The Stanly News and Press (Albemarle, NC)

August 22, 2012

Cook's Corner: Breakfast or Brunch


SNAP

Wednesday, August 22, 2012 — Breakfast or brunch recipes.



Hearty Egg Scramble



1/3 cup chopped onion

1/4 cup chopped green pepper

1/4 cup butter or margarine

2 medium potatoes, peeled, cooked and cubed

1-1/2 cups julienned fully cooked ham

6 eggs

2 tablespoons water

Dash pepper





In a large skillet, cook onion and green pepper in butter until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, beat eggs, water and pepper; pour over ham mixture. Cook over low heat, stirring occasionally, until eggs are set.

Yield: 6 servings.



Jellied Biscuits



2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup shortening

3/4 cup milk

1/3 cup jelly



In a bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until the mixture resembles coarse crumbs. Add milk; stir quickly with a fork just until mixed. Drop by rounded tablespoons onto a greased baking sheet. Make a deep thumbprint in tops; fill each with 1 teaspoon of jelly. Bake at 450° for 10-12 minutes or until biscuits are browned.

Yield: about 1 dozen.



Swiss and Bacon Squares



2 cups biscuit baking mix

1/2 cup cold water

1 (8 ounce) package Swiss cheese slices

1 pound bacon, crisply fried and crumbled

4 eggs

1/2 cup milk

1/2 teaspoon onion salt



Heat oven to 425°. Grease 13 x 9 x 2-in. baking dish. Combine baking mix and water until soft dough forms; beat vigorously for 20 strokes. Gently smooth into ball on floured board. Knead 10 times.

Pat in dish with floured hands, pressing 1/2 inch up sides. Top with cheese slices, overlapping edges. Sprinkle with bacon. Mix remaining ingredients; pour over bacon. Bake until knife inserted in center comes out clean, about 20 minutes.