A2ZRecipes.net

I apologize for the delayed posting of this issue. There was some unknown problem with Zinester, our newsletter hosting service.

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We were indeed blessed when Humberto had a change in plans and decided to give some folks north and east of my part of Texas some rain. While it still created a lot of planning and extra work for us folks in public safety, it sure was a reprieve. I hope those who needed rain got some (we surpassed our yearly amount in the month of July!). You asked me to share, right?

I love birthdays. I'm not so old yet that I still love having one myself. We had a special Birthday Baby yesterday, William "Uncle Bill" Anatooskin in Burnaby, B.C. More people read the Monthly Theme issues so I chose today for this special greeting and announcement. Bill is such a nice guy and has been a real pal to me. He is also a regular participant in the A to Z Recipes QT forum. What I wanted to do today is help him introduce an ingenious new kitchen product he developed and is selling called the "Dilly Core". If You like Dill Pickles, then Uncle Bill suggests that you get his new "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his Flavorful Famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Bill is selling them on eBay at a higher price but is offering a special deal to his friends here at A to Z Recipes. Contact him and mention a2z and he'll ship one out to you at the special $10 discount price. How's that for a birthday gift to us! Contact him using this special link: Dilly Core. As usual, A to Z Recipes helps its reader-owned businesses earn an honest living but does not benefit financially from doing so. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.

Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Toronto. Use this handy link for more information: Great Northern Escape. I hope to see you there!

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"Victory at all cost. Victory in spite of all terror. Victory no matter how long and how hard the road may be; for without victory there is no survival."
Winston Churchill, May 13, 1940

God's Reason 

Shared by Treva, Knoxville, TN

I don't know how to say it. 
But somehow, it seems to me 
That maybe we are stationed 
Where God wants us to be. 

That little place we're filling 
Is the reason for our birth. 
And, just to do the work we do, 
He sent us down earth. 

If God had wanted otherwise, 
I'd reckon He'd have made 
Each one of us a little different ...
Of a worse or better grade. 

And since God knows and understands 
All things of land and sea, 
I fancy that He placed us here ... 
Just where He wanted us to be. 

Sometimes we get to thinking, 
As our labors we review, 
That we should like a higher place ... 
With greater things to do. 

But we come to the conclusion 
When the envying is stilled ... 
That the post to which God has sent us 
Is the post He wanted filled. 

The most beautiful of couples,
Designed by the Master's plan,
Are those who serve together ...
In any way they can.

And, there isn't any service 
That we honestly can scorn. 
For it may just be the reason 
God allowed us to be born.

~Some verses taken from a poem entitled "Reason For Life" by Cardinal Newman

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Biscuits With Seven Variations

Makes 10 to 12

For different shapes, use a sharp knife to cut the rolled dough into squares, triangles, or strips.

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 to 1/2 cup shortening, margarine, or butter
2/3 cup milk 

Preheat oven 450F.

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine, or butter till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts. Transfer biscuits to a baking sheet.

Bake in a 450F oven for 10 to 12 minutes or till golden. Serve warm. 

Buttermilk Biscuits:
Prepare as above, except stir 1/4 teaspoon baking soda into flour mixture and substitute 3/4 cup buttermilk for the milk.

Cornmeal Biscuits:
Prepare as above, except reduce flour to 1 1/2 cups and add 1/2 cup cornmeal to flour mixture.

Garden Biscuits:
Prepare as above, except add 2 tablespoons finely shredded carrot, 1 tablespoon finely snipped parsley, and 1 tablespoon finely chopped green onion to flour mixture with the milk.

Sour Cream Biscuits:
Prepare as above, except reduce milk to 1/4 cup and add 1/2 cup dairy sour cream to flour mixture with the milk.

Cheese Biscuits:
Prepare as above, except add 1/2 cup shredded cheddar cheese to the flour mixture with the milk.

Cajun Style Biscuits:
Prepare as above, except stir 1/4 teaspoon ground red pepper and 1/4 teaspoon black pepper into flour mixture.

Drop Biscuits:
Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a greased baking sheet.

Source: Better Homes and Garden Cookbook

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Easy Does It

Here's the scoop on the current theme:

What are we looking for in a recipe more often than anything else? For most of us, it is something easy and delicious to serve our family. So, in this Monthly Theme we will focus on recipes that not only please the palate, but are easy to prepare. Many readers are hesitant to send in recipes because, let's face it, we've got some pretty good cooks in our a2z family. Experienced cooks can whip up a gourmet meal in the blink of an eye. For others, we either do not know how to prepare elaborate meals, or don't have the time to do it. We are looking for something easier but still delicious. For all of you who have a recipe that unfailingly works every time but is easy to prepare, now's your time to shine by submitting yours for publication. I know our seasoned cooks will have plenty of recipes to share, as well. I love a simple recipe that makes me say "Duh! Why didn't I think of that?!?!" So, how about it? Easy does it!

Won't you join in the fun by sharing your own recipes for Easy Does It? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Easy Does It recipes with us.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Easy Does It. We will collect them the remainder of this month and post them on the first Sunday of October. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Easy Does It

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Easy Does It.
Please use this email link for all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Easy Does It has a deadline of September 30, 2007, and will be posted on October 7, 2007.

Please use this email link to submit a recipe for theme recipes: Easy Does It

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.

Please send your request using this link. Tell us some basic information:

Your Name (first name required)
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Here are our September Birthday Babies:

1st Cindy W. in New Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California

The Farmer's Love Letter

Shared by Johnny, LA

My SWEET POTATO, do you CARROT all for me?
You are the APPLE of my eye;
With your RADISH hair and TURNIP nose;
My heart BEETS for you.
My love for you is as strong as ONIONS.
If we CANTALOUPE, LETTUCE marry.
And we will be a happy PEAR.

~Author unknown



Making Breakfast

A wife was making a breakfast of fried eggs for her husband. Suddenly, her husband burst into the kitchen. 

"Careful," he said, "CAREFUL! Put in some more butter! 

Oh my GOD! You're cooking too many at once. 

TOO MANY! Turn them! TURN THEM NOW! 

We need more butter. Oh my GOD! 

WHERE are we going to get MORE BUTTER? 

They're going to STICK! Careful . CAREFUL! 

I said be CAREFUL! 

You NEVER listen to me when you're cooking! Never! 

Turn them! Hurry up! Are you CRAZY? 

Have you LOST your mind? 

Don't forget to salt them. You know you always forget to salt them. Use the salt. USE THE SALT! THE SALT!" 

The wife stared at him. "What in the world is wrong with you? You think I don't know how to fry a couple of eggs?" 

The husband calmly replied, "I just wanted to show you what it feels like when I'm driving . . ."

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

MAINE

PINECREST BREAKFAST CHEESE PIE

PineCrest Bed and Breakfast
91 South Street
Gorham, Maine 04038
Email: reservations@pinecrestmaine.com
Website: http://www.pinecrestmaine.com

10 large eggs
1 2/4 cups milk
1/2 cup half and half or light cream
2 cups each - shredded cheddar, shredded mozzarella, shredded Monterey jack cheeses
1/3 cup flour
1/2 t. ground black pepper
1/4 t. ground mustard
3 green onions finely chopped
optional - one or more: broccoli, mushrooms, tomatoes, ham, sausage, bacon

Spray pan with cooking spray (use either two 10" glass deep pie plates or deep 9"x13" glass pan).

Preheat oven to 375 Fahrenheit.

In large glass or stainless bowl - combine cheeses with flour, pepper, green onions (and other vegetables/meat if you choose). Spread evenly into bottom of pan's).

In separate bowl whisk other ingredients until well blended. Pour over cheese mixture - liquid should just cover cheese mixture. Let stand 5 minutes.

Place in oven and cook for 40 - 45 minutes (until set in center).

Let stand 5 minutes before cutting.

Serve with diced tomatoes combined with finely chopped fresh parsley. This is served at PineCrest with breakfast potatoes, blueberry muffins and fresh fruit.


WASHINGTON STATE

GRAB-AND-GO BREAKFAST CHERRY CALZONE

1 package (16 oz.) hot roll mix*
2 cups pitted and halved Northwest fresh sweet cherries
1/2 cup sugar
2 Tbsp lemon juice
1 tsp grated lemon peel
1 tsp ground cinnamon
4 ounces lowfat cream cheese
1/2 tsp almond extract
3 Tbsp toasted sliced almonds
2 Tbsp milk 
Cinnamon Sugar (optional)

Yield: 8 servings

Prepare hot roll mix according to package directions.

Combine cherries, sugar, lemon juice, lemon peel and cinnamon.

Mix cream cheese and almond extract.

Divide dough into 8 equal pieces. Flatten into 6-inch rounds.

Spoon 1/4 cup cherry mixture onto one half of each round. Top with 1 tablespoon cream cheese and 1 teaspoon almonds.

Fold dough in half and seal edges. Pierce tops with a fork to allow steam to escape. Brush with milk; sprinkle each with 1/2 teaspoon cinnamon sugar, if desired. Bake at 350?F about 15 to 20 minutes or until golden brown.

Cinnamon Sugar: Mix 1/4 cup sugar and 1 teaspoon ground cinnamon. Makes 1/4 cup.

Storage tip: Cool and freeze calzones in freezer-safe plastic bags or aluminum foil.

Reheat at 350?F 12 to 15 minutes when ready to serve.

Nutritional Analysis Per Serving: 353 Cal., 9.3 g pro., 6.1 g fat (15% Cal from fat), 67.5 g carb., 9 mg chol., 2.8 g fiber, 439 sodium. 

*Check on ingredients needed to prepare dough.

Source: Northwest Cherries


OHIO

BAKED CHEESE GRITS

3 cups cooked grits
6 oz. grated cheddar cheese
2 large eggs -- beaten
1 1/2 cups evaporated milk
2 T. butter -- melted
1/2 tsp. salt
1/4 tsp. paprika

Heat oven to 375 degrees. Grease either 12 Ramekins or 3" Muffin tins. Mix all of the above together and divide equally between the cups. Bake for 25 to 30 minutes or until firm.

Source: Maplevale Farm Bed and Breakfast

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SWEET POTATO PECAN PANCAKES

~Submitted by Treva, Knoxville, TN

2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 teaspoon brown sugar
2 Tablespoons melted butter
2 cups buttermilk
1/4 cup chopped pecans
1 cup mashed cooked sweet potatoes
1 teaspoon nutmeg
2 teaspoons cinnamon
3 eggs (separated) 

Mix together all ingredients. Fold in 3 egg whites, well beaten. Mixture will be lumpy - DO NOT overmix. Bake on hot griddle (in 1/4 cup amounts for each pancake) in small amount of butter or baking spray for 2 minutes on each side, or until light golden brown.

Source: Su Casa Bed & Breakfast


EGGS OLE

~Submitted by Treva, Knoxville, TN

4 servings
Time to prepare: 15 minutes

8 eggs
2 Tbs. milk
1/2 cup chopped onion
1/2 cup EACH diced green pepper and green chiles
/2 cup diced firm tomatoes
1 cup shredded Cheddar cheese
1 Tbs. butter or margarine
1 Tbs. cream cheese
Sour cream chopped parsley and chile salsa, optional 

Beat eggs with milk until light yellow in color. Add onion, green pepper, chiles, tomatoes and cheese.

Melt butter in skillet over medium heat. Add egg mixture. Scramble to desired firmness. Just before removing from heat, stir in cream cheese until melted.

Serve with dollops of sour cream, chopped parsley and chile salsa, if desired. 

Good served with Hot buttered tortillas and refried beans.



QUICHE LORRAINE SQUARES

~Submitted by Treva, Knoxville, TN

Make this traditional quiche when you have guests for the weekend. 

Preparation time: 25 min 
Baking time: 35 min 
Yield: 12 servings 

Crust Ingredients: 
2 cups all-purpose flour 
1/4 teaspoon salt 
2/3 cup cold LAND O LAKES® Butter 
4 to 5 tablespoons cold water 

Filling Ingredients: 
1 egg, separated 
12 ounces (3 cups) LAND O LAKES® Swiss Cheese, shredded 
1 pound crisply cooked bacon, crumbled 
1/4 cup sliced 1/8-inch green onions 
1 quart (4 cups) LAND O LAKES™ Half & Half 
6 eggs 
1/2 teaspoon salt 
1/4 teaspoon ground nutmeg 
1/4 teaspoon pepper Dash red pepper 

Heat oven to 375°F. Stir together flour and 1/4 teaspoon salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened. Shape into ball. Roll out pastry on lightly floured surface into 16x12-inch rectangle. Place onto bottom and up sides of 13x9-inch ungreased baking pan; crimp or flute crust. 

Beat egg white in small bowl with fork until frothy. Brush on pastry. Sprinkle cheese over pastry; sprinkle with bacon and green onions. 

Combine egg yolk and all remaining ingredients in large bowl with wire whisk. Pour over bacon and green onions. Bake for 35 to 50 minutes or until knife inserted in center comes out clean. Let stand 15 minutes. 

Recipe Tip Substitute two (10-inch) quiche pans or two (9-inch) pie pans. Roll out pastry to 2 (12-inch) circles. Assemble as directed above. Bake for 30 to 45 minutes or until knife inserted in center comes out clean.

Nutrition Facts (1 serving): Calories: 610, Fat: 47g, Cholesterol: 245mg, Sodium: 1200mg, Carbohydrates: 20g, Dietary Fiber: 1g, Protein: 28g

Source: Land O Lakes


STRAWBERRY SCONES

~Submitted by Treva, Knoxville, TN

4 cups plus 1 tbsp all purpose flour
2 tbsp sugar, plus additional for sprinkling
2 tbsp baking powder
2 tsp salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat oven to 400 F. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of the flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour. Add them to the dough and mix quickly. The dough may be a bit sticky. Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin. Roll the dough 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4 inch plain or fluted cutter, then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Sprinkle with sugar. Bake for 20 to 25 minutes or until the outsides are crisp and the insides are fully baked. 

Yield: 14 to 16 large scones

Source: Ina Garten "The Barefoot Contessa"



STUFFED FRENCH TOAST

~Submitted by Treva, Knoxville, TN

Breakfast becomes special with this gourmet French toast. Make it the night before and pop it in the oven 15 minutes before serving time!

Preparation time: 15 min 
Baking time: 15 min 
Yield: 6 servings 

French Toast Ingredients:
1 (4-inch wide) loaf French bread
6 (1-ounce) slices LAND O LAKES® Deli Cheddar or Swiss Cheese, halved
12 slices Canadian bacon
2 1/2 cups LAND O LAKES® Fat Free Half & Half
1/3 cup LAND O LAKES® Butter, melted
6 eggs
1 teaspoon vanilla

Toppings Ingredients:
Powdered sugar, if desired
Fresh raspberries
Syrup, warmed

Cut bread into 12 (1 1/2-inch wide) slices. Cut 3-inch slit in each slice of bread, almost to bottom of slice to form pocket. Insert 1 slice cheese and 1 slice bacon into bread pocket, folding if necessary. Place stuffed bread slices into greased 13x9-inch baking dish.

Combine fat free half & half, butter, eggs and vanilla in medium bowl. Beat at medium speed until well mixed. Pour egg mixture evenly over bread slices.

Cover tightly; refrigerate 2 hours or overnight.

Heat oven to 450°F. Uncover; bake for 15 to 20 minutes or until edges of bread are browned.

Before serving, sprinkle French toast with powdered sugar, if desired. Serve with raspberries and warm syrup.

Nutrition Facts (1 serving): Calories: 550, Fat: 31g, Cholesterol: 275mg, Sodium: 1410mg, Carbohydrates: 32g, Dietary Fiber: 2g, Protein: 32g

Source: Land O Lakes



CHERRY CREAM CHEESE COFFEE CAKE

~Submitted by Treva, Knoxville, TN

Streusel: 
1/4 cup all-purpose flour 
2 tablespoons granulated sugar 
2 tablespoons light brown sugar 
2 tablespoons cold butter, cut into small pieces 
3 tablespoons sliced almonds 

Cream Cheese: 
4 ounces light cream cheese (Neufchatel), softened 
3 tablespoons granulated sugar 

Cake: 
1 7 1/4 cups all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
6 tablespoons unsalted butter 
2/3 cup granulated sugar 
1 egg 
3/4 teaspoon vanilla extract 
1/4 teaspoon almond extract 
2/3 cup 2% reduced-fat milk 
2 cups pitted cherries (about 10 ounces) 

1. Preheat oven to 350F. Coat a 9-inch square baking pan with cooking spray. 

2. To prepare the streusel, combine flour, granulated sugar and brown sugar. Cut in butter with a pastry blender or two knives until crumbly. Stir in almonds. 

3. To prepare the cream cheese, combine cream cheese and granulated sugar; stir until smooth. 

4. To prepare the cake, beat butter, granulated sugar, egg, and vanilla and almond extracts until evenly blended. Turn to low speed, add flour, baking powder and salt alternately with milk; beat until blended. Pour into prepared pan. Top with small spoonfuls of cheese mixture. Top with cherries and sprinkle with streusel. 

5. Bake 50 minutes or until cake begins to pull away from sides of pan. Cool on wire rack. Serve warm. Serves 9. 

Nutritional Information 
Per serving: 290 calories, 13g fat, 5g prot., 41g carbs., 2g fiber, 200mg sodium.

Source: Jean Kressy "Relish the Season" July 2007.



MAKE-AHEAD VANILLA FRENCH TOAST

~Submitted by Treva, Knoxville, TN

Make this scrumptious French toast with brown sugar sauce. It’s sweet and easy! Great anytime!

Preparation time: 20 min
Baking time: 35 min 
Yield: 6 servings 

French Toast Ingredients:
1 (1-pound) loaf French bread
1 & 1/2 cups LAND O LAKES™ Vanilla Half &Half
1 cup milk
6 eggs
1 teaspoon freshly grated orange peel, if desired

Sauce Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup LAND O LAKES™ Vanilla Half &Half
1/4 cup LAND O LAKES® Butter
2 tablespoons light corn syrup
1/2 cup sliced almonds*

Syrup Ingredients:
Maple syrup, if desired

Slice bread into 12 (1-inch thick) slices. Arrange bread slices in bottom of greased 13 x 9-inch baking dish; set aside. 

Combine all remaining French toast ingredients in medium bowl. Beat at low speed until well mixed. Pour mixture over bread, covering all bread surfaces. Cover; refrigerate 4 hours or overnight.

Heat oven to 350°F. Meanwhile, combine all sauce ingredients except almonds in small saucepan. Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 minutes). Continue cooking until mixture comes to a boil. Reduce heat to low; cook, stirring constantly, 1 minute. Remove from heat. 

Sprinkle bread with almonds. Pour half of sauce mixture over bread mixture in pan. Bake, uncovered, for 35 to 45 minutes or until golden brown. Let stand 5 minutes.

Just before serving, heat remaining sauce; pour over French toast. Serve French toast warm with maple syrup, if desired.

*Substitute chopped pecans.

Nutrition Facts (1 serving): Calories: 680, Fat: 27g, Cholesterol: 260mg, Sodium: 670mg, Carbohydrates: 97g, Dietary Fiber: 3g, Protein: 15g

Source: Land O Lakes


CRESCENT SAUSAGE SQUARES 

~Submitted by Rita, Niceville, FL 

1 lb. pork sausage 
1 8 oz. package cream cheese 
2 16 oz. cans refrigerated crescent dinner rolls 

1. Brown sausage in skillet, crumbling as it cooks. 

2. Drain off fat. 

3. Stir in cream cheese 

4. Open 1 can crescent roll dough and place the entire piece in a 9 X 13 inch pan. 

5. Spread sausage mixture over the dough. 

6. Top with dough from second can of rolls. 

7. Bake in a preheated 350° oven for 15 minutes or until golden brown. 

8. Slice in squares to serve.


HAM AND EGG PIES

~Submitted by Rita, Niceville, FL 

1 teaspoon olive oil
6 slices ham (thin)
6 eggs
6 cherry or grape tomatoes
Fresh chives, finely chopped
Parmesan cheese, grated

1. Preheat the oven to 325° F.

2. Lightly oil a 6 hole muffin pan.

3. Line each muffin cup with a slice of ham so the ends stick out over the top.

4. Break an egg into each hollow, top with tomato and scatter with chives, parmesan cheese, salt and pepper.

5. Bake for 20 minutes or until egg is set.

6. Remove from oven and leave to cool for 5 minutes.

7. Run a knife around each muffin cup to loosen ham.

8. Cool on rack. 


EASY SAUSAGE BLUEBERRY MUFFIN BREAKFAST CAKE

~Submitted by Rita, Niceville, FL

I found this recipe on Recipezaar. It looks easy to make and sounds very good. I think it could be made in muffin tins too for individual servings.

2 Packages of real blueberry muffin mix
1 lb. package of bulk pork sausage

1. Other ingredients will vary according to box directions on muffin mix, such as eggs, oil etc.

2. Brown sausage in a frying pan; drain.

3. In a large bowl prepare both boxes of blueberry muffin mix according to box directions.

4. Add sausage and pour into a 9X13 baking dish.

5. Cooking time will vary but bake until golden on top. Use a toothpick to test for doneness.

6. Cut into squares and serve.


GEORGIA PEACH BREAD

~Submitted by Nancy C., FL

Recipe taken from Southern Living 1979 Annual Recipes

3 cups sliced fresh peaches
6 tablespoons sugar
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon soda
? teaspoon salt
1 teaspoon ground cinnamon
1? cups sugar
? cup shortening
2 eggs
1 cup finely chopped pecans 
1 teaspoon vanilla extract

Place peaches and 6 tablespoons sugar in container of electric blender; process until pureed. (Mixture should yield about 2 1/4 cups.)

Combine flour, baking powder, soda, salt, and cinnamon; set aside.

Combine 1 ? cups sugar and shortening; cream well. Add eggs, and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla. (I add coconut too!)

Spoon batter into 2 well greased and floured 9 x 5x 3 inch loaf pans. Bake at 325° for 55 to 60 minutes or until done. Cool 10 minutes in pan; turn out on rack, and let cool completely. 

Yield: 2 loaves.


SAUSAGE & EGG BAKE

~Submitted by Mary S., Nashville, TN

2 cups herb croutons
1 lb bulk sausage, cooked and well drained
4 eggs slightly beaten
2-1/2 cups milk
1 tsp dry mustard
6 ounces (1-1/2 cups) grated cheddar cheese
1 can mushroom soup
Diced onion if desired 

Spray bottom of 13” x 9” x 2” pan with Pam and cover with croutons. Cover with layer of cooked sausage. Combine eggs, milk, mustard, cheese and soup. Pour over cooked sausage. Run knife through mixture as you would to marble a batter. Cover and refrigerate overnight. Bake uncovered at 325? F for 1 hour and 15 minutes. Mixture should be firm in enter and brown on top.


BAKED FRENCH TOAST

~Submitted by Mary S., Nashville, TN

1 cup brown sugar, packed
1 stick butter, melted
2 tbs corn syrup
cinnamon raisin bread
5 eggs
1-1/2 cups milk
1 tsp vanilla

Combine brown sugar, corn syrup and butter and pour into 9 x 13 greased baking dish. Tightly layer 1" bread slices in baking dish. Mix eggs, milk and vanilla and pour over bread slices.. cover completely. Cover and refrigerate overnight. Sprinkle with brown sugar and bake at 350 degrees for 30 minutes.


EGGS RACHEL

~Submitted by Mary S., Nashville, TN

1 10-ounce package frozen pastry shells
1 cup sliced mushrooms
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 tablespoons sherry
? teaspoon salt
? cup butter
8 eggs, well-beaten
? cup sour cream
? cup frozen chives
? teaspoon salt
? teaspoon pepper

Prepare pastry shells according to package directions. Saut? mushrooms in butter. Add flour and stir. Add milk, sherry, and salt and cook, stirring constantly until thick. In another pan, melt butter. Add the eggs, sour cream, chives, salt, and pepper and scramble. Place cooked eggs in baked pastry shells and top with sauce.


HUNGRY MAN'S QUICHE 

~Submitted by Mary S., Nashville, TN

1 ten-inch deep-dish pastry crust 
3 small potatoes, cooked and mashed 
1/4 cup cubed ham (1/4-inch cubes) 
2 cups grated cheese 
5 eggs 
1 cup milk

Preheat oven to 325 degrees. Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places. Bake crust for 15 minutes, then remove from oven. Increase oven temperature to 375 degrees. Layer potatoes, ham, and cheese into crust. Beat eggs and milk together and pour into crust. Bake 30 minutes at 375 degrees. Lower heat to 350 degrees and bake for additional 10 minutes. Yield: 1 ten-inch deep-dish quiche


CHEESY SPAM BREAKFAST LASAGNA

~Submitted by Rosie P., WI

This is for all the Spam lover's--I like spam too--

1 cup sour cream
1/3 cup brown sugar
12 slices frozen French toast
2 1/2 cups shredded Cheddar cheese, divided
1 (12 ounce) can Spam, diced
1 (20 ounce) can apple pie filling
1 cup granola with raisins

Heat oven to 350 degrees F.

In a small bowl, blend sour cream and brown sugar. Chill.

Place 6 slices of French toast in the bottom of a greased 13 x 9-inch baking dish. Layer Spam and 2 cups of cheese. Top with remaining 6 slices of French toast. Spread apple pie filling on top of toast. Sprinkle with granola. Bake for 25 minutes. Top with remaining 1/2 cup cheese. Bake 5 minutes longer.

Serve with sour cream.


THE BLUEBERRY PIG

~Submitted by Rosie P., WI

Yield: 12

Cooking spray 
2 cups flour 
1 cup coarse cornmeal 
1 cup granulated sugar 
1 1/2 teaspoons baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon dried rosemary 
1 cup sour cream or plain nonfat yogurt 
1/2 cup buttermilk 
1/2 cup melted butter 
3 large eggs 
24 Jones sausage links 
1 cup Maine blueberries

Heat oven to 350 degrees F. Spray a 10-inch springform pan with cooking spray. Mark the edge of the pan into 12 parts.

Stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Crush the dried rosemary between your fingers into the dry ingredients.

Mix together the sour cream, buttermilk, melted butter, and eggs. Add to the dry ingredients and mix until just moistened. Do not overmix. Spread 1/3 of the mixture onto the bottom of the pan. Place 12 sausages on top, lining them up with the 12 marks on the pan. Spoon 1/3 mixture on top of sausages and spread, careful not to move the sausages. Distribute blueberries. Top with remaining 1/3 of mixture and then lightly press the remaining 12 sausages into the top, again lining them up with the 12 marks. Bake for 1 hour. Check with a wooden pick at 45 minutes.

NOTE: This can be made in 3 loaf pans. Simply layer as above. You can freeze them in loaf pans. I use the foil pans and then have no clean up, just reheat.

Source: Yankee Magazine


PEACH-COTTAGE CHEESE PLATE

~Submitted by Jean, OH

Here's another easy breakfast, for those of us who are light eaters.

Put a pretty leaf of lettuce on a luncheon plate.
Drain a can of peaches, halves or sliced.
If using halves, cut thin slice from rounded side so it will stay upright,
Put a scoop of cottage-cheese in the peach half, or place a ring of slices around a scoop put on the lettuce leaf .
Now, I shake a bit of cinnamon on the cheese and drizzle it with honey to suit me.
This is my way. Maybe a maraschino cherry will suit you. Maybe you will prefer something I would never dream of !! 
Do your own thing !!!!!!!!! 

p.s. I drink the juice, if I use all the peaches !!


HOMEMADE CORN MUSH TO FRY

~Submitted by Shirley, WA State

2 c. water
1 c. cornmeal
1/4 c. white flour
1 tsp. salt
1 c. cold water
1/4 lb. crisp fried bacon, broke up small and drained well

Bring 2 cups water to a boil. Mix rest of dry ingredients in a bowl to combine and stir in the l cup of cold water. Mix well.

Pour into boiling water slowly, whisking well. Stir in the bacon. Cook 10 minutes and pour in a greased bread pan.

Set over night or up to 2 days. Slice and fry in a greased skillet till golden brown. Serve with syrup or apple butter.


BAKED OATMEAL

~Submitted by Shirley, WA State

3/4 c. canola
1 1/4 c. white sugar
4 large eggs
6 c./ 3-minutes rolled Oats
1 tbl. baking powder
3/4 tsp. salt
2 c. whole milk
2 tsp. vanilla
1 tsp. cinnamon
dash of fresh nutmeg
1/2 c. light raisins

Preheat oven to 350 F. degrees. 

Beat oil with sugar and and eggs. Beat till foamy. Add the dry ingredients with milk. Stir in oats too.

Bake for 20-30 minutes.

Note I double this and bake in 9x13 pan, buttered.


ALL IN ONE PAN BREAKFAST

~Submitted by Shirley, WA State

1/2 lb. bacon, chopped and fried crisp but not burned
4 cooked potatoes (Leftovers or a can of them drain is okay)
1/2 onion, chopped
1/2 red bell pepper, chopped
8-10 large eggs, beaten
4 oz. shredded cheddar cheese
salt and pepper to taste

In a large skillet, saute the bacon till crisp. Remove from pan, drain all but 4 tbl. fat. Add onion, pepper and potatoes.

Saute till potatoes are brown and onion and pepper is tender crisp. Add back in bacon. Pour the beaten eggs over top.

Sprinkle with salt and pepper. Fry till eggs are set and then place the cheese over top. Cover till cheese melts and serve with crunchy toast and a little hot sauce or salsa.



MINI FRITTATAS WITH HAM AND CHEESE

~Submitted by Beverley, Montreal, Canada 

Don't these look delish?!! Great for family holidays, picnics, pot-luck buffets.. name it! :~)) Bake these bite-sized frittatas in a miniature muffin tin.. they taste great hot or at room temperature, so you can make them in advance. 

Cooking spray 
1/2 cup onion, finely chopped
2/3 cup reduced-fat ham (about 2 ounces), chopped
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons fresh chives, chopped
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350 degrees F.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saut? 2 minutes or until crisp-tender. Add ham; saut? 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees F for 20 minutes or until set. 

Source: Cooking Light Magazine


EASY BREAKFAST BURRITO

~Submitted by Beverley, Montreal, Canada

This breakfast burrito stuffed with eggs, cheese and sausage will melt in your mouth and is perfectly portable for on-the-go lifestyles.

INGREDIENTS:
3 oz chorizo sausage, finely chopped (or your favourite breakfast sausage) 
2 eggs, whisked 
2 tablespoons sour cream 
2 oz. of your favorite Mexican cheese, shredded or crumbled 
1 large burrito-sized tortilla

PREPARATION:
Preheat oven to 400 degrees. 

In a small pan, cook the chorizo over medium heat until cooked through. Drain excess fat. 

Place the tortilla on a cookie sheet covered with a very damp, clean dish towel. Let the tortilla cook for about 3 minutes. 

Whisk together the eggs and sour cream. It's okay if it's slightly lumpy. Pour the eggs into the pan over the chorizo and cook over medium heat and stir while cooking to scramble the eggs.

Take the tortilla out of the oven and place eggs down the center and then top with shredded cheese. Fold up the burrito and let it sit for about one minute to let the burrito mold itself closed.

Source: About.com


BREAKFAST STRATA

~Submitted by Luanne, FL

This is a good recipe when you have several guests for breakfast.

16 thick slices white bread, crusts removed 
1/2 cup butter, softened 
6 to 8 scallions, chopped 
3 cups ham, cut in 1/2-inch cubes 
8 ounces cheddar cheese, grated 
4 ounces provolone cheese, grated 
10 extra-large eggs, beaten 
3 cups milk 

Lightly butter 9x13-inch baking dish. Butter bread slices on both sides and line bottom of baking dish with 8 slices of bread. Saute scallions and ham cubes in butter until scallions are soft and ham is slightly browned.. Distribute half the scallions and ham over bread slices. Top with half the cheddar and provolone cheeses. Repeat with buttered bread slices and ham and scallions. (Hold the cheese). Combine eggs and milk and pour over strata. Top with remaining cheese. Cover and refrigerate overnight.

In the morning: Bake in 350 degrees oven, 30 minutes covered, 30 minutes uncovered, until strata is golden brown and puffy.

Serves 6-8


EGGS BAKED IN TOMATO SHELLS

~Submitted by Luanne, FL

This is a neat dish and while it is mainly for breakfast, I prefer it for supper. Ladies would be more apt to enjoy this than men. They want more, but this is a pretty presentation with toast or bagels.

4 medium-size tomatoes 
butter for greasing 
salt 
pepper 
1 teaspoon fresh basil (or 2 teaspoons chopped tarragon or any other herb to your liking) 
1 teaspoon melted butter 
4 small eggs 
1/3 cup Parmesan cheese 
toast rounds (to accompany) 
sprigs of fresh herb (for garnishing) 

Cut off a small slice from top of each tomato. Scoop out pulp and seeds. Salt the insides of tomatoes and turn upside down on plate. Place in refrigerator overnight.

Next morning, place drained tomatoes on a buttered pie plate and sprinkle insides with salt and pepper. Put into each tomato: herb, melted butter, and 1 egg. Bake at 350 degrees until eggs are set to your liking, about 25 minutes for a runny to soft-set yolk.

Sprinkle with Parmesan cheese, and place under broiler just until cheese is toasted. Serve on buttered toast rounds, garnished with a sprig of fresh herb.


HAM & CHEESE SCONES

~Submitted by Linda H., Carmel, NY

The cheese gets nice and brown and bubbly on the outside, and the ham adds a lot of flavor. The green onions provide a nice counterpoint to the ham and cheese and give the scones a fantastic fresh flavor. These scones are so moist that almost fall apart.

3 cups flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup medium-diced ham
1/2 cup medium-diced cheddar cheese
1/2 cup sliced scallions
2 cups heavy cream

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.

Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Add the ham, cheese, and scallions and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture.

Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.

Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.

Preheat the oven to 350'F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.

Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.

Bake the scones until golden brown, 30 - 40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature. Serve baked scones the same day they are made or freeze for up to 4 weeks.

Makes 10 scones.

Source: Breakfasts & Brunches, The Culinary Institute of America


DRIED CHERRY SCONES

~Submitted by Linda H., Carmel, NY

Dried fruits give scones a magnificent flavor. A touch of salt in the dough is the perfect counterpoint to their sweetness. As the scones bake, dried cherries plump up and take on a great jammy texture. Try dried currents or apricots instead of cherries.

3 cups flour
1/2 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup dried cherries
2 cups heavy cream

Sugar Glaze (optional)

2 tablespoons milk
1 cup confectioners' sugar. sifted

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.

Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Add the dried cherries and toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. 

Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.

Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.

Preheat the oven to 350'F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.

Bake the scones until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, the transfer to cooling racks.

Mix the milk and confectioners' sugar together to make a glaze, if desired, and spoon over the scones while they are still warm. Serve scones warm or at room temperature. Serve baked scones the same day they are made or freeze for up to 4 weeks.

Makes 10 scones.

Source: Breakfasts & Brunches, The Culinary Institute of America


CHOCOLATE CHIP PANCAKES

~Submitted by Linda H., Carmel, NY

Chocolate lovers got good news from the health community recently. A small amount of dark chocolate is actually good for you, and these delicious pancakes are a great way to get a big chocolate flavor. They are so moist you may not even want to put butter on them. If you have some leftover pancakes, freeze them and reheat in your toaster on the next busy morning.

2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large eggs
1/4 cup butter, melted and cooled
cooking spray or vegetable oil to coat pan, as needed
3/4 cup chocolate chips
1/3 cup chopped pecans, toasted

Sift together the flour, sugar, baking powder, baking soda, and salt into a large bowl and make a well in the center of the dry ingredients. 

In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.

Heat a large skillet or griddle over medium-high heat. Oil lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the chocolate chips and pecans into the batter. Drop the pancake batter into the hot pan by large spoonfuls (about 1/4 cup). Leave about 2 inches between the pancakes to allow them spread and to make turning easier.

Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use spatula or a palette knife to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.

Service at once.

Makes 8 servings.

Source: Breakfasts & Brunches, The Culinary Institute of America


FRITTATAS: High omelets as made in Italy! The following recipes are from Classic Techniques of Italian Cooking by Giuliano Bugialli.

FRITTATA WITH RICOTTA
(Frittata con la Ricotta – from Sicily)

~Submitted by Larry Holmes, Toronto, Canada

15 ounces ricotta, preferably whole-milk
6 whole extra large eggs
6 tablespoons grated Parmigiano
salt, freshly ground black pepper, freshly ground nutmeg
1 scant tablespoon olive oil

Drain the ricotta very well in heavy cheesecloth.

Break the eggs into a large bowl. With a fork, break the yolks and beat them lightly so that no air bubbles or foam begins to form. Add the ricotta, salt and pepper, nutmeg to taste. Mix with a wooden spoon until all the ingredients are well blended.

Place a 10-inch skillet over medium heat. Add the olive oil. When the oil is hot, add the beaten egg mixture. Keep puncturing the bottom well with a fork as the eggs set to allow the liquid on top to move through to the bottom. 

When the egg mixture is well set and the frittata is well detached from the bottom of the skillet, put a plate, upside down, over the pan, and, holding the plate firmly, reverse the skillet so that the frittata turns out onto the plate. Return the skillet to the heat and carefully slide the frittata into the pan to cook on the other side. When the frittata is well set, on the second side, about 1 minute, reverse the frittata onto a serving plate.

Serve the hot frittata sectioned like a cake and season each slice with more freshly ground pepper. The frittata may be accompanied by slice fresh tomatoes.

If desired, the frittata may be cooled and served as a snack.

Serves 6.


FRITTATA WITH MIXED FRESH HERBS
(Frittata Profumata – from Southern Italy)

~Submitted by Larry Holmes, Toronto, Canada

10 sprigs Italian parsley, leaves only
15 (about) fresh basil leaves, torn into thirds
15 (about) whole fresh mint leaves
6 extra large eggs
salt and freshly ground black pepper
1 scant tablespoon olive oil

Wash parsley, basil and mint leaves and dry on paper towels. Finely chop parsley on a board. Break the eggs into a large bowl. With a fork, break the yolks and beat them lightly so that no air bubbles or foam begins to form. Add parsley, basil and mint, salt and pepper to the beaten eggs. Mix thoroughly with a fork.

Place a 10-inch skillet over medium heat. Add the olive oil. When the oil is hot, add the beaten egg mixture. Keep puncturing the bottom well with a fork as the eggs set to allow the liquid on top to move through to the bottom. 

When the egg mixture is well set and the frittata is well detached from the bottom of the skillet, put a plate, upside down, over the pan, and, holding the plate firmly, reverse the skillet so that the frittata turns out onto the plate. Return the skillet to the heat and carefully slide the frittata into the pan to cook on the other side. When the frittata is well set, on the second side, about 1 minute, reverse the frittata onto a serving plate.

Sprinkle with a little more black pepper before serving. 

The frittata may be served hot or at room temperature.

Serves 6


PASTA FRITTATA
(Frittata di Pasta – from Southern Italy)

~Submitted by Larry Holmes, Toronto, Canada

1 pound dried pasta, such as penne
coarse-grained salt
2 ounces (4 tablespoons) sweet butter
5 sprigs Italian parsley, leaves only
9 extra large eggs
1/3 cup freshly grated Parmigiano
10 fresh mint leaves
about 6 or 7 large basil leaves
salt and freshly ground black pepper
1 scant tablespoon olive oil

Bring a large pot of cold water to a boil; add coarse-grained salt to taste and cook the pasta until al dente. Drain and put into a large bowl with butter. Ross very well so that the butter completely coats the cooked pasta. Cover the bowl and let stand for about 20 minutes.

Finely chop the parsley.

In a large bowl beat the eggs with a fork, adding the grated cheese, mint leaves, 3 of the basil leaves torn into small pieces, and the chopped parsley. Taste for salt and pepper. Add the cooled pasta and mix thoroughly.

Place a 10-inch omelet pan or skillet over medium heat and add the oil. When the oil is hot, add the beaten egg mixture. Keep puncturing the bottom well with a fork as the eggs set to allow the liquid on top to move through to the bottom. 

When the egg mixture is well set and the frittata is well detached from the bottom of the skillet, put a plate, upside down, over the pan, and, holding the plate firmly, reverse the skillet so that the frittata turns out onto the plate. Return the skillet to the heat and carefully slide the frittata into the pan to cook on the other side. When the frittata is well set, on the second side, about 1 minute, reverse the frittata onto a serving plate.

When the frittata is on the serving plate, spread the remaining whole basil leaves over it and serve.

Serves 6 as a main course; 8 as an appetizer.


FRITTATA MADE IN THE MANNER OF “TRIPE”
(Frittata Trippata – from Pistoia in Tuscany)

~Submitted by Larry Holmes, Toronto, Canada

6 extra large eggs
pinch of salt
1 tablespoon olive oil

For the sauce:
1 pound fresh tomatoes, OR
2 cups drained canned imported Italian tomatoes
1 clove garlic, peeled but left whole
4 tablespoons olive oil
3 to 4 basil leaves
1/4 cup freshly grated Parmigiano
salt and freshly ground black pepper

In a large bowl beat the eggs with a fork. Instead of making one frittata, make two separate thin ones, using half of the eggs for each. As salt to each and finish making the frittatas: Make the two frittate following the directions in the previous recipe. After finishing the second frittata allow both to cool completely.

Prepare the sauce: If the tomatoes are fresh, cut them into pieces. Place the tomato pieces or the canned tomatoes in a saucepan over medium heat and cook lightly for about 5 minutes. Add the garlic and cook for 15 minutes longer. Discard the garlic. Pass the tomatoes through a food mill into a bowl and then return the strained tomatoes to the saucepan. Add the olive oil and cook for 15 minutes longer. Taste for salt and pepper.

Wash the basil leaves an dry them on paper towels. Tear each basil leaf into 2 or 3 pieces.

Roll up the two cooled thin frittate and cut them into 1/2-inch-wide strips. Add the strips to the heat finished sauce, lower the heat and simmer for 3 minutes longer. Remove the pan from the heat and sprinkle the Parmigiano and basil leaves over the top. Serve immediately directly from the pan.


SAUSAGE AND GRITS BREAKFAST CASSEROLE

~Submitted by Nancy F., Sacramento, CA

Ingredients:

1 package (16 ounces) breakfast sausage, cooked, drained and crumbled
3 cups water
3/4 cup quick grits
2 cups (8 ounces) shredded sharp cheddar cheese, divided
2/3 cup (5 fluid ounces) evaporated milk
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce (optional)
2 large eggs, lightly beaten

Instructions:

Preheat oven to 350 degrees F. Grease 1 (8 inch) square baking dish.

Bring water to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add 1-1/2 cups cheese, evaporated milk, garlic powder and hot pepper sauce; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.

Bake for 1 hour. Top with remaining cheese. Bake for an additional 5 to 10 minutes or until cheese is melted and golden brown. Let cool for 10 minutes before serving. Season with ground black pepper.

Note:

Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.

Serves 6.


TEXAS BREAKFAST CASSEROLE

~Submitted by Nancy F., Sacramento, CA

Ingredients:

1 can crescent rolls
1 pound sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
3/4 cup (6 ounces) Monterey jack cheese, grated
6 eggs, beaten
1 can cream of onion soup

Instructions:

Line a 13 by 9 inch glass baking dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 degrees F for 1 hour.

Serves 4 to 6.


DOUG'S MAKESHIFT PANCAKE MIX

~Submitted by Doug, B. C.

This is the breakfast I did this morning. As we had run out (almost) of the regular pancake mix, I put my head on and brought out the box of Bisquick from the cupboard, and here is what I did:

2 cups Bisquick
1 scant cup pancake mix
2 eggs beaten into:
1 cup 2% milk
1/4 tsp pure Mexican vanilla
1 tbls olive oil

Mixed all the above, added a pinch of salt, and made pancakes. Surprise! They turned out better than the straight pancake mix we had been using for years.


VEGETABLE QUICHE CUPS TO GO

~Submitted by Brenda, AL

I made these when I was on the low carb diet but I still like them for breakfast.

10oz pkg frozen chopped spinach
3/4 cup egg substitute or 3 eggs
3/4 cup shredded cheese
1/4 cup diced green pepper
1/4 cup diced onion
3 drops hot pepper sauce

Microwave spinach for 2 1/2 minutes on high. Drain. Line 12 cup muffin pan with foil, baking cups or spray with cooking spray.

Combine egg substitute or eggs, cheese, pepper, onion and spinach in large mixing bowl. Mix well. Divide evenly into the muffin cups.

Bake 350° for 20 minutes or until knife comes out clean.

CAN BE FROZEN AND REHEATED IN MICROWAVE.


STRAWBERRIES 'N' CREAM BREAD

~Submitted by Chris M., NM

This bread is in the oven right now and smells so good! I can’t wait to have some later! It will be awesome toasted with some cream cheese spread on it! Since I wrote this the bread is out of the oven – oh so good! – and I drizzled some glaze over it all – milk and powdered sugar. Yummy!! Perfect for a brunch! 

1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided 

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and ? cup nuts. Pour into a greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Source: Country Road Bed & Breakfast


HARVEST GRAIN 'N NUT PANCAKES

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Wholesome grains and nuts get it on in this clone for the signature pancakes from the country's largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy. 

3/4 cup Quaker oats
3/4 cup whole wheat flour
2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup granulated sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons finely chopped walnuts 

1. Lightly oil a skillet or griddle and preheat it to medium heat.

2. Grind the oats in a blender or food processor until fine, like flour. 

3. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder and salt in a medium bowl.

4. In another bowl combine buttermilk, oil, egg and granulated sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.

5. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Makes 8 pancakes.


PEPPER GRITS CASSEROLE

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

2 quarts water
12 ounces Quick grits
1/2 pound butter
2 Jalapenos, diced, remove seeds
1 medium Red bell pepper, diced
1 medium Poblano pepper, diced
1 medium onion, diced
1/2 pound Cheddar cheese, grated
1/2 pound Monterey Jack, grated
4 Eggs, beaten
Salt, to taste

Bring water to a boil. Add grits and simmer for 5 minutes (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2 quart casserole and refrigerate until ready to cook. Bake in a preheated 350 oven for 25 minutes, or until set. Serve immediately.


BUTTERMILK-RAISIN BREAKFAST BUNS

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Serves: 8

3-3 1/2 cups flour 
1 tablespoon baking powder 
1/2 teaspoon salt 
2 teaspoons margarine 
1 cup nonfat buttermilk 
3 egg whites 
1 1/2 cups golden raisins 
3/4 cup unsweetened applesauce 
2 teaspoons ground cinnamon 
2 tablespoons berry spreadable fruit, melted

Heat oven to 400°. Spray 13x9x2 inch pan with nonstick cooking spray. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles fine crumbs. Mix in buttermilk and egg whites. Turn dough onto lightly floured surface; gently knead in enough flour to make dough easy to handle. (Dough will be soft.) Roll dough into 8-inch square. Mix raisins, applesauce and cinnamon; spread over dough. Roll up dough; pinch edge of dough into roll to seal. Cut roll into 8 slices. Place 1-inch apart in pan. Bake 20 to 25 minutes or until light brown. Brush with melted spreadable fruit. Remove from pan. Cool on wire rack.

Makes 8 buns.

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SUPER-DUPER SUNRISE SHAKE-ME-UP

~Submitted by Beverley, Montreal, Canada 

An assortment of four different fruits gives this smoothie sweet, tart, tropical flavors—not to mention a thick, milkshake-like texture; a healthy start to any day! :~))

1 1/2 cups orange juice
1/2 cup frozen unsweetened raspberries
2 tbs toasted wheat germ
1 (16-oz) can apricot halves in light syrup, drained
1 large, ripe banana

Combine all ingredients in a blender; process until smooth.

Source: Cooking Light Magazine


EGGS FLORENTINE WITH ORANGE AND DILL SAUCE

~Submitted by Larry Holmes, Toronto, Canada

1 pound washed spinach, stems removed

Sauce:
1 egg yolk
1/4 cup freshly squeezed orange juice
1 teaspoons balsamic vinegar
2 teaspoons lemon juice
1/2 teaspoon turmeric
1/2 teaspoon salt
3 tablespoons butter at room temperature
2 teaspoons chopped fresh dill

1 teaspoon white vinegar
6 eggs
2 English muffins, split in half
2 beefsteak tomatoes, sliced

Garnish:
Freshly cracked black pepper

Fill a medium pot with water and bring it to a boil. Drop in the washed spinach and cook for 3 minutes, stirring several times. Drain the spinach in a colander. Put a bowl or place directly on top of the spinach, inside the colander and press down to squeeze out all excess water from leaves. Cover and set aside.

Fill the bottom of double boiler halfway with water and place over medium heat. Set the top pot over the water and drop in the egg yolk. Add the orange juice and stir until blended. Stir in the balsamic vinegar an the lemon juice, then the turmeric, salt and butter. Add 1 teaspoon of the dill and whisk until all the ingredients are thoroughly blended and the sauce has a thick creamy consistency (approximately 2 minutes).

Remove the top part of the double boiler and set aside. Pour the white vinegar in the bottom pot and heat it just to the boiling point. Gently crack the eggs one by one into the simmering water, and poach for 3 minutes. Remove the eggs with a slotted spoon and let the water drip from spoon so they aren’t watery. Transfer the eggs to a warm platter and cover.

Toast the English muffins on the middle rack under the broiler. Remove them from the oven and put them on plates. Place 1 tomato slice on each muffin half and spoon 1/4 cup of the cooked spinach on top. Arrange 1 poached egg on top of that and drizzle a spoonful or so of the orange-dill sauce over everything. Sprinkle some of the remaining teaspoon of chopped dill and black pepper over the sauce as garnish. Serve immediately.

Serves 6.
Per serving: 236.2 calories; 12.5 g fat (5.5 g sat. fat); 11.6 g protein; 20.7 g carbohydrates; 266 mg cholesterol; 2.6 g fiber.

Tip: If you do not have a double boiler, you can improvise by setting a medium stainless-steel bowl inside a large saucepan, so that top of the bowl fits snugly on the top of the pot.

Source: The Healthy Kitchen, Andrew Weil, MD, and Rosie Daley.


TURKEY BACON BREAKFAST BURRITO

~Submitted by Maggie, TX

A delicious way to introduce your family to turkey bacon.

Serving: 7
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

8 slices turkey bacon 
1/4 cup green bell pepper, chopped 
1/4 cup onion, chopped 
1 cup egg substitute 
1/8 tsp. pepper 
1/2 cup reduced fat Cheddar cheese, grated 
4 flour tortillas
vegetable cooking spray 
salsa

1. To microwave bacon, arrange 4 slices on paper plate and cover with paper towel. Arrange remaining 4 slices on top of toweling and cover with another paper towel. Microwave on HIGH for 7 to 8 minutes or until bacon is crisp. 

2. Spray large non-stick skillet with vegetable spray and cook green pepper and onion over medium-high heat 3 to 4 minutes, or until vegetables are tender. 

3. Reduce heat to medium and add egg substitute and pepper to vegetables. Cook 2 to 3 minutes or until eggs are almost done. 

4. Remove skillet from heat and stir in cheese and bacon. 

5. Wrap tortillas in a paper towel and microwave on HIGH for 5 to 20 seconds. 

6. Place approximately 1/4-cup mixture on lower third of each tortilla. Roll up tortilla and serve. Top with salsa if desired.

Based on individual serving.
Calories: 92
Total Fat: 13 g
Carbohydrates: 20 g
Protein: 3 g

Source: National Turkey Federation

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BANANA-PINEAPPLE BREAKFAST SHAKE

~Submitted by Treva, Knoxville, TN

2 cups plain fat-free yogurt 
1 (8-ounce) can crushed pineapple in juice, undrained 
1 ripe medium banana 
8 packets sugar substitute 
1 cup ice cubes 
1 teaspoon vanilla 
1/8 teaspoon ground nutmeg 
Fresh pineapple slices, for garnish (optional) 

Place all ingredients in blender. Cover; blend until smooth. Pour into 4 serving glasses. Garnish with pineapple slices, if desired. 

This recipe is perfect for a party or another special occasion. Just double the ingredient amounts, so you'll have enough for everyone to enjoy!

Source: Diabetic Cooking Magazine


STRAWBERRY BREAKFAST DELIGHT

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1 egg 
1 egg white 
1 tbs. (15 ml) Sugar Twin Granulated or Splenda Granular low calorie sweetener 
2 tbs. (25 ml) all-purpose flour 
1 tsp. (5 ml) oil 
1 tsp. (5 ml) vanilla 
2 tbs. (25 ml) low calorie cottage cheese at room temperature 
8 strawberries 
cinnamon 

In a small bowl, whisk together egg, egg white, sweetener, flour, oil and vanilla. Pour into non stick skillet, swirl to spread evenly. Cook over medium-low heat for about 5 minutes or until top of omelette is set. Remove from heat; spread cottage cheese evenly over top. Slice strawberries and arrange evenly over cheese. Gently fold omelette in half and remove to warm platter. Sprinkle lightly with cinnamon and cut in half to serve.

Makes 2 servings


BACON AND CHEESE TURNOVERS

~Submitted by Maggie, TX

Ingredients:
1 10-ounce package refrigerated pizza dough 
2 tablespoons low-sugar orange marmalade 
3/4 cup chopped Canadian-style bacon or cooked ham 
1/4 cup shredded Swiss cheese (3 ounces) 
1/4 cup thinly sliced green onions 
Freshly ground black pepper 
Milk 
Poppy seeds and/or sesame seeds 

Instructions:
1. Line a baking sheet with foil, grease foil and set aside. Unroll pizza dough onto a lightly floured surface. Roll dough into a 12-inch square. Spread orange marmalade evenly over dough. Cut dough into nine 4-inch squares. 

2. For filling, stir together in a medium bowl, the bacon, cheese, and green onions. Place 3 tablespoons filling on each dough square. Sprinkle each lightly with pepper. Fold one corner of each dough square over filling to opposite corner. Use the tines of a fork to press edges to seal. Prick tops of turnovers with the fork. 

3. Place turnovers on prepared baking sheet. Brush with milk and sprinkle with poppy seeds and/or sesame seeds. Bake in a 400 degrees F oven for 12 to 15 minutes or until golden (filling will leak out slightly). 

4. Serve warm. 

These turnovers are low in fat and sugar. 

Nutritional Information:
Per Serving-- 
Calories: 127 
Carbohydrate: 14g 
Protein: 7g 
Total Fat: 5g 
Saturated Fat: 2g 
Cholesterol: 14mg 
Fiber: 1g 
Sodium: 275mg 
Dietary Exchange: 1 Starch, 1/2 Medium Fat Meat, 1/2 Fat.

Source: dLife

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HAM AND EGG GRATIN

~Submitted by Luanne, FL

For One or Two. If doing for two, double recipe.

1/4 cup (60 ml) chopped cooked ham 
2-3 mushrooms, sliced 
1 scallion (spring onion), green and white parts, finely chopped 
2 thin slices tomato 
1-2 eggs 
Salt and freshly ground black pepper to taste 
About 1 Tbs (15 ml) shredded cheddar cheese 

Layer the ham, mushrooms, scallion, and tomato in a greased individual gratin dish, oven-proof ramekin, or custard cup. Top with an egg or two and season with salt and pepper. Bake in a preheated 400 oven until the eggs are set, about 15 minutes. Sprinkle with cheddar cheese and bake until the cheese is melted, 2 to 3 minutes.

Serves 1.



BREAKFAST OMELET SANDWICHES

~Submitted by Treva, Knoxville, TN

Prep/Cook Time: 15 minutes
Serves: 2

Mushroom, green pepper, onion and tomato are loaded into a tender omelet to tuck in between two slices of hearty whole grain bread. 

Vegetable cooking spray 
1/2 cup chopped fresh mushrooms 
1/4 cup chopped green pepper 
1/4 cup chopped tomato 
2 tbsp. finely chopped onion 
1/2 cup cholesterol-free egg substitute 
2 tsp. freshly grated Parmesan cheese 
4 slices Pepperidge Farm® 12 Grain Natural Whole Grain Bread *

SPRAY nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms, pepper, tomato and onion. Cover and cook until softened. Remove from skillet. Wipe out skillet with paper towel.

SPRAY nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add 1/4 cup egg substitute and top with half cooked vegetables. Cook until set but still moist on top, lifting edges of omelet with spatula. Sprinkle with half the cheese and fold in half. Place on 1 bread slice and top with another bread slice. Repeat with remaining ingredients. 

TIP: *Also delicious with Pepperidge Farm® 15 Grain Whole Grain Bread.

Nutrition Information
Nutritional Values per Serving: Calories 298,Total Fat 7g, Saturated Fat 1g, Cholesterol 3mg, Sodium 506mg, Carbohydrates 44g, Fiber 7g, Protein 17g

Source: Pepperidge Farm


ELECTRIC SKILLET DENVER OMELET

~Submitted by Maggie, TX

1/2 cup diced, cooked ham 
1/4 cup chopped green bell pepper 
1/4 cup sliced fresh mushrooms 
1 green onion, sliced 
1 tablespoon butter or margarine 
3 eggs
2 tablespoons water
1/8 teaspoon salt
Dash cayenne pepper
1/3 cup (1-ounce) cheddar cheese, shredded

Set skillet temperature to 300 degrees F. Add ham, green bell pepper, mushrooms, onions and butter. Saute 2 minutes, stirring frequently. Arrange vegetables in an even layer. 

Lightly beat eggs with water, salt, and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. 

Sprinkle with cheese, cover and cook additional 2 minutes. 

TO SERVE:
Slice omelet in half then gently fold each part in half. Lift omelets from skillet with a wide spatula.

Servings: 2

Source: Rival


MICROWAVE EGG BURRITOS

~Submitted by Maggie, TX

1/4 cup Egg Beaters® 99% egg substitute (or 1 egg beaten)
1/4 cup chopped green onions
2 cherry tomatoes, cut in quarters
1 (7-inch) flour tortilla
2 tablespoons shredded sharp cheddar cheese
1 tablespoon Salsa, if desired

In a 2-cup glass measure, combine egg, green onion and tomato. Microwave on 100% power (HIGH) 30 seconds. Stir; microwave on 100% power (HIGH) 30 seconds more. 

Spoon egg mixture in centre of tortilla. Sprinkle with 1 tablespoon cheese. Roll up and place on a microwave-safe plate, seam-side down. Sprinkle with remaining 1 tablespoon cheese. 

Microwave on 100% power (HIGH) 30 seconds or until cheese is melted. 

Serve with 1 tablespoon of salsa, as desired.

NOTE: 
Microwave oven used was 650-700 watts. Adjust the recipe according to the wattage of your machine.

Makes 1 Serving

Source: Light & Healthy Microwave Cooking by Janet Emal & Elizabeth Taylor


AVOCADO OMELET WRAP

~Submitted by Maggie, TX

2 eggs, beaten
2 tablespoons water
1 teaspoon margarine
1 tablespoon yellow pepper, chopped
1 tablespoon red pepper, chopped
1 tablespoon onion, chopped
2 mushrooms, sliced 
1/4 teaspoon spiced garlic, minced 
1 teaspoon margarine
2 pieces flat bread 
4 slices Swiss cheese
2 leaves Boston lettuce 
4 slices avocado
4 tablespoons tomato, chopped
2 tablespoons Parmesan Romano salad dressing

Beat eggs and water until well blended. Set aside. 

Melt margarine in a 10-inch, non-stick omelet pan over medium-high heat. 

Saute yellow pepper, red pepper, onion, mushrooms and spiced garlic until slightly tender. Add margarine, pour in egg mixture. Mixture should set immediately at edges.

With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg. When the omelet has set, take pancake turner and cut omelet down the center. Turn each half of omelet over to cook other side.

When other side has cooked, place one omelet half onto side of a piece of flat bread. Layer with two slices Swiss cheese, one lettuce leaf, two slices avocado, two tablespoons tomato and one tablespoon dressing. Fold flat bread together and serve. Repeat directions for second wrap.

Servings: 2

Source: Georgia Egg Commission

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BROCCOLI-SAUSAGE QUICHE 

9-inch unbaked pie shell 
4 brown and serve sausage links, cut into 1/2 inch thick slices 
1/2 cup sliced fresh mushrooms 
2 beaten eggs 
10 3/4 ounce can condensed cream of broccoli soup 
2 tablespoons dried minced onion 
1/8 teaspoon pepper 
10 ounce package frozen chopped broccoli; thawed and well drained 
1 cup shredded Swiss cheese (4 ounces) Seasoning to taste 

Line the unbaked pie shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until golden. Remove from oven; set aside. Reduce oven temperature to 375 degrees. Meanwhile, in a large skillet cook sausage and mushrooms about 5 minutes or until sausage is brown; drain. In a medium mixing bowl stir together eggs, condensed soup, onion and pepper. Stir in the sausage mixture broccoli and 3/4 cup of the cheese. Add seasoning of your taste. Not too much salt for the soup is already salty. Pour the mixture into the baked shell. Bake in a 375 degree oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes.

Makes 6 main dish servings.


FARMER'S BREAKFAST CASSEROLE

Must be prepared the night before.

Makes 12+ servings

INGREDIENTS:

1 Lb Bacon (cut into 1/2 inch pieces) 
1/2 Lb Cooked Ham (1/2 inch diced) 
1 Sm Onion (chopped)
10 Slices White Bread (cubed)
2 Cups Cubed Potatoes (I like the 'Ore-Ida' - O'Brien)
3 Cups Shredded Cheese.
10 Lg Eggs.
3 Cups Milk
1 Tbs Worchestershire Sauce
1 Tsp Dry Mustard
Salt and Pepper to taste

INSTRUCTIONS:

In a skillet, cook bacon until crisp.

Add ham and onion, cook until onion is tender and transparent.

In a non-stick 9 X 13 X 2 inch baking dish, layer 1/2 of the bread cubes, potatoes and cheese.

Top with the bacon, onion and ham mixture.

Repeat with remaining potatoes and cheese.

In a large bowl, beat the eggs, milk, Worchestershire sauce, mustard, salt and pepper. 

Pour this mixture evenly over the ingredients in the baking dish.

Cover and chill overnight in the refrigerator.

THE NEXT MORNING:

Remove dish from the refrigerator and bring to room temperature 30 minutes before baking.

Meanwhile: Pre-heat oven to 325°

Bake uncovered at 325° for 1 hour or when a knife is inserted near the center comes out clean.


REUBEN BRUNCH CASSEROLE

10 slices rye bread, cut into 3/4-inch cubes
1 1/2 lb cooked corned beef, coarsely shredded with a knife
2 1/2 cups (10 oz) shredded Swiss cheese 
6 eggs, lightly beaten
3 cups milk
1/2 tsp black pepper

Grease a 13 x 9 x 2 inch baking dish.

Arrange bread cubes on bottom of dish. Layer meat over bread. Sprinkle with cheese. 

Beat eggs, milk, and pepper in a bowl until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate overnight. 

When ready to bake, preheat oven to 350 degrees. 

Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed. 


CREAMY BREAKFAST CASSEROLE

1 (12 oz) package Little Sizzlers pork sausage links, cooked, and sliced

FOR THE SAUCE:
8 tablespoons butter, divided use
1/2 cup all-purpose flour
4 cups milk
1 (2 oz) jar Hormel bacon pieces (or crumbled cooked bacon)
1 (4 oz) can sliced mushrooms, drained
1/4 teaspoon freshly-ground black pepper

FOR THE EGG MIXTURE:
16 eggs
1 cup evaporated milk
1/2 teaspoon salt

FOR THE BISCUITS:
2 1/4 cups buttermilk baking mix
2/3 cup milk

Heat oven to 350 degrees F. Lightly grease a 9- by 13-inch baking pan.

Cook sausage according to package directions, drain and set aside.

TO MAKE THE SAUCE:
In medium skillet, melt 6 tablespoons butter. Add flour and whisk until smooth. Cook over low heat, stirring constantly for 1 minute. 

Gradually whisk in 4 cups milk. Cook, stirring constantly, until thickened. 

Add sausage, bacon pieces, mushrooms, and pepper; set aside.

TO PREPARE THE EGG MIXTURE:
Whisk together eggs, evaporated milk, and salt. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add eggs, stirring until soft scrambled. 

TO ASSEMBLE:
Pour 1/3 of sauce into the prepared baking pan; top with half of egg mixture. Repeat layers. Top with remaining sauce and set aside.

TO MAKE THE BISCUITS:
Mix together baking mix and 2/3 cup milk. Roll out on flat, clean surface dusted with baking mix to 1/2-inch thickness. Using a 2 1/2-inch biscuit cutter, cut out 8 biscuits.

Place biscuits on top of egg mixture.

TO BAKE:
Bake uncovered, 30 minutes or until thoroughly heated and biscuits are golden brown.

Servings: 8

Source: Hormel Foods 


DINER-STYLE HASH BROWNS

2 1/2 pounds boiling potatoes, unpeeled, quartered
Salt and Freshly-ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons finely-chopped fresh chives or parsley

Technically speaking, hash browns are diced. But most restaurants actually make them with shredded potatoes, a technique used here. The hash browns can also be cooked in a nonstick frying pan or formed into patties. If you like, add some grated yellow onion with the salt and pepper. For a glorious side dish, top the finished hash browns with shredded Cheddar cheese, sour cream, and a favorite fresh salsa.

Place the potatoes in a saucepan with lightly salted cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until parboiled, no more than 5 minutes; they should be barely tender when pierced with a fork. Drain well and set aside until cool enough to handle. 

Shred the potatoes on the large holes of a box grater/shredder held over a mixing bowl. Toss lightly with a little salt and pepper to taste.

On a nonstick griddle over medium heat, melt the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil evenly over the surface of the griddle and place the shredded potatoes on top. With the back of a spatula, gently press down on the potatoes to form a compact, even mass 1 to 1 1/2 inches thick. Do not be concerned if the edges are uneven. Fry until the underside is browned and crusty, about 5 minutes. Using the spatula, turn the cake over; you may turn the cake in sections if necessary. Continue frying until browned and crusty on the second side, 4 to 5 minutes longer.

Transfer the potatoes to a warmed serving platter or individual plates and garnish with chives or parsley. Serve at once.

Servings: 6-8

Source: Breakfasts & Brunches by Williams Sonoma Kitchen Library


SOUTHERN BRUNCH CASSEROLE

2 large baking potatoes, unpeeled and cubed
7 tablespoons butter or margarine, divided
1/4 cup flour
1 cup milk
1 cup half-and-half
4 cups (16 ounces) shredded sharp cheddar cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
12 hard-cooked eggs, sliced
1 pound bacon, cooked and coarsely crumbled
2 cups soft whole wheat bread crumbs (4 slices bread)
Fresh herb sprigs, for garnish

Place potato cubes in a large saucepan; cover with water. Boil 15 minutes or until just tender. Drain and cool.

Lightly grease a 13x9x2-inch baking dish. Set aside.

Melt 4 tablespoons butter in a heavy saucepan over medium-low heat; add flour, stirring until smooth. Cook stirring constantly, 1 minute. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning and pepper, stirring constantly until cheese melts. Remove from heat.

In prepared baking dish, layer half of egg slices, half of bacon and half of cheese sauce. Top with potato cubes, then layer remaining egg slices, bacon and cheese sauce.

Melt 3 tablespoons butter and combine with bread crumbs. Sprinkle over casserole. Cover and chill overnight, if desired.

Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Preheat oven to 350 degrees. Bake, uncovered, for 30 minutes or until thoroughly heated. Garnish, if desired.

Makes 10 servings

Source: Bounty of Biltmore Cookbook: A Recipe Collection from Biltmore Estate by Whitney Wheeler Pickering


RAISIN-APPLE BRUNCH CASSEROLE

Serves 6 to 8

4 cups white bread cubes
1 cup (1 medium) chopped apple
1 cup raisins
4 large eggs
1 1/2 cups (12-oz. can) evaporated milk
1/2 cup apple juice
1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease an (11x7-inch) baking dish. Combine bread, apple and raisins in large bowl.

Beat eggs in medium bowl. Stir in evaporated milk, apple juice, sugar and cinnamon. Mix well.

Pour egg/milk mixture over bread mixture, pressing bread into egg/milk mixture. Let stand for 10 minutes.

Pour everything into prepared baking dish and bake for 40 to 45 minutes or until set and apples are tender. 


ROCK SHRIMP BREAKFAST CASSEROLE

1 pound rock shrimp*
6 slices whole wheat bread
3 tablespoons butter, softened
1 1/2 cups shredded Cheddar cheese**
2 tomatoes, sliced
2 cups half and half
6 eggs, beaten
1 teaspoon salt

Add shrimp to boiling water and cook for 2 minutes; drain well and set aside. 

Remove crust from bread slices, and then spread butter on both sides. Place buttered bread in a greased 13x9-inch baking dish. 

On top of bread, layer in this order: rock shrimp, cheese and tomatoes. 

Combine half and half, eggs, and salt. Mix well and pour over tomatoes.

Cover casserole and chill overnight. 

TO BAKE:
Remove from refrigerator 15 minutes before baking. 

Preheat oven to 350 degrees F.

Bake uncovered for 45 minutes or until set.

Yield: 8 servings

*Can substitute regular small cooked shrimp bought from a fish market or grocery store.

**Can substitute Gruyere cheese for the cheddar with good results. 

Source: Florida Department of Agriculture and Consumer Services 


PECAN WAFFLES

Yield: 8-10 waffles (4 1/2-inch waffle size)

1 3/4 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated - room temperature
1 3/4 cups milk
1/2 cup vegetable oil
1 cup chopped pecans
maple syrup - or your favorite syrup

In a bowl, combine flour, baking powder and salt. 

Combine egg yolks, milk and oil; stir into dry ingredients. 

Beat egg whites until stiff; fold into batter. 

Sprinkle hot waffle iron with 2 Tablespoons of the chopped pecans. Pour from 1/4 to 1/3 cup of the batter over the pecans and bake according to your waffle iron manufacturer's directions until golden brown. Repeat with remaining pecans and batter. 

Serve with butter and syrup. 

Source: Taste of Home Magazine


HUEVOS RANCHEROS

2 tablespoons oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup green pepper, chopped 
1/2 cup celery, chopped
1 1/2 teaspoons chili powder 
1 can (28 oz) stewed tomatoes
1 1/2 teaspoons oregano
8 eggs
1/2 cup grated Cheddar cheese
salt and pepper

Heat oil in a large skillet. Add onion, garlic, green pepper and celery. Cook and stir over medium heat until tender.

Add chili powder to the saucepan and cook for 30 seconds. 

Add tomatoes and or