Eggs in Casserole (Cheese Strata)
|
3 T Butter (Melted)
6 oz Mushrooms, sliced
4 Green onions, Sliced
6 slices French Bread, Crusts removed
1 c Cheddar Cheese (4 oz)
1 c Colby cheese (4 oz)
4 eggs
2 cups milk
2 t Dijon mustard
¼ t salt
¼ t black pepper
¼ t cayenne pepper
¼ t paprika |
Melt butter. Sauté mushrooms with 1 T melted butter. Add green
onions and cook 1 minute. Arrange bread cubes in bottom of buttered 8x8x2 baking pan.
Drizzle with 2 T butter. Scatter the mushroom mixture over the top, and top with all but
½ cup of cheeses. Wisk the remaining ingredients and pour over bread and mushrooms, top
with remaining cheese. Refrigerate overnight or up to 24 hours. Bake at 325° until golden brown (45 - 60 minutes) |
Contents
Fancy Egg Scramble
|
1 cub piced bacon or ham
3 tablespoons margarine
1 3 ox can mushroom stems & pieces (drained)
1 recipe cheese sauce
4 teaspoons melted margarine
1 1/4 cups plain bread crumbs
1/2 teaspoon paprika
1/4 cup chopped onion
12 beaten eggs |
In large skillet, cook bacon and onion in 3 tablespoons of
margarine until onion is tender but not brown and bacon is almost cooked. Add eggs
and scramble just until set (not dry). Fold mushrooms and cooked eggs into cheese
sauce. Turn into 12 x 7 x 2 inch baking dish. Combine melted margarine, bread
crumbs and paprika. Sprinkle on top of eggs and cover with aluminum foil. This
must be refrigerated 1/2 hour before baking. May even be done the day before. |
Cheese Sauce: Melt 2 tablespoons
margarine in heavy pan. Blend in 2 tablespoons flour, 1/2 teaspoons salt. Add
2 cups of milk; cook and stir until bubbly. Stir in 1 cup shredded processed
American cheese (or cheddar if you like a bit more bite) until it is melted.
bake at 350 F for approximately 30 minutes |
Contents
Artichoke, Smoked Ham & Goat Cheese Strata
|
The
Mango Inn Bed and Breakfast
Lake Worth, FL |
1 clove garlic
salt to taste
pepper to taste
8 large eggs
2 cups half and half
1 1/2 cup bread crumbs (cubed French bread)
1 cup Parmesan or Romano cheese
4 oz goat cheese, crumbled
1 6oz jar marinated artichokes, chopped
1/2 cup smoked ham, cubed
1/4 tsp. herbs provence
1/2 tsp. fresh chopped sage
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Beat eggs and half and half. Add bread and
remaining ingredients. Refrigerate overnight. Bake in
buttered 10-inch quiche pan at 350 degrees for approx. 40-5- minutes till
firm and set in center.
|
Contents
Orange Marmalade Stuffed French Toast
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The
Mango Inn Bed and Breakfast
Lake Worth, FL |
8 1-inch thick slices of French bread
4 oz cream cheese, room temp.,
1/4 cup orange marmalade.
Mix together.
Egg wash:
4 large eggs,
1 cup milk,
1 tsp. vanilla,
1/2 tsp. ground cinnamon,
1/4 tsp. ground nutmeg.
Mix ingredients.
To assemble toast, cut slit in bottom of French bread and place a
tablespoon of cream cheese mixture in pocket. Dip in egg wash and
cook on 350 degree griddle for 4 minutes each side. Serve on a plate
in a pool of orange syrup and dust with confectioner's sugar. |
Orange Syrup
3/4 cup frozen orange juice concentrate
1/2 cup better
1/2 cup sugar
Warm ingredients in pan. Do not boil. Grate nutmeg in to
taste.
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Contents
Quiche Lorraine
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Pastry for Single-Crust Pie
3 eggs, beaten
1 ½ c milk
6 bacon slices
1 onion, chopped
¼ t salt
1/8 t pepper
Dash ground nutmeg
1 ½ c shredded Swiss, Cheddar, Monterey Jack or Havarti (6 oz)
1 T flour |
Prepare pastry for Single Crust 9" Pie. Line the unpricked
pastry shell with a double thickness of heavy duty foil. Bake in a 450 oven for 5 minutes.
Remove foil. Bake for 5 - 7 minutes more or til pastry is nearly done. Reduce oven
temperature to 325..
Cook Bacon. crumble and retain. Reserve 2 T drippings. Cook onion. Mix flour and Cheese.
Add Bacon and Onion. Add to liquid. Pour into shell. Bake 325 for 20-25 minutes. |
Contents
Corn Beef Quiche
|
Ruth Elaine Ebert |
1 can corn beef Hash
1/4 cup chopped onion
9" unbaked shell
2 eggs
1 (4 oz) container whipped cream cheese with chives
1 cup cottage cheese (small curd)
1/4 teaspoon pepper
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Brown chopped onion and mix in Corn Beefed Hash. Mix together
eggs, cheese and pepper. Pour over corn beef. Bake at 350°F for 50 minutes. Brunch
recommendation: Corn beef quiche, hot fruit, creamed chip beef with mushrooms on
puff pastry shells, sweet biscuits, coffee. |
Contents
Sour
Cream Ambrosia
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Grant Corner Inn, SANTA FE, NEW MEXICO
Just two blocks from the historic Plaza, this exquisite Colonial manor was
built in the early 1900s as a home for a wealthy New Mexico ranching
family. The following recipe comes from the inn’s own breakfast and
brunch cookbook by Louise Stewart. Serve in footed glass dishes or
goblets. |
3 oranges, peeled and sectioned
8 ounces seedless green grapes
1/2 cantaloupe (1 pound), peeled and cut in chunks
¼ pineapple (1 pound), peeled and cut in chunks
½ cup sweetened flaked coconut
1/4 cup chopped pecans
1 cup sour cream
1 tablespoon honey
¼ teaspoon vanilla extract
For garnish: pomegranate seeds
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1. Mix all the fruits, the coconut and pecans in
a medium-size bowl.
2. In a small bowl stir the sour cream, honey
and vanilla until well blended. Add to fruit
mixture and toss to coat or spoon over each
serving. Garnish with pomegranate seeds.
• Makes 6 servings. Per serving: 245 cal, 3 g
pro, 31 gcar, 14g fat, 17 mg chol, 41 mgsod |
Contents
Hashed
Brown Quiche
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The Daiy Hollow House, EUREKA SPRINGS, ARKANSAS A restored
turn-of-the-century farmhouse on an Ozark hillside, This recipe was
taken from The Daisy Hollow House Cookbook.
We call for a cast-iron skillet, but this can also be made in a quiche
pan or pie plate. Just transfer the potato mixture from the skillet and
press it over the bottom and up the sides. Serve with sliced tomatoes
garnished with parsley. |
2 tablespoons vegetable oil
1 medium-size onion, finely chopped (1/2 cup)
5 medium-size potatoes, (1½ pounds), scrubbed and shredded (see Note)
3 large eggs
1½ cups heavy cream or one 12-ounce can evaporated milk
½ teaspoon soy sauce
1/2 teaspoon dry mustard
Freshly ground pepper to taste
4 ounces sharp Cheddar cheese, shredded (1 cup)
3 tablespoons chopped fresh parsley Paprika
2 tablespoons grated Parmesan cheese
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1. Heat oil in a cast-iron skillet. Add onion and cook until
translucent. Add potatoes, cover skillet with a lid and cook 5 to 7
minutes over low heat, stirring 2 or 3 times until potatoes are
translucent and slightly browned.
2. Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or
process in a food processor or blender until smooth.
3. Heat oven to 350°F.
4. Remove skillet from heat. Using a spatula or wooden spoon, press
potatoes over bottom and up sides like a pie crust. Pour egg mixture into
crust. Sprinkle evenly with Cheddar cheese, chopped parsley, paprika, then
Par mesan cheese.
5. Bake 40 to 45 minutes until filling is set, crust is browned and cheese
is bubbly. Cut in wedges to serve.
• Makes 6 servings. Per serving: 456 cal, 12 g pro, 22 g car, 36 g fat,
209 mg chol, 240 mg sod. NOTE: If shredded potatoes are to sit for any
length of time, place in a bowl and cov er with cold water. Drain and
squeeze dry be fore proceeding with recipe. |
Contents
Orange Tea Muffins
|
Wedgwood Inn, NEW HOPE, PENNSYLVANIA
The owners have filled their inn with Wedg wood pottery, original art,
handmade quilts and fresh flowers. |
1½ cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter or margarine
Freshly grated peel of 1 orange (2 to 3 teaspoons)
½ cup fresh orange juice
2 large eggs
If you’re adding coconut, sprinkle extra on each muffin before
baking.
1 cup fresh or frozen raspberries (optional)
1/2 cup sweetened flaked coconut (optional)
|
1.Heat oven to 375° F. Grease twelve 2 1/2 inch muffin
cups.
2. In a large bowl mix flour, sugar, baking pow der and salt until well
blended.
3. Melt butter in a medium-size saucepan. Re move from heat. Stir in
orange peel, orange juice and eggs until well blended. Add rasp berries
and coconut if using. Stir into flour mixture just until moistened. Spoon
into the prepared muffin cups.
4. Bake until lightly golden around edges, 15 to 20 minutes if not using
raspberries and coconut, 22 to 25 if using. Let cool on wire rack 5
minutes before removing from pans.
• Makes 12. Per muffin without raspberries and coconut: 1 75 cal, 3 g
pro, 22 g car, 9 g fat, 56 mg chol with butter, 35 mg chol with margarine,
251 mg sod |
Contents
Maine
Crabmeat Breakfast Pie
|
The Arundel Meadows Inn, KENNEBUNK, MAINE
This 165-year-old farmhouse, five miles from Kennebunkport, has only seven
guest rooms, but each is uniquely decorated with art and antiques. |
8 large eggs
½ cup finely chopped scallions (about 6)
1 large red bell pepper, cored, seeded and diced (1 cup)
6 ounces fresh or imitation crabmeat, torn in shreds
4 ounces Swiss cheese, shredded (1 cup)
4 ounces Cheddar cheese, shredded (1 cup)
2 cups half-and-half
1 teaspoon salt
½ teaspoon pepper
|
This is also good for lunch or supper with a salad.
1 cup fresh bread crumbs (from 3 slices white bread)
1.Heat oven to 350°F. Grease a 10-inch quiche pan or shallow 2-quart
baking dish. 2. Whisk eggs until blended. Add remaining ingredients and
stir to mix well. Pour into prepared pan.
3. Bake 45 minutes or until set and knife inserted near center comes out
clean. Let stand about 10 minutes before serving.
U Makes 8 servings. Per serving: 317 cal, 21 gpro, 8gcar, 22g fat, 286
mgchol, 585mg sod |
Contents
Puffed
Pancake
|
Shire Inn, CHELSEA, VERMONT
Built in 1832 by a successful Chelsea chair manufacturer, the inn’s a
great stop-off if you’re traveling through Central Vermont and the Upper
Connecticut River Valley.
You can halve the recipe and make this in a 9-
inch cast-iron skillet to serve 3 or 4. |
6 large eggs
1 cup milk
¼ cup orange juice
½ cup granulated sugar
1 cup all-purpose flour
Pinch of salt
¼ cup butter or margarine
For garnish: confectioners’ sugar
Toppings: fruit preserves or jam (thinned with water until sauce
consistency), fresh fruit, bottled pourable fruit
|
1. Put a 13x9-inch baking pan or dish in oven. Heat oven to
425°F.
2. Process eggs, milk, juice, sugar, flour and salt in blender or food
processor until well blended.
3.Add butter to hot pan and heat ito 2 minutes until butter sizzles (check
often so it doesn’t get brown). Holding hot pan with potholders, tip to
coat bottom with butter. Immediately pour in batter. Bake about 20 minutes
until puffed and brown. Dust with confectioners’ sugar and serve with
toppings.
Makes 6 servings. Per serving: 312 cal, 10 g pro, 36 g car, 14 g fat,
239 mg chol with butter, 218 mg chol with margarine, 184 mg sod |
Contents
Cinnamon-Raisin
Breakfast Pudding
|
The Lovelander, LOVELAND, COLORADO
This rambling Victorian was built in 1902, when Loveland’s thriving
sugar-beet industry was the force behind a bustling economy.
Assemble the night before and it’s ready to bake in the morning. Serve
with fresh berries. |
1 loaf (1 pound) unsliced cinnamon-raisin bread, preferably
whole-wheat
5 large eggs
Yolks from 3 large eggs
3/4 cup granulated sugar
3 cups milk
1 cup holf-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter or margarine, melted
For garnish; confectioners’ sugar
|
1.Grease two 9-inch-square baking dishes.
2,Trim ends from cinnamon-raisin bread. Cut rest of loaf in 8 slices.
Arrange 4 slices on bottom of each baking dish.
3. Whisk whole eggs and yolks in a large bowl until blended. Add sugar,
milk, half-and-half, vanilla, cinnamon and nutmeg. Whisk until well
blended. Pour evenly over bread, cover with foil and refrigerate
overnight.
4. Heat oven to 350°F. Drizzle bread with melted butter. Bake uncovered
45 to 60 minutes until browned and custard is set. Dust with sugar. Serve
immediately.
• Makes 8 servings. Per serving: 493 cal, 13 g pro, 56 g car, 25 g fat,
269 mg chol with butter, 238 mg chol with margarine, 425 mg sod |
Contents
Gingered
Pancakes
|
The Greenbriar Inn, COEUR D’ALENE, IDAHO
The Greenbriar, built in 1908, is a nationally registered historic
mansion. It serves a fourcourse gourmet breakfast to houseguests. These
have a delicate gingerbread flavor. Serve as is or with syrup and butter. |
2½ cups all-purpose flour
1 tablespoon pIus 2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ cup molasses
2 cups milk
2 large eggs
6 tablespoons butter or margarine, melted
1 cup raisins
|
1. Put all ingredients except raisins into a large bowl.
Beat with an electric mixer until well blended. Stir in raisins.
2. Heat a griddle or skillet until drops of water flicked on the surface
dance and sputter. Drop batter by ¼ cupfuls onto lightly greased griddle.
Cook until bubbles form on surface of pancake. Turn and cook until golden
brown on bottom.
U Makes 21 pancakes, 7 servings. Per serving: 408 cal, 9gpro, 62gcar, 14g
fat, 97 mg chol with butter, 70 mg chol with margarine, 895 mg sod |
Contents
No-Knead and Never-Fail Bread
(Honey and Wheat Loaves)
|
High Meadows Inn, SCOTTSVILLE, VIRGINIA
Minutes south of Charlottesville, High Meadows was recently placed on the
National Register of Historic Places. The following recipe comes from the
inn’s own cookbook The Best of High Meadows, written by the chef-owner,
Peter Sushka. |
By warming the flour you cut the rising time by
about half.
2½ cups whole-wheat flour
2 cups all-purpose flour
1 1/4 cups warm water (105° F to 115° F)
2 packages active dry yeast
2 tablespoons honey
½ cup vegetable oil
11/2 teaspoons salt
1/3 cup wheat germ
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1.Grease a 9x5-inch loaf pan.
2. Put whole-wheat and all-purpose flours in a
bowl and place in oven on lowest setting
(warm) 15 minutes.
3. Put ¾ cup of the warm water into a large
bowl. Stir in yeast and honey and let stand until foamy, about 10 minutes.
Stir in remaining
1 cupwater, theoil, saltandwheatgerm. Add
warmed flour, 1 cup at a time, beating well
with a wooden spoon after each addition.
When the dough starts to pull away from sides
of bowl, turn out onto floured surface and
shape into a smooth loaf.
4. Place in prepared loaf pan and cover loosely
with greased plastic wrap. Put in a warm,
draft-free place about 35 minutes until dough
rises 1 inch above sides of pan.
5. Meanwhile heat oven to 400°F. Remove
plastic wrap and bake bread 35 minutes or
until golden and loaf sounds hollow when
tapped.
6. Cool in pan on wire rack 10 minutes before
removing bread from pan to rack to cool completely.
• Makes 1 loaf, 16 slices. Per slice: 175 cal,
5 g pro, 28 g car, 5 g fat, 0 mg chol, 208 mg sod |
Contents
Fresh
Corn Waffles with Cilantro Butter
|
Carter House Country Inn, EUREKA, CALIFORNIA
This spectacular Victorian inn’s most recent distinction was the “Best
Inn in America” award. It is located in a small, culturally rich seaport
town in the heart of Redwood tree country. |
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
2 tablespoons unsalted butter or margarine, melted
1/2 cup water
1 cup fresh corn kernels, removed from the cob just before adding,
or
1 cup frozen corn, thawed
1 teaspoon vanilla extract
Cilantro Butter (recipe follows) Pure maple syrup
|
1. In a large bowl mix flour, cornmeal, sugar, baking powder
and salt.
2. In a separate bowl whisk egg, melted butter, water, corn and vanilla
until blended. Stir into flour mixture just until combined.
3. Heat a waffle iron and cook waffles according to manufacturer’s
instructions. Serve with Cilantro Butter , Maple Syrup and Sugar Plum
Bacon
|
Contents
Cilantro
Butter
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CILANTRO BUTTER Beat ‘/2 cup room-temperature unsalted butter or
margarine and ¼ cup chopped cilantro leaves until smooth and creamy.
Chill until ready to serve. Makes ½ cup. Pertablespoon: 102 cal, Ogpro,
Ogcar, 11 g fat, 31 mg chol with butter, 0 mg chol with margarine, 2 mg
sod |
Contents
Sugar
Plum Bacon
|
|
8 ounces (8 slices) sliced bacon, at room
temperature, each slice cut in half
crosswise
½ cup packed brown sugar
1 teaspoon ground cinnamon
|
1.Heat oven to 350°F. Line broiler pan with foil (for
easier cleanup). Replace broiler-pan rack.
2. Mix sugar and cinnamon. Dip bacon in sugar mixture to coat. Twist each
piece and place on broiler-pan rack.
3. Bake 15 to 20 minutes until bacon is crisp and sugar is bubbly (watch
closely—the sugar burns easily).
4. Place bacon on a piece of foil to cool. (It would stick to paper
towels.) Serve warm or at room temperature.
Serves8. Per serving: 98cal, 2gpro, 14g car, 4 g fat, 7 mg chol, 131 mg
sod
|
Contents
Fat-Free
Chocolate Meringue Torte
|
The Winterfield House, FREEBURG, ILLINOIS This inn is built of rough-hewn
logs and filled with antiques, some pre-Revolution. Guests dine in the
glow of 100 candles.
Surprise! The meringue is made with angelfood-cake mix. Bake it on a
dry day. (Humidity makes for a chewy, not crisp, meringue.) You can store
the meringue airtight for at least 3 months. Assemble, then freeze the
torte at least 4 hours before serving. |
MERINGUE LAYERS
1 package (14.5 to 16 ounces) angelfood-cake mix
1 cup cold water
¾ cup granulated sugar
1/2 gallon nonfat frozen chocolate yogurt or dairy dessert
For garnish: cocoa powder, chocolate syrup, chocolate curls (see Note),
raspberries and mint leaves
1. Place 1 rack in middle of oven and another rack in lowest position.
Heat oven to 200°F. If you have two ovens, use both. Line 4 cookie sheets
with foil. (Do not grease cookie sheets or foil and do not put 2 meringue
layers on 1 cookie sheet.) On 3 of the cookie sheets outline a 9-inch
circle.
2. In a large bowl with electric mixer on high speed, beat contents of
egg-white package (in cake-mix box) with the 1 cup water as directed on
package until stiff peaks form when beaters are lifted, Add granulated
sugar and beat on high 2 minutes longer.
3. Sprinkle on contents of flour package. Fold in with a rubber spatula
until blended. Makes
about 10 cups meringue.
|
4. Drop about 2½ cups meringue in each outlined circle.
Spread evenly to edges. Drop remaining meringue by spoonfuls on unmarked
foil (or pipe rosettes using a V2-inch star tip).
5. Place 1 cookie sheet on each oven rack. (The other 2 can wait their
turn.) Bake until meringue is crisp and dry, about 2 hours 15 minutes for
layers, 1 hour 50 minutes for small meringues. Cool on foil on sheets.
6. Lift off small meringues. Carefully peel foil off layers. (Any cracks
won’t show when torte is assembled.)
7.To assemble: Soften frozen yogurt slightly. Place 1 meringue layer on a
serving platter. Spread with half the yogurt. Repeat with another meringue
layer, remaining yogurt and third layer. Immediately cover torte and
freeze at least 4 hours.
8. About 30 minutes before serving: Arrange small meringues on torte. Dust
torte with cocoa, drizzle with chocolate sauce, then garnish with
chocolate curls, raspberries and mint leaves. Refrigerate.
9.To serve: Remove small meringues from torte to serving plates. Cut cake
with a long, sharp knife.
• Makes 12 servings. Per serving without garnish:3l8cal, 7gpro, 73gcar,
Ogfat, 0mg chol, 199 mg sod
CHOCOLATE CURLS Hold a bar or block of chocolate in your hands until warm.
Pull a swivel-blade vegetable peeler across bar in long, slow strokes.
Chill curls until hard. ~ |
Contents
Contents
Contents
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