Ruth Haffly wrote to Dave Drum <=-
IOW an Egg McMuffin.
No, I prefer them as separate items. I'm not sure what kind of meat and cheese McD's uses but I don't care for the way they combine with the
not so great egg on the muffin. We've made our own version from time to time, but I still would rather have the separate components.
Mickey D's uses Canadian Bascon or breeakfast sausage as the meat, the cheese is "American" (mild Cheddar). The egg is just a hard-cooked egg done in a ring to make it round. The other fats food joints use
pre-mix "scrambled" egg.
I'd rather have a good extra sharp cheddar, slice of ham or sausage on
the side and scrambled eggs, grits or wheat toast. Or, instead of the eggs, cheese and meat separate, an omelette with all of them or
veggies.
True enoough. But you're not running a highly profitables fats food
store specialising in sandwiches. When I hake something like that as
"hand food" I'll use Cheddar, Co-jack, Colby, Ementhal (Swiss), or a
slice of pepper-Jack. If not doing sausage I'll do crispy cooked "real"
bacon.
I really like this recipe - but I don't make it often since I don't
drink beer at home and the other 5 cans of a six-pack take a lot of valuable space in the icebox.
Title: Brussels Sprouts in Beer
Categories: Five, Vegetables, Beer
Yield: 2 Servings
I like Brussels sprouts, most of the time roasted, with a drizzle of of balsamic vinegar and tossed with crumbled bacon. The only way Steve
will eat them is thin shaved in a kale salad mix we've found at Sam's
Club and Wegman's.
I always figured they were some sort of dwarf cabbage. I like 'em
baked, broiled, fried, steamed, boilede, etc. Whole or halved. Never trie4d (that I know of) shaved.
Check out some of the prepackaged salad mixes; that's where we find the shaved sprouts.
I buy the salad bags sometimes when they're on special offer. They sare
mostly chopped lettuce, maybe some shredded carrot and little else. On
some evenings I'll slice a few radishes, dice a tomato and dump them &
a bag of premix "salad" into a big serving bowl and pour the dressing on.
Then chow down and make that supper on its own. Or, I might do this:
(halved if I'm by myself)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Cobb Salad
Categories: Greens, Vegetables, Fruits, Beans, Cheese
Yield: 4 Servings
8 c Mixed greens
1 c Tomato; diced
1 c Red onion; diced
1 c Jicama or carrot; peeled,
- diced
1 c Bell pepper; diced
1 c Fresh corn kernels *
1 c Avocado; peeled and diced
16 oz Can black beans; rinsed,
- drained
1 c Monterey Jack; shredded **
1 c Baked tortilla chips; coarse
- crushed
MMMMM-----------------LIME-CILANTRO VINAIGRETTE----------------------
3/4 c Tomato juice
1/2 c Cilantro sprigs
1/4 c Fresh lime juice
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Ground cumin
1 sm Jalapeno; halved, seeded ***
* Frozen, thawed if fresh is out of season
** Pepper Jack will work here, as well - UDD
*** Serrano works well for a bit more heat and a
somewhat different flavour profile.
TO MAKE THE SALAD: Place 2 cups of mixed salad greens on
each of 4 plates. Arrange 1/4 cup tomato,1/4 cup onion,
1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4
cup avocado, and one-fourth of beans in individual rows
over the salad greens. Sprinkle 1/4 cup Monterey Jack
cheese and 1/4 cup crushed chips over each salad.
Drizzle 1/4 cup lime-cilantro vinaigrette over each
salad.
TO MAKE THE LIME-CILANTRO VINAIGRETTE: Place ingredients
in a food processor or blender; process until smooth.
Pour into a bowl; set aside. Yield: 1 cup
Makes 4 servings
Source: Compliments of the Idaho Bean Commission
From:
http://www.recipelink.com
Uncle Dirty Dave's Kitchen
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