Robin and Linda's Italian Baked Eggs
Prep time 5 Mins Cook time 10-20 mins 1 Cup marinara or spaghetti sauce 4 large eggs 1/4 c. milk or chicken broth 1 C. spinach chopped 1 c. mushrooms (opt.) 1/4 c. shredded gruyere cheese 2 T. grated Parmesan Salt and pepper to taste Basil leaves chopped (opt.) Preheat oven to 425 degrees. Lightly oil Stanford casserole dish. Add sauce and top with rest of ingredients. Bake for 10- 20 mins. until whites of eggs are cooked. Serve immediately with yummy bread. We're loving this new twist.
Trader Joe's Brie and Tomates Tart Hummus Tabbouleh Squeeze of lemon Piece of Goat, or feta cheese. Leslie's Lemon Mousse
1/2 cup Meyer lemon juice, freshly squeezed ½ large package of dry lemon jello 2 cups nonfat Greek yogurt Hollowed out lemon peels Blueberries, mint or other fruit to garnish Whipping cream from a can Place the lemon juice in a medium saucepan and sprinkle the gelatin over the surface. Cook over med. heat, whisking constantly, until the gelatin mixture melts. Remove the pan from the heat and quickly whisk in the yogurt. When the mixture is smooth, spoon or pour the mousse into hollowed out lemon shells. Cover with plastic wrap and refrigerate until set, about 30 to 45 minutes. Just before serving, top the cups with fresh berries and whipped cream. Keep leftovers refrigerated. KIDS POTTERY CAMP
Wheel throwing and hand building WHEN: Session 1 – July 25-29, 2016 Session 2 – Aug 1-5, 2016 9:00 am to 3:00 pm Includes lunch and snacks WHERE: Jacqueline Stanford’s Studio (house) 25010 Jim Bridger Rd. Hidden Hills 818-713-0464 mail@jacquelinestanford.com WHO: campers ages 6-12 C.I.T. – ages 13-17 Staff – Jacqueline, Emily, Tom etc WHY: To have fun of course!! WHAT: ½ day wheel and hand building ½ day swimming, games, scavenger hunts, dodgeball etc. COST: $350 for campers and CIT Returning campers discount available |
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March 2018
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