Recipes from the Past

EGG AND HAM BRUNCH

Grease 13-by-9-inch glass dish

  • 6 to 7 slices cubed bread
  • 1 lb. precooked, cubed ham
  • Onion, green pepper, mushrooms (optional)
  • Sprinkle with 1/2 lb. grated American cheese or  Cheddar

Mix together:

  • 2 c. milk
  • 6 eggs, beaten
  • 1/2 tsp. dry mustard
  • 1/2 tsp. salt

Pour over bread and ham, arranged in pan. Pour 1/4 c. melted butter over. Cover and refrigerate overnight. Uncover and bake 1 hour at 325°.

BREAKFAST PIZZA

  • 1 lb. bulk ground pork sausage
  • 1 pkg. (8) crescent rolls
  • 1 c. frozen (loose pack) hash browns
  • 1 c. shredded Cheddar cheese
  • 4 eggs
  • 1/4 c. milk
  • 2 Tbsp. grated Parmesan cheese Salt and pepper

Brown sausage, separate dough, put on ungreased pizza pan, pat to center. Put sausage on crust, sprinkle with hash browns, top with cheese. Beat eggs, milk, salt and pepper. Pour over other ingredients evenly. Bake at 350° for 25 to 30 minutes.

BRUNCH POTATOES

  • 1 pkg. frozen hash browns 2 c. milk
  • 1/4 c. butter
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1 c. dairy sour cream
  • 1/8 tsp. pepper
  • 2 Tbsp. parsley

Put potatoes in bottom of 13-by-9-inch pan, make cream cheese sauce from butter, flour and milk, salt and pepper. Cook until thick, remove from heat. Stir in sour cream and parsley. Pour over potatoes. Add some fried Canadian bacon. Scramble 8 eggs, spoon on top. Sprinkle cheddar cheese over eggs and bake one hour.

QUICHE

  • 12 slices bacon, crisply fried and crumbled
  • 1 c. Bisquick
  • 4 eggs
  • 1 c. shredded Swiss cheese
  • 1/4 tsp. salt
  • 1/2 c. finely chopped onion
  • 1/4 tsp. pepper
  • 2 c. milk

Heat oven to 350°. Lightly grease 10-inch pie plate. Sprinkle bacon, cheese, onion evenly over bottom of pie plate. Place remainder of the ingredients in blender on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife comes out clean – 50 to 60 minutes. Let stand 5 minutes before serving, 7 to 8 pieces.

OMELETTE BRUNCH

  • 1 loaf English muffin bread (cuts off crusts)
  • 1/2 lb. med. Cheddar cheese, sliced thin or grated
  • 1/2 lb. Swiss cheese, thinly sliced or grated
  • 8 eggs
  • 1 lb. thinly sliced ham or chunks of ham
  • 2 c. milk
  • 1/2 tsp. salt
  • 1/2 tsp. mustard
  • Mushroom pieces

Layer ingredients in a greased 13-by-9-inch pan in the following order: 1. muffin bread (butter the top), 2. Swiss, 3. ham, 4. cheddar, 5. muffin bread (butter top).

Topping:

  • 1 c. crushed cornflakes
  • 1/4 melted butter

Mix eggs and seasonings, pour over top. Refrigerate at least 10 hours. Bake at 350° for 1/2 hour. Put on topping, return to oven and bake 1/2 hour. Serves 8.

CROCK POT BREAKFAST CASSEROLE

  • 1 bag (32-oz.) frozen southern style hashbrown potatoes
  • 1 green pepper, diced
  • 3/4 lb. cheddar cheese, diced
  • 1 lb. of bacon, cut into pieces, fried and drained
  • 1 dozen eggs
  • 1 lb. sausage – crumbled, browned and drained
  • 1 c. milk
  • 1/2 c. dry mustard
  • 1/2 c. diced onions
  • Salt and pepper

Layer the frozen potatoes, bacon, sausage, onions, green pepper and cheese in the Crock Pot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt and pepper together. Pour over whole mixture. Cook on low for 10 to 12 hours. Can cook all night and be ready when you wake up.

EGG BAKE

  • 1 c. seasoned bread crumbs, divided
  • 2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
  • 3 c. (24 oz.) small-curd cottage cheese
  • 1/2 c. grated Romano or Parmesan cheese
  • 5 eggs

Sprinkle 1/4 c. bread crumbs into a greased 8-inch square baking dish. Bake at 350° for 3 – 5 minutes or until golden brown. In a bowl, combine the spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs, pour over spinach mixture. Bake, uncovered at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 – 10 minutes before serving.

BLUEBERRY STREUSEL MUFFINS

  • 1 1/2 c. flour
  • 1 egg
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 c. milk
  • 1 1/2 c. fresh or frozen blueberries, drained
  • 4 Tbsp. margarine
  • 1/2 c. sugar
  • Streusel topping:
  • 2 Tbsp. margarine, melted
  • 1/4 tsp. cinnamon
  • 2 Tbsp. brown sugar

Cream margarine and sugar. Add egg, vanilla and milk. Stir in flour, baking powder and salt. Fold in blueberries. Spoon batter in each paper baking cup until 2/3 full. Sprinkle with streusel topping. Bake at 400° for 20 – 25 minutes. Makes 12.

APPLE COFFEE CAKE

  • 4 c. raw, thinly sliced apples
  • 1 loaf frozen bread

Topping: 

  • 2/3 c. flour
  • 1/3 c. soft butter
  • 2/3 c. sugar
  • 1 tsp. cinnamon

Thaw bread, but do not allow it to rise. Place half loaf in 9-inch layer pan. Layer on 2 cups apples. Mix topping, place half of it on apples. Let rise until double. Bake 30 minutes or until apples are tender. Glaze with icing a few minutes after baked. This makes 2 (8 or 9-inch) coffee cakes.

EASY POTATO PANCAKES

  • 3 c. frozen hash browns
  • 1/4 c. milk
  • 1/4 c. flour
  • 3 eggs, beaten
  • 2 tsp. salt
  • 2 Tbsp. cooking oil
  • 1 1/2 tsp. chopped onion

Thaw hash browns. Add flour, salt, onion, milk, cooking oil and 3 beaten eggs. Mix and let stand 5 to 10 minutes. Drop batter on a hot greased griddle. Brown on both sides.