick. Using a cookie cutter or a glass or jar, cut 1 ½ in round holes in the thinner slices. Butter both sides of all the slices and toast one side of each. Spread ham and/or cheese on the toasted sides of the thick slices cover with the untoasted sides of the thin ones. Break an egg into the center holes and carefully place on a lightly oiled grill. Close the lid and grill for 5 min. until the cheese is bubbly.  Serve at once with salt and pepper.

Yogurt with Bananas and Nuts: Serves 4

3 large, ripe bananas

16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts

Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

NOON

Greek Pita Pockets: Serves 4

2 medium cucumbers – peeled, seeded and diced

1 medium onion – diced

2 plum tomatoes diced

2.25 oz. sliced ripe olives – ½ a 4 oz. can – drained

8 oz. packet of Genoa salami coarsely chopped

4 oz. crumbled Feta cheese

2 tsp. oil

1 tsp. lemon juice

2 tsp. dried oregano

Salt and pepper to taste

8 lettuce leaves

4 pitas –suggestion whole wheat

Gently mix the first 10 ingredients. Cut the pita rounds in half and line each half with a lettuce leaf then fill with the salad. Salad can be made ahead and chilled, but should be served as soon as the pita pockets are filled.

Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Vegetable Wraps; Serves 4

(6-8) 8” flour tortilla wraps

1 medium zucchini

1 medium summer (yellow) squash

1 large onion

1 large rib of celery

1 green Bell pepper

1 red Bell pepper

2 plum tomatoes diced

1 Tbs. oil

1 Tbs. balsamic vinegar

Salt and pepper to taste

¼ tsp. garlic powdered

¼ tsp. dried rosemary

½ tsp. dried basil

½, tsp. dried oregano

4 oz. cream cheese

1 cup plain yogurt – preferably Greek

4 –6 red radishes—thinly sliced in a separate bowl

Mix the cheese and yogurt in a bowl and chill until serving. Halve the squash, the zucchini and the onion crosswise, and then slice them lengthwise in thin strips. Slice the peppers lengthwise into strips and slice the celery thinly crosswise. Put these vegetables in a microwave safe bowl and toss with the oil, vinegar, herbs and seasonings to coat. Microwave them on high about 2 min. until crisp tender. Add tomatoes and microwave 30 sec. more. Toss gently. Have the tortillas ready on a plate, wrapped in a towel or napkin. Microwave them 15-20 sec. to warm.

Place the bowls of cheese, vegetables and radish slices along with the plate of warm tortillas on a table and let everyone fix their own.  These can also be served in Pita pockets.

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Chicken in Orange Sauce: Serves 4

4 large boneless, skinless chicken breasts

4 oz. Orange Marmalade

2 Tbs. soy sauce

Mix marmalade and soy sauce. Slash the breasts diagonally a couple of times and marinate them several hours in the sauce mixture. Remove them and place in a comfortably fitting pan, with a ½ inch of broth in the bottom. Spoon a bit of marinade over the tops and put in a 350 deg. preheated oven. Bake 35-45 min Baste frequently using all the marinade and maintain the liquid level with the broth. Serve the pan juices as a sauce.                                                   

*This entree goes well with broccoli, green beans or asparagus cooked and served with a sprinkle of lemon-pepper, and sweet potato fries cooked along with the meat in the oven.

Grilled Swordfish Steaks with Melon Salad:

This is a salsa I worked out and find very refreshing. Fresh fruit is necessary though, and try to make it at least 30 min ahead. Mango or peaches would probably replace the melon, and Marlin, or even Tuna the Swordfish.

4 thick Swordfish steaks –Tuna will do as well.

2 Tbs. butter – divided

¼ cup White wine

½ a cantaloupe – cut in bite sized cubes

1 small red onion diced

½ a green bell pepper diced

¼ cup chopped fresh mint or to taste

½ a lime juiced

1 lemon quartered

Cooking spray – if broiling

Kosher salt

Mix the melon, mint, onion, green pepper and lime juice in a bowl and chill to let flavors meld. Prepare grill or broiler. If broiling, put fish in a sprayed pan, and dot with the 1 Tbs. butter. Cook about 6 inches from broiler, about 8 min total, depending on thickness of fish, without turning until fish is opaque. Deglaze pan with wine, and pour over plated fish. For grilling, melt 1Tbs.butter and cook fish over direct hear about 4 min. per side, brushing occasionally with the butter, again until opaque, turning once.  Melt the rest of the butter in a saucepan with the wine, pour over fish and serve. Divide the lemon quarters and the salsa between the plates

Suggested sides: If available corn-on the cob, if not, perhaps parsley buttered potatoes. Combine (2) 14oz cans drained, tiny whole potatoes, 1 Tbs. butter and 1Tbs. dried parsley in a microwave safe bowl, and cook until butter is melted and potatoes are hot. Toss before serving.

1 lb. Whole Green Beans cooked and drizzled with oil and lemon pepper.

Pork Loins with Apricot Glaze:

Look for these Pork Loins in the commercially prepackaged section of the Meat Counter. Usually they bear a brand name. If confused ask the butcher. Shadybrook Farms makes a turkey tenderloin that is the same size as this type of pork loin and can substitute for it.

(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp. minced fresh ginger

2 tsp. minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp. salt – divided

1 tsp. pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp. salt and ½ tsp. pepper. Heat grill or broiler. While heating grill or broiler, melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze and be sure to pass any remaining glaze warmed.

Suggested sides: Long Grain and Wild Rice

A fresh spinach salad with a thinly sliced red onion and a small can of drained Mandarin

Orange sections., with a citrus vinaigrette or Poppy Seed dressing.

I wouldn’t advise attempting to prepare and freeze these lions ahead, but leftovers should freeze well. In fact, I’ve had success freezing rice. So ready serve portions on rice, with glaze, should freeze for short periods- a week or so. Reheat in the Microwave.

* 4 thick center chops can be used. Cooking times, by either method, might be slightly less, check for doneness.

DESSERT

Cheesecake Bars:

1 box of Yellow Cake Mix without pudding added

4 eggs – divided -2 + 2

1 lb. Confectioners’ Sugar

8 oz. Cream cheese

1 cup melted butter – divided ½ cup + ½ cup

Cooking spray or Crisco

Grease or spray a 9 x 13 inch pan. Beat cake mix, 2 eggs and ½ cup melted butter together well, and pour into the pan. In a separate bowl beat sugar, cheese, 2 eggs and the other ½ cup melted butter until very smooth. Pour over batter layer in the pan. Bake in a preheated 375 degree oven for 40 min. Cool completely in pan, and cut into squares.

Chocolate No Cook Bars:

12 oz. good quality chocolate – milk or semi-sweet or a mixture

5 oz. graham crackers

½ cup +2 Tbs. stewed (jarred prunes) pitted and chopped.

¼ cup butter

Crush the graham crackers in a plastic bag. Chop the prunes. Melt the chocolate with the butter in the microwave for 1-2 min. Stir to smooth. Mix all the ingredients together and pour into an 8 x8 inch square pan. Chill until set, about 2 hrs. Cut into 12 bars.

Easy Berry Angel Cream Cake # 1:

This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime. Any berry will work, as would peaches but the best options are strawberries or raspberries.

1 Angel Food cake – purchased or made from a mix

2 pkgs. frozen strawberries – with juice

1 box Vanilla Pudding mix

1 pt. whipping cream

Cut the cake into 3 layers using toothpicks, a ruler and a knife.  Select, and put aside a few choice berries to use as garnish. Combine the pudding mix and berries with juice in a saucepan and bring just to a boil. Remove from heat and chill.

Whip the cream and fold into the chilled berry mixture. Spread on the three cake layers. Garnish with the reserved berries.

Easy Berry Angel Cake # 2

1 purchased pound cake

8 oz. tub of Whipped Topping

1pt. box of strawberries

Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest for a

few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Let’s Get Seasonal

Probably the greatest amount of food knowledge we absorb growing up is when regionally or locally grown products become available, and when to anticipate produce from other places.  I really believe that recognition of these seasonal changes is part of our survival instincts. We seem born with the understanding that there is a time of re-growth, a time to enjoy the bounty and a time to store provisions for a difficult season to come. Now, thanks to modern technology, preservation and transportation methods, the time lines have blurred. Foods from all over the world are readily available. Moreover, many produce items have been introduced in climates similar to their indigenous ones, making them obtainable throughout the year.

Wonderful as this arrangement is, it seems to have two basic flaws. Often due to soil and climate variations, the produce from the transplanted crops is altered in appearance and taste from the native grown. Wine grapes are famous for this. Also, there is a cost, especially with the current gas prices, in bringing these items to your neighborhood market. Stopping a minute to think and weigh options can often save money and offer attractive alternatives. For example, strawberries have been featured for several weeks, but I know, in a few more, local ones will be coming into season, far tastier at 1/3 the price. Eggs, though, are at their annual low. So in spite of the supermarket hype, I’m passing on the shortcake for now in favor of a custard pie, or, even easier, a Spring-like clafouti made with canned peaches. (A recipe follows.) While I’m at it, I going to plan a couple of egg based dinners too.

The point is, while you’re learning about the items and the pricing IN the stores, it’s wise to learn about those that come from AROUND you as well. Everything has a season not just produce; meat, seafood, wine, even maple syrup. It’s important to learn the seasons of the things you like, to be able to anticipate not only when to plan for them, but also when the prices will be most competitive. The term “AROUND” you has really expanded. Years ago it meant regionally, or just nationally, but we now need to stretch our information base to include the world, not forgetting that much of our food comes from a different hemisphere, where the seasons are opposite. It’s a lot to learn, especially if you’re new to grocery shopping, but it becomes second nature and a valuable tool for the smart buyer.

If you want to see the global reach of our food sources, look in the frozen section. Even the big brands, not just the cut-rate ones as it was a few years ago, are labeled product  of Guatemala or China. I’m still grappling with the fact that the production costs in those countries is low enough to offset the cost of energy used to transport the product to market, and still sell it 1/3 to ¼ below the homegrown. Speaking of homegrown, I found a curious situation a few years ago, I moved from one state just over the line into a neighboring one, about 60 miles. My old state is renowned for its summer produce and the supermarkets there feature it, but none of the markets, including 4 branches of national chains I had used for years, carried any of it here. In fact, the 4 most famous items came from 4 different places, the nearest over 800 miles distant, and produce prices generally, didn’t reflect the seasons, When I inquired, I was told all the markets in this area are supplied from a warehouse 300 miles away, in another state. It seems senseless, especially when the cost of the trucking is reflected in the price. Since I’m all about sense, when zucchini, a most abundant vegetable, didn’t go below $1.47lb by August, I determined to find a farm market. There are some guidelines to that search which can save time and money, especially if you have options:

• The big, communal, brick and mortar markets carry much of the overhead of

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a supermarket and that figures in the pricing.

• Very large farms and/or orchards which have permanent market structures on their property can be concerned with bulk sales and charge more for small quantities. They also can consider their name worth something.
• Roadside stands are the best bets for price, but if they have shelves of jams and relishes etc. be sure you’re not carried away by the atmosphere and pay a gourmet price for a commercial item, unless it’s worth it.

Whichever you choose, one fact is certain, you will find your local produce, in season, fresher and overall, more reasonably priced in farm markets. Depending on the crops, for most of the U.S. that’s about 6 months.

If you have read THE PLAN, you know I have definite steps to train yourself to be a smart shopper, and you might question how to fit farm markets in. It’s simply a smaller variation of the main routine. Limit yourself to two trips per month, make a list following a menu, and put in your wallet only what you intend to spend. Above all, stay objective and focused on the list, and, of course, know what is in season.

Finally, don’t forget that “seasonal” can also mean food associated with holidays. Ham, chicken, eggs, lamb and veal are associated with Easter, and Passover, as well as Spring. Grilling meats, especially hamburger, are usually on sale over the various summer holidays when barbeques are popular. Pork and turkeys are butchered in the Fall. In fact, Thanksgiving is “Turkey Day”. All these items will be featured as sales in their scheduled times during the year. Foods connected with feasts will be featured as well. Baking supplies are a good example, as are condiments and beverages. Keep this in mind when making menus, as you near holidays. Postponing a purchase may pay off In fact, when stocking up. Frequently many of the foods with a longer shelf life, like cake mixes, are even more reasonable after the holiday. So get seasonal!

BASIC CLAFOUTI Serves 6-8
3 eggs
2/3 cup sifted flour
1/3 cup sugar + 1/3 cup
1 ¼ cup milk
1 Tbs. vanilla
1/8 tsp. salt
Butter
Powdered sugar
1 large -@1lb. can fruit-drained—peach or plum halves, cherries canned or fresh
or fresh  apples, pears lightly cooked = 3 cups

Lightly butter a 7-8 cup oven-proof dish with 2 inch sides. Preheat oven to 350 degrees. Blend first 6 ingredients at top speed for 1 min. Pour ¼ inch batter into casserole and place in the oven for 1 min. or until a slight film forms on the bottom of the dish to form a light crust. Place fruit in dish, sprinkle with the other 1/3 cup sugar, pour the rest of the batter over and smooth top with the back of a spoon. Bake in middle of oven for about 1 hr. or until puffed and golden. Sprinkle with powdered sugar and serve warm while still puffed.

Spring Vegetables Are Here

Spring vegetables are always welcomed after a long winter, especially for many of us this year!
We use special words to describe them, “fresh and crisply tender” and to describe their taste “light, delicate and bright”. The rest of the year we say “ripe, mature, full flavored, hearty and satisfying.”

In truth there is nothing sweeter than a real baby carrot, not the dwarf species sold in bags labeled with the name, but a truly young carrot and the puppy bite of a young radish is so different than the heavier taste of a mature one. Even though fresh asparagus is now available all year, it’s still a local star in the spring, as are peas, beans and young greens. Then there are the special offerings of the season: ramps, which are young, wild leeks, mache, aptly called Lamb’s Lettuce, and nettles which are not encountered as frequently during their very short seasons.

The wonderful thing about spring vegetables is that they are at their best eaten raw or with only a slight blanching. They can be served as entrees, sides, or main course salads with bread and meat or soup. Cook chicken, either whole or parts, or a roast on the weekend and during the week serve it different ways with a fresh vegetables. It’s the perfect way to get your body in tune with the change in season and prepped for summer.

I have mentioned that one of the things I enjoyed living in Italy was seeing the glee the Italians showed with the arrival of each season’s produce. I’ve related the story of the day I was dressed for luncheon and the races, only to open the door to three grinning friends, carrying grocery bags, exclaiming; ”The peas are in!” They had passed the Green Goods shop on their way to my apartment, and plans had changed in a second. We happily spent the afternoon cooking and eating a meal that focused on peas and garlic, another spring vegetable. It was one of the tastiest meals I’ve ever eaten. That recipe follows, along with one for an asparagus entrée.

The other recipes this year focus on salads, especially two rather different ones. However, remember that any of the tender greens with strawberries and toasted walnuts or pecans in a light vinaigrette are delicious salads. More spring vegetable recipes can be found in my posts for April 12, 2012, April 19, 2013 and May 17, 2014.

Peas with Garlic: Serves 4
2 lb. shelled fresh new peas
4-6 cloves garlic-depending on preference
½ lb. cooked ham – cubed
2 Tbs. olive oil
Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the garlic cloves and sauté until browned then remove and discard. Add the ham to the pan and turn a minute to coat, add the peas, lower the heat a bit and stir constantly until just crisp-tender. Serve at once with a grinding of fresh black pepper and passing Parmesan as a garnish. This is excellent with a loaf of crusty bread.

Asparagus with Ham Bechamel Serves 4
1 lb. fresh asparagus spears- if using slender young ones allow about 12 per portion-gage according to size of stalks
1lb. deli sliced ham-not shaved.- allow 4 slices per portion.
2 cups milk
4 Tbs. butter
4 Tbs. flour
½ cup shredded sharp cheese
Paprika and parsley for garnish
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If saucing, shock spears with cold water.
Make a Bechamel or white sauce by melting the butter until it foams, remove from heat, stir in flour to make a smooth paste and quickly add milk. Stir over medium heat until sauce is silky and thick. Do not allow to boil.
Separate the asparagus into 16 equal portions. Wrap each in a slice of ham. Place seam side down in an oven proof dish. Cover with the sauce, sprinkle with cheese and garnish with paprika parsley. Bake at 350 deg. For 15 to 20 min. until cheese melts and sauce bubbles.
If marinating asparagus put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve.
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My family had 2 favorite dressings for spring salads. One is a vinaigrette made on the spot with the salad, the other a cooked one that chilled is wonderful used as a mayonnaise when chilled, and keeps just as long in the refrigerator.

Vinaigrette Tossed Salad
I recently read an article in Bon Appetit stating that a proper salad should be dressed in layers. If so my family’s been doing it the right way for generations. There are no set quantities. It’s all to preference.
You will need
Sugar
Salt and Pepper
Cider or white wine vinegar
Lemon juice
Olive oil
Garlic powder—optional
Herbs–optional
Cut or slice the vegetables as preference for salad. Blanch asparagus, peas or beans if using. Place then in the bottom of the salad bowl and toss with a few capfuls of cider or white wine vinegar, sugar, salt and pepper. Tear the lettuce or other greens into bite sized pieces and place over the vegetables in the bowl. Drizzle with lemon juice and chill for at least 30 min. Before serving sprinkle with garlic powder and herbs if using and toss with just enough oil to give the greens a sheen. Adjust seasonings toss again and serve.

Hot Boiled Dressing Makes about 2 cups
This dressing is wonderful, cold in place of mayonnaise in sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions Here the young spring spinach is good but the “baby” found pre-packed all year is also acceptable. Just make sure both types of greens are well washed and the hard part of the stems is snapped off. Either salad can be garnished with crumbled bacon. Used cold with the addition of quartered hard boiled eggs it can make a meal of the spinach version..
3 Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
1 tsp. salt
1 Tbs. butter
½ cup water
½ cup cider vinegar
2 eggs – well beaten
Using the top of a Bain Marie or double boiler, whisk together the first 5 ingredients. Whisk in the next 3 and place top pot over bottom in which the required amount of water is boiling. Cook, constantly stirring, until smooth and butter is melted. Pour a little into the beaten eggs, stirring to prevent curdling, pour the rest of the hot liquid into the eggs. Then return the mixture to the top of the double boiler and cook constantly stirring until mixture is thick and smooth.
Serve hot over chosen cleaned greens. Do not use over lettuces. All greens will wilt with the heat and lettuces don’t stand up well.

Chill leftover and use as mayonnaise or a salad dressing.

Brunch-The Perfect Solution For A Stress Free Day

Easter Sunday is a major international holiday for those who observe it and like other major holidays it’s celebrated by family gathering and a special dinner. In fact, I’ve written a book, Spring Roasts for Easter and Passover that offers some new twists on traditional meats. However, on Easter it’s an acceptable option to enjoy the dinner at a restaurant. Perhaps this is due to the fact that Easter, traditionally, includes a full day of scheduled social activities combined with the following day being the start of a work week. No one relishes preparing and cleaning up after a large evening meal at such a time.

The Easter Parade may be a thing of the past, but there is still church, an egg hunt, afternoon socializing and, of course the dinner. Obviously people need some nourishment to carry them through such a full day. The solution is a brunch. This will make guests, and family feel catered too on a special day while giving the host a sense of having filled their hospitality obligations and freedom to enjoy a dinner out. This brunch can be a casual pick-up, or a more formal seated meal. Either way it should be mainly prepared ahead or so easy to make that it doesn’t cause the cook any anxiety or require more precautions than covering clothes with an apron.

I’ve listed a “Baker’s Dozen” of brunch recipes below. All are simply made. Some, like #1, # 7 & #10 are prepared as served. Others like # 2, # 4, # 6 & # 9 can be partially prepared ahead and finished as served. Then # 5 & # 8 can be completely prepared ahead and baked on cue. In #12 the livers can be made ahead and simply re-heated as the eggs cook, whereas #10 simply needs re-heating before serving. The easiest, yet still tasty and impressive is #13. Simply have the fillings ready and heat the waffles or pancakes according to package directions. A perfect quick
fix.
1. Eggs Aurora: Serves 4
8oz. can tomato sauce
2 tsp. dried basil+ extra for garnish
4 large eggs
Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately, add some sauce and serve at once.

2. Eggs Adeline: Serves 2
2 eggs
2 slices Canadian bacon- cooked
2 Deli slices Swiss or Cheddar cheese
2 thick center slices of beefsteak or other large tomato
1 English muffin
Worcestershire sauce
Split and toast the muffin. Layer equally on each half in order the bacon the tomato and then
cheese. Run under a hot broiler until the cheese just melts meanwhile, poach the eggs. Top each muffin half with an egg and sprinkle with Worcestershire sauce.
Note: I have substituted toasted slices of Italian bread for the muffin and also put the topped slices in the microwave for 30 sec. instead of heating the broiler.

3. Eggs Parmesan: Serves 4—Custard cups are needed for this
4 slices Deli ham—optional
8 large eggs
8 Tbs. heavy cream, half-and-half, or evaporated milk
4 Tbs. Grated Parmesan cheese
Line each custard cup with a slice of ham. Break 2 eggs into each cup. Cover with 2 Tbs. milk or cream. Top each with 1 Tbs. cheese. Place cups on a cookie sheet and bake in a preheated 350 deg. oven until set about 12-15 min. Serve hot with rolls or toast.

4. Toad-in-the-Hole: Serves 4
1 loaf French or Italian bread unsliced
4 large eggs
4 thin slices of ham AND/OR 4 slices of cheese- sharp or Swiss recommended
Butter
Salt and pepper
Cut 4 slices of the bread 2 in. thick and 4 more 1in thick. Using a cookie cutter or a glass or jar, cut 1 ½ in round holes in the thinner slices. Butter both sides of all the slices and toast one side of each. Spread ham and/or cheese on the toasted sides of the thick slices cover with the untoasted sides of the thin ones. Break an egg into the center holes and carefully place on a lightly oiled grill. Close the lid and grill for 5 min. until the cheese is bubbly. Serve at once with salt and pepper.

5. Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth.
Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

6. Spinach Squares, Poached Eggs and Pickled Salmon: Serves 4
12-14 oz. package of frozen chopped spinach
5 eggs
1 envelope chicken or beef bouillon granules
Ground nutmeg
4 salmon fillets 4-5oz.each – thawed if frozen
3 Tbs. white vinegar
2 tsp. pickling spice
Gently poach salmon in salted water to cover plus vinegar and spices, turning once, until no longer transparent, about 8 min. total. Remove from heat, bring to room temperature and chill in broth. Can be refrigerated up to 4 days.
Drain excess liquid from spinach mix with 1 egg and bouillon. Place in a lightly greased 8X8 inch ovenproof dish and sprinkle with nutmeg. Make 4 wells in the spinach and fill each with one egg, taking care not to break the yolks. Bake at 350 degrees for 20 min. until spinach and eggs are set. Cut into squares and serve with drained cold salmon.
*Salmon recipe adapted from Rozanne Gold’s Menu Cookbook

7. Baked Eggs in a Cloud: Serves 4
4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider vinegar
Butter for the pan
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.

8. Sausage Casserole: Serves 10-12 * To be made the night before
2 ½ cups seasoned croutons – Use the boxed ones for salads or a stuffing mix
(1) 1 lb. roll of sausage
4 eggs
2 ¼ cups milk
10 oz. box frozen chopped spinach – thawed
10 oz. can condensed cream of mushroom soup
4 oz. can chopped mushrooms – drained
1cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp. brown mustard
Crumble and cook sausage then drain grease. Grease a 13 x 9 inch metal baking dish; spread croutons in the bottom and top with sausage. Whisk to blend eggs and milk; stir in all the other ingredients and pour over the mix in the dish. Refrigerate overnight. Preheat oven to 325 deg. Bake 50 to 55 min. until set and top is golden. Serve garnished with herbs like parsley or with salsa on the side.
* A Bob Evans recipe

It increases usa viagra store duration of lovemaking period, and increases stamina to perform well in bed. Because while damaging your sense of manliness, these issues usually levitra prices buying that indicate to an underlying health trouble. As we learn more about the influence of circadian rhythms and hormones, it levitra tablet becomes clear that a normal man can also face erectile dysfunction. Here are some facts about erectile dysfunction, or buying viagra without prescription ED. 9. Classic Quiche Lorraine: Serves 4
Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine– baked
1 Tbs. butter
4 oz. sliced mushrooms—(1/2) 8 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey- chopped
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked turkey and dice. Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.

10.Sautéed Mushrooms on Anchovy Toast Serves 2
6 oz. Cremini mushrooms – white buttons will do as well
2 Tbs. butter
2 Tbs. flour
½ cup white wine
½ cup milk
2 slices of white bread
1 tsp. anchovy paste*
1 Tbs. butter
Chopped parsley for garnish
Wipe the mushrooms with a damp cloth. Remove stems and slice. Place caps, tops down, in a pan and bake in 350 degree oven until they release juice. Keep warm. Mix 2 Tbs. butter with the anchovy paste and set aside. Toast bread and cut diagonally. Over medium heat, melt 2 Tbs. . . .butter and sauté stems until golden, about 3 min. Stir in flour and incorporate, add milk and wine stirring until sauce thickens. Spread anchovy butter on toast. Place two triangles on each plate, arrange tops over toast and spoon sauce over them. Serve hot garnished with parsley.
• Anchovy paste can be made by mashing anchovies with softened butter.

11. Creamed Beef in Patti Shells Serves 4
1 pkg. dried beef (3-4 oz.)
4 Tbs. butter
2 cups milk
1 cup green peas—if frozen thawed
4 oz. can sliced mushrooms – drained
4frozen Patti shells –baked tops reserved
1/8 tsp. curry powder
Chopped parsley
Pepper to taste
Trim fat from meat and cut in 1 inch pieces. Melt butter in a saucepan, add flour to make a paste, then add milk and stir to a thick sauce. Add spices, mushrooms, peas and meat. Mix well and heat through. Serve hot in Patti shells with tops on an angle, and garnished with parsley.
12. Chicken Livers on Eggs with Sherry Sauce: Serves 4.
1 lb. chicken livers
4 oz. can stems and pieces mushrooms
2 Tbs. butter
2 ½ Tbs.flour
2 small carrots peeled and thinly sliced
6-8 oz. frozen pearl onions – thawed
2 Tbs. Teriyaki sauce
2 tsp. poultry seasoning
3 Tbs. cream sherry—or Marsala — to taste
8 eggs
Salt and pepper
Rinse and soak the livers in salted water for 10 min. Rinse and place livers, onions and carrots in a pot with water to cover. Boil until livers are slightly firm. Strain and reserve broth. Rinse livers in cold water. Gently pick fat from livers and divide very large ones. Measure cooled broth and add water to make 2 cups if needed. Whisk flour into cooled broth until dissolved; add spices, sherry, Teriyaki sauce, mushrooms, onions and carrots. Bring to a simmer and stir until sauce is thickened. Fold in livers adjust seasonings and keep warm.
Melt butter in a sauté pan and scramble eggs. Add salt and pepper to taste. Serve livers over eggs while hot

13. Store Purchased Pancakes and Waffles—Upgraded for a Special Day
1)The waffles can be topped the traditional way with butter and syrup but can also be served with the various fruit toppings listed under French Toast.
Sautéed Apple Topping: Serves 4
4 medium apples sliced
2 Tbs. Butter or margarine
2 Tbs. sugar
Dash cinnamon
Sauté apples in butter or margarine for 6 to 8 min. until tender. Stir in sugar and cinnamon.
Serve at once. Can also be done in a microwave at 1 min. interval

2) Pancakes can be served traditionally too but try folding them over fresh fruit slices, or put chopped fruit in the pancakes. Top with a dollop of sour cream, yogurt or cottage cheese. Garnish with powdered sugar if you like.
Cheese Filling: Serves 4
8 pancakes- thawed and warmed if frozen
8 oz. cream cheese
4 + Tbs. milk
1 Tbs. curry powder
½ cup finely chopped toasted almonds, pecans or walnuts + more for garnish
Black pepper
4 Deli slices of meat—turkey, ham or preference
Mix the cheese, curry, pepper and nuts with enough milk to make spreadable. Spread on
4 pancakes, cover with meat, top with second pancake and garnish with nuts.
Variations: 1 cup yogurt, ½ cup drained crushed pineapple for the cheese milk and curry.
Keep the pepper and nuts and use ham.
Use the cheese, milk, nuts and pepper but substitute ginger preserves for the
curry.
Use your imagination.
Happy Easter everyone——
But remember it doesn’t have to be Easter to enjoy brunch, any old day will do—-