Elegant Frittata

 

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This simple three-egg frittata was cooked then baked in a non-stick copper pan with plum tomato and bits of cream cheese. The tomato was sliced and sautéed in a teaspoon of coconut oil before three beaten eggs were added to the pan. The bottom of the frittata was cooked on the stove-top for a minute, dotted with bits of cream cheese, then placed under the oven-broiler in the same pan for about another minute. ©M-J de Mesterton

 

 

©M-J de Mesterton, Elegant Cook

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Please Visit the Elegant Cook, by M-J de Mesterton
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1960s Christmas Party Canapés

Pineapple and Cream Cheese Dip on Ritz Crackers: the Ideal 196os Christmas Canapés

This elegant dip straight out of the 1960s has two ingredients: pineapple and cream cheese. Drain and chop the pineapple–I prefer the canned type without added sugar–and blend with sightly-softened cream cheese. The crackers you serve with this cream-cheese-pineapple dip ought to be the original, plain Ritz brand. Acceptable substitutes are Townhouse or Waverly crackers.

©M-J de Mesterton 2011

M-J’s Original Yam Dish


Boiled yams, sliced fresh jalapeños, crushed pineapple and cream cheese are seasoned to your taste (I use Tajín chile-lime-salt seasoning from México) and baked in a dish after being crushed and mixed with my Braun hand-mixer.
©M-J de Mesterton
Thanksgiving, 2011

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