The Day After The Feast

One of our favorite times of the year is the morning after Thanksgiving day.  All of the dishes have been done and put away.  Family is no longer fighting for the best part of the turkey and best of all the football games are over and done with so everyone can once again become as close to normal as they usually are.
Really though the reason we like the morning after is because breakfast is our favorite meal and to be able to share it with family once in a while is a real treat.  So here we sit, scrambled eggs on the plates, a slice of ham on the the serving tray and a huge side order of hash brown potatoes just waiting to be devoured.
Now that's what we call living and hope that you do too.

Sit down now and put the napkin on your lap or just tuck it into the shirt collar and dig in.  Nobody is looking beyond their own plates right now so just enjoy.

Happy Eating to All... and now I think it might just be nap time again.  What do you think?

THE WORLD'S BEST POTATO WEDGES

Image by rockYOface via Flickr

These tasty golden wedges of potatoes, seasoned with herbs and cheese, are an old family favorite. Easy to make and economical as well. Give this one a try. You'll keep coming back for more, we guarantee it.

INGREDIENTS:
6 medium sized potatoes
Water enough to cover the potatoes while boiling
A dash of salt
3 tablespoons of oil
1/2 teaspoons of salt
A dash of black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon of dried thyme leaves
A dash of cayenne pepper
1/3 cup grated Parmesan cheese
2 tablespoons of Cheddar cheese

PREPARATION:
Scrub unpeeled potatoes well and cut each potato in half lengthwise. Then, cut into even wedges.
Boil potato wedges for 5 minutes in salted water. Drain and pat dry.
Spread the wedges in a single layer on a lightly greased baking sheet.
Sprinkle with oil, spices and herbs.
Sprinkle with cheese.
Bake at 425 degrees for about 15 minutes.
Once the cheese is melted bake for another 10-12 minutes or until potatoes are golden brown.
Serve as a snack or with pork chops, chicken, meat loaf or hamburgers.

**If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenevr possible, try to eat the skins. They provide valuable nutrients.

Steve and Kim

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Breakfast Bologna In A Bowl

When I was young my family would go on small camping trips. I don't remember much about the campsites or where we went but I do remember the fantastic smells of food cooking over the small two-burner Coleman stove. Here is one of my favorites that I still make today. I think you'll enjoy it. Simple, fast and delicious is all I'll say about it. Give it a try tomorrow morning. Your kids will even love this one.

INGREDIENTS:
1 package of sliced bologna. Thin sliced works best.
2 eggs.
1 cup of shredded potatoes.
Shredded cheese of your choice.
Salt, Pepper as seasoning.
1 Naval orange sliced.

PREPARATION:
In a frying pan (preferably iron skillet) drizzle a small amount of butter, Pam or olive oil.
Place a slice of bologna onto the hot pan being sure that it heats evenly. You would normally slice into one side of the meat to keep it from curling but don't do that. You want it to curl up at the edges forming a small cup.
While this is frying take another pan and scramble the eggs. I prefer to mix the cheese into the eggs while they're cooking but if you prefer you can just add it to the top after the eggs have cooked.
Once the meat is fried and curled place the scrambled eggs in the small cup that has been formed.

While all of the cooking was going on you should also have been frying your shredded potatoes to a nice browned consistency. Serve these along with your fried bologna bowl along with a slice of fresh Naval Orange.

And to drink along with this tasty meal... perhaps a tall glass of frosty orange juice or a nice hot cup of coffee.

Good Morning To You!
Steve and Kim

ONION-ROASTED POTATOES

Carolyn Smarszcz, from the Boven Birth Center, Holland Hospital offered up this delicious recipe for Onion-Roasted Potatoes. Thanks Carolyn!

INGREDIENTS:
2 pounds of red potatoes sliced 1/2-inch thick (I prefer them unpeeled). 1/3 cup vegetable oil. 1 envelope of dry onion soup mix.
PREPARATION:
Combine all ingredients in a large plastic bag; shake until well coated. Empty the bag into an ungreased 13/9/x2-inch baking pan. Cover and bake at 350 degrees for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Serves 6-8. This is an excellent side-dish for your summer meals. Give it a try.
Steve and Kim