Drug Rehab in Utah
  Utah Young Adult Treatment Programs
  by NewRoadsTreatment.com

Catering for the Cause on KUTV

Hello Friends,

Please watch the KUTV Channel 2 broadcast that aired December 3rd at 1:00 pm as Chef Jared prepared one of Catering for the Cause's delicious recipes on the Fresh Living show. He and Chef Josh Gygi were there to talk about the New Roads Foundation and how Catering for the Cause is helping to make a difference in our addiction recovery community. We really appreciate all of your support!

Also, we have more great news, Catering for the Cause is continuing the annual "Cheesecake for the Cause" fundraiser all through December! The Thanksgiving fundraiser was a huge success and the clients had a great time participating. So if you didn't get a chance to order there is still plenty of time!

Remember that all of the proceeds raised by Catering for the Cause go directly towards scholarships for clients who otherwise couldn't afford treatment. This cheesecake fundraiser is particularly important because it gives our clients an opportunity to give back. All of the cheesecakes are prepared and delivered by clients in our program, some of whom were recipients of Foundation scholarships themselves. Please watch the short video below to see some news footage from last years fundraiser.

Below is the recipe cooked on KUTV channel 2’s Fresh from the Kitchen:


Holiday Ham and Egg Cups
As Aired On December 3, 2012
Recipe Courtesy Of Catering for the Cause

3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs

1.) Preheat oven to 400°F.
2.) Prepare mushrooms:Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraîche and tarragon.
3.) Assemble and bake: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas

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