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)