Categorized | Recipes

Friday’s Recipes: Lazy Eggs and Potato Corn Chowder 2.28.2014

Posted on 28 February 2014 by KWBG

Lazy EggsLazy Eggs by CK
12 eggs
12 slices of ham
Diced tomatoes
Shredded cheddar cheese
Salt and pepper
Preheat oven to 350. Spray each muffin well with nonstick spray. Place a slice of ham in the bottom of each muffin well. Place about a teaspoon or so of diced tomatoes on top of the ham. Sprinkle some shredded cheddar cheese over the tomatoes.
Break one egg into each spot. Sprinkle a little bit of salt and pepper on each.Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.


Potato Corn Chowder by BDM
In a medium saucepan combine:
2 c frozen whole kernel corn
2 c frozen “O’Brien potatoes (diced with onions & peppers)
2 c chicken broth
2 cloves garlic
1/8 t pepper
Bring to a boil, reduce heat and cover, cook 5 minutes, until vegetables are tender.
Meanwhile, whisk 2 T flour into 2 (12 oz) cans evaporated milk. Gradually stir milk into simmering vegetables, cook until thickened and bubbly. 4 servings

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