Joleans Sick Egg Recipes

JOLEAN'S " SICK EGG" RECIPE

Steps:

• Toast a piece of white bread lightly in a toaster. Leave it plain (no butter.).
• Meanwhile, in a very small non-stick skillet LIGHTLY sprayed with Pam, gently crack 1 egg over medium-high heat (don't add salt or pepper). Cover skillet and LISTEN -- When you begin to hear a slight "sizzling sound", turn the heat off and let it sit (covered) on the burner for about 4 minutes. Uncover and check egg -- there should be NO slimy eggwhite on top, and the yolk should be 1/4 done and 3/4 runny.
• Lay egg flat on top of toast and cut into about 1/2" cubes.
• Transfer to a bowl and toss gently, letting the soft yolk sort of coat the toast pieces a little bit.
• NOTE: My kids now love this recipe and ask for it when they are NOT sick -- So in that case, I BUTTER the toast, I melt 1 teaspoons butter in the skillet to cook the egg in, and I salt & pepper the egg too! (Honestly, I still eat this recipe fixed that way when I'M not sick either!) :) I think my Mom would probably frown upon that -- .

JOLEAN'S ITALIAN SAUSAGE CASSEROLE

Steps:

• In a 2 quart, ungreased casserole dish, layer twice: 1/2 cooked macaroni, 1/2 cooked sausage, then 1/2 sauce, 1/2 mushrooms, 1/2 shredded cheese. Do the same layering again.
• Sprinkle Romano cheese on top.
• Bake in a preheated 350 degree oven for 30-40 minutes, until cheese is slightly browned and casserole is bubbly.

JOLEAN'S CHEESE POTATO & SMOKED SAUSAGE CASSEROLE

Steps:

• Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
• Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
• Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
• Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
• Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
• NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE

Steps:

• Preheat oven to 350°.
• Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
• Beat egg yolks.
• In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
• Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
• Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
• Top pie with meringue (recipe to follow).
• After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
• MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
• With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
• Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).