Scrambledeggsandwicheswithonionsandredpeppers Recipes

SWEET GHERKINS

Steps:

• Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
• FIRST DAY:
• In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
• SECOND DAY:.
• In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
• In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
• THIRD DAY:.
• In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
• In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
• FOURTH DAY:.
• In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
• In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.

30 SANDWICHES WE CAN'T RESIST

Steps:

• Preheat a skillet over medium heat.
• Spread butter on one side of the bread. Place the bread on the skillet, butter-side-down. Top with a slice of cheese.
• Spread butter on another slice of bread and place it on top of the cheese, butter-side-up, to close the sandwich.
• Grill the sandwich until the bottom side is lightly browned. Flip it over and grill until the bottom side is brown and the cheese is melted.
• Repeat steps 2-4 to make a second sandwich.
• Cut sandwiches in half. Serve and enjoy!

MISSISSIPPI SLUGBURGER

Steps:

• Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
• Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
• Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
• Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
• Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
• Dampen your fingers with water and form mixture into hamburger patties.
• Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
• Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)

Steps:

• Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
• Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
• Season with salt and pepper to taste.
• Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
• Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
• Cut each sandwich in half and serve.