Roar into action with a hearty breakfast If breakfast isn’t already your favorite meal of the day, the recipes below will quickly change your mind. There’s no need to be a slave to prepared cereal and buttered toast when a host of delectable breakfast treats awaits the creative cook. Some morning when you have just a little extra time, try a special pancake recipe. Or, if you know you’ll be too busy in the morning to fuss, make a batch of muffins the night before to enjoy with your usual breakfast fare. Many of the recipes below don’t take much time, so dig in and enjoy! FRENCH BATTER TOAST 6 slices bread 1 cup pancake mix V« cup wheat germ 3 eggs I*6 cups milk 2 tablespoons oil Mix all ingredients except oil and bread. Beat well. Dip bread in batter and fry in oil on hot griddle. Serves 6. Nancy Kramer Newmans town NO-BAKE PEANUT BUTTER BARS Combine in saucepan: V* cup butter 3 cups sugar 4 tablespoons cocoa & cup milk Stir constantly over high heat for '5 minutes. Remove and add: Vi cup peanut butter 3 cups oatmeal Mix well, then press into a buttered 8-inch square pan. Cut in squares when cool. OATMEAL RAISIN MUFFINS IV4 cups flour 1 tablespoon baking powder Little salt Vs cup sugar 1 cup cooked quick rolled oats x /z cup raisins legg 1 cup milk Mi cup melted oil Mix flour, baking powder, salt and sugar in a large bowl. Stir in rolled oats and raisins. Beat egg and add milk. Add oil and set aside. Add milk mixture to flour mixture. Stir just until dry ingredients are wet, leaving batter lumpy. Pour into muffin pan. Bake at 400°F. for 20 to 25 minutes or until lightly browned. Makes 12 muffins. If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you submit. Send your recipes to Sue Keene Lancaster Farming, P 0 Box 366, Lititz, PA 17543 February 22 Hamburger Recipes March Bobu On The Bangs FRUIT WAKE-UP 1 small banana, sliced (1 cup) 1 8-ounce can pineapple tidbits, drained Vb cup orange juice 2 tablespoons toasted coconut Combine banana, pineapple and orange juice. ChiU. (Be sure banana is covered entirely with juice.) Spoon into dishes and top each serving with coconut if desired. Makes 2 servings. Betty Biebl Mertztown BAKED OATMEAL 3 cups oatmeal 1 cup brown sugar 2 teaspoons baking powder 1 teaspoon salt 2 beaten eggs 1 cup butter 1 cup milk Mix and bake 30 minutes. Mary Weaver East Earl CINNAMON FLOP IVi cups sugar IVi cups milk (sweet or sour) 3 cups flour V* cup shortening 3 teaspoons baking powder Cream sugar and shortening. Add milk and dry ingredients. Mix well. Pour into 9x13-inch cake pan. Dot generously with butter (Vi cup). Sprinkle with % cup brown sugar and 1 teaspoon cinnamon. Poke mixture several times with finger. Bake at 375°F. about 30 to 40 minutes. MACADAMLA FRENCH TOAST 4 eggs % cup orange juice Mi cup milk Vi cup sugar Lillian Esfa Honeybrook V* teaspoon ground nutmeg M> teaspoon pure vanilla extract 18-ounce loaf Italian bread cut in 1- inch slices V 3 cup butter or margarine, melted V 3 cup diced macadamia nuts With a wire whisk, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla. Place bread in a single layer in a tight-fitting casserole. Pour milk mixture over bread. Cover and refrigerate overnight, turning once. Preheat oven to 400°F. Pour melted butter on a jelly roll pan, spreading evenly. Arrange soaked bread slices in a single layer on pan. Sprinkle with macadamia nuts. Bake until golden, 20 to 25 minutes. Serve with maple syrup and butter, if desired. Makes 4 ser vings. Betty Biehl Mertztown Recipe Topics One-pot Meals Chicken Recipes BLUEBERRY COFFEE CAKE 2 cups baking mix % cup sugar V« cup dry milk % cup water legg Mix well and pour into greased and floured 9x9-inch pan. Pour IVz cups blueberries (fresh or drained frozen) over the above mixture. Topping Va cup sugar V* cup dry milk V 4 cup flour 1/8 teaspoon cinnamon 2 tablespoons soft butter Blend and sprinkle over blueberries. Bake at 350°F. for about 50 minutes. OVEN PANCAKE 3 tablespoons butter 3 eggs V 2 cup flour V* teaspoon salt Vz cup milk Powdered sugar Maple syrup Heat oven to 450°F. Put butter in skillet and melt over low heat. Beat eggs until well mixed. Add flour and salt. Beat until very smooth. Stir in milk and melted butter with spoon; beat until smooth. Pour batter into skillet. Bake in oven for 15 minutes. Lower the oven temperature to 350°F. and bake an additional 5 to 10 minutes. Sift powdered sugar over top. Serve with maple syrup. Norma Snook Jersey Shore YEAST WAFFLES IV2 cups milk 3 eggs, separated 1 cup oil 2 cups whole wheat flour 1 teaspoon salt 1 teaspoon sugar 1 package yeast Combine milk, egg yolks, oil, flour and salt in 2-quart mixer bowl; beat well. Mix % cup water, sugar and yeast together, stir until yeast and sugar are dissolved. Stir into flour mixture. Beat egg whites until stiff peaks form; fold into batter. Refrigerate overnight. Bake in hot waffle iron until crisp and golden brown. Let stand overnight. FRUIT AND CHEESY PANCAKE 18-ounce package cream cheese % cup sour cream 3 tablespoons orange juice 3 tablespoons stigar Vz cup flour Vi teaspoon salt Vz cup milk 2 eggs, beaten 1 tablespoon butter 2 cups strawberries, or other fruit, sliced Vi cup almonds Combine cream cheese, sour cream, juice and sugar, chill. Combine flour, salt, milk and eggs; beat until smooth. Heat 10- inch skillet in a 450°F. oven until hot. Add butter to coat pan; pour flour batter immediately into' hot pan. Bake on lowest rack in 450°F. oven for 10 minutes. Reduce heat to 350°F. and bake 10 more minutes or until golden brown. Fill with fruit, top with cheese mixture. Sprinkle with almonds. Serve immediately. Norma Snook Jersey Shore Mary Neal Homer City Betty Evans Pequea Colleen Shoemaker Waffles are a wonderful way to start the day. These orange waffles get a little extra flavor from grated orange rind. BREAKFAST BAKED APPLES 2 large baking apples (8 ounces each) M> pound ground pork 1 cup chopped onion Vz teaspoon grated orange peel Scant Vz teaspoon pepper Vi teaspoon salt 1/8 teaspoon fennel seed 1/8 teaspoon ground cinnamon 1 cup sliced fresh mushrooms Preheat oven to 375°F. Cut ap ples in half; core. With spoon, scoop out apple, leaving Vi-inch shell. Chop removed apple pieces. In skillet, brown pork with onions, orange peel, pepper, salt, fennel seed and cinnamon. Stir in chopped apple and mushrooms. Cook until mushrooms are tender; drain off any excess fat. Spoon mixture into apple shells; arrange in shallow baking dish. Add 2 tablespoons water to dish. Bake 40 minutes or until apple shells are tender. If desired, drizzle each apple half with 2 teaspoons syrup. Featured Recipes Now is the time to enter the 37th National Chicken Cooking Contest for a chance at the top prize of $lO,OOO. Contest sponsor is the National Broiler Council, and recipes are judged on taste, appearance, appeal and simplicity. A finalist from each state and the District of Columbia will take part on the Cook-Off in May 1987 in Jackson, Miss. A panel of national food experts will select five winners who will share a total of $20,000 in prizes. Deadline for entry is Oct. 15,1986. To enter, write name, address and telephone number on the front of the recipe and mail to; Chicken Contest, Box 28158 Central Station, Washington, DC, 20005. The Chicken and Spinach Noodles recipe below is one example of a hearty family dish made with chicken. Maybe one of your family’s favorites will be this year’s contest winner. Chicken and Spinach Noodles 1 broiler-fryer chicken, cooked, boned, skinned and broken into pieces IM> cups thinly sliced carrots 2 cups chicken broth 12 ounces low-fat, small curd cottage cheese 2 tablespoons lemon juice 8 ounces spinach noodles, cooked and drained h 4 teaspoon pepper In Dutch oven, place carrots and chicken bi H!i, mg to a boil over high temperature. Reduce heat to low and s.mmer until carrots are just tender, about 5 minutes. In blender, place cottage cheese and lemon juice; blend until smooth, about 1 minute. Pour off broth from carrots and with blender running, slowly add warm broth to cottage cheese-lemon juice mixture. Blend 1 more minute and then return contents of blender to pan with carrots. Stir in chicken and cooked noodles; sprinkle with pepper Over low heat, simmer, uncovered, about 20 minutes (keep temperature low so sauce does not separate). Makes 4 servings. ORANGE WAFFLES 1% cups unsifted all-purpose flour 2% teaspoons double-acting baking powder % teaspoon salt 2 eggs, well beaten IVfe cups milk 2 teaspoons grated orange rind 5 tablespoons liquid shortening Syrup and butter Mix flour with baking powder and salt. Combine eggs, milk and grated orange rind. Add to flour mixture; add shortening and mix only until smooth. Bake in preheated waffle baker. Serve hot with syrup and butter. Makes about 10 waffles. To freeze: brown waffles lightly, stack with waxed paper between and wrap in aluminum foil. To reheat: unwrap and arrange on baking sheet; heat at 300°F. for about 10 minutes (or reheat in toaster or toaster oven.) (Turn to Page B 8)
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