BODACIOUS BREAKFAST SKILLET
Half of a 1 Lb. Pkg. of Bacon
2 Cans Diced Potatoes, 15 - 16 OZ. ea.
1 - 10 OZ. Can Mushroom pieces, drained
1 LG. Onion, diced
1 Green Bell Pepper, seeded & diced
1 Red, Sweet Pepper, seeded & diced
8 Eggs, beaten
1 - 12 OZ. Pkg. grated Cheddar Cheese
DIRECTIONS:
Roughly cut up Bacon & fry in a Lg.,
non-stick skillet. Pour off excess fat
leaving some for flavor. Continue
stir-frying as you add Potatoes
Mushrooms, Onions, & Peppers,
turning to coat with pan drippings.
When bacon is crisp & veggies soft,
smooth to an even layer & pour on
Eggs. Top with Cheese. Cover & cook
over LOW heat ("Do Not Stir") until Eggs
are set & Cheese is melted. Using a utensil
that won't scratch the non-stick coating,
cut into wedges & serve.
(Makes: 4 LG. OR 6 MED. portions)
Can be served with Toast, English Muffins
& Beverages if desired.
======================================================
BUDDY BURNER CHICKEN CASSEROLE
1 T Seasoned Salt
1 tsp. dried Sage, crumbled
1 Heaping T. Flour
4 portions, skinless, boneless Chicken Breast
1 T Vegetable Oil
1 T Butter
3 C Water
2 Chicken Bouillon Cubes
1 C uncooked Rice
1 C shredded carrots, tightly packed
(Can be found in the Produce Dept.)
1 C frozen Peas, thawed
1 - 8 OZ. Can Mushroom pieces, drained
1 - 4 OZ. Jar Chopped Pimento, well drained
DIRECTIONS:
Mix Seasoned Salt, Flour & Sage on a paper
plate & dredge Chicken well, turning to coat.
Heat Oil & Butter in a LG. skillet & brown Chicken.
Add Water & Bouillon Cubes, bring to a boil & stir
in Rice & Carrots. Cover & cook over LOW heat
until Rice is tender. Stir in Peas, Mushrooms &
Pimento over LOW heat until heated through.
(SERVES: 4)
======================================================
SPICY SHRIMP FRIED RICE
(Use leftover rice, pouches of cooked
rice, or make instant or boil-in-the-bag rice
on the spot. Make this with any cooked
sausage such as kielbasa or breakfast links.)
2 T Vegetable Oil
2 - 4 slices Deli Ham, cut up
1/2 C cooked Sausage, cut up
2 Lg. stalks Celery, sliced
1 Lg. Onion, cut in cresents
1 - 2 C fresh Vegetables
3 C cooked Rice
1 - 16 Oz. bag cooked, shelled,
deveined Shrimp, thawed
DIRECTIONS:
Heat Oil in a LG. skillet or wok over HI heat
& stir-fry the Ham & Sausage, gradually stirring
in Onion, Celery or Vegetables. Keep stirring as
you add the Rice. Heat through. Drain Shrimp,
cut up if it's large, & stir in just to heat through.
Serve at once.....
(SERVES: 6)
======================================================
APPLE HAM DOWDY
(This can be served for a hearty Breakfast
or Dinner with the optional Cheese Sauce)
2 C Biscuit Mix
Milk or Water
1 Can Apple Pie Filling
6 dried Apricots, snipped in sm. pieces
1/4 C dried Cranberries
1 - Pound canned Ham, drained & diced
DIRECTIONS:
Stir enough liquid into the Biscuit Mix to
make a thick batter. Fold in Pie Filling, Apricot,
Cranberries & Ham. Put batter in a cold, well-sprayed
skillet, cover & place over a low burner. Don't peek often.
Depending on the burner & skillet it takes about 30 mins.
Batter will not brown on top. It's done when firm &
shrinks slightly away from the sides of the skillet. Turn
out onto a cutting board & cut into 4 - 6 wedges.
OPTIONAL SAUCE:
1 Can Condensed Cheese Soup
1 T Spicy Mustard
Half a soup ~ can of Milk or Apple Juice
Whisk over LOW heat until smooth
& bubbling. Pass at the table
to spoon over the Apple Ham Dowdy.
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