My Menu Blog

2 tbs. butter
2 cups precooked refrigerated sliced potatoes
½ cup chopped red onion
½ cup cubed ham, fully cooked
6 whole eggs, scrambled
½ cup baby spinach leaves
1 cup shredded cheddar cheese

1. In skillet over med. heat, add butter, potatoes, onion and ham. Sauté until potatoes are heated through.
2. Add eggs and stir for 1 min. Add spinach and stir just until eggs begin to thicken. Reduce heat to low and cover pan.
3. Cook until eggs are just set.
4. Sprinkle cheese on top and serve.

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
2. Add egg and almond extract until blended; set aside 1 cup for topping.
3. Press remaining crumb mixture into a greased 13×9x2-in. baking pan.
4. Carefully top with pie filling.
5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
7. Cool; refrigerate for at least 2 hrs. before cutting.

1½ cups sugar
½ cup shortening
1½ cups drained and pitted sour cherries
1 cup chopped walnuts
2 cups sifted flour
3 eggs
4 tbs. sour cream
1 tsp. vanilla
1 tsp. soda

1. Drain cherries and spread on a paper towel to dry.
2. Cream sugar and shortening.
3. Add sour cream and well beaten eggs.
4. Add flour and soda half at a time and beat well.
5. Mixture will be thick and heavy.
6. Mix in vanilla and nuts by hand.
7. Fold in cherries until well combined with cake mixture.
8. Bake in loaf or angel food pan at 350° to 400° for 45 min. to 1 hr.

1 tbs. mayo
1 tbs. yogurt
1/2 tsp. garlic powder
1 hard boiled egg, chopped
1/2 cup alfalfa, radish or clover sprouts
1/4 cup diced peeled cucumber
3 radishes, thinly sliced spinach leaves
1 whole wheat pita bread, halved

In small bowl, stir together mayo, yogurt and garlic powder until well blended. Stir in remaining ingredients except spinach and bread until well combined. Cover and chill to blend flavors. To serve, line each pita half with spinach leaves and fill with egg salad.

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks’ Note:
* The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.