Category Archives: Breakfast/Brunch

Scrambled Eggs

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HOME-STYLE SCRAMBLED EGGS

4 eggs
1 tablespoon instant minced onion or 3 tablespoons minced onion
¾ teaspoon salt
3 tablespoons water
¼ cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or ½ cup chopped green pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.

As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 servings.

CREAMY SCRAMBLED EGGS

8 eggs, slightly beaten
1 package (3 ounces) cream cheese, cut up
2 tablespoons butter or margarine
4 slices bacon, crisply fried and crumbled
2 tablespoons snipped chives

Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.

©️Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Soup Breakfasts

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VEGETABLE-FRANK SOUP

2 cans (10½ ounces each) beef broth (bouillon)
1 can (28 ounces) tomatoes
2 cloves garlic, minced
2 tablespoons butter or margarine
½ teaspoons basil leaves
1 teaspoon salt
⅛ teaspoon pepper
3 carrots, cut into thin strips
2 small onions, thinly sliced
6 frankfurters, sliced
1 pound zucchini, sliced

In large saucepan, mix all ingredients except frankfurters and zucchini. Cover and simmer 20 minutes. Stir in frankfurters and zucchini; heat to boiling. Reduce heat; cover and simmer 10 minutes. 6 servings.

MUSHROOM-CORN SOUP

2 slices bacon
1 medium onion, chopped (about ½ cup)
1 can (8 ounces) cream-style corn
1 can (10½ ounces) condensed cream of mushroom soup
1 soup can milk

In medium saucepan, fry bacon until crisp. Drain bacon. Cook and stir onion in bacon drippings until tender. Stir in corn, soup and milk; heat through, stirring occasionally. Crumble bacon; sprinkle over soup. Three 1-cup servings.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.


Spicy Muffnuts

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spicy_MUFFNUTS
Preparation time: 25 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

These little puffs taste like cake doughnuts but are as easy to make as a batch of muffins. After baking, you roll them in melted butter and then in a mixture of sugar and cinnamon.

For 12 muffnuts you will need:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. each ground coriander and ground allspice, optional
1/2 cup sugar
1/3 cup vegetable shortening
1 egg, slightly beaten
3/4 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp. cinnamon

Tips: For variations, you can add 1/2 cup chopped nuts, raisins, dates or chocolate chips to the batter before filling muffin tins.

Preparation:

1. In large mixing bowl, stir together flour, baking powder, salt, nutmeg, coriander and allspice, if used, and the 1/2 cup sugar.

2. Cut in shortening until mixture is coarsely crumbly. Beat egg and milk. Pour over dry ingredients. Stir just until flour is moistened.

3. Fill greased muffin pans 1/2 to 2/3 full. Bake at 375°F for 25 to 30 min. or until lightly browned.

4. Meanwhile, melt 1/4 cup butter and place in small dish. Mix sugar and cinnamon.

5. Roll hot muffins in butter and then immediately serve in cinnamon-sugar. Serve hot.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Baked Eggs with Potatoes

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baked_eggs_potatoes

For each serving:
1 cup seasoned mashed potatoes
1 teaspoon Green Taco sauce
1 tablespoon grated Jack cheese
2 eggs, salt, pepper, paprika
1/4 teaspoon minced dried onion
2 teaspoons melted butter or margarine
1 teaspoon finely chopped parsley

Preheat oven to 350°. Arrange a strip of mashed potatoes around the edge and through the middle of a buttered individual casserole. In the indentation on either side of middle potato strip, place in sequence the following: taco sauce, dried onions, Jack cheese and one egg. Season tops with salt, pepper, and paprika; drizzle with melted butter. Bake 15 to 20 minutes to desired doneness. Garnish with parsley.

Serves 1. Preparation time: 40 Min
Approximate calories per serving…. 425

SUGGESTED MENU
Baked Eggs with Potatoes
Marinated Asparagus and Tomatoes
Cherries Jubiliee

HELPFUL HINT: This recipe makes a delightful dish for brunch or lunch and is especially good for late suppers.

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Walnut Raisin Cake

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walnut_raisin_cake

1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

FAMILY GATHERING BUFFET
Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Pecan Waffles

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pecan_waffles

2 cups sifted* cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1 1/4 cups milk
6 tablespoons salad oil
2 egg whites
1/2 cup chopped pecans

1. Preheat waffle iron

2. Sift flour with baking powder and salt; set aside.

3. In medium bowl, with rotary beater, beat egg yolks, milk and salad oil until well combined. Gradually add flour mixture, a little at a time, beating after each addition; beat only until smooth.

4. In small bowl, beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans.

5. For each waffle, pour about 1/2 cup of batter into center of lower half of waffle iron, until it spreads to in inch from edge.

6. Lower cover on batter. Cook as manufacturer directs, or until waffle iron stops steaming. Do not raise cover during baking.

7. Carefully loosen edge of waffle with fork; remove. Serve hot. Makes 4 large waffles.

* Sift before measuring

A SPECIAL FAMILY BREAKFAST
Pecan Waffles
Maple Syrup
Strawberry Sauce
Sausage
Bacon Curls
Coffee
Cocoa

&copy Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Surprise Pancakes

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surpise_pancakes

1 cup milk
1 egg
1 tablespoon salad oil
1 cup packaged pancake mix
1/2 cup wheat germ
1/2 cup raisins
Butter or margarine
Hot maple syrup or honey

1. Heat griddle, then grease very lightly.

2. In medium bowl, with rotary beater, beat milk with egg and oil just until combined.

3. Stir in pancake mix, wheat germ, and raisins.

4. Use 1/4 cup batter for each pancake. Cook pancakes until lightly browned – about 3 minutes on each side.

5. Serve with butter and maple syrup or honey.

Makes 8 medium-sized pancakes.

A LATE BREAKFAST

Fresh Orange and Pineapple Juice
Surprise Pancakes
Bacon
Butter
Hot Maple Syrup
Honey
Coffee
Cocoa

&copy Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Pork Sausage Croutes

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pork_sausage_croutes

Cooking time: 15 mins.
Preparation time: few mins
Main cooking utensils: skillet, broiler pan, or toaster

For 6 people you need:
12 pork sausages
3 slices bacon
2 tomatoes
2 dessert apples
little shortening
6 rounds bread

1. Prick and fry the sausages until golden brown – they should be friend without extra fat.

2. When cooked put onto a hot dish and keep warm.

3. Cut each bacon slice into halves, roll and secure with a wooden toothpick and fry with little or no shortening until crisp, put with the sausages.

4. Slice the tomatoes – do not cook.

5. Fry the cored, sliced apples in the hot fat until golden brown on either side.

6. Toast the bread (or fry if preferred).

7. Put the sausages on top of the bread, then rings of apple and tomato; garnish with parsley.

8 Arrange bacon rolls around dish.

TO SERVE: Hot with baked beans or mashed potatoes and a green vegetable.

TO VARY: Spread the bread with a little mustard or chutney after toasting.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Ways With Hash

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Crusty Beef Hash With Eggs

Heat oven to 350°. Spread 2 cans (15 ounces each ) canned corned beef or roast beef hash in greased 1 1/2 quart baking dish. Bake 15 minutes or until heated through. With Bottom of custard cup, make 5 or 6 deep hollows in hash.

Dot with butter. Break an egg into each hollow. Season with salt and pepper; cover with 1 tablespoon cream. Bake 20 minutes or until set. 5 or 6 servings.

Individual Eggs in Hash Nests

1 can (15 ounces) corned beef hash
6 eggs
Salt and pepper

Heat oven to 350°. In each of six ungreased 5- or 6 ounce baking dishes, press about 1/4 cup hash against bottom and side. Break 1 egg into each dish. Season with salt and pepper. Bake 20 to 25 minutes or until set. 6 servings.

Skillet Hash

2 cups chopped cooked beef
2 cups chopped cooked potatoes
2/3 cup chopped onion
2 tablespoons snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shortening
2/3 cup water

Combine beef, potatoes, onion, parsley, salt and pepper. Melt shortening in large skillet. Spread meat mixture in skillet. Brown hash 1- to 15 minutes, turning frequently with wide spatula. Stir in water. Cover; reduce heat and cook 10 minutes or until crisp. 4 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chipped Beef, California Style

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Poppy Seed Cups (below)
1/4 cup butter or margarine
4 ounces dried beef, shredded
1/4 cup Gold Medal flour
1/4 teaspoon nutmeg
1/4 teaspoon pepper
Dash cayenne red pepper
2 cups milk or light cream
1 hard-cooked egg, chopped
1 ripe avocado, peeled and diced
Tomato wedges
Hard-cooked eggs

Prepare Poppy Seed Cups. While cups bake, melt butter in large skillet. Cook and stir dried beef in butter until edges curl. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly.

Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in egg and avocado; heat through. Serve in Poppy Seed Cups with wedges of tomato and hard-cooked eggs. 6 servings.

Poppy Seed Cups

Heat oven to 375°. Trim crust from 12 slices white bread. Spread slices with butter; sprinkle with poppy seed. Press buttered sides up into ungreased muffin cups. Bake 12 minutes or until light brown.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.