Forever Eating

Breakfast Pie

by D. Mendez-Lucio

Ingredients:

6 eggs

½ cup Ham cut into small squares

¼ grated cheese

½ cup Hash potatoes

salt, pepper, and nutmeg to taste

prepared pie crust

Directions:

Scramble eggs. Stir in Ham, grated cheese, hash potatoes, salt, pepper, and nutmeg. Pour into pie crust. Bake for 45 mins. Yummmm!

                              

Flamenca Style Eggs

by C. Gilpin 

Ingredients:

6 Potatoes                                     2 Plumb Tomatoes

Garden Peas                                  1 Chilli Pepper

Salt                                              1 Large Piece of Spanish Chorizo

Olive Oil                                       4-6 Eggs

1 Small box of Fried Tomato Sauce

Directions:

Peel potatoes and chop into small cubes

Deep fry in pan and add salt (Fry until golden)

Boil 3 hands-full of garden peas in boiler-pan until soft

Drain potatoes from fryer and place in large, flat oven dish

Add boiled peas

Mash 2 plumb tomatoes until liquid, and mix with 1 small box of fried tomato sauce

Heat up on low temperature and add 1 grinded chilli pepper

Pour mix of tomatoes with chilli pepper and mix with potatoes and peas in oven dish

As for decoration, put slices of chorizo on top of potatoes

Place 4-6 eggs on top too

-Introduce in oven at high temperature until chorizo is crunchy and

eggs are done

(Instead of placing the eggs on top, fry eggs separately and place on top once dish is finished).  -Serve.

Spanish Omelette

by C. Gilpin

Ingredients:

5 Potatoes

4 Eggs

Salt

Olive Oil

Sunflower Oil

Directions:

Peel potatoes and chop in small cubes

Cook on low temperature

Pour a little bit of olive oil, about (1/3) and 2/3 of sunflower oil

Once potatoes are soft (not golden) drain from pan

Add the rest of the potatoes on a flat large pan

Beat eggs to mix

Once potatoes are fried slightly add eggs into the pan

Sprinkle a touch of salt all around

Leave approximately 2 minutes and turn over until both sides are golden.

Oma’s Eggs

by D.  Smith 

Ingredients:

4 oz. diced Canadian bacon (ham or sausage)      

3 tbsp butter or margarine

12 beaten eggs                                                                 

1 3/4 cup bread crumbs               

1/4 cup chopped green onions

1/8 tsp paprika                                                  

3 oz can of sliced mushrooms                                  

6 tbsp melted butter or marg.

*cheese sauce

Directions:

In large skillet, cook bacon & onion in the 3 tbsp butter until onion is tender but not brown.  Add eggs & scramble until just set.  Fold mushrooms and eggs into cheese sauce.  Pour into a 12x7x2” baking dish.  Combine remaining melted butter, bread crumbs and paprika.  Sprinkle on top of eggs.  Cover and chill for 30 minutes or overnight.  Bake uncovered at 350 oven for 30 minutes.

 

*Cheese Sauce  Melt 4 tbsp butter, blend in 4 tbsp flour.  Add 1/2 tsp salt and 1/8 tsp pepper.  Add 2 cups milk.  Cook and stir until bubbly.  Stir in 4 oz shredded American cheese until melted.

Shredded Wheat Breakfast

by Ruth Davin

Ingredients:

Salt & Pepper to taste                                   2 cups milk

2 large shredded wheat                                 2 eggs

1 Tablespoon butter

Directions:

In a pan combine milk, butter, salt & pepper over medium heat. Drop the 2 eggs  in, poach them in the milk until done to your taste. Stir with a wooden spoon so the eggs do not stick and the yolks don't break. Place large shredded wheat in a bowl, a soup bowl is perfect. Pour milk mixture with eggs over the shredded wheat.  Makes 2 servings 

Artichoke Pie

by D. Casagrande

Ingredients:

1 lb mozzarella cubed                              6 cloves or garlic crushed

6 eggs                                                    1 cup grated cheese

olive oil                                                  1 frozen pie shell

2 cans of artichokes cut into 1/4 inch pieces, rinsed & drained

Directions:

Sauté garlic & artichokes in olive oil. In a separate bowl beat eggs, cheese & black pepper, add artichoke & Mozzarella.  Pour into pie shell & bake for 1 hour at 350 degree oven.

Spinach Pie

 by B. Lyons

Ingredients:

3 bags of spinach washed                      6-8 eggs beaten

1 ¼  lbs. domestic feta cheese              1 box Phyllo-room temp. l hour

2 sticks melted butter

Directions:

Squeeze out excess water from spinach, tear into pieces in very large pan. Add eggs and crumbled feta cheese to spinach Brush bottom of large baking pan with butter then layer first sheet o f phyllo and brush with butter. Continue for 6 layers. Cover with half of spinach mixture. Six more buttered layers and last half spinach mix. Top with rest of phyllo buttering each layer. Cut into squares or diamonds before baking, don't cut bottom layer until baked. Bake 350 deg. 1 hour until golden.

Italian Zucchini Crescent Pie

by D. Ghattas

Ingredients:

2 tbsp margarine or butter                  ½  tsp salt

4 cups thinly sliced zucchini                ½  tsp pepper

1 cup chopped onion                          ¼   tsp garlic powder

2 tbsp parsley flakes                           ¼    tsp dried basil

12   eggs well beaten                          ¼    tsp dried oregano

2 cups shredded Muenster or mozzarella cheese       

1 (8 oz) can Pillsbury Refrigerated Quick Crescent Rolls

2 tsp prepared mustard

Directions:

Preheat oven to 375.  Melt margarine in a 10 inch skillet over medium heat.  Add the zucchini and onion; cook for about 8 minutes or until tender.  Stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.  Combine the eggs and cheese in a large bowl; mix well.  Stir in cooked vegetable mixture.

Separate the crescent dough into 8 triangles.  Place in an ungreased 10 inch pie plate.  Press into the bottom and up the sides to form a crust.  Firmly press the perforations together to seal.  Spread the mustard over the crust and evenly  pour in the egg mixture.  Bake for 18 to 20 minutes or until knife inserted near center comes out clean.  If necessary, cover the crust with foil during the last 10 minutes to prevent excessive browning.  Let the pie stand for 10 minutes before serving.

  by Sis. Bargeron

Ingredients:

6 medium zucchini, sliced                     ½ tsp. salt

3/4 cup flour                                        1 egg

3/4 cup white cornmeal, self rising        ½  cup buttermilk

¼ tsp cayenne pepper                           oil for frying

Directions:

Boil the zucchini until soft. Drain and mash. Set aside. Mix together the flour, cornmeal, salt and cayenne. In a separate bowl, lightly beat the egg. Add the buttermilk and squash. Stir well and add to the dry mixture. Heat the oil to 350. Drop spoonfuls of the mixture into the hot oil. Cook about 2 1/2 minutes per side. Drain on paper towels. Serve warm.

ecchini Quiche........Isaiah 25:6

by M. Zecchini

Ingredients:

3 cups thinly sliced zucchini                   2 tbsp parsley

1/2 cup vegetable oil                            1/2 tsp oregano               

1 cup Bisquick                                      1/2 tsp salt

4 eggs slightly beaten                            Dash of pepper

8 oz. cottage cheese                            1 clove minced garlic      

1/2 cup finely chopped onion                3-4 slices of Swiss cheese

                               

Directions:

Mix all ingredients together.  Pour into greased pan.  Bake for 45 minutes at 350 degrees.  Ten minutes before done, put sliced of Swiss cheese on top and put back in oven.

by A. Matthews

Ingredients:

4 chopped zucchini                                    4 eggs slightly beaten   

1 finely chopped onion                               1/2 cup Bisquick

1/2 cup olive oil                                        1/2 cup grated Romano cheese          

Directions:

Mix all ingredients together.  Pour into greased pan.  Bake for 30 minutes at 350 degrees. 

Basic Broccoli Quiche

by Phyllis Cucinello

Ingredients:

1 medium finely chopped onion             

2 cloves of minced garlic                        

olive oil to coat pan                                

1 pound of broccoli, cut crowns and julienne stems             

1/2 pound Monterey Jack cheese shredded          

1/2 pound cheddar cheese shredded

3 eggs

8 oz half/half or heavy cream

prepared pie crust                               

Directions:

Sauté onion and garlic in a pan with olive oil. Cook until soft. Add broccoli and combine with onions for 1 minute. Remove from heat. In separate bowl mix eggs, cheese and heavy cream. Add to broccoli.

Pour into prepared pie crust.  Bake for 30-45 minutes at 350 degrees until firm and golden. 

Broccoli Quiche with Seafood

Add to Basic Broccoli Quiche:   6 large shrimp chopped, 6 large scallops chopped (raw or cooked) and a 6 oz. can of crab meat

to mixture then pour into pie crust..  Bake for 30-45 minutes at 350 degrees until firm and golden. 

Broccoli Quiche with Bacon or Ham

Add to Basic Broccoli Quiche:    1/2 cup diced browned bacon or ham to mixture then pour into pie crust..  Bake for 30-45 minutes at 350 degrees until firm and golden. 

                                Dorene's  Crab Meat Quiche

by D. Zecchini

Ingredients:

3 eggs slightly beaten                           4 oz. cream cheese cubed

1 cup sour cream                                 1/2 cup milk

1/2 cup Muenster cheese grated            pinch of black pepper

1/4 cup sautéed onion                          1/2 cup heavycream 

1 & 1/2 to 2 cups flaked crab meat        1 cup cooked, chopped broccoli

2 prepared 9 inch pie shells                   pinch of paprika

Directions:

To the beaten eggs add sour cream, cheeses, heavy cream, milk, onions and pepper.  Mix well.  Add crab meat and 1 cup cooked chopped broccoli if desired.  Pour into prepared pie shells. Sprinkle with paprika.  Bake at 375 degrees for 40-50 minutes. 

This recipe makes two 9 inch pies.