FEEDING THE ELDERLY & STRAWBERRY SHORTCAKE!

FEEDING THE ELDERLY & STRAWBERRY SHORTCAKE!

This is not my normal subject matter, but it's certainly food related and I've been rather disgusted and dismayed as I searched for ideas and options on feeding the elderly. Decreased appetite often comes with older folks for several reasons. Decrease in physical activity so they never have a real full appetite, tastes change, and medical reasons are the most common.

My father is currently going through a rough bout medically right now, and so I've been looking at what is out there on this subject. In his case, he is perfectly fine mentally, actually, excellent. The past month, due to his condition, he is less active then he was but he was still completely independent. He has worked outdoors all his life and is in good physical shape, loves to garden and work on his farm. And he likes to eat.

The challenge came with certain medications he is on. They leave a metallic or bitter taste and in some cases, has totally changed his taste profile. Case in point, he hates tuna noodle casserole. My mom makes an awesome tuna noodle casserole. I made it the one night and when he asked what it was, I wouldn't tell him and just told him he'd like it, eat up. I make mine a bit different than mom's and it's good. He tucked in and ate 3 helpings! When I told mom, she couldn't believe her ears! But, that is just one example of a taste change. I know for my own self when on antibiotics, I don't eat the same and the normal foods don't taste as good. It takes some experimentation and seasoning, but it can be done. And, no folks, bland crap that I wouldn't feed my dog does not inspire one to eat. A Pox on those of you out there in the care management scene that somehow think so. Almost every article I have read on this subject felt demeaning and makes me dread the day I may need to go to a care facility. Not all places deserve this, of course, some are really truly good. But I'll cook to my dying breath.

My disappointment comes in the care industry and caregivers who are treating these folks like they are little children too dumb to tie their shoes. It's condescending and does nothing to help their appetite. Many times, they are not saying this to be difficult, they are saying it because it is real for them and an issue. I realize dementia patients present a different issue, and I concur with most of those decisions. But for a mentally competent person, removing their dignity in the most simplest of life's decisions is demeaning and discouraging for adults who have accomplished much in their lives and are still dynamic people. It takes more effort and profiling of new dishes sometimes, and also nutrient managing to ensure their dietary needs are being met. BUT it CAN BE DONE!

These issues with aging and health issues are depressing for anyone, but especially for dynamic adults who were used to being type A achievers. As they say, aging isn't for wimps. It's tough for any person to come to grips with the fact that you just can't do what you used to. And if you did a lot, it really feels insulting.

I think many younger folks in the field make this mistake unwittingly. It is not that they do not care, they do. But they simply have not lived enough life and dealt with enough people to have learned some of those life experiences that shapes us into who we become.

So make an effort to give them decision making, still have some control in their lives over something they like.  Help give them something to look forward to and to be involved in. It's really not that difficult.

My father loves going with me to the garden, the produce stands and farmer's markets and help pick out the week's menu. He then has dishes he is looking forward to. While you all cannot do that, you can still do it in some form.

One of my dad's favorite meals is meatballs in red sauce with mashed taters and asparagus and strawberry shortcake for dessert. (He's not a big pasta guy.) With all the fresh summer produce coming on, please look at your elderly relative or patient as a whole person and not a baby to be fed. You wouldn't like it or thrive with that attitude and neither do they.

Speaking of  strawberry shortcake and the strawberries coming on in our gardens now, here is a wonderful true shortcake from Mike's grandmother. While I like making biscuits and strawberries in syrup, I like this more and this shortcake is good on it's own as well. As it is an iced cake, that is what gives the sweetness to the berries, although fresh local usually don't need any sugar. Mike likes to drown his in milk as many do here, but I like milk on the side!

BTW, a shout out to the amazing nursing staffs at Geisinger Medical Center at Danville, PA, especially on SCU and HFAM, and the ortho folks as well. You all rock, and sometimes that encouragement or smile you share can turn the whole day around for someone. Thank you all.

Grammy Motto's Poor Man's Cake (shortcake)

Beat together until creamy-
1 1/2 C sugar
2 eggs
Beat in
1/2 C  Crisco or butter
1 1/2 C milk
2 1/2 tsp baking powder
3 C flour- enough to make real stiff
1 tsp vanilla

Pour into a greased floured pan and bake, a 9x13 takes about 35 minutes at 350 degrees

Icing

2 tbs soft butter
10x sugar
1 tsp vanilla
and enough milk to make creamy

HAPPY MEMORIAL DAY!

                                  HAPPY MEMORIAL DAY!

While this weekend seems to be known to most of today's folks as a long weekend to picnic and party and indulge, the real meaning of remembering our soldiers and veterans seems to have been lost for the most part. So lest you forget, the reason we can celebrate and share a nice picnic with family and friends without fear is thanks to our service men and women, past and present. Freedom isn't free.
------------------------------------------------------------------------------------------------------------

MEMORIAL DAY
Del "Abe" Jones

A time for picnics, time off work -
Vacations and the "Indy" -
A holiday, too often times
We forget what, it should be.

A time to pay respect to those
Who rallied to the battle cry -
Who gave their lives for liberty -
Those freedoms for you and I.

Such a waste of brave young souls -
Some still struggling through their youth
Who faced and fell willingly
Before wartimes' awful truth.

So as we share this holiday
With our friends or family -
Take a moment to give thanks to
Those who died so we'd stay free.

Let us strive for world peace -
For the end of greed and hate -
For next time, after "the war"
It just may be too damned late.

------------------------------------------------------------------------------------------------

OK, now for the food part.  I am working this weekend, but I and my 
co-workers still found a way to not miss out. So, we made host sausage 
sandwiches with peppers and onions in tomato sauce with fresh 
rolls from Dalo's Bakery ( 1201 freas Ave., Berwick PA), baked beans, 
macaroni and cheese, coleslaw, watermelon and red beet eggs.

I am also going to share some recipes here from one of my Favorites, 
The Amish Cook. Today's feature is a Memorial Day menu with BBQ
 chicken, dutch potato salad etc.  Kevin runs an awesome blog and  could 
use some support, please hop over there and give him a hand.

 http://www.oasisnewsfeatures.com/memorial-day-weekend-amish-recipe-guide/

BARBECUE CHICKEN

2 c water

1 Tbsp garlic (or to taste, less can be used)

1 1/2 tsp Worcestershire sauce

4 tsp sugar

1/2 tsp pepper (or to taste)

1/2 c butter

1 Tbsp salt (or to taste)

Heat together in a pan until butter melts. Allow to cool. Soak chicken in this overnight in a baggie in the refrigerator. Grill until done.

AMISH SLAW

1 medium head cabbage, cored and shredded

 1 medium onion, finely chopped

 1 cup white sugar

 1 cup vinegar

 1 teaspoon salt

 1 teaspoon celery seed

 1 teaspoon white sugar

 1 teaspoon prepared mustard

 3/4 cup vegetable oil

 In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar,

 salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool

 completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

HOT POTATO SALAD

4 slices bacon

½ cup chopped onion

½ cup chopped green pepper

¼ cup vinegar

1 teaspoon salt

3 hard boiled eggs

⅛ teaspoon pepper

1 teaspoon sugar

1 egg

1 qt. hot, cubed, cooked potatoes

¼ cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper,

 sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. 

Blend and serve hot.

HOT POTATO SALAD WITH BACON

4 slices lean bacon

1/2 cup finely chopped onions

1/4 cup chopped celery

1 tablespoon flour

1/4 cup hot water

1/2 cup heavy cream

2 tablespoon boiled dressing

1 tablespoon vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups diced, hot, boiled potatoes

1 tablespoon finely chopped parsley

1 teaspoon finely chopped chives

Additional heavy cream (optional)

2 hard-boiled eggs, sliced

Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 tablespoon, 

return to medium heat, add onions and celery. Stir in flour to coat the vegetable. Add water, stir and 

cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and 

pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. 

Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish 

with the sliced hard-boiled eggs.

GERMAN SUMMER SALAD

2 cups raw spinach, finely chopped

1 thinly sliced peeled cucumber

4 green onions, chopped

1/2 cup sliced radishes

2 cups cottage cheese

1 cup sour cream

2 teaspoons fresh or bottled lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Paprika, to taste

1/2 cup minced fresh parsley

Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.

Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad

 bowl and place a mound of cottage cheese in the middle.

Blend the sour cream with the lemon juice, salt and pepper and pour over the salad. Sprinkle the paprika

 in the middle and the parsley all around. Toss when ready to serve.

  

RHUBARB UPSIDE DOWN CAKE

3 eggs, beaten

 1 cup sugar

 1 1 /2 cup melted margarine

 3 /4 cup sweet milk

 3 teaspoons baking powder

 2 cups flour

 1 teaspoon vanilla

 Pinch of salt

 2 cups rhubarb

 1 cup sugar

 1 cup boiling water

  

Cut and put rhubarb on bottom of pan.  Put sugar over rhubarb and then pour boiling water over rhubarb. 

Do this first then mix cake batter and pour over rhubarb. Bake at 350. Serve warm with milk and sugar if 

not sweet enough.

BANANA SPLIT PIE

1 cup all-purpose flour

 1 /2 cup nuts

 1 stick margarine

 Mix well and spread in a 9 X 13 inch pan.  Bake for 15 minutes at 350 and cool.

 1st layer:

 1 cup Cool Whip

 1 cup powdered sugar

 1 8 ounce cream cheese

Cream together and spread over crust

2nd layer”

2 cups well drained crushed pineapple

 4 or 5 sliced bananas

 3rd layer

 12 ounces Cool Whip

 Chopped nuts on top of Cool Whip

 1 can Cherry Pie filling

 Hershey’s syrup drizzled over top

Refrigerate 24 hours before serving.

How the Herb Festival Went and Einstein's New Gals

HALCYON HERB FESTIVAL

The Halcyon Herb Festival held at halcyon farm at Campbell, NY on the 18th was wonderful. I was delighted to be invited to speak, and gave a presentation on Backyard Chicken Basics to a nice sized group. The weather was great for the event also, which always helps! My Mom and Dad went along for the day as well, which is a rare treat for all of us to be together for something fun!

Yvonne's Halcyon Bed and Breakfast is just lovely, situated in green fields with gardens and an old harness house that houses her herb shop and antiques. There is something for everyone. Many of the fruit trees were in full bloom and those are the blossoms at the top of the page here.

The day started with Eat What's Under Your Feet. Plant walk with Matthias and Andrea Reisen of Healing Spirits Herb Farm, and was very informative on everyday plants and their uses. You can visit and learn more about them here-
http://www.healingspiritsherbfarm.com/

Then I was up with  Backyard Chicken Basics with Helga Loncosky. A starter guide to raising your own poultry for eggs and meat. So, here is Buffy and Red, Einstein's two new friends! He is now a completed rooster! If anyone wants what the course covered, let me know, I'll share.

Next was Yoga for Gardners with Sue Pirozollo, and she's in the third photo down. She gave some nice instruction and you can visit her at http://www.vlyoga.com/

The treat of the day for me however was next, the Dance Troupe from Ithaca Community School for the Arts. They performed for an hour with an interactive program with belly dance to traditional and contemporary themes. It was WONDERFUL. I will add that the 4 who came range in age from early 60's to a kid, and they were all amazing. I even got video of the Samhain Dance which is totally worth watching. I'll share the still first. 

                                                       You can view the dance at 

                             http://www.youtube.com/watch?v=zJMnQ-lpKK8&feature=share

Here are some stills from the day with them, and I also want to share about Zajal, who was the instructor. Her bio alone is amazing and I have already looked up her works. Treat yourself and read her work. She is on the right. You can also watch her dance at http://www.youtube.com/watch?v=njyUNyRS_No

Katharyn Howd Machan

Katharyn Howd Machan, born in Woodbury, Connecticut, in 1952, is the author of 30 published collections, eight of which were selected in national competition, most recently Belly Words: Poems of Dance (Split Oak Press, 2009), When She's Asked to Think of Colors (Palettes & Quills Press, 2009), The Professor Poems (Main Street Rag Publishing Company, 2008), Flags (Pudding House Publications, 2007), Redwing: Voices from 1888 (FootHills Publishing, 2005), Greatest Hits (Pudding House Publications, 2004), and Sleeping with the Dead (Finishing Line Press, 2003). She has lived in Ithaca, New York, since 1975 and since that time has actively coordinated the Ithaca Community Poets’ reading and workshop series while teaching at Tompkins Cortland Community College and then Ithaca College, where she is now a professor in the Department of Writing. In 2002 she was named Tompkins County's first Poet Laureate. More than 1,300 of her poems have appeared in magazines (Yankee, The Writer, Nimrod, Runes, English Journal, The Hollins Critic, etc.) anthologies (Early Ripening: American Women's Poetry Now, The Poets' Grimm, Tribute to Orpheus: Poems about Music and Musicians, etc.) and textbooks (The Bedford Introduction to Literature, Perrine's Sound and Sense, Literature: The Human Experience, Gender Violence: Inter-disciplinary Perspectives, etc.) In 2000 Dana Gioia selected her poem "Tess Clarion: Redwing, 1888" to receive the Ann Stanford Poetry Prize from the University of Southern California, in 2001 she received the ByLine Literary Award for her poem "Les Salles du Gardon," and in 2006 her poem "Gingerbread" was awarded the Luna Negra Poetry Prize from Kent State University. She holds a B.A. in English from the College of Saint Rose, an M.A. in English literature from the University of Iowa, and a Ph.D. in interpretation (performance studies) from Northwestern University. Every March she offers “Writing in the Garden” as artist-in-residence for the Mana Project, Inc. in Key West, FL. As poet and belly dancer (Zajal) she serves year-round on the faculty of the Community School of Music and Arts and, in summers when possible, for the Greek-island holistic Skyros Centre based in Great Britain. Here is another shot with the youngest member of the group, she was amazing as well.  We then moseyed to do some wine tasting which set a nice tone to the afternoon with Gene Losey of GCP Liquors will provide the perfect wines. Artisan Herb Cheeses were paired with the Perfect Wine. Yvonne demonstrated recipes that showcased Spring flavors with the addition of artisanal cheeses. From there, we watched Honey and Honey Bees with Kathy Halm of Leo's Honey House. She had wonderful raw honey and honey products and gave a crash intro to bee keeping course. You can visit her site here--                                                  http://leoshoneyhouse.com/about/index.html I only got to see a little bit of the next part, but looked awesome. " Meet Jen Maffett of Lucky Dog Farm. Jen will be one of our speakers at the Seventh Annual Halcyon Herb Festival on May 18. Jen's session, "Finding Real, Fresh Food through CSAs and Other Options" will begin at 1:30.  Life at Lucky Dog Farm: We are two corporate refugees from the DC area who decided to escape that life to live more sustainably. Having always grown things on a small scale, our original intent was to grow food only for ourselves. But we discovered an anemic local food shed here and decided that we had both the energy and the obligation to grow food for other people too. So we jumped into it. We have sold our produce at farmers markets, through CSAs and also at restaurants. Our specialties are gourmet salad greens and herbs but we grow lots of other things too. I am a certified health coach (and I'll confess, a bit of a foodie) and the process of growing into a farmer while studying what helps people maintain their health has opened my eyes wide open to the extreme benefits of putting real, fresh, local food on our plates. So as a Real Food Advocate I help people discover the amazing taste opportunities of fresh and locally grown food and work to provide better access to fresh food for everyone."                                                         http://luckydoggreens.com/ I also visited a couple vendors, and I don't make recommendations lightly. But the following vendor had some amazing stuff, including probably the BEST body butter I have ever tried, and completely natural and herbal. And reasonable. Give her a try! http://www.balancearomatherapy.biz/   Balance Aromatherapy. Lest you think i came away from this empty handed, you'd be wrong. I brought home from  Helena's Organic Garden-Nature's Apothecary the finest hand blended olive oil infused with meyrs lemon you have ever tasted. OMG, heavenly. She has a full line as well and you can visit her site at                                                                              http://lunadoncella.com/ Here are a few pics of Yvonne's herbs and herb shop and the antiques. I totally wanted that dry sink to come home with me.                                And last, but not least, a shot of my folks enjoying the day out.                                       So, put the Halcyon Herb Festival on your to do list for next year, you won't regret it.

    Seventh Annual Halcyon Herb Festival

Just a reminder folks! You can see more of who will be there and speakers at the video below. I'll be doing a segment on backyard Chicken basics!


The Seventh Annual Halcyon Herb Festival will take place on Saturday, May 18, 2013 from 10-4 pm. This year's theme is "Herbs, Food, and Wine." The Festival features herb plant sales, speakers, live music, a wine tasting, and food. Plan on spending the entire day!

Bring your friends and picnic in the herb gardens at Halcyon Place.

WATCH THE LIST BELOW:

http://www.youtube.com/watch?v=Hagzf0H4goM&feature=youtu.be

On FB-  https://www.facebook.com/pages/Halcyon-Place-Bed-and-Breakfast/120511111296062

Online at 

http://www.bbonline.com/united-states/new-york/campbell/halcyon.html

Spring Rhubarb!

                                                              SPRING RHUBARB!


I've learned over the years that one either loves or hates rhubarb. I have no idea why this poor plant has such a polarizing effect on folks, but I'm in the love camp when it comes to rhubarb. My other half is in the hate camp. Ahh well. This in no way deters me however, I simply make it when he's not in the house, and my rhubarb plants outside grow merrily on. I've loved this sweet tart veggie since I was a kid, and we always had a big patch. My parents still do.

Rhubarb can be used in just about anything from juice and wine to preserves to sauce to pies, breads, puddings etc etc. It has always paired well with strawberries and most other berries. So as I watch my rhubarb grow here this spring, here are some favorites to get you exploring the joys of this unsung garden veggie, rhubarb.

RHUBARB CRUNCH

 This recipe has three parts to it.

First part is the crumbs.

In a medium bowl place all ingredients together and mix until crumbly

   1 c. flour

   ¾ c. uncooked oatmeal

   1. c brown sugar

   ½ c. melted butter

   1 tsp. cinnamon

Place bowl on the side.

Second part is the syrup that you will pour on top of the rhubarb.

Place all of the ingredients in a medium pot and cook until thick on medium heat.

   1 c. brown sugar

   1 tbls. cornstarch

   1 c. water

   1 tsp. Vanilla

Third part is…..

   4 c. diced rhubarb

Use a 9” glass pan.

Spray with Pam and press half of the crumbs into the pan.  Place the rhubarb on top and pour cooked syrup on top of the rhubarb.  Sprinkle the rest of the crumbs on top of the rhubarb-syrup mixture.

Bake at 350 for 1 hour or until brown and bubbling on top. Enjoy!

RHUBARB PIE

     3 cups diced rhubarb

    1½ cups sugar

     3 tblsp. flour

     ¼ tsp. salt

     1 tblsp. lemon juice

     2 eggs, separated

     1 9-inch pie shell

Cut rhubarb into small pieces and arrange in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f) and bake for 30 minutes.

RHUBARB PUDDING

     Stewed Rhubarb

     Stale cake or bread

     Sugar

     Whites of 2 eggs

Line buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake in moderately slow oven (325-f) for 30 minutes. Make a meringue by beating egg whites stiff and adding 4 tblsp. sugar. Remove pudding from oven, cover with meringue and brown in oven.

RASPBERRY RHUBARB JAM

     3 lbs. rhubarb

     2½ cups sugar

     ½ cup water

     2 oranges, juice and rind

     2 cups raspberries

Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.

RHUBARB SAUCE

(This is absolutely one of my favorite things over ice cream. Easy and delicious!)

1/3 cup sugar

1/4 cup water

2-1/4 cups sliced fresh or frozen rhubarb

1 teaspoon grated lemon peel

1/8 teaspoon ground nutmeg

Pound cake, angel food cake or vanilla ice cream

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.

Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.

 Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

7th ANNUAL HALCYON HERB FESTIVAL @ CAMPBELL, NY

 7th ANNUAL HALCYON HERB FESTIVAL @ CAMPBELL, NY

Mark your calendars for 7th ANNUAL HALCYON HERB FESTIVAL @ CAMPBELL, NY. MAY 18, 2013, 10-4. Your's truly will be there to give a segment on BACKYARD CHICKEN BASICS. This year's theme is HERBS, FOOD AND WINE.

 On FB-  https://www.facebook.com/pages/Halcyon-Place-Bed-and-Breakfast/120511111296062

Online at 

http://www.bbonline.com/united-states/new-york/campbell/halcyon.html

Hello Again! The Incredible, Edible egg!

                                                     Hello Again! A Season of Change!

I'm sure many of you thought I fell off the face of the earth, I have neglected my blog badly this year.

Well, I am about to remedy that with some changes. First, I have been active posting recipes on the sister page on Facebook, https://www.facebook.com/PennsylvaniaCooking  So do check that out. It has PA recipes besides a bit of everything else that strikes my fancy at any given time.

Second, while I still will focus on PA Dutch, game and other good stuff from around here for meal focus, I am also opening it up a bit to include more on gardening, herbs, and supply foods like chickens. Hence, the picture of my little sex link/red cross rooster above, Einstein. Having your own organic brown eggs is a blessing for cooking and baking and eating. So this post will share some eggy recipes! And really, chickens and hatching eggs is always a great sign of both fertility, spring and new life!

                                              THE INCREDIBLE, EDIBLE EGG!

The first I will mention is RED BEET EGGS. Now, how good these are somewhat depends on whether you used your own home canned red beets, which we do. My Dad and Mike's Mom both make excellent red beets. We always save the juice, and just add boiled eggs and let them sit a week or so. Don't even bother using the canned beets from the store unless you jazz them up a lot. Now, if you are making them without the benefit of the home canned red beets (I'm sorry you are missing out), there is still a way to make a nice batch of good red beet eggs.

RED BEET EGGS the long way

2 qts boiled red beets
2 1/2 c sugar
1 1/2 c cider vinegar
2 doz hard boiled eggs

Bring  sliced beets, water, sugar and vinegar to a boil about 2-3 minutes. Remove from heat and let cool. Add 2 doz peeled hard boiled eggs and put in the fridge. Some people eat them after only an over night, but if you want the pickling and color to really go through, several days to a week is bets and they do last a while. We often eat the eggs with a bit of Mayo on the side.

Then, there are DEVILED EGGS. There are as many ways to make them as the stars in the sky. For Easter, I made Easter colored deviled eggs and they were cute besides being yummy.

I usually do a dozen eggs for a deviled egg plate. While fillings vary as I said, my favorite that I make here most is the hard boiled egg yolks, very spicy brown mustard and Hellman's Mayo. I also will some times add horseradish for kick. The ratio (I don't ever measure this stuff) is 2 parts mayo to 1 part mustard. I like adding relish sometimes too, but Mike isn't that fond of it so pass sometimes. I then pipe it into the hollowed hard boiled eggs and sprinkle with paprika and parsley flakes. If you want flavor variations, you can use almost any spice combo mix or salad seasoning mix, from Mexican like taco seasoning to tomato and spinach and herb. BTW--I make my egg salad in a similar fashion for taste. I HATE bland deviled eggs.

For a more refined egg recipe, the standby of QUICHE LORRAINE is always delicious.

QUICHE LORRAINE

1 cup shredded Swiss Gruyère cheese (4 ounces)

8 slices bacon, cooked crisp and crumbled

1 9-inch pie crust, baked

6 eggs

1 1/4 cups half-and-half

1/2 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon nutmeg

Heat oven to 375°F. Sprinkle cheese and bacon evenly in bottom of pie shell.

In medium bowl, beat eggs, half-and-half, salt, pepper and nutmeg until blended. Carefully pour over filling in pie shell.

Bake in center of oven for 35 to 40 minutes, or until center is almost set. It should jiggle slightly when dish is gently shaken, and a knife inserted near center should come out clean. Let stand for 5 minutes. Cut into wedges.

You can add a lot of variations to this, I usually add a cup of chopped spinach or some other leafy veggie, and also alter your seasonings. It's fun to play with and always satisfying.

If you want something quick and hearty, here is EGG BREAD. A lot of Amish folks have this, or a baked breakfast casserole.

EGG BREAD

3 - egg, beaten

2 - cups milk

1/8 - teaspoon salt

8 - thick sliced bread

2 - Tablespoons vegetable oil

2 - Tablespoons butter, softened

1/8 - teaspoon powdered sugar

1/4 - cup jelly

In a bowl, mix the eggs, milk, and add the salt.  Remove the crusts from the bread and dip into the egg mixture.

In a skillet at moderate heat, add vegetable oil and quickly fry until delicate brown.

Turn and brown on other side.  Spread butter, sprinkle sugar, and place a teaspoon of jelly on each piece.

Then there is BREAKFAST CASSEROLE. There are a million ways to make it, but here's the simple version, and it's handy when feeding a bunch for breakfast and nice for company staying over. Little work on your part and everyone is happy.

BREAKFAST CASSEROLE

6 lg        eggs

1 sm      onion finely chopped

2 c         milk

1 tsp      salt

1 tsp      dry mustard

2 slc      white bread, in 1" cubes

1 lb        sausage, browned

1 c         sharp cheddar cheese, grated

  

 Beat eggs, add milk, salt and mustard, mixing well.

Grease bottom of 9 x 13 baking dish.

 Place in layer of bread cubes, the sausage, then cheese.

 Pour egg mixture over the top.

 Refrigerate overnight.

 Bake at 350 degrees for 45 minutes.

 Let stand about 5 minutes before cutting.

 NOTE: For 8 people use 3 slices of bread and 8 eggs.  If you have a big party, you can double this and do it in a roaster as well. We've done that for church breakfasts.

And what would egg recipes be without EGGS BENEDICT? I like mine lemony and Mike thinks it's pretty fair - he loves Eggs Benedict.

BTW-- I use fresh squeezed lemons. And, if you want a good PA Polish spin, use a fine slice of kielbasa instead of the Canadian Bacon. For real. Yummy. (I bet no one else doing Eggs Benedict ever told you THAT!)

EGGS BENEDICT

4 egg yolks

 3 1/2 tablespoons lemon juice

 1 pinch ground white pepper

 1/8 teaspoon Worcestershire sauce

 1 tablespoon water

 1 cup butter, melted

 1/4 teaspoon salt

 8 eggs

 1 teaspoon distilled white vinegar

 8 strips Canadian-style bacon

 4 English muffins, split

 2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

I'll save my crepes for the strawberry postings to come, I LOVE crepes, and another good use for eggs, along with datch. I've posted my Apple Datch recipe in older posts. 

Happy Eating!