Oatmeal and Rice

Val.inddSHEEPHERDER’S BREAKFAST

1 lb. sliced bacon, diced
7-10 eggs
1 medium onion, chopped
Salt, pepper to taste
2 (16 oz.) pkgs frozen shredded hash browns, thawed
Minced fresh parsley
2 c. (8 oz) shredded Cheddar cheese, optional
In 12-inch or 14-inch skillet, cook bacon and onion until bacon is crisp. Remove mixture and set aside. Reserve 1/2 cup drippings. Add hash browns to drippings; mix well. Cook over medium heat for 10 minutes, turning when browned. Stir in reserved bacon mixture. Using a spoon, make 7-inch by 10-inch wells evenly spaced in hash browns. Break an egg into each well. Sprinkle with salt, pepper and cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately. Seven – 10 servings.

GOLDEN BAKED WHITEFISH

2 lbs. whitefish fillets
1/8 tsp. pepper
1 egg white
1/2 tsp. salt
1/4 c. light or fat-free mayonnaise
1/2 tsp. onion juice OR 1 tsp. grated onion
1/4 tsp. dill weed
Fresh dill and lemon wedges, opt.
Place fish in greased 13-inch x 9-inch baking dish; sprinkle with pepper. Beat egg white with salt until stiff peaks form. Fold in mayonnaise, dill and onion juice; spoon over fish. Bake, uncovered, at 425° for 15-20 minutes or until topping is puffed and fish flakes easily with fork. Garnish with dill and lemon if desired. Eight servings.

TURKEY WITH MUSHROOM GRAVY

4 turkey drumsticks
1/4 c. lemon juice
2 Tbsp. vegetable oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
Gravy:
1 Tbsp. cornstarch
1 c. water
1 (10 1/2 oz.) can mushroom gravy
1 (4 oz.) can mushroom stems and pieces, drained
1 tsp. dried minced onion
1 tsp. garlic powder
1 tsp. minced fresh parsley
Place drumsticks in roasting pan. Combine lemon juice, oil and seasonings; pour over turkey. Bake, uncovered, at 325° for 45 minutes or until lightly browned. Turn turkey twice and baste occasionally. Meanwhile, for gravy, combine cornstarch and water in saucepan until smooth. Stir in remaining ingredients and bring to boil over medium heat. Spoon over turkey. Cover loosely with foil. Bake, basting frequently, for one hour or until turkey is tender. Serve with gravy over egg noodles or mashed potatoes. Makes four servings.

PRINCESS POTATOES

6 c. grated raw potatoes
1 c. minced celery
1/2 c. melted butter
2 tsp. salt
1 1/4 c. grated onion
1/2 tsp. paprika
1/4 c. chopped parsley
Grate potatoes in two or three batches and with last batch add onion, parsley and celery. Mix everything together, place in well-buttered 2-quart casserole and bake 1 hour in 375° oven. Serves eight.

CHERRY TOMATO SALAD

1 qt. cherry tomatoes, halved
3 Tbsp. vinegar
1/4 c. vegetable oil
1/4 c. minced fresh parsley.
1-2 tsp. minced fresh basil
1/2 tsp. salt
1-2 tsp. minced fresh oregano
1/2 tsp. sugar
Place tomatoes in shallow bowl. In jar with tight-fitting lid, combine oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate. Six – eight servings.

TUNA MUSHROOM CASSEROLE

1/2 c. water
1 c. chopped onion
1 tsp. chicken bouillon granules
1 (10 oz.) pkg. frozen cut  green beans
1 c. sliced fresh mushrooms
1/2 tsp. dill weed
1/4 c. chopped celery
1 garlic clove, minced
1/2 tsp. salt
1/8 tsp. pepper
4 tsp. cornstarch
1 1/2 c. milk
1/2 c. shredded Swiss cheese
1/4 c. mayonnaise
2 1/2 c. medium noodles, cooked and drained
1 12 (1/4 oz.) can tuna, drained and flaked
1/3 c. dry bread crumbs
1 Tbsp. butter or marg.
In large saucepan bring water and bouillon to boil, stirring to dissolve. Add beans, onion, mushrooms, celery, garlic, dill weed, salt and pepper; bring to a boil. Reduce heat; cover and simmer five minutes or until vegetables are tender. Combine cornstarch and milk until smooth; add to vegetable mixture, stirring constantly. Bring to a boil; boil two minutes or until thickened. Remove from heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. Pour into greased 2 1/2-quart baking dish. Brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Four – six servings.

CRUMB-TOPPED SALMON

2 1/2 c. fresh bread crumbs
1/2 tsp. salt
4 garlic cloves, inced
2 tsp. grated lemon peel
1/2 c. chopped fresh parsley
6 Tbsp. grated Parmesan cheese
1/4 c. chopped fresh thyme or 1 Tbsp. dried thyme
6 Tbsp. butter or margarine, melted, divided
1 (3-4 lbs) salmon fillet (catfish, cod or orange roughy can be substituted)
In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well. Add 4 Tbsp. butter and toss lightly to coat; set aside. Pat salmon dry. Place skin side down in greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350° for 20-25 minutes or until fish flakes easily with fork. Eight servings.

CORN MUFFINS/HONEY BUTTER

2 c. all-purpose flour
2 c. cornmeal
1 c. instant nonfat dry milk powder
1/4 c. sugar
2 Tbsp. baking powder
1 tsp. salt
2 2/3 c. water
1/2 tsp. baking soda
1 Tbsp. lemon juice
1/2 c. butter or margarine, melted
2 Tbsp. honey
1/2 c. butter (no substitutes), softened
2 eggs, beaten
In a bowl combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. Add water, 1/2 cup butter or margarine, eggs and lemon juice; stir just until dry ingredients are moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 425° for 13-15 minutes or until golden. Cool for five minutes before removing from pan. In small mixing bowl, beat 1/2 cup butter and honey. Serve with muffins. Makes two dozen.

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