Any day can be ‘Egg Day’

Sorry, we missed “National Egg Day” on June 3. However, “World Egg Day” will be in October. Personally, I think that you can make any day “Egg Day.” I want to share some recipes that will be quick, easy and economical for any time. You all take care, enjoy and I’ll be seeing you around…Agnes

Egg and Hash Brown Pie

½ pound bacon

6 eggs

3/4 cup milk

3 cups frozen hash brown potatoes, thawed

1/3 cup chopped green onions

2 cups shredded Cheddar cheese, divided

Cook over medium high heat in a large deep skillet until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish. In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions and 1 cup of shredded cheddar cheese. Pour into the prepared baking dish. Bake in the preheated oven until done. (Until a knife inserted in the center comes out clean). Sprinkle the remaining cheddar cheese on top and continue baking for 3 to 4 minutes or until the cheese is melted. Remove from oven and let sit 5 minutes before serving.

Farmers’ Market Omelet Recipe

1/2 cup sliced mushrooms

1/2 cup thinly sliced yellow summer squash

1/2 cup thinly sliced zucchini

1/4 cup chopped red bell pepper

2 tablespoons plus 1/4 cup water, divided

4 eggs

2 teaspoons grated Parmesan cheese

1/2 teaspoon dried basil leaves

1/4 teaspoon garlic powder

2 teaspoons butter

In 7-10-inch nonstick omelet pan or skillet, combine mushrooms, squash, zucchini, bell pepper and 2 tablespoons of water. Cook and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Remove from pan; keep warm. Clean pan. In medium bowl, beat together eggs, remaining water, cheese, basil and garlic powder until blended. Heat butter in same omelet pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in 1/2 of egg mixture. Mixture should set immediately at edges. Gently push cooked portions from edges toward center with inverted turner so uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs is thickened and no visible liquid egg remains, place 1/2 of vegetable mixture on one side of omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and remaining vegetable mixture to make second omelet. Serve immediately. Yields 2 to 4 servings.

Egg Custard Pie Recipe

4 eggs or 8 egg yolks

2/3 cup sugar

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 cups scalding hot milk

2/3 cup half and half or cream (heat with milk)

1 teaspoon vanilla, optional

Heat oven to 450°F. Beat eggs slightly with rotary beater. Then beat in remaining ingredients. Pour into pastry-lined, unbaked, 9-inch pie pan and bake for 15 minutes.

Reduce oven temperature to 350° and bake for an additional 10 to 15 minutes, just until knife inserted 1-inch from side of filling comes out clean.

Note: The center may still look a bit soft, but it will set later. Don’t overbake, as it makes the custard “watery.” Serve slightly warm or cold.

Recipe for Laughter: Silver Surfers and Computer Problems

As we “Silver Surfers” know, sometimes we have trouble with our computers.

Yesterday, I had a problem, so I called Georgie, the 11-year-old next door, whose bedroom looks like Mission Control, and asked him to come over.

Georgie clicked a couple of buttons and solved the problem.

As he was walking away, I called after him, “So, what was wrong?”

He replied, “It was an ID ten T error.”

I didn’t want to appear stupid, but nonetheless inquired, “An ID ten T error? What’s that? In case I need to fix it again.”

Georgie grinned, “Haven’t you ever heard of an ID ten T error before?

“No,” I replied.

“Write it down,” he said, “and I think you’ll figure it out.”

So, I wrote down: ID10T. I used to like Georgie, the little nerd.

If you’re not a senior yet, then send this to someone who is.

(Thanks to Pete in Bonaire for sharing.)

HHJ News