A Fine Hard-Boiled Egg for Easter Fun

Along with religious celebrations that come with Easter are the fun traditions, including children searching for colorfully decorated eggs in the yard to put in their baskets.

A few cookbooks, friends and practice have been a good resources for me in getting the method right for making that perfect hard-boiled egg - let’s save green eggs for Dr. Seuss!

Here’s how I do it:

First of all make sure you have the time to listen out for the timer.

Place cold eggs in a single layer in a medium saucepan, then fill with cold water until the eggs are just covered. Bring to a rapid boil over high heat. Remove the saucepan from heat and cover for 15 minutes - set your timer.

Drain the water off and run cold water over the eggs. I hold the saucepan at the sink, tipping it and letting cold water run over and out of the pan until the eggs are cooled enough to handle.

Crack eggs on a hard surface, roll between your hands and peel the eggshell off starting on the large end.

Gluten-free Pizza Treat

(Click on "Gluten-Free Pizza Treat" title for full article)
Sandy Bupp's gluten-free support group is still going strong after starting up a few months ago. Her class was treated to three different pizzas and a variety of breadsticks on March 25. Anyone interested may want to note: she brings a sampling of delicious food to each of the monthly meetings!

Sandy's showing that a gluten-free diet doesn't have to be boring or too difficult.

She's helping the community as a great resource to people with celiac disease and those with other wheat sensitivities.

The next support meeting is set for April 22 in the Johnnie Titus room of the Grant County Health Department.

The following recipe is one Sandy said she found in "The Gluten-Free Kitchen" by Robyn Ryberg.

Pizza Crust

Ingredients:

1 packet yeast (2 Tbsp.)

3/4 C. milk, room temperature

1/2 C. potato starch

3/4 C. cornstarch

1 Tbsp. xanthum gum (available at health-food stores)

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 C. shortening

Directions:

Preheat oven to 375 degrees. In a small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside. In a medium bowl, combine all dry ingredients and shortening. Mix well. To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty, but is quite workable if you spray your hands with nonstick spray or keep them damp with water. This is a soft dough.

Roll or pat out dough onto a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4" thickness. For a thin crust, pat out dough to 1/8" thickness. A 12" circle will produce a "hand-tossed" thickness - not too thick, not too thin.

Top as desired. Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.

Calories, 202; protein, 2g; Fat, 9g; fiber, 4g; cholesterol, 2mg; sodium, 337mg; carbohydrates, 28g.

Cyndi’s Yummy Chicken and Rice

An easy fix for dinner ... I’m lovin’ it!

When you have several in the family to feed and you’re on the go a lot, it’s so nice to find recipes that are easy to make and taste delicious. My co-worker Cheryl Jessup shared this one with me after she tried it during a recent trip visiting family.

If you don't have as many to feed this recipe could be halved - or just put some aside in the freezer for a quick lunch or dinner.

I made this at home and loved it. I had to make a couple adjustments since I was ready to make it, but didn’t have honey in the pantry. I mixed brown sugar with the melted butter. (I used Smart Balance and less than what was called for, to lower the fat content.)

I used basmati rice and vegetables that I had on hand: broccoli, chopped bell pepper, chopped mushrooms, and freeze-dried onion and garlic, sauteed with some olive oil. I also used Madras curry powder which my friend Nicole Towers shared with me.

The flavor is wonderful! I’d like to try it again with honey next time.

For two of my children who aren’t adventurous when it comes to spices - like curry and mustard - I made a tamer version on the side with the vegetables and with cream of mushroom soup and 1/2 C. of milk. I mixed that in and topped it with cheese - other cream soups would also work.

My 10-year-old rated it 4 out of 5, and since he’s on the picky side, that’s pretty good!

I rate the curry version a 5 out of 5. It's warm, sweet and hearty.

This recipe is for a 13 x 9 pan and feeds 8 easily.
Ingredients:
2 C. uncooked rice, brown or white
2 C. cooked chicken, cubed
1 C. chopped, steamed broccoli or veggie of choice
1 C. honey
1/2 C. yellow mustard
1 C. melted butter
1 tsp. salt
1 tsp. curry spice

Instructions:
Make rice according to package instructions.
Preheat oven to 350 degrees.
Combine/stir together well, melted butter, honey, mustard, salt, curry spice.
Spread rice on bottom of pan.
Mix together chicken and veggies.
Spread chicken/veggie mix on top of rice.
Pour sauce over chicken/veggie/rice.
Heat in oven for 15 minutes, if all ingredients are hot to begin with this may not be necessary.