Category Archives: Breakfast/Brunch

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.

Chicken Livers and Eggs

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1/4 lb chicken livers
Butter or margarine
6 tablespoons fresh white bread crumbs
6 slices (1/4 lb) Swiss cheese
2 tablespoons chopped onion
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves, optional
6 eggs
3/4 cup heavy cream
2 tablespoons grated Parmesan cheese

1. Wash and dry chicken livers. Cut into eighths.

2. Preheat oven to 350F. Butter 6 (5-inch) custard cups or ramekins. Sprinkle 1 tablespoon bread crumbs n bottom of each. Cover with slice of Swiss cheese.

3. In 3 tablespoons hot butter in small skillet, over medium heat, sauté chicken livers with onions, mushrooms, salt, pepper, and thyme, about 5 minutes, stirring occasionally.

4. Divide mixture into custard cups, pushing up around side, making an indentation in center. Break egg in each.

5. Over each egg, spoon 2 tablespoons cream, then sprinkle with 1 teaspoon grated cheese. Bake, uncovered, 10 to 12 minutes, until eggs are set. Serve at once. Serves 6.

An Early Lunch
Chicken Livers with Eggs
Baked Tomato Halves
Hot Buttered Corn Bread
Coffee Milk

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

Poached Eggs – Chipped Beef

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Ingredients

1/4 cup butter or margarine
1/4 cup unsifted flour
Dash pepper
2 1/2 cups milk
Tabasco
1 jar (5oz) dried beef
4 or 6 poached eggs
2 or 3 English muffins, split and toasted, or 4 or 6 buttered toast slices, crusts removed

Directions

1. In medium saucepan, melt butter. Remove from heat.

2. Add flour and pepper, stirring until smooth. Gradually stir in milk. Bring to boiling, over medium heat, stirring. Reduce heat and simmer 1 minute. Add several drops Tabasco and dried beef. heat gently while poaching eggs.

3. Lift eggs to toasted muffins. Spoon creamed chipped beef over top. Garnish with tomato wedges and olives, as pictured.

Makes 4 to 6 servings.

How to Poach and Egg: Bring water (1 inch deep) in shallow pan to boiling. Reduce heat to simmer. Break egg into saucer, then quickly slip egg into water. Cook, covered, 3 to 5 minutes. Lift out of water with slotted pancake turner or spoon. Drain well.

A Light Supper
Poached Eggs with Creamed Chipped Beef
Toasted English Muffins
Beer

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