I can’t tell you how many times I used to dig through the pantry or the freezer looking for something only to unearth something I’d long since forgotten (andsometimes couldn’t recognize anymore – especially in the freezer
This Mother’s Day, I’m revisiting this good old favorite as an ode to ‘my mom’, a true woman of substance who continuesto be a strong role model andinspires me to follow one of her greatest parenting lessons, ‘Lead by example, kids learn more from your action than your words
The original recipe I found used only tomatoesand feta cheese, but you know I can't leave well enough alone, so I added some wilted spinachand sauteed Crimini mushrooms to the mix
We took some of that tasty ham that was leftover from the pierogi dinner, some of the chives that were leftover from some of the foods at our big business launch, and we added it all to some eggs that are perpetually present in our kitchen fridge
Otherwise, drizzle the dressingontoyour salad, and add the hard boiled eggs. Hard-boiled eggs. Don't be surprised if this becomes your new go-to salad dressing
Scrapple andeggs is traditional Amish country style food. Add a little bit of milk at a time, while stirring, till the cornbread mixture becomes a wet looking bread dough consistency
Take the timeto actually read recipes through before youbegin. Some of these gems have been around for several lifetimes, and a few come directly from our kitchentoyours
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