Club Food

1 c Flour

1 c Milk

2 Eggs

1 ts Salt

1/4 ts Black pepper

1 lb Sausages

1/3 c Water

In a food processor fitted with the steel blade or in a blender,
blend flour, milk, eggs, salt, and pepper for 5 seconds.
Turn off
the motor and with a rubber spatula, scrape down the sides of the
container.
Blend the batter for 20 seconds more, transfer it to a
bowl and let it stand, covered with plastic wrap, for one hour.
In
a skillet, combine sausages, pierced lightly with a needle, and
water.
Bring the water to a boil over moderately high heat and boil
the sausages, turning them, until the water is evaporated.
Saute
the sausages, adding oil if necessary to keep them from sticking,
for 7 minutes or until they are golden brown.
Transfer the sausages
with a slotted spoon to a plate, pour 3 T.
of fat from the skillet
into an 8″ square baking pan and heat the pan in a preheated very
hot oven

(450^) for two minutes.
Stir in the batter, pour one fourth of
it into the pan and bake it in the very hot oven for two minutes,
or until it is set.
Arrange the sausages on the batter, pour the
remaing batter over them, and bake the mixture for 15 minutes.
Reduce heat to moderate (375^) and bake the mixture for 10-15
minutes more, or until it is puffed and golden brown.
Serve the
dish immediately with Dijon-style mustard, if desired.

1/2 c Butter

1 t Soda

2 c Flour

1 Egg

1 c Brown sugar — packed

1 t Vanilla

4 Toffee candy bars — crush fine

-( 3/4 oz.
ea.) 1/2 c Sugar

1 c Buttermilk or sour milk

1/4 c Chopped pecans

Cut butter into flour and sugars until crumbly.
Set aside 1/2 c.
To remainder, add buttermilk, soda, egg and vanilla; beat well.
Pour 1/3 batter into well greased and floured 9-cup Mini-Bundt pan.
Combine reserved mixture, candy and nuts.
Sprinkle over batter.
Alternate remaining batter and candy nut mixture.
Bake at 350
degrees for 35-45 min.
To crush candy bars: place in freezer.
When
thoroughly chilled, place between 2 sheets of foil and roll with
rolling pin.
Source: Unusual Old World and American Recipes from
Nordic Ware.
Formatted for MM by Karen Adler FNGP13B.

1 1/2 c Soft or medium tofu

1 c Water

4 tb Oil

1 pn Salt

1 t Vanilla extract

3 ts Sugar

8 sl Wholewheat bread

Margarine or oil for frying

Put the tofu, water, oil, salt, vanilla extract & sugar in
blender or food processor & blend thoroughly.
Pour the mixture
into a shallow bowl & dip in the slices of bread.
Heat the
margarine or oil in a skillet & fry the dipped bread over a
moderate heat until browned on both sides.
Serve with maple syrup
or jam.
Or, serve with a mixture of sugar & cinnamon
powder.

1/4 c Golden raisins

1/4 c Currants

1/4 c Diced candied orange peel or

Candied fruit Without cherries 1/2 c Brandy or rum

1 lb Loaf semolina or italian or

-french Bread 1 lb Extra-firm tofu

2 ts Grated orange or lemon zest

3 Eggs

1 c Plain or vanilla regular

-soy milk 1 ts Vanilla extract

3 tb Melted butter or oil

Or nonstick cooking spray Maple syrup or confe -ctioners’ sugar
– (optional) Recipe by: The Washington Post 11/6/96 Soak raisins,
golden raisins, currants and candied peel in small bowl with brandy
for 30 minutes.
Slice bread diagonally into 1-inch slices,
discarding ends.
Carefully pull center from each slice, leaving
about 1/2 inch of bread inside crust.
Set aside rings of crusts.
Tear centers into 1/2-inch pieces and place in large bowl.
Crumble
tofu into bowl with torn bread, breaking tofu into bits the size of
cottage cheese curds.
Drain soaked fruit and add to bowl.
Add
grated citrus zest.
Beat eggs with soy milk and vanilla extract in
another large bowl.
Pour half of the mixture into bowl with torn
bread.
Stir with fork until bread is moistened and everything is
well combined.
Add 2 or 3 bread rings at a time to remaining egg
mixture, turning pieces once, when well moistened.
Meanwhile, heat
half of butter in large, heavy skillet over medium-high heat.
Arrange soaked bread rings in pan.
Spoon moistened bread and fruit
mixture into center of each ring, pressing with back of spoon to
pack firmly.
Cook until toast is browned on bottom, 3 to 4 minutes.
Turn and brown second side.
Remove to warm platter.
Repeat with
remaining butter and bread until all has been cooked.
Serve at
once, accompanied by maple syrup or sprinkled with confectioners’
sugar.
Or, cool slices of stuffed toast, wrap tightly in foil and
freeze.
Reheat in 350-degree oven, wrapped in foil, 15 to 20
minutes.
(6 to 8 servings).
Variation: Use 1/2 cup each dried
blueberries and chopped dried cranberries in place of raisins,
currants and candied fruit.
Soak in Grand Marnier or Triple Sec.
From Dana Jacobi’s “The Natural Kitchen: Soy!”(Prima, $14).
By
Margaret Sheridan, The Los Angeles Times.
—–

1/3 c Brown sugar

1 ts Cinnamon

1/4 c Pecans; chopped

2 c Sliced apples

1/2 ts Baking soda

1 c Sour cream

2 Eggs

1 1/2 c All purpose flour

1 c Sugar

1 1/2 ts Baking powder

Melt 1/4 cup better in 8 inch square baking dish; blend in brown
sugar and cinnamon.
Sprinkle pecans over brown sugar; place apple
slices in single layer over nuts.
Stir baking soda into sour cream
and allow to stand 10 minutes.
Cream remaining 1/2 cup butter; add
eggs and beat thoroughly.
Stir flour, sugar and baking powder
together.
Add dry ingredients and sour cream alternately to creamed
mixture, beginning and ending with dry ingredients.
Pour over
apples; bake at 350~ for 45 to 50 minutes or until toothpick
inserted in center comes out clean.
Cool in dish 10 minutes; invert
onto serving dish.
—–

1 tb Rum or cognac (optional but

1/4 c Oil

3/4 c Milk

1 Egg; beaten

Sugar/cinnamon mixture In a low, flat bowl mix milk and cognac.
Dampen pieces of bread, then dip in beaten egg.
Fry as for French
toast.
Serve hot with sugar/cinnamon sprinkled on top.
—–

2 lb New potatoes — scrubbed

2 Yellow onions — sweet

Extra virgin olive oil — For frying 4 Cloves garlic –
chopped

6 Eggs — beaten

Kosher salt White pepper

Leaving the skins on, slice the new potatoes thinly.
Peel,
split, and slice onions.
In a large saute pan, heat olive oil (the
best you can afford).
You need a good quarter inch in your pan.
Saute potatoes and onions and garlic on a low flame until the
potatoes are soft and the onions are translucent.
Remove with a
slotted spoon and place the potato mxture in a greased round cake
pan, spring form pan, cast iron skillet or terra-cotta baking dish.
If you use something small, make two.
Season eggs and pour over
potatoes.
Bake 20 minutes at 350F and then start testing.
When the
middle is set and the top slightly brown, it’s done.
Let set 5
minutes, run a knife around the outside and invert onto a round
platter.
Serve at room temperature.
Buffet menu: Torta Rustica
filled with spinach and red peppers, cheese and ham This potato
omelette A platter of Italian sausages grilled outside on the Weber
Breads, muffins, bagels, muffins, donuts …
Recipe By : Lou Jane
Temple.
Death by Rhubarb.
From: Hp_walls@woco.Ohio.Gov Date: Mon,
15 Jul 1996 14:00:51 -0400 (

10 California dried figs

– (stewed and drained) 2 Eggs

1/2 c Sugar

1/2 c Milk

3 tb Shortening; melted

1 1/2 c Sifted all-purpose flour

1/2 ts Salt

2 ts Baking powder

———————————-TOPPING———————————-
1/2 c Brown sugar

1 tb Flour

1 ts Cinnamon

3 tb Butter or margarine; melted

Chopped walnut meats — (if desired) Snip stems from figs, cut
them into small bits.
Combine figs, eggs, sugar, milk, shortening.
Beat together until well mixed.
Sift flour, measure and sift again
with salt and baking powder.
Add to first mixture, stir until just
mixed.
Place paper baking cups into muffin tins.
Spoon batter into
cups, filling them half full.
Sprinkle with topping.
Bake in
moderately hot oven (375 F.) for about 15 minutes or until light
brown and firm to touch.
Source: 48 Family Favorites with
California Figs Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen Mintzias

1/4 c Uncooked wheat flakes

–(rolled wheat) 3/4 c Water

1 1/4 c Nonfat buttermilk

1/3 c Honey

1/4 c Vegetable oil

1 ts Vanilla

2 lg Egg whites or 1/4 cup

–cholesterol free egg prod.
1 1/4 c Whole wheat flour

1 c Wheat bran

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart saucepan;
reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed.
Cool 10 minutes.
Heat oven to 400?.
Spray bottoms only of
12 medium muffin cups, 2 1/2″ x 1 1/4″ with nonstick cooking spray
or line with paper baking cups.
Beat buttermilk, honey, oil,
vanilla and egg whites in large bowl.
Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri is
moistened.
Fold in cooked wheat flakes.
Divide batter evenly among
muffin cups (cups will be fery full).
Bake 22 to 24 minutes or
until golden brown.
Immediately remove from pan.
*3/4 cup cooked
brown rice can be substituted for wheat flakes and water.

1/4 c Uncooked wheat flakes

–(rolled wheat) 2 lg Egg whites or 1/4 cup

–cholesterol free egg prod 3/4 c Water

1 1/4 c Nonfat buttermilk

1/3 c Honey

1/4 c Vegetable oil

1 ts Vanilla

1 1/4 c Whole wheat flour

1 c Wheat bran

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart saucepan;
reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed.
Cool 10 minutes.
Heat oven to 400?.
Spray bottoms only of
12 medium muffin cups, 2 1/2″ x 1 1/4″ with nonstick cooking spray
or line with paper baking cups.
Beat buttermilk, honey, oil,
vanilla and egg whites in large bowl.
Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri is
moistened.
Fold in cooked wheat flakes.
Divide batter evenly among
muffin cups (cups will be fery full).
Bake 22 to 24 minutes or
until golden brown.
Immediately remove from pan.
*3/4 cup cooked
brown rice can be substituted for wheat flakes and water.
NUTRITIONAL INFORMATION (1 MUFFIN): Calories 155 Protein 6%
Protein, g 4 Vitamin A * Carbohydrate, g 23 Vitamin C * Fat, g 5
Thiamin 6% Unsaturated 4 Riboflavin 8% Saturated 1 Niacin 8%
Dietary Fiber, g 3 Calcium 6% Cholesterol, mg 0 Iron 6% Sodium, mg
190 Potassium, mg 170 SOURCE: Betty Crocker’s Healthy Choices
Cookbook

Topping: 1/2 C.
flake coconut

1/2 C.
chopped nuts

1/2 C.
sugar

1 Tsp.
cinnamon

Cake: 1 Can Mandarin — (11 oz.)

oranges (reserve 1/4 c.
juice) 1/2 C.
vegetable oil

2 Large eggs

1 yellow cake mix (Jiffy) — (9 oz.)

For Topping: Combine coconut, nuts, sugar and cinnamon in small
bowl.
Set aside.
Combine 1/4 cup of juice from oranges, oil and
eggs in 2 cup liquid measure.
Blend well.
Add to cake mix.
Stir
until well blended (batter will be slightly lumpy).
Spread batter
in greased 9 x 2-inch round dish.
Arrange drained oranges evenly on
top.
Cook in microwave, Full power for 4 minutes.
Sprinkle topping
over batter.
Continue to cook on Full power for 2 to 3 minutes more
until toothpick comes out clean.
Let stand 3 minutes until
done.

PANCAKE: 1 T Oil

2/3 c All purpose flour

1/2 ts Baking powder

1/4 ts Salt

4 Eggs

1 c Milk

2 T Margarine or butter,melted

FILLING: 1 ts Cornstarch

1 cn (8-oz)pineapple tidbits

Undrained 1/2 c Coconut

1 md Banana,sliced

Heat oven to 425.
Place oil in 10-inch ovenproof skillet; heat
in oven until oil is hot, about 10 t0 12 minutes.
Meanwhile, in
small bowl combine flour, baking powder.
salt and eggs; beat at
medium speed until well blended.
Gradually stir in milk and
margarine.
Pour batter into hot skillet.
Bake at 425 for 15
minutes.
Reduce oven temperature to 375.
Bake an additional 10 to
12 minutes or until puffed and golden brown.
(A well will form in
center and edges will puff up.) In a small saucepan, combine
cornstarch and pineapple.
Cook over medium-low heat until slightly
thickened, stirring occasionally.
Fold in coconut and banana
slices.
Remove pancake from oven; spoon filling into center.
Serve
immediately..(Pancake will collapse as it cools.) Also works well
with apple slices and cinnamon….

1 lb Ground turkey

2 Garlic cloves; minced

1/4 c Onion; chopped

1 ts Fresh sage; chopped

1 ts Fresh thyme; chopped

1 ts Fresh basil; chopped

1/2 ts Salt

1/4 ts Black pepper

1/4 c Soda cracker crumbs

1 tb White wine or water

Mix all ingredients thoroughly with a spoon or your hands; shape
into patties or links and brown in a skillet, or use as bulk
sausage in recipes.
Recipe from Elizabeth Garner/Sacramento, CA.
In
“Kitchen Table: Where Herbs and Spices Make a Difference” column in
“The Herb Companion.” Dec.
1993/Jan.
1994, Vol.
6, No.
2.
Pg.
84.
Posted by Cathy Harned.

1/2 c Butter

1 c Sugar

2 c Flour

1/2 c Milk

2 ts Baking powder

1/2 ts Salt

2 c Blueberries

1 ts Vanilla

2 Eggs

Sugar, for topping Cream butter and sugar.
Add eggs, one at a
time.
Mix until blended.
Sift all dry ingredients, add alternately
with milk and vanilla.
Mash 1/2 cup blueberries; stir into batter.
Add remaining whole berries.
Grease tins or use liners.
Pile batter
high.
Sprinkle with sugar.
Bake at 375F for 30 minutes.
Makes 12
muffins.

1 1/2 c Lukewarm water 6 tb Sugar

1 Egg, well beaten 5 To 5 1/4 cups flour

1 3/4 ts Salt 1/2 c Chopped nuts

Soften yeast in water.
Add sugar, salt, shortening, and egg.
Add
flour slowly, beating thoroughly after each addition until dough is
just stiff enough to knead.
Turn onto lightly floured board and
knead until smooth and elastic.
(This dough should be slightly
softer than a bread dough.) Place in a bowl, cover with a warm,
damp cloth, set in a warm place and allow to double in bulk.
Work
down lightly.
Cover and allow to double in bulk the second time.
Turn onto lightly floured board and roll in sheet 1 1/2 inches
thick.
Spread with melted butter or butter substitute and

sprinkle generously with sugar and cinnamon, and roll as a jelly
roll.
Pinch the edges together and join ends to form a ring.
Place
in an oiled pan or on an oiled baking sheet.
Cut the dough with the
scissors in 3-inch pieces, cutting 3/4 through the ring.
Turn each
section so that it lies flat on the baking sheet.
Sprinkle with
sugar and chopped nuts.
Cover with a warm, damp cloth and let rise
until treble in bulk.
Bake in hot oven (425? F) about 30 minutes.
If desired 1/2 cup raisins may be added to the dough.
The Household
Searchlight – 1941
—–

1 1/3 c Flour

1/2 ts Salt

2 ts Baking powder

1 t Sugar

2 Eggs

1/4 c Melted butter or butter

-substitute 1 c Sweet milk

Sift flour, measure, and sift with salt and baking powder.
Beat
egg yolks until light and foamy.
Add sugar and shortening.
Mix
well.
Add milk alternately with sifted dry ingredients to egg
mixture.
Fold in stiffly beaten egg whites.
Bake in hot waffle
iron.
6 servings.
The Household Searchlight – 1941

1 1/3 c Ready-mixed flour 1 c Sweet milk

2 Eggs 1 ts Sugar

1/4 c Melted shortening

Sift flour, measure, and sift.
Beat egg yolks until light and
foamy.
Add sugar and shortening.
Mix well.
Add milk alternately
with flour to egg mixture.
Fold in stiffly beaten egg whites.
Bake
in hot waffle iron.
6 servings.
The Household Searchlight – 1941
—–

1 md Sweet potato (about 1 lb)

1 lb Ham

1/2 ts Ground white pepper

1 ts Salt

6 tb Butter or margarine

8 Poached eggs

4 tb Sour cream

PREHEAT OVEN TO 250F.
Wash but don’t peel the sweet potato.
Shred potato on fine blade of a shredder or food processor.
Place
in mixing bowl and set aside.
Finely chop ham; pulse using puree
blade of food processor.
Add ham to the shredded potato.
Add salt
and pepper and mix well.
Heat 1 tablespoon butter in a non-stick
6-inch skillet over medium heat.
Add one-quarter of the potato-ham
mixture.
Cook about 4 minutes, pressing down gently to compact the
hash as it cooks.
Flip the hash patty and cook another 5 minutes.
Add more butter if necessary.
Repeat with remaining mixture; add
more butter to skillet as needed.
As each hash patty is done,
transfer to oven to keep warm.
Place 2 poached eggs on each
serving.
Garnish with a dollop of sour cream.

1 md Sweet potato (about 1 lb)

1 lb Ham

1/2 ts Ground white pepper

1 t Salt

6 tb Butter or margarine

8 Poached eggs

4 tb Sour cream

PREHEAT OVEN TO 250F.
Wash but don’t peel the sweet potato.
Shred potato on fine blade of a shredder or food processor.
Place
in mixing bowl and set aside.
Finely chop ham; pulse using puree
blade of food processor.
Add ham to the shredded potato.
Add salt
and pepper and mix well.
Heat 1 tablespoon butter in a non-stick
6-inch skillet over medium heat.
Add one-quarter of the potato-ham
mixture.
Cook about 4 minutes, pressing down gently to compact the
hash as it cooks.
Flip the hash patty and cook another 5 minutes.
Add more butter if necessary.
Repeat with remaining mixture; add
more butter to skillet as needed.
As each hash patty is done,
transfer to oven to keep warm.
Place 2 poached eggs on each
serving.
Garnish with a dollop of sour cream.
MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK

3 c Water

1 1/2 c Sweet brown rice, uncooked

1 pn Sea salt

3/4 c Raisins

3/4 ts Cinnamon

2 1/2 c Shelled walnuts

The Japanese call these rice dumplings obagies.
DIRECTIONS
==========
Bring water to boil in a 2-quart saucepan.
Add rice and
salt, cover and reduce heat to medium.
Cook for one hour.
(Check to
see if more water must be added to prevent sticking.) Remove from
heat and let cool for 5 minutes.
Preheat oven to 350 degrees F.
Mix
half the raisins and half the cinnamon into half of the rice and
process mixture thoroughly through a grain mill.
(If you do not
have a grain mill, use a Champion Juicer with a grinder attachment
or pound mixture into a paste in a wooden bowl.) Repeat with
remaining rice, raisins and cinnamon.
Place walnuts on a baking
sheet and roast in oven and let cool.
Coarsely grind or finely chop
walnuts.
Measure rice ito 2 1/2 tablespoon portions.
Moisten hands
and shape dumplings.
Roll each dumpling in walnuts to coat.
Serve
immediately.
Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g
carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking
process, place rice in a pressure cooker with 2 1/4 cups of water
and cook for 40 to 45 minutes.
Remove from heat and let

cool until pressure goes down.
Dumplings can be stored in the
refrigerator for several days.
Reheat in oven when ready to serve.
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) *
Typed for you by Karen Mintzias

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 16 oz Vanilla yogurt

– nonfat or lowfat 8 oz Crushed pineapple in juice

– undrained 2 tb Sliced almonds (optional)

2 c Sliced strawberries

– fresh or frozen In medium bowl, combine oats, yogurt,
pineapple and almonds; mix well.
Cover, refrigerate overnight or up
to 4 days.
To serve, layer oat mixture and strawberries in 4
parfait glasses.
Garnish with additional strawberries, if desired.
Serve chilled.
Nutrition Information (1 parfait): * Calories 240 *
Fat 2g * Sodium 80mg * Dietary Fiber 4g Source: Quaker Oats
Prize-Winning Recipes (Ann Dwyer) Copyright 1994, The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

3 c Water

1 c Mixed dried fruit, chopped

1 ts Sea salt (optional)

1 1/3 c AM Oat Flakes (rolled oats)

2 tb Honey

2 tb AM Wheat Germ

1/4 c Slivered almonds, toasted

Bring water to a boil; stir in fruit, salt, and honey.
Bring to
boil again.
Add oats; stir; lower heat to simmer.
Cover and simmer
15 minutes (stir before serving).
Sprinkle each serving with 1-1/2
teaspoon wheat germ and 1 tablespoon almonds.
Serve with milk.
Source: Arrowhead Mills “The Natural Way to Start Your Day”
tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

1/3 c Brown sugar,packed

1/4 c Water

1 tb Cornstarch

2 tb Vinegar,red-wine

2 tb Horseradish,prepared white

1 pk Pork sausage meat(32oz)

1 pk Cocktail frankfurters(16oz)

1.
Drain and reserve syrup from pineapple.
Cut each

pineapple slice in half; set aside.
In medium-sized bowl, mix
brown sugar, water, cornstarch, vinegar, horseradish, and reserved
syrup from pineapple; set mixture aside.~ 2.
Cut pork-sausage meat
into 1/4″ slices.
With sharp knife, make a few slashes in each
cocktail frankfurter.~ 3.
In 12″ skillet over medium heat, cook
sausage slices, a few at a time, until well browned, removing
slices as they brown to paper towels to drain well; keep warm.
Pour
off fat from skillet.~ 4.
In same 12″ skillet, over medium heat,
cook

frankfurters until lightly browned; add reserved pineapple
slices and return sausage slices to skillet.
Gradually stir in
reserved pineapple-syrup mixture and cook about 5 minutes, stirring
frequently, until sauce thickens slightly and mixture is heated
through.
If you like, serve sausage mixture in chafing dish to keep
it warm.
—–

2 lb Almond Bark; White

3 c Froot Loops Cereal

3 c Cheerios Cereal

2 c Miniature Marshmallows;color

Melt almond bark in a double boiler.
Mix cereals in a large
bowl, and pour the melted almond bark over them.
Mix thoroughly,
add colored marshmallows, mix again and then drop by tablespoonfuls
onto was paper.
Cool until firm.
Makes about 3 dozen.

1/2 lb Hot Italian sausage

6 oz Red peppers; roasted, drain

- and chopped 6 oz Green peppers; fried

6 Firm white bread;quartered

1 1/2 c Monterey Jack cheese

1 1/2 c Milk

1 ts Chili powder

1/2 ts Salt

6 Eggs; beaten

In medium skillet; saute sausage 10 minutes or until lightly
browned.
Cool slightly; cut crosswise into thin slices.
Place in
bowl.
Add peppers; toss to combine.
Preheat oven to 350~.
Generously grease 2 qt.
shallow baking dish.
Reserve 6 bread
quarters; place remainder in prepared dish.
Sprinkle with cheese
and the sausage mixture; arrange reserved bread on top.
Set aside.
In medium bowl, beat eggs with milk, chili powder and salt until
mixed; pour over bread in dish.
Bake 1 hour or until center is set.
Let stand 10 minutes before serving.
Makes 6 servings.

4 tb Butter or margarine

1/3 c Warmed honey

2 1/2 c Whole milk

1/2 c Unbleached flour

1/4 c Whole-wheat flour

5 Eggs

Heat a casserole dish that is 9 inches in diameter, then melt
butter and coat the bottom and sides of the dish with it.
Mix honey
with milk and stir into flour.
Beat eggs until very light and stir
into flour mixture until well blended.
Pour into casserole dish and
bake in a preheated-heated 375-degree oven until puffed and browned
(30 to 35 minutes).
Serve with

fruit preserves or syrup.
Serves 4.

1/2 lb Bacon, diced

1/4 Green bell pepper, diced

1/4 Red bell pepper, diced

1 sm Onion, chopped

8 lg Eggs, fresh

1 lb Russet potatoes, peeled and

- grated 2 3/4 c Shredded sharp cheddar

- cheese 1/2 ts Pepper

Salt to taste

Preheat oven to 350 degrees.
Grease a large quiche dish or 6 to
8 individual ramekins.
Saute bacon, peppers and onion until soft.
Drain on paper towel.
Whisk eggs with potatoes, cheese, salt and
pepper.
Mix in bacon and vegetable mixture.
Pour into prepared pan
spreading mixture evenly.
Bake for 45 minutes, until center is set
or knife inserted in center comes out clean.
Bake 20 to 30 minutes
for individual ramekins.
Makes 6 to 8 servings.
Source: The
Carriage House Bed & Breakfast, Lake Arrowhead (CA) Posted:
Robert Bass Corona, CA

—————————LARRY LUTTROPP
FVKC70A—————————

————————L.A.
TIMES FOOD SECTION
4/94————————
Making good pancakes depends on three
factors: mixing the batter to the right consistency, heating the
griddle properly and recognizing when to turn the cakes.
Whether
making pancake batter from scratch or from a packaged mix, stir it
just enough to moisten the dry ingredients.
The batter should
remain lumpy; overmixing makes pancakes tough.
For best results,
cover the batter and refrigerate one to two hours so the flour
expands and absorbs the moisture.
To cook the batter, preheat the
griddle over medium heat.
It’s ready when a few drops of cold water
sizzle and dance when sprinkled onto the surface.
If the water just
sits and boils, the griddle isn’t hot enough; if it evaporates
instantly, reduce the heat.
Brush the griddle lightly with oil
unless it is a non-stick surface or is well seasoned.
Other types
of fat – shortening, butter or margarine – may be used.
The easiest
way to check the consistency of the batter is to cook a trial
pancake.
Typically, 1/4 cup batter forms a pancake about five
inches in diameter.
Pouring the batter close to the griddle surface
helps to keep the pancake round, and using a measuring cup assures
uniform size.
Pancakes are ready to turn when bubbles form and
begin to break on the upper surface and the edges look dry.
Turn
with a spatula wide enough to accommodate the size of the pancake.
Normally, the first side needs to cook two to three minutes, but
the second side will cook in about half that time.
Turn the
pancakes only once.
The pancake should turn out golden-brown, light
and tender and cooked through in the center.
If the batter is too
thick, adjust with a little water; if too thin, add a little flour.
Pancakes are best served at once, either in a stack with syrup or
stuffed, rolled or glazed with a sauce and then placed under the
broiler.
Article by: Joan Drake, L.A.Times
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