Page 36 - June 2016 BNP ALL
P. 36
Page 36 June 2016 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
Flashback Photo Tickling Our Tastebuds
“the 1940s” by Denise Valentine
Photo Courtesy of William Bollinger
Hello, everyone! Maybe someone can answer this question for me: When is the
rain going to make way for some nice sunny days for a while? This month, I was
ready to start with salads and cool, refreshing recipes for the summer season. As
I sit here writing this message, it is raining and damp outside again. Hopefully, by
the time you read this, the rain has ceased--at least for the time being--and you’re
enjoying some warm, sunny days.
I haven’t shared a breakfast recipe for a while. I found this quick and easy wrap
in a “One-Dish Meals” booklet. I get wraps quite often when we go out to eat;
they are usually listed in the regular sandwich section. Try this recipe for a quick,
take-it-with-you breakfast. Wrap them in foil and enjoy fast food right from home.
Ham ‘N’ Egg Breakfast Wrap
Ingredients
Around 1946 — Thurmont FFA 1½ teaspoons butter 1 tablespoon salsa
Maryland Cooperative Milk Testing Award 1 egg, lightly beaten 1 tablespoon sour cream
Pictured from left are Calvin Sayler, Junior Bollinger, and Phil Zentz. 2 ounces deli ham, chopped 1 8” lour tortilla, warmed
Patronize the Advertisers in The Catoctin Banner! 1 tablespoon chopped green pepper 2 tablespoons shredded
cheddar cheese
The Catoctin Banner exists due to the advertising support of those featured in each issue. 1 tablespoon chopped onion
Directions
In a small skillet, melt butter. Add egg; cook and stir over medium
heat until completely set. Add the ham, green pepper, onion, and
salsa; cook until heated through.
Spread sour cream over tortilla. Spoon illing over sour cream and
sprinkle with cheese. Fold sides over illing. Fold up one end and
roll to wrap.
*To make several at one time just use a larger skillet and adjust the
ingredients accordingly.
**Wrap in foil and take along for a quick, on-the-go breakfast.
Flashback Photo Tickling Our Tastebuds
“the 1940s” by Denise Valentine
Photo Courtesy of William Bollinger
Hello, everyone! Maybe someone can answer this question for me: When is the
rain going to make way for some nice sunny days for a while? This month, I was
ready to start with salads and cool, refreshing recipes for the summer season. As
I sit here writing this message, it is raining and damp outside again. Hopefully, by
the time you read this, the rain has ceased--at least for the time being--and you’re
enjoying some warm, sunny days.
I haven’t shared a breakfast recipe for a while. I found this quick and easy wrap
in a “One-Dish Meals” booklet. I get wraps quite often when we go out to eat;
they are usually listed in the regular sandwich section. Try this recipe for a quick,
take-it-with-you breakfast. Wrap them in foil and enjoy fast food right from home.
Ham ‘N’ Egg Breakfast Wrap
Ingredients
Around 1946 — Thurmont FFA 1½ teaspoons butter 1 tablespoon salsa
Maryland Cooperative Milk Testing Award 1 egg, lightly beaten 1 tablespoon sour cream
Pictured from left are Calvin Sayler, Junior Bollinger, and Phil Zentz. 2 ounces deli ham, chopped 1 8” lour tortilla, warmed
Patronize the Advertisers in The Catoctin Banner! 1 tablespoon chopped green pepper 2 tablespoons shredded
cheddar cheese
The Catoctin Banner exists due to the advertising support of those featured in each issue. 1 tablespoon chopped onion
Directions
In a small skillet, melt butter. Add egg; cook and stir over medium
heat until completely set. Add the ham, green pepper, onion, and
salsa; cook until heated through.
Spread sour cream over tortilla. Spoon illing over sour cream and
sprinkle with cheese. Fold sides over illing. Fold up one end and
roll to wrap.
*To make several at one time just use a larger skillet and adjust the
ingredients accordingly.
**Wrap in foil and take along for a quick, on-the-go breakfast.
