Jerry and I went to the local feed/farm store and purchased 25 chicks. Not a smart move considering all the eggs we would eventually end up with. There is a term in the chicken world called sexing the chickens. It basically means finding out if they are male or female. I'm glad I didn't have to do it. The store employee apparently didn't do such a great job either, because we ended up with about seven roosters. We named all the girls Jill and all the boys, Bob. We brought home those sweet little fluffy chicks and put them in their very attractive chicken coop with a heat lamp. I painted the coop periwinkle blue with white trim; after all you need a lovely environment to live in. Their fenced in section had a mature black walnut tree that flourished from all the organics the girls were dropping.
All of a sudden some of our little chicks started dying. I contacted a young man who was in the Master Gardener program I attended. His family owned a commercial chicken farm and I figured he would know what to do. He asked me if they had pooh (he actually didn't use that word) on their butts and I said yes. He told me it was sticking to their feathers and they were getting clogged up and I would have to remove it. I said, sorry I don't do that and he informed me that if I didn't they would all die. Jerry was traveling a lot and wasn't home so it was up to Brittany and me to save them. Brittany and I purchased boxes of baby wipes and plastic gloves and every few hours we would check their little behinds and wipe off pooh left on their tiny tushes.
I called my mom and told her what I was doing and she started laughing and laughing and said, "I don't believe you "Miss Prissy" you would never do anything like that." Well, I'm here to tell you I was doing it. Finally after a few weeks, baby chick tush washing was no longer required.
When the eggs started coming they didn't stop. Once again, as with the vegetables, we were giving away eggs to friends and neighbors who started hiding from us. The Bards, laid beautiful brown eggs and the showgirls, laid small pastel eggs and of course they were all organic.
After a number of years we decided to move back to California (we missed Brittany) and we needed to adopt out the girls. I put an ad in the newspaper saying "beautiful chickens free to a good home, but you can't eat them. They lay great eggs and need space to roam." The first call I received came from a dear grandmotherly woman who said her son and daughter-in-law would like the chickens. I said "fine, but they can't eat them." I got a huge box, filled it with fresh hay, poked holes in the box and put the Jill's in. When the couple arrived in a vintage station wagon it was filled with about 8 kids in the wayback. The man got out of the car and I said "hello I'm Julia and it's a pleasure to meet you." He stared wide eyed and said nothing. His wife, wide eyed with stringy long hair and a few missing teeth said nothing. I said "here are my beautiful girls and I have them boxed and all ready for you, but remember do not eat them." Do you think I said that enough? He grabbed the box, opened up the back of the wagon and threw all those Jill's in there! Kids were screaming, chickens flying and the couple got in their car and drove off. My poor girls, I just knew they were going to be chicken stew that evening, as I was sure the kids were wringing necks even before they left the driveway. I sat down on the back porch and started laughing and crying at the same time.
Recipes with eggs; from savory to sweet and all wonderful to eat. Remember unless otherwise noted all eggs will be large. Enjoy the recipes!
Coffee Cake
1 stick butter, room temperature
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
1 Tbl. fresh orange zest
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 1/2 cups dried cranberries
Preheat oven to 350. Sift flour, baking soda, baking powder and salt. Butter and lightly flour a 9 x 13 pan. Place butter and sugar in bowl of mixer and beat until fluffy. Add eggs one at a time beating well after each addition. Add vanilla, zest and beat well, add dry ingredients and mix well. Add sour cream and cranberries and mix until smooth. Place in baking pan and top with coarse or turbinado sugar, if desired.
Julia's Stuffed French Toast
8 oz. cream cheese, softened
3/4 cup jam of your choice (raspberry, strawberry, blueberry, blackberry)
1/4 cup pecans, finely chopped
1 loaf of French or Italian bread
6 eggs
1/2 cup whole milk
1/4 cup whipping cream
1 tsp. pure vanilla extract
Fresh berries
In a mixing bowl, combine the cream cheese, jam and finely ground pecans. Cut the bread into diagonal pieces about 1 1/2-inch thick. Cut a pocket in each slice, but don't go too deep. Stuff with the cream cheese mixture. In a large casserole, whisk together the eggs, milk, cream and vanilla. Place each piece of toast into the egg batter and let it soak up for a couple of minutes on each side. Heat a large saute pan to medium and spray with cooking spray or use butter and a little oil. Cook the toast until golden brown on each side and cooked in the middle. If you are making a big batch, preheat oven to 200 and hold pieces on baking sheet until all are finished. Garnish with fresh berries. Whatever type of jam you are using, garnish with those berries. For syrup, melt any type of jam you used in the french toast, adding a little pure maple syrup and serve with the French toast.
Julia's Decadent Corn Bread
1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 cup butter, melted
1 1/2 cups milk
2 eggs
1 cup sharp cheddar cheese, grated
1 jalapeno, seeded and chopped
Tabasco, few dashes
1 cup creamed corn
3 Tbl. honey
3 scallions, chopped including green part
Preheat oven to 375. Lightly spray an 8x8 pan with cooking spray. In a bowl, add cornmeal, flour, baking powder and salt and mix together. In another bowl, add honey and butter and beat until light and fluffy, about 5 minutes. Add milk, Tabasco, creamed corn and eggs and mix well. Pour the milk mixture and the cheese, scallions and jalapeno into the cornmeal, flour mixture and mix by hand until just combined. Place in pan and bake until golden about 30 minutes.
Strawberry Lime Muffins
1 cup fresh strawberries, chopped
1/2 cup butter, softened
1 1/2 cup sugar
4 eggs
1 tsp. pure vanilla extract
3 cups-all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. lime zest
1 cup buttermilk
Coarse sugar for topping
Preheat oven to 350. Line 12 muffin cups with paper liners. In a bowl, sift flour, baking powder, baking soda and salt. In large mixing bowl cream butter and sugar, mixing well. Beat in eggs one at a time, beating after each addition then add vanilla. Stir flour mixture into creamed mixture, until incorporated. Add lime zest and buttermilk, and berries, stir until just moistened. Do not overmix or muffins will be tough. Fill muffins cups about 3/4 and sprinkle each muffin with sugar. Bake for 18 to 20 minutes then cool on rack.
Pasta Carbonara
2 large egg yolks, beaten lightly
1 1/2 cups half-and-half
7 slices of good quality bacon, chopped and cooked crisp
1 cup onion, chopped
2 Tbl. garlic, minced
1/2 cup Parmesan cheese, grated
1/2 cup Italian parsley, chopped
salt and freshly ground black pepper
1 lb. linguine
Bring large pot of salted water to boil, add linguine cook al dente. Drain well and return to pot and mix in a little olive oil. Make the sauce; lightly beat the yolks and half-and-half in a bowl and set aside. Cook bacon in large skillet until crisp, drain on paper towels. Reserve 1 Tbl. bacon fat and cook the onions until translucent about 5 minutes. Add garlic and continue to cook 2 more minutes. Reduce heat to low and add the egg mixture, whisking constantly and cook until the sauce begins to thicken slightly about 2 - 3 minutes. Stir in 1/4 cup of cheese, salt, pepper and bacon remove from heat. Add pasta and toss until well coated. Place on platter and sprinkle with parsley and extra cheese.
Pecan Chocolate Pie (my mom's recipe)
1 cup all-purpose flour
1 Tbl. sugar
1/8 tsp. salt
1/2 cup butter, chilled and cut into pieces
1 1/2 Tbl. cold water
1/2 tsp. pure vanilla extract
Filling:
1 1/4 cup light corn syrup
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
3 eggs, well beaten
3 Tbl. butter, melted
3 tsp. dark rum (not extract)
1/2 tsp. pure vanilla extract
1/4 tsp. salt
1 3/4 cups pecan halves
3/4 cup good quality chocolate chips
Whipped cream, garnish
Place dry ingredients in food processor. Pulse to combine. Add the butter and pulse until crumbly. Add the water and vanilla. Pulse until the dough just comes together. Remove and form a disk, cover with plastic wrap and chill 15 minutes. Roll the dough on a lightly floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate. Refrigerate until needed. Preheat oven to 350. In a large bowl whisk the first 8 ingredients of filling mixture together. Stir in the pecans. Scatter the chocolate over the prepared pie crust and cover with the filling. Bake until center is set about 45 to 50 minutes. Let cool completely on wire rack. Serve with a dollop of whipped cream which you have add a little powdered sugar and rum extract too when beating.
Julia's Basic Turkey Meatloaf (Jerry and I don't eat beef, but we love ground turkey for burgers or meatloaf)
2 lbs. ground turkey
3 garlic cloves, chopped
1 onion, chopped
1 red bell pepper, chopped
olive oil
2 eggs, lightly beaten
salt and freshly ground black pepper
2 Tbl. Italian parsley, chopped
2 Tbl. basil, chopped
1 Tbl. Worcestershire sauce
1/2 cup ketchup
Panco breadcrumbs
1/4 cup whipping cream
Preheat oven to 375. In a saute pan, add a little olive oil, add onion and pepper, cook until softened, add garlic and cook about 2 minutes. Remove to large bowl. Add ground turkey to bowl, salt, pepper, parsley, basil, Worcestershire sauce, ketchup, whipping cream and eggs. Mix gently, then add in Panco breadcrumbs until you have a texture that is not too wet, but not too dry. Don't overmix or it will be tough. Place on baking sheet and form into a rectangular loaf shape about 5 inches high. Place in oven and bake for about 1 - 1 1/2 hours. Just before it's done, add sauce if desired and continue baking. Remove from oven and let rest for about 10 minutes before slicing. Sauce: 1/2 cup ketchup, 1 Tbl. brown sugar, 1 Tbl. grainy mustard. Stir together and pour over meatloaf
Cranberry Orange Bread (my mom's recipe)
2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 cup butter, softened
1 Tbl. grated orange zest
3/4 cup orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/2 cup pecans, chopped and lightly toasted
Preheat oven to 350. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, baking soda and salt. Stir in butter until mixture is crumbly. Stir in orange zest, orange juice and egg, just until moistened; stir in cranberries and nuts. Spread in loaf pan. Bake until pick comes out clean about 55 to 6o minutes; cool on rack.
The Delicious Deviled Egg. Did you know that the deviled egg originated in ancient Rome? The term deviled in reference to food was first used in the 18th century. In the 19th century it came to be used most often referring to spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients used to stuff in the yolk cavity. Currently, in some parts of the United States (south and midwest) the term is called "dressed eggs". This is especially true when the eggs are to be served at a church function, to avoid dignifying the word "deviled." I say Amen to that. During my catering day's I have made many a deviled egg.
For the perfect cooked egg follow these instructions; place eggs single layer in saucepan. Cover with cold water to cover eggs. Cover pot with lid and bring to boil, as soon as water comes to full boil, remove from heat and let stand covered for 13 minutes. Drain water and immediately place in ice bath. Let set for a few minutes, then run cold water over eggs when peeling.
Smoked Salmon Eggs (my favorite)
12 hard boiled eggs, peeled - salt and freshly ground black pepper, 1 tsp. capers, rinsed and chopped, 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tsp. fresh lemon juice and 1 tsp. zest, minced, 1 tsp. Dijon mustard, 8 Tbl. smoked salmon, minced, 2 scallions, minced, 1/2 tsp. paprika, fresh dill, minced for garnish. Cook eggs and cut in half lengthwise. Place yolks in bowl and mash, add rest of ingredients (except salt, pepper and dill), and stir together. Season with salt and pepper to taste. Spoon yolk mixture back into whites. Sprinkle with dill, cover and refrigerate.
Mexican Deviled Eggs
12 hard boiled eggs (peeled), salt and freshly ground black pepper, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tsp. cumin, 1 Tbl. cilantro, finely minced, 2 scallions, minced - 1/2 jalapeno, seeded and finely minced - 2 Tbl. prepared salsa, drained well -paprika for topping. Cook eggs and cut in half lengthwise. Place yolks in bowl and mash, add rest of ingredients (except salt, pepper and paprika) and mix well. Season with salt and pepper, to taste. Spoon back into whites and sprinkle with paprika.
Mustard Deviled Eggs
12 hard boiled eggs (peeled), salt and freshly ground black pepper, 1/2 cup mayonnaise, 1 tsp. fresh dill, chopped - 2 Tbl. red onion, finely minced - 2 heaping tsp. Dijon mustard, 1/2 tsp. vinegar, dash of cayenne, Italian parsley, chopped for garnish. Cook eggs and cut in half lengthwise. Place yolks in bowl and mash, add rest of ingredients (except salt, pepper and parsley) and mix well. Season with salt and pepper, to taste. Spoon back into whites and sprinkle with parsley.
Horseradish Bacon Deviled Eggs
12 hard boiled eggs, (peeled), salt and freshly ground black pepper, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 heaping tsp. prepared horseradish, 1 heaping tsp. Dijon mustard, 2 slices bacon, cooked crisp and chopped fine, fresh chives, chopped for topping. Cook eggs and cut in half lengthwise. Place yolks in bowl and mash, add rest of ingredients (except salt, pepper and chives) and mix well. Season with salt and pepper, to taste. Spoon back into whites and sprinkle with chives.
Bon Appetit
"My God Shall supply all your needs according to
His riches in glory in Christ Jesus".
Philippians 4:19
No comments:
Post a Comment