[Sca-cooks] Hot Fig Newtons

[Philippa Alderton]

--- Philip & Susan Troy <troy at asan.com> wrote:

> Adamantius (mmmm, hot sauce on scrambled eggs...)

If you like that, A, perhaps you might like to try a
couple of our favorite family recipes. The first is
from my mother-

Hot Peppers and Eggs

Fresh tomatoes
Hot peppers, to your taste
Eggs

Chop the tomatoes and eggs, and bring to a simmer,
with, if necessary, a bit of water so it's a bit
liquid. Add eggs and poach, basting in the
pepper/tomato juices. Not giving quantities here,
because we just make up a batch in a skillet to feed
however many are eating. Truly excellent in the summer
when you get the veggies out of your own garden, and
the very fresh eggs from the Amish family down the
road.

Also,

Frijoles Negros con Huevos

1 can of Black Beans
1 (same size) can of tomatoes
Chopped Hot Peppers, to taste
Fresh eggs

Mix beans, tomatoes, and hot peppers, and place in a
casserole, to a depth of about 1-2 inches. Make little
indentations in the bean mix, and break eggs into
them. Throw in 350 oven, and bake until beans are
heated through and eggs are cooked to your preference.
Might put just a sprinkle of cayenne pepper on the
eggs after cooked, for a bit of color.

Goes very well with cornbread, done as follows- this
makes Yankee Barbarian Sugared Cornbread palatable ;-)

2 boxes of Martha White (or other pre-packaged)
cornbread mix
1 can creamed corn
Chopped hot peppers, to taste

Mix all well, using the liquid from the canned corn
for the liquid normally required in the boxed recipe-
if you're afraid there's not enough, you can add a bit
of milk, but you don't really need it. Bake as per
instructions on the box in an 8" X 8" baking pan, or
equvalent round pan, until done. Check for doneness
w/a toothpick or (more traditional) a broomstraw (not
plastic!!!) Serve with your month's ration of butter,
for those of you doing the low-fat thing ;-)

Phlip

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