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With a little prep the night before you can put a hot breakfast on the table in the morning. No time for breakfast? Just grab one of these sandwiches to eat in the car. – Pat
¼ teaspoon salt
1 tablespoon butter or margarine
8 frozen waffles
8 bacon strips, cooked and drained
In a bowl, beat the eggs, salt and pepper. In a 9-in skillet over medium heat, melt butter; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath, when eggs are completely set, cut into four wedges. Meanwhile, prepare waffles according to package directions. For each sandwich, place one waffle on a plate. Top with an omelet wedge, two bacon strips and another waffle. Serve with syrup. Yield: 4 servings.
French toast bake
12 slices day old French bread, (1-in thick)
2 ½ cup milk
1 cups milk
1 cup packed brown sugar, divided
1 teaspoon ground nutmeg
1 cup chopped pecans
¼ cup butter or margarine, melted
2 cups fresh or frozen blueberries
Arrange bread in a greased 13 x 9 x 2-in baking dish. In a bowl, combine the eggs, milk, ¾ cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake uncovered at 400 degrees for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Bacon quiche tarts
2 packages (3 oz each) cream cheese, softened
5 teaspoons milk
½ cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 tube (8 oz) refrigerated crescent rolls
5 bacon strips, cooked and crumbled
In a small mixing bowl, beat cream cheese and milk until smooth, add eggs, Colby cheese, green pepper and onion; mix well. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon. Bake at 375 degrees for 18-22 minutes or until a knife comes out clean, serve warm.
Apple sausage pitas
1 package (8 oz) brown-and-serve sausage links, sliced
4 medium tart apples, peeled and thinly sliced
¼ cup maple syrup
4 pita breads (6 inches) halved
In a skillet, cook sausage and apples until sausage is heated through and apples are tender. Add syrup; heat through. In microwave, warm pitas on high for 20 seconds. Fill with the sausage mixture. Yield: 4 servings.
• Remove eggs from the refrigerator at least ½ hour before beating. You will get more volume.
• To test whether hot oil is still usable, drop a piece of white bread into the pan. If the bread develops dark specs, the oil is deteriorating.