Everywhere I go these days, I smell erasers and terror. That can only mean one thing – another school year is around the corner. This week, I'm posting a kid-friendly recipe because it’s never too early to teach kids the fine art of caker cooking. After all, if our traditions fall away, what will happen to all those employees at Kraft?
I took this recipe from a cookbook I had as a kid, Betty Crocker’s Cookbook for
These Eggs in Bologna Cups would be a welcome treat for any kid coming home for lunch after an intense morning of colouring maps of the western hemisphere. And talk about nutrition! Each serving contains an entire teaspoon of milk! In my household, the milk would’ve been replaced with coffee whitener mixed with water.
Happy back to school, kids. Those map-colouring skills are going to come in real handy one day. You just wait.
PS - Don't miss next week's post. I'm teaming up with five other food bloggers for "Knoxapocalypse." It's about to get real firm around here. After that, I'll devote the rest of the month to reader recipes. Stay tuned!
2 teaspoons shortening
6 slices bologna about 4 inches across
6 teaspoons milk
Heat oven to 375°. Grease 6 muffin cups with some shortening, using pastry brush. Melt 2 teaspoons shortening in skillet over low heat. Place 3 slices bologna in the skillet and fry until the edges curl and the centres puff. Lift each slice with tongs into a muffin cup and press down so the slice fits the cup. Repeat with remaining bologna slices. Break 1 egg into the centre of each bologna slice to hold it down. Pour 1 teaspoon of milk over each egg. Sprinkle eggs lightly with salt, pepper and paprika. Bake uncovered for 15-20 minutes or until eggs are set. Loosen each bologna cup with knife and lift to platter with spoon.