Recipes from Laura Childs 'Eggs in Purgatory'

a.  Eggs in Purgatory

1/4 cup finely chopped onion
2 tbsp olive oil
2 cups canned tomatoes
Pinch of dried oregano
Tabasco sauce
Salt and Peppr
8 large eggs

In a large skillet, cook onion in olive oil over medium heat for 8 to 10 mins.  Add tomtoes, oregano, chipotle pepper, Tabasco sauce, and salt and pepper. Simmer 12 mins until thickened.  Break an egg into a small bl.  Using spoon, make indentations in the tomato sauce, and slide in egg one at a time.  Cook and cover until eggs are set.  Serve with toast

b. Strawberry Spinach Salad

1 bunch spinach, rinsed and torn
10 large berries
1/2 cup pecans
1/2 cup sugar
1 tsp salt
1/3 cup white wine vinegaar
1 cup salad oil

Mix spinach,strawberries and pecans in a large bowl.  In the blender, mix sugar, salt, vinegar and oil until smooth.  Pour dressing over salad greens, and toss lightly until coated. 

c. Cherry Pie Muffins

2-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter, melted
1 cup sour cream
1 egg
1/2 tsp vanilla
1 can cherry pie filling
1 cup slivered almonds, toasted

Sift together flour,sugar, baking powder, baking soda and salt.  Make a well in the middle, and add butter, sour cream, egg and vanilla.   Mix together well.  Add cherry pie filling and slivered almonds, and mix again.  Spoon batter into greased muffin tins, and bake at 400 deg for 3 mins.

d.  Corn and Red Pepper Pancakes

2 cups corn
1/4 cup red pepper, diced
1/4  cup onion, chopped
2 cups melted butter
1-1/2 cups flour
3 eeffs
1-1/2 cups cream or half and half

Combine corn, red pepper, onion and parsley in a large bowl.  Stir in melted butter.  Add flour and stir to coat vegtables.  In separate bowl, lightly beat eggs, then add cream.  Fold egg/cream mixture into vegetable mixture.  Cook as dollar-size pancakes, and serve with sour cream and salsa