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Comments by YACCS
Monday, April 24, 2006

We get recipies

The incredible, edible egg

We get all kinds of things via e-mail, no somuch penis enlargers these days, but plenty of offers to aid deposed African dictators and help elect Congressional candidates.

Some days, we get stuff we like to read.

These are from Melanie Mattson

When the Fridge is Empty

In the upper Midwest, we called these "denver sandwiches" and they are served in the diners there to this day under the same title. When you need lunch in a hurry, this fills the bill and better bread makes them nice (I grew up on the same white bread you did and the squish down factor for these sandwiches was nice. A crusty sourdough for adults is good, however. This is the only thing I eat ketchup with, and then it has to be on the side for dipping.)

For one



* 2 Large eggs
* 1 Tbsp basil, fresh chopped
* 1 Tbsp green onions, chopped
* 1 Tbsp tarragon, chopped
* 2 Tbsp Romano cheese, freshly grated
* 1 clove garlic, minced
* 2 slices Italian country bread, buttered and grilled
1 serving

Preparation Method

Mix eggs with all ingredients except garlic and bread. Place garlic in buttered omelet pan and cook for 30 seconds. Add egg mixture and cook until bottom sets. Place under broiler to set top. Fold in half and place and between buttered, grilled bread slices. Cut in half diagonally.

This is a gussied up version of what my mom made for us when the house was out of time and money, end of the month food, plain egg sandwiches. It's hot and filling when there isn't much else around. I lived on these in college. No, I haven't had my cholesterol checked lately, why do you ask?

I eat eggs and my cholersterol is fine.

If this doesn't cure you, you really need to go to the doctor. For most of us, this will knock the socks off most of the bugs that ail ya. And this is so good that you just might start feeling better because it will knock the crap off your tongue and smeller. That works for me.

Garlic and Bread Soup

This recipe reflects the humble and ancient culinary roots so apparent in the Basque Country. In frugal kitchens, it was considered wasteful to discard even a handful of breadcrumbs.

1/2 cup olive oil 6 garlic cloves, sliced thin 1/2 slightly stale baguette, sliced thin 1 tablespoon paprika 4 cups water or home-made or commercial chicken broth Salt 1 teaspoon hot red pepper flakes (necessary to clear the sinuses) 6 large eggs

In a clay or other flameproof casserole or skillet, heat the olive oil over medium heat. Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden. Take care the garlic does not burn.

Add the bread, and turn it several times so that it absorbs the oil. Sprinkle it with the paprika, and toss well. Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid. Season to taste with salt and, if you like, the pepper flakes.

Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks. Let the eggs cook for 1 to 2 minutes, until they are set. Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.

Note: Use a slender, European-style baguette. A half baguette is 10 to 12 inches long. Traditionally, the baguette should be a day old. (serves 6)

This may not cure you, but you'll go back to bed feeling much less awful. Add a half tablespoon of lemon juice and it just might cure you. A good nights sleep might do that, too.

Oneof my favorite eggrecipies is pressed french toast.

Cook french toast as you normally would, but using challah bread or thick slices. You then place a heavy pan on them.

You should get fairly compact, but flavor intensive french toast.

posted by Steve @ 1:52:00 PM

1:52:00 PM

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