Here are some that you might like to try out.
* Exported from MasterCook *
New Fangled Scrapple
Recipe By
awn
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Dawn's Recipe
Pork
Amount Measure Ingredient -- Preparation Method
2 pounds bulk pork sausage
1/2 white onion -- minced
1/4 cup green pepper -- minced
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 cup cornmeal mix
1 cup masa harina
6 cups water
In a 5-quart saucepot, gently saute the ground pork, until it loses its pinkness. Add onions and green pepper and saute for 5 minutes more. Add 3 cups water, the salt, pepper, and poultry seasoning. Bring to a boil, cover and simmer over low heat for 30 minutes.
Pour the mixture into a food processor, and chop until the pork is finely chopped. Return to the pot. In a bowl, combine the cornmeal and remaining 3 cups water. Stir the cornmeal mixture into the pork mixture. Heat to boiling over medium-high heat , stirring constantly. Reduce the heat to low; cover and cook gently 15 minutes, sitring occasionally to prevent sticking.
Generously oil a loaf pan. Pour the scrapple into the pan and spread to make the top level. Cool it to room temperature, then cover and refrigerate overnight.
To serve, unmold the loaf and cut it into 16 slices. In a large skillet, heat 1 tablespoon butter and fry the slices, several at a time, until they are browned on both sides. Add more butter when necessary. Serve the fried scrapple with syrup.
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* Exported from MasterCook *
Lox and Cheese Terrine
Recipe By :Sunset Annual 1989
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method12 ounces cream cheese -- at
room temperature
2 tablespoons fresh dill -- chopped
2 tablespoons fresh lemon juice
6 ounces lox -- thinly sliced
1 medium red onion
2/3 cup vinegar
2 cups water
2 cups ice cubes
fresh dill sprigs
12 bagels
Beat together until blended, cream cheese, chopped dill, and lemon juice. Line a 3-by 6-inch loaf pan with plastic wrap. Line the bottom of the pan with 1/3 of the lox. Spread 1/4 of the cream cheese mixture in an even layer over the lox. Cover with 1/3 of the lox, and repeat layers, ending with lox. Gently press to even out layers. Cover and chill until firm, at least 3 hours or up to 2 days. Lift terrine out of pan and remove plastic wrap. With a thin, sharp knife, cut terrine into 1/2-inch thick slices and place on salad plates alongside crisp red onions
and bagels. Garnish with dill sprigs. To eat, spread terrine on bagels and add onions.
Crisp Red Onions: Thinly slice 1 medium red onion. Immerse in a mixture of water, vinegar, and ice cubes. Let stand until crisp, about 20 minutes. Drain and lift out onions.
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* Exported from MasterCook *
Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method1 pound ground beef
1 teaspoon salt
1/4 pound ground pork
1/8 teaspoon pepper
1/2 cup chopped onion
1 3/4 cups grated sharp cheddar cheese
1 clove garlic -- minced
2 cups canned tomatoes
1 cup plus 2 tablespoons cornmeal
1/2 cup chopped ripe olives
2 tablespoons chopped green chile
3 cups water
Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned. Add onion and garlic to meat mixture and cook until onion is tender. Drain. Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for approximately 20 minutes. (Water may be added to the mixture if a thinner consistency is desired.) Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3 minutes, and set mixture aside.
Place remaining cornmeal and water in a medium-sized saucepan. Cook cornmeal mixture, stirring occasionally, until cornmeal is thick. Spread half of cornmeal mixture in bottom of a greased 9x13 inch
baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese. Bake in a 350°F oven for 20 minutes.
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* Exported from MasterCook *
Breakfast Fruit Kabobs
Recipe By
ayle/BC
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Fruit
Amount Measure Ingredient -- Preparation Method1/2 cup plain yogurt
1 tsp. honey
1/4 tsp. freshly grated nutmeg
2 tsp. lime juice
1 lime -- thinly sliced
watermelon
cantaloupe
honeydew melon
pineapple
strawberries
seedless grapes
6 wooden skewers -- (6 to smileys/bigeyes.gif
Prepare fruit in balls or chunks and thread on skewers. Arrange on a platter. Combine yogurt, honey, nutmeg and lime juice. Drizzle over kabobs. Garnish with lime slices.
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* Exported from MasterCook *
Croissant Breakfast Casserole" ~ by MarieAlice
Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
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* Exported from MasterCook *
Smoked Salmon and Potato Breakfast Casserole
Recipe By :Bon Appétit, December 2002/Julie R
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method2 cups cubes French baguette with crusts -- cubed 1/2 " pieces
2 tablespoons butter
2 tablespoons vegetable oil
1 pound russet potatoes -- peeled, cut into
1/2 inch cubes
1/2 cup finely chopped shallots
1/2 pound hot-smoked salmon fillets -- skinned, flaked
into bite-size pieces
3 tablespoons minced fresh chives
1 tablespoon minced fresh basil
5 large eggs
1 1/2 cups half and half
1/4 cup sour cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
additional sour cream
capers
fresh chive and/or basil sprigs
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden,
about 5 minutes, then cool. Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and basil. Transfer mixture to the prepared glass baking dish. Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into egg mixture. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.) Preheat oven to 350 degrees F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and chive or basil sprigs; serve hot.
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* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *
SPICY FRUIT TRAY
Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 honeydew melon
1 cantaloupe
1 watermelon
3 cucumbers
fresh lime juice
cayenne pepper (or chili powder)
salt
Take your melons and cut them into slices. I remove the rind. If cucumbers are waxed, remove it. Then slice into med-thick slices. Dip each slice in the lime juice. Place on a serving tray. Sprinkle with the cayenne pepper (or the chili powder for the faint of heart). Sprinkle with a little salt, if desired.
NOTES : Dawn's Note: Radishes are also good like this. Cut them in half and proceed as with the others. This recipe is an off-shoot to the familar Mexican street food. Refreshing and spicy at the same time.
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* Exported from MasterCook *
SCOTCH EGGS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method6 hard-boiled eggs -- peeled
1 1/2 pounds good quality pork sausage
1 tablespoon parsley
1 teaspoon ground sage
1/2 teaspoon ground black pepper
1/4 cup flour
3/4 cup cracker crumbs
2 eggs -- beaten
1 cup vegetable oil -- for frying
Combine sausage, sage, parsley, and pepper in a bowl, mix well. Divide into 6 parts. Heat oil. Form meat mixture around eggs, sealing well. Dredge in flour, dip in egg, and then in cracker crumbs. Fry eggs in oil until sausage is cooked through, and eggs are golden brown. Place on paper towels. May be kept warm in a 200 degree oven. Slice eggs in half lengthwise. Serve with sour cream-horseradish sauce.
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