Baked Eggs, Ham Ramekins, Shaking Beef, Beef with Blue Cheese
Summer is rapidly vanishing, but we still have plenty of company on the horizon. In spite of all the muffins, breads, and pancake options we've discovered over the years, occasionally we have a desire to fix eggs for breakfast. When we have guests who also eat eggs, at least on an occasional basis, it's nice to find something new to make for them. Both the baked eggs and the ham ramekins are quick to make and can be expanded to additional individual servings.
And, since we're talking cholesterol, we'll throw in two new beef favorites. The filets with blue cheese are from the April issue of Southern Living magazine. The recipe is credited to Rebecca Gulledge, the second place winner in the 1993 Georgia Beef Cookoff contest. A bonus in the article was the telephone number at Clemson for anyone wishing to order blue cheese directly from the school.
After seeing the Shaking Beef recipe in a Williams-Sonoma catalog, we tried it and enjoyed it so much that we have fixed it several times recently. It is a great combination of flavors and textures and takes little time to prepare.
