Care Package for the Hard Times Kitchen - The Article Day 6

The Article: Day 6

Breakfast

Omelet

A good omelet is an art. However, with a little effort a couple of eggs can make a real meal. An omelet does not have to have cheese. However it does make it nice. With an omelet a little dab will do you. Fry a slice or two of bacon, and crumble it up. Dig in your fridge for any fresh veggies you can find. A little onion, a little pepper, even a few frozen veggies will do. Also just a little grated cheese is wonderful. The path to an excellent omelet is in the pan. Many people use a nonstick skillet. I am not fond of [nonstick] silverstone pans flaking into my food, so my favorite pan is a good, well seasoned iron skillet. You want just a small amount of oil well covering the pan. You also want the pan quite hot. When making an omelet, you want the eggs well beaten and you want to pour the egg into the hot skillet immediately after beating. Have a spatula close at hand. As soon as the eggs have begun to set at the edges just a little, you want to begin pushing the edges toward the middle and lifting them to allow the uncooked egg to seep under and cook as you tilt the pan to and fro. As soon as all of the egg is set (I scrape all the uncooked egg I can from the middle out to the edge), add your meat and vegetables, and salt and pepper, to half and fold the egg over. Add a cover and turn the burner off. As the egg rests, prepare your plates. Cut the omelet into portions (my 10 inch skillet feeds five or six), and serve nice and warm.

Lunch

Peanut butter sandwiches

Dinner

Tuna Casserole

A package of egg noodles
3 TBS margarine
1 1/2 cups milk
Seasoning packet from a package of chicken flavored ramen noodles
1/2 cup flour
Dash onion powder
Dash garlic powder
Dash pepper
1/8 tsp salt
1 can of tuna or even two if you have lots

Cook noodles in water until al dente (I test mine by throwing a noodle against the refrigerator. If it sticks, it’s done.) While noodles are cooking blend in a small bowl: flour and seasonings. Heat 1/2 cup milk in a small sauce pan. Add remaining milk to bowl and blend well. Add the mixture in the bowl to hot milk and blend with a whisk stirring constantly until thick. Add tuna and blend well. When noodles are done, drain and add butter. Add tuna sauce and stir well.