Breakfast & Lunch Tips

Sandwich for a Crowd

This sandwich is so good that I have been known to make it for dinner sending the leftovers for lunch the next day.
Potato Salad or Coleslaw make nice sides.

1 loaf round sourdough bread, unsliced
8 ounces cream cheese, softened
1 cup cheddar cheese, shredded
3/4 cup green onion, chopped
1/4 cup mayonnaise (not salad dressing)
1 Tablespoon Worcestershire sauce
1 pound seasoned ham, thinly sliced
1 pound smoked turkey, thinly sliced
14 slices dill pickles -- thinly sliced

Cut the bread in half lengthwise. Hollow out top and bottom leaving a 1/2 inch shell.

Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and turkey on bottom and top halves; place
pickles on bottom halves. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into slices.

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Gingerbread Pancakes

3 1/2 cups pancake mix
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 1/2 cups milk
1/4 cup molasses

Combine dry pancake mix with ground ginger and cinnamon. Combine milk and molasses, add to dry ingredients; blend all together.

Pour 1/4-cup portion onto preheated griddle. Cook pancakes on first side until they are puffed, full of bubbles, and look dry at the edges. Turn and cook until second side is golden brown.

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Baked Eggs

This is a good recipe to prepare when you need to cook for a large group.

Butter
Buttered bread crumbs
Egg(s)
Salt
Pepper

Butter muffin tin and line with buttered bread crumbs.
Break egg in carefully, sprinkle with salt and
pepper, and cover with more buttered crumbs. Place muffin tin in a pan filled with water and bake at 325
until white is firm.

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Artichoke & Pesto Torte

An elegant and easy dish to prepare for a brunch.

Artichoke Torte

4 large eggs
1 cup egg substitute
3 tbsp pesto
2 tsp Italian herb seasoning
1 tsp garlic powder
1 cup plain bread crumbs
1/2 cup finely chopped onion
1 cup shredded parmesan cheese
2 cans ( 13 3/4 oz each ) quartered artichoke hearts, drained well
2 tomatoes, sliced

Heat oven to 400 degrees. Beat the eggs and egg substitute in large bowl of electric mixer.

Add the pesto, Italian herb seasoning and garlic powder. Reduce the speed to low; add bread crumbs, onion and Parmesan cheese. Stir in the artichoke hearts.

Pour into 9 or 8 square inch baking dish sprayed with non-stick cooking spray. Level the top by spreading with a spatula or scaper. Press tomato slices gently all over the top.

Bake until lightly browned on the outside, about 45 minutes. Cut into serving pieces and serve hot or at room temperature.

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Mediterranean Tuna Pita

12 ounces canned flaked tuna, drained (2 cans)
1/4 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon dry basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tomato, sliced
1/2 cup cucumber slices
1/4 cup olives, chopped (black or green)
2 pita bread rounds

1. Combine tuna, yogurt, mayonnaise and seasonings; mix well.

2. Cut pita bread in half; split to form pockets.

3. Fill pockets with tomato, cucumber, tuna mixture and olives.

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Reheating Sandwiches

When reheating sandwiches in the microwave they often become soggy from the excess moisture.

To avoid this, wrap the sandwich in a paper
towel before heating.

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Avocado Eggs Benedict

Add a little twist to traditional Eggs Benedict.

Avocado Eggs Benedict

8 English muffins, split
16 slices Canadian bacon or ham, fried
16 eggs, poached
4 avocados
4 cups hollandaise sauce

1. Toast English muffin halves.
2. Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced.
3. Top each half with 1/4 cup hollandaise sauce.
4. Serve immediately.

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Peaches N' Cream

Wait until peaches are in season to get the best results from this recipe. If you MUST make it out of season use frozen sliced peaches instead of canned

8 Slices French or Italian bread cut diag. -- 3/4 " thick
3 eggs
1 Cup light cream
2 Tablespoons peach preserves
1/2 Teaspoon nutmeg
3 Tablespoons melted butter
3 Cups fresh, peeled & sliced
peaches
powdered sugar

Arrange bread in a single layer in a baking pan. Beat eggs, cream, preserves and nutmeg until smooth.

Pour over bread. Turn once. Cover and refrigerate overnight (if desired).

Melt butter on grill and saute each piece of bread until golden brown, about 5 minutes on each side.

Top with fresh peaches and sprinkle with powdered sugar.

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Eggs Napoleon

The cheese will melt from the heat of the Spinach and freshly poached egg - delicious!

2 slices whole grain bread -- toasted
2 slices smoked turkey breast
1 cup cooked spinach -- hot
1/2 cup cheddar cheese -- shredded
2 whole eggs -- poached

Toast bread, lay on meat, spinach, grated cheese and top with egg. Serve immediately.

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Chop Eggs Quick

A great tip for chopping eggs quickly and neatly.

Place hard boiled eggs into a large bowl. Use a pastry cutter to
quickly chop eggs into small pieces for use in egg salad, potato salads
and more.

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Perfectly round pancakes

Do you want perfect, round pancakes?

Use a meat baster to "squeeze" your pancake batter
onto the hot griddle.

You'll be amazed at how well this works.

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Boiling eggs

To prevent egg shells from cracking, add a pinch of salt
to the water before hard-boiling.

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Cream Cheese & Shrimp Sandwiches

I like to top these sandwiches with thin slices of Vidalia onions, shredded lettuce and slices of fresh tomatoes when in season.

4 ounces salad shrimp -- chopped
4 ounces cream cheese -- softened
1 tablespoon chili sauce
1/2 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
2 dashes garlic powder
2 tablespoons sour cream
hot sauce to taste -- optional
4 onion buns

1. In a medium bowl combine all ingredients except buns.

2. Spread shrimp salad on bun, top with choice of veggies.

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Gourmet Quesadilla

If you like a moister filling add 1/2 a cup of salsa to the chicken filling. I like to serve with Cilantro Guacamole

Chicken & Sundried Tomato Quesadillas

1 cup shredded Monterey Jack or mozzarella cheese
4 6 inch flour tortillas
non-stick vegetable cooking spray
4 teaspoons sour cream
3 tablespoons green onion, minced
8 sun dried tomatoes, soaked and drained
1/2 cup shredded cooked chicken
1/2 cup refried beans

Lightly coat a baking pan with the cooking spray. Combine the cheese, green onions, tomatoes, chicken and beans. Divide evenly among the tortillas. Fold the top of the tortillas over. Bake 8 minutes or until the
cheese is melted and tortillas are browned. Top with sour cream just before serving.

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Classy Club Sandwich

Take the classic club sandwich to new heights with this exceptionally good recipe.

3 ounces Cream cheese, softened
2 ounces Blue cheese, crumbled
1 teaspoon dry minced onion
1 dash Worcestershire sauce
2 Tablespoons Mayonnaise
12 slices Sandwich bread, toasted
8 slices Tomato
8 slices cooked chicken
4 slices Swiss cheese
Salt and pepper
8 slices Bacon, cooked
Lettuce leaves

Combine cream cheese, blue cheese, onion, worcestershire sauce, and 1 tablespoon mayonnaise; stir well.

Spread cheese mixture on 4 slices of toast. Top each with 2 slices tomato, 2 slices turkey, and 1 slice Swiss cheese; sprinkle with salt and pepper.

Add second slice of toast; top with 2 slices bacon and lettuce. Spread remaining toast with mayonnaise, and place over lettuce leaves.

Secure each sandwich with wooden picks; cut each sandwich into 4 triangles to serve.

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Herbed Eggs

Perk up your breakfast by adding 2 Tablespoons of freshly
chopped Tarragon and Chives to 6 eggs, and a splash of cream or milk.

Scramble and cook as usual.

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Creamy Shrimp Sandwich

Choose your favorite savory bagel and top it with this delicious shrimp salad for an elegant lunch.

4 bagels, sliced
4 1/4 ounces shrimp, rinsed and drained
6 ounces cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh or 1/2 tsp. dried dill weed
1 small avocado, sliced

Toast bagels if desired. Mix the remaining ingredients except avocado.
Top 4 bagel halves with shrimp mixture. Top with avocado slices and
remaining bagel halves.

Serves: 4

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Muffaletta

The Muffaletta is a tradition in New Orleans that's not to be missed. Try this homemade version if you're not a local.

***OLIVE SALAD***
2/3 cup green olives -- pitted and
chopped
2/3 cup black olives -- pitted and chopped
1/4 cup pimiento -- chopped
3 cloves garlic -- finely minced
1 fillet anchovy -- mashed
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
***THE SANDWICH***
1 large loaf Italian bread
1/3 pound hard salami -- very thinly sliced
1/3 pound mortadella -- very thinly sliced
1/3 pound provolone -- thinly sliced

OLIVE SALAD: Mix together all ingredients and let marinate for AT LEAST 12 hours.

THE SANDWICH: Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and Provolone. Spread on olive spread at least 3/4-inch thick. Replace top half of loaf and eat.

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Make Ahead Pancakes

When you know you have a busy morning ahead of you
try this time saving trick.

Mix dry ingredients together the night before.

In the morning, add liquid to your dry ingredients
and cook.

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Pecan French Toast

6 Whole eggs or egg substitute
1/4 Teaspoon nutmeg
1/2 Teaspoon cinnamon
1 Teaspoon vanilla
1 1/2 Cups milk and
1 1/2 Cups half and half
Topping
1/2 Cup soft butter or margarine
1 Cup brown sugar
3 Tablespoons dark corn syrup
1 Cup chopped pecans
8 slices bread of choice

Spray 9"x13" pan. Place bread slices in pan. Mix the above ingredients
and pour over bread slices. Cover and refrigerate overnight.

In the morning mix the topping

Spread the topping over the bread slices. Bake at 350 degrees until
golden brown; about 40 minutes.

This recipe furnished by the innkeepers at Idlewool By The Lake Bed &
Breakfast.

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Baked Crab Sandwich

A creamy seafood filling baked inside crisp bread makes and excellent meal.

1 loaf french bread or rolls
1/4 cup sour cream
1/4 cup mayonnaise
1 cup crab meat, (1/2 pound)
1/3 cup cheddar cheese, grated
2 tablespoons tomatoes, seeded & finely chopped
2 tablespoons onions, minced
1/4 teaspoon garlic powder
1 tablespoon lemon juice

Slice bread or rolls lengthwise. Remove excess bread to allow for filling. Preheat oven to 375 degrees

Combine the mayonnaise and sour cream in a bowl. Add remaining ingredients and stir. Stuff the bread loaf or rolls with crab mixture; replace top piece of bread. Wrap in aluminum foil and bake 25 minutes.

Slice if using the loaf and serve.

NOTES : "Soft rolls work just as well, perhaps better as they are easier to bite into.

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Keep it cool

Add a frozen juice box to your lunch bag just before leaving for the day.

The juice will have defrosted by lunch hour and everything else will have remained cool.

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Pumpkin Cornmeal Pancakes

1 cup flour
1 cup yellow cornmeal
1 cup confectioners' sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree (fresh or canned)
2 eggs, lightly beaten
2 1/2 - 3 cups milk

Combine dry ingredients in a large mixing bowl. In a separate bowl combine pumpkin and eggs.

Beat into dry ingredients. Add milk slowly to combine, but do not over beat or pancakes will be tough.

Heat some butter in a frying pan and pour in 1/4 cup batter per pancake.

Cook on medium until golden browned on one side, flip and cook another 1 minute to brown.

Serve with whipped butter, and dust with confectioners sugar or drizzle with honey.

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Ham & Cheese Biscuits with Scrambled Eggs

Prepare the biscuit dough early in the day, and pop them into
the oven just as your first guests arrive. Start the scrambled eggs 20 minutes
after the biscuits have gone in, and Brunch is ready.

Serve with fresh slices of Cantaloupe, Honey Dew and Pineapple for a lovely light Brunch.

Ham And Cheese Biscuits with Scrambled Eggs

1 Cup plus 1 teaspoon vegetable shortening
4 Cups plus 2 tablespoons all-purpose flour
1 1/2 Tablespoons baking powder
1/8 Teaspoon freshly ground black pepper
1 Teaspoon salt
4 Ounces Country ham, diced
1 Cup grated white cheddar cheese
2 Cups milk
10 Large eggs
salt
freshly ground black pepper
2 Tablespoons butter

Preheat the oven to 350°F. Lightly grease a baking sheet with 1 teaspoon
of shortening.

In a large mixing bowl, combine 4 cups flour, baking
powder, pepper, salt, ham and cheese. Mix well.

Add the remaining shortening and work it into the dry ingredients, using your hands, until
the mixture resembles coarse crumbs. Fold in 1 1/2 cups of the milk. The
dough with be sticky.

Dust your work surface with 1 tablespoon of the
flour. Turn the dough onto the floured surface. Gently fold each side
towards the center. Pick up the dough and dust the work surface with the
remaining tablespoon flour.

Return the dough to the floured surface and fold each side towards the
center again. Turn the dough over and lightly press it out to 1 inch
thickness.

Cut the biscuits using a 2 1/4 inch round cookie cutter.
Place them on the baking sheet and bake until golden, about 30 minutes.

In a medium mixing bowl, whisk the eggs and remaining milk together.
Whisk well. Season with salt and pepper.

In a large non-stick sauté pan, over medium heat, melt the butter. Add the eggs, using a rubber spatula,
stir the eggs and cook until the eggs are a soft scramble. Remove from
the pan.

Slice the biscuits in half and place a spoonful of the eggs in
the center of each biscuit.

Yields: 8 servings

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Maple Granola Recipe

The whole house will smell divine as the aroma of cinnamon and maple syrup wafts through the air while this bakes.
I like to use 1 cup dried apple rings, 1/2 cup craisins, and 1 cup dried apricots, but pick your favorite fruits in any proportion.
This is also excellent with coconut tossed in after baking.

4 1/2 cups old fashioned oats
1 cup grapenuts cereal
1 1/4 cups wheat germ
1 cup slivered almonds
1/2 cup pecans, coarsely chopped
3/4 cup maple syrup
1/2 cup brown sugar
1/3 cup oil
1 tablespoon cinnamon
2 1/2 cups dried fruits, chopped

1. Combine all ingredients except dried fruit in a large bowl; mix well.

2. Spread cereal mixture onto 2 9 X 13 baking sheets and cook for 15 minutes at 350 degrees. Watch that this does not over brown or it will be bitter.

3. Mix cereal mixture around and cook an additional 5 minutes. Remove from heat and let cool on wire racks.

4. Add chopped dried fruit, mix well. Store in an airtight container.

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Golden Fluffy Pancakes

Follow these two key tips to ensure that your pancakes
turn out fluffy, light and perfectly golden brown every time.

1) Don't over mix your batter. Add liquid to dry ingredients
stirring just until moistened. Four to Five stirs should do it.

2) Make sure your griddle is hot before you start cooking and
turn pancakes only once.

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Egg Size Equivalents

3 1/2 medium eggs equal 3 large eggs. The reasoning behind this is: A large egg without the shell weighs 1 2/3 ounces, and a medium egg weighs 1.45 ounces. Also, a small egg weighs 1 1/4 ounces. Knowing the weights of the various sizes of eggs, will help you whevever you don't have the size egg a recipe calls for. About 75% of an egg's weight is water, while the rest is equal parts of protein and fat.

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Pesto and Artichoke Pizza

Serve this as a wonderful appetizer at a party or pair with a salad and a good bottle of wine for a light dinner for two.

1 french bagguette, halved lengthwise
3/4 cup pesto
1 can artichoke hearts, coarsely chopped
1 jar oil packed sundried tomatoes, coarsely chopped
1/2 cup parmesan cheese

1. Slice baguette in half lengthwise and then into 4 pieces. Spread evenly with Pesto,
sprinkle with swiss cheese, top with chopped sun dried tomatoes, and artichoke hearts.

2. Top with parmesan and bake in a 300 degree oven until hot and cheese has melted.

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Quick Vegetable Quesadilla

An excellent way to use up leftovers, and tastes good too.

Take leftover vegetable stir-fry and place it on a flour tortilla, fold in half. Sprinkle with grated cheese of choice. Monterey Jack or Pepper Jack are good choices.

Spray both sides with an olive-oil spray and bake it in a preheated 400º oven until the first side is browned, turn it over and brown the other side.

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Gourmet Grilled Chicken Sandwich

Grilled Chicken, Goat Cheese & Sundried Tomato Sandwiches

8 skinless boneless chicken breast halves -- well trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 cloves garlic -- minced
2 teaspoons fresh rosemary -- minced
2 red onions -- cut in 1/2" slices
8 large french bread rolls -- cut in half
1/2 cup sun-dried tomatoes, oil-packed -- drained and chopped
2 bunches arugula
4 ounces light soft goat cheese

Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes.

Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

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Scrambling Eggs

Scrambled eggs are often over cooked. To ensure good results remove the eggs from the pan when they are still shiny and slightly underdone.

The internal temperature of the eggs will continue to cook them and they will be perfectly cooked by the time you get them to the table.

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