Ingredients:

1/4 c. vegetable oil
3 large eggs
1/2 c. chopped onions
1/4 c. chopped bell pepper
1/2 c. chopped celery
1/2 c. chopped water chestnuts, drained
1/4 t. sugar
1/4 t. salt
1/4 t. pepper
Options: 1 c. of the following: chopped cooked shrimp, chopped cooked pork, chopped cooked chicken or chopped mushrooms.

Instructions:

Heat the vegetable oil in your wok or skillet. Stir together the rest of the ingredients in a mixing bowl. Drop by tablespoon full into the hot oil. This will spread out to make an egg patty. Sauté enough to brown slightly on both sides.

Serve warm from the skillet covered with the gravy of your choice. Any type creamy gravy will work. If you don’t have time to make gravy from scratch just mix together a can of cream of chicken soup and a can of cream of mushroom soup. Dilute with enough water to make it the consistency that suits you best. Heat and serve over the egg patties.

Or, you can let the egg patties cool and refrigerate until ready for warming and serving. This makes a delicious and quick meal, which you’ll enjoy.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the April 26, 2006 issue of Farm World.