When my grandmother, Mimi as she was known to all who knew and loved her, passed away I was fortunate enough to inherit her recipe box. Actually, it was two very large boxes filled with hundreds of recipes. As I began looking through the recipes I realized that some dated back as far as the 1920’s and were handwritten on crumbling pieces of paper that were succumbing to the effects of time. I first set off to preserve these recipes in a more modern format on my computer. After typing 350 plus recipes and reliving many wonderful memories of being in Mimi's kitchen and gathered around her table, I realized that those were memories that I wanted to reinvent with my children and, hopefully, one day, my grandchildren. I made the decision to cook my way through each and every one of them with being as true to the original recipe as possible.

I have been off to a pretty good start, but I also asked myself question - What good is great food if you do not also share it with friends? So here I am, asking you to take part in this journey through Mimi’s recipe box with me.



Tuesday, August 25, 2009

Scrambled Egg Casserole

½ lb bacon, chopped
½ cup onions
4 oz can mushrooms, drained
10 eggs
3 tbsp sour cream, brought to room temp
¼ cup cream
½ cup shredded cheese
½ cup green onions
10 drops Tabasco
Salt
Pepper

Preheat oven to 350.

Sauté bacon and onions until bacon is crisp and onions and translucent. Stir in mushrooms, remove from pan and drain.

Whip eggs, add sour cream and heavy cream. Mix until well combined. Stir in ½ cup cheese, green onions, Tabasco, salt and pepper. Pour into buttered baking dish and top with remaining cheese.

Bake 20-25 minutes or until set.
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