is on its way and we Southerners are ready for the gorgeous blossoms.
We all love to go to the mountains or to visit friends for the weekend.
When these special occasions arise, it’s the perfect time to fix up a
hearty breakfast for yourself and your guests. Or, maybe you as the guest
could share your culinary talent with this easy to follow menu.
Lakehouse Coffee "Southern Pecan" (buy it)
Country Style Bacon (buy it)
Farms Honey Jelly (buy it)
of the preparation can be done in advance.
small baking potatoes (about 2/3 LB)
Tab butter (use unsalted always!)
cup each ½ inch diced red, yellow, and green bell peppers (or you can
be cheap and just use green)
½ inch diced yellow onion
cup ½ inch diced celery
cracked black pepper
– 4 ½ lbs corned beef, cut into ½ inch cubes
Tab chopped parsley
a medium saucepan of cold salted water, bring the unpeeled potatoes to
a boil. Boil until slightly undercooked, about 20 minutes. Drain and cool
to room temp, then peel and cut into ½ inch chunks.
2 Tab butter in large frying pan and add peppers, onion, and celery. Cover
and sweat over low heat for 3 or 4 minutes. Add pepper, salt, and cayenne
and continue cooking, uncovered, on low for an additional 3 minutes. Remove
from pan immediately and let cool. Place a large nonstick skillet over
high heat and melt the remaining 4 Tab butter. Add potatoes and cook until
golden brown. Reduce heat to medium and add the corned beef and the vegetable.
Cook until heated through. Season to taste with more salt and pepper and
garish with parsley. Serve with:
cups cold water
teas white vinegar
water in shallow saucepan, add salt and vinegar, and bring to a boil over
high heat. Reduce the heat to a slow simmer. Break 4 eggs one at a time
into a small bowl or cup. Gently slide each egg into the simmering water
from the side of the pan. Poach eggs 2 minutes for soft poach. Using a
slotted spoon, remove eggs from water and drain. Put on plate and cover
gently with foil to keep them warm. Repeat with other 4 eggs, or use 2
saucepans at the same time. But that’s tricky.
cups sifted flour
teas baking powder
teas baking soda
eggs slightly beaten
cup butter, melted
Tab grated orange peel
cup plus 4 teas orange juice
cup butter, melted
oven to 425. Sift together flour, baking powder, baking soda, sugar and
salt. Stir in blueberries, tossing lightly until coated. Beat together
eggs, milk, ½ cup melted butter, orange peel and orange juice. Pour into
dry ingredients and stir until just moistened. Fill greased or lined muffin
tins (medium sized) 2/3 full. Bake for 25 minuets. Remove from tins after
5 minutes and brush tops with melted butter and sprinkle with mixture
of 1-cup sugar and 1 teas cinnamon. Makes 24. Serve with honey jelly.