Hubby was away last week and returned late last night, so I tried some brownies (boxed version..very simple)...and I burned them! Had to make a late run to the market, buy another box, throw away the evidence (of the burnt stuff) and start new... Pretty yummy and the way to make "the husband" happy (borrowed that one from LM...

WINDY’S BREAKFAST BURRITOS


12 oz pkg sausage links
1 lg green bell pepper, diced
2 med onions, diced
12 eggs, beaten
salt to taste
black pepper, to taste
1 cup shredded monterey jack cheese
8 10-inch flour tortillas

hot sauce

1. Brown sausage links in large skillet; set aside to cool. When the links can be handled, cut into 1/2-inch slices.

2. Add a bit of fat to the skillet, if needed, and lightly sauté diced bell pepper and onion.

3. Add sausage back into pan. Add some salt and pepper to eggs, and then combine with mixture in skillet and cook over low heat, stirring occasionally, until done. Scoot the pan off the burner and cover.

4. In the meantime, place tortilla shells in a covered dish in the microwave. Heat on defrost, 15 seconds at a time, until slightly warm.

Now for the assembly...

5. Visually divide the pan mixture into 8 parts. Spoon each part onto the middle upper 2/3's of a tortilla.

6. Sprinkle 2 tablespoons of cheese atop the mixture. Add hot sauce, if desired.

7. Fold up the bottom 1/3 of the tortilla, and then fold over each side across the middle.

Olé!!

Yield: 8 burritos


From Windy's kitchen

Fried Eggplant- Done Right

Put away that vegetable oil and flour. This is how you do it.

Eggplants, the more the better
Olive oil, extra virgin if you like
Zatarain's southern style crispy seasoned fish fry. You don't pronounce the 'i' in that, by the way.
Cast iron frying pan
Eggs
Water

Get your oil heating in the pan. Medium high there about.

Peel egg plants. Cut them into finger sized or slightly thinner slices. Don't mind the seeds. They is good for you.

Mix egg and water in bowl. The more eggplant you have is the more egg and water you need. Whites and yolks. None of that egg part segregation here.

Put some fish fry in another bowl. Again, more = more.

Slosh your eggplant in the egg and water mix. This is the stick-um for the fish fry.

Drag the wet eggplant in the fish fry. Get it on there good.

Test your oil. If you toss in an ice cube and your house burns down, the oil is hot enough. Or, you can sprinkle in some fish fry- probably safer, and if it sizzles real good, the oil is ready.

Fry eggplant till golden brown or a little darker if you prefer.

Let cool on paper towels.

Eat it up, yum.

I'm going to do catfish tomorrow, breaded with Taco seasoning since that's what I have. I think it'll turn out pretty well. Will let you know.

The catfish wasn't bad. Next time I do it, though, I'm going to use a little more chili powder, and get the olive oil hotter. I wasn't sure of how long to cook it. I don't think I've ever fried, breaded fish before.

I'm doing a cow tongue later today or tomorrow. My grandma used to broil them in the oven but, I've never done one and am looking to do it on the smoker grill outside. Any suggestions?

What are you, too cheap for steak?

WindDancer let me no when there done Sounds great Lol I will be over When they are Done

Beef tongue is excellent and is sometimes served with raisin sauce, which I find awful, but many people like it.

My grandmother used to boil tongue for dinner and we'd eat the leftover meat in sandwiches the next day. It's not the finest dish in the world, but properly cooked is tasty and something I get a hankering for every so often. Let me know how yours worked out.

And now, in honor of our potential next vice president, this little number taken from "Northern Cookbook" published by the Ministry of Indian Affairs, Ottawa, Canada,
edited by Eleanor A. Ellis


Jellied Moose Nose

1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar
Cut the upper jaw bone of the moose just below the eyes.
Place in a large kettle of scalding water and boil for 45 minutes.

Remove and chill in cold water.

Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck).

Wash thoroughly until no hairs remain.

Place the nose in a kettle and cover with fresh water.

Add onion, garlic, spices and vinegar

Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.

When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls.

Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.

Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.

Let cool until jelly has set. Slice and serve cold.

Enjoy.

I wonder how often that potential VP has eaten tongue, nose or jawbone. I'm guessing she has eaten some tongue .


I have never had moose, is it rather like the usual type of venison? Because I rather like that type of meat.