Recipes
Apple Nut Pancakes
2 tablespoons butter or margarine
Dash nutmeg
1
⁄
2
cup plus 2 tablespoons all-purpose flour
2
⁄
3
cup milk
1
1
⁄
2
teaspoons sugar
1 egg
2 teaspoons baking powder
1
⁄
2
cup apple, peeled and finely chopped
1
⁄
4
teaspoon salt
2 tablespoons chopped pecans or
1
⁄
4
teaspoon cinnamon
walnuts
Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder, salt
and spices in a small bowl. Combine melted butter and milk in mixing bowl. Add
egg and beat lightly to combine. Blend in flour mixture, stirring just until
combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush lightly with oil.
Pour about
1
⁄
4
cup batter for each pancake. Cook until bubbles come to the surface
and the bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup
for breakfast or brunch or top with ice cream, additional nuts and caramel syrup
for dessert.
Classic French Toast
1 egg, slightly beaten
1 tablespoon butter or margarine
1
⁄
3
cup milk
2 slices French bread, sliced 1-inch thick
1
⁄
4
teaspoon vanilla extract
Confectioner’s sugar
Dash nutmeg or cinnamon
Maple syrup
1
⁄
2
teaspoon confectioner’s sugar
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° . Add
butter to skillet. Dip both sides of bread quickly into egg mixture then place in
skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each
piece lightly with confectioner’s sugar and serve with maple syrup.
Denver Omelet
1
⁄
2
cup diced, cooked ham
3 eggs
1
⁄
4
cup chopped green bell pepper
2 tablespoons water
1
⁄
4
cup sliced fresh mushrooms
1
⁄
8
teaspoon salt
1 green onion, sliced
Dash cayenne pepper
1 tablespoon butter or margarine
1
⁄
3
cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions
and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even
layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over
ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with
cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then
gently fold each part in half. Lift omelets from skillet with a wide spatula.
Ham and Egg Favorite
1 tablespoon butter or margarine
2 eggs
1
⁄
4
cup chopped onion
1
⁄
2
cup chopped cooked ham
2 tablespoons all-purpose flour
1
⁄
2
cup chopped fresh spinach
1
⁄
4
cup milk
3
⁄
4
cup (3-ounces) Swiss cheese,
shredded
Set skillet temperature to 300° F. Add butter and melt. Add onions and sauté until
onions are tender, about 2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.
Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes.
Gently cut into four pie-shaped wedges. Lift each wedge onto serving plate.
Cheese and Bacon Potatoes
6 slices bacon
1
⁄
4
cup onion, finely chopped
4 large potatoes, thinly sliced with skins on
1
1
⁄
2
cup (6-ounces) Cheddar cheese,
1 can (4-ounces) chopped green chilies
shredded
Place bacon in cold skillet. Turn temperature control dial to 350° F. Fry bacon
until crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons
bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn
potatoes and cook an additional 5 minutes. Crumble bacon and combine with
green chilies and onion. Sprinkle over potatoes. Top with cheese; cover and cook 5
more minutes.
Pasta with peppers and chicken
1 clove garlic, minced
Pinch ground red pepper
1 tablespoon olive oil
Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast,
1
1
⁄
2
teaspoons cornstarch
cut into
1
⁄
2
-inch x 2-inch strips
3
⁄
4
cup chicken broth
1 cup sliced red, green or yellow bell pepper
4-ounces linguine or fettuccine, cooked
(or combination)
and drained
1
⁄
2
teaspoon basil
Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook
additional 2 minutes or until vegetables are crisp tender and chicken is done.
Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken
broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring
gently, 1 minute or until mixture is hot and thickened. Serve over pasta.
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