- 1/2 Pound sausage cooked and drained on paper towel
- 1 package crescent rolls
- 5 Eggs
- 1/4 Cup milk
- 1/4 Teaspoon dry mustard
- 1/4 Teaspoon pepper
- 1 1/2 Cups hash browns
- 1 1/2 Cups grated cheddar cheese
Serves 9
Monday, April 25, 2011
Breakfast Pizza
Serves 9
Blair House Granola
1
1/2 Cups vegetable oil
1/2
Cup honey
2
Cups packed brown sugar
2
Teaspoons vanilla
1
Teaspoon salt
16
Cups regular rolled oats
2
Cups whole almonds
1
Cup sunflower seeds
1
Cup pumpkin seeds
1
Cup dried coconut
1
Cup white raisins
Heat
oil, honey, sugar; add vanilla and salt. Mix remaining
ingredients and pour oil mixture over and mix with your
hand until evenly mixed. Spread on large baking sheets
and bake at 325 degrees for about 15 minutes (stir often).
When golden brown, remove and cool completely before storing.
Makes about 20 cups. It freezes well in full airtight
containers for up to 6 weeks.
Mast Farm Sauteed Chicken Breastsw
6 boneless, skinless chicken breasts
Salt
Flour
Butter and/or margarine
Lemon pepper
Rinse chicken in warm water and pat dry with paper towels. Place chicken between a large piece of plastic wrap and gently pound with a cooking mallet. The chicken cooks more evenly if it isn't quite so thick in spots. Be careful not to pound too roughly or you'll tear the chicken meat.
In a shallow bowl or pan, mix a little salt with flour. Lightly dust the chicken breasts in this mixture.
Melt butter and margarine (start with about 1 tablespoon butter and 2 tablespoons of margarine), in a large frying pan over low to moderate heat. Arrange chicken in pan and sauté lightly, about 5 to 6 minutes per side. Sprinkle with lemon pepper and remove to warm serving platter.
May deglaze pan with lemon juice and a little dry white wine and drizzle over chicken if desired.
My notes:
We had this simple, yet delicious chicken the first time we stayed at The Mast Farm Inn in Valle Crucis, North Carolina. It's a very easy, last-minute dinner idea and I usually serve it over angel hair pasta.
Adapted from Mast Farm Inn Family Style Cookbook
BRANDY CHEESE PIE
Prepare 9 inch (22,5 cm.) crust, bake and chill |
|
|---|---|
| 3 eggs | 1: 8 ounce (230 g.) soft cream cheese |
| 3/4 cup sugar | 1/4 cup brandy |
| 1-1/4 cup table cream | 1/4 teaspoon salt |
Heat oven to 325°F (165°C). Blend first four ingredients.
Add salt and brandy, mixing slightly. Pour into
crust and bake one hour.
| SCOTCH WOODCOCK (EGGS SCOTTISH STYLE) | |
|---|---|
| 1/2 cup bread crumbs | 1/4 teaspoon pepper |
| 1/2 cup milk | 1 beaten egg |
| 1/2 teaspoon mustard | 6 hard boiled eggs |
| 1 cup chopped cooked ham |
Mix crumbs and milk in sauce pan- heat slowly and
stir into smooth paste. Add ham, mustard, pepper,
and beaten egg, mixing well.
Coat shelled, hard boiled eggs thoroughly with this
mixture. Fry in deep hot fat (375 F, 190 C) for 2
minutes. Drain on paper towel. Serve hot with tomato
sauce or serve cold.
| CHEESE BITES | |
|---|---|
| 1 cup coarsely shredded | 1 cup all-purpose flour |
| sharp Cheddar cheese | 1/8 teaspoon hot pepper sauce |
| at room temperature | |
| 1/2 cup butter (room temperature) | |
| 1 cup Rice Krispies |
Put all ingredients on board or in bowl and mix
well. Pinch marble-sized pieces and place on
lightly greased baking sheet. Bake in moderate
oven- 350°F (185°C) 10-15 minutes or until lightly
browned. Store air tight.
Hot Buttered Rum
| HOT BUTTERED RUM | |
|---|---|
| 1 stick butter | whole cloves |
| 1 box brown sugar | stick cinnamon |
| 2 eggs | dark rum |
Melt butter...add brown sugar. Stir. Separate eggs.
Beat yolks lightly. Add yolks to butter-sugar mix. Remove from heat.
Beat egg whites until thick. Fold butter-sugar mix to egg whites slowly- stir
gently- refrigerate.
Serve: in each cup,
1 whole clove and cinnamon stick- 1 heaping Tablespoon mixture
in cup. Add one jigger rum. Fill to top with
boiling water...float butter on top.
Makes 15 cups. Butter keeps in refrigetator for several weeks.
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