‘Eggs’ Category

  1. Egg and Bacon Spread

    October 12, 2009 by Tarrant Figlio

    I have a partner and a daughter who hate bacon. Really, really, really hate bacon. Unfortunately for them, the rest of the family loves bacon. The good part and the bad part is pre-cooked bacon. The lack of bacon smell makes the haters happy. The lack of true bacon taste makes the rest of us somewhat sad.

    In any case, bacon is good for more than torturing the bacon haters-for instance this spread. I cut the mayonnaise down to 3/4 of a cup and the horseradish by half-I tend to wonder if the original meant creamy horseradish-not the straight up stuff. As for the 4 teaspoons salt? Who knows what Miss Rita Burnley was thinking. I leave that out or just add a touch.

    From Atlanta Cooks for Company, 1968

    Egg and Bacon Spread

    16 hard cooked eggs, minced
    12 slices crisp bacon, crumbled
    4 teaspoons horseradish
    4 teaspoons onion, minced
    4 teaspoons Worcestershire Sauce
    1 cup Mayonnaise
    4 teaspoons salt

    Combine all ingredients and chill until serving time. Serve with choice of crackers, etc. Yield: 1 1/2 cups

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

  2. 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

  3. 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

  4. 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

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