The Cookbook

Egg & Bacon Sandwich Spread

6 large, shelled hard-boiled eggs, cooled or room temperature
2 Tablespoons mayonnaise
2 teaspoons prepared yellow mustard
3 strips of bacon, cooked crisp

Place shelled hard boiled eggs in a mixing bowl and chop with a pastry blender or knives until coarsely chopped. Crumble bacon and add to mixture. Stir in mayo and mustard. Salt and pepper to taste. Spread on bread or toast.

May be doubled.

Spread on bread, this makes a good breakfast or lunch (or even fancy finger type) sandwich. It's a very good use of hard boiled eggs leftover from Easter.

Flash McCord

Omelet in a Bag

The omelets can be mixed ahead and stored in Ziploc®-type plastic bags in your refrigerator for several days. When you get to the campground, drop the pouched eggs in boiling water and . . . presto, you have omelets without the mess.

Ingredients:
4 or 5 large eggs
bacon bits, cheese, veggies, or other omelet goodies
pepper and salt to taste (If you use cheese or bacon, do not add as much salt since the ingredients are salty.)

Directions:
1. Bring a large pan of water to a roiling boil.
2. Whisk all the ingredients together with a fork. Pour the omelet mixture into a sandwich-sized Ziploc®-type plastic bag. Make sure the seal is tight.
3. Carefully place the plastic bag in the boiling water. Let it boil for 14 minutes or until the omelet is nearly set. If you overcook it, it will be rubbery. Cooking time will vary depending on the size of the omelet, the altitude, and the size of the pan. The omelet will continue to cook in the bag once it is removed from the water so remove the bag when the center of the omelet is not quite firm.
Remove the omelet from the bag and serve.

Note #1: The steam in the plastic bag will make it balloon and look like it may burst. In our experience, it won't.
Note #2: With a little coaxing, the bag will lie flat in the water as it heats. You will not need to turn the bag over.
Note #3: Make sure that you keep the omelet mix cold. Without being in their protective shells, eggs will not keep as long. When you cook the eggs, they should get hot enough to kill bacteria-but be on the safe side and keep your eggs cold anyway.

source: http://www.roadtripamerica.com/recipes/Omelet-in-a-Bag.htm

Zephyr's Quiche

1 1/2 C milk
1/2 C bisquick mix
3/4 stick of butter
3 eggs
a pinch of salt
1 C each diced bacon; ham, turkey,
2 green onions; chopped
one 4 oz can sliced mushrooms
1 C grated sharp Cheddar cheese


-= Instructions =-
Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350ºF. for 45 minutes. Let stand for 10 minutes before serving.

While waiting for the quiche to bake, fire up the grill and throw on a biga$$ed 10 ounce ribeye steak. Broil it on both sides until it's screaming for help. When done, eat the steak, throw out the quiche.

Zephyr