t'l&tancfcster Farming', Friday, January 9, 1998
Build A Better
Breakfast
Build a better breakfast than a
bowl of store-bought cereal. These
recipes arc better lasting, better for
you. and better looking, which
appeals to family and guests.
“Breakfast is Alverna Martin’s
favorite meal to prepare. She and
several other readers sent in sever
al favorite breakfast recipes for our
readers to enjoy.
Enjoy fruit for breakfast? For a
free copy of Fruit Fables, filled
with fruit recipes and whimsical
stories, write to Oregon Fruit Pro
ducts Co., Dept. 1197, P.O. Box
5283, Salem, OR 97304 or call
1-800-394-9333.
CORN PONG
1 cup sugar
14 cup shortening or oil
114 cups milk
114 cups flour
114 cups commeal
2 eggs
3 teaspoons baking powder
1 teaspoon salt
Mix liquids and eggs. Add dry
ingredients. Mix well. Bake in a
loaf pan at 325 degrees, about 40
minutes. Serve warm with milk
and fruit if desired.
Alveraa Martin
Wellsboro
An omelet Is simply an egg envelope that can hold what
ever you have a taste for or have on hand.
BAKED OATMEAL
'A cup oil or applesauce
2 eggs
% cup brown sugar
3 cups quick oats
2 teaspoons baking powder
V* teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
Raisins, dates, apples, etc.
Stir together liquids and beaten
eggs. Add dry ingredients and stir
well. Add your choice of fruit, if
desired. Chop large pieces). Bake
at 350 degrees for 20-30 minutes.
Serve warm with milk.
Alveraa Martin
Wellsboro
HOT COCOA
1 tablespoon cocoa
1 tablespoon sugar
Dash salt
'A cup hot water
% cup milk
Mix together cocoa, sugar, and
salt in a saucepan, add hot water.
Place over low heat, bring to a boil.
Boil for two minutes, stirring con
stantly. Add milk and heat slowly.
Do not boil. Serve hot Can be
doubled for larger servings.
Kristina Pardoe
Sullivan Co. Dairy Princess
:*W *
SPICE BUTTERMILK
PANCAKES
2 cups sifted all-purpose flour
IK teaspoon baking soda
K teaspoon salt
2 tablespoons sugar or
molasses*
1 teaspoon cinnamon
1 teaspoon cloves
K teaspoon ginger
2 eggs
2 cups buttermilk
IK teaspoon melted butter
Sift together all dry ingredients.
Beat eggs until light, add dry
ingredients alternately with butter
milk, beating until smooth. Add
melted butter and stir.
Pour on heated griddle to about
5-inches in diameter. Cook until
browned underneath and bubbly
on top. Flip and cook other side.
Makes about 20 pancakes.
*lf using molasses, beat into
eggs before adding remaining
ingredients.
Good with lemon syrup, apple
cider syrup, or regular maple
syrup.
SAUSAGE AND
EGG DELIGHT
1 pound sausage ex' other fully
cooked meat
6 slices bread
I'A cup grated cheese
6 eggs
2 cups milk
y* teaspoon salt
/* teaspoon pepper
1 teaspoon dry mustard
Dash paprika
Fry and chop meat Tear up
bread. Butter a 9x13-inch pan.
Layer with meat, bread, and
cheese. Beat eggs, milk, and sea
sonings. Pour over mixture in pan.
Cover and refrigerate overnight or
prepare in the morning and let set a
few minutes.
Bake covered 40 minutes at 325
degrees. Uncover and bake IS
minutes more or until nicely
browned and set. Do not overbake.
Alveraa Martin
Wcllsboro
' **
A delightful way to serve quiche it in Egg Pepper Pott.
BREAKFAST PIZZA
1 pound sausage
4 eggs
K cup water
1 package refrigerated crescent
roll dough
2 cups shredded Cheddar cheese
or other
Brown sausage. Press crescent
roll dought onto an ungreased
9x13-inch pan, filling any opening
by pressing dough together. Mix
water and eggs. Pour over tolls.
Crumble sausage over egg mix
ture. Sprinkle cheese on top. Bake
at 350 degrees approximately 20
minutes.
OMELET WAFFLES
4 eggs, separated
V> cup all-purpose flour
6 tablespoons hot water
l A teaspoon salt
'A teaspoon pepper, optional
2 tablespoons melted butter
2 tablespoons chopped fresh
parsley
Heat waffle maker, brush with
oil or non stick cooking spray.
Beat egg yolks until lemon yellow.
Beat together flour, water with salt
and pepper and butter until smooth
and beat into die beaten egg yolks.
Beat egg whites and fold into the
egg yolk mixture along with the
parsley. Bake 2 minutes on hot
waffle iron. Serves 2-3.
B. Light
Lebanon
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, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date.
January -
17- Soups & Stews
24- Pizza Month
31» Low Fat Recipes
February 07- Muffin Mania Week
Ji* >
flu
*
**ia
Alvcrna Martin
Wellsboro
B. Light
Lebanon
Recipe Topics
. :J
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£ \ A
STICKIE QUICKIE BUNS
VA cups flour
2 tablespoons dry yeast
A cup milk
*A cup hot -water
'A cup oil
'/ cup or less sugar
1 teaspoon salt
1 egg, beaten
VA cup flour
Topping;
Y* cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 A cup chopped nuts
1 tablespoon com syrup
1 tablespoon water
In large mixing bowl, combine
'A cup flour and yeast. Mix next si*
ingredients well and add to flout
and yeast Beat on high speed for
three minutes. Stir in remaining
flour by hand or dough hook. Cov
er and let rise 30 minutes.
While dough is rising, combine
topping ingredients in a saucepan
and heat until melted. Pour into
9x13-inch pan. Stir down batter
and drop by tablespoons onto top
ping. Bake at 375 degrees for li
minutes. Cool one minute. Cover
with cookie sheet and carefully,
but quickly, invert to remove from
pan.
Note: this recipe can be pre
pared the night before and covered
and refrigerated. Next morning,
remove from refrigerator before
heating oven. Bake as directed.
Although this recipe looks long
it is quick to prepare.
Alverna Marta
Wellsboro
(Turn to Pafl* B 6)
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