b: 12-Lancaster Farming, Saturday, May 3, 2003 • • Get Cracking For National Egg Month This spring, dairy farmers from America’s heartland are sharing their favorite make ahead brunch recipes so you can spend less time in the kitchen and more time with family and friends. Susan Troyer of Frostheart Farm in Waterford, “Grandma” Mary Mack of Kylecrest Hol steins Farm in EUdiom, Wis., and Dorothy Void of Dorrich Dairy in Glenwood, Minn., have never met, but they have some thing in common all enjoy cooking hearty brunches for their loved ones with delicious farm fresh foods their families are ded icated to producing. GRANDMA MACK’S BREAKFAST DELIGHT I tube (8-ounce) refrigerated crescent rolls 2 cups cubed fully cooked ham 5 eggs Vi cup milk Dash of salt and pepper 2 cups frozen hash brown pota- Featured Recipe The diets of those who live near the Mediterranean often in clude an abundance of fish and seafood. Because cold water fish supply beneficial omega-3 fatty acids, it’s suggested that Ameri cans include them in greater quantities in our diets. For this dish, choose tuna or salmon to mix with snappy red peppers and garlic mayonnaise. After you spread this flavorful, quick-fix base in rolls and break in eggs, the neat individual servings will bake unattended while you prepare a salad or fruit course. Use moz zarella as the finishing touch on this pretty presentation. For more easy egg recipes, check out the web site www.ae b.org. LAND AND SEA BAKE 3 Kaiser, seeded or other round rolls (about 4-inch diameter), uncut 'A cup reduced-fat mayonnaise 1 teaspoon chopped garlic 12-ounce jar roasted red peppers, drained, coarsely chopped (about 1 cup) 3-ounce pouch tuna in water, undrained OR 6-ounce can tuna or salmon in water, drained 3 eggs 3 tablespoons shredded part-skim, low-moisture mozzarella cheese Slice tops off rolls about 'h inch from top. With fork, scrape out insides and bottoms of rolls, leaving about '/2-inch wall all around. Save crumbs for another use. Set rolls aside. In medium bowl, stir together mayonnaise and garlic until well blended. Stir in peppers and tuna until evenly coated with mayonnaise mix ture. Spoon Vi cup pepper and tuna mixture over bottom and up sides of each roll to form a nest. Place rolls and tops, cut side up, on baking sheet. Break and slip an egg into each nest. Bake in preheated 325 degree oven until egg whites are com pletely set and egg yolks begin to thicken but are not hard, about 25-35 minutes. Sprinkle each serving with 1 tablespoon cheese. This Cheesy Breakfast Bake makes a nutritious a one dish meal. Grandma Mack’s Break fast Delight. toes, thawed VA cups (6-ounce) cheddar jack shredded cheese Arrange the crescent rolls on the bottom of a 13x9x2-inch bak ing pan. Place the ham on top of the crescent rolls. Beat the eggs, milk, salt, and pepper; set aside. Layer the hash browns over the ham, then pour the egg mixture over the hash browns. Top with cheese. Bake at 375° for 30 min utes. Makes 8 servings. Grandma Mary Mack Elkhorn, Wis. CHEESY HOLIDAY BREAKFAST BAKE 8 frozen hash brown patties, thawed 4 cups (16-ounce) mild Ched dar shredded cheese 1 pound of fully cooked sau sage or ham 7 eggs 1 cup milk x h teaspoon salt X A teaspoon ground mustard Place hash browns in a single layer in a greased 13x9x2-inch baking pan. Sprinkle with cheese and sausage or ham. In a bowl, beat eggs, milk, salt, and mus tard. Pour over cheese and meat. Cover and bake at 350° for 1 hour. Uncover and bake 15 min utes longer or until edges are golden brown. Check if done by inserting a knife. If it comes out clean, breakfast is ready to eat. Makes 8 servings. Susan Troyer Waterford CHEESE BRAN MUFFINS 1 cup whole bran VA cup sour milk or buttermilk or yogurt l A cup butter l A cup white sugar legg VA cup all-purpose flour 2 teaspoons baking powder Vi teaspoon salt Vi teaspoon baking soda 1 cup shredded old cheddar cheese 1 tablespoon ground pepper Soak bran in sour milk. Cream butter and sugar. Beat in egg. Stir together dry ingredients and add to creamed mixture al ternately with the bran, starting and ending with flour mixture. Stir in cheese. Fill greased muffin cups and bake 375° for 20-30 minutes. Serve warm! Ginny Ranck Paradise CRANBERRY SOUR CREAM CRUMBLE Va cup chopped almonds or walnuts Topping: Va cup all-purpose flour Vi cup sugar Va cup chopped almonds or walnuts 'A cup butter, melted Va teaspoon vanilla Coffee Cake: 1 cup sugar Vi cup butter, softened 1 teaspoon vanilla 2 eggs 2 cups all-purpose flour VA teaspoons baking powder Vi teaspoon baking soda Va teaspoon salt 1 cup light sour cream or non fat sour cream 1 cup whole cranberry sauce Heat oven to 350°. Sprinkle V* cup chopped almonds or walnuts on bottom of greased 9-inch springform pan or 10-inch tube pan; set aside. In medium bowl stir together all topping ingredients until crumbly; set aside. In large mixer bowl combine 1 cup sugar, Vi cup butter, and 1 teaspoon vanilla. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Add Enter Lancaster Farming’s annual Dairy Recipe Drawing, and you could receive one of these prizes. Lou Ann Good, food and family features editor, dis plays some of the prizes totaling $5OO. Dairy Recipe Drawing Moo'ves Into The Spotlight EPHRATA (Lancaster Co.) June Dairy Month is “moov ing” the calendar of events. That means it’s time to send in your favorite recipe using dairy products for Lancaster Farming’s annual dairy recipe drawing. June Dairy Month salutes dairy farmers everywhere for their hard work in providing milk, which we so often take for grant ed. Lancaster Farming’s annual drawing reminds us of the won derful dairy products available to produce culinary delights. To enter the drawing, select your favorite recipe, which must include a substantial amount of at least one dairy product. These ingredients count as a dairy product; milk, cream, sour cream, whipped cream, butter, yogurt, buttermilk, dry milk, ice cream, and all hard and soft cheeses. Please check your ingredients carefully. Margarine and non dairy substitutes such as frozen whipped topping do not qualify as dairy products. Dpiry recipes are needed for appetizers, soups, breads, en trees, vegetables, desserts, beverages, snacks, and salads. Clearly print or type your recipe entry. Be sure to give accu rate measurements, temperatures, cooking and baking times, sizes of baking dishes to use, and other beneficial information. We reserve the right to disqualify entries if these guidelines are not followed. With your entry, include a few paragraphs about yourself and your family. Although it is not required, a photograph of you and your family is preferred. We and our readers love to “see” the people who send in the recipe. Photographs will be returned if you write your name and ad dress on the back of the photo. Only one entry per family allowed. This contest is for adults who are 18 years old and older. We require this age because chil dren who send in recipes often inadvertently miss measure ments, ingredients, or parts of the instructions. Send your recipe, photo, and accompanying information with your complete address; otherwise, we cannot mail your prize if you win. We are astonished when we see how many people do not include their full address and therefore forfeit receiving a prize. Send entries immediately. Entries must be postmarked by June 2 to be eligible for the drawing. The state dairy princess and alternates will select the winners through a random drawing. Recipe entries will be printed throughout the month of June. A list of the winning names will appear in the June 28 issue of Lancaster Farming. Send your entry to Lou Ann Good, Lancaster Farming Dairy Drawing, P.O. Box 609, 1 E. Main St. Ephrata, PA 17522, or e-mail your entry and digital photo to LGOOD.EPH® LNPNEWS.COM. eggs; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Continue beating, adding 2 cups flour, baking pow der, baking soda, and salt alter nately with light sour cream or non-fat sour cream, until well mixed (1 to 2 minutes). Spoon half of batter into pre pared pan; spread to cover bot tom. Spoon cranberry sauce over LOU ANN GOOD Food And Family Features Editor batter; spread to edges. Spoon re maining batter over cranberry sauce; spread to cover. Sprinkle topping over batter. Bake for 70 to 85 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack; remove sides of pan. Makes 12 servings. Ginny Ranck Paradise
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