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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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WINDRIFT FARM SCRAMBLED EGGS

From: Alyson Sprague
Primary category: Breakfast

Ingredients

1 - 7 oz. can salad shrimp
1 - 7-1/2 oz. can crab meat
3-1/2 T dry sherry
6 T butter
2 T flour
3/4 c milk
1 T fresh chives, chopped
12 eggs
Pinch of tarragon
1 tsp. salt

Procedure

Drain shrimp and crab. Melt 2 T butter in skillet and add flour. Stir until thick. Slowly add milk and simmer for 1 minute. Add chives and seafood. Set aside. Whisk together eggs and seasonings. Melt the rest of the butter in skillet. Add eggs and stir until half way cooked. Add seafood mixture and continue cooking until set. Serve immediately. Serves 6.

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Windrift Farm Scrambled Eggs - NOTES

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Windrift Farm Scrambled Eggs - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
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