Make-A-Mix by Karine Eliason (best novels to read for beginners TXT) 📕

5 to 10 minutes. Cook on hot, oiled griddle 3 to 4 minutes, until browned on both sides. Makes ten to twelve 4-inch pancakes.

WHOLE-GRAIN PANCAKES

This nutritious pancake will be a very pleasant way to get your daily fiber.

1-1/2 cups WHOLE-GRAIN PANCAKE MIX, page 26

1-1/2 cups buttermilk

1 egg

2 tablespoons melted butter or vegetable oil

Put WHOLE-GRAIN PANCAKE MIX in a small bowl. Set aside. In a small bowl combine buttermilk, egg and melted butter or vegetable oil. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. Cook on hot, oiled griddle 3 to 4 minutes, until browned on both sides. Makes about twelve 4-inch pancakes.

BUTTERMILK PANCAKES

Serve these at a pancake supper with a variety of syrups.

1 egg, beaten

2 tablespoons vegetable oil

1 cup water, more if desired

1-1/2 cups BUTTERMILK PANCAKE & WAFFLE MIX, page 25

Syrup

In a medium bowl, combine egg, oil and 1 cup water. With a wire whisk, stir in BUTTERMILK PANCAKE & WAFFLE MIX until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Preheat griddle according to manufacturer’s instructions. Lightly oil griddle.

Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Serve with syrup. Makes ten 4-inch pancakes.

PUFF PANCAKES

Try stewed apples as a topping for this spectacular dish.

4 tablespoons butter or margarine

4 eggs

2/3 cup milk

2/3 cup BUTTERMILK PANCAKE & WAFFLE MIX, page 25

Fiesta Fruit Topping, below

Fiesta Fruit Topping

1 (10-oz.) pkg. frozen raspberries or strawberries, thawed

1 cup pineapple chunks, drained

1 banana, sliced

1/4 cup brown sugar, packed

1/4 cup dairy sour cream or 1 cup frozen non-dairy whipped topping, thawed

Variation

Tart Lemon Topping—Sprinkle 1-1/2 teaspoons lemon juice over top of each warm pancake. Sprinkle powdered sugar over top. Cut into wedges and serve immediately.

Preheat oven to 450F (230C). Put 2 tablespoons butter or margarine in each of two 9-inch pie plates. Put in preheating oven to melt. In a blender, combine eggs, milk and BUTTERMILK PANCAKE & WAFFLE MIX. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. DO NOT OPEN OVEN while pancakes are cooking. Top with Fiesta Fruit Topping. Makes 2 large pancakes for 4 servings.

Fiesta Fruit Topping

In a medium bowl combine raspberries or strawberries with pineapple and banana. Spoon over pancakes. Sprinkle with brown sugar. Top with teaspoonfuls of sour cream or nondairy topping. Cut into wedges and serve immediately

SAUSAGE-CHEESE BREAKFAST STRATA

A complete, attractive one-dish meal for morning.

5 cups HERBED STUFFING MIX, page 33

1 lb. ground sausage, cooked and drained

8 oz. (2 cups) shredded Cheddar cheese

5 eggs, slightly beaten

1 teaspoon dry mustard

2-1/4 cups milk or half-and-half

1 teaspoon salt

Dash of pepper

Lightly grease a 13” x 9” baking pan. Cover bottom of pan with HERBED STUFFING MIX. Add layer of cooked sausage, then layer of cheese. In a medium mixing bowl, combine eggs, mustard, milk or half-and-half, salt and pepper. Pour over cheese. Cover pan and refrigerate overnight. Preheat oven to 325F (165C). Bake covered for 1 hour. Makes 6 to 8 servings.

Prepare this dish the night before, then bake in the morning for a wonderful weekend breakfast or brunch. How convenient when you have overnight guests.

ENGLISH POACHED EGGS & HAM

A special breakfast treat!!

1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed

6 eggs

3 English muffins

6 slices ham

Cherry tomatoes, for garnish

Parsley sprigs, for garnish

Variation

Eggs Florentine—Omit ham, spoon 2 tablespoons cooked, chopped spinach on each muffin. Top with FREEZER CHEESE-SAUCE MIX and poached egg.

In a small saucepan, warm FREEZER CHEESE-SAUCE MIX over low heat.

Pour water 1-1/2 inches deep in a medium skillet. Bring to a simmer over medium-high heat; do not boil. Break 1 egg into a small bowl or custard cup. Carefully pour egg into simmering water. Cover and cook until egg white is set, 3 to 5 minutes. If desired, poach several eggs at once, not letting eggs touch one another. Lift poached eggs from water with a slotted spoon or spatula. Drain on paper towels. Cut muffins in half. In broiler or toaster, lightly toast muffin halves. Place each half on a separate plate.

Spoon 2 tablespoons of the warmed FREEZER CHEESE-SAUCE MIX over each muffin half. Top each with 1 slice ham and 1 poached egg. Spoon remaining sauce over eggs. Garnish with tomatoes and parsley. Makes 6 servings.

PUFFY OMELET

The perfect brunch idea when everyone gets a late start.

1 tablespoon butter or margarine

1 cup thinly sliced fresh mushrooms

1/2 cup chopped green pepper

6 eggs, separated, room temperature

1/8 teaspoon cream of tartar

1/2 teaspoon salt

Pinch of pepper

1/3 cup milk

1 tablespoon butter or margarine

1 tablespoon vegetable oil

1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed

1/2 cup chopped tomatoes

Preheat oven to 350F (175C). In a small skillet, melt 1 tablespoon butter or margarine. Sauté mushrooms and green pepper until crisp-tender. Drain; set aside. In a large bowl, beat egg whites with cream of tartar until stiff peaks form. In a bowl, beat egg yolks until thick and pale. Gradually beat in salt, pepper and milk. Gently fold egg-yolk mixture into beaten egg whites.

In a large skillet or omelet pan with an oven-proof handle, heat 1 tablespoon butter or margarine and oil until hot, but not browned. Tilt pan to coat sides. Spread egg mixture evenly in pan. Without stirring, cook over low heat until lightly browned on bottom. Place in preheated oven. Bake 8 to 10 minutes until top feels somewhat firm.

In a small saucepan, heat FREEZER CHEESE-SAUCE MIX over low heat, stirring occasionally. Invert omelet onto a large platter. Spoon sauce over omelet. Sprinkle top evenly with tomatoes and sautéed mushrooms and green peppers. Cut in wedges. Makes 4 to 6 servings.

SIMPLIFIED QUICHE

Wonderful flavor in every bite.

Single Freezer Pie Crust, baked, page 309

1 egg, separated

3 eggs

1-3/4