Lonesome Mile Farm

  (Winfield, Iowa)
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Cheese Strata

Cheese Strata

2 cups (3 slices) bread cubed.

1/2 pound cheddar cheese, shredded.

1/2 pound bacon, cooked and crumbled.  I have also used ham, shrimp, and sausage.

1/4 cup cup butter, melted.

1/2 pound fresh mushrooms, sliced.

3 large eggs.

2 cups of milk.

1 teaspoon dry mustard.

1/4 teaspoon salt.

Place half of the bread cubes in a 1 1/2 quart casserole.  Layer half the cheese, bacon and butter.  Repeat layers and arrange mushrooms on top.  Beat eggs, milk, mustard and salt and pour over the layered mixture.  Set the casserole in a pan of hot water.    Bake at 300 degrees for 1 1/2 hours.


Ziplock Omlets

Ziplock Omelets

This works great whether you are camping or at home.  A fun and easy way to serve weekend guests a special omelet. 

Crack 2 large or extra large eggs into a quart size Ziploc bag, shaking to combine.

Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns and salsa, you get the idea.

Each camper/guest adds any or all of the above ingredients to their bag and shakes.

Make sure to get the air out of the ziplock bag before sealing.

Place the bags into boiling water for 13-14 minutes, depending on the amount of ingredients used.  A large pot can usually accommodate 6-8 omelets.

Open the bags and the omelets will roll out!  Be prepared for everyone to be amazed:)


The perfect hard boiled egg

The perfect hard boiled egg

1.  Place eggs in the saucepan, cover with cold water.  Do not salt.  Place on burner on HIGH heat.

2.  Once they start to boil, turn the timer to 3 minutes.

3.  When the timer goes off, remove from heat and put the lid on.  Reset the timer to 8 minutes.

4.  When the 8 minutes are up, run cold water over them for several minutes, then let them soak a bit to cool off.

5.  They will peel best if you set them in the refridgerator for about 1/2 to 1 hour. 


Eggs, eggs and more eggs

Smoked Salmon and Egg Salad Tartines

2006, Barefoot Contessa at Home, All Rights reserved



  • 12 extra-large eggs
  • 1/3 cup good mayonnaise
  • 2 teaspoons whole-grain mustard
  • 1 tablespoons minced fresh dill, plus sprigs for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 slices 7-grain bread or round French bread (boule)
  • 8 slices good smoked salmon


Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.

Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.

Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.

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