Take Time Out For A Testy Breakfast
Breakfast is the easiest meal of
the day to skip, but don’t be
tempted to begin the day without
providing your body with the fuel it
needs.
Breakfast is the most important
meal of the day. Your body needs
energy to get moving in the
morning and a good breakfast will
provide that energy along with
essential nutrients needed for a
balanced diet.
If you’re a breakfast skipper,
these recipes should help you
change your style. They’re so
delicious you won’t mind taking a
few extra minutes to savor the
flavor of homemade pancakes,
bagels or omlets.
And, if you’re already convinced
that breakfast is the most im
portant meal of the day, you’ll
delight in some new breakfast
suggestions.
BREAKFAST PUFFS
Va cup shortening
legg
IVa teaspoons baking powder
v« teaspoon nutmeg
6 tablespoons butter, melted
1 cup sugar
IV2 cups flour
M> teaspoon salt
l h cup milk
Mix V 2 cup sugar and the egg.
Sift flour, baking powder, salt and
nutmeg. Stir in shortening mixture
alternately with milk. Fill greased
muffin tins % full. Bake at 350°F.
for 20 to 25 minutes or until golden
brown. Roll in butter immediately,
then in a mixture of Vt cup sugar
and 1 teaspoon cinnamon. Serves
12.
WHOLEWHEAT
BUTTERMILK PANCAKES
Combine in a bowl and mix with
fork:
1 cup buttermilk
2 tablespoons vegetable oil
Add and mix only until
moistened:
I/ 2 cup whole wheat flour
M> cup unbleached white flour
(part soy flour and wheat germ
can be used)
1 teaspoon baking powder
Ms teaspoon baking soda
Ms teaspoon salt
Fry in hot, lightly greased
skillet.
Note: When mixing baked goods,
put in the bottom of each cup of
flour called for; 1 tablespoon soy
flour and 1 tablespoon wheat germ.
Fill cup with flour and proceed
with recipe. Or, when pouring 5
pounds of flour into canister, stir in
IMs cups of each ingredient. This is
an easy way to add protein.
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.O. Box 366, Lititz, PA 17543
October
18-
25-
November
1-
Dome On The Range
Sausage cornbread bars
2 cups yellow commeal
2 cups flour
l 4 cup sugar
4 teaspoons baking powder
% teaspoon salt
2 cups milk
% cup butter
2 eggs
18‘/2-ounce can cream style corn
2 tablespoons chopped canned or
fresh green chilies
*-2 pound summer sausage, casing
removed, finely chopped
V/2 cups shredded Cheddar cheese,
divided
1 teaspoon paprika
Combine cornmeal, flour, sugar,
baking powder, salt, milk, butter
and eggs m large bowl of mixer.
Blend about 30 seconds, then beat
on medium speed 1 minute. Fold
com and chilies into batter. Spread
half of batter into greased
ISVfexlOtexl-inch jelly roll pan.
Sprinkle sausage and then cup
shredded cheese over batter.
Spread remaining batter over all
and top with the remaining 1 cup
cheese. Sprinkle with paprika.
Bake at 425°F. for 20 to 25 minutes
or until wooden pick inserted in
center comes out When
completely cool, cut into serving
size portions.
EGG AND SAUSAGE SOUFFLE
6 eggs, beaten slightly
2 cups milk
1 teaspoon dry mustard
1 cup buttermilk baking mix
*'2 teaspoon dried oregano leaves
1 pound bulk pork sausage,
browned and drained
1 cup shredded Cheddar cheese
Mix all ingredients together and
cover. Refrigerate overnight. Heat
oven to 350°F. Pour into a greased
2-quart casserole; bake until knife
inserted in center comes out clean,
about 1 hour. Serves 6.
Lucy Martin
Narvon
ORANGE-OATMEAL
BREAKFAST PIE
1 unbaked 9-inch pastry crust
3 large eggs, lightly beaten
cup evaporated milk
Mz cup orange juice
Ms cup uncooked oatmeal, quick
cookmg or old-fashioned
6 tablespoons sugar
*4 cup butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
Prepare pastry crust. In
medium mixing bowl, combine
remaining ingredients. Pour into
unbaked pastry shell. Bake in a
375°F. oven for 35 to 40 minutes
until brown and set. Garnish with
orange slices and bacon curls, if
desired. Makes one 9-inch pie, 6 to
8 servings.
Mitz Zook
Belleville
Recipe Topics
Pumpkin & Squash Recipes
Breads and Muffins
Poultry
HOT CHOCOLATE MIX
10% cups powdered milk
6 ounces creamer
1 cup confectioner’s sugar
1 pound cocoa mix
Mix together and store in large
container.
To use: put Vs cup hot chocolate
mix in cup. Add hot water to equal
one cup.
Sharon Sensenig
Smyrna, Del.
SUPER EGG SANDWICH
2 slices bread
2 eggs
1 slice lunch meat
Lettuce
Tomatoes
2 slices white American cheese
Salt and pepper
Beat 2 eggs; fry in butter. When
egg is firm, remove pan from heat.
Place 2 slices cheese on egg and
cover to allow cheese to melt.
Remove egg from pan and place on
one slice of bread. Top with lun
chmeat, lettuce, tomatoes,
seasoning and mayonnaise. Add
second piece of bread and eat!
Sharon Sensenig
Smyrna, Del.
PANCAKES WITH FRUIT
3 cups flour
Salt to taste
l/ 2 teaspoon baking powder
3* 2 cups milk
5 eggs
Mix together all ingredients.
Pour batter into hot frying pan.
Heat either strawberries,
blueberries or sliced peaches and
thicken with cornstarch or flour.
Spread on pancakes. Roll pancake
as for jelly roll and garnish top
with sour cream. Makes 11 pan
cakes.
OMELET
6 eggs, beaten
6 slices bread, cubed
2 cups milk
l >2 pound bacon or sausage or ham
fry and dram
1 cup shredded mozzarella cheese
Salt and pepper to taste
Mix together and set in
refrigerator overnight. Bake at
350°F. for 45 to 50 minutes. Serves 4
to 6.
Note: This is a handy dish to
serve for breakfast if you had
overnight guests and need to
prepare ahead of time.
Mrs. Raymond Wenger
Lititz
HIGH-RISE APPLE PANCAKE
1 2 cup plus 2 tablespoons flour
1 2 cup plus 2 tablespoons milk
4 eggs
5 tablespoons butter or margarine
2 tablespoons sugar
1 red baking apple, sliced with skin
on
Preheat oven to 425°F. Mix eggs,
milk, flour until slightly lumpy.
Melt butter until foamy and bubbly
in hot oven in large 10-inch pie
plate. Pour batter on top of hot
butter in the center of pie plate.
Roll apple slices in sugar and place
in pinwheel fashion in center of
batter. Bake 25 minutes until sides
of pancake rise above center and
are lightly browned. Sprinkle with
confectioner’s sugar and serve
immediately. This makes 4 ser
vings for a great breakfast; serve
with jelly or syrup
Mrs. Tim Hoober
You'll enjoy the flavors of eggs, cheese and sausage in this
easy Egg and Sausage Souffle.
BREAKFAST CASSEROLE
6 eggs
2 cups milk
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
pound cheese
2 cups bread cubes
6 slices bacon
1 teaspoon salt
Pepper to taste
V 4 cup melted butter
Put bread in pan. Add cheese
and eggs. Bake at 350°F.
ORANGE FRENCH TOAST
1 cup orange juice, fresh squeezed
2 eggs, beaten
Betty Biehl
Mertztown
10 slices raisin bread
IVz cups crushed vanilla wafers
Mix together orange juice and
eggs. Quickly dip slices of bread
into orange-egg batter, then into
vanilla crumbs. Fry in butter.
Serve with honey or favorite syrup.
The autumn harvest is well underway and the apple growers of
Adams County are celebrating with a Harvest Festival. This an
nual event features plenty of food made with apples and contests
for the kids. If you’d like to go, you still have time. The Festival
continues this weekend. To leam more about the Festival, turn to
the story featuring it in this section.
If you can’t make it to the festival, but want to savor those
autumn apples, try the Baked Apples recipe below.
Balked Apples With Sausage Stuffing
‘ 2 pound pork sausage meat
1 cup diced celery
l /2 cup minced onion
6 cups small bread cubes
1 tablespoon flour
1 cup boiling water
1 tablespoon minced parsley
1 teaspoon poultry seasoning
6 large baking apples
6 teaspoons current jelly
Combine sausage, celery and onion in frying pan. Cook over low
heat until sausage is browned and celery is tender. Add flour with
drippings; add boiling water gradually. Cook over low heat,
stirring until smooth and thickened; pour over sausage-bread
mixture. Add parsley and poultry seasoning. Core apples; pare
about *4 of the way down. Fill centers with some of the sausage
mixture and top with currant jelly. Pile remaining stuffing in
center of baking dish and arrange apples around it. Bake at 350°F.
for 1 hour or until apples are tender. Makes 6 servings.
FAVORITE PANCAKES
cups sifted all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
l /2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons salad oil
Sift together dry ingredients.
Combine egg, milk and salad oil,
add to dry ingredients, stirring just
until moistened. Bake on hot
griddle. Makes 8 4-inch pancakes.
For thinner pancakes, add 2
tablespoons milk to batter.
Variations:
For blueberry pancakes When
Mary Weaver
East Earl
undersides of pancakes are nicely
browned, sprinkle about 2
. tablespoons drained blueberries
over each cake. Turn, brown on
other side.
For buttermilk pancakes
Substitute buttermilk or sour milk
for sweet milk. Add x /z teaspoon
soda and reduce baking powder to
2 teaspoons. Bake on hot griddle.
Charlene Ziegler
Fredericksburg
Geraldine Smith
Felton
Featured Recipe