Recipes from the OLLI Hot Breakfast Special
January 10, 2012
Here are a few of those I was asked to share:
Ham and Fruit Compote: Purchase at the deli counter as many @3/8 thick slices of honey ham as you need. Cut each into quarters and sauté in skillet with a little oil until just brown and cooked through. Remove from the pan and add to the pan, a can each of sliced peaches, pears, and pineapple, cut into quarters. Include all of the syrups. As the liquid comes to a boil make a slurry of pan liquid and two tablespoons of corn starch, and slowly add this back into the pan, stirring to incorporate. Return ham pieces to the pan and toss in some maraschino cherries. Serve hot.
Sausage Gravy: Served over biscuits, but could be used over noodles, toast, baked potatoes and very easy to make.
Crumble "Bob Evans Original Sausage" (comes in a roll) into large skillet and brown completely. Add about ¼ cup of flour and stir it around, cooking for at least one minute to be sure the flour is cooked. Add 2 cups of milk (I used whole milk but a “Liter” version would be just as good) and stir until sauce begins to boil and is thickened. That’s it. As the sauce cools, it does thicken more, so more milk can be added here.
Applesauce with cranberries: Super simple. I bought large jars of apple sauce at the supermarket and dumped contents into a large pot. Added 2 tablespoons pumpkin pie spice and ¾ cup of Craisins, cooked it all up until the spice was mixed into the sauce completely, allowed it to cool and served cold. I put a bowl of sour cream and Trader Joe’s granola near it so folks might add those as an option to eating plain.
Roasted potatoes: Take as many potatoes as you like and cut them into 5/8 inch chunks. In a large bowl, combine any of these herbs or other of your choice: chili powder, garlic powder, paprika, salt, pepper, a little cayenne powder and a lot of rosemary. Mix it up with ¼ cup of olive oil and then toss in the potatoes. Mix together well so that all of the chunks are covered. Cover a cookie sheet with parchment paper and spread the potatoes over it in a single layer. In a preheated oven at 400 degrees, roast the potatoes until they are crisp on the outside but very soft on the inside. At least 35 minutes. Serve hot, if possible. (Hint: a good idea is to have on hand a mixture of herbs and spices that you like as a combination and you can use these for other veggies you enjoy roasted. Like squash, carrots, rutabaga, even corn on the cob, whatever appeals)
Egg Strata: We had three different strata and the recipes came from the web. Just type in “strata” and you will come up with a variety. You can add your own ingredients (like cooked asparagus) and increase the quantity of such items as bacon or mushrooms. They take a lot of bread, eggs and shredded cheese.
Debbie Halverson - firstname.lastname@example.org
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