Recinprogress

1/2 Cup cheese - about 1/2 cup shredded cheddar or a slice of cheddar or american. One variation is “cheeseburger omelets”. Using leftover hamburgers cut into squares, add diced onion and tomato.

4 Eggs

2 Slices deli ham torn or cut into small squares. (You can sub in bacon or sausage)

1/2 Cup cheese - about 1/2 cup shredded cheddar or a slice of cheddar or american. (Velveeta is great)

1/2 Tbs butter (just use the stick to coat the pan as its heating)

1 Tbsp heavy cream

Salt and pepper to taste.

Heat a non-stick skillet over med heat.
Break eggs into bowl, add cream and stir well w fork.
Coat pan with butter using stick or thin slab.
Add eggs to pan then ham, cheese, salt, pepper.
Constantly stir (fold) with spatula until eggs begin to firm but are still slightly jelly looking. (if you cook too long, the water begins to come out of the eggs and become both overcooked and watery)
Pour out of pan a little early, and they will continue to cook for a minute or so.
Serve

French Toast

1 Egg

2 Tbsp butter, melted. Stick of butter for cooking

¾ Cup milk

2 tsp vanilla extract

2 Tbsp sugar

Cup flour

¼ tsp salt

High quality sandwich bread

Powdered sugar to garnish finished slices

These are best made in a cast iron skillet or similar heavy bottom pan. Use wide tongs or wide spatula to handle the bread after soaking and to flip. It can be a slow process so keep an eye on the heat so it doesn’t get too hot and begin to burn/smoke.

Melt butter. (on low microwave for 20 sec at a time)
Heat large heavy bottom or cast-iron skillet med heat
In a bowl, or shallow pie pan, beat egg.
Whisk in melted butter, then milk, then vanilla, then sugar. Continue whisking in flour and salt.
Coat skillet with a tbsp butter.
Soak 2 slices of bread 15 seconds. Place in skillet.
Cook until golden brown about 2 minutes per side.
Add small slice of butter for each additional 2 slices.
Serve with powdered sugar

Breakfast Sandwich

1 Egg

1 Slice of American cheese (Velveeta)

2 Slices of bread

Butter

Optional mayonnaise

Salt and pepper to taste

Quick and filling. Low-medium heat is key to good eggs. Too low and eggs are slimy. Too hot and they are rubbery with brown crust. Perfect over-easy eggs are messy but so good!

Heat non-stick skillet over low-med heat, coat with butter using a stick from the fridge and wiping pan.
Drop the toast in the toaster.
Crack an egg into the pan, lightly salt and pepper. Cook until the egg white is mostly white and just a thin layer of clear is visible.
Carefully flip the egg and cook for another 30-45 seconds.
Place the cheese slice on the toast.
Place the egg on the cheese.
Optional mayo – spread on top slice.
Cut the sandwich in half diagonally.
Serve

Lunch & Sandwiches

Deviled Eggs

The filling of deviled eggs can have endless variations, it’s fun to experiment. To avoid the greenish ring around the yoke, pay attention to the boil time of the eggs and don’t skip the cooling step with cold water.

6 Eggs

¼ Cup creamy Italian salad dressing

2 Tbsp grated parmesan cheese

Salt and pepper to taste

Place eggs in a single layer of pot. Add water with at least one inch above eggs. Heat water to boil over high heat. Reduce heat and simmer 15 minutes.
Drain. Run cold water over eggs until cool enough to handle; drain.
To peel, gently tap each egg on counter. Gently roll between the palms of your hands. Peel off eggshell beginning at the large end.
Cut eggs in half lengthwise, remove yolks.
Place yolks in a bowl and mash with a fork.
Add Italian dressing. Salt and pepper to taste.
Stuff egg halves with yolk mixture.
Serve

Toasted Cheese Sandwich

Add a slice of ham or tomato with basil for a variation. If you want a real treat buy some high quality cheese from specialty store like our Ohio hometown favorite Pearl Valley or the high quality chain The Cheese Lady.

Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich

2 Slices of bread (Sourdough best!)

2 Slices of American cheese (Velveeta)

Mayonnaise

Heat a heavy bottom or cast-iron skillet to med heat.
Mayo one slice of bread. Place mayo side down in the pan.
Place the cheese on the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.

Toasted Tuna Melt

Add a slice of tomato for a great variation.

Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich.

1 5 oz can of tuna, drained

½ Cup diced celery

2 Tbsp mayonnaise for mix

1 Slice of American (Velveeta) or Swiss cheese

1 tsp Dijon mustard optional

Mayonnaise for bread

In a medium bowl, mix tuna, mayo, celery, (mustard), dash of salt and pepper in bowl.
Heat a heavy bottom or cast-iron skillet to med heat.
Mayo slice of bread, place mayo side down in pan.
Place the cheese on the bread.
Place enough mix to cover the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.

Sloppy Joes

6 Eggs

¼ Cup creamy Italian salad dressing

2 Tbsp grated parmesan cheese

Salt and pepper to taste

Place eggs in a single layer of pot. Add water with at least one inch above eggs. Heat water to boil over high heat. Reduce heat and simmer 15 minutes.
Drain. Run cold water over eggs until cool enough to handle; drain.
To peel, gently tap each egg on counter. Gently roll between the palms of your hands. Peel off eggshell beginning at the large end.
Cut eggs in half lengthwise, remove yolks.
Place yolks in a bowl and mash with a fork.
Add Italian dressing. Salt and pepper to taste.
Stuff egg halves with yolk mixture.
Serve

Placeholder lunch 1

Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich

2 Slices of bread (Sourdough best!)

2 Slices of American cheese (Velveeta)

Mayonnaise

Heat a heavy bottom or cast-iron skillet to med heat.
Mayo one slice of bread. Place mayo side down in the pan.
Place the cheese on the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.

Placeholder lunch 2

Add a slice of tomato for a great variation.

Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich.

1 5 oz can of tuna, drained

½ Cup diced celery

2 Tbsp mayonnaise for mix

1 Slice of American (Velveeta) or Swiss cheese

1 tsp Dijon mustard optional

Mayonnaise for bread

In a medium bowl, mix tuna, mayo, celery, (mustard), dash of salt and pepper in bowl.
Heat a heavy bottom or cast-iron skillet to med heat.
Mayo slice of bread, place mayo side down in pan.
Place the cheese on the bread.
Place enough mix to cover the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.

Stir Fry and Sticky Rice

Prepare protein and mix with soy sauce and sherry in a medium bowl.
Combine garlic, ginger, scallions,2 tsp oil in sm bowl.
Heat 2 tsp oil in 12” skillet on high past shimmering.
Add ½ the protein, cook until done and brown.
Remove to bowl. Add oil, cook the other ½, remove.
Add 2 tsp oil to empty hot skillet. Allow to heat.
Add long cooking vegetables. Cook to crisp-tender.
Add short cooking vegetables. Cook to crisp-tender.
Make room in pan center, add garlic mix. Cook 1 min
Add scallion greens. Stir.
Add Protein. Stir.
Add sauce to pan and stir to coat. Serve.

Generic Stir Fry

Stir-Fry is a formula. Protein + vegetables + sauce + rice. Mix and match ingredients with sauce. e.g. Beef, broccoli, Sichuan. Prepare sauce and vegetables before heating pan.

Flank steak is a good choice for beef stir-fry. Cut it into thin strips against the grain. If using chicken, cut it like the sweet and sour recipe. Mix sauce in small bowl, then add to still hot pan to coat vegetables.

¾ Pound protein

2 tsp soy sauce

2 tsp dry sherry or white wine

1 Tbsp minced garlic or pressed through press

1 Tbsp minced fresh ginger

3 medium scallions (green onions) white parts minced and green parts cut into ¼” lengths.

6 tsp vegetable oil (or peanut oil)

¾ pounds of prepared vegetables

½ Cup of sauce of your choice

Stir fry 1

6 Eggs

¼ Cup creamy Italian salad dressing

2 Tbsp grated parmesan cheese

Salt and pepper to taste

Place eggs in a single layer of pot. Add water with at least one inch above eggs. Heat water to boil over high heat. Reduce heat and simmer 15 minutes.
Drain. Run cold water over eggs until cool enough to handle; drain.
To peel, gently tap each egg on counter. Gently roll between the palms of your hands. Peel off eggshell beginning at the large end.
Cut eggs in half lengthwise, remove yolks.
Place yolks in a bowl and mash with a fork.
Add Italian dressing. Salt and pepper to taste.
Stuff egg halves with yolk mixture.
Serve

Stir fry 2

Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich

2 Slices of bread (Sourdough best!)

2 Slices of American cheese (Velveeta)

Mayonnaise

Heat a heavy bottom or cast-iron skillet to med heat.
Mayo one slice of bread. Place mayo side down in the pan.
Place the cheese on the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.

Stir fry 3

Add a slice of tomato for a great variation.

Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich.

1 5 oz can of tuna, drained

½ Cup diced celery

2 Tbsp mayonnaise for mix

1 Slice of American (Velveeta) or Swiss cheese

1 tsp Dijon mustard optional

Mayonnaise for bread

In a medium bowl, mix tuna, mayo, celery, (mustard), dash of salt and pepper in bowl.
Heat a heavy bottom or cast-iron skillet to med heat.
Mayo slice of bread, place mayo side down in pan.
Place the cheese on the bread.
Place enough mix to cover the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.

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