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 400F 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 300F. 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 425F 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

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