Posts from the ‘Informational’ Category

HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK

I always remind people that October is the best month to begin to provision and prep food for the winter holidays, especially for baking projects. In a few weeks, dairy prices will rise and stocks of other ingredients will be depleted, candied fruits, nuts, flavorings and decorations in particular. If you have any concern about spoilage, remember cookie dough, unbaked pastry, and baked cakes freeze well. Even icings freeze if they don’t contain uncooked eggs. Furthermore, having items prepared, or partially prepared, is a big time and stress saver when holiday schedules really get tight. See my posts on how to schedule holiday meal preparation and stay calm Oct. 5, 12, 19, 2017 and Oct. 18,2018.

Another category that benefits from advance prepping is home- made holiday food gifts, which may be taking on more significance this year. We all know that social distancing will change things. Large group events will probably be canceled charity balls, bazaars, concerts, church and school programs and those ‘Door busters’ luring throngs of holiday shoppers. The private sector will, no doubt, be affected as well canceling office parties and the wonderful cocktail-buffets where we catch up with friends but an unexpected trend is adding full family holiday dinners to the list.

A couple I know, who share their large home with their married daughter and her two children, a toddler and an infant, have decided to break with tradition and host no extended family holiday dinners. The wife, a consummate baker, plans to make extra amounts of her specialties and deliver them to the relatives she would normally host. A friend of hers has been making jam all summer for the same purpose, and she knows a farmer’s wife who plans to deliver a half a roasted turkey Christmas Eve to all the relatives usually invited to dinner.

These gifts aren’t personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this trend continues, it will curtail travel. So should the trend continue, these items are worth considering.

Even if, hopefully, a vaccine is developed and the pandemic is over by December, these home-made items can still be gifted and save some shopping. They can say;”Hey, look what I did stuck at home” or “The kids and I thought you might like to share what we learned.”(Think grandparents!) Finally, you might simply like some for your pantry-the chai tea mix is a 12 month go-to for me and the almonds are better than any on the market. In fact, I use most of these recipes frequently in serving my family meals.

Most of these items, especially the nuts, would be quite expensive to buy, so there’s no fear of slighting the recipient and several can be combined either with others or placed in a container which also counts as part of the gift. Most also ship well. For years, I sent the cookies to Italy and they had aged just enough to be perfect on arrival-and they don’t break. Of course, you may have specialties of your own to make and I hope this helps with some ideas about presentations.

RECIPES
WATERMELON PICKLE:
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 mins. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 mins. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

MINT SAUCE:
4 cups fresh mint –tough  stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct seasoning and pour into clean bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles—but only glass ones.

APPLE CHUTNEY: Makes 1 1/3 cups
2cups peeled, cored and chopped apples
½ cup chopped onion
½ cup raisins
1/3 cup cider vinegar
¼ cup brown sugar
¼ cup water
2 Tbs. candied citron
1 Tbs. curry powder
½ tsp salt
½ tsp ground ginger
1/8 tsp, ground cloves
1/8 tsp. ground cinnamon
2cloves garlic-minced
Put everything into a pot and cook over low heat for 50 mins. stirring occasionally to prevent sticking. Cool and pour into jars of about 4 oz. each. This keeps for months in a cool dry place but once opened, refrigerate.

GRANOLA CRISPS
This is another “gourmet” food that is expensive to buy commercially but inexpensive and easy to make .The beauty of this basic recipe is that you can include “add-ins” to personalize it especially if dealing with allergies as I do with my family.
1 cup whole wheat flour
3 cups rolled oats
1 cup brown sugar packed
6 Tbs. butter (1/2 lb.) butter melted
½ cup water
Pinch salt
Preheat the oven to 300 degrees. Whisk the dry ingredients together, and the butter into the water, then pour the liquid over the dry ingredients and mix well, incorporating any add-ins. Use as many of them as you like. Spread the batter out on cookie sheets and bake until light brown and crisp, about ½ hr. Cool on the sheets and break into pieces. Store in air-tight containers.  I find tins do well for this.
ADD-INS; Shredded coconut, raisins, dried cranberries or other dried fruits, peanuts, almonds or other nuts, sunflower or  toasted sesame seeds, and/or spices like cinnamon and nuts .

ROASTED ALMONDS:
You need to buy the Raw, Natural Almonds in skins for this
1 tsp. butter per pound of nuts
Salt to liberally cover-several tablespoons
Cover the almonds with water and bring to a boil. Simmer for 3 -4 mins until some nuts start to float. Working a batch at a time rinse the nuts under cold water and remove the skins by squeezing them. The nut will pop out of its skin. Preheat the oven to 350 deg. Melt the butter on a foil covered cookie sheet. Toss the skinned nuts in the butter and bake them until golden to light brown, tossing occasionally, about 30 mins. Watch carefully toward the end because they will burn quickly. Roll the nuts onto paper towels and liberally sprinkle with salt. Cool and place in jars. Allow to stand uncovered several hours. Cover and store in a cool dark place. Will keep about 6 weeks. I use glass jars for storage, but for gifts I buy tins that hold either 1 or 2 pounds.  At Christmas, I fill decorative mugs with nuts, seal them with plastic wrap and top with a bow. They make great token gifts.

CHAI TEA
Although there are plenty of recipes out there for instant chai tea, I think they miss the mark. They require several powdered commercial products, including the tea, are pre-sweetened and you end up spooning a finished mixture into water. This is O.K. if you want to make it for yourself, but as a present, it’s like giving someone a jar of instant coffee. It’s far more elegant to give a jar of actual tea with spices that can be steeped and flavored to order, and more economical too– commercial add-ins cost money. Use black tea leaves or if you can only find blended teas, opt for a breakfast one. Avoid green tea. Its flavor is too weak to stand up to the spices.
Spice ingredients for one pot of tea: about 6 cups
1/2 of a star anise star
10-12 whole cloves
6-7 whole allspice
1 heaping teaspoon of cinnamon bark (or 2 short sticks)
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1 cardamom pod opened to the seeds-lightly crushed
1 inch piece of ginger, sliced thin, dried and crumbled
2 heaping tablespoons of a high quality full-bodied broad-leaf black tea (Ceylon, or English Breakfast if a broad-leaf Ceylon is not available)-Available in most stores
Optionally 2 Tbs. brown sugar-to taste 
Other ingredients:
1 cup water
4 cups whole milk
NOTE: 1 Tbs. =2grams=1 cup or bag.
Pour spice mix over 5-6 cups of water, boil for 1 min. then steep for 5 min. cool and pour into a pitcher and add equal amount of milk. Add sugar to taste if needed. Serve cool or cold.
To make by the cup: Sprinkle 2 Tbs. tea over 1 cup cold water. Allow to boil for 30-45 sec. Then steep for 4 min. Strain and pour dividing into 2 cups. Add milk to equal 2 cups and sugar to taste. Serve cool

FRUIT BREADS: Not Grandma’s lead heavy fruit cake. This recipe is wonderful in that by using the options, you can make it into your own.
2 boxes of quick bread mix with fruits—DO NOT buy a swirl or sweet variety.*
¼ cup chopped pecans or walnuts
¼ cup raisins
¼ cup chopped candied fruits
¼ cup other chopped dried fruits not in either mix**
Ingredients listed on boxes.
Red wine
Rye or Bourbon for wrapping
Cooking spray
Whole pecan or walnut halves and candied cherries for decoration
colored sugar crystals.
(2) 8 or 9 inch round cake pans or 2 regular loaf pans
Remove a bit of the mix from each, about ¼ cup total, and toss with the fruits to coat and separate them so they don’t clump in the cakes. Make up the batters separately replacing half the water required with wine, then combine them. Mix in the chopped fruits and nuts. Spray pans and divide batter between them. Decorate the tops with the nut halves, cherries and sugar. Do not press in or they will sink into the batter as it rises. Alternatively, pull out the oven shelf after about 15min. and place the fruits and nuts. The sugar can be sprinkled before baking. Cook and cool according to package directions*** in a preheated oven and on a rack. Remove from pans and invert onto plates.
When cool, sprinkle liberally with the whiskey, and wrap in plastic wrap, Refrigerate on plates. Unwrap every week to ten days and re-sprinkle with the whiskey.
*I like Cranberry and Pumpkin for the mix, but Cranberry and Date Nut is good too. It depends on the holiday and your preference.
**The best choices of dried fruits for this type of bread are apricots, dates, figs and pineapple. Just don’t duplicate a fruit already in the mix.
***Even when using the same brand there may be a variation in cooking times This may require a bit of math. Usually there will be a common ground if you overlap the time brackets. Use a toothpick to test for doneness.
*****You may want to add more colored sugar before serving

YULE LOG—Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper.
Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.
Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the seam on the bottom let the cake cool completely.
Meanwhile, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and 1/3 cup chopped, toasted walnuts or pecans.
Carefully unroll the cake and fill with the cheese mixture. Re-roll. Trim ends evenly.
Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.
Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.

Coconut Macaroons- The advantage of these cookies as gifts is their durability. Long distance shipping won’t alter their appearance or taste.
Vanilla-Optionally Cherry
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) pkg. shredded coconut
1 tsp. vanilla extract
Optionally ½ cup chopped candied cherries.
Mix all ingredients in a bowl and drop by rounded teaspoons on a greased baking sheet. Bake at 350 deg. For 10 min. until slightly golden. Cool slightly on sheet then remove.

Chocolate Macaroons
1 (14 oz.) can sweetened condenses milk
1(14 oz.) pkg. shredded coconut
1 (12 oz.) pkg. semi-sweet chocolate chips
Melt the chocolate in a microwave at 30 sec. intervals. When melted add the coconut and gradually stir in the milk, using only enough to moisten the batter so that it can be easily be transferred to the pan by heaping teaspoon. To test, let the batter rest for a minute, push it to one side, tilt the bowl and if liquid quickly pools in the bottom, don’t add more milk. A runny batter spreads in cooking resulting in flat conjoined cookies.

EASY MEALS FOR THE NEW NORMAL

If spring is the season for re-growth, fall is the one for re-scheduling. Schools open, after school activities with associated activities are organized and business unveil projects for the coming year. It’s a time of hectic scheduling, with appointments often set for evening. Dinners were needed which can be quickly consumed yet are stable enough to hold up for separate serving times.

However, this is 2020. Schools are open according to districts. After school activities and related organizations are suspended while most business group promotions are on hold. Families have members who have returned to work and others working remotely. As a result schedules are uneven. Dinners need to be enticing but quickly ready when the family comes together at day’s end. The recipes should be simple enough that family members can begin prep, without hazardous cooking methods which could lead to fat spattering or boil overs, yet with minimal mess and easy clean up.

Actually in the current situation, this approach to dinner can help the family dynamic. Communal meal prep from start to finish, first the work and then the tasty shared reward can be a bonding experience. It provides a common interest and ready conversation topic. It can also help young people acquire cooking skills they will need later. Below are 10 recipes which fill the bill. Most only need a starch and a vegetable side, some only a salad and one not even that. With all the choices on the market today, fresh, frozen, canned and boxed, you’re sure to find selections to please the family and fit your time frame. If you want to see more, or learn about getting the family together in the kitchen, I have a book Can I help?, described in the May 28, 2020 posting and for sale on our books products page.

RECIPES
Apricot Glazed Pork Loin
Look for these Pork Loins in the commercially prepackaged section of the Meat Counter. Usually they bear a brand name. Shadybrook Farms makes a turkey tenderloin that is the same size as this type of pork loin and can substitute.
(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.

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.

New New England Boiled Dinner: Serves 4
A modern take on an old recipe. Ideally, this is made with thick slices of Canadian bacon,
but once common, that’s hard to find, and very expensive now. Slices of smoked turkey
can substitute for the ham.
Stock Pot: Short Simmer
1 lb. to 1 ½ lb. round bone ham slice-or smaller packaged slices
(2) 1 lb. bags frozen French cut green beans
(2) 14 oz. cans small whole potatoes drained
(1) 101/2 oz can beef consommé
(1)14oz can chicken broth
2 Tbs. butter
Cut the ham into 4 portions, and gently make tiny slits around the outside edges to
prevent curling. Melt 1 Tbs. butter in the pot over medium heat, and cook the ham pieces
on one side until their edges start to brown. Remove to a plate, and using the other 1 Tbs.
butter, brown the potatoes slightly. Remove from pot. Put the frozen green beans in the
pot, top with the potatoes, then pour in the consommé, and the broth, finally lay the ham,
browned side up, on top. Bring to a boil. Reduce heat to low, cover and simmer 15 min.
until beans are tender. Check timing with directions on bag beans came in.
No sides needed tonight!
Tortellini alla Panne: Serves 4
This is my personal favorite pasta dish, and I can say from experience, that smoked turkey will substitute for the ham.
½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing
(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water
½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lb. slices
(1) 10 oz. box frozen peas
1 Tbs. butter
1 cup heavy cream – half and half can be used, but not light cream*
Grated Parmesan
Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile, heat the ham and peas with the butter, over medium heat in the skillet. Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.
*Whole milk and light cream separate and curdle when boiled.

Cheese Fondue: Serves 4
I first ate this fondue in the home of friends in Switzerland. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, and with so little fuss that night, but I’ve tried many cheese fondue recipes since and none have been as easy, foolproof and tasty as this. I really would recommend a Fondue Pot, but if you have to use a stove, lift the saucepan regularly to prevent clumping.
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfulls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or banana slices and on and on and on.

Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink . Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, plate the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.

Baked Flounder Meuniere: Serves 4- Tilapia can also be used
4 flounder filets-about 1 ½ lb.
¾ cup white wine
3 Tbs. butter- cut in small pieces
¼ cup chopped fresh parsley OR 4 tsp. dried
Put the fillets in a glass baking dish, close together but not touching. Pour over the wine and spread the butter pieces equally over the fish then sprinkle the parsley on top, 1 tsp. per fillet. Bake at 350 deg. 5-8 min. per 1 inch of width, basting twice, until fish flakes easily. Serve at once hot, with pan juices as sauce.
Coconut Crusted Tilapia: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg . Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.

Mustard Chicken: Serves 4
This an excellent recipe for a busy weekend day because it can be partially cooked in the morning, or even the night before, chilled, and simply placed in the oven to finish. Just keep track of the total cooking time needed and add 10mins to the higher temperature and 15 min to the lower. Check the liquid level occasionally to keep it constant. No need to baste. This dish does freeze, and can be cooked frozen, just add 15 min to ½ hr. to the cooking time, depending on the oven temperature, for thawing.
4 chicken pieces, breast halves or thighs
2 Tbs. Dijon or Spicy Brown mustard
2 tsp. garlic powder
1 envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with ½ Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 > 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Serve with pan juices on the side.
To Freeze- bake for 15min. less than the directed time. Cool, cover as directed, and freeze for up to 3 weeks. Thaw overnight in the refrigerator, add more broth if needed to
keep liquid at proper level. Cook at recommended temperatures 20 to 30 min.+ thaw time.

Chicken Pizza: Serves 4
It would be a real time saver if you cooked the chicken along with that for Recipe # 1, and had it ready in the fridge.
(1) 16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*
2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces
½ cup Riciata** OR equal amount green salsa
½ cup sour cream
1 large broccoli crown separated and blanched OR (1) 10 oz. box frozen broccoli cuts thawed and drained
1 small onion, halved and sliced thin
1 small green bell pepper in ¾ inch pieces
2 tsp. oil
1/8 tsp. lemon pepper
6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)
4oz can mushroom stems and pieces (optional)
4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack
Preheat the oven to 410 degrees or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciata sauce or salsa verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

• (2) 12 inch flour tortillas can be substituted for the pizza shell (for anyone on a low carbohydrate diet) ** Riciata is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa verde in the level of your choice or sprinkle a dash of red pepper over sauces.
  Stuffed Zucchini: Serves 4
  2 Large zucchini
  1 lb. ground meat, beef, sausage or mixed with turkey
  8-10 oz. tomato sauce-any flavor, commercial or home made
  1/3 cup grated Parmesan cheese
  Optionally-½ small onion grated, ¼ tsp. garlic powder or few drops of Worcestershire sauce
  Salt and pepper
  Split the zucchini lengthwise and scoop out seeds. Mix meat with the optional ingredients, plus salt and pepper and fill the zucchini halves equally. Top with 2 Tbs. cheese and bake at 350 deg. 30 min. or until zucchini is fork tender. Heat sauce, spoon a little over each zucchini and pass the rest with the cheese. Serve hot.
  Potato Hot Pot: Serves 2- This is easy and fast to prepare. Using canned, sliced potatoes cuts the cook time in half and reduces the prep skills required to only a can opener. Can be made in individual portions and cooked separately.
  15 oz. can diced tomatoes- drained juice reserved
  15 oz. can dark kidney beans-drained juice reserved-really any beans can be used.
  1 cup cut green beans –briefly cooked
  1 medium onion in ½ inch dice
  1 Tbs. oil
  4 hot dogs each cut in 6 pieces
  2 large potatoes-white or sweet
  Salt and pepper
  Cook the beans to crisp tender. Pierce the potatoes with a fork and microwave 3 min. When cool cut into thin slices. Saute the onion in the oil until soft, remove from heat. Add all the ingredients but the potatoes to the pot and warm slightly . Add enough reserved juice to give the consistency of chili. Ladle into oven-proof bowls and cover the tops with potato slices in a circular pattern. Bake 35-40 min in a 350 deg. oven until mixture bubbles and potatoes are golden. Serve at once.

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Can I help?

This is a reprint of a posting from July 2018, but it’s even more pertinent today than it was then as is the book it’s about Can I help?.  Most people will emerge from quarantine with a changed conception of ‘eating at home’ from menu planning, through shopping, prepping, cooking and serving to eating as a family.  Some will never want to see a kitchen again; a few will have discovered their ’inner chef’.  The majority should realize that having a few fundamental kitchen skills and basic recipes is a survival necessity.

I hope most of those people will understand cooking can also be interesting, challenging and fun with terrific rewards.  Rewards greater than flavorful eating, rather than just being fed or being able to provide treats on demand or eating any cuisine you wish when you wish, rewards of relationship. Cooking together is one of the best bonding tools there is, whether between adults and children, two adults or whole families learning to work together.

Si of you’re heading to the kitchen and hear the question:  Can I help?  answer….

YES-If you’re old enough to ask the question. One of the nicest things about cooking is its adaptability to becoming a unifying group activity. When restaurant kitchen staffs are interviewed, the word ‘family’ pops up frequently in describing their work environment. So imagine what it can do to improve bonding in an actual family.

The modified recipes in Can I help? were originally devised to ease stress for those who cook with children in the kitchen, either on a regular basis or for special occasions, to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment. Also, it can act as a training manual to learn some survival skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access.

Any adult cooking with children around knows that a kitchen in meal-prep mode is full of sharp objects and hot surfaces. Children are naturally interested, because they love to see something being made, especially when it involves all six senses . An interested child is a curious child and trouble prone if not kept occupied, while a busy child is a safe one. There are many jobs for even young children in a kitchen; washing and drying vegetables, peeling fruit, stirring mixes, they LOVE to pound meat and chop nuts with a mallet or turn a flour sifter. Slightly older ones, with a hand protector, can use a mandolin or grater. Whether on a daily basis, or for special occasions, cooking food with a child creates a bond of sharing.

The novice and the pinch-hitter, no matter how experienced a cook, are both under pressure to produce a meal working in unfamiliar circumstances. There is often the additional stress of this action having been dictated by a specific need; a special event, like Mother’s Day, an absence or illness. These modified recipes make the task simpler, but help finding things, or ingredients is very welcome and forms special friendships.

Obviously, as a training manual, the simplified recipes in Can I help? are invaluable. They keep teens focused and prevent older newbies from feeling like they’ve been enrolled in cooking ‘kindergarten’ . If nothing else, it’s an ego saver but these recipes do make the learning process easier, especially since they yield good results. It’s incentive to continue. For a teen, who has been helping in the kitchen since childhood, the recipes are like flight plans for solos. You could end up with a sous chef in the family, which is truly a welcome addition.

Actually, the family as a whole can benefit from this book and summer is a perfect time to begin the process. It’s a laid-back time of year, with the longer hours of daylight giving the evenings a relaxed feeling, lacking the intrusion of outside activities or pressure of homework. Dinner can be a little later, last a little longer and interacting with other family members given more time. Why not start a little earlier, say in the kitchen rather than at table? If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in . Simplified recipes can be a huge benefit in easing this process.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including a couple of sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options.

Breakfast:

Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

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.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet . Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Lunch:

Some other options are Strata Burgers, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
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.

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Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Dinner:

Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp . ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing . Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min . If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish . Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Dessert:

Here there are three recipes to show the variety. Some other choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

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 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.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all . Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze overnight. Process again until smooth, pour into a bowl and freeze overnight again. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

EASY EGGS A DOZEN WAYS

I’ve always found T.V. show segments where the principles come home tired and hungry to find just a couple of eggs in the fridge a bit corny.  One always ‘discovers’ cooking skills and they end up happily devouring an omelet-not simply scrambled eggs, but an omelet. Still, it is fact that, if you have eggs, you needn’t miss a meal, be it breakfast, lunch or dinner.

When we were told to go into quarantine I stocked up for a month using the system I devised, which is illustrated in my book Dinners With Joy. As an option, I added 3 dozen eggs to my list to give me some alternatives if I wanted to change my scheduled menu. After all, a month is a long time to plan every meal in advance.

I ended up using the eggs as I did the chicken I wrote up 2 weeks ago. I decided to try different recipes; once again, limiting myself to shelf or fridge stable ingredients I normally have on hand-nothing exotic or expensive. I also wanted only recipes which were easy for me to do if I were tired or rushed. I was pleased with my results, especially with the fact that I could create some elegant dishes with minimum expense.

People complain that the price of eggs has risen steeply in the past few years, but that’s all the more reason to enjoy them now, in spring, when there are frequent sales.  The recommended serving is 2 eggs per adult, thus even at $3.00 per dozen, one serving is $0.50—still a bargain, even more of one at a sale price.

So think eggs and consider the recipes below. I’ve included a few for hard-boiled eggs and the rest are for fresh egg dishes, either way, appropriate for any meal of the day. For those who don’t care for cooking, at the end of this post, there’s a list of ingredients which can easily be stirred into scrambled eggs to make them a bit ‘special’.

RECIPES

HARD BOILED EGGS

Pickled Eggs
I do have to admit, my favorite treatment for hard-boiled eggs is the one I described 2 weeks ago in the posting on Cabbage and Beets, marinating them in pickled beet juice. It turns them a lovely color, gives them an interesting taste, allowing them optionally, to be served alone, without other seasonings and preserves them for several weeks, eliminating the need to use them or lose them.

Simply place cooled hard-boiled eggs in a lidded container, covered with the juice of pickled red beets. Turn occasionally to keep the color even and they keep for 2 or so weeks.

To Pickle Beets: This can be made using freshly cooked beets or canned
Place cooked, peeled and//or sliced beets in a pot, covered in their juice. Add cider vinegar slowly to taste. Add sugar to taste. (Optionally other flavorings are added according to ethnic recipes, also to taste, cloves, caraway, peppercorns, allspice and sliced onions.)
Bring to a simmer, reduce heat and cook until the sugar dissolves and beets are heated through. Remove and cool. Store covered in a cold place and marinate for at least 36 hrs. These will keep for weeks properly stored. Serve well drained
To Pickle Eggs: After the beets are eaten the juice is a wonderful marinade to devil hard-boiled eggs. Put the eggs in a jar, covered with the juice and allow to pickle for at least 5 days. At full flavor, they should be burgundy color. They are eaten whole, deviled and/or chopped into a salad. Don’t worry if they feel a bit tough, that’s to be expected.

Egg Dip: Yield about 2/3 cup—increase recipe to yield desired amount
2 hard-boiled eggs—chopped fine
1 Tbs. mayonnaise
½ tsp. Dijon mustard
Pinch cayenne pepper- optional
Mix all ingredients gently and chill. The dip may seem dry at first, but the egg yolks dissolve in the mayonnaise and it becomes more fluid with time. The consistency can be adjusted before serving, best made one day in advance. Garnish with parsley or chives to serve.

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.

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, tomato and cheese. Run under a hot broiler until the cheese begins to melt. Meanwhile poach eggs and place one on top of each muffin. Sprinkle lightly with Worcestershire sauce and serve.

Vegetable and Egg Dinner Salad – Serves 4
4 hard-boiled eggs cut in 8ths
1 lb. spring vegetables cooked to crisp tender—asparagus, green beans for example*
4 cups lettuce leaves—red or green leaf, Romaine, Bibb or spinach for example
2-3 Tbs. mixed chopped spring herbs – -Parsley, lemon thyme, tarragon, cilantro for example
Salt and Pepper
½ -3/4 cup fresh vinaigrette dressing.
1/3 cup toasted nuts for garnish-optional
¼ cup crumbled feta cheese
Artesian bread for serving
Line plates with the lettuce and layer with the vegetables , then the eggs. Scatter the herbs over them and then pour over the dressing, finally add the cheese and nuts as garnish. For dressing suggestions please see the site Archives for 7/31/15 and 8/21/15.
*Thinly sliced radishes and onions add to the flavor and texture

Eggs a la King: Serves 4 – A vegetarian option as an entrée
8 hard-boiled eggs-halved lengthwise -at room temperature*
2 cups milk
4 Tbs. butter
4Tbs. Flour
¼ tsp. curry powder
1 jarred red pepper in julienne
4 oz. can of sliced mushrooms -drained
12 ripe olives-halved lengthwise
Salt and pepper to taste
Chopped or dried parsley for garnish
4 English muffins split and toasted OR 4 slices of toast (artesian bread preferred)
Make a white sauce by bringing the butter to a simmer, then remove the pan from the heat and add the flour stirring to make a paste . Add the milk all at once, return the pan to a medium heat and stir constantly until sauce is smooth and thick. Add olives, red pepper, mushrooms and seasonings. Stir to incorporate and heat through. Divide the bread among 4 plates; place 4 egg halves on each, cover equally with the hot sauce, garnish with parsley and serve at once.
* 2 cups chicken pieces can be substituted for the eggs. Stir in and heat through before serving
NOTE: To up the taste, add 1 envelope chicken bouillon granules to the white sauce

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FRESH EGGS
Frittata; Serves 2
Count on using about 1 cup vegetables, leftovers or canned are perfect. If using frozen or raw, they must be sautéed or blanched first. Frittatas are forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the pan.
4 large eggs
1 cup vegetables*
2 Tbs. oil
1/8 tsp. baking soda
1/3 cup milk or water, or milk + water to equal this amount
¼ tsp. curry powder
¼ tsp. paprika
Ground pepper to taste
Optional toppings- for example ¼ cup grated cheese or 1 cup tomato sauce.
Cut vegetables to ½ inch size or thin slice *
In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in an 8-9 inch skillet over medium. Turn on the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and the sauce as serving. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.

* If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination don’t need pre-cooking.
* ½ cup diced meat can replace ½ cup of the vegetables
NOTE: Recipe can be doubled or tripled.

Eggs Florentine: Serves 4, or 2 for a main meal
(1) 10 oz. box frozen chopped spinach- or (2) 10 oz. boxes for an 8 inch pie plate
4 eggs
1 tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the bouillon or salt and nutmeg then divide one box between 4 greased custard cups or ramekins or two boxes in a greased 8 inch pie plate. Top custard cups with a raw egg or make 4 indentations the top of the spinach and break an egg into each; sprinkle with cheese. Place containers in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.
Serve with sliced meat, bread or other vegetables such as sliced tomatoes.

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 and/or a salad.

OMELETS
Basic: Serves 2—Remember omelets also make good desserts, fruit filled and sugar topped.
4 eggs
4 Tbs. milk or water
Salt and pepper
1 Tbs. butter-if NOT using a non-stick pan
Whisk the eggs and fluid in a bowl to mix well. Heat pan slightly, melt butter if using regular skillet, add eggs and cook, pulling egg edges away from pan sides, allowing uncooked egg to flow underneath, and shaking the pan occasionally to prevent sticking, until set. If filling, put a few tablespoons in the center. Fold half of the omelet over the other half and slide onto a plate, or roll it over itself again as it slides out of the pan. The general rule for filling a 4 egg omelet is 2 cups, solid and sauce, 1/2 in the omelet and the other on top when plated. See option suggestions below.

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) 4 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
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.
NOTE: Quiche can be made with a large variety of ingredients. Actually, the above recipe works with chicken, ham, sausage and most firm fish, shellfish and mollusks in equal quantities, in place of the bacon.

Easy Cheese Souffle: Serves 4- This is a truly never-fail recipe*
3 eggs separated
2 Tbs. butter
3 Tbs. flour
½ cup evaporated milk
½ cup grated cheddar cheese
½ tsp. salt
Beat the egg yolks until pale yellow. Make the cream sauce as described above in Eggs a la King by melting the butter, adding the flour to make a paste and adding the milk, stirring constantly to make a smooth sauce. Add the cheese, yolks and salt. Cool slightly. With clean beaters and bowl, beat the egg whites until stiff. Fold whites into yolk mixture. Pour into an ungreased 1 quart soufflé dish. Bake in a 350 deg. oven for 30 min.
* Anyone who’s ever tried to make a soufflé will see this recipe is simplified, but it does work and is great practice for more complex and grand recipes.

OMELET ADD-INS
1 cup tomato sauce with onions, peppers, meat, herbs
1 cup white sauce with mushrooms, poultry, meat fish and/or vegetables
Fresh or cooked fruit or fruit compotes-sprinkle powdered sugar and optionally spices on top.
Cheese and herbs are to taste

ADD-INS FOR SCRAMBLED EGGS-Individually or in combinations
Chopped Ham
Diced Tomatoes
Chopped olives
Sliced mushrooms
Diced onions and peppers (microwave in 1 tsp. oil for 2 min. then add to skillet with eggs)
Left-over au Gratin Potatoes
Diced smoked salmon and dill
Crumbled sausage
Anything else the suits your fancy.