___________________________________________________ F LUFFY SCRAMBLE EGGS Mary Grey Jenkins ___________________________________________________ 6 large eggs 1/4 c water 1/2 tsp baking powder 2 T butter DIRECTIONS: Beat together eggs, water, & baking powder until thoroughly combined. Heat skillet over medium heat & melt 2 tbsp butter. Add egg mixture & stir constantly until done. ___________________________________________________ F RIED RICE Pamela Jones ___________________________________________________ 1/2 lb bacon, cooked 4 c cooked rice 1/2 tsp salt 1 small green onion, chopped 2 tbsp soy sauce 1/4 tsp pepper 1 egg DIRECTIONS: Stir egg to bacon, rice, onion, salt, & pepper. Stir in pan until egg is cooked. ___________________________________________________ F RIED GREEN TOMATOES Shirley Noe ___________________________________________________ Vegetable oil (enough to cover skillet) 1 1/2 c buttermilk 1 1/2 c cornmeal 2 tsp salt 2 T all-purpose flour 2 tsp ground pepper 1 tsp dry mustard 4 green tomatoes, sliced 1/4 inch thick DIRECTIONS: Heat oil in skillet. Pour buttermilk in a shallow dish. In a bowl, mix all dry ingredients together. Pour in another shallow dish. Dip tomato slices in buttermilk then dredge in cornmeal mixture. Fry in batches until golden brown, about 3 to 5 mins on each side. ___________________________________________________ H ONEY GLAZED CARROTS Gerald Greer ___________________________________________________ 1 1/2 to 2 lbs baby carrots 4 T salted butter 4 T local honey 3 T packed brown sugar 1/2 lemon, squeezed DIRECTIONS: Rinse carrots under cold water & transfer into a medium pan of boiling water. Reduce water to a medium boil & continue boiling for 15 minutes. Drain & set aside. In a saucepan, melt butter over medium-low heat. Add honey & brown sugar. Stir until sugar is dissolved. Add lemon juice & stir in carrots until they are covered in the glaze. Continue gently stirring until carrots are hot & glazed. Serve immediately.
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