86-Lancaster Farming, Saturday, September 12, 1987 <s!> Home On The Range 4H Start Your Day With An Irresistible Breakfast You know the importance of sending your children off to school with a good breakfast. Down through the generations, juice, cereal, milk, toast, bacon and eggs have been a traditional breakfast must for high-quality protein and a wide array of essential vitamins and minerals. But, your household members are bored df eggs served in the same-old style. There is no need to limit break fast to the old bacon and eggs rou tine. Make them a breakfast they can’t resist Use eggs imaginative ly in beverages, and breakfast cas seroles. What better way to start the day than with an irresistible breakfast. Soon the children will be clamor ing to have a hot, nutritious break fast everyday. SAUSAGE BREAKFAST CASSEROLE 2 pounds link sausage, fried, drained, and cut-up 8 slices fresh bread, trim crust cube 4 eggs TA cups milk 1 can cream of mushroom soup 3 A American cheese and mild cheddar Place bread cubes in bottom of well-greased casserole. Add saus age and cheese. Mix soup and milk. Add beaten eggs, to mixture and mix again. Pour over sausage and cheese. Let set 3 hours or over night in refrigerator. Bake 325 degrees for 1 hour. Remove 10-15 minutes before serving. Sue Breckbill Manheim FRENCH BREAK FAST PUFFS 'A cup shortening 'A cup sugar 1 egg Sift together I'A cups flour VA teaspoon baking powder 'A teaspoon salt '/ teaspoon nutmeg Stir dry ingredients alternately with A cup milk into the batter. Fill greased muffin cups 2 A full. Bake until golden brown at 350 degrees for 20 to 25 minutes. Immediately roll in 6 tablespoons melted butter, then into 'A cup sugar and 1 teaspoon cinnamon mixture. Geraldine Smith Felton Recipe Topics 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 Lou Ann Good, Lan caster Farming, P.O. Box 366, Lititz, PA 17543 Sept. 19- 26- Oct. 3-~ ORANGE FRENCH TOAST 1 cup orange juice 2 eggs, beaten 10 slices raisen bread VA cups crushed vanilla wafers Quickly dip slices of breead into orange and egg batter, then into vanilla crumbs. Fry in butter. Serve with honey or syrup. OATMEAL HOT CAKES 1 cup uncooked oatmeal VA cups buttermilk or sour milk 'A cup brown sugar 2 eggs 'A cup butter, melted 1 cup flour 1 teaspoon baking soda 1 teaspoon salt Mix oatmeal and buttermilk. Let set 10 minutes. Stir in brown sugar, eggs, butter, flour, soda, and salt. Stir lightly with wooden spoon, but don’t beat. Fry on hot griddle. Brenda Hoover Manheim BREAKFAST PIZZA Butter 2 eggs 1 slice bacon, cooked, drained and crumbled 'A teaspoon grated Parmesan cheese 1 teaspoon water 1 English muffin, split and toasted 2 tablespoons pizza sauce Use just enough butter to grease skillet. Heat skillet until hot enough to sizzle a drop of water. Break and slip eggs into skillet. Sprinkle with bacon and cheese. Cool over low heat until edges turn white, about 1 minute. Add water; cover skillet tightly to hold in steam which bastes eggs. While eggs are cooking to desired degree of doneness, spread muffin halves with pizza sauce; top with fried eggs. Makes 1 serving. Jan Jcssop East Earl INSTANT EGG PICK-UP 1 large raw egg, cleaned 1 cup orange juice 1 tablespoon honey Blend ingredients in blender for 5-10 seconds. Serve immediately. Oven-Ready Dinners Apple Lovers’ Recipes Pumpkin and Squash Jill Martin Morgantown Eggs are one of nature’s most versatile foods. They can be prepared In many delicious ways & served with meats, cheeses, fruits and vegetables for attractive nutritious breakfasts. EGGS ’N CHEESE 4 eggs, slightly beaten '/< cup milk 1 can (4 ounces) mushroom stems and pieces, drained Dash pepper 4 ounces creamed chipped beef A cup shredded Monterey Jack Home gardeners growing toma toes on stakes or trellises may be faced with the problem of unman ageable vine growth late in the sea son. Strong hybrids that have been pruned throughout the season will reach a height of 6 feet easily. However, advises Susan Golds worthy, Delaware County Cooperative Extension Horlicul turalist, tomato fruit grow in size from nutrition manufactured in the leaves. If the leaves are cut off, the food-producing factory is destroy ed and the size and amount of fruit will be small. Instead of trimming the foliage late in the season, you can careful ly cut the twine or material used to hold the plant to the stake, lower the plant gently so the top of the plant is even or below the lop of the stake, then retie the top of the plant in three or four places. The bottom foot or 18 inches of the stem will bend out, but this will not affect the crop since all the fruit has been picked from the lower part of the plant. If you want tomatoes right up until a killing frost, it is important to estimate how much time remains to produce edible fruit. It takes 45 to 60 days to develop red ripe tomatoes from the time the blossoms set. If you are willing to settle for mature green tomatoes before the first killing frost allow 35-45 days. If you think topping your tomato cheese 'A cup shredded Cheddar cheese A cup bacon, crumbled Parsley (optional) In medium bowl, combine eggs, milk, mushrooms and pepper. Pour into 1-quart greased baking dish. Bake 325 degrees for 10 minutes. Topping Tomato Plants plants is best, knowing when you can expect frost in your area is most important. Remember, it is Featured Recipe Omelets are about as versatile as eggs themselves. And you don’t have to be as daring as Columbus to discover intriguing filling. Try this recipe suggested by the American Egg Board located in Illi nois. It’s guaranteed to start some new, creative omelets in your weekly menus. ORIENTAL OMELETS 1 tablespoon firmly packed brown sugar 2 tablespoons dry sherry or apple juice 1 tablespoon soy sauce 2 teaspoons instant chicken bouillon 'A teaspoon ground ginger 6 ounces broccoli 6 ounces cauliflower, broken into flowerets VA cups sliced carrots (about 2 medium) 2 cloves garlic, minced 1 tablespoon water 1 teaspoon cornstarch 8 eggs 'A cup water /* cup butter, divided Green onion curls, optional In large omelet pan or skillet, stir together sugar, sherry, soy sauce, bouillon and ginger until blended. Set aside. Separate broc coli flowerets from stems. Break flowerets into small clusters and set aside. Cut stems into 1 -inch pieces. (If stems are very thick, slice lengthwise before cutting into pieces.) Stir broccoli stems, caulif lowerets, carrots and garlic into ingredients in pan. Cover and cook over medium-high heat 3 minutes. Stir in reserved broccoli flowerets. Cover and cook .until crisp-tender, about 2 minutes. Combine 1 tablespoon water and cornstarch. Stir into vegetable mixture. Cook and stir until mixture boils and thickens. Boil 1 minute. Keep warm while preparing omelets. Using eggs, water and butter, prepare omelets as instructed on inside front cover. Fill each with about /* cup of the vegetable mix ture. Garnish with green onion curls, if desired. Stir egg mixture: spread creamed chipped beef on top. Sprinkle cheeses and bacon on top. Bake an additional 20 minutes or until fill ing is set. Garnish with parsley, if desired. Makes 2 servings. important to allow new leaves to form in order to enjoy tomatoes late in the season. S. S mucker Ronks
Significant historical Pennsylvania newspapers