5
Recipes
Canadian Bacon and Egg Breakfast Sandwiches
⅓ cup mayonnaise
8 ounces sliced Canadian bacon
1 teaspoon lemon juice
or ham
1 teaspoon Dijon-style mustard
1 tablespoon butter or margarine
½ teaspoon sugar
4 eggs
2 English muffins, split
½ cup shredded Swiss cheese
Butter or margarine, softened
Paprika
Mix mayonnaise, lemon juice, mustard, and sugar in small bowl. Reserve.
spread cut sides of muffins lightly with softened butter. heat skillet at 275°. place canadian
bacon and muffins, cut sides down, in skillet; cook until muffins are golden and canadian
bacon is hot. remove from skillet; place canadian bacon slices on muffins; cover loosely
with aluminum foil. Heat 1 tablespoon butter in skillet at Warm until melted. Fry eggs at
250° to desired degree of doneness. Sprinkle eggs with cheese; cook, covered, until cheese
is melted, about 1 minute. Place eggs on Canadian bacon; sprinkle with paprika. Serve with
reserved sauce.
4 servings
Cheesy Diced Potatoes
2 tablespoons butter
Salt and pepper
¾ cup chopped red pepper
¾ cup shredded Asiago cheese
½ cup sliced green onions
½ cup shredded sharp cheddar
½ 32-oz. bag frozen Southern-
cheese
Style Hash Brown Potatoes
Heat butter in skillet at Warm until melted. Add red pepper and onions; stir-fry at 225°
for 1 to 2 minutes. Stir in frozen potatoes. Cook, covered, at 250° for 10 minutes, turning
occasionally. Uncover; cook, turning frequently until potatoes are golden, about 2 to 3
minutes. Season to taste with salt and pepper. Sprinkle cheeses over top. Cover; cook until
cheese is melted, about 1 to 2 minutes.
Substitution Tip: Substitute frozen O’Brian Potatoes for Southern-Style Hash Brown
Potatoes. Omit red peppers and green onions.
6 servings
Caramel Apple French Toast
½ cup butter or margarine
4 eggs, beaten
1 cup brown sugar
1 cup milk
2 tablespoons light corn syrup
¼ teaspoon vanilla
½ cup chopped pecans
¼ teaspoon salt
4 baking apples, peeled and
8 ounces French bread, cut
sliced
into ¾-inch slices
⅓ cup apple cider
¼ teaspoon nutmeg
1½ teaspoons cinnamon, divided
2 tablespoons sugar
Heat butter in skillet at Warm until melted. Add brown sugar and corn syrup, stirring until
sugar is dissolved. Sprinkle with pecans. Layer apple slices evenly over pecans. Turn heat
to 200°. Pour apple cider over apples; sprinkle with 1 teaspoon cinnamon.
Mix eggs, milk, vanilla, and salt in a shallow bowl. Dip bread slices in egg mixture, turning
to evenly coat. Arrange bread over apples. Drizzle any remaining egg mixture over bread in
skillet. Combine remaining ½ teaspoon cinnamon, nutmeg, and sugar; sprinkle over bread.
Cook, covered, at 200° for 30 minutes.
6 servings
