Scrambled Eggs

Scrambled Eggs

4 eggs. 2 tablespoonfuls of milk. 1/2 teaspoonful of salt. Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying−pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered. Put in the eggs and stir them, scraping them off the bottom of the pan until they begin to get a little firm; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard. Put them in a hot, covered dish.

Poached Eggs

Poached Eggs

Take a pan which is not more than three inches deep, and put in as many muffin−rings as you wish to cook eggs. Pour in boiling water till the rings are half covered, and scatter half a teaspoonful of salt in the water. Let it boil up once, and then draw the pan to the edge of the stove, where the water will not boil again. Take a cup, break one egg in it, and gently slide this into a ring, and so on till all are full. While they are cooking, take some toast and cut it into round pieces with the biscuit cutter; wet these a very little with boiling water, and butter them. When the eggs have cooked twelve minutes, take a cake−turner and slip it under one egg with its ring, and lift the two together on to a piece of toast, and then take off the ring; and so on with all the eggs. Shake a very little salt and pepper over the dish, and put parsley around the edge. Sometimes a little chopped parsley is nice to put over the eggs, too. Poached Eggs with Potted Ham Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour; shake well, and add a cup of hot milk and a small half−teaspoonful of salt; cook till smooth. Moisten each round of toast with a very little boiling water, and spread with some of the potted ham which comes in little tin cans; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg. If you have no potted ham in the house, but have plain boiled ham, put this through the meat−chopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red pepper, and it will do just as well.

Cowboy Pasta

  What Ya'll Need:
1 lb. Hamburger meat
2 cans Ranch Style Beans
2 (12 oz.) VELVEETA Shells & Cheese Dinner
1 can of diced tomatoes and green chilies*
salt and pepper for taste
What to Do:

Cook hamburger meat; drain, add the beans and cook on medium heat covered. Cook Shells & cheese according to package. When done add both meat mixture and noodles together until completely combined and serve warm.

**Cooking Note: We have added broccoli and corn before and it was also very good. I almost always serve this with a vegetable and bread.

This makes about 8 one cup servings!  

Old Fashioned Coconut Cream Pie

flaked coconut

3 cups half-and-half

2 eggs, beaten

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed

Direction :

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

New York Cheesecake

INGREDIENTS

    5 large eggs, room temperature

    2 cups (one pint) sour cream, room temperature

    4 8-ounce packages cream cheese, room temperature

    8 tablespoons (one stick) unsalted butter, room temperature

    1 1/2 cups sugar

    2 tablespoons cornstarch

    1 1/2 teaspoons vanilla extract

    1 teaspoon fresh lemon juice

    1 teaspoon grated lemon zest

DIRECTIONS

    Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Fried Cabbage with Bacon and Onions

 1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste

How to make it :

In a large pan cook the chopped bacon over medium to medium-high heat.  Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion.  Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).  Stir occasionally until cabbage is softened.  I like some pieces to get a little pan browned so I don't stir very often.  Taste before serving as you may need to add more salt and pepper depending on your preference.

Quick Black Forest Torte

4 cups mini-marshmallows
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip (or 2 cups whipping cream) (light)
Method:
Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
Spoon cherry pie filling evenly over cake.
Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean.
Cool.
Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)
Serves 15