MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salami & Eggs
Categories: Beef, Eggs
Yield: 3 Servings

2 tb Parve margarine or schmaltz
2 sm Onions; chopped
6 oz (150 g) salami; cubed
6 lg Eggs; lightly beaten
Fresh ground black pepper
Fresh chives; chopped

In a skillet, melt schmaltz or margarine over low heat.

Add onions. Saute over medium heat until translucent.

Stir in salami.

Pour eggs over salami and onions. Stir over low heat
until soft curds form. Be sure to remove from heat
before the eggs get dry.

Season with pepper.

Garnish with chives, and serve with toasted bagel.

Recipe by Itzhak Perlman on an Emeril show in TVFN

From: http://kosherfood.about.com

Uncle Dirty Dave's Archives

MMMMM

... Surprising thing about young fools is how many survive to become old fools --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to All <=-

Title: Salami & Eggs

The way my favourite deli in Ottawa did that was slice the salami
into rounds, notch them so they didn't curl up when fried and served
with scrambled eggs on the side with rye toast.

Dicing salami and onions and mixing them both into the scrambled
eggs is good too.


Cheers

Jim


... I can eat 2 fried eggs, 3 if they're scrambled, 6 if they're devilled

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

Title: Salami & Eggs

The way my favourite deli in Ottawa did that was slice the salami
into rounds, notch them so they didn't curl up when fried and served
with scrambled eggs on the side with rye toast.

That's similar to what Harry Stine did at his Kosher deli. Except he
cooked the eggs to order.

Dicing salami and onions and mixing them both into the scrambled
eggs is good too.

That sounds decent. Mostly I do ham, bacon or sausage crumbles for the
meat in scrambled eggs (if not going for "straight-up").

Here's a meatless take on an omelet. Anmd a use for the apples you got yesterday. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Apple Omelet
Categories: Eggs, Fruits, Dairy
Yield: 1 Serving

3 lg Eggs
1 md Tart apple; peeled, cored,
- thin sliced
1 tb Dairy sour cream
1 tb Cream or half & half
1 tb Brown sugar
2 ts Butter
1/2 ts Ground cinnamon

Beat eggs with cream until fluffy; set aside.

In a large skillet/frying pan, melt half (1 teaspoon) of the
butter. Add apples, cinnamon and brown sugar. Saute until
tender - stirring often. Empty contents to a bowl or plate
and set aside.

Clean the frying pan. Melt remaining butter. Pour in egg
mixture. Cook as you would an ordinary omelet. When eggs are
90 percent set, flip the omelet. In the center of the
open-face omelet, spread the sour cream and top that with
most of the apple mixture.

Fold omelet and transfer to a plate. Top with remaining
apple mixture.

For a long time I thought the concept of fruit (or anything
sweet) in an omelet was too weird. If you're like I was,
this omelet will change what you think. It rules!

Makes 1 serving

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Kitchen

MMMMM

... Young music store clerk couldn't locate Gershwin's "Rap City in Blue".
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to JIM WELLER <=-

That sounds decent. Mostly I do ham, bacon or sausage crumbles for the meat in scrambled eggs (if not going for "straight-up").

That sound delicious. I like to put a little shredded sharp Cheddar cheese in scrambled eggs also or mix in some freshly pre-cooked hash browns.

Speaking of ham and cheese, here's a favorite recipe of mine for dinner. I normally use boxed au gratin potatoes because I'm lazy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ham and Cheese Potatoes Au Gratin
Categories: Meats, Cheese/eggs, Vegetables
Yield: 2 Servings

2 c Sliced peeled potatoes,
-cooked
1 c Diced cooked ham
1 tb Minced onion
1/3 c Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1 c Shredded cheddar cheese (4
-oz.)
3/4 ts Salt
1 ds White pepper
Chopped fresh parsley

Combine potatoes, ham and onion in a greased 1-qt casserole; set
aside. In a saucepan, melt butter or medium heat; stir in flour until
smooth. Gradually add milk, stirring constantly until mixture
thickens and bubbles. Add cheese, salt and pepper; stir until the
cheese melts. Pour over potato mixture and stir gently to mix. Bake
at 350 degrees for 35-40 minutes or until bubbly. Garnish with
parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92
SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

___ MultiMail/FreeBSD v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)