MISCELLANEOUS BREAKFAST RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT BRAN BREAKFAST COOKIES (11-04-92) (3:28) IBM 1.2 CUP APRICOT SPREAD 1/4 CUP VEGETABLE OIL 1 LARGE EGG 2 TABLESPOONS HONEY 1 1/4 CUPS BUTTERMILK BAKING MIX 1/4 TEASPOON GROUND CINNAMON 2 CUPS RAISIN BRAN CEREAL, COARSELY CRUSHED 1/2 CUP DRIED APRICOTS, DICED 1/2 CUP PECANS, CHOPPED HEAT OVEN TO 350 DEGREES. IN LARGE BOWL USING WIRE WHISK OR FORK, BEAT APRICOT SPREAD, OIL, EGG AND HONEY TO BLEND WELL; THOROUGHLY STIR IN BAKING MIX AND CINNAMON. FOLD IN CEREAL, DRIED APRICOTS AND PECANS. DROP MIXTURE BY SCANT 1/4 CUPFULS ONTO UNGREASED LARGE COOKIE SHEETS; BAKE 15 MINUTES UNTIL GOLDEN. REMOVE TO WIRE RACKS TO COOL. SERVE WARM OR AT ROOM TEMPERATURE. STORE COOLED COOKIES IN AIRTIGHT CONTAINER UP TO 3 DAYS OR FREEZE TO SERVE LATER. MAKES ABOUT 15 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON, EGGS AND BREAD BAKE (11-23-92) (7:23) MSB 1 8 OUNCE PACKAGE SLICED BACON 3 1/2 CUPS ITALIAN OR WHITE BREAD CRUMBS 2 1/2 CUPS MILK 3/4 TEASPOON SALT 1/2 TEASPOON HOT PEPPER SAUCE 1/4 TEASPOON OREGANO LEAVES 4 EGGS BOILING WATER ABOUT 1 1/4 HOURS BEFORE SERVING: DICE BACON. IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, COOK BACON UNTIL BROWNED. WITH SLOTTED SPOON, REMOVE BACON TO PAPER TOWELS TO DRAIN. IN SHALLOW 1 1/2 QUART CASSEROLE, ARRANGE BREAD CUBES. IN MEDIUM BOWL WITH FORK, BEAT MILK, SALT, HOT PEPPER SAUCE, OREGANO AND EGGS UNTIL WELL MIXED; STIR IN ALL BUT 2 TABLESPOONS OF THE BACON. POUR EGG MIXTURE OVER BREAD IN CASSEROLE. SET CASSEROLE IN ROASTING PAN LARGE ENOUGH TO HOLD CASSEROLE EASILY; PLACE ON OVEN RACK. FILL ROASTING PAN WITH BOILING WATER TO COME TO HALFWAY UP THE SIDE OF CASSEROLE. IN 325 DEGREE OVEN BAKE CASSEROLE 50 TO 60 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. SPRINKLE REMAINING BACON OVER BREAD AND EGG MIXTURE IN CASSEROLE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON EGGS BENEDICT (02/28/93) (23:54) IBM 1/2 CUP WATER 1 TEASPOON VINEGAR 4 EGGS 1 RECIPE HOLLANDAISE SAUCE (SEE SAUCES) 4 SLICES BACK BACON 2 ENGLISH MUFFINS, SPLIT, TOASTED AND BUTTERED IN EACH OF FOUR 6 OUNCE CUSTARD CUPS COMBINE 2 TABLESPOONS WATER AND 1/4 TEASPOON VINEGAR. COVER EACH CUP LOOSELY WITH PLASTIC WRAP. PLACE CUPS IN OVEN, SPACING AT LEAST 2 INCHES APART. MICROWAVE AT HIGH FOR 1 1/2 TO 2 MINUTES, OR UNTIL BOILING. UNCOVER CUPS. BREAK ONE EGG INTO EACH. RE-COVER. REDUCE POWER TO 50%. MICROWAVE FOR 2 1/2 TO 4 MINUTES, OR UNTIL WHITES ARE OPAQUE, BUT NOT SET. LET STAND, COVERED, FOR 2 TO 3 MINUTES. MEANWHILE, PREPARE HOLLANDAISE SAUCE AS DIRECTED. SET ASIDE. ARRANGE BACON SLICES ON PLATE. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL HOT. PLACE 1 SLICE BACON ON EACH ENGLISH MUFFIN HALF; TOP WITH 1 POACHED EGG. POUR SAUCE OVER EACH. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA SOUR CREAM WAFFLES (11-14-93) (6:25) 1 C FLOUR 1 EGG, SEPARATED 1/2 T SUGAR 1 C SOUR CREAM 1 TSP BAKING POWDER 1/4 C MILK 1/4 TSP SODA 1/4 C BUTTER, MELTED 1/4 TSP SALT 1 BANANA, MASHED SIFT TOGETHER DRY INGREDIENTS. SET ASIDE. MIX TOGETHER BEATEN EGG YOLK, SOUR CREAM, MILK, BUTTER AND BANANA. ADD TO FLOUR MIXTURE, MIXING WELL. FOLD IN WHIPPED EGG WHITE, AND POUR INTO OILED WAFFLE IRON OR OILED PAN. COOK EACH SIDE UNTIL BROWN. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BELGIAN WAFFLES (05/24/93) (1:56) 1-3/4 C. FLOUR 1 T. BAKING POWDER 2 T. MALTED MILK POWDER 2 EGG YOLKS 1-3/4 C. MILK 1/2 C. OIL OR MELTED SHORTENING 2 EGG WHITES MIX DRY INGREDIENTS TOGETHER. BEAT EGG YOLKS. BEAT IN MILK AND OIL. ADD ALL AT ONCE TO FLOUR AND STIR UNTIL BLENDED BUT LUMPY. BEAT EGG WHITES TILL STIFF. FOLD INTO FLOUR MIXTURE, LEAVING A FEW FLUFFS OF EGG WHITE. BAKE IN WAFFLE MAKER ACCORDING TO DIRECTIONS. MAKES 4 8-INCH WAFFLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLENDER BREAKFAST (11-18-92) (3:02) IBM 1/2 MEDIUM BANANA, CUT UP 1/2 CUP FRESH OR FROZEN STRAWBERRIES 1/2 CUP MILK 1/4 CUP SWEETENED CORNFLAKES 1/4 TEASPOON VANILLA EXTRACT 2 ICE CUBES IN BLENDER AT HIGH SPEED, BLEND ALL INGREDIENTS UNTIL SMOOTH AND ICE CUBES ARE DISSOLVED. MAKES ABOUT 1 1/3 CUPS OR 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAKFAST BARS TO GO 1 CUP BRAN 2/3 CUP APPLESAUCE 3/4 CUP CHUNKY PEANUT BUTTER 1/2 CUP MARGARINE 1/2 CUP SUGAR 1 TEASPOON VANILLA EXTRACT 2 EGGS 1 CUP ALL-PURPOSE FLOUR 24 APPLE SLICES IN SMALL BOWL, MIX BRAN AND APPLESAUCE; LET STAND FOR 5 MINUTES. IN LARGE BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BLEND PEANUT BUTTER AND MARGARINE. BEAT IN SUGAR AND VANILLA. ADD EGGS, ONE AT A TIME, BEATING 1 MINUTE AFTER EACH ADDITION. STIR IN BRAN MIXTURE, FLOUR AND BAKING SODA UNTIL WELL BLENDED. SPREAD IN GREASED AND FLOURED 13 X 9 X 2 INCH BAKING PAN. ARRANGE APPLE SLICES IN 4 ROWS ON TOP OF BATTER. BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO 24 BARS. STORE IN AIRTIGHT CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAKFAST CASSEROLE (05-02-93) (21:07) SERVINGS: 6 6 EA LARGE EGGS 2 C MILK 1 T SALT 1 T DRY MUSTARD 2 EA SLICES WHITE BREAD, CUBED 1 LB SAUSAGE BROWNED 1 C SHARP/MILD CHEDDAR SHREDS * * USE EITHER SHARP OR MILD SHREDDED CHEDDAR CHEESE. BEAT EGGS, ADD MILK, SALT AND MUSTARD, MIXING WELL. GREASE BOTTOM OF 9 X 13 BAKING DISH. PLACE IN LAYER OF BREAD CUBES, THE SAUSAGE, THEN CHEESE. POUR EGG MIXTURE OVER THE TOP. REFRIGERATE OVERNIGHT. BAKE AT 350 DEGREES F. FOR 45 MINUTES. LET STAND ABOUT 5 MINUTES BEFORE CUTTING. NOTE: FOR 8 PEOPLE USE 3 SLICES OF BREAD AND 8 EGGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHIPPED BEEF PUFF 4 OUNCES DRIED BEEF, SNIPPED 1/4 CUP BUTTER OR MARGARINE 3 TABLESPOONS ALL-PURPOSE FLOUR DASH PEPPER 2 CUPS MILK 2 TABLESPOONS CHOPPED CANNED PIMIENTO 1 3 OUNCE CAN SLICED MUSHROOMS, DRAINED (1/2 CUP) 3 EGG WHITES 1/4 TEASPOON SALT 3 EGG YOLKS 1/3 CUP SHREDDED PROCESS AMERICAN CHEESE COOK DRIED BEEF IN BUTTER OVER LOW HEAT, STIRRING UNTIL SLIGHTLY CRISP AND FRIZZLED. BLEND IN FLOUR AND PEPPER. STIR IN MILK ALL AT ONCE; COOK AND STIR UNTIL MIXTURE THICKENS AND BUBBLES. STIR IN PIMIENTO AND MUSHROOMS. POUR INTO 10 X 6 X 1 1/2 INCH BAKING DISH. KEEP HOT IN MODERATE OVEN (375 DEGREES). MEANWHILE, BEAT EGG WHITES WITH SALT UNTIL STIFF PEAKS FORM. BEAT YOLKS UNTIL THICK AND LEMON COLORED. FOLD YOLKS INTO WHITES; FOLD IN CHEESE. POUR OVER HOT BEEF MIXTURE. BAKE AT 375 DEGREES FOR 15 TO 20 MINUTES, OR UNTIL GOLDEN BROWN. MAKES 4 OR 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN GRIDDLE CAKES (01/07/94) (16:12) 2 - CUPS CORN KERNELS 1/2 - CUP CORN MEAL 1/2 - CUP FLOUR 1/2 - TSP BAKING POWDER 1/2 - TSP BAKING SODA 2 - TBSP SUGAR 1/2 - TSP SALT 2 - EGGS, SEPARATED 3/4 - CUP SOUR MILK * 2 - TBSP BUTTER, MELTED * YOU CAN SOUR MILK BY ADDING 1 TBSP VINEGAR TO 1 CUP MILK (2 1/4 TSP VINEGAR TO 3/4 CUP MILK) SIFT TOGETHER CORN MEAL, FLOUR, BAKING POWDER, BAKING SODA, SUGAR AND SALT. ADD TO CORN KERNELS. BEAT EGG YOLKS AND ADD, THEN BUTTER. BEAT EGG WHITES UNTIL STIFF AND FOLD INTO MIXTURE. COOK ON A HOT GREASED GRIDDLE UNTIL NICELY BROWNED ON BOTH SIDES, TURNING ONCE. SERVE WITH MOLASSES OR MAPLE SYRUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY FRENCH TOAST 6 SLICES BREAD, 1/2 INCH THICK ENOUGH DRIED EGG FOR 2 EGGS 1 CUP WHEATIES CEREAL, CRUSHED CONFECTIONERS' SUGAR OR SYRUP TRIM CRUSTS FROM BREAD; CUT SLICES LENGTHWISE INTO RECTANGLES. RECONSTITUTE DRIED EGG. DIP BREAD SLICES INTO EGG, THEN INTO CEREAL. FRY UNTIL GOLDEN BROWN IN LIGHTLY GREASED SKILLET OR GRIDDLE OVER CAMPFIRE OR ON GRILL OVER MEDIUM COALS. SPRINKLE WITH SUGAR. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DELUXE FRENCH TOAST 1/2 CUP MARGARINE, SOFTENED 1/4 CUP STRAWBERRY PRESERVES 2 EGGS SLIGHTLY BEATEN 1/3 CUP MILK 1/4 CUP ORANGE JUICE 1/2 TEASPOON GROUND CINNAMON 8 (3/4-INCH-THICK) SLICES FRENCH BREAD. IN SMALL BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT 6 TABLESPOONS MARGARINE UNTIL CREAMY; SLOWLY BEAT IN STRAWBERRY PRESERVES. SET ASIDE. IN MEDIUM BOWL, BEAT TOGETHER EGGS, MILK, ORANGE JUICE AND CINNAMON. IN LARGE SKILLET, OVER MEDIUM-HIGH HEAT, MELT REMAINING 2 TABLESPOONS MARGARINE. DIP BREAD IN EGG MIXTURE; FRY IN SKILLET UNTIL GOLDEN BROWN ON BOTH SIDES, TURNING ONCE. SERVE WITH STRAWBERRY SPREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE BRAN OATMEAL CEREAL (05-02-92) (0:16) 1 1/3 CUPS WATER 1/4 TEASPOON SALT 2/3 CUP QUICK COOKING OATS 1 TABLESPOON BRAN 1/3 CUP RAISINS OR DICED FRESH FRUIT (OPTIONAL) MILK BRING WATER TO BRISK BOIL, ADD SALT AND STIR IN OATS. COOK 1 MINUTE. ADD REMAINING INGREDIENTS EXCEPT MILK AND STIR OCCASIONALLY. REMOVE FROM HEAT, COVER, AND LET STAND 3 TO 5 MINUTES OR UNTIL OATMEAL REACHES DESIRED CONSISTENCY. SERVE WITH MILK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FARMERS BREAKFAST (05-09-93) (18:40) SERVINGS: 4 4 EA POTATOES; MEDIUM 4 EA BACON; STRIPS, CUBED 3 EA EGGS; LARGE 3 T MILK 1/2 T SALT 1 C HAM; COOKED, SMALL CUBES 2 EA TOMATOES; MEDIUM, PEELED 1 T CHIVES; CHOPPED BOIL UNPEELED POTATOES 30 MINUTES. RINSE UNDER COLD WATER, PEEL AND SET ASIDE TO COOL. SLICE POTATOES. IN A LARGE FRYPAN COOK BACON UNTIL TRANSPARENT. ADD THE POTATO SLICES; COOK UNTIL LIGHTLY BROWNED. MEANWHILE BLEND EGGS WITH MILK AND SALT. STIR IN THE CUBED HAM. CUT THE TOMATOES INTO THIN WEDGES; ADD TO THE EGG MIXTURE. POUR THE EGG MIXTURE OVER THE POTATOES IN THE FRYPAN. COOK UNTIL THE EGGS ARE SET. SPRINKLE WITH CHOPPED CHIVES AND SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIESTA BRUNCH CASSEROLE (03-12-93) (1:01) 4 (8 INCH) FLOUR TORTILLAS BUTTER FLAVORED VEGETABLE COOKING SPRAY 1 (15 OUNCE) CAN CHILI NO BEANS 3 MEDIUM RUSSET POTATOES COOKED, PEELED AND DICED 4 EGGS 1 CUP CHOPPED TOMATO 1/2 CUP CHOPPED GREEN ONIONS 1/2 CUP SHREDDED CHEDDAR CHEESE 1 CUP SALSA (OPTIONAL) HEAT OVEN TO 400 DEGREES. SPRAY BOTH SIDES OF TORTILLAS WITH COOKING SPRAY. PLACE 2 TORTILLAS INTO EACH OF 2 LOAF PANS, GENTLY SHAPING EACH TORTILLA TO CREATE A BOWL. IN MEDIUM SAUCEPAN HEAT CHILI. STIR IN POTATOES; COOK UNTIL THOROUGHLY HEATED. DIVIDE CHILI MIXTURE AMONG TORTILLAS. WITH BACK OF SPOON MAKE AN INDENTATION IN EACH CHILI MIXTURE. BREAK EGG INTO EACH INDENTATION. BAKE 10 MINUTES. COVER LOOSELY WITH FOIL. BAKE 5 TO 10 MINUTES LONGER OR UNTIL EGGS ARE DONE. GENTLY LEIF OUT OF PANS TO SERVING PLATES. SPOON ON TOMATO AND ONIONS. SPRINKLE WITH CHEESE. SERVE WITH SALSA. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH TOAST CHEDDAR SANDWICHES (05-01-93) (16:14) SERVINGS: 4 2 EA EGGS; LG 1/3 C MILK OR LIGHT CREAM 1/2 TS SALT 8 EA WHITE BREAD; SLICES 1 X MUSTARD; PREPARED 4 EA CHEDDAR CHEESE; THICK,SLICES 3 TB BUTTER SET OUT A HEAVY SKILLET OR CAST IRON GRIDDLE. BEAT THE EGGS SLIGHTLY IN A PIE TIN OR SHALLOW BOWL AND ADD THE MILK OR CREAM AND SALT, SET ASIDE. SPREAD THE BREAD SLICES OUT ON A FLAT WORKING SURFACE. SPREAD ONE SIDE OF FOUR SLICES OF BREAD LIGHTLY WITH THE PREPARED MUSTARD. TOP EACH WITH A SLICE OF CHEDDAR CHEESE. BUTTER THE REMAINING FOUR SLICES OF BREAD AND TOP EACH CHEESE SLICE WITH BREAD, BUTTER SIDE DOWN. HEAT THE BUTTER IN THE SKILLET OR ON THE GRIDDLE. CAREFULLY DIP EACH SANDWICH INTO THE EGG MIXTURE, COATING BOTH SIDES. ALLOW THE EXCESS EGG MIXTURE TO DRAIN BACK INTO THE BOWL. DIP ONLY AS MANY SANDWICHES AS WILL LIE FLAT IN THE SKILLET OR GRIDDLE. COOK OVER LOW HEAT UNTIL BROWNED. TURN AND BROWN THE OTHER SIDES. REPEAT FOR THE REMAINING SANDWICHES AND IF NECESSARY, ADD MORE BUTTER TO THE SKILLET OR GRIDDLE TO PREVENT STICKING. OR YOU CAN PLACE THE SANDWICHES, AFTER DIPPING, ON A WELL GREASED BAKING SHEET AND BROWN IN THE OVEN AT 450 DEGREES F. FOR 8 TO 10 MINUTES. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH TOAST SHAPES (11-18-92) (3:05) IBM 6 SLICES WHITE BREAD 3 EGGS 1/3 CUP LOW FAT MILK 1 TEASPOON VANILLA EXTRACT 1/4 TEASPOON SALT 2 TABLESPOONS MARGARINE OR BUTTER MAPLE SYRUP ETC. FOR TOPPING ABOUT 20 MINUTES BEFORE SERVING: WITH COOKIE CUTTER, CUT BREAD INTO SHAPES, USING ENDS TO MAKE CRAZY SHAPES. IN PIE PLATE, WITH FORK, BEAT EGGS SLIGHTLY; BEAT IN MILK, VANILLA AND SALT. MEANWHILE, IN A 12 INCH SKILLET OVER MEDIUM HEAT, HEAT 1 TABLESPOON MARGARINE. DIP HALF THE BREAD PIECES INTO EGG MIXTURE, TURNING TO COAT ALL SIDES. PLACE BREAD IN HOT SKILLET; FRY UNTIL BROWNED ON ALL SIDES, TURNING BREAD PIECES ONCE. REPEAT WITH REMAINING BREAD PIECES, ADD 1 TABLESPOON MARGARINE TO SKILLET. SERVE WITH TOPPING IF DESIRED. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH TOAST WITH BRANDIED LEMON BUTTER YIELD: 6 SERVINGS 4 EGGS 2 TB + 1 TS SUGAR 1/2 TS SALT 1 C WHOLE MILK 1/4 TS VANILLA EXTRACT 12 THICK SLICES OF BREAD THAT HAVE BEEN CUT AND LEFT OUT OVERNIGHT TO DRY OUT BUTTER POWDERED SUGAR, OPTIONAL -------------------BRANDIED LEMON BUTTER------------------------ 1/2 C BUTTER 1 C SUGAR JUICE OF 2 LEMONS 4 TS GRATED LEMON RIND 3 OZ BRANDY OR RUM IN A SHALLOW DISH,BEAT EGGS,SUGAR,SALT,MILK AND VANILLA.SOAK BREAD IN THE MIXTURE.HEAT BUTTER OVER MEDIUM HIGH HEAT AND COOK EACH SLICE UNTIL SLIGHTLY BROWN ON EACH SIDE.SERVE WITH MAPLE SYRUP OR BRANDIED LEMON BUTTER AND LEMON SLICES.SPRINKLE WITH POWDERED SUGAR,IF DESIRED. BRANDIED LEMON BUTTER MELT BUTTER OVER LOW HEAT.SPOON OFF ANY FOAM THAT FORMS.POUR INTO A DISH,LEAVING BEHIND ANY SEDIMENT IN THE PAN.WASH PAN,POUR IN THE CLARIFIED BUTTER AND SUGAR.STIR CONSTANTLY UNTIL SUGAR DISSOLVES.ADD RIND,JUICE AND BRANDY AND STIR UNTIL SMOOTH.POUR OVER HOT FRENCH TOAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY FRENCH TOAST 6 EGGS 2 CUPS MILK 1/2 CUP FLOUR 1 1/2 TABLESPOONS SUGAR 1/4 TEASPOON SALT 18 SLICES DAY OLD FRENCH BREAD, 1 INCH THICK 1 TABLESPOON BUTTER BEAT EGGS, MILK, FLOUR, SUGAR AND SALT WITH ROTARY BEATER UNTIL SMOOTH. SOAK BREAD IN BATTER UNTIL SATURATED. MELT BUTTER IN SKILLET. TRANSFER EACH BREAD SLICE INTO SKILLET; DO NOT OVER CROWD. COOK OVER MEDIUM HEAT 12 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. MAKES 18 SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED BREAKFAST SHORTCAKES 1 1/3 CUPS SHREDDED WHEAT, FINELY ROLLED (ABOUT 1 CUP CRUMBS) 2/3 CUP ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1/2 TEASPOON GROUND CINNAMON 2 EGGS 3/4 CUP MILK 1/4 CUP HONEY 2 TABLESPOONS MARGARINE, MELTED 1 TEASPOON GRATED LEMON PEEL 3 CUPS CUT UP MIXED FRESH OR DRAINED CANNED FRUIT 1 TABLESPOON LEMON JUICE LOWFAT VANILLA YOGURT IN MEDIUM BOWL, COMBINE CEREAL, FLOUR, BAKING POWDER AND CINNAMON; SET ASIDE. IN SMALL BOWL, BEAT TOGETHER EGGS, MILK, 2 TABLESPOONS HONEY, MARGARINE AND LEMON PEEL; BLEND INTO CEREAL MIXTURE. POUR INTO GREASED 8 X 8 X 2 INCH BAKING PAN. BAKE AT 375 DEGREES FOR 20 TO 25 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL SLIGHTLY IN PAN ON WIRE RACK. MEANWHILE, IN MEDIUM BOWL, TOSS FRUIT WITH LEMON JUICE AND REMAINING 2 TABLESPOONS HONEY. CUT WARM CAKE INTO 9 SQUARES. SERVE IMMEDIATELY TOPPED WITH FRUIT MIXTURE AND A DOLLOP OF YOGURT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HASHED BROWNS 4 MEDIUM POTATOES 2 TABLESPOONS FINELY CHOPPED ONION 1/2 TEASPOON SALT 1/8 TEASPOON PEPPER 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS SALAD OIL PARE POTATOES. IN SAUCEPAN, HEAT 1 INCH SALTED WATER (1/2 TEASPOON SALT TO 1 CUP OF WATER) TO BOILING. ADD POTATOES. COVER; COOK 30 TO 35 MINUTES OR UNTIL TENDER. DRAIN; COOL SLIGHTLY. SHRED POTATOES TO MEASURE ABOUT 4 CUPS. TOSS POTATOES WITH ONION, SALT AND PEPPER. HEAT BUTTER AND OIL IN 9 OR 10 INCH SKILLET. PACK POTATO MIXTURE FIRMLY IN SKILLET, LEAVING A 1/2 INCH SPACE AROUND EDGE. COOK OVER LOW HEAT 10 TO 15 MINUTES OR UNTIL BOTTOM CRUST IS BROWN. CUT POTATO MIXTURE INTO FOURTHS; TURN EACH PORTION. ADD 1 TABLESPOON SALAD OIL IF NECESSARY. COOK 12 TO 15 MINUTES LONGER IF NEEDED UNTIL BROWN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEYED WHEAT 'N YOGURT 1/4 MARGARINE 1/4 CUP HONEY 2 CUPS SHREDDED WHEAT 1/3 CUP CHOPPED WALNUTS 1/3 CUP SEEDLESS RAISINS 1 (16 OUNCE) CAN LIGHT FRUIT COCKTAIL, DRAINED 1 (8 OUNCE) CONTAINER LOWFAT VANILLA YOGURT IN SKILLET, OVER MEDIUM HEAT, STIR MARGARINE AND HONEY UNTIL MARGARINE MELTS. STIR IN CEREAL AND WALNUTS UNTIL WELL COATED AND HEATED THROUGH; ADD RAISINS. REMOVE FROM HEAT. COMBINE FRUIT AND YOGURT; SPOON INTO 4 CEREAL BOWLS. TOP WITH CEREAL MIXTURE. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT'N FRUITY SHREDDED WHEAT MAKES 1 SERVING 2/3 CUP SHREDDED WHEAT 1/2 CUP SKIM MILK 1 TEASPOON HONEY OR FIRMLY PACKED BROWN SUGAR DASH GROUND CINNAMON OR GROUND NUTMEG 1/3 CUP FRESH OR DRAINED CANNED FRUIT PIECES IN SMALL SAUCEPAN, OVER MEDIUM HIGH HEAT, COMBINE CEREAL, MILK, HONEY AND CINNAMON; HEAT TO A BOIL. REDUCE HEAT AND SIMMER FOR 1 MINUTE, STIRRING OCCASIONALLY; STIR IN FRUIT. SERVE IMMEDIATELY WITH ADDITIONAL MILK IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HURRY-UP HASH-BROWN SPECIAL (11-04-92) (3:24) IBM WRAP PAPER TOWEL AROUND 1 FROZEN HASH BROWN POTATO PATTY; PLACE ON MICROWAVE PLATE. COOK ON HIGH 45 TO 60 SECONDS. DISCARD PAPER TOWEL; TOP POTATO PATTY WITH 1/2 CUP CHOPPED TOMATO AND 1 TABLESPOON CHEDDAR CHEESE. COOK ON HIGH 20 TO 30 SECONDS LONGER UNTIL CHEESE MELTS. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JOHNNY CAKES (01/07/94) (16:10) 1 - CUP WATER 1 - CUP STONE GROUND WHITE CORNMEAL 1 - TSP SUGAR 1/4 - TSP SALT 2 - TBSP MILK 1 - TBSP BUTTER HEAT WATER TO BOILING IN KETTLE; MEANWHILE, IN LARGE MIXING BOWL, COMBINE CORNMEAL, SUGAR AND SALT. ADD BOILING WATER, STIRRING GRADUALLY, INTO 3 INGREDIENTS; BATTER SHOULD BE NOT BE TOO THIN. ADD MILK AND BUTTER. USING A SMALL LADLE, POUR BATTER ONTO GREASED GRIDDLE, FORMING CAKES 2 1/2 TO 3" IN DIAMETER. FRY UNTIL BROWNED ON BOTH SIDES. SERVE WITH MAPLE SYRUP. MAKES 2 TO 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= L'ORANGE REFRESHER 1/2 CUP PINEAPPLE-ORANGE JUICE 1/2 CUP PLAIN LOWFAT YOGURT 1/4 CUP BRAN 1/4 CUP SKIM MILK 1/2 MEDIUM RIPE BANANA IN ELECTRIC BLENDER, BLEND JUICE, YOGURT, BRAN, MILK AND BANANA UNTIL SMOOTH, SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARDI GRAS BACON DISH (03-11-93) (19:17) 12 OUNCES CANADIAN STYLE BACON, CUT INTO 1/8 INCH SLICES 1 LARGE ONION, FINELY CHOPPED 6 TABLESPOONS BUTTER OR MARGARINE, DIVIDED 2 CUPS (8 OUNCES) SLICED OKRA 3 MEDIUM TOMATOES, PEELED, SEEDED AND CHOPPED 3/4 CUP DRY BREAD CRUMBS 3 TABLESPOONS FLOUR 1 1/3 CUPS MILK 1/4 TEASPOON BOTTLED HOT PEPPER SAUCE 1/4 TEASPOON SALT 3/4 CUP SHREDDED COLBY CHEESE RESERVE 12 SLICES BACON; CUT REMAINING SLICES INTO 1 X 1 INCH PIECES. COOK ONION IN 2 TABLESPOONS BUTTER IN LARGE FRYING PAN UNTIL ONION IS TRANSPARENT. ADD OKRA AND COOK SLOWLY 8 TO 10 MINUTES OR UNTIL OKRA IS TENDER. COMBINE BACON PIECES, OKRA MIXTURE AND TOMATOES. MELT 2 TABLESPOONS BUTTER IN SMALL SAUCEPAN; ADD BREAD CRUMBS, STIRRING LIGHTLY TO COAT. PLACE 1/4 CUP CRUMBS EVENLY OVER BOTTOM OF 11 3/4 X 7 1/2 INCH BAKING DISH. PLACE HALF THE BACON MIXTURE OVER CRUMBS. TOP WITH REMAINING BACON MIXTURE. HEAT REMAINING 2 TABLESPOONS BUTTER IN SAUCEPAN; ADD FLOUR, STIRRING UNTIL SMOOTH. GRADUALLY ADD MILK, HOT PEPPER SAUCE AND SALT AND COOK, STIRRING CONSTANTLY UNTIL THICKENED. STIR IN CHEESE. POUR SAUCE EVENLY OVER BACON MIXTURE, SPRINKLE WITH REMAINING CRUMBS. BAKE IN 350 DEGREE OVER 30 MINUTES. ARRANGE RESERVED BACON SLICES ON TOP AND CONTINUE BAKING 5 MINUTES. MAKES 4 TO 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINIATURE FRENCH BREAKFAST PUFFS (05/19/93) (7:01) SERVINGS: 42 1/3 C SOFT SHORTENING/BUTTER MIX 1/2 C SUGAR 1/4 T NUTMEG 1 EA EGG 1/2 C MILK 1 1/2 C SIFTED FLOUR 1/3 C BUTTER, MELTED 1 1/2 T BAKING POWDER 1/2 C SUGAR 1/2 T SALT 1 T CINNAMON HEAT OVEN TO 350 DEGREES. GREASE BOTTOMS OF 48 SMALL MUFFIN CUPS. MIX SHORTENING, 1/2 C SUGAR, AND EGG THOROUGHLY. SIFT TOGETHER FLOUR, BAKING POWDER, SALT AND NUTMEG. STIR FLOUR MIXTURE AND MILK ALTERNATELY INTO SUGAR/SHORTENING MIXTURE. FILL GREASED MUFFIN CUPS 2/3 FULL. BAKE 15 MINUTES OR UNTIL GOLDEN BROWN. DIP IMMEDIATELY IN MELTED BUTTER, THEN IN MIXTURE OF CINNAMON/SUGAR. SERVE HOT. MAKES 3-1/2 TO 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NUTTY APRICOT WARM-UP 3 1/4 CUPS MILK 1/4 TEASPOON GROUND CINNAMON 1/2 CUP REGULAR OR INSTANT CREAM OF WHEAT 1/3 CUP SEEDLESS RAISINS 1/3 CUP COARSELY CHOPPED PECANS 1 (17 OUNCE) CAN APRICOT HALVES, DRAINED AND CHOPPED BROWN SUGAR, OPTIONAL IN LARGE SAUCEPAN, OVER MEDIUM-HIGH HEAT, HEAT MILK AND CINNAMON TO A BOIL/ SLOWLY SPRINKLE IN CEREAL, STIRRING CONSTANTLY FOR 2 TO 3 MINUTES UNTIL MIXTURE THICKENS. STIR IN RAISINS, PECANS AND APRICOTS; REDUCE HEAT TO LOW. COOK FOR 5 MINUTES, STIRRING OCCASIONALLY. SERVE IMMEDIATELY TOPPED WITH BROWN SUGAR AND ADDITIONAL MILK IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OATMEAL WAFFLES (05-19-92) (2:54) 1 1/2 CUPS ALL-PURPOSE FLOUR 1 CUP QUICK COOKING ROLLED OATS 1 TABLESPOON BAKING POWDER 1/2 TEASPOON CINNAMON 1/4 TEASPOON SALT OPTIONAL 2 EGGS, SLIGHTLY BEATEN 1 1/2 CUPS MILK 6 TABLESPOONS BUTTER, MELTED 2 TABLESPOONS BROWN SUGAR IN LARGE MIXING BOWL, STIR TOGETHER FLOUR, OATS, BAKING POWDER, CINNAMON AND SALT; SET ASIDE. IN SMALL MIXING BOWL, STIR TOGETHER EGGS, MILK, BUTTER AND BROWN SUGAR. ADD TO FLOUR MIXTURE; STIR UNTIL BLENDED. POUR BATTER ON TO GRIDS OF PREHEATED, LIGHTLY GREASED WAFFLE IRON. CLOSE LID QUICKLY; DO NOT OPEN DURING BAKING. USE FORK TO REMOVE BAKED WAFFLE. TOP WITH FRESH FRUIT OR YOGURT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OH-BOY OATMEAL (11-04-92) (3:27) IBM IN MICROWAVE BOWL COMBINE 1/3 CUP QUICK COOKING OATS AND 2/3 CUP WATER; COOK, UNCOVERED, 1 1/2 MINUTES. THEN STIR IN 1/2 SMALL BANANA, CHOPPED, 2 TABLESPOONS CHOPPED PITTED DATES AND 1/4 TEASPOON GROUND CINNAMON TO SERVE. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN FRENCH TOAST 4 SLICES WHITE BREAD, 1 INCH THICK 3 EGGS 3/4 CUP MILK 1 TABLESPOON SUGAR 1/4 TEASPOON SALT JAM, HONEY OR CONFECTIONER'S SUGAR ARRANGE BREAD IN UNGREASED BAKING DISH, 13 1/2 X 9 X 2 INCHES. BEAT EGGS, MILK, SUGAR AND SALT WITH ROTARY BEATER UNTIL FOAMY. POUR EGG MIXTURE OVER BREAD, COATING EACH SLICE. COVER; REFRIGERATE OVERNIGHT. IF YOU WISH, BREAD CAN BE DIPPED INTO EGG MIXTURE AND BAKED IMMEDIATELY. ) HEAT OVEN TO 500 DEGREES. ARRANGE DIPPED BREAD ON GREASED BAKING SHEET. BAKE ABOUT 8 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. SERVE WITH JAM. MAKES 4 SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHY QUICK EYE OPENER 1 (8 1/2 OUNCE) CAN LIGHT YELLOW CLING SLICED PEACHES, DRAINED 1/2 CUP PLAIN LOWFAT YOGURT 1 CUP PINEAPPLE-GRAPEFRUIT JUICE 1/2 CUP BRAN IN ELECTRIC BLENDER, BLEND PEACHES, YOGURT AND JUICE UNTIL SMOOTH. POUR INTO SERVING BOWLS; STIR IN 1/4 CUP BRAN INTO EACH BOWL. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROLLER COASTER BREAKFAST (03/12/94) (12:14) 6 EA EGGS 1 C FLOUR 1/2 TS SALT 1 C MILK 2 TB MELTED BUTTER POWDERED SUGAR BUTTER 9X13 PAN AND PUT INTO THE FREEZER WHILE YOU MIX THE BATTER. HEAT OVEN TO 450. BREAK EGGS INTO A BOWL AND BEAT WITH FORK. SLOWLY ADD FLOUR AND BEAT WELL. ADD SALT, MILK AND MELTED BUTTER. POUR INTO COLD PAN AND BAKE AT 450 FOR 18 MINS; THEN 350 FOR 10 MINS. SPRINKLE WITH POWDERED SUGAR AND SERVE WITH BUTTER AND SYRUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALTY CEREAL IN LARGE SKILLET, MELT 2 TABLESPOONS BUTTER OR MARGARINE. STIR IN 2 CUPS KIX CEREAL AND 1/4 TEASPOON SALT. HEAT OVER MEDIUM HEAT, STIRRING CONSTANTLY, 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY SAUSAGE PATTIES (10-22-92) (4:23) 1/2 TEASPOON FENNEL SEEDS 1/2 TEASPOON CRUSHED RED PEPPER 1/2 TEASPOON DRIED ROSEMARY 1 POUND FRESH GROUND TURKEY 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER 1/4 TEASPOON SALT CRUSH FENNEL, RED PEPPER AND ROSEMARY AND MIX INTO GROUND TURKEY ALONG WITH PEPPER AND SALT. FORM INTO 8 PATTIES. SPRAY NONSTICK SKILLET WITH COOKING SPRAY. COOK PATTIES OVER MEDIUM HEAT ABOUT 15 TO 20 MINUTES, TURNING TO BROWN BOTH SIDES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE BREAKFAST SCRAMBLE (02/25/94) (1:43) YIELD: 2 SERVINGS 1/4 C HOT WATER 1 T MISO 1 T LOW-SODIUM SOY SAUCE -OR 1 T TAMARI 1/4 T TURMERIC POWDER 1/4 T DRIED BASIL 1/4 T DRIED DILL 1 SWEET RED PEPPER, DICED 6 LG MUSHROOMS, THINLY SLICED 1 SM ONION, MINCED 1/4 C SAFFLOWER OIL 8 OZ FIRM TOFU IN A SMALL BOWL, COMBINE THE WATER, MISO, SOY SAUCE OR TAMARI, TURMERIC, BASIL AND DILL. SET ASIDE. IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT, SAUTE THE PEPPERS, MUSHROOMS AND ONIONS IN THE OIL, STIRRING FREQUENTLY, FOR 10 MINUTES, OR UNTIL THE ONIONS SOFTEN. CRUMBLE THE TOFU INTO SMALL CHUNKS AND ADD TO THE PAN. COOK, STIRRING FREQUENTLY, FOR 5 MINUTES. POUR THE LIQUID MIXTURE OVER THE TOFU AND SAUTE FOR 2 MINUTES. SERVE WITH A SLICE OF TOASTED WHOLE GRAIN BREAD AND PIECE OF FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YOGURT OAT BRAN MUFFINS 1 1/2 CUPS OAT BRAN CEREAL 3/4 CUP ALL-PURPOSE FLOUR 1/2 CUP FIRMLY PACKED LIGHT BROWN SUGAR 1 TABLESPOON BAKING POWDER 1 (8 OUNCE) CONTAINER PLAIN LOWFAT YOGURT 1/4 CUP MARGARINE, MELTED 2 EGG WHITES IN MEDIUM BOWL, COMBINE OAT BRAN, FLOUR, BROWN SUGAR AND BAKING POWDER; STIR IN YOGURT, MARGARINE AND EGG WHITES JUST UNTIL BLENDED. (BATTER WILL BE SLIGHTLY LUMPY. ) SPOON BATTER IN 12 PAPER LINED OR GREASED 2 1/2 INCH MUFFIN PAN CUPS. BAKE AT 400 DEGREES FOR 15 TO 18 MINUTES OR UNTIL DONE. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=