Cooking with Jaz » Lunch http://jazgordon.com/cooking Quick, family-friendly, and cheap recipes and menus Mon, 31 Aug 2009 23:25:31 +0000 en hourly 1 http://wordpress.org/?v=3.0 Egg Salad Sandwiches http://jazgordon.com/cooking/2003/09/egg-salad-sandwiches/ http://jazgordon.com/cooking/2003/09/egg-salad-sandwiches/#comments Wed, 10 Sep 2003 14:25:49 +0000 Jaz http://jazgordon.com/cooking/?p=88 Tonight I made egg salad sandwiches. I’m sure everyone knows how to make egg salad, but just in case…

I don’t really have a recipe, just a method. If you’ve never had egg salad, but you like deviled eggs, give this a try.

    Egg Salad Sandwiches
  • As many hard-boiled eggs as you think you need (9 eggs serves me and 4 kids)
  • Mayonnaise (you can also use Miracle Whip if you like that nasty stuff)
  • Mustard – any kind, but yellow salad mustard is the traditional kind
  • Salt & pepper
  • You can add pickle relish, onions, celery, whatever you like. I like it without.

Chop up the boiled eggs into 1/2″ pieces and put them in a bowl. Add mayo and mustard – about two parts mayo to one part mustard – until it’s all moist, but not soupy. Add the other stuff and stir it up. Spread on good sour dough bread, or toast. Serve with chips and a crisp dill pickle. Mmm…

]]> Tonight I made egg salad sandwiches. I’m sure everyone knows how to make egg salad, but just in case…

I don’t really have a recipe, just a method. If you’ve never had egg salad, but you like deviled eggs, give this a try.

    Egg Salad Sandwiches
  • As many hard-boiled eggs as you think you need (9 eggs serves me and 4 kids)
  • Mayonnaise (you can also use Miracle Whip if you like that nasty stuff)
  • Mustard – any kind, but yellow salad mustard is the traditional kind
  • Salt & pepper
  • You can add pickle relish, onions, celery, whatever you like. I like it without.

Chop up the boiled eggs into 1/2″ pieces and put them in a bowl. Add mayo and mustard – about two parts mayo to one part mustard – until it’s all moist, but not soupy. Add the other stuff and stir it up. Spread on good sour dough bread, or toast. Serve with chips and a crisp dill pickle. Mmm…

]]> http://jazgordon.com/cooking/2003/09/egg-salad-sandwiches/feed/ 0 Beans and Weinies http://jazgordon.com/cooking/2002/04/beans-and-weinies/ http://jazgordon.com/cooking/2002/04/beans-and-weinies/#comments Mon, 29 Apr 2002 15:19:02 +0000 Jaz http://jazgordon.com/cooking/?p=56 I ran to the grocery store tonight, hoping to find something quick and easy for dinner. I found that jumbo franks and canned pork and beans were on sale, so I decided to make beans and weinies for the kids – I don’t think the younger three have ever had them! So I emptied three cans of pork and beans into a saucepan, sliced up a package of jumbo franks, and added a large squirt of catsup and a spoonful of dry mustard, then heated it up and served it.

At first, the kids balked at it. “That looks yucky!” Kenner wailed. But once they tried it, they liked it a lot. Not a very healthy meal, though, I suppose, but it doesn’t hurt for once in awhile.

]]> I ran to the grocery store tonight, hoping to find something quick and easy for dinner. I found that jumbo franks and canned pork and beans were on sale, so I decided to make beans and weinies for the kids – I don’t think the younger three have ever had them! So I emptied three cans of pork and beans into a saucepan, sliced up a package of jumbo franks, and added a large squirt of catsup and a spoonful of dry mustard, then heated it up and served it.

At first, the kids balked at it. “That looks yucky!” Kenner wailed. But once they tried it, they liked it a lot. Not a very healthy meal, though, I suppose, but it doesn’t hurt for once in awhile.

]]> http://jazgordon.com/cooking/2002/04/beans-and-weinies/feed/ 0 Sanchos, Breakfast Burritos, and Beef and Bean Burritos http://jazgordon.com/cooking/2000/12/sanchos-breakfast-burritos-and-beef-and-bean-burritos/ http://jazgordon.com/cooking/2000/12/sanchos-breakfast-burritos-and-beef-and-bean-burritos/#comments Fri, 01 Dec 2000 14:27:12 +0000 Jaz http://jazgordon.com/cooking/?p=15 I used to make burritos, sanchos, and breakfast burritos in batches and freeze for lunch. I ought to start again.
Burritos: Brown a pound of hamburger with a clove of garlic or two, drain it, and stir in a large can of refried beans, a can of chopped green chiles, a bit of chili powder and a bit of cumin, and a cup or so of shredded cheddar (or cheddar and monterey jack) cheese. Put 1/12 of it in each of 12 room-temperature flour tortillas and roll. Put all the burritos (well, except for the one you’ve got to eat right then) in a big ziploc freezer bag and pop in the freezer. To heat, put a frozen burrito in the microwave for about 2-1/2 min. on high.
Sanchos: Brown a pound of hamburger with a clove of garlic or two, and drain. Boil about 4 large potatoes and cut into 3/4″ cubes. Mix meat and potatoes together, add a cup or two of cheese, and some chili powder, cumin and lots of salt and pepper. Stir in a drained can of sweet peas. I know this sounds yucky, but it’s not. Put 1/12 in each of 12 room-temperature flour tortillas, and roll. Freeze and reheat just like the burritos.
Breakfast burritos: Fry up 1/2 pound of bacon. When it’s cool, crumble it. Dice 3 large potatoes and fry in margarine with some chopped onion and a clove of garlic, adding some chili powder, cumin, and salt and pepper. Fry them till they are done and nicely browned. Remove them from the pan to a large mixing bowl, and in the same pan, scramble 8=10 eggs. Mix the eggs with the potatoes, and add the bacon and a can of green chiles. Put 1/12 in each of 12 room-temperature flour tortillas, roll and freeze in a ziploc. Heat them like the burritos.
Note: if you make all three of these, or even two of them, make sure to label the freezer bags!

]]> I used to make burritos, sanchos, and breakfast burritos in batches and freeze for lunch. I ought to start again.
Burritos: Brown a pound of hamburger with a clove of garlic or two, drain it, and stir in a large can of refried beans, a can of chopped green chiles, a bit of chili powder and a bit of cumin, and a cup or so of shredded cheddar (or cheddar and monterey jack) cheese. Put 1/12 of it in each of 12 room-temperature flour tortillas and roll. Put all the burritos (well, except for the one you’ve got to eat right then) in a big ziploc freezer bag and pop in the freezer. To heat, put a frozen burrito in the microwave for about 2-1/2 min. on high.
Sanchos: Brown a pound of hamburger with a clove of garlic or two, and drain. Boil about 4 large potatoes and cut into 3/4″ cubes. Mix meat and potatoes together, add a cup or two of cheese, and some chili powder, cumin and lots of salt and pepper. Stir in a drained can of sweet peas. I know this sounds yucky, but it’s not. Put 1/12 in each of 12 room-temperature flour tortillas, and roll. Freeze and reheat just like the burritos.
Breakfast burritos: Fry up 1/2 pound of bacon. When it’s cool, crumble it. Dice 3 large potatoes and fry in margarine with some chopped onion and a clove of garlic, adding some chili powder, cumin, and salt and pepper. Fry them till they are done and nicely browned. Remove them from the pan to a large mixing bowl, and in the same pan, scramble 8=10 eggs. Mix the eggs with the potatoes, and add the bacon and a can of green chiles. Put 1/12 in each of 12 room-temperature flour tortillas, roll and freeze in a ziploc. Heat them like the burritos.
Note: if you make all three of these, or even two of them, make sure to label the freezer bags!

]]> http://jazgordon.com/cooking/2000/12/sanchos-breakfast-burritos-and-beef-and-bean-burritos/feed/ 0