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Page 10
May 22.2013
Harris
Photography Studio
Bacon and Egg Breakfast Tarts
Located at
4545 NE MLK (Blue & White Building)
Perfect selection for a brunch, but also conve­
nient enough fo r serving on a weekday. Instead
o f Canadian bacon, try using 1/2 cup diced
cooked ham or 1/2 cup crumbled cooked bacon.
Place 2 tablespoons o f meat into each pastry
cup. Recipe makes 4 small tarts
There is still time to have
your portraits ready for Mother’s
Day, which is May 12th
Ingredients:
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1(11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Directions:
Call for appointment today
503-730-1156
Studio is also ready for Pet Portraits!
Showdogs
1. Preheat oven to 425 degrees F (220 degrees C).
2. Prepare pastry for a one crust pie as directed on
package. Divide pastry into 4 equal parts. Roll each
part into a 6 inch circle on a well floured, cloth covered
board with a floured, cloth covered rolling pin. Fit
pastry over backs of large muffin cups (3 x 11/2 inch),
or 6 ounce custard cups; make pleats so pastry will
fit closely. If using individual pie pans or tart pans,
cut circles 1 inch larger than inverted pans, and fit
into pans. Prick surface. Place tarts on an ungreased
cookie sheet.
Carrot Rice
Fragrant basmati rice sauteed with carrots, onions,
fresh ginger, peanuts, and cilantro. You will be
surprised to taste this
delicious rice. Recipe
makes 6 servings.
Ingredients:
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh
ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro
3. Bake until light brown, about 8 to 10 minutes. Cool 5
minutes, and carefully remove from cups. Reduce oven
temperature to 350 degrees F (175 degrees C).
4. Place 2 bacon slices in the bottom of each pastry cup.
Sprinkle cheese over the meat, making slight well in
centers. Break 1 egg into each. Add 1 tablespoon milk
into each tart. Sprinkle with nutmeg and pepper. Place
tarts on an ungreased cookie sheet
5. Bake until eggs are soft cooked, about 15 to 20
minutes.
Directions:
1. Combine rice and water in a medium saucepan.
Bring to a boil over high heat. Reduce heat to low,
cover with lid, and allow to steam until tender, about
20 minutes.
2. While rice is cooking, grind
peanuts in a blender and set
aside. Heat the margarine in a
skillet over medium heat. Stir in
the onion; cook and stir until the
onion has softened and turned
golden brown about 10 minutes.
Stir in ginger, carrots, and salt to
taste. Reduce heat to low and
cover to steam 5 minutes. Stir in
cayenne pepper and peanuts.
When rice is done, add it to
skillet and stir gently to combine
with other ingredients. Garnish
with chopped cilantro.
Showdogs is a full service salon. We do
baths, all over hair cuts, tooth brushing ,
nail trims, soft claws, flea treatments, mud
baths, and ear cleaning. We also have
health care and grooming products to
keep your pet clean in between visits.
Show Dogs
Grooming Salon & Boutique
926 N. Lombard
Portland, OR 97217
503-283-1177
Ihesday-Saturday 9am-7pm
Monday 10am-4pm
Yo dawg is gonna look like a show dawg
and your kitty will be pretty.
Quick and Easy Mexican Chicken
An easy entree with Mexican flair! Serve over rice or buttered noodles. Recipe makes 4 servings.
Ingredients:
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4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat a greased skillet to medium. Rub chicken
pieces with garlic, salt, pepper and cumin to taste;
place in hot skillet. Cook until brown on both sides
and no longer pink, 10 to 15 minutes.
3. Transfer chicken to 9x 13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated
oven until cheese is bubbly and starts to brown, 15 to 20 minutes.