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Breakfast |
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BAKED DENVER OMELET
4 eggs
1/4 cup half-and-half cream
½ cup shredded cheddar cheese
½ cup finely chopped full cooked ham
2 tbs finely chopped green pepper
2 tbs finely chopped onion
In a bowl, beat the eggs and cream until light
and fluffy. Stir in the cheese, ham, green pepper and onion. Pour
into a greased 9 inch square baking dish. Bake in a 400 degree
F. oven for 25 minutes or until golden brown. Makes 2 servings.
WESTERN
OMELETTE
2 tablespoons oil
1/4 cup finely chopped green pepper
1/3 cup finely chopped onion
3/4 cup chopped cooked ham
6 large eggs
3/4 cup milk
3/4 teaspoon salt
dash pepper
Melt oil in a skillet.
Saute the green peppers & onion until tender.
In a bowl, beat the eggs & milk together & add to the skillet.
Mix all thoroughly.
Cook eggs on one side, turn & cook eggs on the other side.
Salt & pepper the mixture.
Serve with toast.
Serves 4
BREAKFAST CASSEROLE
1 lb. sausage meat
1 large onion, chopped
1 large bag frozen hash browns
salt & pepper to taste
½ tsp. onion powder
3 cups shredded cheddar cheese
5 eggs, beaten
3 tbs. milk
salt & pepper to taste
Brown sausage and 2 tbs of chopped onion
together until done. Drain and set aside. Mix hash browns, remaining
onions, salt, pepper, and onion powder together. Place this mixture
in a lightly greased 9 x 13 casserole dish. Sprinkle cheese on top of
potato mixture. Spoon sausage on top of cheese. Can be refrigerated
overnight or frozen
When ready to bake , mix together the eggs,
milk, salt & pepper and pour over casserole:
Bake at 350 degrees for 45 minutes (or until done).
SUPER
BREAKFAST CASSEROLE
6 eggs
1 cup milk
6 oz. Cheddar cheese (grated)
1 lb. Sausage or bacon (market)
Frozen hash brown patties
Line a 8 x 8 glass baking dish with frozen
hash browns. Sprinkle hash browns with fried, drained and crumbled
sausage or bacon. Mix together eggs and milk, pour over meat and hash
browns. Top with grated cheddar cheese. Refrigerate overnight.
Bake at 350 degrees F. for 45 minutes to 1
hour. Makes 4 to 6 servings.
BREAKFAST DELIGHT
1 can cream of onion soup
1 can cheddar cheese soup
1 (32 oz) pkg frozen hash brown potatoes
3 oz. cream cheese, softened
Grease a 9 x 13 " pan. Mix
all ingredients together in large bowl. Pour into pan.
Bake at 400 degrees F. for 40 minutes.
Makes 10 - 14 servings.
WAFFLES
3 cups flour
5 tsp. baking powder
1 tsp. salt
2 tbs sugar
4 eggs
2 & 1/4 cups milk
1 & 1/2 tsp vanilla
2/3 cup melted margarine or butter
Put everything but the margarine in a bowl.
Mix with mixer till blended. Mix in the margarine
Cook in Waffle iron according to your Waffle
Iron directions.
PANCAKES
2 cups flour
4 tsp baking powder
1 tsp salt
2 eggs
2 cups milk
vegetable oil
Put flour, baking powder and salt in a bowl.
Add the egg & milk & mix together. Leave set for about 5
minutes until foamy. Preheat the griddle
Cook the pancakes on the griddle, using a bit
of vegetable oil to keep them from sticking to the griddle. Turn them
over when bubbles form over the entire surface of the pancake and
cook for a few minutes on the other side. Serve hot with maple syrup.
MAPLE PANCAKE SYRUP
1 ½ cups brown sugar
1/2 tsp butter or margarine
3/4 cups water
Dash of Salt
½ tsp Maple favouring
Combine sugar, butter, water, & salt in a
small sauce pan. Stir well Bring to a full boil over medium
heat. Boil for 5 min. Remove from heat & add the Maple favouring
Pour in a jug & serve hot or cold.
MAPLE SYRUP
1 3/4 cups white sugar
1/4 cup brown sugar
1 cup water
1/2 tsp artificial vanilla extract
1/2 tsp artificial maple extract
Combine sugars and water. Bring to boil, then
boil for one minute.
Remove from heat. Add vanilla and maple extract.
Store in refrigerator.
POTATO PANCAKES
3 Medium potatoes, peeled and grated
1 Small onion, finely chopped
1 Egg, lightly beaten
1 tbs Flour
1 tsp Salt
1/4 tsp pepper
2 tsp Butter
2 tsp Olive or canola oil
Grate potatoes by hand or use a food
processor, but remember that more coarsely grated potatoes will
absorb less oil than those that are finely grated. Remove as much
moisture from the grated potatoes as possible by pressing between
layers of paper towels.
Put the grated potatoes in a bowl and add the
chopped onion, egg, salt and pepper, and sprinkle in the flour. Mix well.
Over medium heat, melt 1 tbs each of the
butter and oil in a large skillet. Pack a 1/4 measuring cup with
potato mixture and put into the pan (you can comfortably fry 4
pancakes at a time). Press each little mound into a 3" to 4"
pancake with a pancake turner. Brown on both sides. Remove, place on
paper towels and keep warm.
Add the remaining butter and oil to the pan
and repeat the procedure for the remaining pancakes. If you need to
add a little more butter and oil, do so. The pancakes won't turn that
lovely golden brown in a dry skillet.
(It's also a good idea to stir up the raw
potato batter between batches so
the liquid doesn't accumulate in the bottom of
the bowl.) Makes 8 or 10 pancakes.
BAKED RAISIN
FRENCH TOAST
4 slices raisin bread
3 eggs
½ cup Half & Half milk/cream
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
2 tbs brown sugar
½ cup butter or margarine
½ cup sugar
1 tsp cinnamon
Arrange raisin bread slices in a greased
9" x 13" baking dish, overlapping the slices lengthwise.
Mix the eggs, Half & Half, vanilla. Pour over the bread and
sprinkle the bread top lightly with the cinnamon and sugar. Cover and
refrigerate overnight.
The next morning: Mix butter or margarine and
brown sugar. Sprinkle mixture over bread.
Bake at 350 for about 40 minutes.
Makes 2 - 4 servings.
CORN BEEF HASH & EGGS
1/4 cup onions, finely chopped
2 tablespoons butter
4 cups corned beef, cooked chopped or canned
3 cups leftover potatoes, diced or mashed
1/2 teaspoon pepper
2 eggs
salt and pepper to taste
eggs
Sauté onion in butter until
tender. Mix with corned beef, potatoes and pepper. Mash together
until well mixed. Make patties & place on waxed paper until ready
to use. When ready to use, brown both sides of the patties in a
hot skillet. Fry or poach up some eggs ans breakfast is ready
to serve.
Make ahead & refrigerate until ready to cook.
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