Eggs and biscuits

Sometimes one acquires leftover odd ingredients from an experiment that isn’t likely to be repeated. In my case, it’s a box of sugar cubes leftover from building a replica of the Washington monument for a 5^th grade project. (Used a sander to shape the sides--powdered sugar flying everywhere. It was sure fun getting that tower glued to wobbly poster board into the building. Ever notice that when your kids have a project, YOU have a project? We got an A on that one.) 

So it’s been awhile, and I still haven’t had enough ladies over for afternoon tea to put a dent in it, and sugar doesn’t go bad, does it? So I think I’ll be trying this recipe from the Glenwood Cook Book, 1933. Maybe for an evening snack tonight with some caffeine-free tea. 

Orange biscuits

2 cups flour

4 t baking powder

1/2 t salt

2 T shortening

1 T grated orange rind

3/4 cups cold water

orange juice and cube sugar

Sift dry ingredients, work in shortening and add grated orange rind moistened with 3/4 c water. Roll to 1/4 inch thick. Cut into biscuits. On half the rounds place a cube of sugar which has been moistened with orange juice. Cover the sugar with another round of dough and press together gently. Spread the tops with powdered sugar slightly moistened with orange juice, sprinkle a fine grating of orange rind over them and bake at 450 degrees for 12 to 15 minutes.

Here’s another recipe from the same cook book I want to try. I do essentially the same thing with shrimp and feta cheese in place of the eggs and American. That with some nice crusty homemade rosemary bread to sop it up with. Hmmm, maybe that would be good tonight too. Could sneak some zucchini into it.

Spanish Eggs

2 T salad oil

1 onion

1 green pepper

2 c tomatoes

1 t sugar

1 T Worcestershire sauce

4 T dry bread crumbs

American cheese

1 t salt

Put oil into saucepan and in it sauté, until golden brown, the onion and pepper, finely chopped. Then add tomatoes and bring to boiling point. Add remaining ingredients and cook until onion is soft. Pour into an oiled shallow baking dish, and break into it as many eggs as desired. Season eggs. Cover with grated cheese and bake at 375 degrees for 15 minutes.

Here it is: with summer squash added to the vegetable saute, and feta instead of American cheese.