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At the beginning of fall all of our cooking thoughts turn to apples, sweet potatoes, endof-garden ideas, etc. This week I received from the Virginia Egg Council some delightful ideas for easy fall cooking and we hope you will enjoy the column.
Hopefully, within the next week or so we will do a recipe column on sweet potatoes. Should you have a recipe to share, please feel free to mail it to my attention at the office, P.O. Box 59, Washington, Va. 22747. Tried and true recipes always delight our readers and yours will be a definite addition.
The following information was received from the Virginia Egg Council.
Swirling colored leaves dancing down the streets, children squealing with delight as they crunch through the growing piles on their way home from school, and breezes which grow increasingly sharper with each passing day. all signal an end to the more relaxed days of summer.
The lighter dishes so appropriate in hot weather begin to lose their appeal. Instead, more robust fare, the kind that warms you up all over, is now in demand.
Eggs can be used in so many ways to fortify both body and spirit. For a quick one-skillet idea, pick up a package of frozen hash-brown potatoes and some deli corned beef. Saute with some onion and a bit of chicken broth and top with poached eggs. What could be
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