Name: Basque Shepherd's Pie
Ingredients: 4 Slices Bacon; 3 Med. Potatoes; 2 ts Sliced Green Onions/tops; 1 tb Snipped Parsley; 3/4 ts Salt; 1/8 ts Dried Thyme, Crushed; Dash Pepper; 4 Large Eggs

These first-century Jews – thousands and thousands of them – suddenly changed their normal day of worship from Saturday to Sunday. Sociologists tell us that the most ancient parts of a culture are found in its religious rites. They are the most conservative elements of a culture, the least likely and slowest to change. What then can account for this sudden change around the Mediterranean, among thousands of first-century Jews, from worshiping on Saturday to worshiping on Sunday?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs	Basque	Main dish, Potato, Bacon, Eggs	4	Servings

INGREDIENTS

4		Slices Bacon
3		Med. Potatoes
2	ts	Sliced Green Onions/tops
1	tb	Snipped Parsley
3/4	ts	Salt
1/8	ts	Dried Thyme, Crushed
		Dash Pepper
4		Large Eggs

INSTRUCTIONS

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.
Crumble bacon and set aside.  In same skillet combine reserved drippings,
peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25
minutes, stirring carefully once or twice. In small bowl beat together eggs
and milk; pour over potato mixture. Cover and continue cooking over very
low heat til egg is set in center, 8 to 10 minutes. With a wide spatula,
loosen sides and bottom and slide potatoes out onto serving plate, or serve
from skillet.  Sprinkle crumbled bacon atop. Serve hot.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 07,
1998

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