‘Eggs’ Category

  1. Baked Apple Pancake

    October 5, 2009 by Tarrant Figlio

    I have a weekend breakfast dilemma-one of my children absolutely hates eggs. The rest of us get tired of pancakes, waffles, and biscuits. This weekend we had a surplus of apples…a trip to the nursing home to visit my sister and take her fresh fruit was put off because of what is being called flamingohousebola or the horrid cold all the adults seem to have still, yet, again.

    In addition, later this week our college girl will be coming home for a few days. She is the originator of Apple Pancakes in our home-from those months when she was in charge of menus, food budget and meal prep in high school. (Homeschooling Home Ec…)

    We didn’t quite make it the Michelle way over the weekend, it still is roughly based on her recipe, but it turned out pretty darn good.

    Baked Apple Pancake

    1 T butter
    3 eggs
    1/4 c flour
    1/2 c. milk
    Cinnamon
    4 apples, cored, cut into bite size chunks
    1/4-1/2 cup brown sugar
    1 tsp cinnamon
    3 Tbsp butter

    Preheat oven to 450. Spray pie plate with nonstick spray. Place 1 tablespoon butter in pie plate and place in oven until melted. Whisk flour, milk, eggs, and cinnamon together. Pour into pie plate. Bake 8 min at 450, reduce heat to 375-bake 8 more minutes. Meanwhile, saute apples in remaining butter, add brown sugar and cinnamon. Cook until softened. Remove pancake from oven…cut into 6 pieces, serve with apples on top. Serves 6.

    In other news-on Retro-Food Reviews-I have a new post up You are Drop Dead Gorgeous

    Category Breads, Eggs, Fruits, retro food | Tags: | 3 Comments

  2. Egg Salad

    April 10, 2009 by Tarrant Figlio

    We are fond of egg salad in this house. It varies from time to time. Lately I have been lazy and gone with the mayo, mustard, pickle relish combo that doesn’t really do anything for me.

    This one though is perfect for something a bit different, especially for the olive lovers in your family. You can easily increase the amount for any number of eggs…though watch the salt when you increase the recipe. I salt to taste after I am done adding everything else.

    Olive Egg Salad

    Mix 2 finely chopped hard-boiled eggs, 2 tablespoons minced or finely chopped stuffed green olives, 1/2 teaspoon of salt, 1/2 teaspoon prepared mustard, 2 tablespoons mayonnaise and a little onion juice and finely cut celery.

    Category Eggs, Recipes, retro food | Tags: | 2 Comments

  3. Cheese Rice Omelet

    April 5, 2009 by Tarrant Figlio

    We are fans of breakfast for dinner at our house, but sometimes it begs for something a bit…more.

    This served with the suggested fruit cocktail and biscuits can just be the change of pace we need. Think more like a Spanish Style frittata than omelet.

    Cheese-Rice Omelet

    1 101/2 oz can condensed tomato soup
    1/2 cup reconstituted nonfat dry milk (or 1/2 cup fluid milk)
    3/4 teaspoon chili powder
    1/2 teaspoon onion powder
    1/8 teaspoon pepper
    4 egg whites
    1/2 teaspoon salt
    4 egg yolks
    1/2 cup cooked/leftover rice
    4 oz sharp process American Cheese, shredded (YES, for goodness sake I use cheddar)
    1 tablespoon margarine.

    In saucepan blend soup with milk; stir in chili powder, onion powder, and pepper. Heat through, stirring occasionally.

    Meanwhile, beat whites till frothy; add 2 tablespoons water and salt. Beat till stiff. Beat yolks till thick and lemon colored. Fold yolks, rice, and cheese into whites. Heat margarine in 10-inch oven going skillet. Pour in eggs; spread evenly, leaving sides higher. Reduce heat. Cook uncovered, till set, 8-10 min.

    Place skillet in oven. Bake at 325 till knife inserted in center comes out clean, about 10 min. Loosen sides of omelet. Make shallow cut across omelet slightly above and parallel to skillet handle. Tilt pan. Fold smaller half over larger. Slip onto platter. Spoon on sauce. Serves 4.

    Good Food on a Budget, 1971

    Category Eggs | Tags: | 1 Comment

  4. Cheese Deviled Eggs

    August 26, 2008 by Tarrant Figlio

    The strangest thing has happened since we have moved. The dozen eggs we routinely bought every few weeks…just sits. We are childfree except when the younger kids are here and one of them is strongly anti-egg. The girl child who made scrambled eggs on a regular basis–has her own place now. I can’t seem to remember to boil eggs for egg salad so it is cold by lunch time. In any case, we have a dozen eggs that has not moved since it came to this house. Maybe deviled eggs will break the eggs back in.

    I am considering these, because one of the kids LOVES cheese nips. LOVES them. I will use less mayo though…but do note the interesting method with the breading of one end of the egg.

    Cheese Deviled Eggs

    6 hard-cooked eggs
    1 tsp mustard
    1 tbsp chopped parsley
    1/4 tsp salt
    1/4 tsp pepper
    1/2 c. finely crushed cheese crackers
    1/2 c. mayonnaise
    paprika

    Halve eggs lengthwise; remove yolks. Press yolks through a fine sieve; (oh just smush them with a fork); add mustard, parsley, salt, pepper, and 1/2 of the crumbs and mayonnaise. Refill centers of whites with yolk mixture; press two halves together.. Dip one end of each egg into remaining mayonnaise and into crumbs. Sprinkle with paprika. Yield: 6 servings. From Favorite Salad Recipes of America.

    Category Appetizers, Eggs | Tags: ,, | 5 Comments

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