Spinach-Egg Casserole
Submitted by:
Barbiel |
2 corn tortillas, cut into
wedges
1/8 cup minced bacon
1/4 cup very finely minced onions
1/2 tablespoon very finely minced garlic
1 tablespoon unsalted butter
1/2 tablespoon corn oil
1 cup tomato concasse
1/2 teaspoon salt |
1/4 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1/2 pound spinach, stemmed and finely minced
2 each hard boiled eggs, halved
1/2 cup mild green salsa
1/2 cup finely grated jack cheese
peanut oil, for frying |
|
Heat 1/4 cup peanut oil in a large skillet, over a moderate
flame. Add tortillas, one at a time, and fry for 1 minute on
each side, until crisp. Drain on a cooling rack and blot with
paper towels. Repeat with remaining tortillas, set aside. Drain
oil from pan. Heat butter and corn oil in a skillet, over a
medium flame add bacon, onions and garlic. Heat and stir for 5-6
minutes, until onions have softened. Add tomatoes, salt, pepper
and nutmeg-mix well. Bring to a boil, reduce heat, and simmer
for 3-4 minutes, stirring often. Add spinach, cover, and simmer
for 3-4 minutes. Remove from heat. Line the bottom and sides of
a baking pan with the crisp tortilla chips. Spread spinach
mixture over the tortilla chips. Arrange egg halves on top of
spinach mixture. Pour salsa over eggs. Sprinkle grated cheese
over all. Bake at 400°F for 15 minutes. Serve hot. Makes 2
servings. |
Soft
Cornbread
Submitted by: Lady
Lynda |
2 cups yellow corn meal
1/2 teaspoon salt
3 teaspoons baking powder |
2 cups milk
2 tablespoons butter
2 eggs |
|
Sift together the corn
meal, salt and baking powder. Scald the milk, and add the butter
to it. When the butter is melted add the milk to the meal
together with the yolks of the eggs. Beat the whites of the eggs
to a stiff froth, and fold lightly in, just before putting into
the oven. Bake in a deep pan, in a hot oven about half an hour. |
Scrambled Eggs with
Cheddar Toast Points
Submitted by: |
4 eggs
1/3 cup diced ham (optional)
a dash of salt + a dash of pepper |
2 pieces toasted bread,
cut to make eight points
fresh diced chives
shredded Cheddar cheese |
Preheat oven to 300°F. Mix the eggs, salt and pepper (and ham,
if desired) well with a fork. Place the toast points on a baking
sheet and sprinkle with the shedded cheddar cheese. Bake just
until cheese melts. Scramble the eggs. Arrange half of the toast
points on two serving plates and place half the scrambled eggs
in the center of each plate. Sprinkle the diced chives on top of
each.
Making Toast Points: One loaf, good quality, thin sliced
white bread. Trim the crusts and slice in half on the diagonal,
twice, to form four (4) triangles. Place the bread in a single
layer on a baking sheet. Bake the bread in a preheated 425°F
oven for 4-5 minutes, checking to make sure it doesn't become
too dark. Turn and bake on the other side, 2-3 minutes. Cool the
"points" on a baking rack. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
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