cheap generic viagra I like having dried food on hand. Right now I have several months supply of dried milk, pasta, and beans. I also have dried eggs. Just having food and keeping it for a rainy day, to me, is not an efficient way of running a home. If I have food, it needs to be used and replenished. Even dried stuff eventually goes bad. The milk, pasta and beans I have no problem using up but with the eggs I’ve had to get creative.
http://2blades.org/ order viagra now I found this recipe on EverydayFoodStorage.net and tweaked it a little. With a bunch of teenage boys, I doubled it, and bake it in a jelly roll pan. I also usually add bacon or sausage before I roll it up. Here is my adaption of the recipe:
3 1/3 cups water
2/3 cup dry powdered eggs
6 tablespoons dry milk (not instant)
1 cup flour
1 tablespoon season salt
bacon, ham, or sausage
Set the oven for 450 degrees and grease a jelly roll pan. Put the water in the blender and start it on low. Carefully and slowly start adding the dry eggs and milk. Once these have been completely blended, add the flour and salt. Blend well. Pour into the jelly roll pan. Bake at 450 for 20 minutes. The eggs should be completely set and slightly brown. If it puffs up a little don’t worry. As soon as you get it out of the oven sprinkle some grated cheese over it. Top that with cooked bacon, sausage, or even sandwich meat. Roll up the eggs and then slice to serve. It looks gourmet but is really easy and quick AND allows me to rotate my dry eggs.
In case you are interested, I get my dry eggs from Shelf Reliance. They have a bunch of other great products as well. Everyday Food Storage has a link for Shelf Reliance and a ton of other recipes for dry milk and dry eggs. Enjoy!