82-Lancaster Farming, Saturday, February 22, 2003
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CRUSTLESS BACON
And EGG QUICHE
8 strips bacon fried, crumbled
1 Vz cups milk
Vz cup biscuit or pancake mix
3 eggs
Va cup melted margarine
dash pepper
1 cup cheese shredded
In a blender combine milk, bis
cuit mix, eggs, margarine, and
pepper. Blend for 15-30 seconds.
Pour into 9-inch pie pan. Sprin
kle bacon and cheese on top gent
ly pressing below surface with
fork. Bake 350° for 30 minutes or
until done. Let stand 10 minutes.
Yields 4-6 servings.
Twila Martin
Waynesboro
STUFFED EGG
STRAVAGANZA
Cut 1 large french loaf (or
bread of choice) lengthwise and
hollow out. Cut extra bread for
stuffing and freeze. Spread cavity
with 2 tablespoons butter and
line with ham slices. In frying
pan lightly scramble 8 eggs in 2
tablespoons butter. While still
quite moist pile into bread. Top
with cheese. Cover with top of
bread. Wrap in greased foil and
bake at 375° for 15-20 minutes.
Cut into thick slices and serve.
Twila Martin
Waynesboro
BANANA-OATMEAL
BREAKFAST BRULEE
4 cups (1 quart) fat free milk
2 cups quick-cooking rolled
oats
'A teaspoon salt
6 tablespoons brown sugar, di
vided use
1 cup lowfat French vanilla yo
gurt
2 bananas, thinly sliced
1. Combine the milk, rolled
oats, salt, and 2 tablespoons of
the brown sugar in a large sauce
pan and mix well. Bring to a boil
over medium heat Continue to
cook, stirring constantly for 1
minute.
2. Spoon 1 cup of the oatmeal
into each of 4 au gratin dishes or
ovenproof bowls. Press the oat
meal down with the back of a
spoon to spread it evenly over the
bottom of the dish. Top each
serving with 'A cup of the yogurt,
spreading it evenly over the en
tire surface. Arrange Vi of a sliced
banana evenly over the top of
each serving and then sprinkle
each with 1 tablespoon of the re
maining brown sugar.
Arrange the dishes on a baking
sheet or in a large baking pan
and place under a preheated
broiler until the sugar starts to
bubble and turn dark, about 1 to
2 minutes. Serve immediately.
Makes 4 servings.
National Dairy Council
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If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
March
1 Using Potatoes
8 Nutty Recipes
15 Favorite Suppers
22 Springtime Desserts
BANANA BREAKFAST
SHAKE
IVz cups fat free milk
1 peeled and sliced medium
banana, frozen~
Vz teaspoon vanilla extract
Va teaspoon almond extract,
optional
Cinnamon for garnish, option
al
1. In a blender container com
bine all ingredients, except cinna
mon.
2. Blend until smooth, about 20
seconds.
3. Pour into glasses and gar
nish with a sprinkle of ground
cinnamon, if desired. Makes 2
servings.
-Wrap sliced banana in plastic
wrap or place in a freezer storage
bag. Freeze several hours or over
night.
National Dairy Council
SAUSAGE And
EGG DELIGHT
1 pound meat, cooked or fried;
sausage, ham, bacon, hot
dogs, etc.
6 slices bread, torn to pieces
VA cup grated cheese
6 eggs
2 cups milk
3 A teaspoon salt (optional)
5 A teaspoon pepper (optional)
1 teaspoon dry mustard (op
tional)
dash of paprika (optional)
Mix all together and pour into
9 x 13-inch greased pan. Bake
uncovered at 325° for 40-60 min
utes. Do not overbake.
Can be assembled the day be
fore and kept refrigerated until
ready to bake.
OATMEAL PANCAKES
1 cup oatmeal
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
VA cup milk
'A cup oil
1 teaspoon lemon juice
Mix in order given. Fry in oil
in skillet.
CHEDDAR APPLE
COFFEE CAKE
WITH MAPLE DRIZZLE
Coffee Cake:
3 cups apples, peeled and
chopped
2 cups Cheddar cheese,
shredded
1 can (12 ounces) refrigerated
flaky biscuits
Vi cup brown sugar, firmly
packed
'A teaspoon apple pie spice
'A cup pure maple syrup
1 egg, lightly beaten
'/2 cup pecans or walnuts,
chopped
Maple Drizzle:
Eggs Ottawa with Canadian bacon and cheese is a visual take on Eggs Benedict cre
ated at Delmonica’s Hotel in New York. If served with fresh fruit and a muffin, Eggs Ot
tawa makes a great brunch dish at 400 calories.
1 package (3 ounces) cream
cheese, softened
Vi cup confectioners’ sugar
3 tablespoons maple syrup
Preheat oven to 350°F. In a
9-inch square, nonstick baking
dish, evenly spread half of the
apples and half of the Cheddar
cheese over the bottom of the
pan. Separate biscuit dough into
individual biscuits; cut each bis
cuit into fourths. Arrange biscuit
pieces, pointed ends up, over the
apple and cheese mixture. Top
evenly with remaining apples and
cheese.
In a small mixing bowl, com
bine brown sugar, apple pie spice,
maple syrup and lightly beaten
egg, mixing well. Stir in nuts.
Spoon mixture evenly over bis
cuit pieces and apple mixture in
pan. Bake for 35 to 45 minutes,
or until nicely browned. Cool for
10 minutes.
For maple drizzle, whisk
cream cheese, confectioners’
sugar and maple syrup to create
a consistency that allows easy
drizzling. Additional maple syrup
may be added if needed. Drizzle
over warm coffee cake. Serves 9.
American Dairy Association
CHEESY TREASURE
MUFFINS
1 egg, beaten
1 cup milk
'A cup butter, melted
'A cup sugar
2 cups self-rising cake flour,
unsifted
'A cup green onions, chopped
4 slices bacon, cooked, drained,
and crumbled
Vi cup Swiss cheese, shredded
Vi cup sharp Cheddar cheese,
shredded
8 ounces Jalapeno Jack or
Colby Jack cheese, cut into
3 /4-inch cubes
Preheat oven to 400°F. In a
bowl, mix egg, milk, butter and
sugar. Slowly stir in flour. Fold in
the green onions, bacon, Swiss
cheese and X A cup Cheddar
cheese. Fill muffin compartments
Vi full.- Place one cube of Jalape
no Jack cheese in middle of each
/^iedpe
Breakfast recipes can be transformed into healthier dishes
using flavorful alternatives. Graham Kerr of television cooking
fame said that substituting Egg Beaters for whole shell eggs can
be used to create breakfast casseroles and omelets.
In your recipes, simply substitute V* cup Egg Beaters for each
whole egg.
Despite popular belief that egg alternatives are fake, Egg
Beaters contains 99 percent real eggs, but only the best part
the whites. The other one percent consists of vitamins and other
nutrients that would otherwise be lost when the yolk is removed.
Here is a recipe using Egg Beaters. If you prefer, substitute
shell eggs for the Egg Beaters.
EGGS OTTAWA
1 teaspoon non-aromatic olive oil
4 sliced mushroom caps
2 teaspoons lemon juice
Vi teaspoon dill weed
Vs teaspoon ground cayenne pepper
2 teaspoons margarine
VA cups Egg Beaters OR 6 shell eggs
2 English muffins, split and toasted
4 slices Canadian bacon
8 slices low-fat mozzarella cheese
1 tablespoon finely chopped green onions
Heat oil in a chefs pan on medium heat. Set the mushroom
caps in hot pan stem side up. Pour Vi teaspoon lemon juice in
each one and season with dill weed and cayenne pepper. Cook 6
minutes or until lemon juice starts to steam. Turn and cook one
more minute. Remove to a warm plate and cover.
Wipe out the pan and melt margarine on medium high heat.
Pour in Egg Beaters and let it start to cook on the bottom with
out stirring. Egg substitute needs to be handled gently. Slowly
push the cooked part of the egg to the center of the pan with a
spatula. When it’s ready, it will still be slightly runny on the top.
Please don’t overcook.
Preheat boiler. Place the toasted muffin halves on the rack on
a broiler pan. Lay Canadian bacon on the muffin. Cover each
muffin with 'A of the cooked Egg Beaters, press down firmly to
make an even mound. Set the cooked mushrooms, stem side
down, on top of the eggs and push down so the egg goes up into
the cavity. Top with two slices overlapping mozzarella. Place
under broiler iVi minutes or until cheese is melted and begins to
brown. Sprinkle with green onions and serve. Serves 4.
muffin compartment on top of
batter. Continue to fill muffin
compartments with batter until 2 A
full. Top with remaining Ched
dar cheese. Bake muffins for 15
to 20 minutes or until golden
brown. Let stand 5 minutes be
fore removing from pan. Serve
warm. Makes 10 muffins.
~lf necessary, grease before
filling.
American Dairy Association
HARVEST CHEDDAR
BREAKFAST PIZZA
1 package (15 ounces) refriger
ated pie crust
Cooking spray
1 cup ricotta cheese
6 slices bacon, cooked, drained
and crumbled
IV* cups apple pie filling
2 tablespoons brown sugar
Vi teaspoon ground cinnamon
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