.....Advertisement.....
.....Advertisement.....

Uncle Bob’s Cookin

-A A +A
By Bob Fortunato

Which came first, the chicken or the egg? I love to eat both so it doesn’t matter. It is better to use free range local eggs, the store factory farmed eggs have less nutritional value. The local eggs have more vitamins and greater nutritional value than factory farmed eggs. You can see and taste the difference. I love egg salad, deviled eggs, poached eggs, scrambled eggs and fried eggs. Eggs go well with many other foods, such as potatoes, onions, peppers, cheese, etc. When I went to elementary school my mother would use hard boiled eggs in egg salad, chicken salad and ham salad for my packed lunch. Eggs are basic for breakfast and brunch eggs with bacon, sausage or potatoes are classic. Deviled eggs are so good for parties, picnics and cook outs. Omelets may contain mushrooms, onions, cheese etc. My father was not a good cook, so when my mother wasn’t home, my father mixed any refrigerator leftover with scrambled eggs for our dinner. When I was in college I loved to eat scrambled eggs and fried pepper sandwiches with Italian seasoning and parmesan cheese on an Italian roll. Eggs are not just for breakfast, they are good anytime. How about scrambled eggs and cheese fried in a tortilla for lunch or dinner? Here are a few recipes:

Breakfast Special

1 can cream of onion soup, 32 oz. frozen hash brown potatoes, 1 can cheddar cheese soup, 3 oz. cream cheese, softened, 1/2 cup chopped onions (optional). Grease 9 by 13 pan, mix all ingredients together in a large bowl, pour into pan. Bake at 400 degrees for 40 minutes. Makes 10 to 14 servings.

Egg Casserole

1/4 cup flour, 1/4 cup melted butter, 4 eggs beaten, 1 cup cottage cheese, 2 cups shredded Monterey cheese, 1 4oz. can chopped green chiles, Salt and pepper. Mix flour and flour butter. Add eggs, cheeses and green chiles, pour into greased 11 by 7 pan. Bake at 350 for 30 minutes, garnish with chopped tomatoes.

Pickled Eggs

2 tsp. ground ginger, 2 tsp. pickling spices 12 peppercorns, 3 1/2 cups white vinegar, 12 hard cooked eggs, peeled, 3 cloves garlic, 2 medium onions, sliced, 1/2 tsp. dill weed.

Combine ginger, pickling spices, peppercorns, and vinegar in a saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes. Place eggs in a crock or glass jar. Pour hot liquid over eggs, add water if necessary to cover. After adding onion, garlic, and dill weed, close lid and refrigerate a week. Serve in wedges. Eggs may be kept months. An easy to make pickled eggs is to save the juice from pickled beets and pour over eggs and refrigerate.