Recipe: Breakfast and Brunch Recipes (28) 1998-01-25

Breakfast and Brunch Recipes (28) 1998-01-25

Breakfast Casserole
Country Omelet
Nasi Goreng
Sausage & Egg Casserole
Scramble Egg Casserole
Whole Wheat Waffles
Economy Waffle
Baked Blueberry Puff
Quick Fruit And Ricotta Pizza
Very Berry Cheese Blintzes
Mom's Elegant Brunch
Gingerbread Waffles
French Toast Eggplant
Cheddar Cheese and Red Bell Pepper Strata
Swiss Potato Pancake
Pancakes From Scratch
Turkey Breast Sausage
Maple Orange Glazed Sausages
Hash Brown Bake
Three-Grain Porridge
Pumpkin Pancakes
Sausage and Egg Casserole
Strawberries Romanoff
Spanish Fresh Fruit Frappe
Out-of-This-World-Pecan Waffles
Breakfast Strata
Bowman Buttermilk Pancakes
Home Made Buttermilk PancakesSusan, IN (08:13:40 am) : Breakfast Casserole

4 slices bread
1 pound sausage or bacon
2 cups shredded cheddar
6 eggs, beaten
2 cups milk
1 teaspoon dry mustard

Greas the bottom of a 9 x 13 pan. Tear up four slices of bread and place in
the bottom of the pan. Cook the bacon or sausage,drain, and sprinkle over
the bread pieces. Sprinkle cheese over the meat. Mix eggs, milk and mustard
together and pour over casserole. Bake at 350 degrees for 35-40 minutes.
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Susan, IN (08:23:48 am) :
Title: Country Omelet
Source: Sunset books: Cooking for Two

4 slices bacon
8 walnut halves
1 small potato diced (about 1/8" pieces)
1/4 cup diced onion
2 Tablespoons Butter or margarine
3 to 4 eggs, slightly beaten
1/4 diced Swiss cheese (about 1/8 "pieces)
1 Tablespoon minced parsley
about 1/4 Cup sour cream
salt to taste

In a wide frying pan, cook bacon over medium heat until crisp and browned.
Remove bacon, drain and break into pieces and set aside. To drippings add
walnuts and cook, stirring over medium heat 1 - 2 minutes; set aside.
Discard all but 2 tablespoons of drippings. Add potatoes and onions and
cook, stirring over medioum-low heat until soft to bite and slighly browned
(about 10 minutes) remove from pan and keep warm.

Clean frying pan to remove any browned particles, then melt butter over
medium low heat. Pour in eggs pushing them from the bottom of the pan as
they set
allowing uncooked portion to flow down under. When the top of the omelet is
almost set but still a little liquid looking, sprinkle evenly with pottoes,
diced cheese, bacon piece, shredded cheese, and parsley. Mound sour cream in
the center of omelet. Garnish with toasted walnuts. Cut into wedges and
serve.
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Kelly B (09:52:16 am) : Nasi Goreng

2 cups raw rice
4 tblsp oil
3/4 pound lean pork
2 onions, cubed
2 cloves garlic
1 tsp. salt
pepper
1 teaspoon sambal (spicy red stuff)
1 tsp. powdered ginger
2 leeks cut into rings
1/2 cup baby shrimp
1 tb;lsp soy sauce
2 tblsp finely chopped celery tops
2 eggs (optional)
2 tomatoes, sliced

Cook the rice according to directions and set aside.

Heat the oil in a heavy saucepan and brown the meat quickly over high heat.
Add onions, garlic, salt, pepper, and spices and saute for 5 minutes. Add
leeks and and saute another 5 minutes. Add the cold rice and cook for a few
minutes more. Add shrimp, soy sauce, and celery greens and heat through. If
you use the eggs - make an omelet and cut into long strips. Serve with
sliced eggs on top.

I usually don't use the eggs.
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Ben/ Tn (10:18:22 am) : Sausage & Egg Casserole
1 lb. Hot Sausage
1 lb. Mild Sausage
6 Slices Bread (day old)
1 lb. Shredded Cheddar Cheese
8 Eggs
2 1/2 cups Milk
2 tsp. Ground Cumin
Brown and drain the sausage, then spread evenly in a 9 x 13
casserole dish. Remove the crust from the bread and discard. Cut the
trimmed bread into 1 1/2 inch strips and layer over the sausage.
Cover the bread with shredded cheddar cheese. Mix the eggs,
milk, cumin and pour over the casserole.
Allow eggs with spice mixture and bread to set in the frig long enough to soak
the bread.
Place in a preheated 350
degree oven and bake until the eggs rise with cheese mixed on top.
It looks like a souffle'.

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Judy/AZ (1:33:21 pm) : SCRAMBLE EGG CASSEROLE

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beated
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter.
Add flour, salt and pepper; cook and stir until
mixture begins to bubble. Gradually stir in
milk; cook until thickened and bubbley, stirring
constantly. Remove from the heat. Add cheese;
mix well and set aside. In a large skillet,
saute ham and onions in 3 Tablespoon butter
until onions are tender. Add eggs; cook and
stir until they begin to set. Add the
mushrooms and cheese sauce; mix well. Pour in
a 7x11 1/2-in. dish. Melt remaining butter;
toss with bread crumbs. Sprinkle over top of
casserole. Cover and refrigerate for 2-3 hours
or overnight. Bake, uncovered, at 350 for
25-30 minutes or until top is golden brown.
Sprinkle with onions if desired.
Yield: 6-8 servings.
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Peggy, WA (2:19:55 pm) :
Whole Wheat Waffles

Whole Wheat Waffles No. 496 Yields 4 Servings

1 cup whole wheat flour 2 tbls corn oil
1/4 cup wheat germ 1 1/2 cups buttermilk
2 tsps baking soda 1 egg, beaten

Combine dry ingredients in a medium-size bowl.
Blend oil, buttermilk and egg together in a small bowl.
Add to dry ingredients.
Mix until combined.
Do not beat.
Heat waffle iron, brush lightly with oil if necessary.
Pour in enough batter to just fill.
Close.
Cook until steaming stops and waffles are crisp.
Serve with applesauce or fresh fruit topping.
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Peggy, WA (2:21:57 pm) :
Economy Waffle

Servings: 1

2 ea Eggs
1/2 c Milk; sweet
1/2 ts Salt
1 ts Baking powder
1 c Flour
1 tb Butter; melted - or substitute

Beat yolks of eggs, add milk, salt, flour and baking powder mixed
together and shortening. Add stiffly beaten whites of eggs and bake on
waffle iron unto crips and brown.
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Peggy, WA (2:25:08 pm) :
* Exported from MasterCook *

Baked Blueberry Puff

Recipe By : Have Your Cake and Eat It, Too, Susan G Purdy, pg 76
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast
Desserts Low Fat
Luncheon Main Dishes
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp unsalted butter
nonstick cooking spray -- butter flavor or reg
1 Lg Egg Beaters 99% Egg Substitute -- *Note, Plus
1 Lg egg white -- lightly beaten
1/2 C all-purpose flour
1/2 C skim milk
1/2 Tsp vanilla extract
1 Tbsp granulated sugar
Pinch nutmeg
Pinch salt
1 C fresh blueberries -- rinse, pat dry
1/2 lemon
1/4 C confectioner's sugar

Position a rack in the lower third of the oven and preheat to 425 deg F.
After preheating for 10 min, add the butter and a 5 sec spray of cooking
spray (I didn't use this much spray) to the pan. Set the pan in the oven to
preheat 10 min.

In a large bowl, whisk together the egg and egg white, then whisk in flour,
milk, vanilla, sugar, nutmeg, and salt. Stir in the berries.

Set a small sifter in a dish and pour the confectioner's sugar into it. Set
this and the lemon half (plus a reamer if you have one) near the stove.

Pour the batter into the preheated pan and return it to the oven to bake for
15 - 20 min, until the edges are puffed up high and are golden brown.
Remove the pan from the oven. Squeeze the juice of the halved lemon over
the whole surface of the pancake, and sift on the confectioner's sugar.
Serve hot, directly from the baking pan, cut into wedges. Spoon a little of
the pan sauce over each slice.

Yield: One 10" pancake; 4 servings.

Advance Preparation:
Baking pan must be preheated in the oven for at least 15 min before adding
the batter. The pancake must be served as soon as it is baked.

Temperature and Time:
425 deg F for 20 min to preheat pan, plus 15 min to bake pancake.

Although the recipes contains blueberries, you can make it with other
berries or sliced fruit. Or you can make it plain without any berries, just
lemon juice and sugar on top. Or as a dessert you could prepare the pancake
plain and serve it with a fruit compote and vanilla nonfat/lowfat/regular
yogurt.

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Peggy, WA (2:32:16 pm) :
QUICK FRUIT AND RICOTTA PIZZA

Categories: Breakfast, Pizza, Fruit
Yield: 6 servings

1 pk (10 oz.) refrigerated
-pizza dough
2 oz Paper-thin slices
-prosciutto
8 oz Part-skim ricotta cheese
2 ts Grated lemon peel
2 Medium-size (2/3 lb. total)
Nectarines or peeled
-peaches, pitted and thinly
-sliced
3/4 c Dark seedless grape halves
2 tb Sugar
1/4 ts Ground cinnamon

Unroll dough and press evenly into an oiled 14-inch pizza pan (or
10-by 15 inch pan). Bake on bottom rack in a 425 degree oven until
crust is well browned, about 8 minutes. Cut enough prosciutto into
1/4-inch strips to make 1/4 cup; set remainder aside. Mix ricotta and
peel; drop in 1 tablespoon portions over crust. Arrange nectarines,
grapes, and prosciutto strips on crust. Combine sugar and cinnamon;
sprinkle over pizza. Bake until fruit is hot to touch, about 5
minutes longer. Accompany with remaining prosciutto. Cut into wedges.
Serves 6. Per serving: 234 calories (22% from fat), 5.6 grams fat,
487 m sodium, 17 mg cholesterol.

COMMENTS: A ready-to-cook refrigerated pizza crust, the base for the
breakfast pastry, makes morning baking a snap. In addition to the
fruit pastry, offer more fresh grapes and nectarines for munching.
Source: Sunset Magazine - May, 1993
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Peggy, WA (2:36:42 pm) :
Very Berry Cheese Blintzes
Categories: Low-fat, Breakfast
Yield: 12 blintzes

-----------------------------------CREPES-----------------------------------
4 Egg whites; OR...
1/2 c -Egg substitute
1 c Skim milk
1/8 ts Salt, optional
1 tb Granulated sugar
1/2 c Wheat germ
1/2 c All-purpose flour
2 tb Margarine; melted

----------------------------------FILLING----------------------------------
Vegetable cooking spray
1 c Nonfat ricotta cheese
-OR- cottage cheese
1/2 c Nonfat cream cheese
1/4 c Nonfat sour cream
1/4 c Wheat germ
2 tb Granulated sugar
1 ts Vanilla extract
1 tb Margarine; melted
2 c Mixed berries
-(strawberries, blueberries,
- or raspberries)
-- fresh or frozen
Additional nonfat sour cream
- (optional)

Prepare crepes: In blender or food processor, combine all crepe
ingredients. Cover and blend about 1 minute, or until smooth. Pour
batter into bowl; let stand 10 minutes to thicken slightly.

Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
For each crepe, pour scant 1/4 cup batter into hot skillet. Immediately
tilt pan to coat bottom evenly with thin layer of batter. Cook 45
seconds, or until top looks dry. Turn crepe; continue cooking about 20
seconds longer.

Stack cooked crepes between sheest of waxed paper. (Crepes may be wrapped
securely and frozen up to 3 months. Thaw overnight in the refrigerator.)

Preheat oven to 400 F. Lighty spray 13- by 9-inch baking dish with
cooking spray or grease lightly.

Prepare filling. In medium bowl, combine ricotta cheese, cream cheese,
sour cream, wheat germ, sugar and vanilla; mix well. Spoon about 2
tablespoons filling onto center of each crepe. Fold two sides of crepe
over filling; fold up ends to form rectangle.

Plae blintzes in prepared baking dish; brush lighty with melted margarine.
Bake 10 to 15 minutes, or until heated through. To serve, top each blintz
with fresh berries and additional sour cream; sprinkle with wheat germ.

NOTE: Blintzes may be covered tightly and refrigerated several hours or
overnight until ready to bake. Uncover; proceed as recipe directs.

Per serving (1 blintz): About 140 cal, 10 g pro, 15 g car, 4 g fat, 26%
cal from fat, 0 mg chol, 160 mg sod.

Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3)
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Leslie WA (2:51:40 pm) : Mom's Elegant Brunch

1 loaf day old french bread
6 tbl melted butter
3/4 lb of swiss cheese(grated)
1/4 lb Jack cheese (may use pepper jack)
1/4 lb cheddar
1 lb. thinly sliced pepperoni
16 eggs
1/4 cup white wine
1 Tbl. dry mustard
1/8 tsp ground cayene
1 cup parmesan cheese
3/4 cup milk
4 large green onions, finely chopped
1/4 tsp black pepper
1 1/2 cups sour cream
Butter 2 9x13 inch baking dishes. Spread bread in pans drizzle butter over
bread. Sprinkle with the Jack, cheddar and swiss cheeses. Layer pepperoni on
top. Beat eggs, milk, wine, green onion, mustard and pepper until foamy.Pour
over ingredients in baking dishes. Refiderate overnight. remove 30 mins
before cooking. bake at 325 for one hour, covered. Remove from oven. Spread
top with sour cream and parmesan cheese. Bake uncovered until golden
brown(about 10 mins)
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Leslie WA (2:59:26 pm) : Gingerbread Waffles

1/3 cup shortening
2/3 cup boiling water
1 egg
1/4 cup sugar
2 and 2/3 cup flour
1 and 1/2 tsp soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp cloves
Pour boiling water over shortening, add molasses, and weel beaten eggs to
whick sugar has been added. Sift all dry ingredienst and add to mixture.
Serve with whipped cream, ice cream, or chcolate sauce
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Leslie WA (3:05:57 pm) : French Toast Eggplant
1 large eggplant, unpeeled, cut into 3/8 in thick slices crossaise.
salt
Flour
1/2 tsp cinnamon
1 tbl sugar
Soak slices of egg plant for 1.2 hou in salted water. drain and rinse
2 eggs weel beaten
Dip in flour mixture of salt, cinammon, sugar and flour. then into beaten
egg and sugar moxture.
In a loarge pan, saute slowly in melted butter until tender and crisp on
both sides. Serve with maple syrup

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SueA, CA (3:13:31 pm) : Cheddar Cheese and Red Bell Pepper Strata
Perfect for a meatless brunch or casual supper

4 TO 6 SERVINGS

3 tablespoons butter, room temperature
1 medium-size red bell pepper, thinly sliced
1 cup chopped green onions
5 slices white bread
1 1/2 cups grated sharp cheddar cheese
2 cups whole milk
3 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 F. Melt 1 1/2 tablespoons butter in heavy large skillet
over medium-high heat. Add bell pepper to skillet and saute until just
tender, about 4 minutes. Mix in green onions; saute 1 minute longer. Remove
from heat.

Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into l/2-inch
pieces. Layer half of bread in 8x8x2-inch glass baking dish. Cover with half
of cheese, then half of bell pepper mixture. Repeat layering with bread,
cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard,
salt and pepper in medium bowl to blend. Pour over strata.

Bake strata until lightly browned on top and set in center, about 45
minutes. Let stand 10 minutes; cut into squares.
From Bon Appetit September 1997

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SueA, CA (3:19:59 pm) : Swiss Potato Pancake
Serve this with eggs for breakfast, with salad and rolls for lunch, or as a
side dish with steaks for dinner.

2 MAIN-COURSE OR
4 SIDE-DISH SERVINGS

1 pound medium russet potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
Chopped fresh parsley

Cook potatoes in pot of boiling salted water until just tender. Drain. Peel
potatoes and cut lengthwise into quarters; refrigerate until cold, about 20
minutes.

Coarsely grate cold potatoes into large bowl. Sprinkle with salt and pepper;
toss to blend. Melt butter with oil in heavy medium nonstick skillet over
medium heat. Add potatoes to skillet. Saute until potatoes begin to color,
stirring occasionally, about 5 minutes. Using metal spatula, press potatoes
firmly into flat pancake (about 1/2 inch thick). Reduce heat to low and cook
without stirring until pancake is brown and crisp on bottom, about 12
minutes. Slide pancake out onto large plate. Cut into wedges. Place on
plates, browned side up. Sprinkle with parsley.
From Bon Appetit September 1997

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Linda/Tennessee (3:29:25 pm) : PANCAKES FROM SCRATCH

2 cups flour
1 3/4 cups milk
2 heaping tablespoons baking powder
2 eggs ( beat them seperately before adding to mixture)
1/4 cup ( 1/8 of a pound) melted butter
3 tablespoons sugar
1 teaspoon salt

Mix the dry items first.
Combine the eggs and melted butter to the milk and slowly stir in the
flour. Let sit while heating the pan. These will be high, but light and
fluffy.

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Nancy/CA (3:34:11 pm) : * Exported from MasterCook *

Turkey Breast Sausage

Recipe By : Nancy's Recipe
Serving Size : 6 Preparation Time :0:20
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound raw turkey breast meat
1/3 cup dry bread crumbs or
1/4 cup oat bran
1/3 cup water
1 egg white
1 teaspoon ground sage
1/2 teaspoon crushed fennel seed
1/2 teaspoon ground oregano
1/4 teaspoon salt
1/4 cup fresh Italian parsley -- finely chopped

Put all ingredients into a mixing bowl and mix together until well-blended.
Cover and refrigerate 30 minutes to allow flavors to blend.
Saute a small amount of the sausage in a non-stick skillet. Taste; adjust
seasoningsof sausage mixture to suit personal taste.
Shape sausage mixture into 2 1/2-inch patties; saute in a non-stick skillet
sprayed with a cooking spray.
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linda/Tn (3:41:31 pm) : Maple Orange Glazed Sausages

2 (6.4-oz.) pkg. 97%-fat-free pork and turkey breakfast sausage links
1/3 cup orange juice
1/4 cup Microwave Ready Regular Syrup
1 1/2 teaspoons grated orange peel

In medium skillet, combine sausage links and orange juice. Cover; cook over
medium heat for 4 to 6 minutes or until sausages are thoroughly heated.

Stir in syrup and orange peel; cook 2 to 3 minutes or until mixture is
bubbly
and slightly thickened, stirring occasionally. To serve, spoon glaze over
sausages.

8 servings

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SueA, CA (4:02:13 pm) : Hash Brown Bake
Buffalo River Lodge Yellville, Arkansas

Ingredients:

3 cups frozen shredded potatoes
1/3 cup butter or margarine, melted
1 cup finely chopped cooked ham
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped green bell pepper
3 large eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of nutmeg

Preparation
Thaw potatoes between layers of paper towels to remove excess moisture.
Press potatoes into bottom and up sides of an ungreased 9-inch pieplate;
drizzle with butter. Bake at 425 for 25 minutes or until lightly browned;
cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon
into potato shell. Combine eggs and next 3 ingredients, stirring well; pour
egg mixture over ham mixture. Bake at 350 for 25 to 30 minutes or until
set; let stand 10 minutes before serving.
Yield - 6 to 8 servings
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Nancy/CA (6:23:00 pm) : This is a real "stick-to-the-ribs" hot cereal.

* Exported from MasterCook *

Three-Grain Porridge

Recipe By : Country Breakfasts, by Ken Haedrich
Serving Size : 4 Preparation Time :0:15
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups water
1/2 cup cracked wheat
1/2 cup pearled barley
1/2 cup steel cut oats
scant teaspoon of salt

Bring the water to a boil in a medium-size saucepan. Stir in the grains and
salt and bring the water back to a boil. Boil for 5 minutes, covered, then
remove from the heat; do not remove the cover. Set the saucepan aside in a
coolish spot for the night, but don't refrigerate it.
To serve the next morning, heat a little water in a skillet and add as much
cereal as you want to serve. Heat, stirring, for 2 or 3 minutes, until
heated through. Serve with brown sugar or maple syrup and milk or light
cream. Or eat it any way you like - with cinnamon, raisins, chopped nuts, or
just plain. Transfer any leftovers from the original saucepan to a bowl,
cover, and refrigerate. You can reheat this in the same manner, storing it
in the fridge for up to 4 days.
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Nancy/CA (6:24:22 pm) : * Exported from MasterCook *

Pumpkin Pancakes

Recipe By : Nancy's Recipe
Serving Size : 4 Preparation Time :0:10
Categories : Brunch Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups milk
1/2 cup plain yogurt
2 eggs -- beaten
1 tablespoon sesame oil
1 tablespoon molasses
2 cups whole wheat flour
1 tablespoon wheat germ
3 tablespoons sunflower seeds -- chopped
1 1/2 cups pumpkin puree
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Mix all ingredients together in mixing bowl. Cook medium-size pancakes on
hot griddle coated with cooking spray. Makes 16-18 pancakes
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Nancy/CA (6:26:08 pm) : * Exported from MasterCook *

Sausage and Egg Casserole

Recipe By : Cooking Light - May 1996
Serving Size : 9 Preparation Time :0:45
Categories : Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bulk turkey breakfast sausage
3 cups (1/2-inch) cubed white bread -- (about 6 slices)
2 cups skim milk
1 1/2 cups egg substitute
2 ounces sharp cheddar cheese -- (reduced fat)
1 teaspoon dry mustard
Vegetable cooking spray

1. Preheat oven to 350 degrees F.
2. Cook sausage in a large nonstick skillet over midium-high heat until
browned, stirring to crumble. Drain well.
3. Combine sausage and next 5 ingredients (sausage through mustard) in a
13x9-inch baking dish coated with cooking spray; stir well. Bake at 350
degrees F for 45 minutes or until a wooden pick inserted in center comes out
clean.
-Lynette M. Rohde
Beavercreek, Ohio
- - - - - - - - - - - - - - - - - -
Serving Ideas : Preheat oven to 350 degrees
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Csally/wv (7:34:25 pm) : * Exported from MasterCook *

Strawberries Romanoff

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts fresh strawberries -- cleaned and halved
1/2 cup Cointreau
2 tablespoons sugar
1 cup heavy cream -- whipped
1 pint vanilla ice cream
1/4 cup lemon juice

Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow
the ice cream to defrost slightly -- put it in the bottom part of the
refrigerator instead of the freezer.

Whip the cream until stiff. In another bowl, beat the vanilla ice cream with
a wooden spoon. Fold in the whipped cream, lemon juice, and remaining
Cointreau and blend until smooth. Pour the whipped ice cream over the
chilled strawberries. Serve at once.
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Csally/wv (7:46:38 pm) : * Exported from MasterCook *

Spanish Fresh Fruit Frappe

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Beverages Ethnic
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup watermelon -- diced
1 cup cantaloupe -- cubed
1 cup pineapple -- diced
1 cup mangos -- sliced
1 cup strawberries -- halved
1 cup orange juice
1/4 cup sugar

Mix all the ingredients. Fill blender 1/2 full of mixture and fill to the
top with crushed ice. Cover and blend on high speed until a uniform
consistency is achieved. Repeat with remaining mixture.
Serve immediately, garnishing with fresh fruit if desired.

Yield: About 7 cups. This can be doubled or tripled.
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SueA, CA (11:49:59 pm) :
Out-of-This-World-Pecan Waffles

2 1/2 cups all-purpose flour
1 tablespoon plus
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 large eggs, beaten
2 1/4 cup milk
3/4 cup vegetable oil
1/2 cup ground pecans

Combine first 4 ingredients in a large bowl. Combine eggs, milk, and oil;
add to flour mixture, stirrring just until moistened. Stir in pecans.
Bake in a preheated, oiled waffle iron until golden. Yield 22 (4-inch
waffles)

Note: In our Test Recipes we found that finely chopped pecans worked nicely
as a replacement for ground pecans.
From Americas Best Recipes Vol 3

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Dawn/ny (11:13:24 am) : Breakfast Strata

from: Trinity Hill Farm B&B,
Paducah, Kentucky

Preheat oven 350 degrees.

Layer in greased 9 x 13 baking dish:
10 bread slices - cubed, line bottom of dish
1 lb sausage - brown, drained, crumbled
1 medium onion, chopped
1 pkg frozen or canned cut asparagus - thawed & chopped
2 cup grated cheese

Mix:
2 Tbsp flour
1 Tbsp dry mustard
2 tsp basil
1 tsp salt

Melt:
2 Tbsp margarine

Combine:
8 beaten eggs
3 cups milk

Blend and pour over layers. (May refrigerate overnite.) Bake for 60-70
minutes.
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MJE (10:15:18 am) : Hi, Looking for buttermilk pancake receipe

(10:57:16 am) : Bowman Buttermilk Pancakes

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons water
2 cups buttermilk
2 large eggs
4 tablespoons melted unsalted butter, plus additional butter for cooking

Directions

Sift together the flour, baking powder, sugar and salt; set aside. Dissolve
the baking soda in the water;
add to buttermilk and set aside.

Whisk eggs in a large bowl. Stir in buttermilk mixture then the dry
ingredients. Add melted butter and
mix until smooth. Pancakes can be cooked right away or batter can be
refrigerated overnight. Mix lightly
before cooking.

Heat a thin film of butter on a griddle or in a skillet over medium heat.
Cook pancakes in batches, using
a scant 1/4 cup batter for each pancake, until bubbly on top. Turn and cook
the other side.

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Home Made Buttermilk Pancakes

Ingredients:

1 1/2 cups all purpose flour
1 1/4 cups buttermilk
1/3 cup regular milk
1 teaspoon sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 jumbo egg
2 1/2 tablespoons butter, melted
non stick pan spray, melted butter or vegetable oil for cooking
large skillet - 10 - 12 inches or flat griddle
spatula or pancake turner
mixing bowl
measuring cups
wire whisk
ladel or measuring cup with spout

Preparation:

1.In a large mixing bowl combine all ingredients except oil for cooking
2.Whisk until combined, being sure to leave the batter slightly lumpy. If
desired, transfer batter to a
cup with pouring spout for easy handling
3.Prepare the surface of the skillet with a small amount of oil and heat
over meduim heat
4.Wipe the surface of the skillet of any excess oil, leaving only a thin
film of oil
5.Add batter to the pan , 1/4 to 1/3 cup per pancake, and cook until bubbles
appear at the edges
6.Use spatula to turn and cook on the other side until browned. Remove
pancake from pan
7.Refresh oil by wiping with a paper towel as needed.
8.Optional: fold in berries, chopped pecans, or sliced banana into batter
before cooking

Suggestions:

Serve with butter, syrup, fresh berries or bananas, or even peanut butter
and jelly!

It helps to warm the plates in the oven at a low temperature to keep the
pancakes hot longer!

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