Thursday, January 6, 2011

Bacon and Egg Toast Cups

I copied this from Farm Girl Recipes. I think I'll try it in the menu next week

6 slices of bacon, uncooked or precooked
6 slices of whole wheat bread
1/2 cup shredded cheddar cheese
6 eggs
Salt and pepper

1. Preheat the oven to 400° F. Spray large muffin pan with cooking spray. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.

2. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 18 minutes for me because I used all of the egg white) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Wednesday, January 5, 2011

Chicken Noodle Soup

Chicken Noodle Soup ( copied from Meadowbrook Farm)

3/4 cup chopped onion, saute till tender in...
2 T butter
6 cups chicken broth or stock
2 chicken breasts, cooked and shredded
1/4 tsp salt
1/4 tsp garlic powder
16 oz frozen mixed vegetables - I use the mix with peas, carrots, green beans, corn and lima beans.
8 oz frozen broccoli - half of the 1 pound bag...sorry to state the obvious
8 oz dry egg noodles - ditto
2 cups milk
1 lb Velveeta, cut into chunks

Add all but the last three ingredients to a large pot. Once the soup reaches a simmer, add the noodles. Cook for five minutes, then add the milk and the pasteurized processed cheese product. Stir till the cheese is melted and you've got dinner! Easy.

Tuesday, January 4, 2011

Italian Cheese Bread Ring

This recipe is a little time consuming - but so delish it doesn't matter. I won a champion ribbon with this recipe about 20 years ago in the 4-H fair and it's still one of my favorites.

• 4 1/2-5 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 2 (1/4 ounce) packages active dry yeast
• 1 cup milk
• 1 cup water
• 1/2 cup butter or 1/2 cup margarine
• 2 eggs
• 2 tablespoons sesame seeds

• 4 ounces of shredded mozzarella cheese (1 cup)
• 1/2 teaspoon dried Italian seasoning, of choice
• 1/4 teaspoon garlic powder
• 1/4 cup butter or 1/4 cup margarine, softened
Prep Time: 15 mins
Total Time: 45 mins
1. In a large bowl combine 2 1/2 cups of flour, sugar, salt and yeast, stir until blended.
2. In a small pan heat milk, water and butter until very warm, about 120°F.
3. Add warm liquid and eggs to flour mixture.
4. Stir until moistened and beat on medium speed for 3 minutes.
5. By hand stir in remaining flour (2 to 2 3/4 cups) to form a stiff batter.
6. Generously grease a 12 cup bunt pan (or 10 inch tube pan) and sprinkle evenly with sesame seeds.
7. In a bowl combine all filling ingredients and mix well.
8. Spoon half the batter evenly into greased pan, spoon filling mixture evenly over batter staying 1/2 inch away from sides of pan.
9. Spoon remaining batter evenly into pan over filling.
10. Cover loosely with plastic wrap and set in warm place to rise until doubled in size, about 30 minutes.
11. Do not punch or stir down dough.
12. Remove plastic and bake in a 350°F oven for 30 or 40 minutes until golden brown and loaf sounds hollow when tapped.
13. Remove from pan to cool on a wire rack.

Reuben Soup

This was a great way to use up leftover Corned Beef. I found the recipe in Taste of Home

1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional
In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings.