eakfast Ideas You Won’t Skip The best breakfasts have an ele ent of surprise and :light...healthy is great but, iless food also tastes great, (body particularly the kids eager to eat it. With today's hectic schedules, ne and ease of preparation are viously also critical factors. Pairing meat with a part-skim ilk cheese both excellent pro in sources offer a variety of holesome, energy-boosting ways start the day. Everyone loves pizza and the ortcut mini pizzas with pizazz ve a savory twist to tradition. >mplete with colorful veggies hidden nutritional plus they to advantage of leftover cooked Pie for breakfast? Why not if it’s le cheese and roasted red pepper t? Try these intriquing recipes to ke breakfast the favorite meal the day. PANCAKES WITH SAUSAGE GRAVY ncakes; 2 cups Bisquick mix 2 eggs 1 cup milk Beat eggs and milk. Add Bis lick and mix well. Fiy in skillet itil lightly browned on both des. While frying pancakes akes sausage gravy. (usage; 1 to 2 pieces leftover sausage 1 teaspoon butter 2 cups milk 2 tablespoons flour Cut leftover fried sausage into tiny pieces. Fry lightly in butter. Add milk to the sausage. Bring to the boiling point. Mix flour and a little water and use it to thicken the sausage and milk. Spoon sausage gravy over warm pancakes and enjoy. Lucille Martin Reinholds OATS AND BARLEY A Breakfast to Last All Day Johnny Cash’s Favorite 1 cup quick cooking barley 1 cup quick cooking oatmeal Salt Boil barley for one minute. Add oatmeal. Take OB' burner. Stir just a few seconds. This keeps the grain crunchy. Add sugar or honey with milk to taste. Add fresh fruit. Skip lunch! 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 sub mit. Send your recipes to Lou Ann Good, Lancaster Farm ing, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. January 7- Your Favorite Soup 14- Bread and Bread Rolls 21- Pizza Week 28- Beef For Dinner BREAKFAST CASSEROLE 6 eggs 2 cups milk 2 teaspoons dry mustard 1 teaspoon Worcestershire sauce 'A pound cheese 2 cups bread cubes 6 slices bacon, fried (or ham pork roll or sausage) 1 teaspoon salt Pepper to taste V* cup melted butter (optional) Lightly grease a 9x13-inch pan. Beat eggs, add milk and remaining ingredients. Cover. Let stand over night Bake for one hour at 32S degrees with foil on pan. Then uncover for additional IS minutes. Serves 6 to 8. Judith Zimmerman Lebanon BATTLE BREAKFAST 1 pound beef, cut into 'A -inch cubes 2 chives, chopped 1 clove garlic, crushed 4-ounce can mushrooms, drained, chopped Pinch oregano Pinch MSG Salt and pepper to taste 'A cup melted butter 6 eggs Saute beef, chives, garlic, mushrooms, oregano, MSG and salt and pepper in melted butter in skillet until meat is tender. Add eggs. Cook until eggs are set but not dry, stirring constantly. Yield: 6 servings. MINI PIZZAS WITH PIZAZZ 2-3 tablespoons olive oil 'A cup diced onion 'A cup diced green pepper 2-3 teaspoons Italian herb seasoning 2 cups diced or thinly sliced lef tover pork 2 cups shredded cheese l/icups quartered cherry tomatoes 8 halved and toasted English muffins Heat olive oil over medium high heat and saute onion with pepper 3 minutes. Add herb sea soning and pork and saute another minute. In a bowl, toss cheese with tomatoes. Heat oven to 350 degrees. Using a 'A cup measure, if available, mound a scant ‘A cup of the mix ture on each muffin half. Arrange on a baking tray and bake 6 to 8 minutes, until melted. , Blue Cheese and Roasted Red Pepper Tart features a foolproof, buttery crust easy enough for novice cooks to make. Serve this simple yet elegant tart for holiday brunch or breakfast. PARMESAN EGG CASSEROLE 8 hard-boiled eggs, sliced 2 tablespoons butter 2 tablespoons flour 1 cup milk 'A teaspoon salt '/• teaspoon pepper 'A cup Parmesan cheese Arrange eggs in casserole. Melt butter in saucepan. Stir in flour until smooth. Add milk gradually. Bring just to the boiling point, stir ring constantly; reduce heat. Cook for 3 to 5 minutes longer. Add salt and pepper; mix well. Pour over eggs. Sprinkle with Parmesan cheese. Yield: 6 servings. ROSALYNN CARTER’S GRANOLA A cup butter 'A cup honey 3 cups oats 'A cup untoasted sunflower seed 'A teaspoon cinnamon Chopped pecans Vi cup wheat germ Vi cup raisins Melt butter in a 9x 13-inch bak ing dish. Stir in honey. Add oats, sunflower seed, cinnamon and pecans: mix well. Bake at 350 degrees for 15 minutes, stirring frequently. Stir in wheat germ. Bake for 10 minutes longer or until lightly browned. Add raisins; mix well. Cool completely. Store in air tight container. Use as cereal or as a garnish on cereal or yogurt Yield: 6 cups. Featured Recipe Bob and Annette Hughes operate Rainbow Apiaries on their East Earl farm. In addition to selling honey, the commercial beekeepers also make numerous types of candles from beeswax and have bee and candle making supplies. Hughes also will be teaching two different courses at the Garden Spot High School Adult Education Program. One is beekeeping and the other is candlemaking. For more information, look for the feature story, on the Hughes in this section. Here is a recipe for homemade bread with honey that Hughes often makes. COLONIAL YEAST BREAD 'A cup commeal 'A cup honey 1 tablespoon salt 2 cups boiling water /i cup vegetable oil 2 packages dry yeast 'A cup warm water ’A cup whole wheat flour Vi cup rye flour 4Vi -SVi cups flour In a mixing bowl, combine corneal, honey, salt boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cormeal mixture. Add whole wheat flour, rye flour, and enough all-purpose flour to form stiff dough. Turn out onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about I'A hours. Punch down dough. Divide into two balls. Cover and let rest 10 minutes. Shape into 2 loaves and place in two loaf pans. Cover and let rise until doubled, about VA hours. Bake at 375 degrees for 35 to 40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and cool. (Turn to P«0o B 8)
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