KIKO'S NUMBER 5 6 slices bacon, cooked crisp
and broken into small peices Prepare bacon and tomatoes and set aside. In 3 Tablespoons butter, saute bell pepper and onions until translucent. Season with garlic salt and lemon pepper. Add eggs and scramble adding the cheese toward the end. Remove from heat and stir in bacon and tomatoes. Serve in hot tortillas or with biscuits. APPLE TOAST 2 large apples, peeled and thinly sliced Combine apples, waer, sugar, cinnamon, nutmeg and 2 Tablespoons butter in a sauce pan; bring to boil; reduce heat; cover and simmer 5 minutes or until tender, stiring occasionally. Melt remaining 2 Tablespoons butter in an electric skillet at 350 degrees, place bread in skillet, cook 4 minutes on each side or until browned. Spoon apple mixture over toast; serve hot. ENGLISH MUFFIN BREAKFAST STRATA 16 oz ground pork Cook sausage, stirring unti lit crumbles and is not longer pink. Drain on paper towels and set aside. Cut muffin halves into quarters and arrange in an even layer in a lightly greased 13x9 inch baking dish. Sprinkle half of the sausage, cheddar cheese and mozzarella cheese evenly over the muffins. Whisk together eggs, sour cream and chiles; pour evenly over sausage and cheese. Top with remaining sausage and cheeses. Cover and chill 8 hours. BREAKFAST PULLAPARTS 1 cup chopped pecans Combine sugar and cinnamon, and set aside. Cut bread into quarters, and cut each quarter into 6 pieces. Dip each dough piece into butter, coat in sugar mixture. Arrange dough pieces over pecans. Cover, and let rise in warm place (85degrees), free from drafts, for 1 hour. Bake at 350 degrees for 30 minutes unti done. Immediately invert on a serving plate. BAKED EGGS IN SPINACH NESTS 10 oz package frozen chopped spinach Cook spinach as directed, omitting salt. Drain and set aside. Melt butter in saucepan over low heat; add onion, and sauté until tender. Stir in flour and bouillon granules; cook 1 minute, stirring constantly, until thickened and bubbly. Stir in nutmeg. Stir spinach into white sauce; spoon equal portions into 2 (10 oz) custard cups or ramekins, spreading sides slightly higher. Break an egg into each cup. Bake at 350 degrees for 25 – 30 minutes or until eggs are set. Sprinkle with cheese and Parmesan 5 minutes before baking time is complete. SPINACH GREEN FRITTATA 4 oz fresh spinach Wash and trim greens. Microwave greens, covered, 2-3 minutes till wilted. Drain. Chop. Set aside. In a 9-inch pie plate, melt butter in microwave until melted; swirl to coat plate; Add onion and cook, uncovered, on high for 2 minutes. Spread greens evenly over onions. Combine eggs, cream, salt, pepper; pour over greens; Cook, uncovered, on high 4-6 minutes until eggs are set but still shiny, lifting cooked edges and letting uncooked portions flow underneath after every minutes. Give pie plate half-turn after every minute. Sprinkle with cheese. Microwave, uncovered, on high 1- 1 ½ minutes more or until cheese melts. Top with tomato. Cut into wedges. CORNED BEEF BRUNCH BAKE ½ cup chopped onion Saute onion, celery, green pepper in butter in small skillet. Arrange 6 bread slices in a lightly greased 12x8x2 inch baking dish; place an equal amount of corned beef on each. Spoon an equal amount of onion mixture over corned beef; sprinkle with cheese. Top with reaming slices of bread. Combine eggs, milk, salt, and pepper; mix well; gently pour over the bread slices. Bake at 350 degrees for 40 minutes. FRUIT FILLED MUFFINS 2/3 cup milk Heat oven to 400 degrees. Grease bottom of 12 medium muffin cups or line with muffin cups. Stir milk, oil, and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glazed. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves to center of batter in each cup. Bake 13-18 minutes or until golden brown. Cool. Drizzle with glaze. CHEESY HAM BRUNCH CASSEROLE 4 slices white bread Place bread slices in the bottom of a lightly greased 8-inch square baking dish. Set aside. Saute onion and mushrooms in butter until tender; spoon evenly over bread; top with ham. Combine cheese and flour. Sprinkle over ham. Combine milk and next 3 ingredients; pour over cheese. Cover and chill 8 hours. Remove from refrigerator and let stand at room temp for 30 minutes. Bake at 375 degrees for 35 minutes or until set. Let stand 10 minutes before serving. EGGS CREOLE
Bring water to boil and gradually stir in grits, and return to boil. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until done. Remove from heat. Stir in sausage and next three ingredients. Spoon into a light greased 13x9x2 inch pan, pressing firmly and smoothing surface. Cover and chill 24 hours. Turn grits out onto wax paper. Cut out 12 -2 ½ inch rounds, reserving remaining grits for other uses. Sprinkle rounds with four. Combine egg and milk; dip rounds into egg mixture, and dredge in bread crumbs. Fry in hot oil 1-2 minutes on each side or until lightly browned. Drain. Place a poached egg on top of each and top with spicy Creole sauce. MIMOSAS 2 – 12 oz cans frozen orange juice concentrate, thawed and divided 1-16 oz jar maraschino cherries with stems, drained Prepare 1 can orange juice according to directions. Pour into ice cube trays. Place a cherry in each cube; freeze 8 hours or overnight. Prepare remaining orange juice as directed. Stir in the champagne just before serving. Add ice cubes and garnish with mint. EGG AND RICE FRITTATA ½ cup finely chopped onions Cook onions in butter until tender. Beat eggs with milk and seasonings. Sir in rice, chilies, and tomato. Our in pan. Reduce heat to medium-low. Cover; cook until top is almost set 12-15 minutes. Sprinkle with cheese; cover, remove form heat and let stand about 10 minutes. Migas Especiales con Hongos 2 Tablespoons oil, plus more if needed Heat oil. Fry tortilla strips, stirring for a few minutes until crisp. Remove from an and drain on paper towels. Add mushrooms and garlic to the skillet and cook for 5 minutes until the mushrooms and cooked through and moisture has evaporated. Reduce heat to medium and add a little more oil if necessary to keep eggs from sticking. Pour eggs over the mushrooms and cook, scraping from the bottom. When nearly set, add the tortilla strips and cheese and cook until the cheese melts. Divide the eggs between the two plates and top each with ¼ cup sauce. Serve with warm tortillas . Ranchero Sauce: Bring 1- 14.5 oz can peeled tomatoes and ½ can water to boil. Add 1 medium minced garlic clove and 3 medium Serrano chiles (stems removed). Remove pan from heat and let cool. Puree the sauce in a blender for 2-3 minutes or until smooth or chunky as you like. Sauce will keep in frig for 1 week. DUTCH BABY 5 Tablespoons unsalted butter Place a rack in the upper third of the oven and preheat to 450 degrees. Put the butter in a 12-inch skillet with ovenproof handle. Set in the oven for 5 minutes to melt the butter completely – ok if it starts to brown. While the butter melts, put flour in a large bowl. Add milk, eggs, and salt, and beat until smooth, using a whisk, large spoon, or hand-held electric mixer. Pour the batter into the hot pan and return to the oven. Bake for 15-20 minutes or until the sides are puffed up and dark golden brown. Remove from oven. Loosen from the sides and bottom of the skillet, then slide i=onto a serving plate. Pile the fruit in the center and sprinkle with confectioners sugar. Cut into wedges. Serve with warm syrup. New England Spider Cake 2 cups milk Preheat oven to 350 degrees. Combine milk and vinegar and set aside to sour. In another bowl, combine flour, cornmeal, sugar, baking soda, and salt. Whisk the eggs into the soured milk. Stir into the dry ingredients and set batter aside. Melt butter in a 12-inch cast iron skillet and pour in the batter. Pour the cream into the center and slide the skillet into the oven. Bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm Can put butter, honey, jam, etc. or without anything *Can substitute 2 cups buttermilk for the milk and white vinegar. GERMAN APPLE PANCAKES 2 Tablespoons unsalted butter, plus more for tin and 2 Tablespoons melted unsalted butter Preheat oven to 450 degrees. Butter inside each cup of a 6-cup nonstick jumbo muffin tin. Coat with sugar. Peel, core and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon. Melt 2 Tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and sauté, turning occasionally, until caramelized, 10-12 minutes. Remove pan from stove and let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside. In food processor, combine flour, salt, 5 Tablespoons sugar, 2 Tablespoons melted butter, eggs, and milk; process for 3 minutes. Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes. Remove tin from oven; invert onto a flat work surface; dust with confectioners sugar and serve immediately. FRITTATA ½ cup finely chopped onion Saute onion in butter in large skillet. Combine eggs, milk, salt W-sauce and Tabasco in bowl. Stir in rice, chilies and tomato. Spoon over onions in skillet. Cook, covered, over low heat for 12-15 minutes, or until nearly set. Sprinkle cheese over top. Remove from heat and let sand, covered, for 10 minutes before serving. THE DOGWOOD FESTIVAL Quiche 6 slices bread Butter 9 x 13 casserole, butter both sides of bread and arrange in b ottom of casserole. Top with sausage. Combne eggs and half & half. Add grted cheese on top of sausage. Pour egg mixtue over all. Cover well and refrigerate overnight. Next day, remove cover and bake 350 degrees for 45minutes until set. Freezes well. GRAPEFRUIT BREAKFAST CAKE 2 Texas Red grapefruit Finely grate 2 teaspoons peel from grapefruit and set aside. Peel and section grapefruit over bowl, reserving juice. Set sections aside. Measure grapefruit juice and ad water to equal 1 ¼ cups liquid; bring to a boil. Remove from heat and stir in oats and butter; let stand 20 minutes. Combine reserved peel and sugars, eggs, flour, soda and cinnamon. Stir in oats mix, blending well. Pour into greased 13x9x2 inch baking pan. Bake at 350 degrees 35 minutes. Serve warm or cool, topped with grapefruit sections and yogurt. GRAPEFRUIT COFFE CAKE 1 Texas Red grapefruit Peel and section grapefruit over bowl, reserving sections and ¼ cup juice. In large bowl, mix biscuit mix, raisins and 1/3 cup sugar. Add 1/3 cup butter, milk, egg and reserved juice. Mix just until blended. Spoon into lightly greased 8-inch square baking pan. Arrange grapefruit sections on top. Drizzle with 1 Tablespoon butter. Combine remaining 2 Tablespoons sugar with cinnamon; sprinkle over cake. Bake at 400 degrees 30 minutes or until toothpick inserted in the center comes out clean. Serve warm. Rosalie's FARMERS BREAKFAST 6 slices lean bacon Cut bacon into small pieces. Cook in a large skillet until crisps; remove. Drain off all bacon fat except 3 Tablespoons of the drippings. Add green pepper, onions, and potatoes. Cook over medium heat stirring frequently with spatula, about 5 minutes until potatoes are golden. Lower heat, taste and add salt if needed; sprinkle with pepper and thyme and top with cheese. Break eggs over potatoes Cook, stirring constantly until eggs coat potatoes and have set. SPINACH, POTATO, AND BACON FRITTATA 10 large eggs Adjust oven rack about 5 inches from heat and set oven to broil. Whisk eggs, half and half, ¼ teaspoon salt, and ¼ teaspoon peper together in bowl until combined. Stir in ¼ cup cheese. Microwave spinach in large bowl, covered with plastic wrap, until wilted about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid. Microwave potatoes in now empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes. Meanwhile, fry bacon in medium nonstick oven safe skillet until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off but 1 Tablespoon fat from skillet. Add potatoes to skillet and cook until glden brown, about 5 minutes. Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, util large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle remaining cheese over top. Broil until lsurface is spotty brown, 3-4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking. Slide frittata onto platter and cut into wedges. |