Anytime Pie

The Perfect Breakfast, Brunch or Supper

1 (6-8 ounce) ribeye steak

3 medium potatoes (I prefer yellow/yukon gold)

5 eggs, beaten with (up to) 1/4 cup heavy cream

2-3 green onions, chopped

3/4 - 1 cup shredded cheese (I mix cheddar, fontina and fresh shredded parmesan)

salt, fresh-cracked pepper, onion powder, garlic powder

chopped parsley (fresh or dried)

Season the steak to your preference and broil rare to medium rare (pink). Set aside to cool for 10 minutes and then slice into thin strips.

Preheat the oven to 400 degrees.

Wash and chop the potatoes into shoestrings (or any way you prefer). Dry them with paper towels after rinsing in cool water and then season with salt, pepper and onion powder, to your taste. Brown on medium to medium-high heat in cast iron skillet in a little olive oil mixed with 1 TBS unsalted butter, turning until all sides are nicely browned. Flatten the potatoes with a spatula and remove from heat.

Add chopped green onions to beaten eggs, and season the mix with salt, pepper, garlic powder and onion powder to your taste. Pour the eggs over the potatoes in the iron skillet. Add steak slices evenly and top all with the shredded cheese and a few pats of butter. Bake in a 400-degree oven about 10 minutes, until cheese is melted and eggs are set. Remove from oven and let sit a few minutes. Cut in wedges and sprinkle with chopped parsley.  and serve with rye toast, mixed fruuit and coffee. Serves four (leftovers can be refrigerated and reheated in a microwave.

This meal is ideal to make with a variety of substitutions: Any meat will do, such as sausage, ground beef (pre-cooked), ham, bacon, etc. Use any cheese of your choice and any seasonings you prefer. Make it YOUR OWN!

Beetradish

(traditional eastern European Easter dish)

6 cans whole beets (10 - 14 oz size)
2 jars horseradish, hot or mild (8 oz size)
lemon juice to taste

(amounts of horseradish and lemon juice may be changed as desired)  

Shred beets on fine setting of shredder.  Mix well with horseradish and lemon juice as desired. Chill. 

Makes about 1 1/2 quarts.   Serve as condiment/dip.  Best with bland food or boiled meets and vegetables, especially beef, chicken or ham.

Egg Cheese

(traditional eastern European Easter dish)

1 dozen eggs
1 quart milk
1 tsp. salt
Sugar to tast (optional)
Strainer and Cheesecloth

Break all eggs into large bowl.  Add milk, sugar and salt and beat well with whisk.  Place into microwave on high power for 15-20 minutes, until mixture begins to congeal. 

Pour into large pot or dutch oven on medium heat, and stir CONSTANTLY with whisk until mixture curdles (this will take about 10-15 minutes):  It will look like cottage cheese in water.  

Have ready a large pice of cheesecloth inside of strainer (in the sink).  Pour the curdled egg mixture into chesecloth. Bring up the sides of cheesecloth, forming the mixture into a ball while twisting ends of cheesecloth around the ball until tight, squeezing out the water.  Tie off cheesecloth close to the ball and hang over sink over night, or at least 8-10 hours.   Cheese ball will be firm when taken down. 

Remove cheesecloth, wrap the ball in foil and refrigerate.   Excellent served with sliced ham on Pascha with sweet butter and beetradish (either on top or on the side), and cup of hot coffee!  Will keep in refrigerator about 1 week.

Baba's Cracker Stuffing 

1 package of saltines (16 oz)
2 cups hot milk (approx)
1 stick butter or margarine
2 tsp. powdered chicken soup base or bouillion
powdered herbs to taste; I prefer:
   poultry seasoning
   garlic powder
   onion powder
  

Crush the saltines in a large microwaveable bowl. Add the butter (broken in small pieces), soup base and herbs to your liking. Mix. Pour hot milk, a little at a time, over cracker mixture and mix, making sure all crackers are saturated and mixture is moist, but not soupy. If you need more moisture, you can add milk or chicken broth. Cook in microwave oven for 10 minutes, mix and partially break up clumps, cook for another 10 minutes, mix and partially break up clumps. If you have put too much liquid in your mixture and it is still very wet, simply microwave a few more minutes until desired result. Stuffing should be moist, but somewhat "jelled" together.

**If you are roasting a chicken or turkey with your stuffing, you may add some of the drippings to the stuffing for that extra special flavor after the bird is finished cooking. Simply mix it into the stuffing and then cook as indicated above.

Potato Pan-Cake

2 medium to large (Yukon Gold) potatoes

1/2 cup frozen broccoli florets (thawed)

2 green onions, chopped

1/2 cup fresh spinach, coarsly chopped

1/2 tsp salt

1/2 tsp Old Bay seasoning

3 TBS fresh parsley, chopped

1/2 cup shredded cheese (any kind, or mixed types)

1/2 tsp garlic powder

3/4 tsp onion powder

1/2 tsp Dijon mustard (I like Grey Poupon)

1/4 tsp dried dill (you could substitue fresh)

1/4 cup butter

1/2 cup cream

Microwave the potatoes until just done--not too soft. Cut them into chunks and add all remaining ingredients. Mash together like mashed potatoes. Spread mixture into a greased (I like olive oil) shallow pan, approximately 9 x 10 size. Sprinkle a little olive oil over top. Bake on 400 degrees 20 - 30 minutes, until bottom is browned and top is beginning to brown. Cut into squares and serve. Especially good with broiled meats or chicken.

Christmas Eve Portabella Mushroom Soup