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Old 07-03-2006, 08:54 AM   #1
Senior Member
 
Kebamo's Avatar
 
Join Date: Jun 2006
Location: Myrtle Beach, SC
Posts: 138
Bacon & Egg Pie

2 each rounds of pillsbury pastry
6 each eggs
6 slice bacon
1 each green onion
1 each clove garlic
1 small tomato
1/4 cup green peas
1 * last two items are optional

Put first pastry round into pie plate, lightly beat the eggs, add
crushed garlic,peas, and tomato finely chopped,pour into pastry
shell. Chop bacon into small pieces and scatter over eggs. Finely
chop the GREEN tops of the onions, add to pie.Moisten pastry round
edge of pie with the beaten egg, place 2nd pastry round on top. Cut a
slit on top , flute the edges with a fork, and brush top off pie with
a beaten egg. Bake at 400 degrees for 10 minutes, then lower heat to
320 degrees and cook for another 30 - 40 minutes. Pie should be
nicely browned on top. This is nice made in a brownie pan so it can
be cut up into squares. I think this pie is just as nice cold, for a
snack, as it is hot. Enjoy....
=========================
Baked Smoked Salmon And Feta Cheese En Croute

3 oz smoked salmon, diced
6 oz cream cheese, softened
3 oz feta cheese
1 egg, slightly beaten
1 teaspoon capers
2 tablespoon finely choppedparsley
4 scallions, topped, diced
1 tablespoon (or more) poppyseeds

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and
some melted butter. Preheat the oven to 375 degrees. In a medium bowl,
hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and
scallions. Roll out the pastry sheet to double its size. Liberally brush
it with melted butter. Spread the salmon mixture over the sheet. Roll up,
jelly-roll style, folding the ends in to seal. Brush the top of the roll
with melted butter and sprinkle with poppy seeds. Make 1/2 inch deep
diagonal slashes across the roll to allow steam to escape. Bake the roll
for 20 to 30 minutes or until golden. Serve warm.
==============================
Breakfast Casserole

3/4 lb lean ground pork
3/4 teaspoon italian seasoning
1/4 teaspoon fennel seeds crushed
2 centiliter garlic minced
2 (8 oz.) cartons frozen egg
1 substitute thawed
1 cup skim milk
1/4 cup (1 oz.) shredded cheddar
3 green onions chopped
3/4 teaspoon dry mustard, 1/4 t. salt
1/4 teaspoon ground red pepper
6 slices white bread cut into
1 1/2 in. cubes. cherry
1 tomatoes

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until
Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until
Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat
Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green
Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add
Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X
7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To
12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly
Browned.Garnish With Tomatoes & Green Onion Tops If Desired.
================================
Brie And Bacon Omelet

2 tablespoon butter
2 tablespoon chopped green onion
4 eggs
1/4 cup milk
1/8 teaspoon pepper
2 oz chopped brie, skin removed
4 slices bacon, cooked,
1 drained and crumbled
3 tablespoon coarsely chopped toasted
1 pecans
1 fresh fruit, if desired

Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting the pan
to coat bottom and sides. Saute onion until tender, about 3 minutes.

Combine eggs, milk, and pepper.

Increase heat to medium to high. Pour egg mixture into skillet. Stir once
and cook until edges begin to set. Using a fork, gently pull the edges of
the eggs away from the sides of the pan so that the uncooked portion flows
under the cooked edges. Continue until most of the egg mixture is set but
the surface of the omelet is slightly wet. Sprinkle cheese, bacon and nuts
over the top of the omelet. Fold in half; cut into two pieces. Garnish with
fresh fruit. Serve immediately.
===============================
Brunch Egg Casserole

5 large eggs; beaten
1/2 teaspoon baking powder
1/4 cup flour
1/4 teaspoon oregano
1/8 teaspoon black pepper
8 oz monterey jack cheese; shredd
1/4 teaspoon salt
2 oz green chiles; chopped
2 tablespoon butter
1/2 lb ham; diced
1/2 pint cottage cheese

butter. Beat eggs until light lemon-colored. Add flour and remaining
ingredients. Pour into well-greased casserole dish. Bake 40 minutes,
until knife inserted into middle comes out clean.
============================
Cheese & Egg Scallop

3 eggs, hard boiled, chop fine
1/4 lb cheddar cheese, fine grated
3 tablespoon butter
3 tablespoon flour
1 cup milk
1/2 cup bread crumbs

Make white sauce of butter, milk and flour. Add eggs and cheese. Put
fresh bread crumbs in buttered dish and fold in cheese mixture. Cover
with cracker crumbs and butter. Bake in hot oven 10 minutes.
===========================
Down Home Hash & Eggs

2 tablespoon butter
1 tablespoon dijon mustard
1/4 teaspoon hot pepper sauce
1 1/2 cup chopped cooked corned beef
4 eggs
4 cup diced cooked, peeled
1 potatoes
1 can cream of celery soup
1/4 cup milk

In 10" skillet over medium heat,in hot butter,cook potatoes 2
minutes;stir often.Stir in next 4 ingredients;heat through.Stir in
corned beef.Reduce heat to low.Make 4 indentations in potato
mixture.Break an egg into each.Cover;cook 10 minutes or until eggs
are set.Makes 4 servings.
=============================
Easy Egg & Tomato Benedict


2 medium sized tomatoes
1/2 cup mayonnaise
1/4 cup milk
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon basil leaves,crushed
1/16 teaspoon ground black pepper
4 english muffins, split and
1 toasted
1 salt
8 eggs, poached and well
1 drained

Hold tomatoes at room temperature until fully ripe.Cut each tomato
into 4 slices;set aside.In a small saucepan,combine
mayonnaise,milk,lemon juice,basil and black pepper;heat until
hot;keep warm.On each English muffin half arrange a tomato
slice;sprinkle lightly with salt,top with a poached egg;cover with
mayonnaise sauce.Serve two for each portion.Garnish with parsley if
desired.Serves 4.
================================
Eggs Benedict

1 cup hollandaise sauce
4 thin slices canadian bacon or cooke; d ham
4 eggs
1/8 teaspoon salt
1 dash pepper
2 english muffins, split
1 grated cheddar or swiss cheese to g; arnish

Poach eggs and sautee bacon to cooked or ham to warmed up. Toast muffins.
To assemble, spoon a little sauce on the half muffins, lay down the ham,
add a little sauce, and with a slotted spoon set a well drained egg on top.
Season with salt and pepper. Add more sauce and sprinkle on the cheese. Run
under a preheated broiler until the cheese and top layer of sauce are
bubbling and starting to brown. Serve. For a special brunch serve with
fresh fruit and champagne.

Hollandaise Sauce

1/2 cup butter
1 1/2 tablespoon lemon juice
3 egg yolks
4 tablespoon boiling water
1/8 teaspoon salt
1/8 teaspoon cayenne

Melt the butter slowly and keep warm. Warm the lemon juice. Have water
boiling. In a double boiler, whisk egg yolks continuously until they start
to thicken. Add the water 1 T at a time, whisking until thickened between
each addition. Then beat in the lemon juice. Add the salt and cayenne then
beat in the butter and continue whisking until thick. Serve immediately.

Yield: 1 cup
=========================================
Governor's Omelete For A Crowd

----INGREDIENTS----
----THE EGG MIX PER PERSON----
2 each eggs
1 dash worcestershire sauce
----THE FILLINGS----
1 bacon, crisp, crumbled
1 onion, diced
1 bell pepper, diced
1 cooked ham, diced
1 celery, diced
1 cucumber, diced
1 pear, diced
1 mushrooms, sauteed, diced
1 * any other grated cheeses on hand.
----DIRECTIONS----
1 tablespoon mayonnaise
1 salt and pepper (optional)
1 tomatoe, diced
1 pimento, diced
1 chedder cheese, grated
1 jalapeno peppers, diced
1 olives, diced
1 avacado, diced
1 romano cheese, grated*

Put the eggs, mayonnaise, Worcestershire sauce, salt and pepper in
bowl and mix until the mayonnaise is desolved into the egg. Put in a
pitcher or bottle for easy pouring. Put a non-stick pan treated with
Pam or a little dab of butter or a little bit of vegetable oil on
medium heat. Pour enough egg mix into the pan to cover the bottom of
the pan. When the egg mix is just about firm, put a selection of one
or more of the fillings on one side of the egg. Fold the omlete over
and cook for about a minute before serving. Notes: The number of
fillings is limited only by your imagination and supples. When I was
served this type omlete at the Pennsylvania Governor's mansion, there
were 25 different fillings. This is a great way to serve custom made
omletes to a large group. The egg mixture will be firm so that it
folds and can be served from the pan without breaking up.
===============================
Hearty Spam Breakfast Skillet

2 cup frozen diced or shredded potatoes
1/2 cup chopped onion
1/4 medium green bell pepper, cut into
1 inch strips
1 medium red or yellow bell pepper, cut into; 1 inch strips
2 teaspoon oil
1 can spam, cut into julienne strips (12; oz.)
1 carton frozen fat free egg product, thawed; (8 oz.) or
4 eggs
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
6 drop hot pepper sauce
1/4 cup shredded cheese

In a large non-stick skillet, cook onion, peppers and potatoes in oil over
medium heat 5 minutes, stirring constantly. Add Spam; cook and stir 5
minutes. In a small bowl, combine egg product, basil, salt, pepper and hot
pepper sauce; blend well. Pour over mixture in skillet. Cover. Cook over
medium-low heat 8-12 minutes or until set. Sprinkle with cheese; remove
from heat. Serves 6.
=======================================
Mama Leah's Jewish Western Omelet

4 tablespoon butter or margarine
1 large onion, diced
1 medium green bell pepper, cored, seeded, a; nd diced
8 to 10 mushrooms, cleaned and sliced
1 tomato, diced
1/4 lb lox or nova scotia smoked salmon, c; oarsely chopped
10 large eggs, beaten

In a large skillet, heat butter or margarine and saute onion until golden
brown. Add bell pepper and mushrooms. Saute for a few minutes longer,
until vegetables wilt and soften. Add the tomato, smoked salmon, and eggs.
Cook, stirring, until eggs are scrambled and cooked to your taste. If you
prefer, cook without stirring until eggs are set, turn with a spatula, and
cook pancake style.

ADVICE FROM MAMA: This is a wonderful breakfast or brunch meal, and it
goes great w/bagels and cream cheese or butter. If you plan on having a
larger group of people over for brunch, you can double this recipe and
prepare as follows:

Preheat oven to 350F. Separate eggs and mix omelet ingreds w/ yolks. Beat
egg whites until stiff and fold into mixture. Pour into a greased baking
pan (approximately 9x12-inches). Bake for 20 to 25 minutes until eggs have
set and look fluffy and golden on top. Cut into rectangular pieces in pan
and serve w/a spatula. Good at room temp, too. NOTE: Since my restaurant
served only Jewish-American food (not kosher), I didn't have any pork or
shellfish. But since I, personally, love a Western omelet, I devised this
recipe and it proved to be a favorite.

Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin
Robbins. C 1990 Published by MacMillan Publishing Company. D. Pileggi
===========================================
Mexican Scrambled Eggs & Salsa

1 can progresso black beans; drain
1 cup roma tomatoes; chopped small
1/2 cup corn
4 green onions; *
2 tablespoon fresh cilantro; chopped
3 dash chile habanero sauce; or to
1/2 teaspoon cumin
1/8 teaspoon salt
2 tablespoon orange juice
1/2 teaspoon arrowroot
1 teaspoon olive oil
1/8 pkg toasted sesame oil
1 onion; diced
1 serrano chile pepper; thinly
3 roma tomatoes; chopped
1 tablespoon fresh cilantro
6 eggs; or equivalent of
1 egg substitute
1/2 cup plain yogurt; strained
1 fresh chopped cilantro
1 hot corn tortillas

Recipe by: Graham Kerr
* Thinly slice the white parts. Angle cut the green parts and set aside.

A colorful spicy salsa without the cholesterol!

Combine beans, tomatoes, corn, white parts of green onions, cilantro,
chile sauce, cumin, salt, and orange juice in a bowl. Drain and reserve the
juice from the combined ingredients. (about 2 minutes)
Mix arrowroot with a tiny amount of water. Pour arrowroot mixture into
reserved juice. Heat to thicken.
Heat olive oil and toasted sesame oil in a frypan. Add diced onion and
saute over medium heat. Add serrano chile and continue sauteing. Add
tomatoes, cilantro and eggs or egg substitute. Shake eggs down into the pan
and leave alone. Push to center once in a while. Let cook until set.
Mix the yogurt and chopped cilantro. (This will be used as the topping
~ like sour cream)
Pour heated sauce over salsa. (this makes it shiny)

To serve: Take a spoonful of eggs and place on a hot tortilla. Place
another tortilla on top and another spoonful of egg mixture. Take a heap of
salsa and place around the sides of the tortilla and a dollop of "sour
cream" on top of the eggs.
===============================
Quick Egg & Potato Scramble

1 fresh idaho potato, pared and diced
1/2 cup chopped onion
1/2 cup chopped green or red pepper
6 eggs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper dash garlic powder

In 9 inch microwave-safe pie plate combine potato, onion and green
pepper. Cover loosely with plastic wrap; cook on High 7 to 9 minutes
or until potatoes are tender. Mix together remaining ingredients.
Pour over potatoes. Loosely cover with waxed paper; cook on High 4 to
6 minutes or until eggs are just set as desired, stirring twice. Let
stand 2 minutes. Makes 4 servings.
===================================
Wagon Wheel Sausage Pie

12 oz sausage, little sizzlers
1/2 cup green onions, chopped
1/2 teaspoon salt
8 oz cream cheese
1/3 cup milk
3 cup hash browns, loose, frozen
2 tablespoon milk
1/4 teaspoon pepper
3/4 cup bisquick
2 each egg

Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie
plate. Mix together next 5 ingredients and spread over potatoes. Arrange
sausages in spoke fashion on top. Mix together bisquick, milk and eggs and
pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes.
__________________

__________________
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2003 F250 Super Duty 7.3 PS
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Old 07-03-2006, 08:54 AM   #2
Senior Member
 
Kebamo's Avatar
 
Join Date: Jun 2006
Location: Myrtle Beach, SC
Posts: 138
Bacon & Egg Pie

2 each rounds of pillsbury pastry
6 each eggs
6 slice bacon
1 each green onion
1 each clove garlic
1 small tomato
1/4 cup green peas
1 * last two items are optional

Put first pastry round into pie plate, lightly beat the eggs, add
crushed garlic,peas, and tomato finely chopped,pour into pastry
shell. Chop bacon into small pieces and scatter over eggs. Finely
chop the GREEN tops of the onions, add to pie.Moisten pastry round
edge of pie with the beaten egg, place 2nd pastry round on top. Cut a
slit on top , flute the edges with a fork, and brush top off pie with
a beaten egg. Bake at 400 degrees for 10 minutes, then lower heat to
320 degrees and cook for another 30 - 40 minutes. Pie should be
nicely browned on top. This is nice made in a brownie pan so it can
be cut up into squares. I think this pie is just as nice cold, for a
snack, as it is hot. Enjoy....
=========================
Baked Smoked Salmon And Feta Cheese En Croute

3 oz smoked salmon, diced
6 oz cream cheese, softened
3 oz feta cheese
1 egg, slightly beaten
1 teaspoon capers
2 tablespoon finely choppedparsley
4 scallions, topped, diced
1 tablespoon (or more) poppyseeds

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and
some melted butter. Preheat the oven to 375 degrees. In a medium bowl,
hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and
scallions. Roll out the pastry sheet to double its size. Liberally brush
it with melted butter. Spread the salmon mixture over the sheet. Roll up,
jelly-roll style, folding the ends in to seal. Brush the top of the roll
with melted butter and sprinkle with poppy seeds. Make 1/2 inch deep
diagonal slashes across the roll to allow steam to escape. Bake the roll
for 20 to 30 minutes or until golden. Serve warm.
==============================
Breakfast Casserole

3/4 lb lean ground pork
3/4 teaspoon italian seasoning
1/4 teaspoon fennel seeds crushed
2 centiliter garlic minced
2 (8 oz.) cartons frozen egg
1 substitute thawed
1 cup skim milk
1/4 cup (1 oz.) shredded cheddar
3 green onions chopped
3/4 teaspoon dry mustard, 1/4 t. salt
1/4 teaspoon ground red pepper
6 slices white bread cut into
1 1/2 in. cubes. cherry
1 tomatoes

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until
Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until
Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat
Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green
Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add
Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X
7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To
12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly
Browned.Garnish With Tomatoes & Green Onion Tops If Desired.
================================
Brie And Bacon Omelet

2 tablespoon butter
2 tablespoon chopped green onion
4 eggs
1/4 cup milk
1/8 teaspoon pepper
2 oz chopped brie, skin removed
4 slices bacon, cooked,
1 drained and crumbled
3 tablespoon coarsely chopped toasted
1 pecans
1 fresh fruit, if desired

Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting the pan
to coat bottom and sides. Saute onion until tender, about 3 minutes.

Combine eggs, milk, and pepper.

Increase heat to medium to high. Pour egg mixture into skillet. Stir once
and cook until edges begin to set. Using a fork, gently pull the edges of
the eggs away from the sides of the pan so that the uncooked portion flows
under the cooked edges. Continue until most of the egg mixture is set but
the surface of the omelet is slightly wet. Sprinkle cheese, bacon and nuts
over the top of the omelet. Fold in half; cut into two pieces. Garnish with
fresh fruit. Serve immediately.
===============================
Brunch Egg Casserole

5 large eggs; beaten
1/2 teaspoon baking powder
1/4 cup flour
1/4 teaspoon oregano
1/8 teaspoon black pepper
8 oz monterey jack cheese; shredd
1/4 teaspoon salt
2 oz green chiles; chopped
2 tablespoon butter
1/2 lb ham; diced
1/2 pint cottage cheese

butter. Beat eggs until light lemon-colored. Add flour and remaining
ingredients. Pour into well-greased casserole dish. Bake 40 minutes,
until knife inserted into middle comes out clean.
============================
Cheese & Egg Scallop

3 eggs, hard boiled, chop fine
1/4 lb cheddar cheese, fine grated
3 tablespoon butter
3 tablespoon flour
1 cup milk
1/2 cup bread crumbs

Make white sauce of butter, milk and flour. Add eggs and cheese. Put
fresh bread crumbs in buttered dish and fold in cheese mixture. Cover
with cracker crumbs and butter. Bake in hot oven 10 minutes.
===========================
Down Home Hash & Eggs

2 tablespoon butter
1 tablespoon dijon mustard
1/4 teaspoon hot pepper sauce
1 1/2 cup chopped cooked corned beef
4 eggs
4 cup diced cooked, peeled
1 potatoes
1 can cream of celery soup
1/4 cup milk

In 10" skillet over medium heat,in hot butter,cook potatoes 2
minutes;stir often.Stir in next 4 ingredients;heat through.Stir in
corned beef.Reduce heat to low.Make 4 indentations in potato
mixture.Break an egg into each.Cover;cook 10 minutes or until eggs
are set.Makes 4 servings.
=============================
Easy Egg & Tomato Benedict


2 medium sized tomatoes
1/2 cup mayonnaise
1/4 cup milk
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon basil leaves,crushed
1/16 teaspoon ground black pepper
4 english muffins, split and
1 toasted
1 salt
8 eggs, poached and well
1 drained

Hold tomatoes at room temperature until fully ripe.Cut each tomato
into 4 slices;set aside.In a small saucepan,combine
mayonnaise,milk,lemon juice,basil and black pepper;heat until
hot;keep warm.On each English muffin half arrange a tomato
slice;sprinkle lightly with salt,top with a poached egg;cover with
mayonnaise sauce.Serve two for each portion.Garnish with parsley if
desired.Serves 4.
================================
Eggs Benedict

1 cup hollandaise sauce
4 thin slices canadian bacon or cooke; d ham
4 eggs
1/8 teaspoon salt
1 dash pepper
2 english muffins, split
1 grated cheddar or swiss cheese to g; arnish

Poach eggs and sautee bacon to cooked or ham to warmed up. Toast muffins.
To assemble, spoon a little sauce on the half muffins, lay down the ham,
add a little sauce, and with a slotted spoon set a well drained egg on top.
Season with salt and pepper. Add more sauce and sprinkle on the cheese. Run
under a preheated broiler until the cheese and top layer of sauce are
bubbling and starting to brown. Serve. For a special brunch serve with
fresh fruit and champagne.

Hollandaise Sauce

1/2 cup butter
1 1/2 tablespoon lemon juice
3 egg yolks
4 tablespoon boiling water
1/8 teaspoon salt
1/8 teaspoon cayenne

Melt the butter slowly and keep warm. Warm the lemon juice. Have water
boiling. In a double boiler, whisk egg yolks continuously until they start
to thicken. Add the water 1 T at a time, whisking until thickened between
each addition. Then beat in the lemon juice. Add the salt and cayenne then
beat in the butter and continue whisking until thick. Serve immediately.

Yield: 1 cup
=========================================
Governor's Omelete For A Crowd

----INGREDIENTS----
----THE EGG MIX PER PERSON----
2 each eggs
1 dash worcestershire sauce
----THE FILLINGS----
1 bacon, crisp, crumbled
1 onion, diced
1 bell pepper, diced
1 cooked ham, diced
1 celery, diced
1 cucumber, diced
1 pear, diced
1 mushrooms, sauteed, diced
1 * any other grated cheeses on hand.
----DIRECTIONS----
1 tablespoon mayonnaise
1 salt and pepper (optional)
1 tomatoe, diced
1 pimento, diced
1 chedder cheese, grated
1 jalapeno peppers, diced
1 olives, diced
1 avacado, diced
1 romano cheese, grated*

Put the eggs, mayonnaise, Worcestershire sauce, salt and pepper in
bowl and mix until the mayonnaise is desolved into the egg. Put in a
pitcher or bottle for easy pouring. Put a non-stick pan treated with
Pam or a little dab of butter or a little bit of vegetable oil on
medium heat. Pour enough egg mix into the pan to cover the bottom of
the pan. When the egg mix is just about firm, put a selection of one
or more of the fillings on one side of the egg. Fold the omlete over
and cook for about a minute before serving. Notes: The number of
fillings is limited only by your imagination and supples. When I was
served this type omlete at the Pennsylvania Governor's mansion, there
were 25 different fillings. This is a great way to serve custom made
omletes to a large group. The egg mixture will be firm so that it
folds and can be served from the pan without breaking up.
===============================
Hearty Spam Breakfast Skillet

2 cup frozen diced or shredded potatoes
1/2 cup chopped onion
1/4 medium green bell pepper, cut into
1 inch strips
1 medium red or yellow bell pepper, cut into; 1 inch strips
2 teaspoon oil
1 can spam, cut into julienne strips (12; oz.)
1 carton frozen fat free egg product, thawed; (8 oz.) or
4 eggs
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
6 drop hot pepper sauce
1/4 cup shredded cheese

In a large non-stick skillet, cook onion, peppers and potatoes in oil over
medium heat 5 minutes, stirring constantly. Add Spam; cook and stir 5
minutes. In a small bowl, combine egg product, basil, salt, pepper and hot
pepper sauce; blend well. Pour over mixture in skillet. Cover. Cook over
medium-low heat 8-12 minutes or until set. Sprinkle with cheese; remove
from heat. Serves 6.
=======================================
Mama Leah's Jewish Western Omelet

4 tablespoon butter or margarine
1 large onion, diced
1 medium green bell pepper, cored, seeded, a; nd diced
8 to 10 mushrooms, cleaned and sliced
1 tomato, diced
1/4 lb lox or nova scotia smoked salmon, c; oarsely chopped
10 large eggs, beaten

In a large skillet, heat butter or margarine and saute onion until golden
brown. Add bell pepper and mushrooms. Saute for a few minutes longer,
until vegetables wilt and soften. Add the tomato, smoked salmon, and eggs.
Cook, stirring, until eggs are scrambled and cooked to your taste. If you
prefer, cook without stirring until eggs are set, turn with a spatula, and
cook pancake style.

ADVICE FROM MAMA: This is a wonderful breakfast or brunch meal, and it
goes great w/bagels and cream cheese or butter. If you plan on having a
larger group of people over for brunch, you can double this recipe and
prepare as follows:

Preheat oven to 350F. Separate eggs and mix omelet ingreds w/ yolks. Beat
egg whites until stiff and fold into mixture. Pour into a greased baking
pan (approximately 9x12-inches). Bake for 20 to 25 minutes until eggs have
set and look fluffy and golden on top. Cut into rectangular pieces in pan
and serve w/a spatula. Good at room temp, too. NOTE: Since my restaurant
served only Jewish-American food (not kosher), I didn't have any pork or
shellfish. But since I, personally, love a Western omelet, I devised this
recipe and it proved to be a favorite.

Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin
Robbins. C 1990 Published by MacMillan Publishing Company. D. Pileggi
===========================================
Mexican Scrambled Eggs & Salsa

1 can progresso black beans; drain
1 cup roma tomatoes; chopped small
1/2 cup corn
4 green onions; *
2 tablespoon fresh cilantro; chopped
3 dash chile habanero sauce; or to
1/2 teaspoon cumin
1/8 teaspoon salt
2 tablespoon orange juice
1/2 teaspoon arrowroot
1 teaspoon olive oil
1/8 pkg toasted sesame oil
1 onion; diced
1 serrano chile pepper; thinly
3 roma tomatoes; chopped
1 tablespoon fresh cilantro
6 eggs; or equivalent of
1 egg substitute
1/2 cup plain yogurt; strained
1 fresh chopped cilantro
1 hot corn tortillas

Recipe by: Graham Kerr
* Thinly slice the white parts. Angle cut the green parts and set aside.

A colorful spicy salsa without the cholesterol!

Combine beans, tomatoes, corn, white parts of green onions, cilantro,
chile sauce, cumin, salt, and orange juice in a bowl. Drain and reserve the
juice from the combined ingredients. (about 2 minutes)
Mix arrowroot with a tiny amount of water. Pour arrowroot mixture into
reserved juice. Heat to thicken.
Heat olive oil and toasted sesame oil in a frypan. Add diced onion and
saute over medium heat. Add serrano chile and continue sauteing. Add
tomatoes, cilantro and eggs or egg substitute. Shake eggs down into the pan
and leave alone. Push to center once in a while. Let cook until set.
Mix the yogurt and chopped cilantro. (This will be used as the topping
~ like sour cream)
Pour heated sauce over salsa. (this makes it shiny)

To serve: Take a spoonful of eggs and place on a hot tortilla. Place
another tortilla on top and another spoonful of egg mixture. Take a heap of
salsa and place around the sides of the tortilla and a dollop of "sour
cream" on top of the eggs.
===============================
Quick Egg & Potato Scramble

1 fresh idaho potato, pared and diced
1/2 cup chopped onion
1/2 cup chopped green or red pepper
6 eggs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper dash garlic powder

In 9 inch microwave-safe pie plate combine potato, onion and green
pepper. Cover loosely with plastic wrap; cook on High 7 to 9 minutes
or until potatoes are tender. Mix together remaining ingredients.
Pour over potatoes. Loosely cover with waxed paper; cook on High 4 to
6 minutes or until eggs are just set as desired, stirring twice. Let
stand 2 minutes. Makes 4 servings.
===================================
Wagon Wheel Sausage Pie

12 oz sausage, little sizzlers
1/2 cup green onions, chopped
1/2 teaspoon salt
8 oz cream cheese
1/3 cup milk
3 cup hash browns, loose, frozen
2 tablespoon milk
1/4 teaspoon pepper
3/4 cup bisquick
2 each egg

Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie
plate. Mix together next 5 ingredients and spread over potatoes. Arrange
sausages in spoke fashion on top. Mix together bisquick, milk and eggs and
pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes.
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Old 07-29-2006, 04:11 PM   #3
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Location: Shelburne, Ontario Canada
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would you have any recipes for using the microwave-but using things like real cake mixes, pillsbury biscuits etc. I have never lit my oven-afraid of it-so I use the microwave all the time and top of stove. I realize they will not brown, but how long do ya cook em for!? thanks for any help.
Dona in Ontario Canada
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Old 04-14-2007, 02:50 AM   #4
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Location: Myrtle Beach, SC
Posts: 138
Dona,
There are a lot of recipes for that, you might consider replaceing your microwave with a combo unit. They have ones that have a browning element built in or you might consider a convection oven depending on your ventelation for the unit. We use our oven all the time. Just set the dial to pilot, light it. Then use just like a gas oven at home. Bobbi was scared of our at first now she uses it all the time as well as lights the pilot when we get there. Just follow the instructions in the owners manual. The only prob we had was the bottom rack burned things due to the heat. We got a ceramic tile to fit the bottom grate and that solved that or you could use an airbake flat try on the shelf instead of a tile. But really try the oven. It is safe and if you follow the instructions in no time you'll be baking up a storm!!!

Karl
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