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.

... And I ate Rabbit.

So we are definately working on getting the "kids" to try new foods so if we ever have to live on the proceeds of our farm, in this case home grown rabbit. I admit the worst kid is me. I do not want to eat anything with bones in it. I could hardly choke it down, even though it tasted good.

MARINATED RABBIT STEW

Read more about it at www.cooks.com/rec/view/0,1748,154172-235206,00.htmlContent Copyright © 2011 Cooks.com - All rights reserved.');
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Read more about it at
www.cooks.com/rec/view/0,1748,154172-235206,00.htmlContent Copyright ©
2011 Cooks.com - All rights reserved.
A lemon-herb marinade blends with
the flavor or rabbit to make a pleasantly spicy stew. Plan to start the day
before - for best results, the rabbit should marinate for 24 hours. For 4
servings you will need:
3-4 lb.
rabbit, cut up1/3 c. olive oil3 tbsp. fresh lemon juice2
1/2 tbsp. soy sauce2 tsp. grated lemon
rind4 cloves garlic, minced or
pressed1 tsp. dried rosemary1/2 tsp. fennel seeds1 tsp.
salt1/2 tsp. black pepper1/4 c. all-purpose flour2-3
tbsp. butter1/4 c. Madeira or dry
sherry3 c. chicken broth1 bay leaf2 tbsp. all-purpose
flourParsley for garnish
1. Rinse rabbit and pat dry.
Place into deep bowl or plastic bag. Set aside.
2. Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary
and fennel. Pour over rabbit. Cover and refrigerate for 24 hours.
3. Drain and place rabbit pieces on waxed paper. Sprinkle on both sides with
salt, black pepper and flour.
4. Heat butter in heavy skillet and brown rabbit until golden. Transfer to
deep casserole.
5. Add Madeira or sherry to pan. Heat to boiling. Add broth. Boil and scrape
pan clean.
6. Pour over rabbit. Add bay leaf. Cover and bake at 350 degrees for 1 1/2 to
2 hours or until rabbit is very tender. Remove rabbit to serving dish and keep
warm.
7. Add flour to skillet. Stir in 2 to 3 tablespoons juices to make a paste.
Gradually add remaining juices. Cook, stirring, until thickened.
8. Pour sauce over rabbit and garnish with parsley.
Good served with: Mashed potatoes or hot cooked wild rice, spinach salad and
a hearty red wine, if you like.