If you remember Wonton Warrior, from the past, you know, he is capable of doing amazing things with those little wrappers, filling them with all kinds of goodies, both sweet and savory. He started bossing me around, immediately, trying to find, what we have to use up. I am ashamed to admit how much, I discovered.
First, we raided the refrigerator and found 3 packages of cream cheese and 1 sour cream beside some Edam, Muenster and Mozzarella. I didn't have to guess, to know what I would be cooking......something with cheese.
Wonton Warrior has this nasty habit of wanting to throw away perfectly good food and I had to keep slapping his hand, not to have my good food found, in the garbage pail. So, there is only one pickle left. Someone will eat it. Oh, it has been there for two months?????? He didn't like my leftovers, either but they are so good. What would I nosh on without leftovers?
I am proud to say, no mold, peeked from anywhere. Don't tell the warrior, I cleaned the refrigerator, last week. Wait, until he gets to the freezer. That needs to be done. What is he going to find?
This should make for an exciting week and some good eating. Let's see how I began and hope Wonton Warrior will know his place and stay away from this blog.
Farmer's Breakfast Tart (adapted from Pepperidge Farm)
1/2 of a puff pastry strip
1/4 cup sour cream
1/4 cup finely shredded sharp Cheddar cheese (about 1 ounce)
1 cup peeled and shredded yellow potato
Ground black pepper
1/4 cup chopped scallions
Heat the oven to 400°F.
Unfold the pastry sheet onto a baking sheet. Cut into squares.
Stir the sour cream, cheese and potato in a medium bowl. Add scallions and the black pepper. Spread the potato mixture on the pastry sheet to the border.
Bake for 15 minutes. Remove from oven.
Bake for 10 minutes or until the eggs are softly set. Sprinkle with additional cheese, if you like.