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June 27, 2002

from: Spike's and Jamie's Recipe Collection

http://www.spike-jamie.com/

Many of these recipes have not yet been added to the recipe web site, so 
you are getting a "sneak peek" of future additions. We hope you enjoy 
these recipes. Spike's comments are in []Brackets[].

Shalom, from 

Spike the Grate & Jamie the Webmistress

[] When I get up in the mornings, I feel like something the cat dragged 
in under the back door. I know what that is like, because I used to 
have three Siamese
cats. Anyway, I really almost never feel like going to the kitchen and 
producing
a gourmet meal. Or any kind of meal at all. However, I have grate 
discipline, 
am very stubborn, and in love, so I prepare breakfast every day. Of 
some sort. []

BACON AND EGGS
serves 2

5 rashers (strips) of bacon; center cut is best
3 eggs
3 slices of bread
butter 
salt and seasoned pepper

Start the bacon slowly, in a large fry pan. Break the eggs into a bowl 
and stir them with a fork. Put a lump of butter into a small sauté pan 
and heat it on a
low setting. Put the three slices of bread into the toaster. 

Turn the bacon frequently, and try not to let it burn. Bacon seems to 
burn quickly
if you don’t keep after it, and agitate it in the pan. When the butter 
melts in the 
sauté pan, pour in the eggs and push down the toaster knobs. Stir the 
eggs a 
bit, to scramble them. I understand that is the safest way, rather than 
frying them
“over easy” because uncooked yolks can be dangerous. 

Remove the cooked bacon, to a folded paper towel, so as much of the 
drippings as possible can avoid your plates. Give the eggs a stir, 
check the toast, and get
out two plates and the appropriate silverware. Butter the toast, and 
serve all
together. If you have juice, coffee, tea, or milk, a drink is nice. 

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[] If the man wants sausage instead of bacon, for a little change of 
pace, you can
do everything the same as when you fix bacon and eggs. Be sure to cook 
all sides of the link sausage, and be sure that the bulk sausage patties 
are done on
the inside. []

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POTATO AND EGGS
serves 2

1 cup cubed left-over fried potatoes (or fry them fresh if you feel like 
it)
3 eggs
butter
3 slices bread 
salt and seasoned pepper

Put a lump of butter into your sauté pan, and heat it on a low setting. 
When it is
melted, add your left-over potatoes and stir well. 

If you want to prepare fresh potatoes, go for it – but plan on it taking 
awhile.

Break the eggs into a bowl and stir with a fork. When the potatoes are 
heated through (or done, if fresh), pour in the eggs (yes, into the same 
pan) and give
them a good stir. Push down the toaster knobs, and continue cooking and 
stirring your potato and egg mixture. The eggs should be done at about 
the same time as your toast. Get out plates, silverware, and pour your 
drinks.

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[] Here is a really nice breakfast drink: For each drink, place one 
small scoop
of sherbet into a short, fat tumbler. Add cold juice and float a mint 
leaf or maybe a raspberry on top for garnish. Any fruit flavor of 
sherbet and any fruit flavor of juice. The nectars are nice in this 
type of drink, also. Pineapple sherbet and apricot nectar is a 
wonderful combination. Serve with a small spoon. []

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BREAKFAST SANDWICHES

1 lb bulk sausage – any flavor
double batch of biscuits made with baking mix such as Bisquick
3 cups grated cheddar cheese
2 cups applesauce (purchased or home made)

Brown bulk sausage, broken up, or in several very thin patties. When 
the patties
or the broken sausage are fully cooked, put it onto paper towels so as 
to drain off
the drippings. Preheat oven to 400 degrees F.

Prepare biscuit dough and divide in fourths. Roll the first quarter 
thinly, and in a 
rectangle about 8 inches square. Place carefully into an 8-inch baking 
pan. Do
the same with the next quarter of dough. Put the sausage onto the 
biscuit dough
in the pans, arranging it so that the dough surface gets as much 
coverage as
possible. If in patties, divide and arrange so that both pans will have 
an equal
number of patties. 

Cover both pans of biscuit and sausage with the grated cheese. Roll our 
the other quarters and cover the cheese layer with the biscuit dough. 
Bake at 400
degrees for 12 to 15 minutes, checking for doneness. 

If you prefer, slices of cooked ham or bacon also make nice breakfast 
sand-
wiches. Serve with applesauce and juice.

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[] Sometimes we have oatmeal, hot 10-grain cereal (purchased from the 
baking sections of the supermarket in the same shelf-set as the 
different flours, or just
plain cream of wheat. We always have a little serving of fruit when we 
have
cereal. []

[] There are rare times when we have French toast, which is easy, or 
pancakes,
which are easy as well. I once purchased a waffle iron. Made waffles, 
with
great excitement – had fresh strawberries and whipped cream (the kind 
one whips at home – not the spray can). I put the batter in, just like 
it said in the directions, and it promptly began smoking. I raised the 
lid and the batter was
stuck both on the bottom and on the top. I put it out in the back yard 
and when
it was cool enough, just tossed it into the garbage. I will never again 
attempt waffles. They are very expensive! []

FRENCH TOAST
serves 2

5 slices of bread – any kind will do
3 eggs
1/4 cup milk
pinch cinnamon (optional)
shortening
butter

Beat the eggs and add the milk and the cinnamon, beating again 
thoroughly. Heat a large skillet and melt a lump of shortening to 
lubricate the pan. Dip the bread, one at a time, into the egg, and then 
place in the hot skillet. It is okay
to do up to three slices at a time. 

Serve with butter and whatever kind of topping you wish. The spreadable 
fruit
(no sugar) is nice, and some people like to use syrup. There are some 
lovely
fruit-based syrups available in the jams section of the supermarket, or 
you can
make some pureed fruit, if you like. Sometimes I like to use quite a 
bit of butter
and about 2 tsp confectioner’s sugar to top my French toast. Not good 
for
dieters or diabetics. 

[] I do use a lot of butter in my cooking. I don’t worry about my 
heart, because I
doubt that I even have one. Butter seems to make everything taste 
better. It is
likely that some day I will regret my butter habit, but not yet. []

HASH BROWN POTATOES
serves 2

4 medium russet potatoes
4 thin slices of sweet onion (Vidalia, Walla Walla, Hawaiian), diced 
finely
bacon drippings or vegetable oil

Peel and grate the potatoes. Put them into a fine colander and rinse 
them well.
Squeeze them as dry as possible, and press between paper towels. Melt 
the
bacon drippings or vegetable oil in a large skillet over medium high 
heat. When
the pan is hot, add the potatoes and diced onion all at once and give it 
a good
stir. 

(If your hash browns are to be served with dinner, it is okay to add 
more onion
and maybe even a little minced garlic.) 

You can stir the potatoes frequently and turn them as you stir, or you 
can leave
them in sort of a cake, then turn over when about half cooked. The 
latter method frequently results in the outer potatoes cooked and sort 
of a gluey substance in
the center of the cakes. Some of us prefer the entire potato serving to 
be very
well cooked, and that is best accomplished by avoiding the cake method.

Hash browns are nice with some scrambled eggs and a little fruit.

[] A really ambitious breakfast chef may provide a freshly made fruit 
pie, along
with the regular breakfast fare. It is a good use for left-over pie, if 
one has the discipline not to devour the entire pie with dinner! []

Shalom, from
Spike and Jamie

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