Donna Cooks


More Recipes from Finals Week (Potato, Bacon, and Egg Scramble & Meatballs in Cream Sauce)
December 10, 2006, 5:53 pm
Filed under: Recipes

Here are a couple more recipes from this super busy week.  Again, both are very quick and easy.

eggs.JPG

Potato, Bacon, and Egg Scramble

1 lb small red potatoes, cubed
6 eggs
1 tsp Italian seasoning
1/3 cup milk/cream
1 tsp salt
1 tsp pepper
2 tbsp butter or margarine
6 strips bacon, crisply cooked and crumbled

Boil potatoes in saucepan until fork tender (about 6 to 8 minutes). Drain.

Beat eggs, milk, salt, and pepper with whisk until well mixed.

Melt butter in large skillet over medium-high heat. Add in potatoes and Italian seasoning and cook 3-4 minutes, turning potatoes occasionally, until potatoes are light brown.

Pour egg mixture into skillet. Gently scramble eggs over potatoes until eggs are set but still moist (about 4 to 5 minutes). Remove from heat and sprinkle with bacon. Serve with fresh fruit (mango slices as pictured).

Serves 4

meatballs.JPG

Meatballs in Cream Sauce

For the Meatballs:
1 tbsp butter
16 frozen meatballs (I like the Swedish meatballs from IKEA)
6.5 oz can sliced mushrooms, drained
1 tbsp Dijon mustard
1/2 tsp ginger powder
1 tbsp dry sherry (or beef broth)
1/2 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese

For the Pasta:
6 oz rigatoni
1 tbsp olive oil
1 tsp Italian seasoning
1 tsp salt

Preheat oven to 375 degrees. Arrange meatballs in a single layer in casserole dish and bake for 20 minutes.

In th mean time, boil rigatoni to al dente texture, about 10 to 12 minutes.

While rigatoni is cooking, melt butter in large skillet over medium-high heat. Add in mushrooms, ginger, mustard, cream, and sherry. Stir well to mix everything, bring mixture to boil. Reduce heat to low and simmer for 2-3 minutes to reduce the liquid.

Drain rigatoni, set aside in large bowl.

Remove meatballs from oven, pour cream mixture over meatballs in the casserole dish. Bake meatballs with cream for another 5 minutes.  Cream sauce will further reduce.

While meatballs and cream sauce are in the oven, toss cooked and drained rigatoni with salt, Italian seasoning, and olive oil until well coated.

Remove meatballs and cream sauce from oven, sprinkle with freshly grated Parmesan, and serve with rigatoni.

Serves 2 (8 meatballs each).

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