Baked Egg Cups

I saw a couple of interesting posts while perusing Printerst a couple of nights ago and tried my hand this morning - Roasted Egg cups with ham.
Here are the two posts that I saw:
Bacon, Egg, and Toast Cups
Baked Egg Cups

I didn't have any bacon in the house (I know, for shame...), but I did have some deli ham (Kroger Private Select Smokehouse ham) that I had just bought, so off I went.
First, I spray greased the muffin pan and the cups with some bread I had rolled flat.
Then I placed a slice of ham in the cup, a little bit of cheese, and then cracked an egg into it.
I topped each with a little salt & pepper and a couple of strips of prosciutto.
Then into the oven (375º) for 20 minutes, and voila, breakfast!












Give it a try!

Enjoy,
Lorence

Italian Meatballs

Last Friday was the office holiday party and due to so many budget cuts, there's no money in the department budget for going out or catering or much of anything at all. Kinda stinks, but we sucked it up and had an Italian potluck. The result was a real good lunch of antipasto, salad, fruit, lasagna, a most excellent cheesecake, and my contribution, meatballs in sauce. It's been a long time since I made Italian meatballs, so I went looking for recipe in my old cookbooks and I found this one for spaghetti and meatballs in my 1980 Betty Crocker International Cookbook. I didn't make the spaghetti, just the meatballs. They were good - no pictures, though, sorry. I'll post them next time. And there will be a next time.

Meatballs!
Ingredients:
1 1/2 pounds ground round
3/4 cups dry bread crumbs *(make your own)
1 medium onion, finely chopped
1/2 cup milk
1 egg
2 Tablespoons fresh grated Parmesan**
1 Tablespoon chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper

* Make your won breadcrumbs - I toasted some 2 day old Italian bread, let it cool, then ran it through the food processor to make the bread crumbs.
**2 Tablespoons? Really? No. I added a little more, about a 1/2 cup.

Method:
1) Heat oven to 350.
2) Mix all of the ingredients together and use the very best mix mixer you've got, your hands!
3) Shape the mixture into 1 1/2 inch balls. (For easier shaping, dip your hands into cold water from time to time.)
4) Place on an ungreased jelly roll pan (I lined mine with heavy duty foil for easier cleanup).
5) Cook uncovered 15-20 minutes. (I "sacrificed" one to make sure they were done. Yummy.)

As for the sauce, well, I went easy and cheap. Once at work, I put the meatballs in a crockpot, and added a 26 oz can of Hunt's Garlic & Herb Spaghetti Sauce. I gave it a quick stir and let it sit in the crock on low from about 0900 until lunch at 1130.

Enjoy,
Lorence

Quick Dinner - Mock Lasagna

Back in October, we picked out a recipe from one of our old cookbooks that looked like a quick easy meal and wound up with a quick tasty meal that we've made a couple of times since. 

 We love a good lasagna (who doesn't?), but don't ever take the time to make one. 

 This has become a easy substitute. 

Mock Lasagna 

From "Hearty Family Favorites" (Time-Life Books). 

Ingredients: 

1 Medium Onion, coarsely chopped 

1/2 lb Italian sausage 

3 cloves of garlic, minced 

1/2 pound Farfalle (aka bow tie pasta) 

15 ounce can crushed tomato (or diced in juice/puree works, too) 

2 Tablespoons tomato paste 

1 bay leaf 

1 1/2 teaspoons dried basil 

1/2 teaspoon red pepper flakes 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

2 cups grated part-skim mozzarella 

Method: 

1) Preheat the oven to 400. 

2) Bring a large pot of water to a boil (for the pasta). 

3) Coarsely chop the onion. 

4) Remove the sausage form the casing (if using link sausage). 

5) Crumble the sausage meat into a medium skillet over medium heat and cook, stirring, until the meat is no longer pink. 

6) Add the onion and garlic and cook, stirring, until the onion is translucent, 3-4 minutes. 

7) Add the pasta to the boiling water and cook to al dente per package instructions. 

8) Meanwhile, Add the tomato paste, crushed/diced tomatoes (including juice), bay leaf, basil, red pepper, salt and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to Low, cover it and simmer for 10 minutes. 

9) Drain the pasta. 

10) Remove the bay leaf from the sauce. 

11) Assemble the dish - Cover the bottom of an 8-inch baking dish with 1/3 of the sauce. Top the sauce with 1/2 of the pasta and half of the mozzarella. Top the cheese with 1/2 of the remaining sauce and all of the remaining pasta. Top the pasta with the remaining sauce and cheese. 

12) Bake uncovered for 15 minutes, or until heated through. 

 I like to let the cheese brown just a bit. I also add some seasoning (basil/oregano) to the top layer of cheese.

Step 6: Browning the sausage, garlic and onion

Step 8: added the tomatoes and seasonings (yup, that's the bay leaf in the center)

Step 11: first stage, sauce and pasta layers

Step 11: Assembly complete and ready for the oven

The end of step 12: Out of the oven and ready to eat!

Quick and easy - a decent meal in under 40 minutes! 

Enjoy, 

Lorence