Recipe from Gail Christians
2 eggs, beaten
2/3 cup milk
1/4 tsp salt
8 to 10 slices day-old bread
Shortening
Combine eggs, milk, and salt. Dip both sides of bread in egg mixture quickly- do not soak. Brown lightly in shortening on hot griddle or skillet. Serve with syrup.
Yields: 4-6 servings
Showing posts with label breakfast and brunch. Show all posts
Showing posts with label breakfast and brunch. Show all posts
Jan 22, 2012
Perfect Potato Pancakes
Recipe from Gail Christians
4 large potatoes (3 lbs), peeled and rinsed under cold water
Cold water
1 small onion
2 eggs
1/3 cup all-purpose flour
2 tsp salt
1/8 tsp pepper
Vegetable oil
About 1 hour & 15 minutes prior to serving. In large bowl, half-filled with cold water, coarsely shred potatoes and onion. In colander lined with clean tea towel or cheesecloth, drain potatoes and onion, squeeze to remove as much water was possible. In same large bowl (drained of water), beat eggs; return potatoes and onion. Add flour, salt, and pepper; toss until well mixed.
Heat 1/3 cup vegetable oil in 12" skillet over medium heat until hot. Drop potato mixture by scant 1/4 cup into 4" mounds, 3" apart. With pancake turner, flatten each to make about a 4" pancake. Cook until golden brown on one side, about 4 minutes, turn and brown the other side. Remove to paper towel-lined cookie sheet to drain. Repeat to make about 12 more pancakes, stirring potato mixture occasionally and adding oil to skillet as needed. Serve with syrup.
Yields: 16 pancakes.
4 large potatoes (3 lbs), peeled and rinsed under cold water
Cold water
1 small onion
2 eggs
1/3 cup all-purpose flour
2 tsp salt
1/8 tsp pepper
Vegetable oil
About 1 hour & 15 minutes prior to serving. In large bowl, half-filled with cold water, coarsely shred potatoes and onion. In colander lined with clean tea towel or cheesecloth, drain potatoes and onion, squeeze to remove as much water was possible. In same large bowl (drained of water), beat eggs; return potatoes and onion. Add flour, salt, and pepper; toss until well mixed.
Heat 1/3 cup vegetable oil in 12" skillet over medium heat until hot. Drop potato mixture by scant 1/4 cup into 4" mounds, 3" apart. With pancake turner, flatten each to make about a 4" pancake. Cook until golden brown on one side, about 4 minutes, turn and brown the other side. Remove to paper towel-lined cookie sheet to drain. Repeat to make about 12 more pancakes, stirring potato mixture occasionally and adding oil to skillet as needed. Serve with syrup.
Yields: 16 pancakes.
Excellent Pancake Mix
Recipe from Gail Christians
Mix
12 cups sifted flour
2 tbls salt
3/4 cup baking powder
3/4 cup sugar
4 cups powdered milk
Combine ingredients well. Store in airtight container.
Pancakes
1 1/2 cups pancake mix
1 egg, beaten
1 cup water, plus some if needed
2 tbls margarine
Combine ingredients and beat until smooth. Bake on hot griddle. Make be used for waffles too.
Mix
12 cups sifted flour
2 tbls salt
3/4 cup baking powder
3/4 cup sugar
4 cups powdered milk
Combine ingredients well. Store in airtight container.
Pancakes
1 1/2 cups pancake mix
1 egg, beaten
1 cup water, plus some if needed
2 tbls margarine
Combine ingredients and beat until smooth. Bake on hot griddle. Make be used for waffles too.
Jan 16, 2012
Philadelphia Scrapple
Recipe from Joanne Olsen
1½ lbs sausage
3 cups water
1¼ tsp salt
1 tsp sage
1½ cups yellow corn meal
1½ cups cold water
In large saucepan, break sausage in small pieces and add water, stirring to separate meat. Heat to boiling, reduce heat and simmer 20 minutes. Drain, reserving liquid and adding enough water to make 4½ cups stock and water total. (If meat is lean, use as is; if there is excess fat, remove and replace with equal amount of water. Need to cool liquid long enough for fat to separate.)
While meat is simmering, mix together salt, sage, corn meal. Stir in cold water. (Drained sausage is set aside and added last).
Bring exact 4 1/2 cups reserved stock/water to a boil. Add corn meal mixture, careful of splattering (helpful if one person stirs water and other person adds corn meal) Cook slowly for 10 minutes, stirring most of the time. Add meat. Pour into loaf pan. Cool and chill overnight. Slice & fry in a little hot fat until golden, turning once. Serve with maple syrup.
1½ lbs sausage
3 cups water
1¼ tsp salt
1 tsp sage
1½ cups yellow corn meal
1½ cups cold water
In large saucepan, break sausage in small pieces and add water, stirring to separate meat. Heat to boiling, reduce heat and simmer 20 minutes. Drain, reserving liquid and adding enough water to make 4½ cups stock and water total. (If meat is lean, use as is; if there is excess fat, remove and replace with equal amount of water. Need to cool liquid long enough for fat to separate.)
While meat is simmering, mix together salt, sage, corn meal. Stir in cold water. (Drained sausage is set aside and added last).
Bring exact 4 1/2 cups reserved stock/water to a boil. Add corn meal mixture, careful of splattering (helpful if one person stirs water and other person adds corn meal) Cook slowly for 10 minutes, stirring most of the time. Add meat. Pour into loaf pan. Cool and chill overnight. Slice & fry in a little hot fat until golden, turning once. Serve with maple syrup.
Creamed Eggs over Toast
Recipe from Gail Christians
Basic White Sauce:
3 tbls margarine
3 tbls flour
Salt
Pepper
1 cup milk
6-8 hard boiled eggs, chopped
Toast
Make 2 cups of basic white sauce. Melt margarine in saucepan. Add flour, salt, and pepper; then quickly pour in milk, stirring constantly, until thickened. Add eggs. Serve over toast.
For Eggs A La Goldenrod: put the cooked yellow part of eggs through a fine sieve. Sprinkle over sauce that is over the toast.
Basic White Sauce:
3 tbls margarine
3 tbls flour
Salt
Pepper
1 cup milk
6-8 hard boiled eggs, chopped
Toast
Make 2 cups of basic white sauce. Melt margarine in saucepan. Add flour, salt, and pepper; then quickly pour in milk, stirring constantly, until thickened. Add eggs. Serve over toast.
For Eggs A La Goldenrod: put the cooked yellow part of eggs through a fine sieve. Sprinkle over sauce that is over the toast.
Hashbrown Casserole
Recipe from Gail Christians
1 (2 lb) pkg frozen hashbrowns
½ cup melted butter
1 tsp salt
1 tsp pepper
1 can Cream of Chicken soup
1 (16 oz) container sour cream
2 tbls chopped onion
2 cups shredded Cheddar cheese
2 cups crushed Corn Flakes
¼ cup butter, melted
Preheat oven to 350 degrees. Combine hashbrowns, ½ cup butter, salt, pepper, soup, sour cream, onion, and cheese. Pour into 9x13-inch baking dish. Combine crushed cornflakes with ¼ cup melted butter, place on top of potatoes. Bake, uncovered, for 45 minutes or until done.
1 (2 lb) pkg frozen hashbrowns
½ cup melted butter
1 tsp salt
1 tsp pepper
1 can Cream of Chicken soup
1 (16 oz) container sour cream
2 tbls chopped onion
2 cups shredded Cheddar cheese
2 cups crushed Corn Flakes
¼ cup butter, melted
Preheat oven to 350 degrees. Combine hashbrowns, ½ cup butter, salt, pepper, soup, sour cream, onion, and cheese. Pour into 9x13-inch baking dish. Combine crushed cornflakes with ¼ cup melted butter, place on top of potatoes. Bake, uncovered, for 45 minutes or until done.
Farmer's Breakfast
Recipe from Gail Christians
1/3 cup chopped onion
¼ cup chopped green pepper
¼ cup margarine
½ cup cubed ham
2 medium potatoes, cooked & cubed
Salt
Pepper
6 eggs, beaten
6 tbls milk
Melt margarine in large skillet over medium heat. Add and brown onions, green pepper, potatoes, and ham. Whisk together eggs and milk. Add to potato mixture and cook until set.
1/3 cup chopped onion
¼ cup chopped green pepper
¼ cup margarine
½ cup cubed ham
2 medium potatoes, cooked & cubed
Salt
Pepper
6 eggs, beaten
6 tbls milk
Melt margarine in large skillet over medium heat. Add and brown onions, green pepper, potatoes, and ham. Whisk together eggs and milk. Add to potato mixture and cook until set.
Egg Casserole
Recipe from Polly Judd
12 eggs, beaten
2 (4oz) cans chopped green chilies
1 (12oz) can evaporated milk
2 cups shredded Cheddar cheese
1 lb ground Sausage
Mushrooms (opt)
Onion (opt)
Green pepper (opt)
Preheat oven to 350 degrees. Mix eggs, green chilies, milk, and cheese. Pour in 9x13-inch baking dish. Top with sausage and other optional ingredients. Bake uncovered for 1 hour.
12 eggs, beaten
2 (4oz) cans chopped green chilies
1 (12oz) can evaporated milk
2 cups shredded Cheddar cheese
1 lb ground Sausage
Mushrooms (opt)
Onion (opt)
Green pepper (opt)
Preheat oven to 350 degrees. Mix eggs, green chilies, milk, and cheese. Pour in 9x13-inch baking dish. Top with sausage and other optional ingredients. Bake uncovered for 1 hour.
Broccoli Ham Quiche
Recipe from Janet Meyne
1 (9-inch) unbaked deep-dish pastry shell
1 cup water
½ cup chopped fresh broccoli
1 cup (4 oz) shredded Swiss cheese
1 cup (4 oz) shredded Mozzarella cheese
2 tbls flour
4 eggs
1¼ cup milk
2 tbls chopped green onion
¼ tsp salt
1/8 tsp pepper
1/8 tsp dried thyme
1/8 tsp dried crushed rosemary
½ cup cubed cooked ham
Bake pastry shell according to package directions. Preheat oven to 350 degrees. In saucepan, bring water to boil and add broccoli. Cover and cook for 2 minutes. Drain and immediately plunge broccoli in ice water. Drain and pat dry with paper towels. Toss cheese with flour, set aside. Beat eggs in medium bowl. Add milk, onion, & seasonings; mix well. Stir in ham, broccoli, and cheese mixture. Pour and bake for 40-45 minutes until fork comes out clean. Let stand 10 minutes.
1 (9-inch) unbaked deep-dish pastry shell
1 cup water
½ cup chopped fresh broccoli
1 cup (4 oz) shredded Swiss cheese
1 cup (4 oz) shredded Mozzarella cheese
2 tbls flour
4 eggs
1¼ cup milk
2 tbls chopped green onion
¼ tsp salt
1/8 tsp pepper
1/8 tsp dried thyme
1/8 tsp dried crushed rosemary
½ cup cubed cooked ham
Bake pastry shell according to package directions. Preheat oven to 350 degrees. In saucepan, bring water to boil and add broccoli. Cover and cook for 2 minutes. Drain and immediately plunge broccoli in ice water. Drain and pat dry with paper towels. Toss cheese with flour, set aside. Beat eggs in medium bowl. Add milk, onion, & seasonings; mix well. Stir in ham, broccoli, and cheese mixture. Pour and bake for 40-45 minutes until fork comes out clean. Let stand 10 minutes.
Breakfast Pizza
Recipe from Janet Meyne
1 tube crescent rolls
1 lb pork sausage, browned
1 cup frozen hash browns, thawed
1 cup shredded Cheddar cheese
3 eggs
¼ cup milk
Pepper, to taste
¼ cup grated Parmesan
Preheat oven to 375 degrees. Grease pizza pan. Press crescent rolls on pan sealing seams and arranging with triangle points towards center to make a crust. Sprinkle sausage, hash browns, and cheese. In separate bowl, mix eggs and milk; pour over sausage mixture. Season pepper and top with Parmesan. Bake for 28-30 minutes. Let stand 10 minutes.
1 tube crescent rolls
1 lb pork sausage, browned
1 cup frozen hash browns, thawed
1 cup shredded Cheddar cheese
3 eggs
¼ cup milk
Pepper, to taste
¼ cup grated Parmesan
Preheat oven to 375 degrees. Grease pizza pan. Press crescent rolls on pan sealing seams and arranging with triangle points towards center to make a crust. Sprinkle sausage, hash browns, and cheese. In separate bowl, mix eggs and milk; pour over sausage mixture. Season pepper and top with Parmesan. Bake for 28-30 minutes. Let stand 10 minutes.
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