Shopping is FUN

What a glorious weekend. My Flu/cold/aches and pains are gone, but then the snow and cold weather came, so no reason to over exert myself. All in all a good thing!!! In some respects not coloring eggs or getting a plethora of candy and stuffed animals is a good thing. I do miss the Egg hunts though, so many good memories there. The Joy of the HUNT as it were! Our East Egg hunts had to be somewhat modified since we have been raising ducks and geese for many years. It is rather obvious that this time of year the ducks and geese are planning additional progeny. Case in point the POST about the Raccoons. When the kids were into the HUNTING we used plastic eggs and for sure NEVER close to an actual nest. That would FOWL things up! ARKKKKK! This Easter we had half of our kids here and the weather, as mentioned was lousy. Fact is the weather is still LOUSEY…BUT when the weather is lousy we women know what to do WE SHOP! New shoes, hand bags silly gifts for the sons and hubby what fun we had. Of course gathering with Jean, James, Lisa and Great nephew Young “FRED”…is always fun. Oh I am to tell the WORLD that Sarah is the coolest Sarah Martin around. Just ask her! Fact ask her parents! Now what to do with leftovers? Had a few ideas. Ham and Potato Brunch Pizza 6 servings Prep: 30 minutes Bake: 32 minutes Ingredients 1 16-ounce loaf frozen bread dough, thawed 2 medium potatoes, finely chopped (2 cups) 1 medium red or green sweet pepper, cut into bite-size strips 1/2 cup sliced green onion 2 tablespoons margarine or butter 1/2 cup mayonnaise or salad dressing 1/2 cup dairy sour cream 2 tablespoons snipped fresh parsley 1/4 teaspoon pepper 1- 1/2 cups diced fully cooked ham 1 cup shredded cheddar or Swiss cheese Directions On a lightly floured surface, roll bread dough into a 16 x 12-inch rectangle. Press dough into the bottom and up the sides of a greased 15 x 10 x 1-inch baking pan. Prick generously with a fork. Bake in a 375 degree F oven about 20 minutes or until light brown. Meanwhile, in a large nonstick or well-seasoned skillet cook potatoes, sweet pepper, and green onion in margarine or butter over medium heat for 8 to 10 minutes or until tender, stirring often. In a medium mixing bowl stir together mayonnaise or salad dressing, sour cream, parsley, and pepper; spread over hot crust. Top with potato mixture and ham. Sprinkle with cheddar or Swiss cheese. Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Omelet Crepes 4 servings Start to Finish: 30 minutes (if using purchased crepes) Ingredients 8 6-inch crepes, purchased or homemade (see recipe below) 6 eggs, lightly beaten 1/3 cup water 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons butter or margarine 6 ounces Black Forest ham or smoked ham, diced (1-1/4 cups) 1/2 cup chopped green and/or red sweet pepper 1/4 cup chopped onion 2 ounces Tillamook cheddar cheese or cheddar cheese, shredded (1/2 cup) Bottled salsa Directions 1. Prepare homemade crepes, if using. (Extra crepes may be stacked, with waxed paper in between, placed in freezer containers and chilled up to 3 days or frozen up to 3 months.) 2. Meanwhile, in a medium bowl combine eggs, water, salt, and pepper; set aside. In a large nonstick skillet heat butter over medium heat. Cook ham, peppers, and onion in hot butter for 3 to 4 minutes or until vegetables are tender. 3. Pour egg mixture over ingredients in skillet. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Sprinkle with cheese. Cover and let stand 2 minutes until cheese melts. 4. To serve, divide egg mixture into 4 portions. On each of four plates overlap two crepes, browned sides down. Spoon 1 portion of the egg mixture onto overlapped crepes. Roll crepes around egg mixture.* Top with salsa. Makes 4 servings. Crepes: In a small mixing bowl combine 1 beaten egg, 3/4 cup milk, 1/2 cup all-purpose flour, 1 teaspoon cooking oil, and a dash of salt; beat with a fork or whisk until smooth. Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only (Or, cook on a crepe maker according to manufacturer?s directions.) Invert over paper towels to remove crepe. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 11 to 12 crepes. *Note: If crepes are difficult to roll, warm them for a few seconds, one at a time, in an 8-inch skillet over medium heat.