Subject: Make-Ahead Easter Breakfast
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 22 2000 - 02:45:02 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Mike Palmer says:
I have a true food funny that still makes me chuckle. My daughter,
who is now in college, has loved cooking and baking from an early age.
I think it was either in kindergarten or first grade when she talked
me into letting her make a cake. I will not have a mix in my house
(That is not "real" cooking!), so found her a simple recipe. She
chased me out of the kitchen with assurances that she could indeed
handle this, so filled with some trepidation I turned it over to her.
About an hour later she came to me and said that it was ready to go in
the oven. When I walked into the kitchen a truly scary sight greeted
me! The bowl of the cake mix was foaming and bubbling like a mad dog,
and was oozing out of the bowl, across the counter and onto the floor!
For a moment I thought it was coming after us! Turned out that
Janessa had misread the directions, and instead of adding 1/4 teaspoon
of baking soda, she had added 1/4 cup! It took a long time to get it
cleaned up, but Janessa learned a valuable lesson, and I now have
something to tease her about for the rest of my life.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Here's a recipe for the busy Easter Bunny who has more important
things to do Easter morning than cook breakfast.
Make-Ahead Easter Breakfast
12 eggs
1/2 cup (250 ml) milk
Salt and freshly ground pepper to taste
1 Tbs (15 ml) butter or margarine
1 cup (250 ml) sour cream
12 slices bacon, cooked and crumbled
1 cup (250 ml) shredded cheddar cheese
In a medium bowl, beat together the eggs, milk, salt and pepper. Set
aside. Melt the butter in a large skillet over moderate heat and pour
in the egg mixture. Cook, stirring frequently, until eggs are set but
still very moist. Remove from heat to cool. Stir in the sour cream
and spread evenly into buttered shallow baking dish. Top with
crumbled bacon and shredded cheese. Cover with aluminum foil and
refrigerate overnight. Preheat oven to 300F (150C) degrees. Uncover
eggs and bake 15 to 20 minutes, until hot and cheese has melted.
Leftovers may be refrigerated. Serves 8 to 10.
This archive was generated by hypermail 2b28 : Mon May 01 2000 - 00:00:04 EDT