Egg Drop Soup

I absolutely love egg drop soup. I found this recipe back in 2008 on recipezaar, printed it, made it once and lost it. I recently found it and made it again. This post is for you Michelle! :) The chef who gets the credit is Joy Boss on recipezaar.

Egg Drop Soup
3 cups chicken broth
1 tsp salt
1 dash white pepper
1 medium green onion, chopped with top
2 eggs, slightly beaten

Heat broth, salt and pepper to boiling. Stir green onions into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. Makes about 3 cups.

Scrambled Eggs with a Twist

The true name would be Brunch Eggs. The teammate is JustJanS from Warrnambool Victoria Australia. She found the recipe on the internet. I think it's just a fancy way to make scrambled eggs. The kids really liked it and it reheated just fine in the pan (NOT the microwave) for Russell when he got home from work late. The original recipe called for corn kernels - but that just doesn't sit well with me. Eggs and corn? Not at this house. At least together. For a meal. Oh - and I learned the bell peppers are called capsicum in Australia!

Scrambled Eggs with a Twist
4 oz cream cheese, softened for about 1 minute in the microwave
3/4 cup diced green bell pepper
3/4 cup diced red bell pepper
3/4 cup thinly sliced green onion
4 TBSP butter or margarine, divided
9 eggs
1/4 tsp red chili powder (You can't taste it. I promise.)
salt and fresh ground black pepper to your tastes
6 slices of bacon, cooked and crumbled
hot buttered toast for serving
extra chopped green onions for garnish

Saute bell peppers and onion in 2 TBSP butter or margarine over medium heat just until softened. Add sauted veggies to the cream cheese and mix well. Combine eggs and spices. (I prefer to do it in a blender until the eggs are nice and frothy. That's just me though.) Melt remaining 2 TBSP butter or margarine in pan. Add in cream cheese/veggie mixture and egg/spice mixture. Cook over medium heat until eggs are done to your specifications. Not everyone likes them the same. I prefer to have them not soft. Serve over hot buttered toast. Sprinkle with crumbled bacon (I figure one bacon slice per person) and garnish with extra chopped green onion.
We had this for dinner and used my homemade bread for the toast to make a very satisfying meal.

Cannelone Crepes

This yummy recipe comes from Mom Zaugg. She made it for her family while they were growing up. The first time I had it was before Russell and I got married. I instantly fell in love with it.

Cannelone Crepes

Crepes:

2 cups flour

2 cups milk

1/4 cup oil

1/4 tsp salt

3 eggs

Beat together until well blended. Cook in crepe pan or if you are me and don't own a crepe pan...I do mine on the pancake griddle and use a spatula to spread them out so they are thin. As the crepes are done cooking I like to lay them on a clean kitchen towel, overlapping slightly. Set aside when done making crepes.

Filling:

1 8 oz cream cheese, softened

2 eggs

2 cups cottage cheese

4 green onions, thinly sliced

1 cube butter or margarine

1 28 oz jar spaghetti sauce

Parmesan cheese

Beat filling ingredients together until fluffy. Fill crepes. I like to fill them peanut butter style. Spread the filling over the crepes like you would peanut butter on bread. Roll crepes and place in a greased 9x13 baking pan. You may need a smaller pan for any extra crepes that don't fit in the big pan. If this is the case - then divide 1 jar of spaghetti sauce over both pans. Otherwise use the entire jar of sauce on the big pan. Sprinkle with parmesan cheese. Bake at 350 degrees for 3o minutes uncovered. We like this with homemade breadsticks.

Picnic Party Potato Salad

This is by far the best potato salad I have ever had. I think the secret is the Italian Dressing. I got this recipe from my mother-in-law Sheri Zaugg. I don't know where she got the recipe from. It's pretty much a staple at any Zaugg family gathering. I only get to have it when we visit their house or if I make it to take somewhere like a potluck or funeral, etc. Russell and the boys are not fans of potato salad period and I can't eat the whole batch myself.

Picnic Party Potato Salad
5 lbs potatoes - red OR russett, diced, skins can be left on
1 cup sliced green onions
1/2 cup Italian dressing
1 cup mayonnaise
1/4 cup mustard
3 tsp salt
2 cups sliced celery
4 hard boiled eggs, peeled and diced for the salad
5 hard boiled eggs, peeled and sliced for the top
1/2 cup dill pickle relish
paprika for garnish

Cook potatoes until tender. Drain. Put into large bowl. Add onions and Italian dessing. Toss to coat. Cover and chill at least 1 hour. Combine mayo, mustard and salt in small bowl; pour over potatoes; toss to coat. Add celery, the 4 diced eggs and relish. Gently mix. Place the 5 sliced hard boiled eggs on top of the salad. Sprinkle with paprika.
Serves: 10-12

Open Omelette

This was a very tasty, hearty and filling breakfast! It takes little time to gather the ingredients. This recipe comes from JoyfulCook. My teammate in the February 2010 Aussie/NZ recipe swap. She lives in South Wales, UK. I am changing a couple things in her recipe to make it more to my tastes.

Open Omelette
vegetable spray
1 or 2 eggs, beaten
1 slice ham or bacon, chopped and precooked
1 TBSP tomato, chopped (I didn't have tomatoes so did mushrooms instead)
1 tsp fresh chives, chopped (or green onion tops - the flavor is comparable)
1/2 potato, precooked, diced (I used 1/2 of a baked potato left from another meal- I also warmed them up in the microwave before adding to the pan.)
salt and pepper to taste
small amount of cheese

Heat frying pan that has been sprayed with vegetable oil. Add beaten egg(s). Add other ingredients. Cook over medium heat for about 5 minutes or until the egg(s) is set. I even covered the pan to steam cook the mushrooms and keep the heat in for the potatoes. Very carefully slide the open omelette to a plate and serve with your favorite toast or breakfast bread.