Travel Resorts of America E-Traveler Newsletter
February, 2010
In this edition:
Go Green Contest Winners
Congratulations to John and Mary Ann Keirnan - our Travel Resorts Gettysburg Go Green contest winners! John and Mary Ann have been members since 2008. Congratulations to Ray and Jeffrie Shrader - our Travel Resorts North Carolina Go Green winners. Ray and Jeffrie have been members since 2001. Both winners will receive a year free of maintenance fees and a Cabin certificate, good for a weekend stay at a home resort cabin. Congratulations again to both of our winners and a HUGE thank you to everyone that participated!.
» return to top
Help Wanted!
Hello again from your friendly neighborhood Sales Department. Roscoe Referral is rolling and can’t wait to hear from you. We need you your help to jump start Roscoe’s new and exciting Referral Program. Don’t forget to go to the TRA website, www.travelresorts.com and check out his 3 referral package options! The rewards and bonuses are really cool! He can’t wait to give away Cruises, Cabin Stays, Cash, Computers, Xboxes, Satellite Dishes, Home Security Systems, Condo Weeks, etc...Man, where does it stop? It doesn’t! This dude is crazy!
Roscoe is waiting for you to make it happen!
» return to top
Breakfast Bruschetta
Camping out does not mean sacrificing taste when this recipe dresses up classic breakfast fare. Traditional ham and eggs are topped with fresh salsa made from tomato, onion, basil, and Dijon-style mustard. The whole thing is served open-faced over thick, toasted French bread. Every aspect of this appetizing recipe is designed for campfire cooking.
ingredients
- 1 large tomato, seeded and chopped
- 2 green onions, thinly sliced
- 1 teaspoon finely snipped basil
- 1 teaspoon Dijon-style mustard
- 4 eggs
- 1/4 cup milk
- 1/8 teaspoon salt
- Dash pepper
- 1/4 cup diced cooked ham
- 4 3/4-inch-thick slices French or Italian bread
- 1 tablespoon margarine or butter
directions
- Combine tomato, green onion, basil, and mustard in a 2-cup container; cover. Beat together eggs, milk, salt, and pepper in a bowl; cover. Pack ham and bread in separate self-sealing plastic bags; seal. Transport all items in an insulated cooler with ice packs.
- Toast bread on both sides in a heavy medium skillet over campfire or medium heat; set aside. Melt margarine or butter in same skillet; pour in egg mixture. Cook over campfire or medium heat, without stirring, until mixture begins to set on the bottom and around edge. Sprinkle with ham. Lift and fold the partially cooked eggs with a spatula or a large spoon so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are cooked through, but are still glossy and moist. Remove from heat.
- Divide the egg and tomato mixtures among the toast slices. Makes 4 servings.
recipe source
» return to top