1 Tbsp. butter
6 large eggs
1 tsp. freshly ground black pepper
3/4 tsp. salt
2 Tbsp. whipping cream
Preheat oven to 350.
Coat each of 6 (6-oz.) ramekins or custard cups with 1/2 teaspoon butter.
Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg.
Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches.
Bake for 16-18 minutes or until eggs are set. Makes 6 servings.
5 Cup Salad
1 cup mini marshmallows
1 cup shredded coconut
1 cup drained mandarin oranges
1 cup drained pineapple chunks
1 cup sour cream
Mix marshmallows, coconut, oranges, pineapple, and sour cream in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours. Makes 8 servings.
1 (8 oz.) can refrigerated crescent dinner rolls
1/2 lb. uncooked bulk pork sausage
3 Tbsp. chives, finely chopped
3/4 cup cheddar cheese, grated
Preheat oven to 375.
Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.
Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up).
Place 1-inch apart on an ungreased baking tray.
Bake for 12-16 minutes or until golden brown. Makes 12.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.