Quick-Mix Sausage

Quick-Mix Sausage

Ingredients:

1 pound lean ground pork

- Desired seasonings*

Cooking Directions:

Thoroughly mix seasonings into ground pork. Shape into patties and brown OR crumbles and fry for use in a recipe. *Country-style Sausage: 3/4 teaspoon ground sage, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt. *Breakfast Sausage: 1 teaspoon ground sage, 1/2 teaspoon dried savory, 1/4 teaspoon ground black pepper, 1/4 teaspoon nutmeg, 1/2 teaspoon salt.

*Spiced Breakfast Sausage: To Breakfast Sausage, add 1/4 teaspoon EACH ground cloves and ground mace. *Italian Sausage: 1 clove minced garlic, 1 teaspoon paprika, 1 teaspoon crushed thyme, 1/2 teaspoon fennel seeds, 1/8 teaspoon cayenne, 1/2 teaspoon salt.

*Mexican Chorizo: 1 tablespoon ground red chilies, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cloves, ¼ teaspoon ground black pepper, 1/4 teaspoon oregano, 1/4 teaspoon ground cumin, 2 minced garlic cloves, 1 teaspoon salt.

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Puffy Omelet with Canadian bacon filling

Puffy Omelet with Canadian bacon filling

Ingredients:

4 egg whites

4 egg yolks

3 ounces sliced Canadian-style bacon, cut into thin strips

1/4 cup shredded Cheddar cheese (1 ounce)

1/2 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil

1/4 teaspoon white pepper

5 teaspoons butter or margarine

1/2 cup fresh mushrooms

1/4 cup chopped green pepper

1 large tomato, peeled, seeded and chopped

Cooking Directions:

Preheat oven to 350 degrees F. Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites. In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles. Spoon egg mixture into skillet, gently smoothing surface. Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden. Bake in oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean.

Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced, stirring occasionally. Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately.

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Microwave Breakfast Cobbler

Microwave Breakfast Cobbler

Ingredients:

1 can (16-ozs.) drained sliced peaches

1 can (16-ozs.) drained pear halves (can substitute 2-16 oz. cans fruit cocktail for peaches and pears)

1 cup (6-ozs.) pitted prunes, halved

1 tsp grated orange peel

1/3 cup orange juice

1 1/2 cups low fat granola cereal

Cooking Directions:

In 6-cup shallow microwave bowl toss peaches, pears, prunes, orange peel, and orange juice.

Top with granola. Microwave on HIGH 5 minutes. Let stand 2 minutes. Spoon into bowls. Serve with plain yogurt if desired.

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Honey Kirsch Grapefruit

Honey Kirsch Grapefruit

Ingredients:

6 red grapefruit

1/3 cup honey

1/4 cup kirsch

Mint leaves

Cooking Directions:

Section grapefruit. Combine honey and kirsch; pour over grapefruit, stirring gently to combine.

Cover and refrigerate 30 minutes to several hours. Spoon into individual glasses or dessert dishes; garnish with mint.

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Grapefruit Crunch

Grapefruit Crunch

Ingredients:

8 red grapefruit sections

2 Tbsp pine colada flavored low-fat yogurt

1 Tbsp granola (with almonds)

Cooking Directions:

Arrange grapefruit sections in a shallow bowl or an individual salad plate. Top with yogurt.

Sprinkle with granola.

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Golden Apple Oatmeal

Golden Apple Oatmeal

Ingredients:

1/2 cup (about 1/2 medium) diced Golden Delicious apple

1/3 cup each apple juice and water

1/8 tsp salt (optional)

- dash each ground cinnamon and nutmeg

1/3 cup quick-cooking rolled oats, uncooked

Cooking Directions:

Combine apples, juice, water, and seasonings; bring to boil. Stir in rolled oats; cook for 1 minute.

Cover and let stand several minutes before serving. Makes a 1 cup serving.

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Fresh Orange Compote with Granola

Fresh Orange Compote with Granola

Ingredients:

2 naval oranges, peeled, separated into segments, halved

1 apple or pear, diced

1/2 cup seedless red or green grapes, halved

1 banana, peeled, thinly sliced

2 Tbsp fresh squeezed orange juice

1/2 cup fat-free or low-fat granola cereal

Cooking Directions:

In a medium bowl toss together orange half segments, apple, grapes, banana, and orange juice.

Sprinkle granola over mixture; toss lightly. Serve immediately as dessert, for breakfast topped with low-fat yogurt, or drained over lettuce as a salad.

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French toast

French toast

Ingredients:

4 eggs

1/2 cup instant nonfat dry milk

1 cup water

1/2 tsp salt

1 Tbsp granulated sugar

6 slices bread (medium thickness*)

2 Tbsp butter

- Confectioner's sugar

Cooking Directions:

In a small bowl beat eggs, nonfat dry milk, water, salt and sugar until smooth and blended. Lay slices of bread in a flat baking dish. Pour mixture over bread, turn to coat evenly; cover; refrigerate overnight. Next morning melt butter in skillet. Sauté until golden brown; turn on other side. Add more butter if needed. Serve with syrup. *Raisin bread makes an interesting variation

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Fine Herbs Omelet

Fine Herbs Omelet

Ingredients:

2 cups egg substitute

1 herb bouquet tarragon, Italian parsley and chives

- Fresh ground pepper

1 cup raw broccoli, chopped

1 cup raw mushrooms, chopped

Cooking Directions:

Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish. Use a non-stick skillet and heat over a high heat. Spray the pan and add 1/2 cup of the beaten egg mixture. Return to the heat and add 1/4 of the chopped herbs and pepper.

Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelet to set. When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.

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Feather-Light Pancakes

Feather-Light Pancakes

Ingredients:

1/3 cup water

1/3 cup instant nonfat dry milk

4 eggs, separated

1 cup sieved cottage cheese

1/2 tsp salt

1/3 cup sifted all-purpose flour

2 Tbsp butter or margarine

1/2 cup honey

1/4 cup frozen orange juice concentrate

Cooking Directions:

Place water in bowl. Add nonfat dry milk and beat until mixture stands in soft peaks. Add remaining ingredients except egg whites. Beat egg whites until soft peaks form. Fold into first mixture. Pour batter, 2 Tbsp at a time, onto hot, greased griddle. Bake until golden brown. Turn and bake on other side. Serve immediately with sugar, syrup or honey-orange sauce. Honey- Orange Sauce: Melt butter in small saucepan.

Add honey and orange juice concentrate. Heat until warm.

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Easy Quiche Lorraine

Easy Quiche Lorraine

Ingredients:

1 pound sliced bacon, cut into 1-inch pieces

1 frozen deep-dish pastry shell

6 eggs, beaten

1 cup milk

1/8 teaspoon ground nutmeg

Dash pepper

1 cup (4 ounces) shredded Swiss cheese

2 tablespoons chopped green onion

2 tablespoons chopped ripe olives

Cooking Directions:

Cook bacon until crisp in a large frying pan; drain on paper towel. Combine eggs, cream, milk, nutmeg and pepper; mix well. Stir in cheese, onions and olives. Pour cheese mixture into pastry shell. Bake at 350 degrees F. for 40-45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.

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Easy Breakfast Parfait

Easy Breakfast Parfait

Ingredients:

1 1/3 cups unsweetened applesauce

1 cup (about 6-ozs.) pitted prunes

1 1/2 cups natural wheat and barley cereal

1 pint plain nonfat yogurt

4 pitted prunes, for garnish

Cooking Directions:

Combine applesauce and 1 cup of prunes. For each serving, in a 9 to 10 oz. stemmed goblet, layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce-prune mixture and another 1/2 cup yogurt. Top with 2 Tbsps. cereal and garnish with a prune. Serve immediately, or refrigerate up to

4 hours before serving.

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Dates 'N Stuff Apples

Dates 'N Stuff Apples

Ingredients:

1/3 cup dates, chopped

2 Tbsp low fat granola

2 Tbsp walnuts, chopped

2 Tbsp brown sugar

5 Tbsp orange juice

4 tsp margarine, melted

1/4 cup water

2 tsp lemon juice

1 tsp grated orange peel

1/8 tsp cinnamon

4 large apples

- Maple syrup, optional

Cooking Directions:

In a small bowl, combine dates, granola, walnuts, sugar, 1 Tbsp of orange juice, margarine, lemon juice, orange peel, and cinnamon; set aside. Core apples; set in 9 inch round baking dish.

Fill cavities with date mixture, dividing equally. Combine remaining 1/4 cup orange juice with water, pour around apples in dish. Cover with foil; bake in 350 oven 30 minutes. Remove foil; continue baking about 15 minutes longer, or until apples are tender when pierced with a fork.

Serve warm or cold; drizzled with maple syrup.

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Cottage Cheese Scramble

Cottage Cheese Scramble

Ingredients:

1/3 cup instant nonfat dry milk

1/4 cup water

3 eggs

1/2 cup cottage cheese

1/2 tsp salt

- Dash of pepper

2 Tbsp butter

1 Tbsp chopped chives

Cooking Directions:

Blend together nonfat dry milk, water, eggs, cottage cheese, salt, pepper and chives. In medium size skillet melt butter; when hot, add egg mixture and cook over low heat until set. Serve immediately.

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Cinnamon Raisin French toast

Cinnamon Raisin French toast

Ingredients:

3/4 cup evaporated skimmed milk, undiluted

1 large egg

1/2 tsp vanilla extract

1/8 tsp salt

8 slices cinnamon raisin bread

2 Tbsp butter

Cooking Directions:

Put evaporated milk, egg, vanilla and salt into a shallow bowl; beat with a fork until well-blended.

Dip slices of bread into mixture one at a time, turning to coat both sides. Choose a nonstick skillet that measures 9 to 10 inches across the bottom. Heat over moderate heat while adding 1 Tbsp of the butter. When melted, add 4 slices of the dipped bread and cook 2 to 3 minutes on each side until browned. Remove to warm platter or plates and keep warm while you cook remaining bread.

Suggestion: Garnish with a few strawberries and banana slices. Sift a little confectioner's sugar over the toast. Serve with honey or with apricot pourable fruit.

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Cheesy Sausage Strata

Cheesy Sausage Strata

Ingredients:

1/2 pound pork sausage

1/2 pound Mozzarella cheese, grated

2 cups leftover bread cubes

4 eggs

1 1/2 cups milk

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

1/8 teaspoon nutmeg

Cooking Directions:

Grease a 10-inch deep-dish pie plate or a 9-inch square baking dish. Brown & crumble sausage in a large skillet; set aside. Spread bread over bottom of dish, top with sausage and grated cheese.

Beat together remaining ingredients and pour over cheese and sausage. Bake at 350 degrees F. for 45 minutes, until lightly browned. Let stand 10 minutes before cutting. Makes 8 servings.

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California Pink Shrimp Omelet

California Pink Shrimp Omelet

Ingredients:

2-ozs (1/2 cup) California Pink Shrimp

1/2 cup nonfat egg substitute

2 tsp cold water

- Fresh cracked black pepper

1/4 tsp dried dill (optional)

1 Tbsp semi-soft goat cheese

1 tsp chopped chives

- Nonstick cooking spray

Cooking Directions:

Pour nonfat egg substitute into a small bowl; add water, dill and black pepper. Beat with a whisk until foamy. Spray a 6-8 inch nonstick skillet with nonstick cooking spray and set over medium heat. When skillet is hot, add the egg mixture.

Push the egg mixture toward the center of the pan with a spatula until the mixture begins to set. Place the goat cheese and California Pink Shrimp meat on half of the egg mixture. Fold the other half over the filling and slide the omelet onto a warm dinner plate. Garnish the top with chopped chives.

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Broccoli Frittata

Broccoli Frittata

Ingredients:

1/2 cup non-fat cottage cheese

1/2 tsp dried dill

2 cups fat-free egg substitute

1 pkg. (10-oz) frozen chopped broccoli

1 tsp olive oil

2 tsp margarine

1 onion, diced

Cooking Directions:

In large non-stick frying pan over medium heat, sauté onions in oil for 5 minutes, or until soft. Add broccoli and dill; sauté for 5 minutes, or until broccoli is heated through. In a large bowl, mix eggs and cottage cheese. Stir in broccoli mixture. Wipe out frying pan, and then place it over medium-high heat and let stand for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute it. Add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed. As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set. Invert onto a serving plate and cut into wedges. Repeat with remaining 1 tsp margarine and egg mixture.

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Breakfast Sausage

Breakfast Sausage

Ingredients:

3 pounds fresh pork shoulder, trimmed well

1 small onion, sliced

4 garlic cloves

2 teaspoons dried sage, crumbled

1 teaspoon dried savory, crumbled

2 teaspoons salt (optional)

1/2 teaspoon ground black pepper

6 tablespoons milk

Cooking Directions:

Trim pork of all fat; cut into 1 1/2-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix seasonings into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour.

Form into 16 patties, cover and refrigerate for 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze. To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.

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Breakfast Burritos with Fruit Salsa

Breakfast Burritos with Fruit Salsa

Ingredients:

96 eggs

6 cups milk

16 Tbsp (12-ozs.) pimento, drained, diced

3 cups chilies, canned, chopped

8 Tbsp cumin

8 Tbsp cilantro, fresh, chopped

- Salt and pepper, to taste

8 Tbsp butter

20 cups (8 lbs.) precooked sausage, crumbled

96 flour tortillas

4 cups sour cream

- Cheddar or Monterey Jack cheese, shredded

16 (7 lb. 8 oz.) apples, cored, peeled, and diced

16 (4 lbs.) peaches, pitted, peeled and diced

4 cups (2 lbs.) lime juice

24 Tbsp (1 lb. 9 oz.) honey

16 Tbsp (1/2 oz.) cinnamon, ground

1/2 cup cilantro, fresh, chopped

Cooking Directions:

1. In a bowl combine the eggs, milk, pimento, chilies, cumin, cilantro, salt, and pepper.

2. Melt butter in a large sauté pan. Pour egg mixture into pan and scramble eggs.

3. Add sausage to heat through.

4. Place about 1/2 cup of sausage-egg mixture onto the center of each flour tortilla.

5. Place about 2 Tbsp of sour cream and 1/4 cup of cheese on each and fold as would for a burrito.

These can be made in advance, wrapped in paper and when ready to serve, reheat.

6. Combine all ingredients and refrigerate until ready to use. Can be made a day in advance.

Serve on the side with burritos. - Serve garnished with cilantro, lime slices, and sour cream. Can be served with Spanish rice or refried beans on the side.

Makes 96 Burritos

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Apple-Sausage Coffeecake

Apple-Sausage Coffeecake

Ingredients:

4 sausage patties

2 tart apples, peeled, cored and sliced 1/4-inch thick

2 tablespoons brown sugar

1 teaspoon cinnamon

1 1/2 cups pancake batter

1 tablespoon butter

Cooking Directions:

Preheat oven to 450 degrees F. In a large skillet sauté sausage until browned. Pour off any fat from skillet, add apple slices, and sprinkle with sugar and cinnamon. Sauté 1-2 minutes until apples just lose their crispness. Set aside.

Place the butter in a well-seasoned 9-inch iron skillet and heat in preheated oven until bubbly and hot. Arrange the sausage in the pan, cover with apples, distributing evenly. Pour the batter over the apples and bake until nicely browned, about 8-10 minutes. Cut into pie-shaped wedges and serve immediately.

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Yogurt Blender Pancakes

Yogurt Blender Pancakes

Ingredients:

1 Egg

1 cup Borden Plain Yogurt (8 oz.)

2 tablespoons vegetable oil

1 cup unsifted flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon -- (optional)

**BLUEBERRY CINNAMON TOPPING**

1 cup Borden Blueberry Yogurt

2 tablespoons honey

1/4 teaspoon ground cinnamon

Cooking Directions:

In blender container, blend egg, yogurt and oil until smooth.

Add dry ingredients; blend until smooth.

On lightly greased hot griddle, pour scant 1/4 cup batter for each pancake. When pancake is covered with bubbles, turn over. Brown second side 1 to 2 minutes.

Serve with butter and syrup or Blueberry Cinnamon Topping.

BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine Ingredients.

Warm mixture; do not boil. Serve over pancakes.

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Whole Wheat Crepes

Whole Wheat Crepes

Ingredients:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking powder

1 Egg

1 tablespoon vegetable oil

2 1/4 cups milk

Cooking Directions:

Combine flours, salt and baking powder.

Beat egg with oil and milk until well blended.

Add flour mixture and beat until smooth.

Let batter rest one hour before cooking crepes.

Use about 2 Tbsp. batters for 6" crepe.

Yield: 12 to 15 crepes

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Whole Wheat Crepes

Whole Wheat Crepes

Ingredients:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking powder

1 Egg

1 tablespoon vegetable oil

2 1/4 cups milk

Cooking Directions:

Combine flours, salt and baking powder.

Beat egg with oil and milk until well blended.

Add flour mixture and beat until smooth.

Let batter rest one hour before cooking crepes.

Use about 2 Tbsp. batters for 6" crepe.

Yield: 12 to 15 crepes

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Wheat Griddle Cakes

Wheat Griddle Cakes

Ingredients:

1 cup sifted flour

3/4 teaspoon baking powder

1/8 teaspoon soda

1/2 teaspoon salt

1/2 tablespoon sugar

1 cup buttermilk -- or thick sour milk

1 Egg -- well beaten

1 tablespoon butter – melted

Cooking Directions:

Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again.

Combine milk and egg and add to flour. Stir only until smooth.

Add butter.

Bake on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Makes 12 to 15 cakes.

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Waffles #2

Waffles #2

Ingredients:

2 Cups Flour -- sifted

3 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Tablespoon Sugar

3/4 Teaspoon Salt

2 Eggs

1 2/3 Cups Shortening – soft

Cooking Directions:

Mix ingredients.

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Waffles #1

Waffles #1

Ingredients:

2 Cups Flour -- sifted

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

3 Egg Yolks -- well beaten

1 Cup Milk

4 Tablespoons Butter -- melted

3 Egg Whites -- stiffly beaten

Cooking Directions:

Sift flour once, measure, add baking powder, salt, and sift again.

Combine egg yolks, milk and butter. Add to flour, beating until smooth.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes four 4-section waffles.

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Vanilla Crepes with Orange Sauce

Vanilla Crepes with Orange Sauce

Ingredients:

1 Cup milk

2 tablespoons vanilla extract

1/2 cup sugar

3 tablespoons all-purpose flour

3 Eggs -- divided

16 Crepes

2 tablespoons melted butter

Orange sauce

Cooking Directions:

Scald milk and vanilla. Set aside.

Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook a few seconds; remove from heat.

Beat egg whites until stiff; fold gently into egg yolk mixture.

Place about 3 Tbsp. batters on each crepe; roll crepes loosely over batter. Place on cookie sheet; brush crepes with melted butter.

Bake at 350 degrees for 20 to 25 minutes.

Arrange crepes on platter; serve immediately with Orange sauce.

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Strawberry Crepes

Strawberry Crepes

Ingredients:

CREPES:

4 Eggs

1 cup flour

1/2 cup milk

1/2 cup water

Salt

2 teaspoons melted oleo

2 teaspoons sugar

1 teaspoon vanilla

FILLING:

2 cups whipped cream

6 ounces cream cheese

1 1/2 cups powdered sugar

2 cups strawberries -- no juice, up to 3

Cooking Directions:

Measure all ingredients for crepes except flour. Beat. Gradually add flour.

Cook, spread very thin only on one side.

Fill crepe with filling and roll up.

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Southern Waffles

Southern Waffles

Ingredients:

1 Cup Boiling Water

1 Cup Yellow Cornmeal

2 Cups Flour -- sifted

3 Teaspoons Baking Powder

1 1/4 Teaspoons Salt

1 Tablespoon Sugar

2 Cups Milk

2 Egg Yolks -- well beaten

3 Tablespoons Butter -- melted

2 Egg Whites -- stiffly beaten

Cooking Directions:

Pour boiling water over corn meal.

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add milk to corn meal then egg yolks and flour, mixing well. Add butter.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes seven 4-section waffles.

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Sour Dough Hot Cakes #1

Sour Dough Hot Cakes #1

Ingredients:

***FOR SOURDOUGH STARTER***

2 cups flour

2 cups warm water

1 package dry yeast

FOR HOT CAKES

2 Eggs

1 tablespoon sugar

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons butter

Cooking Directions:

To prepare starter:

Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a bowl. Cover with damp cloth and let stand in a warm place overnight or for at least 6 hours. (If left in oven, there is not need to turn on oven; pilot light will provide enough heat or turn electric oven to "warm".)

To prepare Hot Cakes:

Measure 1/2 cup sourdough starter and place in closed...

Heat griddle over medium heat.

Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle.

Turn hot cake when top is covered with bubbles and edges looked cooked. Brown on second side.

Serve with honey and melted butter.

Makes 8 Hot Cakes.

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