Eggs...

Yesterday I was very busy cooking! The first week of 52 weeks of cooking is Eggs! Since our hens have just started laying this is a very important protien for us. Since Wayne is allergic to eggs it is an area I don't often explore either. Our hens have been giving us beautiful eggs and we need to use them. The pickled egg recipe is definately going to help us keep eggs longer. How can you not get excited about eggs when you have this to work with?

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Corned beef and egg burgers

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CORNED BEEF AND EGG BURGERS Read more about it at Cooks.com - Recipe - Corned Beef And Egg Burgers Content Copyright © 2011 Cooks.com - All rights reserved.

1 large egg
1/4 can corned beef
3 or 4 Ritz crackers, crumbled very fine
pepper to taste (do not use salt...the corned beef will make this salty enough)

In small bowl, beat egg, adding pepper, as in making scrambled egg. Do not add milk. Then using a fork, mash into the egg the 1/4 can of corned beef until the mixture is a smooth, even consistency through-out. Then add the Ritz cracker crumbs, and stir further until all ingredients are thoroughly mixed, and mixture will hold a peak when lifted. This mixture will produce 2 patties, and the recipe can easily be doubled, tripled, or whatever. Spoon equal amounts of mix into a skillet, and fry on medium heat until golden brown on each side. Dress the burgers with your favorite condiments.

I was not impressed with this recipe. The canned corned beef was $5 a can and we just didn't like it that much. DH though it was too eggs even though I cut back on the eggs. Tyler said it went down like a burger and oddly enough Scarlett ate and ate and ate the burger. Go figure. Any way it is simple enough that I can recreate it from my head if we ever need to eat a can of corned beef. The store had three brands and we used the most expensive in this recipe (Libby) The other cans I bought are a different brand, so that may make a difference. Since we didn't like this we probabkly won't try the loaf in my idea area. As far as food storage we would rather buy three cans of chicken or a can of beef in gravy for the same price or cheaper.

Egg Nog the recipe on my ideas is a raw recipe and I went with a cook egg nog from my Better Homes and gardens cook Book.

Over cooked Egg Nog.
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Second try
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Egg Nog

6 beaten eggs
2 cups milk
1/3 cup sugar
2 to 4 tbs rum
2 to 4 tbs bourbon1
tsp vanilla
1 cup whipping cream
2 tbs nutmeg

In a large heavy saucepan mix eggs milk and sugar. Cook and stir (watch carefully) over medium heat til mixture coats a metal spoon. Remove from heat. Cool quickly in a ice water bath. Stir while cooling. Stir in rum, bourbon, vanilla, Chill 4 to 24 hours. Before serviving whip cream and fold into egg nog. Sprinkle with nutmeg.

Eggs Pickled with Dill

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PICKLED DILL EGGS

12 hard-cooked eggs, shelled
1 medium onion, sliced thin
3 /4 cup water 1 cup sugar
1 1/ 4 cup vinegar
2 teaspoons salt
1 teaspoon dill weed
1 /4 teaspoon garlic powder or 1 clove garlic, halved
1 /2 teaspoon mustard seed

Pack eggs and onion in 1-quart or larger jar. Bring other ingredients to a boil. Then simmer 5-7 minutes. Pour over eggs. Chill 3 days before serving. Eggs will be yellow.

Creamy Poached eggs.

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This is from better homes and gardens new cook book. Can you believe I never poached an egg and it was incredibly easy! This recipe was yummy and we are definately going to try it again.

2 english muffins or bagel
3/4 cup shredded american cheese
3 oz cream cheese with chives
1/2 c milk
4 eggs

Toast muffins or bagels. In a medium skillet combine cheeses and milk. Cook and stir over medium heat until cheeses melt. Break an egg into a cup, slide egg into mixture. repeat with remaining eggs. Cover cook over medium low for 3 to 5 min. Top muffin or bagel with egg. Stir cheese mix with wisk and spoon over eggs.

52 weeks of cooking!

So over at Just Mommies.com I am participating in a cooking chanllenge. We will be given a topic to cook each week and score points. I think this is going to help me get motivated here as well. We already have our first months Topics. Week 1: Eggs Week2: Chinese Week 3: soup Week 4: Pan-Frying.

I already have a lot of ideas for the Egg topic and it is as if our hens have heard the hype in the house, as they have stepped up the laying. I never realized how versital eggs really are my ideas span everything from Egg nog, to egg noodles. Since Wayne is allergic to eggs I am having to use them in creative ways or feed them to me and Tyler, since Beau and Scarlett hardly eat anything.

I have two recipes that use canned corned beef. I am really excited to give them a whirl. Wayne wants me to try pickling eggs too, I am hoping to find a recipe that used dill. All my choices are going to be important for our food storage, as eggs are the easiest protein for us to come up with!

This morning we had cornmeal mush with fried apples. I was worries as there was no sugar in the mush as it cooked. I served it with butter and colored sugar. Scarlett played in hers, Beau ate good today.

Lunch was split pea soup. My husband hates peas and had resisted pea soup for year, BUT he sain he liked the soup! yay.

CORNMEAL MUSH

Read more about it at
www.cooks.com/rec/view/0,195,147183-243207,00.htmlContent Copyright ©
2011 Cooks.com - All rights reserved.

2 c. cornmeal

2 tbsp. flour

2 tsp. salt

2 c. cold water

4 c. boiling water

Put 4 cups water on to boil. Mix dry ingredients in 2 cups cold water, then add boiling water and cook until thick. May be served warm with milk and sugar or poured into loaf pans until
firm. After the mush is firm and cooled, may be sliced and fried.

Mama Bear Porridge

So on our quest to feed ourselves and our kids Porridge I came across a cool sounding recipe for oatmeal. I was intrigued buy the fact that the finishing touch on it was stirring in eggs. Since our hens are giving us up to 3 eggs a day I need a good way of incorporating those treasures into our diet and really an oatmeal dish with a kick of protein just sounded very healthy to feed my babies, assuming of course that they will eat the food. So i made the recipe and oddly enough it was more of a porridge texture than any dish I can done so far as they we more mush textured. However my fatal flaw was the very thing that attracted me to this dish, the eggs. My husband is allergic to eggs which is why I have issues incorporating them into our food. He can eat eggs that are cooked into food but avoids custards and things that are very eggs. He did not have a reaction to this dish (I only used 2 eggs) but the whole idea of there being an egg in his porridge made the the porridge unpalatable to him. Of course Scarlett and Beau being who they are... the only one who ate any porridge was me. But alas I already eat oatmeal and would probably eat it plain if need be. So there I was with a whole pot of porridge. Seriously we live in a time of plenty and most food is just thrown away. But what of that wasn't the case? Plus my kids didn't eat any. So I tried to get creative. So I added some baking powder to the porridge and enough flour to make the pottage the same consistency as a stiff cookie. I think if I were British the word might be scone? Then I tossed the mess onto a cookie sheet for 15 minutes until the oat cakes were just starting to brown. Voila from their noses being turned up at porridge to them happily eating oat cake cookies. I guess in the end it doesn't really matter how the food is cooked just as long as some of it ends up in the babies.

Ingredients 3 cups water 1 cup powdered milk 1 1/2 cups rolled oats 1/2 teaspoon ground cinnamon 1/2 cup raisins 1/2 teaspoon vanilla extract 3 eggs 4 teaspoons butter 1 cup milk 3 tablespoons honey

Directions In a large saucepan, bring the water to a boil. Combine the powdered milk, oats and cinnamon; quickly stir into the boiling water. Return the mixture to a boil, then reduce heat and simmer for 5 to 10 minutes, or until the mixture is the desired thickness. Remove from heat and mix in the raisins and vanilla. Beat in the eggs one at a time, mixing well after each. The hot porridge will cook the eggs completely. Divide the porridge between 4 bowls. Top each one with a teaspoon of butter, 1/4 cup of milk , and drizzle with honey.