Brian Lane - Mind Games with a Serial Killer

¾ cup Buttermilk

¾ cup Warm Water

2 tablespoons Warm Honey

1 cup Country Crock® tub Butter, melted

In a large bowl, combine the Flour, Baking Powder, Powdered Milk, Sugar and Salt. Thoroughly mix all of the powders. In another bowl, crack open all eggs into bowl (try not to burst the yolks), then dip out 3 tablespoons of the albumen (egg white), adding it to the dry powders with the Buttermilk, Water, Honey and a half cup of the Butter. Mix the ingredients into a smooth batter. (Batter should be very thick, nearly a paste. If too thin, add tablespoon at a time of Whole Wheat Flour. If too thick, add tablespoon at a time of albumen or warm water. Keep adding until proper consistency is achieved. There should be very little running of the butter when it is poured on the griddle.) Pour batter onto a hot griddle in the shape of a doughnut about 6 inches across with a 2-2½ inch open center. (That takes a little practice.) Drop one teaspoon of butter into the center of the ring, then scoup out one egg yolk and enough albumen to fill the opening in the batter. (If desired, yolks may be broken and both egg yolk and albumen beaten like scrambled eggs.) Flip batter and egg center together as one. When done, serve warm with salt and pepper to taste for the egg center. Syrup to taste for the whole thing.

For added taste, add items like bacon bits, diced ham, cheese, etc., to the egg center.

Some people may panic at the thought of using Quail Eggs (or any other egg) in place of Chicken eggs. However loathsome it may seem to those people, I hope this will temper those feelings. First of all, there is no appreciable difference in taste between the two. In comparable amounts, quail eggs have more than double the amount of protein and about one-third the amount of cholesterol that chicken eggs have. The only significant drawback, is that it takes two to three quail eggs to equal the amount obtained from one chicken egg. You can locate quail eggs at most places that advertise to sell live quail in the want-ad section of your local newspaper.

24 Quail Eggs

¼ cup Cold Water

¼ cup Lowfat or Nonfat Milk

4 Green Onions, white portion only, diced

1 small Green Bell Pepper, diced

1 small Jalepeño Pepper, diced with seeds removed

3 fresh Mushrooms, thinly sliced and quartered

1 teaspoon Garlic Salt

1 teaspoon Hickory Smoke Salt

2 tablespoons Barbeque Sauce

2 tablespoons Country Crock® tub Butter

1 teaspoon Chili Powder

2 teaspoons Parsley Flakes

3 cups Sharp Cheddar Cheese, shredded

In a skillet, cook the Onions, Bell Pepper, Jalepeño and Mushrooms in the Butter over medium heat until the Bell Pepper bits are soft. Empty ingredients into a saucepan, cover and keep warm over heat on the lowest setting. In a large mixing bowl, whip the Quail Eggs with a wire whisk until yolk and albumen are well blended. Mix in Water, Milk, Garlic Salt, Hickory Smoke Salt, Chili Powder, Parsley Flakes and Barbeque Sauce. Beat until all ingredients are completely dispersed in egg mixture. In a large non-stick skillet, pour about ⅓ to ½ of the egg mixture to cook over medium-high heat. Stir the mixture (like scrambling eggs) until clumps begin to appear, then stop stirring. Sprinkle ⅓to½of the shredded Cheese and saucepan ingredients over the egg mixture. When egg mixture begins to solidify around ingredients fold omelet in half. Cook another one to two minutes, turning omelet over once. Remove omelet and place in warmer. Repeat above instructions with remaining ingredients. Slice in equal portions and serve warm. Salt and Pepper to taste.

(Note: Real diehards may substitute 10 regular chicken eggs for the quail eggs. However, the cholesterol tends to rise 30 to 60%.)

Everyone has got their own version of making Deviled Eggs and I’m no different. If you use this recipe to serve to your guests, don’t tell them beforehand what all of the ingredients are. Some of my guests dislike certain ingredients, regardless of the food those ingredients were used in. …But those same people played a very large part in causing my Deviled Eggs to disappear.

WARNING:

These eggs are rather high in cholesterol and fatty carbohydrates.

Try not to eat them all yourself!

24 large Eggs plus 1 large Egg White 3 tablespoons Best Foods® Mayonaise

2 tablespoons Thousand Island Salad Dressing

1 tablespoon Kraft® Mustard

1 tablespoon Sweet Pickle Relish

3 teaspoons Parmesan Cheese

2 teaspoons Salt

1 teaspoon Garlic Powder

1 teaspoon Hickory Smoke Salt 1 teaspoon Chili Powder

1 teaspoon Malt Vinegar Paprika, to taste

Hard boil 24 eggs in water with 1 teaspoon Salt. Drain and discard water, then rinse eggs in cold water. Remove eggshells, then rinse again in cold water. Slice each egg length-wise, cutting off top third of the egg. Remove yolk from the larger portion of the egg and set eggwhites aside. Put top third of eggs and bottom half yolk into a large bowl. Slice yolks and egg tops into small chunks, or mash with tines of a fork. Stir in all ingredients listed above, except for the Paprika. Combine all ingredients to form a thick paste.

Spoon paste into yolk space of eggwhites set aside earlier. Sprinkle Paprika over eggs, salt or pepper to taste. May heat slightly before serving. Serve warm or cold.

(NOTE: Any remaining egg paste can be used to make egg salad sandwiches.)

A dear friend of mine had three rambunctious boys and an equally active daughter that I would care for every so often when she had no baby-sitter. I was not above bribing them when movies, games and toys began to bore them. I created this recipe as an extra-special treat that was as good for them as it was tasty. The problem with these muffins is that if there are more available, you (or the kids) want to continue eating them until they’re all gone.

1½ cups Granny Smith® Apples, skinned, cored and diced

1½ cups fresh Bing Cherries, pitted and diced

2½ cups sifted Flour

¼ cup Country Crock® tub Butter

2 tablespoons Cinnamon-Sugar

½ cup Lowfat or Nonfat Milk

2 tablespoons Baking Powder

4 large Egg Whites

1¼ cups Brown Sugar

1 teaspoon Dark Cane Syrup

In a large bowl, blend together the Flour, Cinnamon-Sugar, Baking Powder, Brown Sugar, Butter, Egg Whites, Milk and Syrup.

Stir to combine all ingredients to a thick, batter-like texture. Fold in diced Apples and Cherries, mixing them thoroughly into the mixture. Spoon mixture into paper-lined cupcake or muffin pan, filling each cup ⅔ full. Bake at 400° for 25-30 minutes. Serve warm or cold, with or without butter spread.

I have to be honest, I didn’t come up with this recipe by myself. A lady-friend and I were trying to come up with a bedtime snack to eat while watching T.V. while waiting for sleep to overtake us. I thought up the basic recipe from one I learned while in the Air Force. My lady-friend came up with a few other suggestions. Some we used, some we rejected. The idea of putting Ginseng into the mixture came from my taste for Ginseng Tea. You can get Ginseng capsules in nearly any health food store. I personally favor the Korean Ginseng over the other varieties available.

3½ cups sifted Flour

4 oz. Ginseng Powder

1 tablespoon Baking Powder

2 teaspoons Ginger

2 teaspoons Cinnamon

2 tablespoons Brown Sugar

1¾ cups Lowfat or Nonfat Milk