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Hi! Today I have a favorite, much requested Christmas cookie recipe and one of my own recipes to share with you. It’s a recipe my mom and grandma served many times. In fact this dish was made so often, by so many people we knew, that I thought everyone made home fries this way. Not so!

Recently I had my furnace serviced and as the conversation turned from deteriorating hot water coil gaskets to food (just imagine the verbal manipulation that required!) I discovered my furnace guy never even heard of Honky Fries! Well.... I almost had to run upstairs and fry up a batch just to show him this wonderful, hearty, breakfast treasure. (And maybe earn a discount on my bill!!!) But time flies and he had other appointments to keep. So.... Bob, (and any other poor souls out there who have not had the pleasure of this tasty breakfast concoction) here’s the next best thing, a recipe!

Thank You, and Enjoy! Elaine

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HONKY FRIES

3 Large Potatoes (peeled, quartered lengthwise)

3 Tbsp. Bacon Fat or Olive Oil

1 Cup Onions (roughly chopped)

1 Cup Bell Peppers (roughly chopped)

Salt and Pepper to Taste

1⁄4 Cup Fresh Parsley (chopped)

6 Eggs (whisked)

 

Boil the potatoes in a saucepan of lightly salted water for 10 to 15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside (or leftover baked potatoes can be cut up and used, omit the boiling part).

Heat 2 Tbsp bacon fat (or olive oil) in a large cast iron skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2 to 3 minutes.

Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt and pepper to taste as you cook.

Mix the vegetables and potatoes together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and potatoes. As soon as eggs begin to firm up, remove from heat. Serve immediately. Great with ketchup. Serves 4.
Note: You can also use raw potatoes, fry them, then add the rest. Other items can be added as well, like chopped ham or sausage.

Recipe From: Elaine

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GINGERBREAD MEN COOKIES

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or Colorful Royal Icing onto cookies.

3 Cups Flour

2 tsp. McCormick® Ginger (ground)

1 tsp. McCormick® Cinnamon (ground)

1 tsp. Baking Soda

1⁄4 tsp. McCormick® Nutmeg (ground)

1⁄4 tsp. Salt

3⁄4 Cup (11⁄2 Sticks) Butter (softened)

3⁄4 Cup Firmly Packed Brown Sugar

1⁄2 Cup Molasses

1 Egg

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Roll dough to 1⁄4 inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5 inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks to cool completely. Decorate cooled cookies as desired. Makes 2 dozen or 24 (1 cookie) servings.

Recipe Compliments of: McCormick® and Company

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PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe. Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA 17042, Fax: 717-273-0420 or E-mail: cook@themerchandiser.com.

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