Bone Ob The Benge HI
Take Time Out For A Relaxing Brunch
If breakfast is usually a hurried
affair at your home, you’re
missing out on one of life’s
pleasures a leisurely breakfast
or brunch savored in the company
of friends or family.
Granted, unhurried mornings
are a rarity on the farm, but when
the opportunity to take an extra
long breakfast does arise, you’ll
want to be prepared with special
recipes.
The options are many and range
from a traditional farm breakfast
of eggs, bacon, sausage, hash
homemade biscuits,
coffee and milk, to more exotic
fare like Frittata Torta and
Banana Granola Omelets.
BRUNCH FRUIT TURNOVERS
2 cups Mclntosh or Rome apples,
diced % inch
2 teaspoons margarine
V 4 cup unsweetened apple juice
3 tablespoons raisins
1 tablespoon chopped walnuts
1 teaspoon grated orange rind
2 teaspoons brown sugar
1/8 teaspoon salt
4 slices very thin sandwich bread
1 tablespoon plus 1 teaspoon
margarine, melted
teaspoon cinnamon
Heat 2 teaspoons margarine in
non-stick skillet. Add apples and
saute over medium-high heat for 2
to 3 minutes, stirring constantly.
Add apple juice, raisins, walnuts,
orange rind, brown sugar and salt.
Continue to cook until apple juice
has evaporated. Cool. Flatten
oread slices, then place V* of
> re diagonally on half of
. - slices; fold other half over,
turnovers with melted
ii a arine. Combine sugar, cin
namon and sprinkle on turnovers.
Apply non-stick cooking spray in fl
inch square pan. Arrange tur
lovers in pan and bake 10 to 15
ninutes at 350°F. Serving
suggestions: serve with Lite syrup
and 2 slices sauteed Canadian
bacon,
Makes 4 servings.
OATMEAL WAFFLES
' cups low fat or skim milk
cups rolled oats
eggs, separated
tablespoon baking powder
i cup butter or margarine, melted
i cup whole wheat flour
Heat the milk until hot. Pour
ver rolled oats in a bowl. Cool for
.bout 30 minutes. Mix in the egg
oiks, melted butter, flour and
aking powder.
Beat the egg whites until stiff,
'old into the batter.
Cook the waffles on a waffle iron,
■e sure to grease the iron well as
lese waffles have a tendency to
tick. Serve warm. Top with maple
yrup, jams, yogurt, and/or fresh
nit.
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
May
23-
1 cup (8 ounces) plain yogurt,
divided
2 tablespoons firmly packed brown
sugar
1 banana, sliced
4 eggs
2 tablespoons water
1 tablespoon wheat germ, optional
V* teaspoon salt
2 tablespoons butter, divided
Vfc cup granola, divided
Granola, optional
Beat together % cup of the
yogurt and brown sugar. Stir in
sliced banana. Set aside. Mix eggs,
remaining yogurt, water, wheat
germ, if desired, and salt until
blended. For each omelet, heat 1
tablespoon of the butter in 7- to 10-
inch omelet pan or skillet over
medium-high heat until just hot
enough to sizzle a drop of water.
Pour in half of the egg mixture
(about Vz cup). (Mixture should
immediately set at edges.) With an
inverted pancake turner, carefully
push cooked portions at edges
toward center so uncooked por
tions can reach hot pan surface,
tilting pan and moving cooked
portions as necessary. While top is
still moist and creamy-looking, fill
with half of reserved banana
yorgurt mixture and sprinkle with
cup of the granola. With pan
cake turner, fold omelet in half or
roll, and invert onto plate with a
quick flip of the wrist or slide from
pan onto plate. Sprinkle with ad
ditional granola, if desired. Keep
warm. Repeat for second omelet.
Serve immediately. Makes 2
servings.
RAISIN HEARTH LOAVES
% cup butter or margarine, sof
tened
% cup sugar
2 teaspoons cinnamon
2 eggs
3 tablespoons milk
1 teaspoon lemon juice
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Mt teaspoon baking soda
1 Mi cups peeled, shredded apple
1 cup chopped raisins
Mi cup chopped nuts
Cream together butter, sugar,
lemon peel and cinnamon. Beat in
eggs until light and fluffy. Beat in
milk and lemon juice. Stir together
dry ingredients; add to creamed
mixture, stirring until moistened.
Fold in apple, raisins and nuts.
Spoon batter into 3 greased
miniature loaf pans, about 3x6
mches. Bake at 350°F., 40 to 45
minutes, or until toothpick inserted
into the center comes out clean.
Makes about 3 loaves. Batter may
be baked in 5x9-inch loaf pans.
Increase baking time to about 1
hour.
Recipe Topics
Strawberries
BANANA GRANOLA
OMELETS
»~-W- y'-'V - r-V-V-
FRITTATA TORTA
1 cup sliced fresh mushrooms
1 tablespoon butter, divided
8 eggs
Vi cup milk
Vt teaspoon oregano leaves,
crushed
V« teaspoon garlic salt
1/8 teaspoon pepper
Vi medium green pepper, sliced
into rings
1 medium tomato, sliced %-inch
thick
In 9-inch omelet pan or skillet
with oven proof handle (to oven
proof handle, wrap completely in
aluminum foil), over medium
heat, cook mushrooms in 1
teaspoon of the butter until tender
but not brown, about 3 minutes.
Beat together eggs, milk, oregano,
garlic salt and pepper. Pour % cup
of the egg mixture into pan over
mushrooms. Cook over low to
medium heat until eggs are almost
set, 3 to 5 minutes. Broil about 6
inches from heat until eggs are
completely set, about 1 minute.
Slide from pan or invert onto
warmed serving platter. Cover and
keep warm.
In same pan over medium heat,
cook green pepper rings in 1
teaspoon of the remaining butter
until tender but not brown, about 3
to 5 minutes. Pour % cup of the
remaining egg mixture into pan
over green peppers and cook and
broil as for mushroom layer. Slide
or invert pepper layer onto
mushroom layer. Cover and keep
warm.
In same pan over medium heat,
cook tomato slices in remaining 1
teaspoon butter until tender but not
brown, about 2 minutes. Pour in
remaining % cup egg mixture and
cook and broil as for other layers.
Slide or invert tomato layer onto
pepper layer. Cut into wedges to
serve.
TWO-TONE FRUIT SIPPER
% cup cranberry or grape juice
legg
Vz cup pineapple or orange juice or
apricot, peach or pear nectar
Mint leaves, optional
Pour cranberry juice into tall
glass. Place egg and pineapple
juice in blender or shaker con
tainer. Cover. Blend or shake until
well blended. Very slowly, pour
pineapple-egg mixture down side
of glass to form a second layer.
Garnish with mint leaves, if
desired. Serve immediately.
Get out your recipe files, because it’s time to send your favorite
dairy recipes to Lancaster Farming. In honor of June Dairy
Month we’ll be featuring YOUR favorite recipes that include fresh
dairy products like milk, cream, cheese, ice cream and yogurt
during the entire month of June.
When you send a recipe, we’ll mail you a free tote bag to say
“thanks!" Just print your favorite dairy recipe(s) on a card and
make sure to include your full name and complete mailing
address so your tote bag won't be delayed. Send them to:
Recipes, Lancaster Farming, P.O. Box 366, Lititz, PA 17543.
When you have the occasion to serve brunch, treat your
family or guests to this simple, attractive Frittata Torta.
RICE PANCAKES
3 cups milk
2 cups packaged precooked rice
1 tablespoon honey
V« teaspoon salt
4 eggs, slightly beaten
Butter
2 pints fresh strawberries, sliced
and sweetened
Combine milk, rice and salt in 3-
quart saucepan. Cook over low
heat, stirring frequently, until all
milk is absorbed and mixture
thickens. Cool slightly. Add eggs
and blend thoroughly. Use about V*
cup batter for each pancake. Fry
on lightly buttered griddle until
golden on both sides. Serve with
butter; top with strawberries.
BRUNCH EGGS OLE
Sauce:
1 tablespoon butter or margarine
1 teaspoon flour
V* teaspoon salt
V* teaspoon black pepper
1/8 teaspoon cayenne pepper
1 cup milk
cup shredded cheddar cheese
v« cup shredded monterey jack
cheese with hot peppers
Eggs:
2 tablespoons margarine or butter
1 cup chopped hot and sweet
DAIRY
peppers
Vi cup chopped onion
8 eggs
8 tablespoons milk
4 English muffins, split and toasted
4 large slices fresh tomatoes
Taco sauce and salsa (mild or hot)
For the sauce: Melt 1 tablespoon
margarine in saucepan over low
heat. Blend in flour, salt, black and
cayenne pepper. Cook over low
heat stirring until smooth and
bubbly. Remove from heat. Stir in
milk. Heat to boiling, stirring
constantly, 1 minute. Add cheese
and stir until melted.
For the eggs: Melt 2 tablespoons
margarine in frying pan. Saute
peppers and onions until tender.
Scramble eggs with milk and add
to frying pan with peppers. Stir
constantly over medium heat until
eggs are set. Top muffins with 1
slice tomato. Spoon eggs over
tomato. Spoon sauce over eggs and
top with salsa if desired.
Phyllis Dobson
Library
(Turn to Page B 8)