Steamed Egg Custard Soup

Devised April 2, 2008 from a remembered recipe learned in Seattle in the late 60's from a simple cookbook, now lost. Many US towns and cities support shops that sell Asian foods.

4 eggs
2 t dark sesame oil
3 c chicken broth
1 Chinese sausage, rinsed and thinly sliced
2 oz preserved salt turnip, rinsed well and thinly sliced
2 t dark soy sauce

2 green onions, finely sliced

In a 1-1/2 quart glass bowl, beat the eggs and sesame oil together. Mix in the broth, sausage, turnip, and soy sauce. Place the bowl in a steamer for 30 minutes. Ladle into small bowls, garnish with the green onions, and drizzle on a little soy sauce. Serves 6 as part of a Chinese meal

Easy Dirty Rice

Yields a more flavorsome, drier, lower in fat, and less spicy product than the recipe on the box. Recorded 14 January 2001.

1/2 lb mild pork sausage
1 box Zatarain's™ Dirty Rice Mix
1/2 c long-grain rice
3 c water

In a heavy 2-quart pot, brown the sausage thoroughly. Remove to a wire strainer to drain away the fat. Bring the water to a boil in the same pot. Add rice, rice mix and cooked sausage to pot. Lower heat, stir, cover and simmer 25 minutes. Toss and hold covered for serving. Serves 4 or 5. Variation: Very Dirty Rice. Sir in a 1/2 cup of coarsely chopped sauted chicken livers after the rice is finished streaming.

Breakfast Burrito

Inspired by the McDonald's™ product. First prepared November 8, 2008.

2 new potatoes, micro-waved 4 minutes, peeled and diced
1/2 lb fresh country pork sausage (Gunnoe's is good)
1/2 c coarsely chopped onion
2 oz canned chopped green chilies
1 small tomato, seeded and chopped

6 large eggs, well beaten and fluffy
1/4 c half and half
salt and pepper to taste

shredded Mexican cheese
6 large flour tortillas, steamed in microwave
mild salsa

In a skillet over medium heat, brown sausage lightly. Drain, reserving fat, and set aside. Return 2 T sausage fat to skillet, add potato and onion and continue cooking until tender. Add tomato and chilies and heat through. Add cooked sausage and mix. Add eggs-cream mixture over moderate heat and scramble until soft but not overcooked. Assemble on tortilla: cheese, egg mixture, salsa. Fold up bottom third, then in half, and then again lengthwise, leaving top open. Serve with salsa on the side. Serves 6.
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