Egg mcmuffin

• 1 large egg (grade A)
• 1 English muffin
• 1 slice Canadian bacon
• 1 slice American cheese (real...not processed cheese food)
• butter
• cooking spray
Change Measurements: US | Metric

Directions:

Prep Time: 5 mins
Total Time: 10 mins

1. 1 You will also need an Egg Ring, or a tuna can with the top and bottom off.
2. 2 Pre-heat an electric griddle to 275 degrees.
3. 3 Toast your english muffin by laying both sides face down on the griddle and applying pressure with spatula.
4. 4 This takes 1 to 1½ minutes.
5. 5 (they should be medium brown) Set aside.
6. 6 Lay your egg ring/can on the pre-heated grill.
7. 7 Spray with Pam to prevent sticking.
8. 8 Crack the egg and pour into ring on the grill.
9. 9 Poke the yolk with a sharp instrument so it flows.
10. 10 Butter both toasted halves of the english muffin liberally with melted butter.
11. 11 Put a slice of American cheese on the bottom half.
12. 12 2 to 2½ minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit"liquidy".
13. 13 Carefully remove the ring, leaving the egg on the griddle. You may have to"slice" around the edges if it sticks.
14. 14 Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
15. 15 Cook the egg 45-60 seconds after turning, after about 30-45 seconds,"flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin.
16. 16 20-30 seconds after flippng the Canadan bacon, remove.
17. 17 Place the Canadian bacon on top of the cooked egg, and cover with the top of the toasted english muffin.

Pie Crust

Crust:

1 cup flour
2 tsp. baking powder
½ tsp. ground sage
2 tbsp. butter (separate)
1/8 tsp. salt
1/3 cup milk

chicken pot pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 416 | Total Fat: 24g | Cholesterol: 56mg

Fudge Cake

CHOCOLATE FUDGE CAKE

3 squares unsweetened chocolate 2 1/4 c. sifted cake flour 2 tsp. baking soda 1/2 tsp. salt 1/2 c. (1 stick) butter 2 1/4 c. firmly packed light brown sugar 3 eggs 1 1/2 tsp. vanilla 1 c. dairy sour cream 1 c. boiling water Chocolate Fudge Frosting (recipe follows) Melt chocolate in a small bowl over hot, not boiling, water; cool. Grease and flour two 9 x 1 1/2 inch layer cake pans; tap out excess flour. Sift flour, baking soda and salt onto wax paper.Beat butter until soft in large bowl. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy, 5 minutes. Beat in vanilla and cooled melted chocolate. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. Batter will be thin. Pour at once into prepared pans. Bake in moderate 350 degree oven for 35 minutes or until centers spring back when lightly press with fingertip. Cool layers in pans on wire rack, 10 minutes; loosen around edges with a small knife or spatula; turn out onto wire racks; cool completely. Makes 12 servings. Make Chocolate Fudge Frosting. Put 1 cake layer on a serving plate; spread with about 1/4 of frosting; add second layer, spread remainder on side and top of cake, making swirls with spatula.