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HOUSTON DAILY JOURNAL
Bake up a breakfast casserole, omelet or quiche and feed a crowd
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
If company is coming dur
ing the holidays, you’ll want
to plan ahead for a truly
memorable breakfast or two,
and what could be better
than something from the
oven that serves up break
fast as one dish.
If you’ve been cooking a
while, you probably already
have a recipe for strata and
more than one for quiche,
but if you want to try some
thing new, here are some
good ones that can be put
together quickly and served
hot from the oven. These are
good brunch recipes, too.
We’ll start with a one-dish
French Toast and Sausage
Breakfast takes about 20
minutes to put together and
bakes for 30 minutes, start
ing in a cold oven because it
uses Rapidßise Yeast. It also
uses just one dish from mix
ing to serving, and will fill
your home with the aroma
of baking bread.
French Toast and
Sausage Bake
Batter
Mazola Pure Cooking
Spray
1-1/2 cups all-purpose
flour
2 envelopes Fleis
chmann’s Rapidßise
Yeast
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup milk (very warm
120-130°F)
1 teaspoon pure vanilla
extract
1/4 cup cold butter,
cubed
1 egg
Toppings
1/2 cup sugar
1 teaspoon ground cin
namon
3 eggs
2 tablespoons milk
6 pre-cooked sausage
patties
3/4 cup pancake syrup,
divided
Mix batter ingredients
together in a pre-sprayed
Bxß-inch baking dish.
Combine sugar and cin
namon in a small bowl.
Beat together eggs and
milk in a separate bowl.
Top batter evenly with
cinnamon sugar and sau
sage patties. Pour egg
mixture over top. Driz
zle with 1/4 cup of syrup.
Bake by placing in a cold
oven; set temperature to
350°F. Bake for 30 min
utes, or until done. Drizzle
remaining 1/2 cup syrup
over top and serve.
Apple Puff
Omelet
This is a sweet omelet
with an apple pie taste from
US Apple.Org
2 large apples, peeled,
cored and thinly sliced
1/4 cup sweet butter or
margarine
1/4 cup brown sugar
1 tsp. ground cinna
mon
4 large eggs
1/4 cup sugar
1/4 tsp. cream of tartar
1 Tbsp. confectioners’
sugar (optional)
1 Meat + 2 Vegetables + Bread + Tea
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US Apple.com
A puffy sweet apple omelet makes a great breakfast and has an apple pie taste.
Preheat oven to 450
degrees. Heat butter or mar
garine in a medium-size skil
let and saute the apples for 5
minutes over low heat. Mix
together brown sugar and
cinnamon. Sprinkle over
apples. Toss and continue
to saute apples for about
10 minutes, until they car
amelize. The mixture will
be thick and syrupy. Spoon
mixture into an BXB-inch
baking dish and keep hot in
the oven.
Separate eggs. Whisk yolks
and the granulated sugar in a
small bowl until fairly thick.
In a large bowl, beat egg
whites with cream of tartar
until stiff and shiny. Fold
into yolk mixture, a third
at a time. Pour egg mixture
over the apples and bake for
8-10 minutes. The omelet
will be puffed and golden.
Remove from the oven and
sprinkle with confectioners’
sugar. Serve immediately.
Ham and Hash
Brown Casserole
Served as a side dish with
scrambled eggs and bacon,
this is quick and easy for a
company breakfast. If you
add diced ham, it’s even bet
ter. The recipe is modified
from one that originated at
the Primrose House Guest
Cottage in Dayton, Virginia.
32 oz. frozen hash
browns
2 cups diced ham
1 cup sour cream
1 cup shredded cheese
1 can cream of chicken
or celery soup
Roast Beef Dinner
$7.50
Qtljimnj,
626 Courtney Hodges Blvd. ♦ Perry, GA
478-988-2643
1/2 cup melted butter
1/4 tsp pepper
1/2 tsp salt
1/4 cup chop onion
Thaw potatoes, mix all
ingredients and pour over
potatoes. Cover with foil.
Bake 350 degrees 45 to 60
minutes.
Sunday Breakfast
Casserole
This dish, from Pillsbury,
has an egg, bacon and cheese
topping for easy to use cres
cent rolls.
8 oz. Pillsbury crescent
rolls
6-7 slices of thick
ly sliced swiss cheese
(enough to cover crust)
4 eggs
3/4 cup milk
2 tablespoon dried
onion or minced fresh
onion
6 slices bacon, fried
and crumbled
salt and pepper
parsley for garnish
Separate and press cres
cent dough into a lightly
greased 13” x 9” pan. Press
into bottom and 1” up each
side of pan. Place cheese
slices over the dough. In a
bowl, combine the eggs, milk
salt and pepper. Pour over
cheese slices. Sprinkle with
bacon. Cover loosely with
foil and bake at 350 degrees
for 1 hour.
Ham and Cheese
Quiche
Quiche is always a treat.
Here’s one that involves
beating the egg whites into
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a meringue for a lighter tex
ture.
3 eggs separated
1 cup chopped ham
1 cup grated Monterey
cheese
4 oz. cream cheese
Prepared pie crust
Beat egg whites. Mix
together cream cheese and
egg yokes. Add ham, cheese
cheese. Fold in egg whites
pour into pie crust. Bake at
350 degrees for 35 min.
nVe Make Your Holiday Cooking EasyD
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Rubos Plaza
Judy’s Saßdwtcb Shoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm • Wed 11am-2:3opn^^^
Judy’s Choice This Week:
Deluxe Grilled Chicken w/Lettuce, Tomato & Bacon on
) an Onion Roll, w/pickles & chips -$5.25
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plus Salads • Desserts • Drinks
Biscuit Topped
Breakfast
Casserole
From Stouffers, this one
uses prepared potatoes and
canned biscuits, along with
sausage and cheddar cheese.
1 package Stouffers
Family Style Favorites
Scalloped Potatoes,
thawed
1 pound hulk breakfast
sausage, fully cooked,
drained and crumbled
5 large eggs, slightly
beaten
2 cups (8-ounces) shred
ded cheddar cheese
3/4 teaspoon onion
powder
1/8 teaspoon ground
black pepper
1 (12-ounce) pack
age refrigerated biscuit
dough
Combine potatoes, fully
cooked sausage, eggs, 1 1/4
cups Cheddar cheese, onion
powder and black pepper in
9 x 13-inch baking pan.
Bake in preheated 400
degree oven for 25 min
utes. While potato mixture
is baking, slice each round
of biscuit dough in half to
make half moons. Carefully
Remove potato mixture from
oven; top with biscuit dough
and sprinkle with remaining
cheese.
Bake an additional 15 to
17 minutes or until biscuits
are fully cooked and knife
inserted in potato mixture
comes out clean.
Dutch Babies
with Quick
Blackberry Syrup
Dutch Babies are baked
pancakes that rise like pop
overs, and are really a treat.
This recipe from the Oregon
Blackberry and Raspberry
Commission pairs them with
a homemade blackberry
syrup. Dutch Babies are also
good with strawberries and
whipped cream, or served
simply with fresh lemon
juice and a dusting of con
fectioners sugar.
For syrup:
1-2 cups blackberries
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WE’RE OPEN EVENINGS!
Hot & Cold Sandwiches 1
(Many to Choose)
WEDNESDAY, DECEMBER 6, 2006 ♦
(fresh or frozen)
1 1/2 cups sugar
1 tablespoons, lemon
juice
1/2 cup light corn
syrup
For Dutch Babies:
3 tablespoons butte
4 eggs
1 cup low-fat milk
1 cup flour
2 tablespoons sugar
1 teaspoon sugar
For syrup:
Puree blackberries in food
processor or blender and
strain to remove seeds. (An
alternate method is to heat
berries with 1/4 cup water
until they release their juice
Strain.) Measure and add
enough water to equal 1
cup.
Combine puree/juice
with all other ingredients
and bring to a rolling boil.
Boil for exactly one minute,
counting the time after the
mixture comes to a rolling
boil that cannot be stirred
down. Skim foam. Store in
refrigerator. (Yield: approx.
1 pint).
For Dutch Babies:
Melt butter in a 10.5” skil
let in pre-heated 425 degree
oven. While butter is melt
ing, combine eggs in food
processor or blender and
process for 1 minute. With
motor running, alternately
add flour and milk. Add
sugar and vanilla and pro
cess 30 seconds more. Pour
batter into hot buttered pan
and bake for 20-25 minutes
until puffed and golden
brown. Serve immediately
topped with syrup.
Jimmy Dean
Breakfast
Casserole
You can’t miss with this
one, which is a make-ahead
strata-type dish. Note that
mushrooms, tomato and
green onions are options
that would add some color
and flavor, but a dish of cold
salsa would go well with
this, too.
1 pkg. Regular Flavor
Jimmy Dean Pork
See BAKE, PAGE 6C
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