Yesturday we made Egg Custard and it was a welcome treat for the whole family, but now we have this leftover egg yolk. There are several things we can do with it. You could just add it to an omlete or some scrambled eggs, or you could have some fun with the kids. This is painted onto the cookie before they are baked, making every cookie a work of art. Make sure you put aprons or old clothes on the kids while they are painting, because it will stain.
1 egg yolk
2 tsp water
food coloring
Beat the egg yolk and water together with a fork. Divide into several small containers. I find old medicine cups work well. Add desired food coloring to get shades you want. Now brush onto unbaked cookies and bake as unsual. This looks so nice without all that added sugar.
Monday, May 16, 2011
Sunday, May 15, 2011
Baked Egg Custard
1 egg white
4 eggs
1/2 C. sugar
1 1/2 tsp vanilla
3 C. of milk
nutmeg or allspice to taste
Preheat oven to 350 F. Oil a 1 1/2 qt baking dish and set it in a shallow pan. Heat milk and sugar over medium low heat until sugar is disolved, stirring constantly. Beat eggs and egg white until frothy. With mixer on medium speed, very slowly add milk mixture to eggs, so the hot milk will not cook your eggs. Add vanilla, pour into baking dish, and sprinkle with your choice of spice. Pour hot water into the shallow pan and carefully transfer this to the oven. Bake for about 35 minutes or until custard is set in the center.
4 eggs
1/2 C. sugar
1 1/2 tsp vanilla
3 C. of milk
nutmeg or allspice to taste
Preheat oven to 350 F. Oil a 1 1/2 qt baking dish and set it in a shallow pan. Heat milk and sugar over medium low heat until sugar is disolved, stirring constantly. Beat eggs and egg white until frothy. With mixer on medium speed, very slowly add milk mixture to eggs, so the hot milk will not cook your eggs. Add vanilla, pour into baking dish, and sprinkle with your choice of spice. Pour hot water into the shallow pan and carefully transfer this to the oven. Bake for about 35 minutes or until custard is set in the center.
Tuesday, May 10, 2011
Chicken Mushroom Casserole
Alright, yesturday you made the Roast Tarragon Chicken and everyone in the family loved it. Now you have a thigh a back and two wings left. Its not enough for another meal. Your husband will not eat leftovers so you cannot pack it it in his lunch. You do not own a dog. Being aware of rising grocery prices you do not want to through it out, so you decide to recreate. You will need :
leftover chicken
1/2 lb sliced mushrooms
1 lg onion chopped
2 tbsp butter or margerine
12 oz egg noodles
10 oz can of cream of mushroom soup
Saute onions and mushrooms in butter over medium heat until onions are slightly browned. Remove skin and bone from chicken and chop into small pieces. You should have about a cup of chicken. Boil noodles as package directs and drain. Stir together chicken, onions, mushrooms, noodles, and soup. Turn into a greased casserole dish bake at 350 F until completely heated through. About 30-40 minutes. You could just warm it in the microwave but I think baking tastes better.
I have been known to add a can of peas to this; asparagus is good too, just so I don't feel the need to make a salad or other vegetable.
leftover chicken
1/2 lb sliced mushrooms
1 lg onion chopped
2 tbsp butter or margerine
12 oz egg noodles
10 oz can of cream of mushroom soup
Saute onions and mushrooms in butter over medium heat until onions are slightly browned. Remove skin and bone from chicken and chop into small pieces. You should have about a cup of chicken. Boil noodles as package directs and drain. Stir together chicken, onions, mushrooms, noodles, and soup. Turn into a greased casserole dish bake at 350 F until completely heated through. About 30-40 minutes. You could just warm it in the microwave but I think baking tastes better.
I have been known to add a can of peas to this; asparagus is good too, just so I don't feel the need to make a salad or other vegetable.
Monday, May 9, 2011
Roast Tarragon Chicken
1 whole 3-3 1/2 lb chicken
2 tbsp tarragon
4 tbsp butter or margerine
1/2 tsp salt
1/2 tsp pepper
preheat oven to 350 F. Remove as much fat as posible from cavities and place in roasting pan. In a small pan, heat butter just until melted and stir in remaining ingredients. Brush chicken all over and inside cavities with butter and herb mix. Bake for about 2 hours, basting every 15 minutes with pan drippings or remaining butter. Serve with your choice or vegetables.
2 tbsp tarragon
4 tbsp butter or margerine
1/2 tsp salt
1/2 tsp pepper
preheat oven to 350 F. Remove as much fat as posible from cavities and place in roasting pan. In a small pan, heat butter just until melted and stir in remaining ingredients. Brush chicken all over and inside cavities with butter and herb mix. Bake for about 2 hours, basting every 15 minutes with pan drippings or remaining butter. Serve with your choice or vegetables.
Friday, May 6, 2011
Introduction
I thought it might be a good idea to start off by explaining the purpose of this blog. I do not believe in throwing anything away just because we do not want it anymore. Either you find another use for it or find someone else who can use it. This philosophy goes double for food, especially in today's economy.
If I had a dollar for every time I have been told "I cannot stand leftovers" or "My husband, and/or kids will not eat leftovers" I would be a very wealthy woman. I often have leftovers, but my husband and kids seldom knew it. I think I can show you how to take that leftover and create something completely new with it.
Now there are some meals like lasagna that just can not be improved upon, but it freezes so well that it is not an issue. So next time the kids are off to some after school event and it is just you and the spouse for supper, nuke the lasagna and add some candles and garlic bread and you are all set for some quality time.
So, what I will be doing here is, each week I will post both a recipe and what to do with any leftovers so that you and your family can enjoy them twice
If I had a dollar for every time I have been told "I cannot stand leftovers" or "My husband, and/or kids will not eat leftovers" I would be a very wealthy woman. I often have leftovers, but my husband and kids seldom knew it. I think I can show you how to take that leftover and create something completely new with it.
Now there are some meals like lasagna that just can not be improved upon, but it freezes so well that it is not an issue. So next time the kids are off to some after school event and it is just you and the spouse for supper, nuke the lasagna and add some candles and garlic bread and you are all set for some quality time.
So, what I will be doing here is, each week I will post both a recipe and what to do with any leftovers so that you and your family can enjoy them twice
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