Breakfast Favorites
Tired of the same old things for
breakfast? Looking for some new
recipes for a weekend brunch?
Brighten your mornings with a
little inspiration.
Transform whole wheat toast
into an ,elegant breakfast entree,
topped with sauteed apple slices
simmered in maple syrup and
spiced with cinnamon.
Make a vegetable frittata for a
leisurely breakfast or brunch. It
takes Just minutes to prepare for
baking, and offers satisfying eat
ing with just 154 calories per
serving.
Add sweetness to your morn
ings with sweet potato and raisin
quick bread. Whether served plain
or toasted, it’s great for breakfast
or snacks.
In a hurry? Prepare French toast
at your convenience, freeze it, and
all you need to do is pop a piece
into your toaster to reheat. Top it
with something different each
time.
Add a little pizzaz to your break
fast egg with a dollop of taco sauce
or roll it into a tortilla or stuff it into
a pita bread.
BAKED GRAPEFRUIT
A grapefruit per serving
1 teaspoon butter
1 teaspoon cinnamon-sugar
mixture
1 maraschino cherry
Preheat oven to 3SO degrees.
Cut each grapefruit section to
loosen the flesh from the mem
brane. Remove seeds. Dab with
butler, sprinkle with cinnamon
sugar mixture. Place on a baking
sheet and bake for IS minutes.
Remove from oven and place in
broiler. Broil S minutes, until hot
and bubbly. Serve with cherry in
center.
FRUIT CRUNCH
16-ounce can apple pie filling
Vi cup flour
Vi cup oatmeal
1 cup sugar
'A teapsoon salt
1 teaspoon cinnamon or nutmeg
1 egg, beaten
Vi cup melted butter, optional
In a greased 8-inch square pan,
pour in fruit, spreading evenly.
Combine flour, oatmeal, sugar,
salt, cinnamon, and egg until
crumbly, sprinkle over top. If
desired, for a crunchier top, drizzle
butter over top. Bake at 3SO
degrees for 33 to 40 minutes or
until golden brown.
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
January
15- Pasta Dishes
22- One-Dish Dinners
29- Cooking With Lamb
February
Home On The Range
SWEET POTATO AND
RAISIN BREAD
1 cup flour
'A cup whole-wheat flour
1 teaspoon baking powder
Vi teaspoon baking soda
1 teaspoon ground cinnamon
A teaspoon ground allspice
1 egg
'A cup packed brown sugar
A cup milk
/* cup vegetable oil
1 cup peeled, grated fresh sweet
potato, packed
A cup raisins
Preheat oven to 350 degrees. In
medium bowl, sift together flours,
baking powder, baking soda, and
spices. In a large bowl, beat egg
and sugar until light and fluffy.
Gradually add milk and oil, con
tinue beating for 1 minute. Stir in
sweet potato and raisins. Add the
dry ingredients and stir until just
blended. Pour into a greased
Bx4-inch loaf pan. Bake 50 to 60
minutes. Let stand for 10 minutes
before removing and cooling on a
rack. Makes one loaf.
ZUCCHINI AND SCALLION
2 cups unpeeled, diced zucchini
1 tablespoon butter
'A cup soft whole wheat bread
crumbs
'/i cup milk
y 1 cup scallions
6 eggs, beaten
'A cup grated Parmesan cheese
Salt and pepper, to taste
Garnish with cherry tomato
wedges
Sprinkle zucchini with salt and
drain for IS minutes; pat dry. Pre
heat oven to 3SO degrees. Melt but
ter in a medium skillet. Add zuc
chini and saute over medium heat 3
minutes. In a large bowl, combine
bread crumbs and milk; let stand S
minutes. Stir in cooked zucchini,
scallions, and eggs; season with
salt and pepper. Pour mixture into
a buttered 9-inch pie plate;
sprinkle with Parmesan cheese.
Bake 25 mintues or until set. Cut
into wedges. Garnish with tomato.
Serves 6.
STRAWBERRY ROMANOFF
TOPPING FOR WAFFLES
1 cup whipping cream
V* cup confectioners’ sugar
16-ounces frozen strawberries,
defrosted and drained
Beat cream until thickened; add
sugar. Continue beating until stiff.
Yields: 2‘A cups.
Favorite Muffins
FRITTATA
French toast continues to be a breakfast favorite. A time-saver Is to make a batch
ahead of time, refrigerate, and warm in toaster or microwave oven when ready to use.
CINNAMON APPLE TOAST
3 medium cooking apples
2 tablespoons butter
3 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
% teaspoon ground cinnamon
4 slices whole-wheat bread,
toasted
1 tablespoon sugar
Preheat oven to 500 degrees.
Peel, core, and thinly slice apples.
In a medium non-stick skillet, melt
butter over medium heat Add
apples, syrup, lemon juice, and
cinnamon. Cook about 5 minutes
or until apples ate soft. Drain and
reserve the cooking liquid. Allow
apples to cool a few minutes. Place
toasted bread on a lightly buttered
baking sheet. Divide apples equal
ly, overlapping the slices in a spiral
design. Sprinkle apples with sugar.
Bake about S minutes or until the
apples are hot and bread is crisp.
Drizzle the reserved liquid over the
apples and serve immediately.
Serves 4.
EASY ORANGE
FRENCH TOAST
6 eggs
'/> ucp orange juice
V* cup milk
Vi cup sugar
1 tablespoon grated orange peel
'A teaspoon vanilla
V* teaspoon ground nutmeg
8 slices day-old raisin bread
Confectioners’ sugar, optional
Grated orange peel, optional
In medium bowl, beat together
eggs, juice, mil, granulated sugr, 1
tablespoon grated orange peel,
vanilla, and nutmeg until well
blended. Pour half of the egg mix
ture into a 13x9x2-inch pan. Place
bread slices in the egg mixture.
Turn slices and tystand, until egg
mixture is absorbed. Place bread
slices in single layer on 2 well
greased baking sheets.
Bake in preheated 375 degree
oven 10 minutes. Turn slices. Con
tinue bakiSng until golden brown,
about 10 minutes. Sprinkle with
confectioners’ sugar and top with
grated orange peel, if desired.
Serve immediately.
(Turn to Pago B«)
Featured Recipe
Easy Steps To an Omelet
For economy, versatility and even
elegance, a quick-and-easy omelet is
a cook’s delight. Because eggs offer
high-quality protein at a bargain
price, an omelet is a great budget
stretcher. When eggs are 90 cents
a dozen, a plain 2-egg omelet costs
only about 16 cents!
Appropriate as morning eye
openers and as midnight snacks,
omelets fit today’s meal-in-a-minute
needs. They adapt well when family
members need to eat at different
times or simply have different food
preferences.
Almost any food including left
overs can fill an omelet, so it can
be diet-wise, hearty, plain or fancy.
Prepare the filling before you begin
to cook the omelet. A just-cooked
omelet will be hot enough to melt
cheese and warm some filling in
gredients such as yogurt, peanut
butter, jelly, or chopped fhiits. Fully
cook raw foods or heat refrigerated
foods.
Best of all its attributes, an omelet
can be ready to fill in less than a
minute!
1. Beat together 2 eggs, 2 table
spoon* water, 1/8 teaspoon salt,
a dash of pepper and/or your
favorite herb until blended.
2. In 7- to 10-inch omelet pan or
skillet over medium-high heat, heat
1 tablespoon butter until just hot
enough to sizzle a drop of water.
Or, use vegetable spray-on for less
calories and fat. Pour in egg mixture.
(Mixture should set immediately at
edges.) x
fe- &
3. With an inverted pancake turn
er, carefully push cooked portions
at edges toward center so uncooked
portions can reach hot pan surface.
4. While drawing cooked portions
toward center, tilt pan and move
cooked portions as necessary.
5. While top is still moist and
creamy-looking, spoon about 1/2 cup
filling on one side of omelet. With
pancake turner, fold unfilled side of
omelet over filling.
6. Slide omelet from pan onto plate
or invert onto plate with a quick flip
of the wrist.
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