Tag Archives: cheese

SuperBowl /March Madness Party Tips and Potato Skins

It’s time to kick-off some tips for SuperBowl, (and every other Bowl) and get into March Madness parties…and any other ‘Football” parties anywhere in the world.(Too bad it is so long between World Cup matches,I love  them!)

Many of the recipes in the archives would suit a nice and easy buffet, which is the only way to go when it comes to watching events and for all-day parties.

Remember that there is probably going to be a lot of hands-in-the-air and jumping-up, either in celebration or in disgust, decided by the individual on how the plays go and who makes them!

Depending in just how long you anticipate your guests, some or all, to be there will help you to make the choices of foods to offer. Are you going to have fellow fans in for most of the pre-game programs as well as the game itself?Or just for the game, which will be long enough,(expect four hours for the SuperBowl.)
If you are expecting things to go on for some time, you are going to want some of the foods to come out at varying times; some substantial, some snack-type, some sweet. It does not matter how many or how few, people need food , people want interesting food and you don’t want to work too hard to make a nice spread. Much can be done ahead of time.

Ideas for your offerings can be founds among those already posted in this blog. They are:

Lentil Soup, Bean Soup [August Archives], Savory Bread Rolls, Taco Salad, Teriyaki Pork , Meatball Stew[Sept. Archives; which also tells of “Pitfalls and Parties”],Zucchini One-Bowl, Cookies and Sarah Ballance’s Pecan Bars [October Archives], Crispy Veggies, Vegetables with Cheese Sauce[November Archives], Ham, Broccoli, Potato & Cheese Casserole [Dec. Archives],Salads, Vegetable Pasta Salad [Previous Post]
All can be made ahead of the game day and, (with the exception of the Cheese Sauce and Salads), frozen even earlier and re-warmed before your guests arrive.

I will admit that I have waaaaay overdone the football theme at times. I made 2 kinds of cookies, one in cut-outs that were ball-shapes and helmet-shaped and iced them in the teams’ colors and , using the side of a spoon to ‘drop’ the Chocolate cookies, I made them reasonably football-shaped and put ‘laces’ on them with icing.[ October Archives]. I made chicken salad football-shaped, covered it in brown sesame seeds and made cream cheese ‘laces’. I made a Crab Cheese Ball the same way, but in walnuts:Football cheeseballfootballcheeseball

I made a quarter sheet cake and covered it with green colored coconut for grass, used white icing for hash marks and goalposts, wrote the teams names in the end zones and made candy shaped like footballs and helmets,(and colored them in the teams’ colors).

In other words, I went nuts.
There is no need for all of that, really.(OK, I will admit; I made the cheeseball when I made the one for New Year’s Eve; it is in the freezer and it will come out for the SuperBowl. But see? Many things, most things, can be made ahead of time. )

Chili is a traditional food here for the SuperBowl…and I will let you in on my shameful secret: It’s McCormick’s Mild Chili mix in a packet. I brown one pound of ground beef, drain it, add one can of petite diced tomatoes and one can of kidney beans .That is it. I usually two pounds and then it is two cans of tomatoes, two packets of mix and one can of light red kidney beans and one can of dark. How creative can I get?
If you make your own chili, good for you; I have never made one that I like as well as this easy recipe. It is ready in no time, (especially if you have pre-browned the ground beef; it will last in your refrigerator for days, or you can pre-brown the beef and freeze it. You can freeze the chili, too, but it takes almost as long to warm it as it does to toss it together in a pot and simmer it for a short time;that’s all it takes.)
Texans may get really get upset with me; they claim chili has no beans. Here, people add spaghetti; I have no idea why. If you are into trading ground turkey for beef, that is up to your taste but as far as I am concerned, there is not enough chili powder in the world to hide the fact that it is turkey. I don’t dislike turkey at all, but I do not believe that it is a substitute for beef in any recipe.

Do you know all of your guests well? Do you know their tastes and dietary restrictions? Is there any chance that someone will be bringing a guest whom you don’t know? Always have meatless alternatives; always have dairy and gluten-free and low sugar ones. It’s a nicer to have a variety and it’s healthier, too.
Don’t forget to look for ideas for more foods in the Meatless Protein Combinations [Sept.Archives]

No matter what you make, keeping the hot food hot and cold food cold is a challenge that you must meet. Depending on how for your TV is from your kitchen, you can keep food hot in pots on low heat on the stove, or in oven-proof stoneware or bakeware in your oven , set on 200F.(SuperBowl isn’t a time for your finest china and  your crystal anyway.) You can use slow cookers, warming trays, buffet servers and even press electric frying pans and rice cookers into warming service. Just make sure that you have a sturdy table and place it against a wall. Never have electric cords where anyone needs to walk by or around or where people have to reach over hot pots or servers to get to other foods and drinks.

ways to keep food warm for serving

ways to keep food warm for serving

Borrow slow cookers, or warmers if you must, but
you should have at least one slow cooker; you can get them for under $20. The big one here was about $35 and came with the little warmer as a bonus. The mini buffet-style warmer I have here was under $30, (and was given to me by my sister); the warming tray was left behind by the previous tenant and found when I moved into a place nearly thirty years ago. The electric frying pan was my mother’s.(Quality lasts.) If you anticipate doing entertaining, look for sales; you can get many of these at even lower prices. They make things easier, but are not necessities.(That is my rice cooker in the middle.)

It is easier to just prepare to put out small portions of cold foods and replenish the serving dishes, or if you have the room, prepare several dishes/platters and switch them out before the food becomes room temperature. Use a picnic cooler for extra storage room,(and place outside if the weather is cold).

You don’t want to miss the game and the fun …and let your guests see you working too hard; be a gracious host.

Make sure you hit your local dollar market/stores and pick up extra small, covered plastic storage containers for leftovers and for sending some home with your guests. YOU WILL HAVE LEFTOVERS ; that is a commandment! Never underfeed guest and never underestimate the appetite of sport fans, (especially male ones!) You may also want to pick up some covered, compartmentalized ‘carry-out’ containers; men love these and you can find them at dollar stores in packets of 10 for a dollar.
I often keep covered carry-out or pre-made item’s plastic containers in which to give away food. (“Recycle, Reduce, Reuse”). Foil pans are in all stores, (and cheap in dollar markets), and are also good for giving away food. Try never to give food on plates or in containers that you want to keep; you may not get them back. People may be too rushed to remember, or embarrassed if they break, or give them ‘back’ to the wrong person.(My aunt ‘returned’ my mother’s best cake dish to her next door neighbor.The woman took it and never told my aunt that it wasn’t hers!). If you want to use ‘real’ plates or bowls, use any odd pieces you may have or buy some at your local dollar store or  from you favorite charity thrift store. And put a note on your gift to pass the plate/bowl along.

Some people consider chicken wings another ‘must have’. My next post (I hope) will be on chicken wings and how easy it is to make them and how to make a variety of them.

 

3 Potato Skins  (9)

Make your own Potato Skins; make them healthier and wow ’em in the process.
Scrub potatoes and peel them in long strips. Place the strips in cold water and make mashed or Parsley Potatoes [December Archive], withe the insides, especially if you are making the Ham Casserole or other recipe for the party.

Line a flat baking sheet with parchment paper or foil. Brush with vegetable oil of your choice,(I prefer regular olive or peanut oil), and sprinkle with salt,(preferably sea salt, but any will do).
Place the potato skins outside-down on the prepared baking sheet, brush the insides (top) with  vegetable oil and sprinkle them with…whatever you like! Some ideas are: Cheddar cheese; Pepper Jack cheese, parsley/ paprika/rosemary; chipotle; garlic/oregano; chives, with salt and pepper; Italian seasoning, (parsley, basil, marjoram); turmeric/ garlic; garam masala; or any group of herbs you like; mix or match them with cheeses, too.

Bake at 400F until very firm. When cool, these may be frozen wrapped well, with paper or plastic between the layers, and after thawing, can then be re-crisped in a hot oven before serving.

Don’t forget a fruit. A fruit tray is not hard to make and much less expensive if you do the slicing yourself. Fruits that will quickly oxidize,(turn brown), like bananas, apples and pears, will not do so as rapidly if they are dipped in either citrus soda or pineapple juice.Some people use lemon juice,[wince!].
If even THAT is too much trouble or you don’t feel that you will have the time, make a fruit salad, and feel free to use canned/jarred pineapple, plums, peaches, mandarin oranges, berries,(or frozen, thawed berries).This can be made a day or two ahead of time, and you’ll be glad it’s there.

Have plenty of ice and non-alcoholic drinks…good water, coffee, sodas and teas, with sugar and sweeteners on the side. Limit the alcohol if serving and cut it off long before your guests need to leave.Make sure they eat and drink plenty of clear fluids before and after.

Make sure there is a variety of chips, pretzels and/or popcorn or other non-sugary snacks. Avoid messy desserts and melting ones, such as those with whipped cream or ice cream, puddings and ‘molten cakes’. You are better off with cupcakes, muffins or bar-type cakes,(brownies, etc.), than a cake you need to cut. Cakes are seldom  pretty once they are  cut and are often a sticky mess; men, especially, don’t want to deal with the mess, (and you don’t need it on our floor or in the rugs).Plus, it takes up a lot of table room, you can put muffins and bar cookies stacked or in a basket.

I hope to get back with more recipes; if you have any questions, please shoot them my way! And no matter who wins or loses, I hope you at least get a kick out of the SuperBowl ads, like I do

Useful, Delicious Cheese Sauce

I have a recipe I want to share in the next post; it calls for my Cheese Sauce. I hesitated to add this recipe, as I very recently read that Martha Stewart makes a recipe close to this for her macaroni and cheese. I have never used this on macaroni, but I just might. However, let it be known that although Martha and I may have the same idea, I learned the basics at my mother’s elbow. Martha May have been making it before I was, I don’t know when she actually started to cook. She is a lot older than I am,(MEEE-OOOW!), but I learned the basics at my mother’s elbow.(My mother was old enough to be Martha’s as well; I’ll concede that).

First, you have to make a basic white sauce. It’s easier than you think.(Omit the onion, cheese and nutmeg and you have a basic ‘roux’,(pronounced “roo” or “rhoo”.) I will post recipes using it in the future.

Cheese Sauce
Take:
4 Tbsp. butter or margarine
2 Tbsp. minced onion,(fresh, or use 2 teaspoonfuls of onion powder, or onion juice and add after the sauce is thickened)
1/3 cup of flour (all purpose)
2 cups of milk
dash of white pepper,(or paprika)
dash of nutmeg,(optional)
dash of pepper sauce,(optional)
1 ½- 2 cups grated medium-sharp cheddar cheeses; I like a mix of both.If you throw in a piece of Gouda or other yellow cheese,it’s wonderful ( You can also make this with Pepper Jack, at your own risk..and it is not as versatile)

Melt the butter, (some people prefer it browned; I do not advise it). Cook the onion until tender, (again, not browned).
Remove from heat and slowly stir in the flour until it is as smooth as it can get with the onion bits in it; no flour lumps. It will be a thick paste.
Slowly add the milk,(a whisk comes in handy). Return the pan to the heat and stir constantly over medium heat ,(preferably with a wooden spoon), until it is quite thick. (If you need to leave it for any time, be sure the heat is very low and then whisk it strongly. Be sure to get the bottom of the pan and edges stirred throughout the entire cooking process).
Add the pepper or paprika, pepper sauce, nutmeg and /or onion options,(if using)
Lower the heat and add the cheese, stir until thoroughly melted and warmed through.
There you have it.

Now, serve it over any vegetable, baked fish, chicken, pork.

Pour over beef sliced thinly, piled on a bun thickly and make a delicious sandwich.

Serve over toast for a version of ‘Welsh Rabbit‘.

Mix with prepared rice or couscous for a side dish or as a complete non-meat protein,(rice/grain with dairy).Add cut green beans, peas or asparagus.

(Non-vegetarian: add grilled meat bits)

Pour over potato wedges, ‘Tater Tots’ or French fries for another tasty meatless protein; You can punch it up by topping it with meatless “Bacon Bits” or crispy-fried vegetable of your choice.

(Non-vegetarian: top with crumbled bacon).

Or, go ahead and pour it liberally over macaroni in a casserole dish. Top with extra cheese grated and bake until bubbly and browned..at least, that is what Martha would have you do. Make it with my blessing!

Placed in a sterilized jar and kept refrigerated, this will last for weeks;(do not freeze).

Kept chilled in a fancy jar or one with a fancy napkin or material square on the lid,this would also make a nice food gift.( You could add it to a basket of fresh vegetables, or pasta , couscous and/or fancy rice.)Just add a list of suggested uses and advice to keep it cold until use. Microwave or warm on stove on low,stirring often.

Today I am adding a link to Food Bloggers’ ‘Support For Sandy. We are joining together to offer support by posting comfort foods we’d share with people in crisis, and to raise awareness for the continuing need for those who were in Sandy’s destructive path.

I have chosen to re-post my Savory Bread Roll-ups, which can be made quickly, frozen and thawed when needed.They are good warm or can be eaten cold, and are good for anytime from breakfast to midnight snack.
I have posted pictures of three, two with meat and one vegan version.

Savory Bread Roll-ups

If bread making is your thing, make basic dough. If you have a bread machine, pull it out. If not, use frozen bread dough, (thawed, of course).

Roll into a rectangle about ¼ inch thick on a floured surface. Brush with melted butter or margarine. Spread fillings (recipes to follow), to within two inches from all sides. Fold in the short sides; roll up from one long side to another, Pinch ends and press to close. Place on a cookie or baking sheet, which has been brushed with butter or margarine,(or lined with parchment paper); curve bread roll if necessary. Slice or snip slits through top layer about 3-4 inches apart. Cover with clean kitchen towel , waxed paper or foil; let rise to double in size in a warm spot. Uncover and brush with melted butter or margarine. Bake at 325F for about 45 minutes- 1 hour, or until the bread is thoroughly browned.(Do not cook at a higher temperature; the middle will not bake).

Meat Filling Suggestions:

Chopped roast beef, or shredded roast beef lunch meat with shredded medium–to sharp cheddar cheese; (a little prepared horseradish sauce optional).

Shredded ham with mild cheddar cheese

Shredded turkey (or turkey lunch meat) with pepper jack cheese

Pepperoni or salami with mozzarella or provolone cheese

Cheese Filling Suggestions:

Any cheese, preferably with sautéed onions

Soft cheeses, (cream cheese, Neufchatel, mascarpone) with herbs and or dried vegetables:

[ Italian blend, or basil, parsley and marjoram;

Southwest blend or any favorite chili powder, (chipotle, mesquite, etc), cumin,for example]

Mixed with red or green salsa

Seeded,(poppy, pumpkin, caraway, sesame)

Mixed with red hot sauce

Mixed with sautéed vegetables; [onions, bell peppers, sun-dried tomatoes, olives, carmelized            zuccini

Any favorite cheese spread, (pimento cheese, onion dip, avocado)

Vegetable Filling Suggestions:

Sautéed or caramelized onions

Hummus,( regular or vegetable, or mixed with seeds)

Sautéed vegetable combinations, (mix & match): onions, tomatoes, peppers, artichoke hearts, asparagus,caramelized zucchini,black olives

Dehydrated vegetable flakes, (available often mixed in supermarkets or separate, (tomatoes, peppers), usually in specialty markets

Drained, mashed white beans (canned or homemade) with onions or garlic; chives, parsley, white pepper; dehydrated vegetable

Savory Bread Rolls: Turkey and Cheese/Vegetable/Pepperoni and Cheese

You Know Beans

 I have been asked to post recipes before I go any farther, which is probably where I should have started in the first place. Bear with me, while I get a feel for where this blog should go; I’m open for suggestions and questions.

I should have explained that this all started as a letter to answer a call from an alumna of my husband’s college begging for ideas for ‘meatless Fridays’, as her kids were tired of tuna sandwiches and mac & cheese. I later had the idea to put out a pamphlet when I saw people struggling with meatless or less-meat entrees. Then I started a book when I found that people were intimidated by the idea of  entertaining. I wanted to help put people’s minds at ease. So here I am pulling pieces out of the middle of what supposed to be my book, and kind of making hash of it all! This blog is not about meatless eating. It is about eating and entertaining.

But here are the first recipes, most suitable for Lenten Fridays, Ash Wednesdays, vegetarian, some vegan, some cutting back on cholesterol, and of just plain good food.

I will give recipes with as many optional shortcuts as I can .

 

There will be plenty of meat recipes and tips in upcoming postings.

 

Let’s start with beans and legumes.

A slow-cooker, (Crock Pot), is a blessing when it comes to cooking dried beans and legumes. I will go so far as to say it is almost essential when living at high altitudes.(I had a neighbor who confided that although we lived about 25 feet above sea level, as a young bride she used the ‘high-altitude’ directions on cake mix boxes  when she lived in a nearby  high-rise apartment).

Without a slow-cooker, overnight soaking is required, and at high altitudes, bringing the beans to a boil, soaking, rinsing and repeating is required,(and even  then I could not get them soft enough when I lived in Denver.) A basic slow-cooker can be found at the time of this posting from ten –fifteen dollars; well worth the investment. Cooking times may need to be adjusted because of varying temperatures of brands and the size of the cooker.

 

There are quite usable pre-cooked , bottled white beans available in local supermarkets. Canned beans are too soft and not as suitable for these soups.

Note about oils: Extra Virgin (first pressing) olive oil has the taste of olive; regular,(later pressings), olive oils have a more neutral taste, which is actually more suitable for most recipes. Olive oils burns easily. Peanut oil  is good with beans and is better for frying than other oils as it does not easily burn and never smokes.(It is the only oil used in submarines for that reason).. These are the three oils used in my kitchen; Extra V olive oil, regular olive oil, and peanut oil. A little oil not only adds body but aids in the softening of  beans. It can be omitted. I know some people are against any and all oils.

The Country-boy in my father liked black-eyed peas and they were a ‘must-have’ on New Year’s Day, as they are considered to bring good luck.(Why it was continued throughout the years, I’ll never know, as we never had a lot of luck).  Mom liked to add a little vegetable oil to them and to any bean she cooked. My father once caught her and told her never to do it again. If my father was anywhere near the kitchen, she didn’t, but if she knew he’d be out, the oil would go in. Every time he would ask her which brand of peas or beans she had fixed. If she had added oil, they were a good brand; if she hadn’t, well, let’s remember not to buy that brand again, even though he was sure that was the ‘good’ brand he’d eaten the last time.  And Mom would snicker either way, every time.

Nothing could be simpler than these quick, tasty soups. If you have a vegetarian or vegan guest or in the family, they will love you for these:

 

Basic White Bean Soup: (slow-cooker, or shortcut below)

One pound of dried white beans( Navy or Great Northern)

One Tablespoon Salt

¼ cup minced onion

1/8th cup minced celery

two Tablespoons vegetable oil

½ teaspoon white pepper (optional)

one Tablespoon dried parsley (optional)

 

Place all ingredients in a slow-cooker with 1 1/2-2 quarts of cold water. Cook on ‘high’ setting for 8-10 hours, checking and stirring every couple of after the first six. You want the beans fairly soft.

(to cook beans suitable for other dishes, omit celery and onion; cook only for 6-8 hours.

SHORTCUT: Sauté onion and celery in two Tablespoons oil. Add to a pot with  bottled, precooked beans, salt, pepper and one quart of water. Simmer for at least one hour.

Mediterranean White Bean Soup-Greek style

 One pound white beans

One cup of thinly sliced carrots

¼ cup thinly sliced celery

one cup chopped onion

2 teaspoons crushed/chopped garlic,(or 1 teaspoon of dried)

one 16 ounce can of tomatoes or 2 cups fresh, pealed and chopped

½ cup vegetable oil (preferably regular olive oil

one bay leaf

1 Tablespoon salt; 1 teaspoon pepper

(Mediterranean White Bean Soup-Macedonian style:

Omit celery, add 1teaspoon dried thyme)

Add all ingredients to slow-cooker with 1-1 ½ quarts water; cook for 6-8 hours.

SHORTCUT: Cook vegetables with oil, herbs and spices for one hour in 1 quart of water; add bottled , cooked beans. Cook for at least one half hour.

OPTIONS: Serve with open-faced grilled cheese,(cheese on bread under broiler for a few minutes.) Experiment with cheddars, Swiss, Provolone, Muenster, Edam, Gouda and Mozzarella with Parmesan.

Adding a little extra water and quick-cook barley to the soups will make a vegan one-dish complete protein meal, as will adding pre-cooked rice.

More about Rice and rice cookers next time.

Meatless Protein Combinations

The key to low cholesterol, Lenten, vegetarian , (lacto/ovo- vegetarians who eat dairy products and eggs; lacto-vegetarians who indulge in milk and milk products),
vegan, (those who consume and use no animal products), or absolutely fool-proof, non-offensive hosting are meatless-protein combinations. Some of them are not complete proteins, but are close enough. There are several types of non-dairy milks that are readily available in your local grocery store: Soy, Rice and Almond, which I find wonderful, and can not only be substituted for milk as a drink, but in cereal,(cooked or cold), rice, whipped into potatoes, etc. Again, please ask any guest as some of these may cause allergic reactions. There are also Oat and Hemp milks on the market. I have not used these; and I need to experiment more with tofu, seitan and other non-meat proteins.
[Recipes for suggestions with asterisks will be in upcoming blogs]
Examples of non-meat protein combos are:
Beans or legumes with grains, corn (vegan)
Beans or legumes with dairy products.
Grains with dairy products.
Rice or potatoes with dairy products.
Confusing? Not really. You already eat many of them without realizing it:
Macaroni and cheese
Pasta Alfredo
Cheese ravioli or tortellini
Cheese pizza
Cheese sandwich; grilled or on plain bread, or grilled open-faced under the broiler
(Try Cheddars, Swiss, Muenster, my favorite, Gouda, or Mozzarella or Brick
sprinkled with Parmesan.)
Cheese pinwheel breads*.
Cheese tacos.
Peanut butter sandwich, or crackers. (vegan)
Bean, (vegan), (or bean and cheese) burritos.
Bean dip* and corn chips. ( without cheese or sour cream, vegan)
Red (or black) beans and rice. (vegan)
Navy or Great Northern beans and rice. (vegan)
Cheesy rice.
Rice pudding, or rice with milks, (served as breakfast in the South.)
Oatmeal, wheat or rice cereal, cooked in milks.
Dry cereal in milks.
Cream cheese on a bagel, rolls, toast or crackers. (try mixing with honey or fruit
puree).
Cheese and crackers.
Baked potatoes, with sour cream, shredded cheese ,or twice-baked potatoes*.
Potato casserole with cheese or milk-based sauce.
Potatoes, scalloped or au gratin.
Potato soup with open-faced, broiled cheese sandwich, or crackers.
Bean soup* with noodles ( non-egg, vegan) or crackers.
Lentil soup* with rice, (or popcorn instead of crackers).(vegan)
Any of the above soups with corn bread or rice (vegan)
Vegetable Pasta Salad* , (vegan)
“Breakfast” burritos,* without meat.
A tossed salad, with cubed cheese and and/or sesame seeds, (vegan) or
A tossed or layered salad with either cheese or with sesame seeds and cooked
lentils,(vegan)
Herbed Garbanzo or other beans, rehydrated bulgur wheat, cooked rice or croutons, without cheese, ( vegan)
(These can be presented in a tomato or baked into a vegetable* )(vegan)

(To rehydrate bulgur wheat, bring 1 cup of water to a boil, remove from heat and
steep ½ cup of wheat for approximately 20 minutes. Drain and cool. Add to
salad. Serves four. These salads can be a real pick- me- up. They wake Husband
up better than a cup of coffee.)
And Custard or Cheese pies, pastries, torts and blintzes . (These being made with wholesome ingredients.) There are many Mediterranean and Eastern European specialties made with cheeses, eggs, farina or other grains, which can make a light meal when served with fruit .
Maybe you have a family, regional or ethnic favorite that comes to mind when
reading this list. Use your family’s taste and your own imagination for other
combinations. Remember to be careful with the use of dairy products when trying
to avoid cholesterol, and for vegans, who eat no animal products. For all others,
don’t forget the egg, a most useful food for Lent, vegetarians, (who eat eggs,
again, ask), or if your guest avoids beef or pork.
Egg salad*, in a sandwich or stuffed in a tomato*.
Deviled eggs*, or hard-cooked eggs, sliced and on a cheese tray or in a tossed
salad.
Scramble eggs with American or cheddar cheese, tempered with a few drops of
milk. Try using picante sauce or a meatless spaghetti sauce for a surprisingly
filling meal.
Omelets with almost any type of cheese; try adding onions, (with sautéed peppers and
tomatoes for a Spanish omelet), or make frittatas*, which are basically open-faced
omelets, with white cheeses and green onions; add any herb that catches your
fancy. And if you can’t manage an omelet or frittata, or you just break one, turn
it into scrambles eggs and pass it off as if
you’d planned to make it that way. It will taste just as good, and no one will
be the wiser. ( I dropped a Bundt cake on a table just before guests arrived for
dinner. I sliced it at an angle and arranged it nicely on a serving dish. No one would have been the wiser, if my sister hadn’t decided
to make an embellished version of the story the night’s entertainment.)
All of the egg recipes above could be served with a carbohydrate; biscuits,
muffins, croissants or toast, which aid in the absorbing the protein.
Try serving something other than white sandwich bread: toast wheat, multi- grain, Italian, rye, pumpernickel, and your stand-by, raisin, make an interesting and flavorful addition. If you have a bread machine, pull it out. It is an easy way to make something that seems a little special and you have used very little effort in doing so. On the other hand, some bread recipes call for vegan no-nos: egg, milk, or honey, which is not often thought of as an animal product.
Honey is the only food that will not spoil, ( if it crystallizes, you can warm it back to perfection in a microwave or better yet, with its opened container sitting in boiling water, stirring at intervals until smooth), but should not be used by children under two, and perhaps by folks with compromised immune systems, as it can contain spores which can cause a rare type of botulism, and infant digestive tracts are not ready to render them harmless, as older, developed ones do . Science knows that honey consists of about 90 per cent sugar and 10 per cent water, but has never been able to be duplicated it, no matter what you have heard. Once, a very tipsy relative by marriage came in bearing gifts. Lifting them out of her bag, she listed them off ; among which were peanut butter, candy, flowers to plant and a jar of honey. Doing a double take before setting the honey on the table, she woozily and laboriously focused in on the label and added, “This is clover honey, not regular bee honey.” Trust me; it was bee honey. Most of the honey purchased bottled in the United States is clover honey, made from nectar collected from clover flowers, because Americans like a nice, light, mild honey spread, but bees will utilize any nearby flower. There would be no apples, pears, peaches or any fruit without pollination from bees, and therefore there are many different honeys out there, often used in food processing. So, even in eating fruit you are utilizing bee power, so give them some respect, their stingers not bee-ing the only reason. In most larger supermarkets you can find Orange blossom, buckwheat or honeys made from other pollens and nectar. Generally speaking, the darker the honey, the stronger the taste. I suggest fruit spreads, jellies, jams and margarine, ( some softened, mixed with cinnamon and sugar, vanilla ), peanut and nut butters as spreads for you vegan guests…..or, rather, their breadstuff