HOW TO PREPARE HARD-COOKED EGGS

Here is a simple way of knowing just how long to cook hard-boiled eggs.

PROPER HARD-COOKED EGGS:

12 Eggs
COLD WATER

Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Now Cover and quickly bring to a boil. Remove from heat. Let stand for 15 minutes for large eggs, 18 minutes for extra large eggs, and 12 minutes for medium eggs. Rinse eggs in cold water and place in ice water until completely cooled. Drain, REFRIGERATE.......

SIMPLE IRISH OATMEAL BREAD

No rising time for this bread recipe....Simple, Easy & Good! SIMPLE IRISH OATMEAL BREAD: 3 Cups all-purpose flour 1 1/4 cups quick rolled oats 1 1/2 Tablespoon Baking Powder 1 Tablespoon Butter, melted 1 Tablespoon Salt 1 Egg 1/4 cup honey 1 1/2 cups milk Preheat oven to 350 degrees. Grease well a 9x5x3" loaf pan; and set aside. In a large bowl, mix flour, oats, baking powder, salt. In a medium bowl, using rotary beater, beat egg and honey and milk to mix well. Pour egg mixture into oat mixture; stirring with a wooden spoon just until dry ingredients are moistened - mixture will not be smooth. Spread batter in pan. Bake 1 hour or unit crusty and tester inserted in the center comes out clean. Turn loaf out of pan on wire rack. While still warm, brush top with melted butter. Makes one Loaf.

BAKED OMELET ROLL

You will want to try this easy way of making an omelet dish for you, your friends and family! Baked Omelet Roll: 6 eggs 1/2 c. flour 1/4 tsp. pepper 1 c. milk 1/2 tsp. salt 1 c. shredded cheddar cheese Preheat oven to 450 degrees. Lightly grease a 9 x 13 inch pan. In a blender. combine eggs, milk, flour, salt & pepper, cover and process until smooth. Pour into prepared baking pan. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese. Carefully loosen edges of omelet from pan. Starting from the short edge of pan, carefully roll-up omelet. Place omelet seam side down on a serving plate and cut into 6 equal-sized pieces.

BAKED STUFFED CHICKEN

When I found this recipe I thought it was perfect for people who just are not sure how to tell when poultry is cooked through but not dried out. Give this a try!!!! BAKED STUFF CHICKEN: 6 - 7 lb. chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn Salt & Pepper To Taste Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done. And, you thought you couldn't cook! Happy April's Fools Day from Rose Victoria's Spoonsfull Of Love!!!!!!

GLAZED TERIYAKI CHICKEN

My Teriyaki style chicken couldn't be any easier to make....Enjoy over your favorite hot rice.....

GLAZED TERIYAKI CHICKEN:

4 Tablespoons Oil, divided
4 Boneless skinless chicken breast halves, cut into strips
4 -5 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar

Hot cooked Rice
Sliced green onions, optional
Toasted sesame seeds , optional

In a large skillet or wok, stir fry chicken in 2 tablespoons oil for 7-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir fry about 2-4 minutes longer or until vegetables are tender.
Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with green onions and toasted sesame seeds if desired.

VINAIGRETTE OF CRANBERRY & ORANGE

I know you are really going to like this Salad Vinaigrette. And, you probably will want to have a bottle of it in your refrigerator to enjoy at all time.

VINAIGRETTE OF CRANBERRY & ORANGE:

1/2 Cup Cranberry Juice Concentrate
1/2 Cup Orange Juice Concentrate
1/2 Cup red wine vinegar
1/2 Cup olive oil
2 teaspoons Dijon Mustard
1 teaspoon salt
1/2 teaspoon pepper

Torn Salad Greens of choice.
Sliced sweet yellow and orange peppers, radishes, or any veggies of choice.

In a jar with a tight-fitting lid, combine the first seven ingredients, Shake Well. Serve over greens and vegetables. Store in the refrigerator.

TASTY MUSHROOM BACON BITES

Perfect appetizer for any occasion. Always a HIT at a BIG Cookout. Be sure to make extras for they go so fast.

TASTY MUSHROOM BACON BITES:

30 Medium Fresh Mushrooms
15 Bacon Strips, halved
1 1/2 Cup Barbecue Sauce

Wrap each mushroom with a piece of bacon, secure with a toothpick. Thread onto metal or soaked bamboo skewers; brush with barbecue sauce.

Grill, uncovered over indirect medium heat for 10 - 15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.