For a hearty breakfast, try this combination
of potatoes, bacon, and eggs, which is
particularly easy to serve to a large group.
16 strips bacon, diced
6 medium potatoes, boiled and diced
8 large eggs, beaten
Salt and pepper to taste
Cook the bacon in a skillet over medium heat.
(I cut the bacon in one inch sections with
kitchen sissors while the strips are still together.)
When the bacon is almost crisp, add the potatoes
to the pan, reserving enough of the
bacon fat so the potatoes will not stick.
Fry the potatoes until they are crisp and crusty.
Season to taste with salt and pepper.
Pour the eggs over the bacon-potatoes.
When the bottom is set, place a buttered plate
over the skillet and invert the omelet onto the plate.
Slide the omelet back into the skillet and brown.
When done, cut into wedges and serve.
STRAWBERRY CHEESECAKE FRENCH TOAST
1 cup ricotta cheese
3 Tbsps powdered sugar
1 Tbsp vanilla extract
16 slices French or Italian Bread
(1/3" thick) -- diagonally sliced
2 large eggs
1 cup milk
1 + 1/2 Tbsps butter
2 cups strawberries -- hulled and sliced
Stir together ricotta cheese, powdered sugar,
and vanilla until smooth.
Spread 8 bread slices with mixture and top
with remaining slices, as with a sandwich.
Mix together beaten eggs, and milk.
Melt butter in frying pan
over medium to medium-high heat.
Dip ricotta sandwiches in egg mixture.
Fry until golden brown on both sides,
about 5 minutes in all.
Remove onto plate and garnish with strawberries.
Top with syrup.
The secret is in the Hollandaise sauce,
which can be easily prepared in a blender.
For each adult serving, you will need:
2 slices of ham or Canadian bacon
2 English muffin halves
2 poached eggs
Garnish: parsley, chives,
green onions, pimento strips
Begin by warming the plates,
by either placing them on an electric warming tray
or warm them in the oven (if they are ovenproof).
Hot out of the dishwasher works, too.
For the Hollandaise sauce you will need:
1/4 lb. (1 stick) butter
3 egg yolks
1/2 tsp. dry mustard
1 Tbsp. lemon juice
1/8 tsp. salt
Several dashes of Tabasco Sauce
Place all ingredients except the butter
into the blender container.
Place the butter in a saucepan and set aside.
Place the Canadian bacon (or ham) in a single layer
on a foil-lined cookie sheet in a 375 degree oven.
Toast the English muffins,
butter them and place in the oven.
Poach the eggs. While they are poaching,
heat the butter for the Hollandaise to very hot
and bubbling, but not until it starts to bown.
When the eggs are ready,
place the muffins on the warmed plates,
then the bacon (or ham), then the eggs
(which have been drained as they
were removed from the skillet with a slotted spoon).
Turn the blender on medium until
the mixture is just blended -- a second or so.
Remove the inner part of the cover and,
with the blender running, pour the hot butter
into the mixture in a steady stream.
As soon as it looks like a yellow, thin mayonnaise,
turn off the blender; spoon the sauce over the eggs,
and top with your choice of garnish.
Fresh Strawberry Bread
2 cups fresh strawberries, washed and hulled
1 + 3/4 cups bread or all purpose flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3/4 cup sugar
1/3 cup butter or other shortening
1/3 cup water
1/2 cup chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)
Crush enough of the strawberries to fill 1 cup.
Pour into a small saucepan and
heat over a medium flame.
Bring to a boil and cook for 1 minute,
stirring constantly, then remove
from the heat and allow to cool.
Slice the remaining strawberries and chill.
In a medium bowl combine the flour,
baking soda, salt, and baking powder.
In a large mixing bowl beat the sugar and
butter together and then add the eggs and water,
mixing until light and fluffy.
Add the flour mixture to the
butter mixture, mixing well to blend.
Stir in the crushed strawberries and walnuts.
Spoon the mixture into
a greased 8x4x4 inch loaf pan.
Bake in a preheated 350F oven for 1 hour,
or until a toothpick inserted
in the center comes out clean.
When the loaf has cooled in the pan
for 10 minutes, turn onto a rack to cool.
Cut into slices, spread with softened
cream cheese, add a light dusting of cinnamon,
and top with the reserved chilled strawberries.
Makes one loaf.
2 garlic cloves, crushed
2 onions, chopped
2 Tbsp. butter
1 tsp. oil
1 cup shredded cheddar cheese
1 can (4 oz.) chopped green chilies
1 can (1 lb.) tomato puree
1 can (1 lb.) tomato sauce with bits
2 eggs per person
Salt to taste
Heat the butter and oil in a large skillet.
Saute the onions and garlic until soft and golden.
Add the tomato puree and sauce. Season to taste.
Add as much of the can of chilies as your family
will like -- but don't use any seeds,
as they are the most fiery part of the chili.
Simmer this sauce for 12 minutes, then add cheese.
Make depressions in the sauce with the back of a
large spoon, and slide one egg into each depression.
Cover; simmer 8 minutes.
Serve on corn bread or tortillas.
Baked French Toast
1/2 cup skim milk
4 egg whites
1/2 tsp. vanilla extract
Pinch of ground nutmeg
4 1/2-inch-thick slices nonfat
whole grain or French bread
1. Preheat oven to 450 degrees.
2. Combine milk, egg whites, vanilla
and nutmeg in a shallow bowl.
3. Dip the bread into the milk mixture,
coating both sides.
4. Spray a baking sheet with vegetable
cooking spray or line with a nonstick baking liner.
Arrange bread on baking sheet in a single layer.
5. Bake for 6 minutes or until
French toast is lightly browned.
Turn bread over and bake for 5 minutes more,
or until lightly browned. Makes 4 servings.
1 + 1/8 cups flour
2 Tbsps. vegetable oil
1/8 tsp. salt
1 + 1/2 cups milk
Beat the eggs, salt, and milk together until frothy.
Add the flour and mix until smooth.
Add the oil and chill the batter for 1 hour.
Meanwhile, prepare the filling:
1 lb. baker's or farmer's cheese
4 oz. (1/2 large pkg) cream cheese
2 Tbsps. butter (at room temperature)
1/3 cup sugar
Blend these ingredients together in a bowl until smooth.
Using a 6-inch crepe pan, properly seasoned,
heat a thin slice of butter until very hot
and sizzling. Pour enough batter into the
crepe pan to just cover the bottom.
The purpose of this is to produce thin pancakes.
(If the first pancake is too heavy and you
have not used too much batter, add 1/4 cup milk
to the batter, then blend thoroughly.)
As the crepe's surface loses its sheen and its edges
turn golden, check the underside and turn it.
Cook the other side for just 30 seconds to 1 minute.
It will be the outside of the blintz.
Remove it from the pan and place
on a foil-covered counter.
Repeat procedure until all the batter has been used.
Place the filling (1 + 1/2 Tbsp.) on the
bottom third of the browned side of the crepe.
Fold the bottom on top of the filling,
then the left and right sides, and roll.
Place seam-side down on a greased baking pan.
Brown in a 375 degree oven
for 15 minutes or until just golden.
Serve with sour cream and jam.
Breakfast Bread Pudding
2 cups (1 pound) ground ham
2 cups swiss cheese, grated
1/4 cup good quality mayonnaise
1/4 cup horseradish mustard
12 slices sandwich bread, toasted
2 cups milk
Combine ham and cheese with mustard and
mayonnaise. Make 6 sandwiches and
cut diagonally into quarters.
Arrange crust side down in a
buttered 13 x 9 inch baking dish.
Lightly mix milk and eggs.
Pour over sandwiches and refrigerate overnight.
Bake 40 minutes in 340 degrees F oven.
Serve immediately with poached pears
and assorted seasonal fruit.
Elegant French Toast
2 tablespoons sliced almonds
2 packages cream cheese -- (3 ounce) softened
2 tablespoons milk
12 slices cinnamon-raisin bread
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 cup milk
4 tablespoons butter or margarine
sliced pear and seedless grapes -- for garnish
maple or maple-flavored syrup -- optional
About 20 minutes before serving:
1. In 12-inch skillet over medium-high heat,
toast almonds until golden brown, stirring frequently.
Remove almonds from skillet; set aside.
2. In small bowl, with spoon, mix cream cheese
and 2 tablespoons milk until blended.
Evenly spread cream-cheese mixture on
6 slices cinnamon-raisin bread; top with
remaining bread slices to make 6 sandwiches.
3. In pie plate, beat eggs, sugar,
vanilla extract, and 1/4 cup milk until blended.
4. In same skillet over medium-high heat,
heat 2 tablespoons butter or margarine
(1/4 stick) until melted.
Dip 3 sandwiches, one at a time,
in egg mixture and arrange sandwiches in skillet;
cook until browned on both sides, turning once.
Repeat with remaining 3 sandwiches and
2 tablespoons butter or margarine.
5. To serve, cut each sandwich
diagonally in half; sprinkle with
confectioners sugar and toasted almonds.
Garnish with sliced pear and seedless grapes.
If desired, serve with maple syrup.
Use either Roman Beauty or MacIntosh apples.
These give a good appearance, are juicy,
yet hold their shape.
For each person you will need:
1 Tbsp. butter
Wash the apples.
Dry them well, and core them with an apple corer.
Be sure to remove all the seeds.
You need a cavity for the filling, so do not
push the core through to the other end of the apple.
Peel the skin from the upper third of the apple.
The remaining skin keeps the apple's shape
and gives that touch of color. Mix the mincemeat
(1/4 cup for 4 apples) with a little rum to taste.
Spoon 1 Tbsp. mincemeat into the cavity of tach apple.
Sprinkle the top with cinnamon and
the butter is then placed on top of each apple.
Place the apples in an 8 or 9 inch baking pan.
Add water carefully to the pan so that it is 1/2" deep.
Put in a preheated oven (350 degrees) for
25 to 35 minutes -- depending upon the size of the apples.
Test them with a straw, a cake tester,
or a fork to see if they are done.
As they are cooking, spoon the pan juices over them.
These are good warm or cold.
They are delicious when served with light cream,
and can be made the day before.
For a special touch on a special day,
top each apple with a marshmallow,
just 5 minutes before the apples should be done.
Go back to the Kitchen page.