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      Denver Omelet

      Makes:1 serving

      2 teaspoons butter or margarine

      2 tablespoons chopped fully cooked ham

      1 tablespoon finely chopped bell pepper

      1 tablespoon finely chopped onion

      2 eggs, beaten

      1. Heat butter in 8-inch omelet pan or skillet over medium-high heat

      just until butter begins to brown. As butter melts, tilt pan to coat

      bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring

      frequently.

      2. Quickly pour eggs into pan. While sliding pan back and forth

      rapidly over heat, quickly stir with fork to spread eggs continuously

      over bottom of pan as they thicken. Let stand over heat a few seconds

      to lightly brown bottom of omelet. (Do not overcook—omelet will

      continue to cook after folding.)

      3. Tilt pan and run fork under edge of omelet, then jerk pan sharply

      to loosen eggs from bottom of pan. Fold portion of omelet nearest you

      just to center. (Allow for portion of omelet to slide up side of

      pan.) Turn omelet onto warm plate, flipping folded portion of omelet

      over so it rolls over the bottom. Tuck sides of omelet under if

      necessary.

      .

      Pancakes

      Makes:12 pancakes

      2 cups Bisquick mix

      1 cup milk

      2 eggs

      1. Heat griddle or skillet over medium-high heat or electric griddle

      to 375°F; grease with cooking spray, vegetable oil or shortening.

      (Surface is ready when a few drops of water sprinkled on it dance and

      disappear.)

      2. Stir all ingredients until blended. Pour by slightly less than 1/4

      cupfuls onto hot griddle.

      3. Cook until edges are dry. Turn; cook until golden.

      Note: If you like thin pancakes, use 1 1/2 cups milk.

      .

      Granola-Whole Wheat Waffles with Double-Berry Sauce

      Makes:24 (4-inch) waffles

      Sauce:

      2/3 cup maple-flavored syrup

      2/3 cup raspberry jam or preserves

      1 cup strawberries, cut into fourths

      Waffles:

      1 1/2 cups Bisquick mix

      1/2 cup granola cereal

      1/2 cup whole wheat flour

      1 1/2 cups milk

      3 tablespoons vegetable oil

      2 eggs

      1 container (6 oz) strawberry yogurt (2/3 cup)

      1. In 1 1/2-quart saucepan, heat syrup and jam to boiling, stirring

      occasionally. Stir in strawberries; remove from heat and keep warm.

      2. Heat waffle iron; grease with shortening if necessary (or spray

      with cooking spray before heating).

      3. In medium bowl, stir all waffle ingredients until blended. Pour

      batter by 2/3 cupfuls onto center of hot waffle iron; close lid.

      4. Bake 2 to 3 minutes or until steaming stops and waffle is golden

      brown. Carefully remove waffle. Serve with sauce.

      .

      Home-Style Scrambled Eggs

      Makes:4 servings

      6 eggs

      3/4 teaspoon salt

      3 tablespoons water

      1/4 cup butter or margarine

      1 cup refrigerated diced potatoes with onions or frozen hash brown

      potatoes

      1 small zucchini, chopped (1 cup)

      1 medium tomato, seeded and chopped (3/4 cup)

      1. Beat eggs, salt and water.

      2. Melt butter in 10-inch skillet over medium heat. Cook potatoes,

      zucchini and tomato in butter, stirring occasionally, until hot.

      3. Pour egg mixture over vegetable mixture. As mixture begins to set

      at bottom and side, gently lift cooked portions with spatula so that

      thin, uncooked portion can flow to bottom. Do not stir. Cook 3 to 5

      minutes or until eggs are thickened throughout but still moist.

      .

      Monkey Tail Bread

      Makes:1 loaf (16 slices)

      1/2 cup shortening

      1 cup sugar

      2 eggs

      1 cup mashed banana (3 medium)

      2 cups all-purpose flour

      1 teaspoon baking powder

      1/2 teaspoon baking soda

      1/2 teaspoon salt

      1/2 cup chopped peanuts

      1/2 cup miniature semisweet chocolate chips

      2 tablespoons ready-to-spread chocolate frosting

      1 tablespoon creamy peanut butter

      1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches,

      with shortening.

      2. Beat 1/2 cup shortening and the sugar in large bowl with electric

      mixer on medium speed until fluffy. Beat in eggs and bananas until

      smooth. Beat in flour, baking powder, baking soda and salt just until

      mixed. Stir in peanuts and chocolate chips. Pour into pan.

      3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in

      center comes out clean. Cool in pan 10 minutes; remove from pan to

      wire rack. Cool completely, about 1 hour.

      4. Place frosting in small plastic food-storage bag. Microwave on

      High 6 to 10 seconds or until pourable. Add peanut butter to bag;

      gently squeeze bag until peanut butter and frosting are well blended.

      Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture

      over bread.

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