MoVida by Frank Camorra – ISBN: B010PLSO2O

  • Full Title: MoVida: Seafood
  • Autor: Frank Camorra
  • Print Length: 60 pages
  • Publisher: Murdoch Books
  • Publication Date: November 1, 2007
  • Language: English
  • ISBN-10: B010PLSO2O
  • ISBN-13: 
  • Download File Format | Size: epub | 5,40 Mb
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In MoVida: Seafood Frank Camorra and Richard Cornish offer a concise collection of delicious Spanish recipes. In addition to a diverse selection of Spanish delights, you will find information about Spanish ingredients, cooking methods and culinary traditions. MoVida: Seafood offers a taste of the essence and exuberance of Spanish cuisine.

‘Take all the great things about Melbourne dining, wrap them up in one package, and you have MoVida’ – The Age

Recipes include: Fresh Oysters with Cucumber Sorbet, Clams in Velvet Pea and Parsley Sauce, Galician Octopus, Prawns Cooked in Apple Cider, Fresh Cuttlefish with Minty Broad Beans, Whole Sardines Baked in a Salt Crust, Salad of Shredded Salt Cod with Olives, Parsley, Tomato and Citrus, Mackerel marinated in Sherry Vinegar and Aromatics, Grilled Salt Cod Salad with Blood Oranges, Parsley and Smoked Paprika, Fried Red Mullet with Romesco Sauce, Whole Snapper baked on Potatoes and Capsicums, Movida Paella, Salt Cod and Potato Fritters

All titles in this series: MoVida: Spanish Basics MoVida: Soups MoVida: Seafood MoVida: Vegetables MoVida: Poultry MoVida: Meat MoVida: Desserts and Pastries

 

Editorial Reviews

 

Keywords

by Jessica Seinfeld

Photographs by Lisa Hubbard • Illustrations by Steve Vance

To Jerry, Sascha, Julian, and Shepherd—thank you for filling me up with love every day.

—J.S.

Contents

Foreword

by Dr. Roxana Mehran and Dr. Mehmet Oz

Introduction

Changing Habits Through Loving Deception

Meet the Kitchen Cabinet

The Program

• Equip Your Kitchen

• Stock Your Pantry

• The Purees: How-To

• Vegetable Purees

• Fruit Purees

• The Basics: Cooking Rice, Pasta, Chicken, and Beef

What Every Parent Should Know About Nutrition by Joy Bauer

• Easy Nutritional Guidelines for Children

• What’s in that Veggie?

• What’s in that Fruit?

The Recipes

• Breakfast Recipes

• Mealtime Recipes

• Dessert Recipes

Appendix: The ABCs of Nutrition

Acknowledgments

About the Author

Credits

Copyright

About the Publisher

FOREWORD

By Dr. Roxana Mehran and Dr. Mehmet Oz

IT IS 7 A.M. and I am almost late for my early morning meeting at the hospital, but I am also concerned about getting my three girls ready for school and making sure their first meal of the day—breakfast—is a healthy one. Are they getting enough fiber and vitamins? Is there too much fat or sugar in their food? Later that morning, as I see my first patient, a thirty-five-year-old obese diabetic who is about to undergo a procedure to open blocked arteries, I am reminded of how important it is to protect my young girls from heart disease.

My colleague and friend, Dr. Mehmet Oz, a heart surgeon at Columbia University and a longtime advocate for healthy living—as well as a father of four—has the same concerns for his family. As physicians who care for heart disease patients, we have witnessed and treated too many young patients with early blockages of the arteries.

Our heart disease patients are heavier, and also younger, than they have ever been. This pattern is disturbing, and our children are at risk of living shorter lives than their parents. We know that this disease is largely preventable through a healthful diet and as doctors, it is our job to educate and teach our patients ways to improve their lives. As parents, we know how important it is to teach our children good habits early on.

Ironically, most people are actually aware of the fundamentals of a healthy diet and the necessity of eating more vegetables and fruits while avoiding too much starch, sugar, and saturated fat. Yet having fruits and vegetables every day and breaking long-standing dietary habits seem to be the greatest challenges people face.

The fact is that the consumption of vegetables is the cornerstone of any diet, be it cardiovascular, diabetic, or weight loss. While it’s the basis of vegetarian diets, as well as Mediterranean and other region-specific diets, it is not a part of our national way of eating. That’s unfortunate: vegetables and fruits contain many vitamins, minerals, and fiber—nutrients that strengthen our bodies and help them grow in a healthy way.

We’ve all had the experience of arguing with our children over eating their vegetables, and the resulting frustration is enough to make us want to give up altogether. That’s where Deceptively Delicious comes in. These wonderful recipes introduce our children’s taste buds to the good, healthy foods, but kids still get to eat the foods they love. Later, as they grow, they will want healthy vegetables on their own, since, for years, they had their chicken nuggets coated with them already!

Jessica Seinfeld addresses the heart of the problem: its practical implementation. She simplifies the dilemma of how to start by telling us exactly which kitchen supplies we need and showing us tricks for preparing meals simply and efficiently. Daily routines are not disturbed, while the dedicated time for this effort is minimized. It is clear to us that the benefits clearly outweigh the work that goes into feeding your family.

This book is an innovative approach to feeding our children healthful foods at an early age without added stress for either parents or children. It also speaks for the quest of a dedicated mother: the author. She has explored every possible solution in order to do the right thing for her family, and she felt compelled to share her rewarding findings with the world. She has done all the work, and now we can benefit from her efforts. Her simple, practical idea—and its effective implementation—impressed us. We hope many other parents will read this book and take its information to heart when cooking family meals.

INTRODUCTION

I had begun to dread mealtime.

I had tried everything, and yet all my efforts to feed my family were being undermined by a powerful force: vegetables. Mealtimes were re
gluten free foods for kids, chinese meals, wine bottle opener, barbecue pit, square wedding cakes,
port for the local economy, reduction of energy consumption by shortening distances between producers and consumers—have been moralized in the extreme, glorifying those who source and eat their ingredients locally and vilifying the rest.

To an extent, this is not surprising. Energy and the economy are powerfully charged, highly politicized issues. But it goes deeper than that. “Local” has come to be a synonym for other values as well. “Healthy” is one. We’re worried that food corporations are more concerned about the bottom line than our bodies, piping in all kinds of chemical preservatives and flavor enhancers to make sure we buy what they sell, such that it feels wiser to eat a local biscuit with local bacon than a corporate salad with foreign fruit. Is it actually healthier to do so? Maybe, maybe not. In the paraphrased words of one of our readers, “If I’m going to go prematurely, I’ll take a heart attack while eating a local breakfast sandwich over cancer from a fast-food salad any day of the week!”

This points to another modern synonym of “local,” which is “trustworthy.” Local farmers could be engaging in all kinds of sadistic, immoral practices just around the bend, but we trust that they’re not. They’re our neighbors and friends. Surely they’re looking out for us more than the faceless executives just trying to make a buck. Right?

“Slow” is another one. Many people talk about the “Slow Food movement” and the “local food movement” in the same breath. In this age of fast food—and “fast casual”—and instantaneous communication with people around the world, we are feeling agile but fatigued, connected but disconnected. Local food promises old(er)-fashioned techniques, fewer ingredients, a simpler and purer experience, with that guy over there who has some good chickens and that family over there with all the goat cheese–producing goats. Pull up a chair, my friend, and let me get you a plate of food. We’ll drink a beer from the brewery right around the corner and talk about old times.

Putting aside issues of whether fast-food salads really are carcinogenic, whether local farmers really care less about making money than corporate execs and all the other complex dynamics at play here, we can see in the good-natured debate between Portland locals and Charlottesville locals a contraction of the ever-expanding universe. We have now collectively realized the insane dream of being able to video chat with someone in the Himalayas in real-time, both of us drinking a Coke and eating chicken McNuggets. The spectacle of brand colonialism—walking off a rickety plane in the middle of nowhere in a far-off country to see a Coke umbrella—has lost its luster, if it ever had any. The thing that is special about us is the thing you can’t get anywhere else. The people, the food and drink, the history of this place and the experiences to be had right here and now. These are the knowable things, the raw materials of our very being, and they can’t be bought or sold anywhere else.

—Jed Verity

Charlottesville, Virginia

November 2013

Acknowledgements

This book is the result of the encouragement and opportunities given to me by Jed Verity and Erin Malec of Mas to Millers. Their guidance, experience and general know-how has been an indispensable part of the book-writing process. Greg and Debbie Ireland, Chelsea Ireland and Kevin Haney have given me incredible support—they’ve functioned as sounding boards, proofreaders, marketers and cheerleaders. Kevin’s photography, eye for detail and unwavering dedication have been essential to the completion of this work and my sanity as an author.

The food community in Charlottesville is a knowledgeable and enthusiastic one. Without the backing of local farmers, retailers, restaurateurs and craftspeople, this text would have no stories to tell. Sincere thanks to Peter Hatch of Monticello for his easy wisdom; his vibrant personal background and incredible knowledge base proved integral to the historical foundations of this book. Every one of the individuals interviewed has been kind, resourceful and eager to help. I am forever grateful for the conversations, farm visits and friendships granted to me by this group of food-minded individuals during the past year.

Introduction

The local food scene in Charlottesville has taken off by leaps and bounds within the past twenty years. The once-scrubby City Market has morphed into a veritable Mecca of seasonal foodstuffs; the Boar’s Head Inn, one of the only places to offer simple fine dining with regional flavor twenty years ago, is now one of many stellar restaurants putting out quality meals with local ingredients. Gabriele Rausse, local vintner and director of gardens and grounds at Monticello, tells a story of fancy dinners flown in from New York and frozen baguettes from Washington, D.C., purchased at Foods of All Nations.

Twenty years ago, go
eggless cake, gluten free bread maker, mickey mouse birthday cake, types of vegetables, turkish food,
that a high percentage of the population will suffer as a result of too much salt in their diet. For this reason, the recipes included here encourage the use of a range of fresh herbs such as parsley, fennel, coriander, chervil, tarragon, mint, chives, sage, marjoram and oregano. The book also provides the opportunity to learn more about the use of spices such as cumin, chillies, ginger and sesame seeds to make food tastier and more interesting.

The use of herbs and spices can give flavour to many dishes that would otherwise taste bland, and can lessen the need for salt.

Two other ingredients need to be used in moderation to help prevent health problems such as obesity, heart problems and diabetes. These are sugar and fat. This book takes care to limit these ingredients and to suggest menus and food combinations that contribute to a balanced diet without loss of flavour.

To make some of the recipes more interesting for a wider range of learners, we asked Zamzani Abdul Wahab, a celebrity chef and teacher in Malaysia, to include some recipes. Zamzani is famous in South East Asia and appears regularly on television in Malaysia and Singapore. He is an expert on the use of spices.

The book clearly identifies the basic cookery processes for each recipe. It is intended to introduce young people in schools and colleges to cookery and to the importance of maintaining a healthy diet, encouraging the use of fresh fruit and vegetables.

The contents of the book can be cross-referenced to the VRQ and NVQ at Level 1. All subject areas are covered by the book in a user-friendly style. The VRQ theory chapters are clearly justifiable, with the VRQ processes incorporated throughout the book, and a separate section on methods of cookery. The book is also intended for v

the new Diplomas in Hospitality, to be offered in schools and colleges from September 2009.

How to use this book

This book has been written to cover everything you need for the Level 1 NVQ and VRQ courses. It is also a great resource for catering students on other courses, and for anyone training in a hospitality and catering workplace.

The book is divided into two parts: Theory and Practice.

Part 1, Theory, covers all the things you need to know when you work with food, including hygiene and safety, kitchen equipment and nutrition.

Part 2, Practice, explains the different methods of cookery, from boiling to baking, and provides more than 150 recipes, plus lots of information about choosing and handling ingredients. Whether you want to try out a particular method of cookery or a new ingredient, produce evidence for assessment or plan a meal, there will be a recipe here that’s right for you.

To help make sure that you cover all the practical skills you need for your course, each recipe has icons showing which method(s) of cookery it uses. So if you want to practise shallow frying, look for that icon in Part 2. The icons look like this: Boiling

Baking

Grilling

Roasting

Steaming

Shallow frying

Stewing or

Deep frying

Poaching

casserole

The NVQ and the VRQ

If you are studying for an NVQ or VRQ at Level 1, this book contains the facts you need, and recipes to develop your practical skills.

On this page you can see the units that make up each qualification, and where in the book they are covered. On the next page is a grid to help you find recipes that use different cookery skills.

NVQ Level 1 Food Preparation and Cooking is assessed through short knowledge tests and practical observation assessments. For VRQ Level 1 Diploma in Professional Cookery, theory units are assessed by short tasks and assignments. Practical units are vi

assessed by short answer questions and practical tests.

515 (1FP1)

501 (1GEN1) Maintain

504 (1GEN4)

516 (1FP2)

Prepare

a safe, hygienic and

Contribute to

Prepare and

vegetables

How to use this book

secure working

effective

finish simple

(Part 2)

environment

teamwork

salad and fruit

(Ch. 3, 6, 7, 8, Part 2)

(Ch. 6)

dishes (Part 2)

517 (1FP3)

520 (1FPC2)

Prepare hot and

Prepare and

cold sandwiches

cook meat and

(Part 2)

poultry (Ch. 5,

Part 2)

518 (1FC1)

Cook

521 (1FPC3)

vegetables

Prepare and

(Part 2)

cook pasta

NVQ L1 Food

(Ch. 5, Part 2)

Preparation & Cooking:

you study 7 of the units

519 (1FC1)

Prepare and

523 (1FPC5)

cook fish

Prepare and

(Ch. 5, Part 2)

524 (1FPC6)

cook eggs

Prepare and

(Ch. 5, Part 2)

cook pulses

522 (1FPC4)

(Ch. 5, Part 2)

Prepare and

cook rice (Ch. 5,

525 (1FPC7)

Part 2)

Prepare and

603 (2GEN3)

cook vegetable

Maintain food

protein (Ch. 5,

526 (1FPC8)

safety when storing,

Part 2)

527 (1FPC9)

Prepare and cook

preparing and

Prepare and

simple bread and
personalized recipe book, cupcake birthday cake, chinese delivery nearby, beer festival, chinese food calories,
th some semblance of sanity and enjoy your company.

Consider these menus introductions. Several lifetimes are needed to truly know each of these cuisines. In short, we know what we don’t know and urge you to dive deeper by looking into the works of some of the masters of these cuisines, which are listed at the end of each menu.

Wine pairing suggestions and storage instructions are included in the individual recipes.

Tomatillo Salsa with Fresh Cheese from El Cardenal in Mexico City

Jicama & Mango Sticks in Chile & Lime

Yucatán Pork in Banana Leaves (Cochinita Pibil)

Simple Black Beans & Rice

Corn Tortillas

Chile-Spiked Mexican Wedding Cakes

Watermelon Water (Agua de Sandia)

1 Simple Black Beans 2 Jicama & Mango Sticks in Chili & Lime 3 Pickled Onions 4 Yucatán Pork in Banana Leaves (Cochinita Pibil) 5 Tomatillo Salsa with Fresh Cheese 6 Watermelon Water (Agua de Sandia)

The burritos and tacos, the guacamole and chips we eat barely touch the astonishing tastes waiting in each of Mexico’s regions. There, each cook, village, and valley shows off its own dishes. Mexican food could never be summed up by one type of tamal, taco, or, for that matter, one kind of bean. It is incredibly simple food, and at the same time deeply sophisticated, with unexpected flavors and ways of combining ingredients.

Surprisingly, many of Mexico’s dishes aren’t spicy hot. Here is a guide to cooking a Mexican meal full of authentic flavors, pretty extraordinary ones at that.

How to Eat a Mexican Meal

The most important meal of the day is the comida, which is eaten between 2:00 and 4:00 p.m. That is after a full desayuno (breakfast), a midday antojo (craving), but luckily before the cena (light dinner). It sounds daunting, but portions are appropriate—tacos, for instance, are the size of a small child’s hand, not its head, as they are in the United States.

The comida usually starts with a small snack or soup, then a main course of meat or fish served with rice and beans, and a dessert. Salsa and corn tortillas are always on the table. Beer, wine, and Mexico’s delicious freshly flavored waters—agua frescas—made from fruits and flowers are served throughout the meal.

PULLING IT OFF

Two Days Prior:

Marinate the Yucatán Pork in its spice paste.

Bake the Chile-Spiked Mexican Wedding Cakes.

One Day Prior:

Roast the Yucatán Pork in Banana Leaves.

Day of the Comida:

Make the Tomatillo Salsa with Fresh Cheese, the Jicama & Mango Sticks in Chile & Lime, the black beans and rice, and the Watermelon Water.

Reheat the Yucatán Pork in Banana Leaves.

HELPFUL CULINARY TOOLS:

A citrus squeezer for juicing citrus fruits

A blender (a Mexican cook’s best friend) for salsas, seasoning pastes, and drinks

A molcajete, a volcanic rock mortar and pestle, the traditional tool for grinding spices and making sauces

UNIQUE CULINARY TECHNIQUES:

Roasting over an Open Flame or on a Hot Griddle:

This is one of the most distinctive techniques in cooking authentic Mexican. Chiles, tomatillos, garlic, onions, and masa are all routinely roasted, toasted, and charred over high heat, often just an open flame. The technique gives the food an intensity and earthiness hard to duplicate elsewhere. See the directions for the spice paste in our Yucatán Pork in Banana Leaves for an example.

Frying of the Sauce:

This is a technique that is shared with Indian, Southeast Asian, and ancient Spice Islands cuisines. Isn’t it interesting that it’s common with cultures that favor intricate spicing? In Mexico, a sauce (it could be salsa, a complicated mole, or simple tomato sauce) is puréed and then sautéed in hot fat until the sauce “breaks,” or separates with pools of oil on the surface. Just as in flame roasting, this additional frying deepens and concentrates the flavors and builds a sauce with more structure.

SHOPPING A MEXICAN MARKET—ESSENTIAL FOODS AND FLAVORS

Jars, Bottles, and Cans: chipotles in adobo sauce, salsas, hot sauces, membrillo (sweet quince paste), cajeta (Mexico’s goat milk), dulce de leche

Frozen Foods: tamales, banana leaves, fruit purées, huitlacoche (corn mushrooms)

Spices and Aromatics: dried whole and ground chiles, achiote (annatto) seed, canela (cinnamon sticks), avocado leaves, epazote, Mexican oregano

Dry Goods: beans, rice, hominy, masa harina, tortillas

Fresh Produce: chiles, tomatillos, avocados, limes, plantains, jicama, fresh epazote

Cured and Cooked Products: crema, Queso Fresco, Queso Añejo, chorizo sausage

Some Brands We Like: Goya, La Morena, San Marcos, Herdez, La Costeña, Orale, Badia, La Flor

These are the places where quality and selection can be plentiful while prices are lower than at specialty food shops. Check the ingredients lists for anything that doesn’t sound like you’d want it
baking classes, dinners, all vegetables, pound cake recipe, keto approved foods,
meal spelt flour

30 g (1 oz / ¼ cup) organic rolled oats

½ teaspoon sea salt

30 g (1 oz / ¼ cup) ground golden flaxseeds

35 g (1 oz / ½ cup) raw sunflower seeds

½ teaspoon baking soda

½ teaspoon gluten-free baking powder

90 g (3 oz / ¼ cup) organic molasses

450 g (15 ¾ oz / 1 ½ cups) natural cultured yoghurt or kefir

60 ml (2 fl oz / ¼ cup) extra virgin olive oil

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE rye flour, spelt flour, oats, sea salt, flaxseeds, sunflower seeds, baking soda and baking powder.

COMBINE molasses, yoghurt and olive oil in a separate bowl.

ADD wet ingredients into the flours.

MIX through gently until combined.

SPOON dough into a bread tin lined with baking paper.

SPRINKLE the top with extra sunflower seeds.

BAKE for 1 hour until cooked through.

REMOVE from the oven and cool in the tin.

SERVE at room temperature and enjoy.

+ Notes and Inspiration Loaf keeps well in the fridge for up to 5 days. Delicious served with smashed avocado and a little sea salt.

41

42

OLIVE OIL

ZUCCHINI

BREAD

This recipe is one of my favourite

ways to add vegetables into baking.

Zucchini are low in carbohydrates,

making this bread wonderfully moist

and mouth-watering. I adore this

bread lightly toasted and topped

with smashed avocado or a little soft

cheese like ricotta or goats curd.

INGREDIENTS Makes 1 loaf.

400 g (14 oz / 2 cups) zucchini, squeezed from moisture and tightly packed

4 organic eggs

60 ml (2 fl oz / ¼ cup) of extra virgin olive oil, melted butter or ghee

400 g (14 oz / 4 cups) almond meal

2 tablespoons white chia seeds

2 teaspoons of gluten-free baking powder

1 teaspoon of sea salt

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE zucchini, eggs and olive oil.

ADD almond meal, chia seeds, baking powder and sea salt then mix until combined.

REST the bread batter for 15 minutes.

SPOON into a loaf tin lined with baking paper.

GARNISH the top with pumpkin seeds.

BAKE for 1 hour until cooked through.

COOL in the tin.

REMOVE and enjoy.

+ Notes and Inspiration Chia seeds can be replaced with ground golden flaxseeds. Serve lightly toasted with smashed avocado or ricotta.

43

44

SIMPLE

COCONUT

BREAD

A delicious homemade gluten-free

bread that can be served with both

sweet and savoury toppings. Great

toasted in the morning topped with

sautéed kale and avocado. Also works

as a great high protein and low carb

snack that’s rich in monounsaturated

fats to support cardiovascular health.

INGREDIENTS Makes 1 loaf.

12 organic eggs, room temperature

1 teaspoon sea salt

250 ml (8 ¾ fl oz / 1 cup) extra virgin olive oil, melted butter or ghee

140 g (5 oz / 1 cup) coconut flour

3 tablespoons arrowroot

2 teaspoons gluten-free baking powder

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

BEAT eggs and sea salt in the bowl of a stand mixer for 10 minutes until creamy.

POUR in the olive oil gradually then add the coconut flour, arrowroot and baking powder.

POUR into a lined loaf tin.

PLACE into the oven for around 45 minutes or until golden.

COOL in the tin for 10 minutes then move onto a wire rack to finish cooling.

+ Notes and Inspiration Top with sesame seeds before baking. This bread will keep in the fridge for up to 7 days.

45

46

PUMPKIN

CHIA

BREAD

Golden on the outside and

soft on the inside, this bread

is filling and nourishing with

all the anti-inflammatory

benefits of pumpkin. Pumpkin

is low in kilojoules and has

been shown to help regulate

blood sugar levels.

INGREDIENTS Makes 1 loaf.

450 g (15 ¾ oz) grated raw pumpkin

4 organic eggs

1 teaspoon sea salt

80 ml (2 ¾ fl oz / ⅓ cup) extra virgin olive oil

350 g (12 oz / 3 ½ cups) almond meal

2 tablespoons white chia seeds

2 teaspoons gluten-free baking powder

pumpkin seeds to sprinkle on top

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE the pumpkin, eggs, sea salt and olive oil into a bowl.

ADD the almond meal, chia seeds and baking powder and mix well.

REST the bread for 15 minutes.

LINE a loaf tin with baking paper at the base and the sides. The size I used was 10 ½ cm wide and 26 cm (4 x 10 inches) long.

SPOON the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.

BAKE for approximately 1 ½ hours until cooked through and firm to touch.

REMOVE from the oven and allow to rest in the tin for 1 hour before removing from the tin.

COOL and enjoy.

+ Notes and Inspiration Serve with slices of avocado or topped with roasted almond butter.

ing pan; pour melted butter over top. Bake at 375 degrees for 15 to 20 minutes until golden. Makes 16 to 20 sticks.

Try stuffed French toast for a new twist! Dip half the bread slices in egg mixture and top with apple butter. Dip the remaining slices in egg mixture and lay over apple butter, pressing down slightly to make a “sandwich.” Cook on a hot, oiled griddle until both sides are golden…yum!

Mini Breakfast Cups

Marie Stowers

Jacksonville, FL

This family favorite is a recipe I often make for church breakfasts. It’s a cinch to prepare and bakes in minutes.

2 12-oz. tubes refrigerated biscuits

4 to 5 eggs, beaten

1 lb. ground sausage, browned

1 c. shredded Monterey Jack cheese

1 c. shredded mild Cheddar cheese

Separate each biscuit in half; press into mini muffin tins lightly sprayed with non-stick vegetable spray. Scramble eggs in a skillet. Combine eggs, sausage and cheeses. Spoon into muffin tins. Bake at 400 degrees for 7 to 10 minutes until biscuits are golden around edges. Makes 3 to 4 dozen.

Nostalgic kitchen shelf edging is a snap with a few scraps of vintage-style wallpaper! Just make color copies of wallpaper, cut to fit the shelf edge and paste pieces together. Use decorative-edged scissors to create a scalloped edge and then tape to shelves.

Apple-Sausage Breakfast Ring

Gail Hageman

Albion, ME

If you’d like, add the sweet taste of maple syrup…just drizzle each slice before serving.

2 lbs. ground sausage

2 eggs, beaten

1-1/2 c. round buttery crackers, crushed

1 c. apples, cored, peeled and grated

1/4 c. milk

Line a Bundt® pan with plastic wrap. Combine all ingredients, mixing well; press firmly into pan. Chill several hours or overnight. Unmold onto a jelly roll pan; remove plastic wrap. Bake at 350 degrees for one hour. Serves 8.

Look at tag sales and flea markets for fabric remnants bursting with colorful 1940’s fruit patterns…they make great window toppers.

Spinach & Bacon Quiche

Barbara Watson

Blountville, TN

Easy to tote, quiche makes an ideal breakfast surprise for new neighbors or a busy mom.

9-inch pie crust

3 eggs, beaten

1 c. half-and-half

1 T. all-purpose flour

1/2 t. salt

10-oz. pkg. frozen chopped spinach, thawed and drained

8 slices bacon, crisply cooked and crumbled

1/2 c. green onions, chopped

1 c. shredded sharp Cheddar cheese

1 c. shredded mozzarella cheese

Fit pie crust into a 9″ pie plate. Whisk together eggs, half-and-half, flour and salt. Stir in spinach, bacon, onions and cheeses. Pour mixture into pie crust. Bake at 400 degrees for 15 minutes; reduce temperature to 325 and bake for 30 additional minutes. Cool 5 minutes before serving. Serves 8.

Charms that are cute as a button…sorting through grandma’s sewing box will turn up all sorts of pretty buttons. Dangling from a bracelet’s links, they create a sweet, heartfelt charm bracelet.

Make-Ahead Breakfast Eggs

Tamara Wallace

Roscoe, IL

For a wedding shower, my mom created a family cookbook… she asked my grandmothers, sisters, aunts and future in-laws for special recipes and memories. This dish comes from that treasured collection.

12 eggs, beaten

1/2 c. milk

1/2 t. salt

1/4 t. pepper

1 T. butter

1 c. sour cream

12 slices bacon, crisply cooked and crumbled

1 c. shredded sharp Cheddar cheese

Stir together first 4 ingredients; set aside. In a large skillet, melt butter over medium-low heat. Add egg mixture, stirring occasionally until eggs are set but moist; remove from heat and cool. Stir in sour cream. Spread mixture in a buttered 2-quart shallow baking dish; top with bacon and cheese. Cover dish and refrigerate overnight. Uncover and bake at 300 degrees for 15 to 20 minutes. Serves 6 to 8.

Homestyle Potato Pancakes

Vickie

Golden and crispy!

4 c. mashed potatoes

2 eggs, beaten

2 onions, finely chopped

1 t. salt

1/2 t. pepper

4 T. olive oil

Combine potatoes, eggs and onions in a medium mixing bowl; stir well to blend. Add salt and pepper. Heat oil in a large skillet over medium heat. Drop 1/4 cupfuls potato mixture into oil, flatten each to 3/4-inch thick. Cook each patty until golden on both sides. Makes about 6 servings.

Homemade Granola

Irasema Biggs

Kearney, MO

Enjoy as a hearty, good-for-you cereal, or try it sprinkled on plain or vanilla yogurt.

2 c. quick-cooking oats, uncooked

2 c. whole-grain wheat flake cereal

1/4 c. wheat germ

1 c. walnuts

1 c. sunflower seeds

1 c. raisins

1 c. flaked coconut

1/4 c. butter

1 t. vanilla extract

1/2 c. honey

Combine first 7 ingredients; pour in an ungreased 13″x9″ baking pan. Melt together remaining ingredients in a saucepan; pour over granola mixture. Bake at 350 degrees for 20 minutes, stirring after 10 minutes. Makes about 8-1/2 cups.

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