DIET - PALEO STYLE FOOD - AVACADO Egg Salad - Recipe

PALEO pic by paleosuperhuman

Paleo Recipes

I love Egg Salad,and i love Avacado.

So, I was naturally intrigued by this recipe by fellow Hub writer, paleosuperhuman.

I recommend it to all of you Avacado lovers out there.

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Bacon Pie - Quiche - Old Recipe - Breakfast

Bacon Pie - pic by mykraftfoods.com

How to Make Impossible Bacon Pie

We will be using this recipe often. It is from fellow Hub writer, SusieQ42, and is an old recipe that looks easy to make.

We have guests visit us often, and we will make this one shortly for one group in a few weeks.

I like the flexibility you have with adding ingredients, to make the recipe your own, and the fact that it will take a lot less time to feed them breakfast than normally.

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SEVEN-UP POUND CAKE - Recipe

A ShoeBox Recipe

This old ShoeBox Recipe is an oldie from the past.

I remember it being popular in the Sixties and Seventies. 

It uses part of a Seven-Up Soft drink as an ingredient, but any carbonated Lemon/Lime flavored soft drink will do in the recipe.

It is easy to make and tastes great.

INGREDIENTS:

3              cups       Sugar

1/2           lb.           Butter

1/2          cup         Crisco

5             large       Eggs, mixed

3             cups       Flour, plain

1             tbs.        Baking Powder

1             tsp.        Vanilla flavoring

1             tsp.        Lemon flavoring

3/4         cup         Seven-Up Soda

DIRECTIONS:

1.       Cream the Butter, Crisco and Sugar together for two minutes.

2.       Add the Eggs, Flour, Baking Powder and flavorings to the mixture one at a time while stirring constantly, until well blended.

3.       Fold in the Seven-Up.

4.       Pour the mixture into a well-buttered cake pan.

5.       Bake in a preheated 325F oven for 1-1/4 hours, or until done (using toothpick method)

6.       Remove from the oven and let cool before removing from the pan.

NOTE: Toothpick method= Stick a toothpick into the center of the cake and if there is cake mix stuck to the toothpick, then the Cake is not done.

OMELET with MUFFIN - RECIPE

Breakfast, as everyone knows is the most important meal of the day for many of us.   

But, when you are trying to control your weight, you need to balance that fact with the knowledge that you need to keep certain levels of your breakfast, like Calorie, Fat, Carb, Salt, Sugar and Fiber content within certain bounds.

  This recipe is a REAL FOOD  meal recipe. It is an actual Omelet that my wife made for me recently, and has a good combination of the key nutrients that you need every day, while minimizing the levels of some of the nutrients.

INGREDIENTS:

2              large      Eggs, scrambled

2              oz.         Canadian Bacon, sliced

2              tbs.        Cheddar Cheese, shredded

2              tbs.        Onion, White, chopped

1/4          med.      Tomato, chopped

1/2                        English Muffin, Low calorie, Low Fat

1              pinch     Salt

1/4           tsp.       Black Pepper

DIRECTIONS:

1.       Break the eggs and scramble together in a bowl and then pour into a small lightly greased sauté pan.

2.       When the eggs are about half cooked, place the Onion, Cheese, Salt and Pepper evenly over one half of the cooking Omelet.

3.       Fold the empty half of the Egg over to cover the other half of the Omelet.

4.       Cook the omelet until the bottom is done and then flip and cook the other half for one or two minutes.

5.       Remove the Omelet from the heat, and place onto a plate, then spread the tomato pieces over the Omelet.

6.       Toast the one half of an English Muffin and lightly spray the top with a non-fattening Butter flavored spray.

7.       Serve Hot.

NUTRITIONAL INFORMATION:

Calories-               331

Total Fat-             17.2g

Sat. Fat-               7.1 g

Cholesterol-         472.8g

Sodium-               909.3g

Carbohydrates-    16.4g

Fiber-                  3g

Sugars-                3.6g

Protein-               30.4g

Buttermilk Custard Pie - RECIPE

Here is a simple little Dessert Recipe that I got from my Sister-in-Law, Virginia.

SIMPLE RECIPE, RICH DESSERT: We were invited to dinner at their house last week, and she served this up as one of the desserts. I ate a piece, and Boy, was it good.
I stopped eating this great dessert though, after just one piece, because my taste buds told me:  
Hey, Lookout Bro, anything this good has to be really really fattening.
A quick look at the ingredients and, it is obvious that this recipe will never make anyone's list of low-fat, low-cal desserts.
But, It REALLY is GOOD! Try It!

INGREDIENTS

1-1/2       cups       Sugar
1/2           cup        Bisquick
1              cup        Buttermilk
1              Tsp.       Vanilla flavoring
1/3           cup        Margarine, melted
3              large      Eggs

INSTRUCTIONS:

1-  Mix all of the ingredients in a bowl until well blended
2-   Coat a Pie Pan with cooking spray.
3-   Pour the mixture into the coated Pie Pan, and place in a preheated 350F oven.
4-   Bake for 30-minutes or until Golden Brown, and remove before it is set in the middle.
5-   Allow to Cool and it will set.

NOTE: From Virginia: "After it sets, it will still be a little JIGGLY".

Freezing Eggs - A Frugal Tip

Eggs!   

Sometimes you just need a few for the occasional breakfast or salad garnish.
And at times, especially when baking on holidays you can use up to several dozen eggs over just a few days.
One way to save some money is to purchase eggs that you may need in a few weeks or months even, while they are on sale at a low price and then freeze them until needed.

Yes, I said freeze your eggs. They can be stored in this way for 1-3 months without any damage to them, and then just take them our from the freezer and thaw them overnight and you have nice fresh eggs ready to use.

Raw whole eggs, raw egg whites and hard-boiled eggs can be frozen; but not eggs in the shell.   

One quick way to freeze egg whites is to place them in an ice tray and then freeze.  After freezing, remove the cubes and transfer them to a freezer container. 

You can prevent raw eggs and yolks from becoming thick when freezing, by adding either 1-1/2 teaspoons of sugar or 1/8 teaspoon of salt for each 4 eggs frozen. 

But be sure to label the freezer container with what you added for future reference. 

Thaw frozen eggs overnight in the refrigerator when possible; otherwise, you can thaw them under cold running water.

I place the sealed bag in a large bowl of room temperature water and let then sit on the counter. It only takes a couple of hours to thaw this way.

• This selection is from the Book by Don Bobbitt called; FOOD FACTS.