Tonight for dinner I had an egg salad sandwich with a side of homemade raw fries made from some red potatoes I had laying around the house.
Blogger isn't letting me upload photos right now, perhaps later.
Everyone has their own egg salad recipe, mine is fairly simple, but I like it. Take one hard boiled egg, slice it up (twice) in the mushroom slicer thing that everyone has in their "Kitchen Stuff" drawer. Mix the cubed egg with a spoonful of mayo and a drop of mustard. Then salt and pepper to taste. I put pickle slices on top of the egg salad, it adds a little something extra.
And it was delicious!
Tuesday, April 19, 2011
Sunday, April 3, 2011
Since my husband's a soldier, should it be Freedom Onion Soup?
I've made this a few times and it's always a huge hit, especially with one of my favorite people, who happens to be a vegetarian. Yes, the beef stock is not ideal, but we looked at the bullion cubes I used and the ingredients said less than 2% beef, so we don't worry about it.
French Onion Soup
2 tablespoons butter or margarine
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
2 tablespoons dry sherry or dry white wine (optional- I used some chardonnay that was about to turn)
1 teaspoon Worcestershire sauce
Dash black pepper
6 slices french bread, toasted (I took italian bread and sprinkled it with olive oil when I forgot to pick up french bread at the store)
1 cup shredded Swiss, Gruyere , or Jarlsberg cheese (4 ounces- I used Gruyere and let people add their own to taste)
1. In a large saucepan melt butter, add onions. Cook, covered, over medium-low heat for 8 to 10 minutes or until onions are tender and golden, stirring occasionally. (I added some salt at this point) Stir in broth, sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Meanwhile, sprinkle toasted bread with shredded cheese. Place bread under broiler until ladle soup into bowls and top with bread.
Recipe courtesy of Better Homes and Gardens Cook Book.
French Onion Soup
2 tablespoons butter or margarine
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
2 tablespoons dry sherry or dry white wine (optional- I used some chardonnay that was about to turn)
1 teaspoon Worcestershire sauce
Dash black pepper
6 slices french bread, toasted (I took italian bread and sprinkled it with olive oil when I forgot to pick up french bread at the store)
1 cup shredded Swiss, Gruyere , or Jarlsberg cheese (4 ounces- I used Gruyere and let people add their own to taste)
1. In a large saucepan melt butter, add onions. Cook, covered, over medium-low heat for 8 to 10 minutes or until onions are tender and golden, stirring occasionally. (I added some salt at this point) Stir in broth, sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Meanwhile, sprinkle toasted bread with shredded cheese. Place bread under broiler until ladle soup into bowls and top with bread.
Recipe courtesy of Better Homes and Gardens Cook Book.
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