Subject: Scrambled Eggs in Sausage Cups
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 18 2003 - 00:40:16 EDT
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FOOD FUNNY
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Thanks to lifetime subscriber Terra Andromeda for this one:
Many years ago my wife was to knitting what Tiger Woods is to golf. She
designed exotic patterns with ease. There was an occasion when we had lunch
in a real Chinese restaurant (only one person spoke partial English, all
menus were in Chinese). When she saw the hand-written menu she was so
impressed with the calligraphy she tucked the menu in her purse. Some
months later I saw the result, a stunning white sweater with the Chinese
symbols hand-stitched down the front.
She received compliments galore until one cocktail party when we met a
distinguished Chinese physician who asked my wife where she got the
symbols. He then wanted to know if she knew what they meant. "I'm afraid to
ask," she said, "but tell me anyway."
Even she had to laugh when he told her they read, "This is a cheap dish -
but good."
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TODAY'S RECIPE
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Although this fun variation on the sausage and eggs theme will surely
please everyone, I think that kids will get a special kick out of it.
Scrambled Eggs in Sausage Cups
1 1/2 lbs (675 g) bulk sausage meat
1 egg
1 cup (250 ml) uncooked rolled oats
1 Tbs (15 ml) grated onion
1/4 cup (60 ml) milk
12 eggs, scrambled
Combine the sausage meat, egg, oats, onion, and milk in a mixing bowl,
stirring to mix thoroughly. Press the sausage mixture into 6 muffin tins or
custard cups, lining the sides and bottoms of the cups and forming a hollow
in the center. Bake in a preheated 325 (165F) oven for 30 minutes. Drain
off the excess fat, remove the sausage cups from their containers and drain
on paper towels. Fill with scrambled eggs and serve immediately. Serves 6.
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