Friday Lunch - International "Spanish"
2 hard cooked eggs
1 tbs chopped
1 clove garlic, crushed
1/2 tomato, peeled, seeded, chopped
1/4 cup green pepper
Salt and pepper to
1 tbs chopped parsley
1 tbs beef broth
1/8 tsp. artificial sweetener
1/4 cup green beans
spears (cooked or canned)
Have all ingredients ready since this recipe will be cooked in a few minutes.
Coat a skillet
with nonstick vegetable spray.
Add onion, garlic, tomato and green pepper.
Cook at medium heat, stirring, until onions
Add seasonings, parsley, beef broth, sweetener. Mix.
Carefully add green beans and egg quarters.
Cook a few minutes more or until eggs are heated through.
Turn out on a serving dish. Garnish with asparagus spears.
Eggs and Chicken Livers, Farmstyle
Thursday Lunch - Gourmet
EGGS and CHICKEN LIVERS, FARM-STYLE
2 eggs, well beaten
2 tbs. chicken bouillon
2 chicken livers, membrane and fat removed
Onion salt to taste
Cayenne (red pepper) a pinch
Coat a skillet with nonstick vegetable spray.
Cook chicken livers in bouillon until
light pink inside.
Remove and chop fine. Add to eggs, with salt and cayenne.
Respray pan if dried out, and cook mixture,
stirring with wooden spatula, until set as you like it.