October 7, 2010 at 9:30 a.m.

An assortment this week from baked omelets to chocolate cake

An assortment this week from baked omelets to chocolate cake
An assortment this week from baked omelets to chocolate cake

Today's recipes are "a little of this and a little of that." How about eggs, chicken and rice, bread and a cake.

A few weeks ago we spent a few days camping up north. I usually make most of our meals in the camper but this time we decided it would be a real vacation as in, I don't have to do much cooking this time. I love to cook, however, a break from something you do everyday is good once in awhile. So, the first morning we had breakfast at a wonderful casual cafe called, "Vanilla Bean." Their house specialty, which is a variety of oven-baked omelets, was our choice for breakfast. We ordered, had coffee and the waitress brought out a huge puffy egg dish. We had never had an oven-baked omelet so this was a special treat, I asked if I could get the recipe. She brought out the owner and I told her I write a food column for our local newspaper and would it be possible to get the recipe. "Sure", she said. "These are the ingredients: 90 eggs and 1 gallon of heavy, heavy cream are the basic ingredients." Obviously this amount is divided, for a large or a "Jan-Size" (smaller) omelet. Figure it out. I used 6 eggs with 1 cup of cream for a dinner plate size. (I hope that's correct, Jan.) Add the other ingredients you would like in the omelet. Turn into a heavy Teflon skillet. Bake at 450 degrees for 8 minutes or until puffed and light brown. (yes, that is the correct temperature and time). Don't flip it! The omelet will sink a little when it comes out of the oven but that's ok. Bud had the larger size and I had the "Jan-Size" that covers a dessert plate. We brought some back to the camper to heat up for another breakfast! That was a high-light of our trip to Two Harbors. We'll be back, Jan!

CHICKEN AND RICE

1 3-1/2 lb. frying chicken, cut up

1/3 c. flour

2 T. canola oil

2-1/3 c. water

1-1/2 c. uncooked long grain rice

1 c. milk

1 t. salt

1/2 t. pepper

1 t. poultry seasoning

Minced fresh parsley - optional

In a shallow pan, dredge chicken in flour. In a large skillet, over medium heat, brown chicken in oil on both sides. In a medium bowl, combine next 6 ingredients; pour into a greased 9x13-inch baking pan. Top with chicken. Cover and bake at 350 degrees for 45 minutes. Remove from pan to serving plate; garnish with parsley.

Makes 4-6 servings.

+++++

SWISS-ONION BREAD RING

2-1/2 t. poppy seed, divided

2 tubes (11 oz. each) refrigerated French bread

1 c. (4 oz.) shredded Swiss cheese

3/4 c. sliced green onions - using part of the green top

6 T. butter, melted

Sprinkle 1/2 t. poppy seeds in a greased 10-inch fluted tube pan (bundt pan). Cut the dough into 40 (yes 40) inch pieces; put half in pan. Sprinkle with half of the cheese and onions. Top with 1 t. poppy seeds; drizzle with half of the butter. Repeat layers. Bake at 375 degrees for 30-35 minutes or until golden brown. Immediately invert onto wire rack. Serve warm.

Makes 1 loaf.

+++++

EASY HOMEMADE

CHOCOLATE CAKE

2 squares (1 oz. each) unsweetened chocolate, melted in microwave, according to pkg. directions

1 egg

1 c. sugar

3/4 c. cold water

1/3 c. canola oil

1-1/4 c. flour

1/2 t. each, baking soda and salt

1 c. semi-sweet chocolate chips

Cool melted chocolate. In a large bowl, beat next 4 ingredients until well blended. In another bowl, combine next 3 ingredients; gradually add to egg mixture until blended. Stir in melted chocolate. Pour into a greased 8-inch square pan. Sprinkle with chocolate chips. Bake at 350 degrees for 32-38 minutes or till a toothpick inserted in center comes out clean. Cool on wire rack.

Makes 9 servings.

Note: Put chicken dish and cake in oven at same time. Be sure to take cake out at specified time. The cake will be ready to eat for dessert when you're finished with your main meal!

TFD: The most common insect found around these parts is the litterbug!

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