Thursday, November 8, 2007

Thursdays Blue Plate Specials

Breakfast: Egg-in-a-Frame
Broiled Grapefruit

Egg-in-a-Frame: Use a biscuit cutter to make a hole in a slice of Texas toast or thick cut French bread slice. Butter both sides of both the circle and the frame. Heat a heavy skillet to medium hot. Place both pieces of bread into the skillet, put a pea-sized piece of butter into the frame and break an egg into it. Cook until egg is done as desired (over easy, medium or hard. If cooking scrambled, whisk with a fork before pouring into the frame.) Serve hot with the toasted circle on the side.

Broiled grapefruit: Cut grapefruit in half and cut around each section to loosen. Sprinkle with 1 Tblsp brown sugar and a dot of butter. Place on a baking sheet under preheated broiler and broil about 5 minutes. WATCH CAREFULLY. Rind will look browned and topping will be melted when done. Serve warm.

Dinner:Potato Soup

Dinner: Potato Soup:
Potato Soup: Peel and cut 3-4 potatoes into wedges. Cook 15-20 minutes in boiling water until soft. Grate when coool enough to handle. Meanwhile, scald 1 quart milk with 3 thick slices of onion. Melt 1/4 cup butter in a saucepan. Stir in 1/4 cup flour, 1 tsp salt, 1/8 tsp pepper, 1/4 tsp celery salt and 1 tsp dried parsley. Whisk until smooth, stir into milk-potato mixture. Serve hot.

Lunch: Sour Cream Coffe Cake
Make filling of 1/2 cup brown sugar, 1/2 cup shopped nuts and 1 1/2 tsp cinnamon. Grease a Bundt pan and preheat oven to 350. Cream together 3/4 cup softened butter, 1 1/2 cup sugar, 3 eggs and 1 tsp vanilla until smooth. Mix in 3 cups flour, 1 1/2 tsp baking powder, 1 1/2 tsp soda and 1 1/2 cup sour cream. Spread half of batter in Bundt pan. Sprinkle with half the filling. Pour remaining batter and sprinkle with filling. Bake 60 minutes until wooden pick comes out clean. Cool 10 minutes in pan and then remove. Serve warm.

Supper: Gringa Style Stuffed Poblanos
Yellow Rice
Refried Beans

Guacamole: Peel, pit and mash 3 ripe avocados. With an electric beater, mix in 1 finely chopped Roma tomato, 2 Tblsp onion, 1 clove garlic, 1 chopped jalopeno. Chill until serving time.

Stuffed Poblanos: Marinate 2 chicken breasts in 1/2 cup lime juice, 1/4 cup Balsamic vinegar, 1/2 cup olive oil and 1 clove mashed roasted garlic for 2 hours. Grill or broil until juices run clear. Slice into thin strips. Mix chicken with 1 can cream of mushroom soup, 1/4 cup sour cream, 2 Tblsp cumin, 1/2 tsp turmeric and 1 cup chredded Monterrey Jack cheese. Roast 5-6 Poblano peppers under preheated broiler until all sides are blackened. Immediately place peppers in a Dutch oven, cover and let stand 10 minutes. Scrape the blackened skin from each pepper, remove stem and cut a slit down one side. Stuff peppers with the chicken mixture, place in casserole and heat through. Sprinkle with more Jack cheese and serve hot, with the usual sour cream, guac, salsa and extra cheese.

Yellow Rice: Melt 2 Tblsp butter in a sauce pan. Saute 1/2 cup chopped onion and 1 cup long-cooking rice. Cook and stir until rice looks milky. Stir in 1 Tblsp cumin and 1 tsp turmeric and 2 cups chicken stock or broth. COver and cook 25 minutes or until all liquid is absorbed and rice is done.

Refried Beans; Open can. Place beans in pan. Heat through.

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