Country Egg Scramble 1! C. hash brown potatoes 6 eggs 1/3 C. milk " tsp. salt 1/8 tsp. pepper! C. onions 6 slices bacon, crisply cooked and crumbled Cut up the bacon with a kitchen shears. On the griddle cook the bacon until crsip. Melt margarine in large skillet over medium heat. Cook potatoes and onions in margarine until they are light brown. Pour egg, salt and pepper mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin uncooked portion can flow to bottom. Avoid constant stirring. Cook 3-4 minutes or until eggs are thickened but still moist. Sprinkle with bacon.
Deep Dish Italian Vegetable Pizza Dough: 1 tsp. sugar 1 C. warm water 1 package yeast (or 2 tsp. ) 2 Tbsp. vegetable oil 1 1/2 C. all-purpose flour or bread flour 1 1/2 C. whole-wheat flour 1 tsp. salt In a large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over water. Add the 2 Tbsp. of oil. In a separate bowl combine all-purpose flour, whole-wheat flour and salt. Stir in about! of the flour mixture gradually. Add only enough flour until dough can be gathered into a slightly sticky ball. On a lightly floured surface, knead the dough for about 5 minutes, adding flour as necessary to prevent the dough from sticking to the counter. DO NOT put on too much flour or the dough will be to dry. On the lightly floured counter, use a rolling pin to roll the crust out to the size of the pizza pan provided. Sauce: 1 1/4 C. tomato sauce 1 tsp. sugar 1 Tbsp. minced garlic or 1 tsp. Garlic powder 1 tsp. oregano 1 tsp. basil Vegetable topping! C. mushrooms! C. onion! C. green and red pepper mix 3 C. broccoli florets Salt and Pepper to taste 2 C. shredded part-skim mozzarella cheese In a small bowl, combine tomato sauce, sugar, garlic, oregano, and basil. Spread on pizza crust. In a non-stick skillet, heat oil over medium heat. Add onions, peppers, and mushrooms until lightly browned and liquid has evaporated. Add broccoli and cook for another 3 minutes. Spread tomato mixture over dough. Cover with vegetable mixture. Bake for 10 minutes at 450 degrees. Remove from oven. Sprinkle with cheese. Bake for 10 to 15 minutes or until crust is browned and top is bubbly.
Berry Oat Pancakes 1 1/2 C. flour 3/4 C. oats 1 Tbsp. + 1! tsp baking powder 3 Tbsp. sugar! tsp. salt 1 1/2 C. low-fat milk 2 eggs 3 Tbsp. vegetable oil 1/2 C. berries Preheat griddles at a medium setting on the larger burners. Combine flour, oats, baking powder, sugar, and salt in a medium sized bowl. Stir to mix ingredients. Make a well in the middle. In a smaller bowl, mix together milk, eggs, and oil. Whisk together with the wire whisk. Add the liquid ingredients into the dry ingredients. Whisk until smooth. Gently fold in blueberries. Add 1 Tablespoon of oil immediately before use. Pour batter by 1/3 Cup measure onto the griddle. Four pancakes can be made in each corner. Bake until pancake is puffed, the surface is full of bubbles, and the underside is golden brown. Turn and bake the other side until it is golden brown. Repeat process with remaining batter. Serve immediately with syrup or powdered sugar.
Cinnamon Rolls 1! packages yeast (1 Tbsp.) 3/4 C. lukewarm water 3/4 C. lukewarm milk 2/3 C. sugar 2/3 C. shortening 1 tsp. salt 2 eggs Enough bread or all purpose flour to work dough Dissolve yeast in warm water in the largest bowl in your kitchen. Stir in milk, sugar, shortening, salt, eggs, and flour! CUP AT A TIME until dough can be put on the counter for kneading. Turn dough onto floured counter. Knead 5 minutes. Place in greased bowl. Cover and refrigerate until tomorrow class. If at home: you could continue once the dough has doubled in size. Cinnamon Rolls Continued: Divide dough into 3 parts with a serrated knife using a sawing motion. BE SURE to have a cutting board underneath to protect the counter. Flour countertop. Roll each of the 3 parts out to be 15 X 9. Spread each with 1/3 of a stick of margarine. Get out 3 cereal bowls, and in each put " C. sugar and 2 tsp. of cinnamon. Mix sugar and cinnamon together in each bowl. Sprinkle one bowl over each of the dough. Roll up tightly beginning with the shorter sides. Put a small amount of water in a cereal bowl. Put water on your finger and seal the edges. The water acts as a glue to seal the edges. Cut with a serrated knife into 9 equal pieces having the cutting board underneath. Place slightly apart on a lined greased cookie sheet. You should be able to see the swirl. Let rise until doubled. Heat oven to 350 degrees. Bake approximately 20 minutes or until golden brown. Topping: 2 C. powdered sugar, 1 tsp. vanilla, add water one tablespoon at a time to make the drizzle.
Sloppy Joe 1 lb. Ground beef or turkey 1/4 C. onion and/or green pepper minced (optional)! tsp. salt 1 tsp. chili powder 1 tsp. Worcestershire sauce 2 Tbsp. brown sugar 1 C. tomato sauce 2 Tbsp. vinegar Rolls Brown meat and onion in a frying pan over medium high heat. Drain grease from meat in a container provided. Reduce heat. Season meat with salt, chili powder, Worcestershire sauce, and brown sugar. Add the tomato sauce and vinegar. Cook until most of the liquid has evaporated about 5 minutes. Serve between 1 hamburger bun per person.
Blueberry/Apple Muffins Ingredients: 1 C. low fat milk " C. vegetable oil! tsp. vanilla 1 large egg 2 C. all purpose or wheat flour 1/3 C. sugar 1 Tbsp. baking powder! tsp. salt 1 C. blueberry or apples Directions: Preheat oven to 400 degrees F. Line muffin cups with paper baking cups. Beat milk, oil, vanilla, and egg in a large bowl. In a small bowl stir together flour, sugar, baking powder, and salt. Add the flour mixture to the liquid ingredients in the large bowl just until moistened.
Pierogi Casserole Ingredients: 1 medium onion chopped 2 Tbsp. olive or canola oil 1 Cup small curd cottage cheese 1 egg " tsp. onion powder 3 C. Mashed potatoes 2 Cup shredded cheddar cheese " tsp. salt 1/8 tsp. pepper 9 lasagna noodles, cooked and drained Directions: In a skillet sauté onion in oil until tender; set aside. In a bowl combine cottage cheese, egg, and onion powder. In another bowl combine potatoes, cheddar cheese, salt and pepper. Place 3 noodles in a greased 13 X 9 pan. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles, and sautéed onions. Cover and bake for 25-30 minutes at 350 degrees.
Ingredients: 1! C. all-purpose flour 1! C. wheat flour 1/2 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 2 tsp. cinnamon 3 eggs 1/2 C. vegetable oil 1/2 C. applesauce 2 C. sugar 2 tsps. vanilla 2 C. grated zucchini Zucchini Bread Directions: Grease and flour 13 X 9 pan. Preheat oven to 325 degrees. Mix flours, salt, baking powder, baking soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, applesauce, and sugar together in a bowl. Stir in zucchini until well blended. Pour into sprayed pans. Bake for 40-60 minutes or until tester inserted in the center comes out clean. Cool in pan for 20 minutes.
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