Our kids love these Carlson for Kids chewable softgel fish oils -- highly recommended. The kids call them "Bouncy Balls" because they look like little orange balls and they bounce a little if you drop them.
My wife and I have researched the fish oils for kids, and these are one of the best products on the market to get safe fish oils at the best price. These are safe from heavy metals, as Carlson is FDA certified and only uses deap-ocean fish in the cold Norway waters away from the toxic metals. Others are cheaper, but you need to give 4-5 capsules to get the correct amount of DHA (Omega 3) per day.
The softgels are way easier than the liquid ones... we just give them with the dinosuar vitamins.
Fish Oil Product Reviews
Health benefits of fish oil in case you have been living under a rock.
Friday, January 08, 2010
Uncle Roy’s Stuffed Mushrooms
Uncle Roy’s Stuffed Mushrooms
Ingredients: As many large mushrooms as you want to make. This is an appetizer, so don’t let your
stomach overload your brain. Figure two or three per person depending on what other appetizers you
will serve. Prosciutto Ham, thin sliced. Figure 1 small (4‐5” square) slice for every four or five
mushrooms. Italian Bread crumbs. We now make our own out of wheat bread instead of the store
bought variety, but, you can use whatever you want. Homemade is easy; chop dry bread into crumbs,
and add Italian seasoning to taste. There you have it. Butter or margarine and/or Olive Oil. (We use
only extra virgin olive oil, or as Rachal Ray says, use EVOO). Salt and Pepper to taste. If you’ve ever
watched a cooking show, you know they say to season with everything salt and pepper to bring out the
taste or it isn’t any good. I think they’re right, so do it. Just go easy with the salt because the prosciutto
is salty enough to start with.
Clean the mushrooms and remove the stems. Clean them anyway you like. Brush the stuff off, wash it
off, or however you get that crap (really – did you know that’s manure and dirt?) that comes with them
off, get it off. Set the stems aside and coat the mushroom caps with a mixture of softened butter and
olive oil and place the mushrooms in a pre‐buttered or olive oil greased baking dish so the cap part is
upside down and the part where the stem was is on top so you can put stuff back into it. See, this is why
they are called “stuffed” mushrooms.
Now get those stems you set aside and chop them up into little bitty pieces. Fine diced is the way it is
properly said, but get ‘em small. Set them aside again. Now, chop or slice or tear or however you can
do it, turn the prosciutto into the same kind of small pieces. We’ve found if it is really fresh it is tougher
to do, and freezing the slices beforehand makes them easier to chop up. Set them aside.
Saute the stems in a large enough (you are going to add more stuff ) sauté pan over a hot flame, add
some salt and pepper to taste (remember about the salty ham coming) and when they start to get
tender and reduce slightly, add the prosciutto pieces and get the mixture hot. That’s enough, it’s
already cooked, so don’t make it tough, then add some Italian bread crumbs and mix into the mixture
until you think it will form a little spoonful or so that will stick together like a snowball. If it’s too thin,
add more breadcrumbs, if it’s too dry add a little more olive oil. When it’s ready, let it cool.
When it’s cool enough to handle without burning your tender little fingers, use a spoon and spoon the
mixture into the waiting mushrooms sitting there patiently waiting to FINALLY get stuffed. Spread the
mixture out evenly over all the mushrooms. They should form a little mound in the mushroom. Don’t
get real anal about this, because you’ll probably screw up this first time and then you’ll be better and
more experienced the next time. You’ll be a pro by then.
When they are all evenly stuffed, set them aside and cover until you are ready to bake them for 12
minutes in a 350 degree oven. Serve immediately. These can be made ahead of time, even the day
before, but add a few minutes to the cooking time if you’ve refrigerated them for any length of time.
(See, they’re colder and will take a few minutes longer ‐ us experienced cooks know that kind of stuff,
so pay attention.)
Serve immediately, and get ready for your guests to rant and rave over these, and be ready to
disappoint a few people who get there late and there aren’t any left. Let your guests tell them what
they missed. Really!
Ingredients: As many large mushrooms as you want to make. This is an appetizer, so don’t let your
stomach overload your brain. Figure two or three per person depending on what other appetizers you
will serve. Prosciutto Ham, thin sliced. Figure 1 small (4‐5” square) slice for every four or five
mushrooms. Italian Bread crumbs. We now make our own out of wheat bread instead of the store
bought variety, but, you can use whatever you want. Homemade is easy; chop dry bread into crumbs,
and add Italian seasoning to taste. There you have it. Butter or margarine and/or Olive Oil. (We use
only extra virgin olive oil, or as Rachal Ray says, use EVOO). Salt and Pepper to taste. If you’ve ever
watched a cooking show, you know they say to season with everything salt and pepper to bring out the
taste or it isn’t any good. I think they’re right, so do it. Just go easy with the salt because the prosciutto
is salty enough to start with.
Clean the mushrooms and remove the stems. Clean them anyway you like. Brush the stuff off, wash it
off, or however you get that crap (really – did you know that’s manure and dirt?) that comes with them
off, get it off. Set the stems aside and coat the mushroom caps with a mixture of softened butter and
olive oil and place the mushrooms in a pre‐buttered or olive oil greased baking dish so the cap part is
upside down and the part where the stem was is on top so you can put stuff back into it. See, this is why
they are called “stuffed” mushrooms.
Now get those stems you set aside and chop them up into little bitty pieces. Fine diced is the way it is
properly said, but get ‘em small. Set them aside again. Now, chop or slice or tear or however you can
do it, turn the prosciutto into the same kind of small pieces. We’ve found if it is really fresh it is tougher
to do, and freezing the slices beforehand makes them easier to chop up. Set them aside.
Saute the stems in a large enough (you are going to add more stuff ) sauté pan over a hot flame, add
some salt and pepper to taste (remember about the salty ham coming) and when they start to get
tender and reduce slightly, add the prosciutto pieces and get the mixture hot. That’s enough, it’s
already cooked, so don’t make it tough, then add some Italian bread crumbs and mix into the mixture
until you think it will form a little spoonful or so that will stick together like a snowball. If it’s too thin,
add more breadcrumbs, if it’s too dry add a little more olive oil. When it’s ready, let it cool.
When it’s cool enough to handle without burning your tender little fingers, use a spoon and spoon the
mixture into the waiting mushrooms sitting there patiently waiting to FINALLY get stuffed. Spread the
mixture out evenly over all the mushrooms. They should form a little mound in the mushroom. Don’t
get real anal about this, because you’ll probably screw up this first time and then you’ll be better and
more experienced the next time. You’ll be a pro by then.
When they are all evenly stuffed, set them aside and cover until you are ready to bake them for 12
minutes in a 350 degree oven. Serve immediately. These can be made ahead of time, even the day
before, but add a few minutes to the cooking time if you’ve refrigerated them for any length of time.
(See, they’re colder and will take a few minutes longer ‐ us experienced cooks know that kind of stuff,
so pay attention.)
Serve immediately, and get ready for your guests to rant and rave over these, and be ready to
disappoint a few people who get there late and there aren’t any left. Let your guests tell them what
they missed. Really!
Uncle Roy’s Peanut Butter & Jelly Crepes
Uncle Roy’s Peanut Butter & Jelly Crepes
Ingredients: Prepared crepes. (Recipe to follow) Two crepes for each person if for a meal like
breakfast, or one for each person, if a desert; Peanut Butter; Jelly this is where I use the kid’s favorite,
but it’s your choice – jams or preserves are OK, but no marmalade ; Vanilla Ice Cream or Whipped
Cream for the top. (Ice cream is really the best, but if you’re watching the old waistline, use a low
calorie whipped cream from a pressurized can is OK), but if you use Chill Whip from a plastic tub, please
send this and all other recipes back to me immediately. Then head down to the local IHOP and stand in
line and pay them to eat their stuff, but don’t come whining to me about the cost or the flavor.
Crepe Recipe: The nice thing about this is that they can be made ahead of time like the day before. Just
pop ‘em in a microwave for a few seconds to heat up prior to serving. They are best served warm, even
hot. 1 cup all purpose flour; 1½ cups milk, (1% or 2% is OK but whole is better tasting; but I’m not going
to browbeat you over it. We all have to make allowances in life); 2 eggs; 2 tablespoons sugar; 1
tablespoon cooking oil; 1/8 teaspoon salt. In a bowl, combine flour, milk, eggs, sugar, oil and salt. (I
got this from a recipe book. You would think they would say combine all the ingredients in a bowl). Mix
well, and set aside for a few minutes to rest. (The batter is supposed to rest, but if all that mixing
tuckered you out, you can rest for a few minutes, too.) Lightly grease a 6” skillet, or use a crepe pan.
(They’re really neat!) Heat the pan and remove from heat. Spoon in batter (about 2 table spoons) and
return to heat swirling the pan to cover it with the mixture. Brown on one side, (kind of like a pancake,
but remember, these are really thin. Flip it if you like, or simply invert on a piece of paper toweling to
separate the crepes. Repeat until batter is gone. Grease the skillet if necessary slightly between crepes.
I use a wad of paper towel with cooking oil on it. That works really well for me. This should make about
16 crepes, but usually mine are thicker because I add about 1/8 cup of batter or so, and they come out
just as well, just not as many. So, plan accordingly.
Preparation: Take a warm or hot crepe, cover with a thin layer of peanut butter, then a thin layer of
jelly. Roll up immediately and place on a serving plate. Repeat this until all crepes are filled. Then
taking one or two at a time, place on a plate and add the whipped cream, or if you really want to live, a
scoop of vanilla ice cream. Serve immediately.
Depending on how tired you are, you might want to have a few extra crepes held back to satisfy the
feeding frenzy, otherwise, you’ll be back in the kitchen whipping up a new batch. Good eating
Ingredients: Prepared crepes. (Recipe to follow) Two crepes for each person if for a meal like
breakfast, or one for each person, if a desert; Peanut Butter; Jelly this is where I use the kid’s favorite,
but it’s your choice – jams or preserves are OK, but no marmalade ; Vanilla Ice Cream or Whipped
Cream for the top. (Ice cream is really the best, but if you’re watching the old waistline, use a low
calorie whipped cream from a pressurized can is OK), but if you use Chill Whip from a plastic tub, please
send this and all other recipes back to me immediately. Then head down to the local IHOP and stand in
line and pay them to eat their stuff, but don’t come whining to me about the cost or the flavor.
Crepe Recipe: The nice thing about this is that they can be made ahead of time like the day before. Just
pop ‘em in a microwave for a few seconds to heat up prior to serving. They are best served warm, even
hot. 1 cup all purpose flour; 1½ cups milk, (1% or 2% is OK but whole is better tasting; but I’m not going
to browbeat you over it. We all have to make allowances in life); 2 eggs; 2 tablespoons sugar; 1
tablespoon cooking oil; 1/8 teaspoon salt. In a bowl, combine flour, milk, eggs, sugar, oil and salt. (I
got this from a recipe book. You would think they would say combine all the ingredients in a bowl). Mix
well, and set aside for a few minutes to rest. (The batter is supposed to rest, but if all that mixing
tuckered you out, you can rest for a few minutes, too.) Lightly grease a 6” skillet, or use a crepe pan.
(They’re really neat!) Heat the pan and remove from heat. Spoon in batter (about 2 table spoons) and
return to heat swirling the pan to cover it with the mixture. Brown on one side, (kind of like a pancake,
but remember, these are really thin. Flip it if you like, or simply invert on a piece of paper toweling to
separate the crepes. Repeat until batter is gone. Grease the skillet if necessary slightly between crepes.
I use a wad of paper towel with cooking oil on it. That works really well for me. This should make about
16 crepes, but usually mine are thicker because I add about 1/8 cup of batter or so, and they come out
just as well, just not as many. So, plan accordingly.
Preparation: Take a warm or hot crepe, cover with a thin layer of peanut butter, then a thin layer of
jelly. Roll up immediately and place on a serving plate. Repeat this until all crepes are filled. Then
taking one or two at a time, place on a plate and add the whipped cream, or if you really want to live, a
scoop of vanilla ice cream. Serve immediately.
Depending on how tired you are, you might want to have a few extra crepes held back to satisfy the
feeding frenzy, otherwise, you’ll be back in the kitchen whipping up a new batch. Good eating
Uncle Roy’s Famous French Onion Soup
Uncle Roy’s Famous French Onion Soup
Ingredients: 6 medium brown onions, 1 stick (1/2 cup) margarine or butter, (your choice – both work, I
just like butter better), Olive Oil, Paprika (Lots of it), your favorite inexpensive red wine (any red wine
you like, from Cabernet Sauvignon to Chianti), 5 med 14 oz cans of beef broth (we use low fat and low
sodium, but your favorite is perfectly OK – even homemade), Dry ¾” – 1” bread rounds to fit the bowls
you use, and guyere or gruyere – both spellings are correct (Mozzarella – sliced or shredded will also
work) cheese slices (round is better – but not necessary.) Salt and pepper to taste. That’s it.
Clean, thin slice ( I like thin better, but your choice) and chop the onions into ribbons and make the
ribbons as short as you like. (I really am more in favor of the shorter (1” or so) than I am of the longer
ones. It’s easier to eat, but not as traditional. I’m old now, so I like easy. ) Place the butter or margarine
into a suitable large heavy soup pot (one you are familiar with that won’t scorch easily), over a low
(really low) flame and add some olive oil. Kinda use your judgment, but enough to not let the butter
scorch. After the butter melts down add the onions, cover the pot and sweat the onions until
translucent, checking occasionally for scorching. Light brown is not scorching. When the onions are
translucent (from white to going kind of clear looking) this may take 15 to 20 minutes, add the Paprika,
salt and pepper to taste – tasting comes later – right now just use some good judgment. In adding the
paprika, I like to sprinkle it heavy over the onions and mix in. Then I do it again. Get the onions a nice
reddish brown color. (It’s almost impossible to add too much paprika so be generous and adventurous.)
Add the red wine to taste (start with a cup or so – use the wrist method and pour straight from the
bottle, come on, this is your house and your soup) the alcohol will cook off, but if you are absolutely
one of those real abstainers from wine in your cooking, leave it out. Although I can’t imagine this, and if
you do this after I’m gone, I’m sure I will turn over in my grave. You’ll deserve that shudder you just felt.
This will deglaze the pot nicely. Add the broth and bring to a boil. Then, bring to a nice medium simmer
and cook uncovered for however long you think it takes. Mine, for some reason, takes and hour or two.
In between, I like to make sure the wine I’m using is the proper wine by tasting it, and when the soup is
getting to the point where you can taste it, I like to sample it in a small bowl. (For quality control
purposes you understand – same with the wine.)
When you think it’s done to your satisfaction, let it cool. (Unless of course, you are ready to serve it – in
which case, leave it as is.) If you think it needs a little something, add some powdered beef bouillon.
Add more broth if you think the soup needs it to thin out.
Prior to serving, place in oven proof bowls an inch from the top. Cover with a slice of the dry bread
(we’re into wheat now, but we used to use French bread. You can use more than one slice to fit the
bowls. Cover with the cheese of your choice and place under the broiler for a few minutes until the
cheese starts to brown up and bubble, the browner without burning the better because it gets a little
crunchy on top. Perfect. We’re not done yet, go to page 2. (This is just in case you’ve sampled a little
too much wine.)
Serve. Warn your guests the bowls are red hot and to really let it cool down before they wham the hot
cheese in their mouths, because they don’t make band‐aids for the inside of your mouth. You can wait
before serving it, but that has never worked in our house, and we walk around after dinner talking funny
because we still to this day (42 years later) burn the roof of our mouths about half the time.
That’s pretty much it. Hope you like it.
This recipe was given to me by a guy I worked with back in 1976 and he said he got it from the people
who owned Bookbinders Restaurants in Philadelphia, Pa., and that it was a real favorite on their menu.
I’ve made a few substitutions so it isn’t the same. I really like mine better.
Ingredients: 6 medium brown onions, 1 stick (1/2 cup) margarine or butter, (your choice – both work, I
just like butter better), Olive Oil, Paprika (Lots of it), your favorite inexpensive red wine (any red wine
you like, from Cabernet Sauvignon to Chianti), 5 med 14 oz cans of beef broth (we use low fat and low
sodium, but your favorite is perfectly OK – even homemade), Dry ¾” – 1” bread rounds to fit the bowls
you use, and guyere or gruyere – both spellings are correct (Mozzarella – sliced or shredded will also
work) cheese slices (round is better – but not necessary.) Salt and pepper to taste. That’s it.
Clean, thin slice ( I like thin better, but your choice) and chop the onions into ribbons and make the
ribbons as short as you like. (I really am more in favor of the shorter (1” or so) than I am of the longer
ones. It’s easier to eat, but not as traditional. I’m old now, so I like easy. ) Place the butter or margarine
into a suitable large heavy soup pot (one you are familiar with that won’t scorch easily), over a low
(really low) flame and add some olive oil. Kinda use your judgment, but enough to not let the butter
scorch. After the butter melts down add the onions, cover the pot and sweat the onions until
translucent, checking occasionally for scorching. Light brown is not scorching. When the onions are
translucent (from white to going kind of clear looking) this may take 15 to 20 minutes, add the Paprika,
salt and pepper to taste – tasting comes later – right now just use some good judgment. In adding the
paprika, I like to sprinkle it heavy over the onions and mix in. Then I do it again. Get the onions a nice
reddish brown color. (It’s almost impossible to add too much paprika so be generous and adventurous.)
Add the red wine to taste (start with a cup or so – use the wrist method and pour straight from the
bottle, come on, this is your house and your soup) the alcohol will cook off, but if you are absolutely
one of those real abstainers from wine in your cooking, leave it out. Although I can’t imagine this, and if
you do this after I’m gone, I’m sure I will turn over in my grave. You’ll deserve that shudder you just felt.
This will deglaze the pot nicely. Add the broth and bring to a boil. Then, bring to a nice medium simmer
and cook uncovered for however long you think it takes. Mine, for some reason, takes and hour or two.
In between, I like to make sure the wine I’m using is the proper wine by tasting it, and when the soup is
getting to the point where you can taste it, I like to sample it in a small bowl. (For quality control
purposes you understand – same with the wine.)
When you think it’s done to your satisfaction, let it cool. (Unless of course, you are ready to serve it – in
which case, leave it as is.) If you think it needs a little something, add some powdered beef bouillon.
Add more broth if you think the soup needs it to thin out.
Prior to serving, place in oven proof bowls an inch from the top. Cover with a slice of the dry bread
(we’re into wheat now, but we used to use French bread. You can use more than one slice to fit the
bowls. Cover with the cheese of your choice and place under the broiler for a few minutes until the
cheese starts to brown up and bubble, the browner without burning the better because it gets a little
crunchy on top. Perfect. We’re not done yet, go to page 2. (This is just in case you’ve sampled a little
too much wine.)
Serve. Warn your guests the bowls are red hot and to really let it cool down before they wham the hot
cheese in their mouths, because they don’t make band‐aids for the inside of your mouth. You can wait
before serving it, but that has never worked in our house, and we walk around after dinner talking funny
because we still to this day (42 years later) burn the roof of our mouths about half the time.
That’s pretty much it. Hope you like it.
This recipe was given to me by a guy I worked with back in 1976 and he said he got it from the people
who owned Bookbinders Restaurants in Philadelphia, Pa., and that it was a real favorite on their menu.
I’ve made a few substitutions so it isn’t the same. I really like mine better.
Uncle Roy’s English Scramble
Uncle Roy’s English Scramble
Ingredients: Cheese Sauce, (Ingredients and recipe to follow), 8 eggs, 4 toasted English Muffins, soft
butter or margarine, ¼ cup milk, salt and pepper to taste.
Cheese Sauce recipe:
Ingredients: 2 Cups Milk, (1 or 2% is fine); 4 Tablespoons butter or margarine; 4 Tablespoons All‐
Purpose Flour (Wheat flour will work just dandy – that’s what we use now); 2 cups of your favorite
cheese, (I like Velveeta or American, Aunt Kathy likes Cheddar,) If cheddar use shredded, if Velveeta or
American it will melt in. I like to use about 2 cups of cheese, 1 cup for each cup of milk, use more or less
as you see fit; 1 teaspoon, or so, of mustard, (again, I use French’s regular hot dog mustard, but feel
free to use a favorite, such as grey Poupon, or any other you like and don’t be afraid to add more; ½
teaspoon of salt, pepper to taste.
Over low heat, place butter or margarine in a sauce pan and melt, add salt, pepper and flour all at once,
and stir into a roux quickly, as soon as blended add the two cups of milk all at once. It will look like
you’ve made a mistake, but it isn’t. It will all come together nicely. Stir constantly and allow to thicken
and bubble. If the butter separates out because it cooks too long and becomes too thick, simply add a
little more milk, stir constantly and it will thin out. Add the cheese and allow to melt, stirring constantly.
Don’t worry, this really doesn’t take long. Add the mustard, blend in, remove sauce from heat and set
aside. Using a wooden spoon is supposed to help, but I think that’s a bunch of bleep.
Split the English Muffins and butter (or margarine) them. (Is margarine a verb?) Place the English
muffins on a broiler pan butter side up and broil until they are bubbling and a golden brown. Hang
around the broiler while this is going on, or make sure somebody keeps an eye on them, because they
will turn brown all at once, (trust me, they will surprise you). Remove from the heat and set aside. Try
to time all this stuff, but don’t stress over it, because the cheese sauce will make everything hot when
served.
Blend the eggs together with a whisk adding about ¼ cup of the milk to the egg mixture. You can add a
little salt and pepper at this point if you like, wait until done, or, not at all. Your choice. In a frying pan,
place a tablespoon of butter or margarine, allow to melt, then cook the eggs over a medium flame until
they are the way you like them. Then remove them from the stove. Make sure the cheese sauce is hot
and get ready to serve.
Serving: Place two toasted English muffin halves on a plate, spoon the scrambled egg mixture onto
each. One egg works nicely for each ½. You’re just going to have to guess how much 1 egg is, so try to
divide the pan up evenly over all the English Muffins, cover each with the cheese sauce. This works out
to about ½ cup per plate, or ¼ cup per muffin half. Serve immediately. Once again, (don’t start blushing
yet), you are going to hear lots of nice things coming from your guests or your family. Wait until the
applause dies down and then start on your own plate. (I also recommend that you plan a family activity
– like running a couple of miles afterwards to help work some of this off, but feel free to wander to the
living room while someone else does the dishes and watch a movie or read a book. This is a Sunday
favorite at our house. (Eating the English Scramble and then relaxing.)
Finally, if you want to be adventuresome, feel free to add things like onions, red and green bell peppers
or mushrooms to the eggs when you cook them. Me, I’m a traditionalist, so don’t let me know you’ve
done it, and for God’s sake, don’t tell the children there are “things” in the eggs. ENJOY!
Ingredients: Cheese Sauce, (Ingredients and recipe to follow), 8 eggs, 4 toasted English Muffins, soft
butter or margarine, ¼ cup milk, salt and pepper to taste.
Cheese Sauce recipe:
Ingredients: 2 Cups Milk, (1 or 2% is fine); 4 Tablespoons butter or margarine; 4 Tablespoons All‐
Purpose Flour (Wheat flour will work just dandy – that’s what we use now); 2 cups of your favorite
cheese, (I like Velveeta or American, Aunt Kathy likes Cheddar,) If cheddar use shredded, if Velveeta or
American it will melt in. I like to use about 2 cups of cheese, 1 cup for each cup of milk, use more or less
as you see fit; 1 teaspoon, or so, of mustard, (again, I use French’s regular hot dog mustard, but feel
free to use a favorite, such as grey Poupon, or any other you like and don’t be afraid to add more; ½
teaspoon of salt, pepper to taste.
Over low heat, place butter or margarine in a sauce pan and melt, add salt, pepper and flour all at once,
and stir into a roux quickly, as soon as blended add the two cups of milk all at once. It will look like
you’ve made a mistake, but it isn’t. It will all come together nicely. Stir constantly and allow to thicken
and bubble. If the butter separates out because it cooks too long and becomes too thick, simply add a
little more milk, stir constantly and it will thin out. Add the cheese and allow to melt, stirring constantly.
Don’t worry, this really doesn’t take long. Add the mustard, blend in, remove sauce from heat and set
aside. Using a wooden spoon is supposed to help, but I think that’s a bunch of bleep.
Split the English Muffins and butter (or margarine) them. (Is margarine a verb?) Place the English
muffins on a broiler pan butter side up and broil until they are bubbling and a golden brown. Hang
around the broiler while this is going on, or make sure somebody keeps an eye on them, because they
will turn brown all at once, (trust me, they will surprise you). Remove from the heat and set aside. Try
to time all this stuff, but don’t stress over it, because the cheese sauce will make everything hot when
served.
Blend the eggs together with a whisk adding about ¼ cup of the milk to the egg mixture. You can add a
little salt and pepper at this point if you like, wait until done, or, not at all. Your choice. In a frying pan,
place a tablespoon of butter or margarine, allow to melt, then cook the eggs over a medium flame until
they are the way you like them. Then remove them from the stove. Make sure the cheese sauce is hot
and get ready to serve.
Serving: Place two toasted English muffin halves on a plate, spoon the scrambled egg mixture onto
each. One egg works nicely for each ½. You’re just going to have to guess how much 1 egg is, so try to
divide the pan up evenly over all the English Muffins, cover each with the cheese sauce. This works out
to about ½ cup per plate, or ¼ cup per muffin half. Serve immediately. Once again, (don’t start blushing
yet), you are going to hear lots of nice things coming from your guests or your family. Wait until the
applause dies down and then start on your own plate. (I also recommend that you plan a family activity
– like running a couple of miles afterwards to help work some of this off, but feel free to wander to the
living room while someone else does the dishes and watch a movie or read a book. This is a Sunday
favorite at our house. (Eating the English Scramble and then relaxing.)
Finally, if you want to be adventuresome, feel free to add things like onions, red and green bell peppers
or mushrooms to the eggs when you cook them. Me, I’m a traditionalist, so don’t let me know you’ve
done it, and for God’s sake, don’t tell the children there are “things” in the eggs. ENJOY!
Thursday, January 07, 2010
Family recipe for Spinach Salad
/4 # bacon cut in width wise pieces (not long strips)
1/4 c apple cider vinegar
1/4 c red wine (or use all apple cider or any combination of vinegars)
1/4 tsp salt
1/4 tsp pepper
1/4 c sugar
1 & 1/2 tsp cornstarch
1/2 c beef broth
Saute bacon until crisp, remove from pan to drain.
In bacon drippings, stir in sugar. Add vinegars, salt and pepper.
Blend cornstarch with 2 Tbls of the beef broth.
Add remaining beef broth to skillet then stir in cornstarch mix.
Cook until thickened.
For the salad, I use baby spinach, red onion rings and sliced or grated
hard boiled eggs, if you want.
Sometimes I also add things to the dressing, like celery seed, when I add the salt and pepper.
Good luck and Bon Appetite!!!!
1/4 c apple cider vinegar
1/4 c red wine (or use all apple cider or any combination of vinegars)
1/4 tsp salt
1/4 tsp pepper
1/4 c sugar
1 & 1/2 tsp cornstarch
1/2 c beef broth
Saute bacon until crisp, remove from pan to drain.
In bacon drippings, stir in sugar. Add vinegars, salt and pepper.
Blend cornstarch with 2 Tbls of the beef broth.
Add remaining beef broth to skillet then stir in cornstarch mix.
Cook until thickened.
For the salad, I use baby spinach, red onion rings and sliced or grated
hard boiled eggs, if you want.
Sometimes I also add things to the dressing, like celery seed, when I add the salt and pepper.
Good luck and Bon Appetite!!!!
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