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RLE boiled eggs.
Put eggs in pan of water and cook until tender.
POACHED EGGS ON TOAST
Have a wide soup bowl ready to serve this in.
Depending on the amount of toast you want, put bread into toaster, on low setting. As the eggs cook, I repeat the toasting cycle several times, until the toast is crisp as I like it.
Into an 8-inch (or wider) non-stick skillet, pour one cup milk, add salt and pepper, and heat to simmer stage. Add 2 eggs, and as they begin to cook, use a spatula (what we called a pancake turner when I was younger) to gently flip hot milk over top of eggs, to help cook the yolks. It is easy to overcook the eggs, so I leave skillet on low heat after adding the eggs to the milk.
When toast is ready, put a slice in the soup bowl, then pour the egg-and-milk mixture over that piece of toast. Enjoy while it is still hot! Unless, like me, you don't manage to get all the things together at the same time.
At first you may want to make notes as to how much salt and pepper you use, so you can easily adjust them later to be more to your liking.
COCOA MIX OF MY OWN INVENTION
I have a plastic wide-mouth jar that holds more or less a quart. I fill it two-thirds to three-fourths with non-fat milk powder, add about 6 heaping teaspoons of cocoa powder, then add artificial sweetener (and you'll need to experiment to determine the amount of cocoa powder and sweetener you like). I have a cute little one-cup coffee maker from which I removed the coffee basket. I measure water in a coffee mug, pour it into the coffee maker, put the cup under the spout (this I find to be an important step), and turn it on. For my dry mix, I use 6 heaping teaspoons of the powder for a mug of cocoa. The dry mix tends to make lumps more if the water is near-boiling hot, so I put in a little less than a mug full of water, and after it drips back into the mug, I add a little cold water. This makes the dry mix a little easier to dissolve, and also makes it nearer to the temperature I like to drink it. (I am not a good drinker of piping-hot liquids.) You won't need much experimenting to find the balance of temperature, cocoa and sweetener that you like.
Your beverage thus produced will taste better if you use recent powdered milk. I'm currently using up some which says something about best if used by some date in 2001. As I recall, it has a somewhat different flavor from back when it was first bought.
Orange Chicken
Brown 1 1/4 lbs. boned, skinned chicken breast & put in baking dish.
Sauté 2 c. sliced mushrooms in 2 T margarine
Sprinkle with 2 T flour; stir to combine.
Gradually add: 1 cup orange juice & 1 chicken boullion cube.
Boil & thicken a bit.
Pour over chicken & bake in oven 1/2 hour or until chicken is done.
Sprinkle with: 1 cup pieced orange; 1/2 cup snipped green onion.
(For a sweeter version use a can of mandarin oranges & the liquid for part
of the OJ.)
Serve with rice.
ZIPLOC OMELET
This works great! Good for when all your family is together. The best
part is that no one has to wait for their special omelet
Have guests write their name on a quart-size Ziploc freezer bag with
permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake
to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green
pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake.
Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You
can usually cook 6-8 omelets in a large pot. For more, make another pot
of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for
everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved
in the process and a great conversation piece.
Imagine having these ready the night before, and putting the bag in
boiling water while you get ready. And in 13 minutes, you got a nice
omelet for a quick breakfast!!! I think my kids are going to like this!
From: Kestermeier, Charles [mailto: chaskest@creighton.edu ]
Sent: Monday, June 12, 2006 6:44 AM