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Posts Tagged ‘eggs’

Got leftovers?


We had a very nice Thanksgiving Day visit with the local kids and grandkids. Each of the families brought side dishes and we were abundantly blessed with food and fellowship. I had some turkey leftover (which I don't mind stashing in the freezer for future use) and quite a bit of stuffing. Nora reminded me of this recipe for Stuffing Crust Quiche. My friend Judy gave it to me many years ago. I made some individual quiches for lunch on Black Friday. Here's the recipe in case you have some lingering stuffing:

StuffingCrustQuiche

Stuffing Crust Quiche

6 oz. stuffing mix
8 oz. cooked chicken or turkey
3/4 cup shredded Swiss cheese
2/3 cup evaporated milk
4 eggs

Prepare stuffing as directed on package. (Since I was using leftover stuffing I just added a little water to re-moisten). Press into a crust in pie plate. Place cheese and chicken in crust. Beat eggs and evaporated milk and pour over chicken and cheese. Bake at 400 degrees for 30-35 minutes or until lightly browned and set.

Since this didn't use up all the stuffing I added a layer of stuffing to this casserole which also used up some leftover gravy, green beans, and mashed potatoes.

I also had a little bit of leftover cranberry sauce which I mixed into some applesauce. It made a pretty, slightly tart side dish with some soup this evening.

CranberryApplesauce

I'm thankful for such an abundance of good foods and creative friends who give me good ideas for using up the bits and pieces leftover. Have fun utilizing your feast day leftovers. ๐Ÿ™‚


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Tortilla de Patata


This year I have volunteered to plan the refreshments for the monthly meeting of our church's Women's Missionary meeting. My friend Carol and her daughter Ashley are also helping. Ashley is in fourth grade and was a great help in setting up and she even wanted to bid each of the ladies farewell as they left the meeting. ๐Ÿ™‚

Our speaker this month was Mimi B. from Spain. Here she is with our former pastor's wife:

My friend Theresa who lived in Spain for many years told me that the Spanish people don't eat a lot of sweets and suggested that we serve almonds and an appetizer called Tortilla de Patata, which is basically a potato omelet. She said they are normally cooked on the stove top in a skillet and then cut into small pieces and served on a small slice of French Bread. I found quite a few recipes which could be baked in the oven which was easier for a large group. I practiced a couple of times and Rob and I really liked this dish cut into pieces and eaten as a meatless entree. It also reheats well.

Here is the recipe I used:

Tortilla de Patata (Baked Potato Omelet)

4 red skinned potatoes
2 Tbsps. olive oil
2 cloves garlic, minced
2 green onions, sliced
1/2 cup diced red pepper
1/2 cup diced green pepper
5 eggs
1/2 cup sour cream
1 cup grated parmesan cheese
2 Tbsps. snipped fresh chives or 1 tsp. dried
salt and pepper

Boil potatoes until tender. Cool briefly and then peel and slice about 1/4 inch thick. Set aside. Spray a 2 quart casserole with cooking spray and set aside. Heat oil in skillet and cook onion, garlic, and peppers until onions are translucent. Let cool briefly and then stir in potatoes. In a bowl beat together eggs, sour cream, parmesan, chives, salt, and pepper. Fold in vegetables and then pour into baking dish. Bake at 375 degrees for about 40 mins. or until lightly browned and set in the center. Let cool a bit before serving. To use as an appetizer I lined the pan with foil and greased it so I could turn the tortilla out onto a tray and cut into squares. The bottom was nicely browned.

Our Women for Missions group has been a great blessing in my life. Nearly every month we have a speaker who opens her heart and shares details of what her life is like in the place where she serves. This enables us to pray more effectively for her and her family and it also often shows us how women all over the world face the some of the same struggles and concerns. Mimi shared with us this month that two areas that she has struggled with recently are the areas of contentment (particularly with her circumstances and stage of life) and gratitude. These are certainly areas that plague all of us as women. She told us two things which have helped her are practicing joy and having right responses.

If your church has a missions group I would encourage you to get involved. You can help to encourage those who are serving others in sometimes difficult places, and you will be greatly blessed by meeting and getting to know more about them and the ministries the Lord has given them.

Becka


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An abundance of eggs


Have you noticed how expensive eggs have gotten lately? I stocked up a few weeks ago when one of our local stores had them at a dollar a dozen and then our friend Dallas shared some of the beautiful fresh eggs that his hens have provided. Here's a picture of some of the colorful eggs:

picture of Colorful Eggs

With this bounty on hand we've been eating egg dishes such as scrambled eggs and deviled eggs and this week I remembered this colorful quiche recipe from Taste of Home magazine. We still have green onions in our garden and I have the last of the cherry tomatoes in the garage so it was a perfect recipe to utilize things on hand. The cornmeal crust is quite tasty, but you could use a pre-made crust to make things easier.

picture of Tomato Quiche

Years ago when I was teaching home economics I went to a demonstration put on by the South Carolina Egg Board showcasing eggs and how versatile they are. They even blindfolded one audience member and had her prepare an omelet to show how easy egg cookery can be! Eggs are very versatile and nutritious. They also can be prepared quickly and can be used in place of meat or to add protein to meatless or nearly meatless dishes such as Fried Rice or a chef salad.

Do you have any favorite egg dishes?

Becka


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Family Update


Last week our daughter Megan, her husband Jim, and their son Drew drove down from Michigan to spend a few days with us. We had a wonderful time with the whole family. This visit was a brief one, so we tried to make the best of it. Here are a few pictures of the fam:

We celebrated three birthdays while we were all together. Here Jim and Megan are celebrating at a birthday party for Topher:

picture of Jim and Meg

Here is Drew:

picture of Drew October 2010

Nora and Topher are planning to be married in April, so some wedding planning was going on during the visit. Here they are while we were waiting for lunch at Hubba Hubba Barbecue in Flat Rock, NC:

picture of Nora and Topher

Mark and Katie were waiting for their lunch there too. They are also awaiting the birth of their first child in April. We are thrilled that we will have another little grandchild.

picture of Mark and Katie

And, finally, here's a picture of Rob and me during the birthday celebration:

picture of Rob and Becka

While everybody was here I baked a ham. We had a couple of meals from it with the family and now Rob and I are finishing up the leftovers. I made this casserole with a portion of it. It is sort of like a cheese souffle, but much less fussy. It will "fall" after you remove it from the oven and let it sit for any length of time, but it still tastes good and the leftovers can be reheated in the microwave. I cut the recipe in half for the two of us.

picture of Cheese Puff

Cheese Puff

6 eggs
1/2 cup flour
1 tsp. baking powder
1 cup milk
1 cup shredded cheddar cheese (or whatever you like and have on hand)
1 cup cottage cheese
1 cup cubed or ground ham

Beat eggs. Add flour and baking powder, then milk. Beat until smooth and then fold in the cheddar cheese, cottage cheese, and ham. Pour into a greased two quart casserole dish and bake at 350 degrees for about 40 minutes or until the mixture is set. If you insert a knife in the middle of the dish it should come out clean. Serve immediately.

We usually have this for supper, but it would work for a breakfast or brunch if your family is apt to arrive at the table promptly. ๐Ÿ™‚

Becka


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An Egg-speriment


I saw a neat idea for decorating Easter eggs recently and was able to experiment with the technique last weekend. The idea was for dying the eggs with printed silk. Who knew you could even do such a thing? Here are my two "Egg-speriments":

picture of Red Silk Egg

picture of Blue Silk Egg

You can use any printed silk fabric, but the sources I found suggested using old silk neckties. Here's how you do it:

Deconstruct an old necktie (it must be silk):

picture of Silk Tag

picture of Deconstruct Tie

Cut a piece large enough to cover the egg. Wrap around the egg with the outside of the silk facing the egg and secure with string or a twistie.

picture of Silk Wrapped Egg

Cut a piece of white fabric large enough to cover the egg and wrap this around the silk-wrapped egg and secure with string or a twistie.

picture of Cloth Wrapped Egg

Place the eggs you have prepared as described above in a large saucepan of water and then add 1/4 cup white vinegar. Bring to a boil and boil for 20-25 mins. Remove the eggs from the saucepan (I used a slotted spoon) and place in a colander to cool.

When the eggs are cool enough to handle unwrap them, shine them with a paper towel dipped in a bit of vegetable oil and then step back and admire your finished work!

The sources I found suggested that you use these eggs for decoration rather than eating since the dyes used for the silk are not necessarily food safe. Some said you could reuse the silk several times if desired, but I haven't tried reusing it. You can also stitch together small pieces to make them usable.

I'm hoping to make some more eggs closer to Easter to use along with another experiment I began last weekend. I soaked some wheat kernals overnight and then planted them in hopes of growing some wheat grass in time for Easter. The kernals have grown tremendously fast. Here is a picture of the wheat grass after just five days:

picture of Wheat Grass

One of our cats, Adelaide enjoys eating greens, so I planted her some wheat grass too:

picture of Epi Eating Grass

Do you do any creative egg dyeing at your house?

Becka


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