(Author’s note: I’ve also made this chili using beef, as shown, chicken, pork and rattlesnake meat. In my opinion, the rattlesnake chili tasted the best—followed closely by beef, chicken and pork. Of course, personally, I do not care for pork. Hence, my ranking it last, far down the list.)
When I was in the Military, our great ‘Uncle Sam’ fed us an old perennial favorite—S.O.S.—and those initials didn’t stand for ‘Save Our Ship!’ What it actually was, was Creamed Sausage on Toast. I liked it, but since then, I’ve cut back on my intake of pork drastically. So, I came up with my own version of this filling breakfast. Of course, like most foods, it can be eaten anytime you want it, rather than only for breakfast.
1½ cups Ribeye Steak, (see below for slicing)
¾ cup fresh Mushrooms, thinly sliced
8 tablespoons Country Crock® tub Butter
8 tablespoons Lemon Juice
1 small Stewing Onion, diced
3 tablespoons sifted Flour
1 tablespoon Best Foods® Mayonaise
1 cup Lowfat or Nonfat Milk
2 large Egg Whites
8-10 slices toasted Wheat Bread, buttered
[When you purchase the Ribeye Steak, have the butcher slice the meat wafer thin. Then cut the steak into smaller pieces (about 1″ x ½″).]
In a large skillet, brown the pieces of Ribeye Steak in 2 tablespoons of Butter. Remove and discard the greasy butter. To the cooked meat, add the Mushrooms, Onions, Lemon Juice and 3 tablespoons of Butter. Sauté for 5 minutes over medium heat. Remove and discard remaining liquid.
In a large saucepan, melt the remaining Butter, stir in Mayonaise and Flour. Cook over medium heat until bubbles begin to appear and then add the Milk. Bring to a slow boil, stirring frequently.
Spoon skillet ingredients into the saucepan, stir to mix well. Allow to simmer while whipping the Egg White with a wire whisk (about 2 minutes). Spoon egg into the mixture and heat until mixture begins to boil. Remove from heat and allow to slightly cool, then liberally spoon over buttered toast. Salt and pepper to taste.
A close friend that I lost in an auto-accident could never decide whether she wanted eggs or pancakes for breakfast and always left the decision up to me. A few times I ended up making both, but as neither of us ate large breakfasts, we always had leftovers. So I came up with this idea and it cut our breakfast bills in half. It solved her problem of making that decision, also. The combination of the two tastes good, too!
12 large Eggs
2 cups Whole Wheat Flour
1 tablespoon Baking Powder
¼ cup Powdered Milk
2 tablespoons Brown Sugar
½ teaspoon Salt
¾ cup Buttermilk
¾ cup Warm Water
2 tablespoons Warm Honey
1 cup Country Crock® tub Butter, melted
In a large bowl, combine the Flour, Baking Powder, Powdered Milk, Sugar and Salt. Thoroughly mix all of the powders. In another bowl, crack open all eggs into bowl (try not to burst the yolks), then dip out 3 tablespoons of the albumen (egg white), adding it to the dry powders with the Buttermilk, Water, Honey and a half cup of the Butter. Mix the ingredients into a smooth batter. (Batter should be very thick, nearly a paste. If too thin, add tablespoon at a time of Whole Wheat Flour. If too thick, add tablespoon at a time of albumen or warm water. Keep adding until proper consistency is achieved. There should be very little running of the butter when it is poured on the griddle.) Pour batter onto a hot griddle in the shape of a doughnut about 6 inches across with a 2-2½ inch open center. (That takes a little practice.) Drop one teaspoon of butter into the center of the ring, then scoup out one egg yolk and enough albumen to fill the opening in the batter. (If desired, yolks may be broken and both egg yolk and albumen beaten like scrambled eggs.) Flip batter and egg center together as one. When done, serve warm with salt and pepper to taste for the egg center. Syrup to taste for the whole thing.
For added taste, add items like bacon bits, diced ham, cheese, etc., to the egg center.
Some people may panic at the thought of using Quail Eggs (or any other egg) in place of Chicken eggs. However loathsome it may seem to those people, I hope this will temper those feelings. First of all, there is no appreciable difference in taste between the two. In comparable amounts, quail eggs have more than double the amount of protein and about one-third the amount of cholesterol that chicken eggs have. The only significant drawback, is that it takes two to three quail eggs to equal the amount obtained from one chicken egg. You can locate quail eggs at most places that advertise to sell live quail in the want-ad section of your local newspaper.
24 Quail Eggs
¼ cup Cold Water
¼ cup Lowfat or Nonfat Milk
4 Green Onions, white portion only, diced
1 small Green Bell Pepper, diced
1 small Jalepeño Pepper, diced with seeds removed
3 fresh Mushrooms, thinly sliced and quartered
1 teaspoon Garlic Salt
1 teaspoon Hickory Smoke Salt
2 tablespoons Barbeque Sauce
2 tablespoons Country Crock® tub Butter
1 teaspoon Chili Powder
2 teaspoons Parsley Flakes
3 cups Sharp Cheddar Cheese, shredded
In a skillet, cook the Onions, Bell Pepper, Jalepeño and Mushrooms in the Butter over medium heat until the Bell Pepper bits are soft. Empty ingredients into a saucepan, cover and keep warm over heat on the lowest setting. In a large mixing bowl, whip the Quail Eggs with a wire whisk until yolk and albumen are well blended. Mix in Water, Milk, Garlic Salt, Hickory Smoke Salt, Chili Powder, Parsley Flakes and Barbeque Sauce. Beat until all ingredients are completely dispersed in egg mixture. In a large non-stick skillet, pour about ⅓ to ½ of the egg mixture to cook over medium-high heat. Stir the mixture (like scrambling eggs) until clumps begin to appear, then stop stirring. Sprinkle ⅓to½of the shredded Cheese and saucepan ingredients over the egg mixture. When egg mixture begins to solidify around ingredients fold omelet in half. Cook another one to two minutes, turning omelet over once. Remove omelet and place in warmer. Repeat above instructions with remaining ingredients. Slice in equal portions and serve warm. Salt and Pepper to taste.
(Note: Real diehards may substitute 10 regular chicken eggs for the quail eggs. However, the cholesterol tends to rise 30 to 60%.)
Everyone has got their own version of making Deviled Eggs and I’m no different. If you use this recipe to serve to your guests, don’t tell them beforehand what all of the ingredients are. Some of my guests dislike certain ingredients, regardless of the food those ingredients were used in. …But those same people played a very large part in causing my Deviled Eggs to disappear.
WARNING:
These eggs are rather high in cholesterol and fatty carbohydrates.
Try not to eat them all yourself!