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Breakfast & Brunch Recipes Disk 192

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ASPARAGUS ROLLUPS

BACON & POTATO PIE

BACON AND EGGS IN A PAPER BAG

BAKED CHEESE GRITS CASSEROLE

BASIC CREPES

BASIC PUFFY (SOUFFLÉ) OMELET

BASIC SAVORY SOUFFLÉ

BASIC "USE-IT-UP" QUICHE

BEEFY ITALIAN QUICHE

BAKED GOAT CHEESE AND HAZELNUT TART

BRIE SOUFFLÉ

BRUNCH CASSEROLE 1

BRUNCH CASSEROLE 2

BRUNCH EGG DISH

BRUNCH ON THE RUN

BRUNCH SPUD BOATS

CANADIAN BACON QUICHE

CARAMEL PECAN FRENCH TOAST WITH GINGER PEACH SAUCE

CHEESE AND SALMON BAGEL WW

CHEESE BREAD SOUFFLÉ

CHEESE OVEN OMELET with ARTICHOKES

CHEESE-MUSHROOM STRATA

CHEESY ASPARAGUS PIE

CHERRY CLAFOUTI

CHÈVRE OMELET

CHICKEN SALAD WITH STUFFED GREEN OLIVES

CHORIZO QUICHE IN A GREEN CHILE SHELL

CLASSIC QUICHE LORRAINE

CLUB SANDWICH WRAPS

COUNTRY BRUNCH SKILLET

CRAB QUICHE

CREAMY MUSHROOM EGG CASSEROLE

CROCKPOT WESTERN OMELET CASSEROLE

CRUSTLESS HAM QUICHE

CRUSTLESS QUICHE

CRUSTLESS SPINACH QUICHE

EASY BREAKFAST BAKE

EASY SPINACH SOUFFLÉ

EGG & BACON CASSEROLE

FRESH CORN SKILLET

FRUIT AND NUTTY ROLL-UPS

GARDEN VEGETABLE FRITTATA

GINGERBREAD PANCAKES WITH APPLE-BERRY TOPPING

HACHIS DE POIREAUX (COLD EGG/LEEK HORS D'OEUVRE)

HAM AND FRUIT STRATA

HAM QUICHE

HASH BROWN BREAKFAST CASSEROLE

HASH DO QUICKIES

HAZELNUT TART PASTRY SHELL

HOMEMADE PANCAKE SYRUP

HOT CHICKEN SALAD 1

HOT CHICKEN SALAD 2 made with CHICKEN MIX

ITALIAN HAM SQUARES

LEMON RICOTTA HOT CAKES

LEMON SOUFFLÉ PANCAKES

OMELET WITH STIR FRIED VEGETABLES

OVEN DENVER OMELET

PINEAPPLE BOATS

QUICHE LORRAINE WITH BACON

SAUSAGE PIE

SAUTÉED APPLES

SAUTÉED MUSHROOMS ON TOAST

SCRAMBLE EGG CASSEROLE

SCRAMBLED EGGS with CREAM CHEESE

SEAFOOD QUICHE

SMOKED GOUDA AND ONION QUICHE

SOUTH OF THE BORDER QUICHE

SPINACH QUICHE

SPINACH TOMATO FRITTATA

SPRING BRUNCH DUTCH BOY

SPRINGTIME QUICHE

STUFFED ARTICHOKE ROLLS WITH RED CABBAGE

SUNDAY BRUNCH OMELET

SUNNY SURPRISE OATMEAL

 

 

 

ASPARAGUS ROLLUPS       Back to Top

12 slices white bread, crusts removed
1 (8-ounce) container cream cheese (room temp)
2 tablespoons chopped chives
8 slices bacon, cooked and crumbled
24 fresh asparagus spears, cooked
1/4 cup melted butter or margarine
Parmesan cheese

Use a rolling pin to flatten each slice of bread. Cream together the cream cheese, chives, add bacon, stirring well. Spread bread with cheese mixture, covering to edges. Place 2 asparagus spears on each slice of bread; roll up, and place seam side down on a greased baking sheet. Brush each with butter, and sprinkle with Parmesan cheese. Bake at 400°F for 12 minutes.

Yield: 12 servings.

 

 

 

BACON & POTATO PIE       Back to Top

1 pound Bacon
1 Onion, chopped
8 Eggs, beaten
1 pound Russet potatoes, peeled & grated
2-3/4 cups Sharp cheddar, grated
1 dash Pepper

Preheat oven 350°F. Grease 9 x 13-inch glass baking dish.

Microwave bacon, remove. Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions. Pour into prepared baking dish. Bake until center is set, about 45 minutes. Cut into squares.

 

 

 

 

BACON AND EGGS IN A PAPER BAG       Back to Top

2 strips bacon (thick)
1 paper lunch bag
1 egg
1 stick

Cut bacon strips in two, place at the bottom of the paper bag, covering the bottom. It is important that you have thick strips of bacon as thin ones will stick and adhere to the paper bag when cooked.

Crack egg and put in paper bag on top of the bacon. Fold lunch bag down three times and poke a hole through it with the stick, so that the bag is hanging on the end of the stick. Hold over charcoal and watch the grease from the bacon protect the bag and cook the meal.

 

 

 

 

BAKED CHEESE GRITS CASSEROLE       Back to Top

1 cup grits cooked in 1/4 cup water
6 eggs (beaten)
1 tablespoon onion (finely chopped)
1 teaspoon Spike (an herb seasoning)*
1 cup milk
1 (6-ounce) corn muffin mix
1/4 cup butter (melted)
1 pound ground pork sausage (sautéed)
1/2 pound Colby/Monterey Jack cheese (shredded)
1/2 teaspoon paprika

Preheat oven to 350°F. Sauté sausage with onion until pink has disappeared. In a large bowl, add milk to beaten eggs, and mix cooked grits, corn muffin mix, onion, Spike. Spread sausage mixture on bottom of 9 x 12-inch pan; add grits mixture and shredded cheese. Sprinkle top with paprika. Bake for about 1 hour or until firm in the middle. Let stand 5 minutes before serving.

Serving ideas: Serve with a side of fresh salsa, fruit dish and muffins.

*Spike can be found in health food store or in the spice section of the supermarket. 

 

 

 

 

BASIC CREPES       Back to Top

Fill these thin pancakes to create your own dishes. They work well as entrees (cooked chicken or shrimp with your favorite sauce) or desserts (sweetened fruit with whipped cream).

Makes about 10

3/4 cup Milk
1 egg
1/2 cup flour
Spray type oil

Whisk together the milk, egg, and flour until a smooth batter forms. Heat a small non-stick skillet. Spray with the oil. Remove the pan from the heat. Ladle in about one ounce of batter and immediately swirl the pan to create an even, thin layer. Return to the heat. Cook briefly. Turn the crepe over in the pan. Cook briefly and remove from the pan. Repeat until batter has been used. Fill as desired.

I like to lay a slice of ham on the crepe, then 3 spears of asparagus and top with melted Swiss cheese. Roll up and serve. A crowd pleaser.

 

 

 

 

BASIC PUFFY (SOUFFLÉ) OMELET       Back to Top

4 eggs, separated
1/4 cup water
1/2 teaspoon cream of tartar or lemon juice
1/4 teaspoon salt, optional
1 teaspoon butter or cooking oil OR cooking spray

In large mixing bowl at high speed, beat egg whites with water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl at high speed, beat egg yolks with salt, if desired, until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites.

In 10-inch omelet pan or skillet with ovenproof handle* over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface, Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) Bake in preheated 350ºF oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen omelet edges with spatula.

To serve folded: With sharp knife, cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill, if desired. Tip skillet. With pancake turner, fold omelet in half and invert onto warmed plate or platter with a quick flip of the wrist.

To serve open-faced: Invert pan over warmed plate or platter, or slide omelet from pan onto plate. Spoon or sprinkle filling, if desired, over top.

Cut in half or into wedges. Serve immediately. Makes 2 to 4 servings

*To make handle ovenproof, wrap completely with aluminum foil.

Note: To preserve the puff of a puffy omelet, fold the omelet over its filling or serve it open-faced with the filling on top as soon as you remove it from the oven.

 

 

 

 

BASIC SAVORY SOUFFLÉ       Back to Top

Cooking spray
Fine dry breadcrumbs or grated Parmesan cheese
1 cup skim or low-fat milk
1/4 cup all-purpose flour
1/4 teaspoon salt, optional
1-1/2 cups additional ingredients, optional
Seasoning, optional
4 eggs, separated
1/2 teaspoon cream of tartar

Evenly spray 1-1/2 to 2-quart soufflé dish or straight-sided casserole. Dust with crumbs. Set aside.

In covered jar or blender container, shake or blend together milk, flour and salt, if desired, until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in cheese, if used, and seasoning, if desired, until cheese is melted. Set aside.

In large mixing bowl at high speed, beat egg whites with water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. Stir egg yolks into reserved sauce until well blended. Stir in additional ingredients, if desired. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish.

For a "top hat," hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.

Bake in preheated 350°F oven until puffy, delicately browned and soufflé shakes slightly when oven rack is moved gently back and forth, about 30 to 40 minutes. Serve immediately. 2-4 servings

 

 

FOR 3 TO 6 SERVINGS:

Cooking spray
Fine dry breadcrumbs or grated Parmesan cheese
1-1/2 cups skim or low-fat milk
1/3 cup all-purpose flour
1/2 teaspoon salt, optional
1-1/2 cups additional ingredients, optional
Seasoning, optional
6 eggs, separated
3/4 teaspoon cream of tartar

Prepare 2 to 2-1/2-quart soufflé dish or straight-sided casserole as above. Prepare soufflé mixture as above. Bake in preheated 350°F oven about 35 to 45 minutes.

Note: Vary the basic soufflé formula by adding up to 1-1/2 cups total of shredded cheese and/or finely chopped, well drained, cooked food and a pinch of seasoning to the sauce.

 

 

 

 

BASIC "USE-IT-UP" QUICHE       Back to Top

Crust:
2 cups rice, cooked (white or brown)
1 egg, beaten
1 teaspoon soy sauce

Filling:
1/2 pound any leftover vegetable, chopped
4 eggs, beaten
1-1/2 cups milk, or light cream
1 cup cheese, grated (Swiss, Cheddar, Jack, etc.)
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
Dash nutmeg, or ground mace

Crust:

Mix together cooked rice, egg and soy sauce. Spread evenly to cover well-buttered quiche pan or pie plate. Bake rice crust at 350°F for 10 minutes. Remove from oven.

Filling:

Place chopped vegetable on crust. Mix together eggs, milk, salt, pepper and nutmeg. Pour over vegetable. Top with grated cheese. Bake at 350°F for 45 minutes, or until set. Remove from oven, and let sit ten minutes before slicing, if serving fresh Or wrap pie pan, label and freeze. Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350°F for 20 minutes.

Makes 6 servings.

 

 

 

 

BEEFY ITALIAN QUICHE       Back to Top

1 unbaked pastry shell (9-inch)
1-3/4 cup finely chopped cooked roast beef
1/4 cup chopped green onions
1 Tablespoon all-purpose flour
4 eggs
1/2 cup evaporated milk
1 Tablespoon steak sauce
1/2 teaspoon each of dried basil, oregano
salt and pepper to taste
2 cups shredded pizza flavored cheese
1/2 cup chopped green pepper or mushrooms

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 5 minutes; remove foil. Bake 5 minutes longer. Remove from oven and lower temperature to 375°F. Sprinkle beef and onions into crust.

In a bowl, beat flour and eggs until smooth. Add milk, steak sauce and seasonings; beat until smooth. Stir in cheese and green pepper or mushrooms. Pour into crust.

Bake for 25 minutes or until center is set. Let stand for 10 minutes before cutting.

Makes 6 to 8 servings.

 

 

 

 

BAKED GOAT CHEESE AND HAZELNUT TART       Back to Top

This basic cheese tart can be embellished with many different ingredients, such as ripe berries, pears, asparagus, beets, sun-dried tomatoes or smoked meats.

1 prebaked Hazelnut Tart Pastry Shell (recipe follows)
1 pound fresh goat cheese
1 tablespoon Dijon mustard
2 tablespoons chopped fresh chervil, chives or tarragon (or any combination of these herbs)
4 eggs
1-1/2 cups whipping cream
Freshly ground black pepper

Make the 10-inch pastry shell and prebake.

With a rubber spatula, mash together the goat cheese, mustard and herbs until soft and smooth.

Whisk the eggs and cream together with the pepper. Add the egg mixture to the goat cheese mixture and mix until smooth. Pour into the pastry shell.

Preheat the oven to 350°F. Bake the tart approximately 20 to 25 minutes, until the center of the filling is set and the tart shell is golden.

Planning ahead: The tart can be baked up to 2 days ahead, kept in the refrigerator, and then warmed in a 250°F oven for 10 to 15 minutes before serving.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

 

 

 

HAZELNUT TART PASTRY SHELL       Back to Top

A savory nut crust that is so tender it cuts with just the touch of a knife.

1 cup ground hazelnuts
1 cup whole-wheat flour, sifted
1 teaspoon baking soda
1 teaspoon coarse salt
1 cup unsalted butter, cut into cubes (2 sticks; see note)
1 tablespoon cold water

In a food processor, mix together the hazelnuts, flour, baking soda and salt. Add the butter and process until a coarse meal is formed. Add the water, a little at a time, to form a dry dough. Do not overwork.

Using your fingers, push and fit the dough into a 10-inch tart pan (because the dough is crumbly, I find this is easier than trying to roll it). Place the lined tart pan in the refrigerator for at least 1 hour.

Preheat the oven to 350°F. Remove the tart pan from the refrigerator and prick the dough with the tines of a fork. Bake for approximately 8 to 10 minutes, until the crust is pale golden. Remove from the oven and continue with the Baked Goat Cheese and Hazelnut Tart recipe. Makes one 10-inch pastry shell.

Planning ahead: The lined tart pan can be wrapped in plastic and left for up to 3 days in the refrigerator before prebaking. It can also be frozen. Makes 8 servings, one 10-inch tart

Calories: 750 (11% from protein, 9% from carbohydrate, 80% from fat) Protein: 20.9 grams Total fat: 69.5 grams Saturated fat: 37.7 grams Cholesterol: 270 milligrams

Sodium: 834 milligrams Carbohydrate: 17 grams Fiber: 4 grams Exchanges:1/2 starch, 2-1/2 meat, 12 fat

 

 

 

 

BRIE SOUFFLÉ       Back to Top

1/2 cup butter, softened (1 stick )
6 slices good white sandwich bread, crusts removed (Pepperidge Farm or crumpet bread)
2 cups whole milk
4 eggs
1 teaspoon salt
Dash cayenne pepper or Tabasco sauce
1 pound brie cheese, rind removed

Butter a 2-quart soufflé dish or spray with cooking spray. Butter one side of each piece of bread.

Whisk together milk, eggs, salt and cayenne pepper. Slice brie into small, thin slices.

Cut bread to fit in single layer in bottom of soufflé dish. Cover evenly with half of brie. Repeat layering using second half of bread and brie. Pour milk-egg mixture over, pushing down gently so all of bread is soaking in liquid. Cover and let stand 30 minutes to 1 hour.

Bake uncovered in 350°F oven for 25 to 30 minutes or until golden and center of soufflé is set. Makes 6 servings

Calories: 550 (18% from protein, 11% from carbohydrate, 71% from fat) Protein: 24.6 grams Total fat: 43.2 grams Saturated fat: 25.7 grams Cholesterol: 269 milligrams

Sodium: 1,212 milligrams Carbohydrate: 15.8 grams Fiber: 0.6 gram Exchanges:1/2 milk,1/2 starch, 2-1/2 meat, 6-1/2 fat

 

 

 

 

BRUNCH CASSEROLE 1       Back to Top

1 to 2 pounds sausage, cooked and drained
2 cups milk
4 eggs, slightly beaten (egg substitute may be used)
1 small can mushrooms, drained
3 cups cheddar cheese, grated
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1-1/2 tablespoons dry onion or 1/3 cup onion, finely chopped
8 slices bread, cut off crust and cut in slices
1 can cream of mushroom soup
1/3 cup milk
Paprika

Combine first nine ingredients and set aside. Butter a 9 x 13-inch glass casserole and line with bread strips. Pour mixture over bread strips. Cover and let set 6 hours or overnight in the refrigerator. May be frozen at this point. Before baking, mix the mushroom soup and milk together, pour over the casserole and sprinkle with paprika. Bake uncovered in preheated 325°F oven for 1-1/2 hours or until firm enough to spoon easily.

 

 

 

 

BRUNCH CASSEROLE 2       Back to Top

16 slices bread
8 slices Ham
8 slices Cheddar Cheese
6 eggs, beaten
1/4 cup minced onion
3 cups milk
1 green bell pepper, finely chopped
1/2 teaspoon dry mustard
1 to 2 teaspoons Worcestershire Sauce
Tabasco Sauce to Taste
1/2 cup melted butter or margarine
1 cup crushed potato chips

Trim crusts from bread; arrange 8 slices in greased 9 x 13-inch baking dish. Layer ham, cheese and remaining bread in prepared dish. Combine eggs, milk, onion, green pepper, dry mustard, Worcestershire Sauce and Tabasco Sauce in bowl, mix well. Spoon over layers. Chill, covered for 5 hours or overnight. Drizzle with butter or margarine; Sprinkle with potato chips. Bake at 350°F for 1 hour or until puffed and browned. May substitute Canadian Bacon for the Ham.

Yield: 8 servings

 

 

 

 

OMELET WITH STIR FRIED VEGETABLES       Back to Top

Stir-fried vegetables
1 tablespoon peanut oil
2 teaspoons finely chopped fresh ginger
1 clove garlic, finely chopped
1 small red chili, seeded and chopped
2 large shallots, thinly sliced
100 grams sugar snap or snow peas
125 grams bean shoots
75 grams snow pea shoot
salt

Omelet

6 eggs
4 tsp butter, cubed
salt
4 teaspoons butter, to cook

Prepare all ingredients for stir-fried vegetables, set aside. Prepare omelet by halving mixture the whisk lightly. Heat large frying pan over high heat. Add oil, then ginger, garlic, chili and shallots all at once, stir-fry few seconds. Add peas; stir-fry. Add shallots; stir-fry briefly; season; remove from heat.

Warm omelet pan over high heat, add 3 tablespoons butter. whisk eggs lightly again and pour into pan, Stir briskly with flat of fork. Once it starts to set, lift edges with fork and tilt pan to let uncooked egg run underneath. Stop stirring; leave few seconds to set. Put half the filling onto middle of omelet and roll omelet to far side to form a neat bundle repeat for second omelet

 

 

 

 

BRUNCH ON THE RUN       Back to Top

1 (8-ounce) package sliced ham, cut into half-inch squares
1 (8-ounce) can Pillsbury Grand's butter-tastin' biscuits
1-1/2 cups shredded Mozzarella cheese
1-1/2 cups shredded American cheese
6 eggs, beaten
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Press biscuits on the bottom of an ungreased 9 x 13-inch pan. Sprinkle ham and cheese over biscuits. In a bowl, mix the eggs, milk, salt and pepper and pour on top of the biscuits, ham and cheese. Bake at 450°F for 15 to 20 minutes. Let stand 5 minutes before serving.

Note: For a stiffer set-up, use 7 eggs and a little less milk. You can also experiment with variations such as hot sausage, prepared and drained; ham and pineapple; crumbled bacon; and more spices.

 

 

 

 

CANADIAN BACON QUICHE       Back to Top

1 cup diced Canadian bacon
1 teaspoon butter
1 medium onion, grated
1/2 cup Swiss cheese, grated
1 unbaked pie shell
4 slightly beaten eggs
1-1/2 cup evaporated milk
1 cup milk
1 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch of nutmeg

Sauté bacon in butter in skillet until golden brown, remove bacon. Add onion, sauté for 5 minutes. Place bacon, onion & cheese in pie shell. Combine remaining ingredients with1/2 cup water, blend well. Pour egg mixture into shell. Bake at 450°F for 15 minutes Reduce heat to 350°F, bake for 15 to 20 minutes or until custard is set.

 

 

 

 

CARAMEL PECAN FRENCH TOAST WITH GINGER PEACH SAUCE       Back to Top

Caramel Base:
1 cup brown sugar
1/2 cup (1 stick) butter
2 tablespoons light corn syrup
1/2 cup chopped pecans

French Toast:
16 (1-inc) slices of sweet French bread
8 ounces cream cheese (softened)
10 medium eggs
2-1/2 cups half and half
2 teaspoons vanilla
2 tablespoons cinnamon

Ginger Peach Sauce:
2 (20-ounce) packages frozen peaches
1-1/2 cups maple syrup
1/2 cup (1 stick) butter
2 teaspoons cinnamon
1 teaspoon ground ginger

The French toast must be prepared the night before, then baked just before serving.

Butter a 13 x 9 x 2-inch glass baking dish. (Note: for a 9 x 9 x 2-inch dish, use 2/3 of above ingredients.)

First make caramel base, cooking brown sugar, butter and corn syrup until dissolved, stirring constantly. Pour into prepared baking dish and sprinkle chopped pecans evenly.

Spread softened cream cheese over 8 of the bread slices. Cover with the other 8 slices to make sandwiches. Cut sandwiches into 1-inch cubes. Place in the prepared baking dish over caramel mixture.

Mix the eggs, half and half, and vanilla until well blended. Pour evenly over the bread; press the bread down with a wide spatula until it soaks up the egg mixture. Sprinkle cinnamon on top. Cover and refrigerate overnight. Bake uncovered for 45 to 50 minutes in a 325°F oven until lightly browned.

Meanwhile (or night before), make the ginger peach sauce. Melt the butter in saucepan. Blend in maple syrup, ginger and cinnamon. Add peaches and cook slowly until peaches are soft.

After removing French toast from oven, let sit 5 minutes. Cut into squares and serve warm, pouring the ginger peach sauce over the top.

Makes 12 Servings

 

 

 

 

CHEESE AND SALMON BAGEL WW       Back to Top

1 tablespoon Cream cheese, light
1 Bagel, mini (1-ounce) cut in half horizontally & toasted
1 teaspoon Capers, rinsed, drained
1 ounce Salmon, smoked (lox), thinly sliced
2 slices Tomato
2 slices Onion, red

Spread cream cheese over one cut side of toasted bagel; top with capers, salmon, tomato and onion. Top with remain half of toasted bagel.

 

 

 

 

CHEESE BREAD SOUFFLÉ       Back to Top

16 slices bread, cubed
12 ounces cheddar cheese, grated
6 eggs
1 teaspoon salt
2 cups milk
1/2 cup butter, melted

Spread half the bread cubes in a large ungreased casserole dish. Sprinkle half the cheese over top of the bread and repeat with a layer of the remaining bread and then cheese. Mix beaten eggs, milk, melted butter and salt an pour over top of bread and cheese layers. Let stand overnight or several hours. Bake at 350°F for 50 minutes.

 

 

 

 

CHEESE OVEN OMELET with ARTICHOKES       Back to Top

6 Boneless, skinless chicken breast halves
2 cups water
2 teaspoon vegetable bouillon powder
1-1/4 cups long grain white rice
2-1/2 cups water
10 ounces cream of chicken soup
1/2 cup light sour cream
1/2 cup grated cheddar cheese
1/3 cup light salad dressing
1 teaspoon curry powder
1/2 cup water
1 pound frozen cut broccoli, thawed and coarsely chopped

Cook chicken in first amount of water and vegetable stock in large uncovered saucepan for about 35 minutes until tender. Drain. Cool a bit. Cut chicken into cubes.

Cook rice in second amount of water in medium covered saucepan for about 20 minutes until water is absorbed and rice is tender.

Mix next 6 ingredients in medium bowl.

Spoon rice into ungreased 3-quart casserole. Cover with broccoli. Lay chicken over broccoli. Pour soup mixture over all. Poke with fork here and there to allow some liquid to drizzle down to bottom. Bake, uncovered, at 350°F for about 1 hour.

Serves 6.

 

 

 

 

CHEESE-MUSHROOM STRATA       Back to Top

4 eggs (beaten)
1 can (14-1/2 ounces) chicken broth
1/2 cup sour cream
2 teaspoons spicy mustard
8 slices white bread (cubed)
2 cups shredded Cheddar cheese
1 can (4-1/2 ounces) sliced mushrooms (drained)

In a large bowl, beat together eggs, broth, sour cream and mustard. Stir in bread crumbs, cheese and mushrooms. Pour into greased 2-quart baking dish. Cover; refrigerate overnight. Uncover; bake at 350°F for 50 to 60 minutes or until set. Let stand 5 to 10 minutes before serving.

Makes 6 to 8 servings.

 

 

 

 

CHEESY ASPARAGUS PIE       Back to Top

1-1/2 lbs. fresh asparagus
1 (15-ounce) package refrigerated piecrusts
1 tablespoon butter or margarine
1 large sweet onion, diced
2 tablespoons Dijon mustard
1 (8-ounce) package shredded Colby-Monterey Jack cheese blend
1-1/2 cups half-and-half
2 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

SNAP off tough ends of asparagus (trimmed to about 5 inches). Cook in boiling water to cover 30 seconds; drain. Plunge asparagus into ice water to stop the cooking process; drain. Reserve 9 spears; set aside. Coarsely chop remaining asparagus; set aside.

UNFOLD piecrusts; stack on a lightly floured surface, and roll into a 14-inch circle. Fit piecrust into an 11-inch tart pan, trimming excess dough. Line piecrust with foil, and fill with pie weights or dried beans. Place tart pan on a baking sheet.

BAKE at 425°F for 12 minutes; remove weights and foil. Bake 2 more minutes. Cool on a wire rack.

MELT butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Set aside.

BRUSH bottom and sides of crust with mustard. Sprinkle with half of cheese, chopped asparagus, onion, and remaining cheese. Arrange reserved asparagus spears over cheese.

WHISK together half-and-half and remaining ingredients. Pour mixture evenly over asparagus.

BAKE at 375°F for 25 minutes or until set and golden brown. Let stand 15 minutes.

Yield: 6 to 8 servings.

 

 

 

 

CHERRY CLAFOUTI       Back to Top

Here's a great idea for dessert, but even more impressive for Sunday brunch. It takes little more effort than bacon and eggs.

3 large eggs
1 cup whole milk
1/2 cup flour
1/4 cup sugar
1 teaspoon good vanilla
2 cup pitted dark cherries
Confectioner's sugar

Preheat the oven to 350°F. Butter and flour a 9 x 9 x 2-inch glass baking pan. In a large bowl, beat the eggs together with the milk, flour, sugar, and vanilla until smooth. Arrange the cherries in a single layer in the prepared dish. Pour the batter over the cherries. Bake for 45 minutes until puffed and golden. Sprinkle with the confectioner's sugar and serve.

 

 

 

 

CHÈVRE OMELET       Back to Top

1/2 cup mushrooms - sliced
1/4 cup pepperoni - diced
2 tablespoons sundried tomatoes - minced
2 tablespoons onion - minced
1 tablespoon fresh parsley - finely minced
salt, pepper to taste
6 eggs
1/4 cup cold water
4 tablespoons (approximately) chèvre or feta cheese
1 fresh tomato - finely diced (optional)

Sides:
Warm French rolls
Green salad
Pan fried potatoes

Preheat broiler. Heat a bit of butter in a 10-inch cast iron skillet.

Sauté mushrooms, then add pepperoni to soften. Add onions and sundried tomatoes. Meanwhile, whisk together eggs, water, parsley, salt and pepper. Turn eggs into skillet and cook, removing cooked parts from edges (reduce heat to medium low at this point).

Add remaining ingredients to top of omelet, scattering all around. Place skillet under broiler for 1 to 2 minutes to puff. Serve immediately, cutting into wedges with a metal spatula.

Suggestions:

Water added to eggs makes for a lighter omelet than milk does. If you prefer the dairy approach, use light cream for a rich touch.

My father taught me to broil an omelet just before it's done. It will puff like a soufflé. No need to flip, just broil.

For quick pan fries, use canned new potatoes (salt, pepper and a little paprika).

Use unsalted butter and a nicely seasoned cast iron skillet.

 

 

 

 

CHICKEN SALAD WITH STUFFED GREEN OLIVES       Back to Top

3 cups chicken, cut in large chunks
1 cup celery, diagonally sliced
3 hard-boiled eggs, quartered
1/2 to 3/4 cup stuffed green olives,
sliced
1/4 to 1/3 cup mayonnaise
1/4 to 1/3 cup sour cream
1 generous tablespoon ketchup
Salt and pepper to taste

Mix chicken, celery and olives together in a bowl. Combine mayonnaise, sour cream and ketchup and add to chicken mixture. Add salt and pepper to taste. Serve on lettuce leaf and garnish with wedges of tomatoes and hard-boiled eggs. 

Serves 4 to 6. 

(Olives add color and zest to this old favorite.)

 

 

 

 

CHORIZO QUICHE IN A GREEN CHILE SHELL       Back to Top

1/2 pound Chorizo Sausage; Bulk
8 ounces Whole Green Chiles - use 2 (4-ounce) cans drained WELL
4 ounces Monterey Jack Cheese
5 Eggs
1/2 cup Milk
1/4 teaspoon Pepper

Heat the oven to 350°F. Generously grease a 9-inch pie plate 1-1/4-inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chili and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chili-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting

 

 

 

 

CLASSIC QUICHE LORRAINE       Back to Top

1 (9 inch) pie crust
6 bacon slices -- crisply cooked
6 ounces Swiss cheese -- shredded
1-1/2 cups half and half
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup ham cubes
4 egg
1/8 onion -- slice
1 freezer bag -- jumbo

Prepare pie crust. Sprinkle crumbled bacon and cheese on the bottom of pie crust. Put remaining ingredients in blender container. Blend on high for 10 seconds; blend until onion is mixed but do not over-blend. Pour into pie crust over bacon and cheese.

To freeze: flash freeze pie and container. When frozen, cover with aluminum foil and seal in jumbo freezer bag.

To prepare: thaw quiche completely before baking. Bake in preheated oven at 350°F for 30 minutes, until top is golden brown and mixture is set. Serve warm.

 

 

 

 

CLUB SANDWICH WRAPS       Back to Top

2 burrito-size flour tortillas -- 10 inches in diameter1/4 cup mayonnaise
6 ounces thinly sliced turkey breast
3 slices lean bacon -- cooked and crumbled
1 avocado -- peeled and diced
1 small tomato -- chopped
1 cup shredded crisp lettuce -- such as romaine or iceberg

Wrap tortillas in damp paper towels and heat in a microwave oven on high until soft, about 15 seconds. Lay 1 tortilla flat on a clean work surface. Spread half of mayonnaise over tortilla. Top with half of turkey.

Layer half of bacon, avocado, tomato and lettuce on lower third of tortilla to form a roughly 2 x 5-inch rectangle. Fold in sides to enclose filling, then firmly but gently roll up, jelly-roll fashion. Repeat with remaining ingredients. Cut wraps in half on the diagonal and serve, seam side down.

Note: This recipe can be assembled up to two hours in advance. Cover the uncut wraps with plastic and refrigerate until ready to serve.

Serves: 2

 

 

 

 

COUNTRY BRUNCH SKILLET       Back to Top

6 bacon strips
6 cups cubed hash brown potatoes
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/2 cup shredded cheddar cheese

In a large skillet over med. heat, cook bacon until crisp. Remove bacon; crumble and set aside.

Drain, leaving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8 to 10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

 

 

 

 

CRAB QUICHE       Back to Top

1 baked pastry shell (pie crust)
3 Tablespoon (45 milliliters) finely chopped green onion
1 Tablespoon (15 milliliters) butter or margarine
3 eggs
1/2 pound (227 grams) cooked crabmeat (2 cups/480 milliliters) or one 6 to 8 ounces (168 to 224 grams) package flake-style imitation crabmeat

1 cup (240 milliliters) half-and-half, light cream, or milk
3 Tablespoons (45 milliliters) dry vermouth (optional)
1 Tablespoon (15 milliliters) tomato paste
1 teaspoon (5 milliliters) salt
1/4 teaspoon (1.25 milliliters) pepper
1/2 cup (120 milliliters) shredded Swiss cheese (2ounces/56 grams)

Prepare baked pastry shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat.

In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese.

Bake the quiche in a 375°F (190°C) oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve.

Makes 8 servings.

 

 

 

 

CREAMY MUSHROOM EGG CASSEROLE       Back to Top

English muffins
Eggs
2 Tablespoons Butter/margarine
1/3 cup Chopped onion
1/3 cup Sliced fresh mushrooms
1 (10-ounce) Can Campbell's Cream of Mushroom Soup
1/2 Soup can of a fairly dry white wine (milk can be substituted)
Thinly sliced ham
Sliced Swiss cheese
1 Tablespoon Dried parsley flakes (or fresh)
1/2 teaspoon Garlic powder

Melt butter in pan (must have a lid that fits)

Sauté onions and mushrooms until golden

Add soup and wine, stirring until smooth

Add parsley and garlic powder

Stir, put on lid and keep on low heat

Split muffins in half and place on baking pan, lay slice of ham on top and top ham with a slice of Swiss cheese. Place in oven to melt cheese (can be done in microwave).

Five minutes before serving, turn soup mix to medium low, crack one egg for each person, and drop eggs, one at a time into soup mix to poach.

On serving plate, place muffin with melted cheese and ham, top with poached egg and additional sauce.

Serving Suggestion: Coffee cake and fresh fruit or sliced tomatoes with a dribble of olive oil and snips of fresh basil, cracked pepper.

 

 

 

 

CROCKPOT WESTERN OMELET CASSEROLE       Back to Top

1 bag (32 ounces) frozen hash brown potatoes
1 pound of bacon diced, cooked and drained OR 1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1-1/2 Cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 Cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10 to12 hours.

Serves 12

 

 

 

 

CRUSTLESS HAM QUICHE       Back to Top

1/2 pound fresh mushrooms, thinly sliced
1 to 2 tablespoons butter or margarine
4 eggs
1 cup light sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan cheese
4 tablespoons all purpose flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops Tabasco sauce
2 cups shredded Monterey Jack cheese
1/3 to 1/2 pounds cooked ham, diced

Preheat oven to 350°F. Sauté mushrooms in butter or margarine.

In a blender or processor fitted with a metal blade, blend eggs, sour cream, cottage cheese, Parmesan cheese , onion powder , salt and Tabasco sauce. Pour mixture into a large bowl. Stir in sautéed mushrooms, Jack cheese and ham. Pour into 9 or 10-inch quiche dish or a 9-1/2 inch deep pie plate. Bake 45 minutes or until knife inserted near center comes out clean. Quiche should be puffed and golden brown. let stand 5 minutes before cutting into wedges.

Makes 8 servings.

 

 

 

 

CRUSTLESS QUICHE       Back to Top

1/4 pound Butter
1/2 cup Flour
6 Eggs
1 cup Milk
3 ounces Cream cheese, softened
2 cups Cottage cheese
1 pound Monterey jack cheese, cubed
1 teaspoon Baking powder
1 teaspoon Salt

1 teaspoon Sugar

Melt butter in small saucepan, add flour and cook until smooth.

Beat eggs, add milk, cheeses, baking powder, salt, sugar and butter-flour mixture. Stir until well blended. Pour into well greased 9 x 13 x 2-inch pan.

Bake, uncovered, at 350°F for 45 minutes.

 

 

 

 

CRUSTLESS SPINACH QUICHE       Back to Top

10 eggs
1 pound Owen's sausage
6 cups shred cheese
1/2 to 1 teaspoon salt
1 (10-ounce) box frozen chopped spinach- thawed or defrosted
1 small onion

Preheat oven to 325°F.

Cook sausage and drain. Let cool. Chop onion and sauté with the spinach until onion is translucent; let cool.

Beat the eggs in a large bowl and mix cooled sausage, salt, and spinach mixture. Then add the cheese half at a time, mixing well.

Pour into a 10 x 15-inch baking dish and bake for 40 to 50 minutes.

 

 

 

 

EASY BREAKFAST BAKE       Back to Top

1/2 pound pork sausage
1 teaspoon salt
2-1/4 cups water
3/4 cup quick grits
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1 cup milk
1/2 cup Cheddar cheese -- grated
4 eggs

Preheat oven to 325°F. Brown and crumble sausage. Drain off excess fat and set aside. Bring salted water to a boil and stir in grits. Cover and reduce heat to low. Continue cooking for 5 minutes, stirring occasionally. Melt butter or margarine and stir in flour, black pepper and milk. Cook, stirring to thicken. Add cheese, stirring until blended. 

Add sausage and 1/2 cheese sauce to cooked grits. Pour into lightly greased casserole. Make 4 indentions into grits mixture with the back of a large spoon. Break one egg into each indention. Bake at 325°F for 13 to 18 minutes, depending on desired doneness of eggs. Serve with remaining heated sauce.

Serves 4.

 

 

 

 

EASY SPINACH SOUFFLÉ       Back to Top

1 (16-ounce) container Cottage cheese (fat-free if desired)
3 eggs, well beaten
1/4 cup margarine (less is optional)
4 ounces Cheddar cheese (less is optional)
1 (10-ounce) package frozen chopped spinach, thawed & drained
3 tablespoons flour
1/4 cup Parmesan cheese

Put cottage cheese in large mixing bowl. Add beaten eggs and mix thoroughly. Cut cheese and margarine into coarse pieces and add to Cottage cheese mixture. Mix well. Add spinach and flour mixing thoroughly. Pour into 1-1/2 quart casserole (greased). Sprinkle Parmesan cheese on top. Bake 1 hour at 350°F.

 

 

 

 

EGG & BACON CASSEROLE       Back to Top

8 slices bacon, diced
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Dash of garlic salt
3 eggs, hard boiled
4 ounces egg noodles, cooked
1 (4-ounce) package shredded Cheddar cheese

Fry bacon pieces until crisp, drain on paper towels, Melt butter in heavy saucepan, blend flour until smooth. Add 1/2 cup cold milk, mixing well, add 1/2 cup hot milk, Worcestershire sauce, salt pepper & garlic salt. Mix well. Cook, stirring, over low heat until slightly thickened. Slice eggs. Arrange layers of eggs, noodles, cheese & white sauce in bottom of casserole, ending w/bacon on top. Serve immediately.

Serves 6 to 8.

 

 

 

 

BRUNCH EGG DISH       Back to Top

2 dozen eggs, hard boiled and halved
1 teaspoon Lowry's seasoned salt
1 pound ground ham or SPAM
2/3 cup mayonnaise
1 teaspoon catsup
2 tablespoons margarine
2 tablespoons flour
1 cup milk
1/2 pound grated cheese

Make cheese sauce by melting margarine and flour together, then slowly pouring in milk. Add grated cheese by handfuls into hot mixture, whisking until cheese is fully melted. Scoop out yolks and put in bowl. To yolks add seasoned salt, ham, mayonnaise and catsup. Fill yolk mixture into egg halves and spread sauce on top. Bake at 325°F about 30 minutes in shallow casserole.

 

 

 

 

FRESH CORN SKILLET       Back to Top

1-1/4 cups fresh corn cut off the ears (about 3)
1/4 cup chopped green onions
1-1/2 cups egg substitute
1/3 cup low fat milk
1-1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/4 teaspoon ground pepper
2 medium tomatoes, cut into 1/2-inch wedges
1 cup shredded, reduced fat cheddar cheese (4 ounces)
Vegetable cooking spray

Coat a medium nonstick skillet with cooking spray. Place over medium high heat until hot. Add corn and green onions, sauté until tender. Combine egg substitute, milk, basil, salt and pepper; stir well. Pour egg mixture over vegetables in skillet. Cover and cook over medium low heat 15 minutes or until mixture is almost set. arrange tomato wedges in a circle around center of egg mixture and sprinkle with shredded cheese. Cover and cook an additional 5 minutes or until cheese melts. Cut into 6 wedges. Serve immediately.

Yield: 6 servings

 

 

 

 

FRUIT AND NUTTY ROLL-UPS       Back to Top

1 small sesame French loaf
60 grams / 2 ounces softened butter
2 to 3 tablespoons mayonnaise
3 slices cooked ham
1 teaspoon Dijon mustard
250 grams / 8 ounces Ricotta cheese
1 carton of cress
salt and pepper
18 to 20 slices cucumber
3 thinly sliced small tomatoes
65 grams / 3 ounces dried dates chopped
60 grams / 2 ounces walnuts chopped
watercress for garnishing

Cut loaf into 6 thick slices. Cut out a deep and wide 'V' shape from each slice. Mix butter and mustard and spread in the 'V' cut, then spread with mayonnaise. Spread ham slices with chopped dates and walnuts, ricotta cheese and cress, season with salt and pepper. Roll up the ham and carefully cut each roll in 2 to make 6 small rolls. Place cucumber and tomato slices decoratively along the edges of each 'V' cut. Place ham roll in 'V' shape. Garnish with watercress. 

Serves 6

 

 

 

 

GARDEN VEGETABLE FRITTATA       Back to Top

1 jar (26 ounces) Light Pasta Sauce
1 package (16 ounces) frozen assorted vegetables such as broccoli, red bell pepper, onion and mushroom, cooked and drained

10 eggs, beaten
1/2 cup milk
2 Tablespoons chopped fresh basil
1 cup shredded mozzarella cheese (about 4 ounces)
1/2 cup shredded provolone cheese (about 2 ounces)
1/4 cup grated Parmesan cheese

Preheat oven to 350°F. In a large bowl, thoroughly combine 1 cup pasta sauce and all remaining ingredients. Pour into a buttered 11 x 7-inch baking dish. Bake 1 hour or until mixture is set. Serve with remaining heated pasta sauce.

Serves 8.

 

 

 

 

GINGERBREAD PANCAKES WITH APPLE-BERRY TOPPING       Back to Top

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup fat-free milk
Egg substitute equivalent to 1 egg,
2 tablespoons molasses
1 tablespoon acceptable vegetable oil
8 ounces light apple pie filling
1/2 cup boysenberry, blueberry, or strawberry syrup
4 tablespoons dried cranberries (optional)

Preheat nonstick griddle over medium heat. In a medium bowl, combine flour, sugar, baking powder, cinnamon, ginger, and allspice. In a small bowl, combine milk, egg substitute, molasses, and vegetable oil. Pour wet mixture into dry mixture and stir until just combined. (Do not overmix or pancakes will be tough.)

Test griddle by sprinkling a few drops of water on it. If water evaporates quickly, the griddle is ready. Pour about 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, or until bubbles appear all over the surface. Flip over, and cook for 2 minutes, or until bottom is golden-brown. Repeat until all of the batter is used.

While pancakes are cooking, heat the apple pie filling in a small saucepan over low heat for 2 to 3 minutes, or until filling is warmed through. Set aside. To serve, place 2 pancakes on a plate. Spoon about 2 tablespoons of syrup on pancakes. Spread 1/4 cup apple pie filling on top and sprinkle with 1 tablespoon dried cranberries. Repeat with remaining pancakes.

Serves 4

One serving (2 pancakes) calculated w/o optional items) equals: Calories: 394. Protein: 6 grams. Carbohydrates: 87 grams. Total Fat: 4 grams (Saturated Fat: 1 gram. Polyunsaturated Fat: 2 grams. Monounsaturated Fat: 1 gram). Cholesterol: 1 milligram. Sodium: 342 milligram

 

 

 

 

HACHIS DE POIREAUX (COLD EGG/LEEK HORS D'OEUVRE)       Back to Top

1 kilogram leeks (approx. 2 pounds)*
1 teaspoon olive oil
juice of 1 lemon
2 eggs
1 Tablespoon mayonnaise
1 teaspoon French mustard
a few capers

Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry.

In a saucepan heat 2 Tablespoons olive oil and stew the chopped leeks gently for about 8 to 10 minutes or until cooked.

Meanwhile, hard-boil the eggs.

Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.

Shell the eggs and mash them with a fork, adding the mayonnaise and mustard. Mix in the capers.

Spread the egg mixture onto the leeks and chill for at least 2 hours.

*Leeks are edible plants (Allium porrum) related to the onion and having a white, slender bulb and flat, dark-green leaves.

 

 

 

 

HAM AND FRUIT STRATA       Back to Top

2-1/2 cups cubed firm-textured bread (about 3-1/2 slices)
4 ounces cubed fully cooked ham (3/4 cup)
1 (8-ounce) can pear halves or slices (juice pack), drained and chopped
1/2 cup shredded cheddar cheese (2 ounces)
3 slightly beaten eggs
1-1/2 cups skim milk
1/8 teaspoon ground nutmeg

In an 8 x 8 x 2-inch baking dish layer bread, ham, chopped pears, and shredded cheese.

Combine eggs, milk, and nutmeg, and pour evenly into dish. Cover and chill 4 to 24 hours.

Bake, uncovered, in a 325°F oven about 45 minutes or until center is just set and top is golden. Cool 10 minutes before cutting into squares. Garnish with additional pear slices, if desired. Makes 4 servings.

Nutrition facts per serving: 283 calories, 12 grams total fat, 238 milligrams cholesterol, 671 milligrams sodium, 24 grams carbohydrate, 1 gram fiber, 20 grams protein, 12% vitamin A, 3% vitamin C, 26% calcium, 10% iron.

 

 

 

 

HAM QUICHE       Back to Top

1 (9-inch) baked pie shell*
1 tablespoon butter
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup (2 ounces) diced cooked lean ham or turkey ham **
1/2 cup (2 ounces) shredded, Cheddar cheese
6 eggs
1 cup milk
1/2 teaspoon salt, optional
1/2 teaspoon paprika
Onion slices separated into rings, optional
Green onion curls, optional

In small skillet over medium heat, cook celery, pepper, and onion in butter until tender but not brown, about 6 minutes. Sprinkle vegetables, ham (for the sausage or mushroom, I sauté them until cooked), and cheese into pie shell. Beat together eggs, milk, salt, if desired, and paprika until well blended. Pour over vegetable mixture.

Bake in preheated 375°F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.

Garnish with onion rings and onion curls, if desired.

*If frozen use deep-dish style.

**You can make this recipe with all different ingredients, my favorite is garlic sausage or mushroom

 

 

 

 

HASH DO QUICKIES       Back to Top

1 package English muffins, split
1/2 cup ketchup
1/8 teaspoon oregano
6 slices American cheese
margarine
1 can corned beef hash or roast beef hash

Separate English muffins and spread each 1/2 with margarine. Mix in bowl hash, ketchup and oregano. Put on muffin halves. Cut slices of cheese in 4 strips and put an x on top of hash. Bake at 350°F 10 minutes or until cheese is slightly browned.

 

 

 

 

HASH BROWN BREAKFAST CASSEROLE       Back to Top

2 (24-ounce) packages frozen hash browns, thawed
1/2 cup melted butter
12 ounces hot pepper cheese, shredded
12 ounces Swiss cheese, shredded
12 to16 ounces cooked ham, diced
8 eggs
1-1/4 cup milk

1 teaspoon seasoned salt

Grease 9 x 13-inch glass baking dish. Thaw hash browns on paper towels on cookie sheet in oven at very low temperature, until defrosted.

If you leave them in the oven for a while, they will dry out pretty well. Otherwise, press between layers of paper towels to get out excess moisture.

Turn oven heat up to 450°F. Press dry hash browns into 9 x 13-inch dish, including up sides, to form a solid crust. Brush with melted butter - brush top edges, too. Bake at 450°F for 25 minutes.

Remove crust from oven and fill with layers of cheese and ham. Beat milk with eggs and seasoned salt. Pour over cheese and ham.

Reduce oven to 350°F and bake 40 minutes, or until knife inserted in center comes out clean.

Slice into squares and serve warm.

NOTE: This recipe can easily be adapted to your taste. You can use Swiss and jack cheese and add diced green chili peppers; or 3 to 4 slices of cooked bacon, cut into pieces; salt and pepper instead of seasoned salt, etc. Anything that you would put in an omelet would taste great in this casserole.

 

 

 

 

HOMEMADE PANCAKE SYRUP       Back to Top

3 cups Water
3 cups Granulated sugar
3 cups Brown sugar
1 cup Corn syrup
1 tablespoon Lemon juice
1 tablespoon Vanilla
1 tablespoon Maple flavoring

Combine first 4 ingredients in large saucepan. Stir on medium high until it boils. Add lemon juice, vanilla and maple flavoring. Stir. Fill hot sterilized bottles to within 1/4 inch of top. Seal. Makes 3-1/2 pints.

Yield: 4 Servings

 

 

 

 

HOT CHICKEN SALAD 1      Back to Top

2 cups diced, cooked chicken
1 cup thinly sliced celery
1/2 teaspoon salt
2 teaspoons grated onion
1 cup mayonnaise
2 tablespoons lemon juice
1/2 cup shredded Cheddar cheese
1 cup crushed potato chips

Combine chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Bake in microwave 4-1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.

 

HOT CHICKEN SALAD 2       Back to Top

2 cups CHICKEN MIX, thawed (recipe follows)
2 cups chopped celery
1 cup sliced almonds
1 tablespoon minced onion
1 tablespoon lemon juice
1 teaspoon salt
1-1/4 cups mayonnaise
4 hard boiled eggs, chopped
1 cup grated sharp Cheddar cheese

Preheat oven to 400°F. Lightly butter a 2-quart casserole. In a medium bowl, combine CHICKEN MIX, celery, almonds, onion , lemon juice, salt, and mayo. Mix well. Add chopped eggs and toss lightly. Put mixture into prepared casserole. Top with cheese. Bake, uncovered, for 20 to 25 minutes. 

Makes 6 servings. 

Serve in pita bread

Variation: Whirl hot casserole through food processor until fairly smooth, then use a pastry bag to push filling into cream puffs, top with cheese, and broil until cheese is melted. Serve warm.

Makes 30 appetizers.

 

 

CHICKEN MIX       Back to Top

11 pounds chicken (4 medium fryers) cut up*
4 Quarts cold water
3 tablespoons parsley flakes
4 carrots, peeled and chopped
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons basil

Combine all ingredients in a large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1-1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, the remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2-inch space at the top. Pour skimmed broth into six more 1-pint containers, leaving 1/2-inch space at the top. Seal and label containers.

Freeze. Use within 3 months. Makes 6 pints of chicken mix and 6 pints of broth.

*changes: use fryer quarters - they're cheaper. Or use breasts if you only like white meat. But be sure it's the whole bone-in breast*

 

 

 

 

ITALIAN HAM SQUARES       Back to Top

1 package refrigerated breadsticks (dough in can type)
6 thin slices capocollo (Italian ham, found in your local deli) or cooked ham
6 thin slices provolone cheese (about 4 ounces)
1 medium tomato, chopped
1 small can sliced ripe olives
1/2 cup chopped fresh basil
2 tablespoons Greek or Italian vinaigrette salad dressing

Heat oven to 375°F. Unroll dough; divide into 2 equal sections along center perforation.

Place 1-inch apart in and ungreased 15 x 10 x 1-inch baking pan. Press perforations to seal. Spread garlic spread from container evenly over each dough section. Bake at 375°F for 9 to 11 minutes or until light golden brown. Remove crusts from oven. Top each partially baked crust with ham, cheese, tomato and olives. Return to oven; bake an additional 5 minutes or until cheese is melted and edges are golden brown. To serve, cut each topped crust into 9 squares. Sprinkle with basil; drizzle with salad dressing. Serve warm.

 

 

 

 

LEMON RICOTTA HOT CAKES       Back to Top

6 large eggs, separated
1-1/2 cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon zest
Powdered sugar for dusting

Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside.

Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder.

Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar. Makes about twelve 3 to 4-inch pancakes.

Serves 4.

 

 

 

 

SAUTÉED APPLES:       Back to Top
(for Lemon Ricotta Pancakes)

4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste

In a large heavy skillet, sauté the apples in butter over moderately high heat, stirring occasionally for 5 minutes, or until softened. Sprinkled with sugar and cinnamon and cook over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until tender. Stir in lemon juice and keep warm.

Note: Blueberries would taste great in place of the apples!

 

 

 

 

LEMON SOUFFLÉ PANCAKES       Back to Top

3 eggs, separated
1 cup low fat cottage cheese A
1 tablespoon Vermont maple syrup
2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons baking powder
1/2 cup flour
pinch of salt

In a food processor, blend together egg yolks, cottage cheese, syrup, lemon juice, lemon zest and vegetable oil. Process for 20 seconds. Add baking powder, flour and salt. Process 10 seconds.

In another bowl, beat the egg whites until they just hold stiff peaks. Fold egg whites gently into batter.

Cook on a hot griddle for 3 minutes per side, until pancakes are golden.

Serve immediately with plenty of warm Vermont maple syrup.

Makes 12 medium pancakes.

 

 

 

 

OVEN DENVER OMELET * * *       Back to Top

8 eggs
1/2 cup half and half
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion

In a bowl, beat eggs and half and half until light and fluffy. Stir in cheese, ham, green pepper and onion. Pour into a greased 9-inch square baking dish. Bake at 400°F for 25 minutes, until golden brown.

 

 

 

 

PINEAPPLE BOATS       Back to Top

1 pineapple, cut in half lengthwise
Juice from half a lemon
1-1/2 cups seedless grapes
2 kiwis, peeled and sliced
2 cans mandarin oranges, drained
12 strawberries, hulled and sliced
1 sliced banana (optional)
1/2 cup chopped walnuts (optional)

Remove the tough core of the pineapple halves with a spoon or knife. Carve out the remaining fruit, cut it into bite-size chunks, and place them in a large bowl. Squeeze lemon over the shells and chunks to prevent browning. To the bowl, add the grapes, kiwi, oranges, strawberries and optional ingredients. Toss well, then spoon the fruit salad into the pineapple shells. Chill covered until serving time.

Serves 4 to 6.

 

 

 

 

QUICHE LORRAINE WITH BACON       Back to Top

1-1/2 cups milk
4 eggs -- slightly beaten
1/2 teaspoon salt
dash cayenne
2 cups Swiss cheese -- shredded
2 tablespoons flour
1/2 pound Armour Star Bacon -- crisply cooked, crumbled
1 (9-inch) unbaked pastry shell

Heat oven to 350°F. Combine milk, eggs and seasonings; mix well. Toss cheese with flour; add cheese mixture and bacon to egg mixture. Pour into pastry shell. Bake at 350°F 40 to 45 minutes.

Makes 6 servings.

 

 

 

 

SAUSAGE PIE       Back to Top

2 (1-pound) packages bulk sausage (i.e., Jimmy Dean)
3 cups shredded cheddar or Monterey Jack cheese
8 ounces cream cheese
1-1/2 cups cottage cheese
4 eggs, beaten

Ingredients for crust:
2 cups Bisquick baking mix
2 Tablespoons chopped parsley (reserve 1 Tablespoon for topping)
4 eggs, beaten
1/2 cup milk

Preheat oven to 375°F. Brown sausage in frying pan; drain well. Mix with cheeses and eggs.

For crust :Combine baking mix with 1Tablespoon of parsley. Mix eggs with milk and add to mixture. Stir only until blended. Grease two deep-dish pie dishes. Spread one-fourth of crust mixture in each of the pie pans (mixture will barely cover pan). Add sausage/cheese mixture. Mound remaining dough on top of pies. Sprinkle with reserved parsley. Bake for 45 to 50 minutes or until golden brown.

Serves: 16

 

 

 

 

SAUTÉED MUSHROOMS ON TOAST       Back to Top

2 cups fresh mushrooms
2 shallots
2 tablespoons fresh chopped parsley
1 tablespoon butter
1/2 teaspoon lemon juice (preferably fresh)

Clean the mushrooms in cold water.*

Cut or pull the stems off of the mushrooms (save them for mushroom soup) and slice the caps into 3/16-inch slices.

Finely chop the shallots. If you don't have shallots, use 3 tablespoons chopped onion and 1 small clove of garlic, chopped, minced, diced, pressed, cleavered or otherwise made mushy in your most favorite way.

Heat a frying/sauté pan over medium-high heat. Add the butter and let it melt. When the butter is bubbling, add the mushrooms. Sauté, tossing or stirring until the mushrooms start to brown. If a lot of juice comes out of the mushrooms, simply boil it away and keep on.

As the mushrooms start to brown, add the shallots (or onion and garlic) and the chopped parsley. Finish browning the mushrooms.

Taste the mixture. Sometimes it will improve in flavor with the addition of the lemon juice. Sometimes it doesn't seem to be needed.

Spoon the sautéed mushrooms over warm, buttered toast.

VARIATION: In place of shallots, use about 2 -3 tablespoons of finely chopped fresh chives.

* They do not absorb enough water to be worth the fuss of using a mushroom brush. Since they are already something like 95% water, even if they absorb a large amount, they will only become ... what - 96%?

 

 

 

 

SCRAMBLE EGG CASSEROLE       Back to Top

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) 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 bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, sauté 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 7 x 11-1/2-inch dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2 to 3 hours or overnight. Bake, uncovered, at 350°F for 25 to 30 minutes or until top is golden brown. Sprinkle with onions if desired.

Yield: 6 to 8 servings.

 

 

 

 

SCRAMBLED EGGS with CREAM CHEESE       Back to Top

6 Eggs
3-ounces Cream Cheese
1 tablespoon Butter
1 cup Cream
1/2 teaspoon Salt
1/4 teaspoon Paprika
1-1/2 tablespoon Sherry (Optional)

Beat eggs. Melt cream cheese and 1 tablespoon butter in double boiler or microwave. Add eggs. Scald cream and stir into eggs. Add salt and paprika. Scramble in pan over low heat. Cook Slowly. If desired, stir in sherry.

 

 

 

 

SEAFOOD QUICHE       Back to Top

6 Eggs
1-1/2 cup Half and Half Cream
1/2 to 1 cup Shredded Swiss Cheese
2 cup Shrimp, Meats, -or- Vegetables

Beat eggs with half and half; add cheese and meat. Season as you like and add any optional flavor. Pour into 9-inch unbaked pie shell. Bake 30 to 35 minutes at 375°F. Let stand 5 minutes before serving.

 

 

 

 

SMOKED GOUDA AND ONION QUICHE       Back to Top

1 Tablespoon Butter
1/2 medium Onion, diced
1 Deep-dish pie shell (frozen)
3/4 cup Smoked Gouda cheese, grated
4 Eggs
1-1/2 cups Half and Half
1-1/2 teaspoon Parsley, chopped
Dash White pepper
1/8 teaspoon Salt

Pre-heat oven to 375°F. 

Melt the butter in a small skillet. Add the onions and cook until just soft. Set aside. Bake the empty pie shell for 5 minutes. Remove from the oven and place it on a cookie sheet. Place the cheese in the bottom of the warm shell. In a mixing bowl, lightly beat the eggs. Whisk in the half and half, parsley, onions, and seasonings. Pour into the shell. Bake for 25 to 35 minutes, or until the pie is firm. Serve warm or chilled.

Serves 6

 

 

 

 

SOUTH OF THE BORDER QUICHE       Back to Top

1-1/2 cups flour
pinch salt
1/2 cup margarine
1/4 cup water
2 cans (15 ounces) Nalley's Chili
1 clove garlic
1 tablespoon parsley -- chopped
3 eggs -- beaten
1/2 cup Cheddar cheese -- grated
6 teaspoons sour cream -- for garnish

Place flour in a medium sized bowl and add salt. Cut margarine into flour with a pastry blender until it resembles small peas. Stir in water and mix well. Turn onto a floured surface and knead together 5 times. Wrap and chill 30 minutes. Roll out and line a 10-inch quiche dish or pie pan with pastry.

Fit a large square of foil over pastry and weight down with pie weights or dried beans. Bake at 375°F for 15 minutes, remove from oven and lift out foil and weights. Mix together Nalley's Chili, garlic, parsley and eggs.

Pour into pastry, top with grated cheese. Bake at 350°F for 50 minutes or until lightly browned. Cut into wedges and top with sour cream.

Serves 6.

 

 

 

 

SPINACH QUICHE       Back to Top

Quiche Crust:
1-1/2 cups flour
1/2 cup Crisco, chilled
3 to 4 Tablespoons ice water
1/2 teaspoon salt

Preheat oven to 375°F.

In a large mixing bowl sift the flour and salt. Using a pastry mixer, cut Crisco into flour mixture. Pour 3 to 4 Tablespoons of water over dough and mix with fork until blended. Place dough in saran wrap and flatten into a circle with your hands. Chill for 15 minutes.

Remove from saran wrap and place on well-floured surface. Using a floured rolling pin roll out to a disc about 14 inches in diameter. Then transfer to pie pan and trim the edge.

Spinach Filling:
1 package (10 ounces) chopped frozen spinach, squeeze all water out
1 small onion chopped and sautéed in butter
3 eggs
1/2 pint heavy whipping cream
celery salt to taste
pepper and salt to taste
nutmeg to taste
6 to 8 ounces grated Swiss or cheddar cheese

Prick the bottom of the crust with a fork, and brush with an egg white.

Line bottom of crust with a thin layer of cheese, then blend everything else together and poor into crust.

Top with remaining cheese and bake at 375°F until slightly set.

Serves 6 to 8

 

 

 

 

SPINACH TOMATO FRITTATA       Back to Top

6 eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
salt and pepper to taste
1/8 teaspoon nutmeg
6 ounces fresh spinach, torn into small pieces)
5 to 6 cherry tomatoes, sliced

In small bowl, beat eggs. Add cheese, garlic powder, basil, salt , pepper, nutmeg and mix. Set aside. Spray a 10-inch skillet pan with cooking spray. Heat over medium heat till hot. Add spinach and cook for about 2 to 3 minutes. Spinach should get wilted.

Add tomatoes and spread the spinach and tomatoes evenly. Pour egg mixture over top. Cook for another few minutes(about 10) until set. Then cut into wedges and serve.

Serves 4 people.

 

 

 

 

SPRING BRUNCH DUTCH BOY       Back to Top

2 teaspoons butter or cooking oil
3 eggs
1/4 cup all purpose flour
1/2 cup non-fat or low-fat (1%) milk
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
2 tablespoons lemon juice
1 pound fresh OR 1 package (10 ounces) frozen asparagus spears, cooked and drained

1 teaspoon grated lemon peel

In preheated 450°F oven, melt butter in 9-inch pie plate or 10-inch omelet pan or skillet with ovenproof handle*. Tilt plate to coat bottom evenly with butter.

Meanwhile, in medium bowl, beat together eggs, milk, flour and salt until smooth. Pour into hot pie plate. Bake 8 minutes. Reduce heat to 375°F and continue baking until golden brown and sides are puffy, about 8 minutes more.

Meanwhile, in small bowl, stir together ricotta and lemon juice until well blended. Arrange asparagus as spokes on hot pancake. Dollop with ricotta mixture. Sprinkle with lemon peel. Serve immediately.

Makes 3 servings.

*To make handle ovenproof, wrap completely with aluminum foil.

 

 

 

 

SPRINGTIME QUICHE       Back to Top

Crust Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Butter
2 tablespoons chopped fresh chives
2 tablespoons cold water

Filling Ingredients:
8 ounces Shredded Cheddar Cheese -- (2
cups)
1 cup shredded cooked chicken
6 slices crisply cooked bacon -- cut into 1-inch pieces
1/4 pound fresh asparagus
1-1/2 cups half-and-half or milk
4 eggs -- slightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 400°F. 

In medium bowl combine flour and salt; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly). Shape into ball.

On lightly floured surface, roll dough into 12-inch circle, 1/8-inch thick. Fold into quarters; unfold and ease into 10-inch quiche pan, pressing firmly against bottom and sides. Crimp or flute crust.

Spread cheese over bottom of crust; top with chicken. Sprinkle bacon over chicken. Place asparagus spears in spoke pattern on top of bacon.

In small bowl stir together all remaining filling ingredients. Pour over chicken mixture. Bake for 40 to 45 minutes or until golden and set in center. Let stand 10 minutes.

Serving Size: 6

 

 

 

 

BRUNCH SPUD BOATS       Back to Top

3 medium baking potatoes, scrubbed
No-stick cooking spray
1-2 tablespoons olive oil
2/3 cup chopped lean ham or Canadian bacon (3 ounces)
1/3 cup diced zucchini
1/3 cup diced red bell pepper
3 green onions, with tops, sliced
6 eggs, beaten
2 tablespoons grated Parmesan cheese (optional)
Salsa for serving

To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450°F 50 to 60 minutes. They should be soft but firm enough to dice.

Preheat oven to broil. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both sides of potato shell with cooking spray. Place right side up on a baking sheet and broil until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated overnight. Refrigerate cooked potato separately. Bring both to room temperature before filling.)

To make filling: Preheat oven to 500 degrees. In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot. Sauté potato pulp, turning with a spatula until they begin to turn golden, about 5 minutes, adding more oil if needed. Stir in ham, zucchini and red pepper and sauté, stirring, until vegetables soften slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set. Stir in green onions. Fill potato shells and sprinkle tops with cheese, if desired. Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts. Serve with salsa, if desired.

Makes 6 servings.

 

 

 

 

STUFFED ARTICHOKE ROLLS WITH RED CABBAGE       Back to Top

4 round dinner rolls
Softened margarine or butter, as needed
1 cup quartered artichoke hearts, fresh or canned
4 tomatoes, thinly sliced
1/2 cup sweet-and-sour red cabbage, drained and minced
4 tablespoons crumbled gorgonzola cheese
4 slices brie cheese
1 egg
2 tablespoons milk
Salt and pepper
2 teaspoons chopped fresh parsley

Preheat oven to 400°F.

Cut top off dinner roll. Scoop out bread on inside and with your fingers, press walls of roll to create a cavity.

Butter inside of roll. Alternately layer artichokes, tomatoes, red cabbage, gorgonzola and brie until cavity is full. Repeat with other rolls.

In a separate bowl, mix together egg, milk, salt and pepper to taste. Place rolls in baking dish. Pour milk mixture evenly into rolls.

Bake 10 minutes or until cheese is bubbly. Garnish with chopped parsley. Serve warm.

Makes approximately 4 servings

 

 

 

 

SUNDAY BRUNCH OMELET       Back to Top

3 medium potatoes, diced
1/4 cup butter
1/3 cup finely chopped onion
1 cup diced cooked ham
6 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped parsley
1/2 cup finely chopped mushrooms
1/2 cup shredded Swiss cheese

Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done. Drain well.

Melt the butter in a large skillet with flameproof handle. Sauté the onion in skillet until tender. Add the potatoes and ham and cook 3 minutes. Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture. Cook over high heat, stirring with a fork until all mixture starts to coagulate. Cook until underside is browned. Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

 

 

 

 

SUNNY SURPRISE OATMEAL       Back to Top

If your oatmeal needs a boast, try this variation.

1 orange, cut in sections
1/4 cup raisins
1/4 cup orange juice
1 tablespoon honey

Place ingredients in a small sauce pan and gently cook until raisins are soft. Spoon over a dish of hot oatmeal or other hot breakfast cereal.


 



SHALOM FROM SPIKE & JAMIE



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