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Junker's Soul Food

August 21st, 2008 in blog, member junk     
KimberlyMelamed Kimberly Melamed, contributor
1 user recommends
This book was one of my husbands grandmothers favorites, so I was thrilled to inherit it. This particular version was published in 1967, the original copyright is 1955. The cover is worn but has beautiful colors and illustrations. The pages are a bit stained from years of use. But, most importantly, the recipes are wonderful. Some I admit I have been reluctant to try; Burgundy Kidney Omelette, and others have become a Saturday morning staple, Sausage Omelette Parisienne. I have yet to try the Souffle Omelette with Strawberries, but it sounds amazing!
The recipe all starts with a good egg. I am fortunate to live on a small hobby farm with 8 hens and 2 roosters. I get the freshest, tastiest eggs!
My version of the recipe includes lots of fresh veggies! I like to use homegrown or organic whenever possible. These came from the garden of a dear friend.
This book was one of my husbands grandmothers favorites, so I was thrilled to inherit it. This particular version was published in 1967, the original copyright is 1955. The cover is worn but has beautiful colors and illustrations. The pages are a bit stained from years of use. But, most importantly, the recipes are wonderful. Some I admit I have been reluctant to try; Burgundy Kidney Omelette, and others have become a Saturday morning staple, Sausage Omelette Parisienne. I have yet to try the Souffle Omelette with Strawberries, but it sounds amazing!

This book was one of my husband's grandmother's favorites, so I was thrilled to inherit it. This particular version was published in 1967, the original copyright is 1955. The cover is worn but has beautiful colors and illustrations. The pages are a bit stained from years of use. But, most importantly, the recipes are wonderful. Some I admit I have been reluctant to try; Burgundy Kidney Omelette, and others have become a Saturday morning staple, Sausage Omelette Parisienne. I have yet to try the Souffle Omelette with Strawberries, but it sounds amazing!
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My version of the Sausage Omelette Parisienne:

(Eggs, Sausage, swiss cheese, mushrooms, onion, tomatoes, asparagas, salt & pepper, basil, thyme, parsley)

Saute in butter 1 onion, sliced, and 2-3 mushrooms, sliced. When soft add diced tomato, and blanched asparagas to heat through. Add 6 lightly beaten eggs to form your omelette. Sprinkle with cheese and fresh or dried herbs. Fold it out on the platter and surround it with small broiled sausages.

Variations:

I sometimes use fresh satued spinach in place of the asparagus. Also, I add the cooked sausage directly to the eggs as they cook.

 


Pattern or design used: My own design
posted in: blog, member junk, Recipe, Eggs, Vegetables, Junk Soul Food
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Comments (11)

KimberlyMelamed writes: Ha Ha, Don't all good photographers wet their eggs before a shot? Think I'll have to ask my favorite one in IA... How about a recipe for the blog?

LOL
Kimberly Posted: 10:20 am on September 23rd
pista writes: I like collecting old cookbooks so I loved this post. My favorites are the ones that show years of use.
Oh, and how did you get the eggs to look so good? Do you wet your eggs? Posted: 10:15 pm on September 20th
KimberlyMelamed writes: I am definitely trying the grilled cheese for lunch today. Yummy! I may even have to serve it with a side of Go Go's pasta salad! Posted: 1:03 pm on August 24th
italianpeasant writes: GIONI'S GOURMET GRILLED CHEESE
i was bored making grilled cheese the usual way & decided to improvise:

take slices of bread (white, whole wheat or whatever kind you prefer); add two kinds of favorite cheese, after you put it between bread, smash it down, then whisk 2 eggs & 3 tablespoons milk together, dip the cheese sandwich in egg mixture, then roll in bread crumbs & fry in an oiled skillet, turning once. you can also use a george forman grill lightly oiled. after you have it this way, the usual way seems boring! this way gives it a whole new taste. Posted: 7:43 pm on August 23rd
suewhitney writes: Thanks Miss Georgia,

I think we'll have that for dinner tonight. Looks like the heats on me to post a recipe now!

TTFN,
Sue Posted: 4:57 pm on August 23rd
georgiamoon writes: Ok, since you BEGGED for it. Here is the Vegan Pasta salad that even a die-hard carnivore will like.

Whole Wheat Pasta 1 box spiral
Aparagus 1 bunch
Tomatoes 3 med
Artichoke bottoms 1 can
Black olives 1 can
Capers 1 small jar, drained
Italian Dressing fat free or reg.
Lemon juice 1 large

Boil a large pot of salted water(this is important to infuse everything with flavor) and boil asparagus until tender. Take out of pot and cool. Add pasta and cook until done but still firm and drain. Chop asparagus, tomatoes, olives artichokes and mix with pasta and capers. Add enough dressing to coat all the pasta and veggies. Squeeze the juice from one large lemon over everything and mix well. It actually gets better in the fridge, but it is pretty good right out of the bowl as we all found out! Enjoy, Georgia
Posted: 3:35 pm on August 23rd
coolparty writes: Yes, mom. I'll post some of my spectacular vegan recipes! I don't think you'd allow me to be vegan if I wasn't such a fantastic cook! Yes, Georgia, please put that recipe up! It's my favorite pasta salad. Miss you, Georgia :( You rock, Kim. Posted: 9:16 pm on August 21st
CottageElements writes: Kimberly, I find the best cook books are the ones that are the most worn on the inside (they were used a lot). Looking forward to some great recipes!

Lanette Posted: 9:09 pm on August 21st
georgiamoon writes: Hey Kiddo, I didn't even think you had time to cook! That sounds delightful and I will try it one of these mornings when I have time to do more than grab a banana from the counter for breakfast. I actually do cook once in a great while...I'll have to share some recipes too. Like my now-famous pasta salad! Talk soon, love, Geo Posted: 7:25 pm on August 21st
suewhitney writes: P.S. You're a good egg. Ha! Posted: 2:04 pm on August 21st
suewhitney writes: Hey Kimbo,

I have an idea. Let's just say I bring my family to your house!It'll be a new tradition. Seriously, this looks delicious and I love the cookbook. You'll be seeing some vegan fare coming from this home. Thanks for starting this! I can't wait to see recipes from everyone else. I'm hungry already!

Bye,
Sue Posted: 2:03 pm on August 21st
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