A Recipe, A Contest . . .

But not a recipe contest.

For today's menu, we have Ham and Egg Pie.

When my mom was President of the United Methodist's Women committee (and chief menu planner) she found this recipe to serve at the men's breakfast. It was not called quiche then. You may call it whatever you like. I call it delicious and quick! (Recipe at bottom of post).

Just for grins, I thought you might enjoy seeing my pincushion collection. After all, pincushions are like Lay's Potato Chips, you definitely will want more than one. It never fails that when you are working on your cutting table, your pincushion is over by your sewing machine. Or upstairs, or in your work basket . . . . (You know what I'm talking about.)

One day the light bulb finally went off and I said, "aha, why can't I have more than one?" So I've been making and collecting them ever since. I especially love homemade ones. Although the wooly purple egg, which I bought in Florida, is so tough in the middle I rarely use it. Now the one on the glass candlestick pedestal I made recently. It is stuffed with sheep's fleece that I bought from a local weaver who also raises sheep, and it keeps my pins very sharp indeed. The red plaid apple came from Ohio (made by local Amish ladies). The light colored basket was found at Joanne's Fabrics. And the brown basket was made by a local gal who sells them at a yearly craft fair nearby. (The log cabin background fabric I recently found at Susan's shop, but sorry folks, she's all out.)


And yes, I was serious when I mentioned a contest. You see these two well loved chickens? Well, they do not have names and are in desparate need of one. I know, I know, with my love of fiction, you'd think I could come up with something appropriate. However, my brain is tired so I'm leaving it up to you.

Please leave a comment and submit your favorite names. On Saturday, October 20th, I'll pick a winner. And what will you win?

This lovely lady right here. Whom I did name. She's Aunt Bertha and she rules the roost. Bertha wears a steel apron, carries a wooden spoon, and knows how to use it. When she cackles, the whole neighborhood wakes. (Of course, you can make up your own story.)


I'm going to leave you with my version of my mom's recipe. I'll be taking a few days off from blog land as there are some things I need to catch up on. Not to worry, I'll be back with more fun and adventure.

Until then, keep stitchin' . . . .

HAM AND EGG PIE

4 eggs (I use 6-8 for a fuller pie)
1/4 teaspoon pepper
2 cups cooked ham (cubed 1/2")
1/4 teaspoon baking powder
1/2 cup milk
1 cup grated sharp cheese (I use a medium sharp and monterey jack blend.)

Mix the above items. Pour into an unbaked pie shell. Bake at 425 degrees for 35 minutes OR 375 degrees for 45 minutes. Enjoy!