Breakfast, Lunch, and Brunch

Breakfast, still life by Floris van Dyck


Mashed potato doughnuts Gladys Russell Morgan

This is a delicious way to use leftover mashed potatoes. Sift together:
3 1/2-4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
Set it to one side while you beat two eggs until they are light. While the eggs are still beating, add one cup of sugar. Continue beating until it is light and fluffy, and add two tablespoons of melted shortening. Combine:
1 cup mashed potatoes
2/3 cup milk
1 teaspoon vanilla
Add it to the egg mixture, blending it well. Stir in the dry ingredients and mix it well. Roll the dough, a portion at a time, on a lightly floured board. Cut it and fry it in deep fat. Roll it in sugar and enjoy!

Faux McRib Steve McGrew
Every few years, McDonald’s commercials scream “McRib is back!” If you’re a fan of that sandwich, you can make your own at less than a third of what McDonald’s charges.
A barbecue pork TV dinner is at present about a dollar while a McRib is over three. The barbecued meat in the TV dinner is identical to a McRib, and they probably only sell McRibs when there is a surplus of the meat.
So to make your own, get that TV dinner and cook it as per its instructions. Put it on a bun with pickles and onions, and your Faux McRib will be identical to McDonald’s vastly overpriced sandwich, and always available.

Healthy lunch Marie Lenon Kelley
Place on a separate large salad plate for each:
crisp lettuce leaves torn in bite size pieces
1/2 cup cottage cheese
3-4 cherry tomatoes
1 stalk celery, cut 1/2 inch thick
4-5 trimmed radishes
dried or fresh chopped parsley
chopped fresh chives
dash of paprika
1 purple top turnip, peeled, sliced thin, and divided between 2 or more plates
Use marinated mushrooms for the dressing. Add coffee, bread and fruit for a healthy lunch.

Mushroom broccoli quiche Linda Ebersohl Stacks
Prepare one unbaked crust. Cover the bottom of the crust with 1 1/2 cups of grated Swiss cheese. Cover the cheese with:
1 medium chopped onion
1/4 pound chopped mushrooms
butter to sauté onion and mushrooms in
For the custard, beat well together:
4 eggs
1 1/2 cups milk
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon oregano
Pour the custard over the mushroom layer and bake it at 375° for 40-45 minutes or until it is solid in the middle.

Old fashioned molasses doughnuts Jeff Len Mann

3 3/4 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1/2 cup sugar
1/2 cup light molasses
1 cup sour cream
oil for frying
powdered sugar
Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and molasses until it is light and fluffy. Blend in the sour cream and gradually stir in the flour mixture until it is well blended. Cover the bowl and chill the dough for two hours.
On a lightly floured surface, roll the dough to 3/8 to 1/2 inch thick. Cut it with a floured doughnut cutter. Gather the scraps together and re-roll it, using as little flour as possible. Cut more doughnuts.
In a fryer, heat 2-3 inches of oil to 375°. Slip the doughnuts into the hot oil 2-3 at a time and fry them, turning them once, 2 1/2-3 minutes or until they’re golden brown. Remove them with tongs and drain them on paper toweling. Roll them in powdered sugar, flavored with cinnamon, if desired. Makes about 1 1/2 dozen doughnuts.
Editor’s note: The top image is sorghum being made in rural Tennessee.

Spicy molasses doughnuts Kent J. Alstat

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 egg
2/3 cup milk
1/4 cup vegetable oil
1/3 cup unsulphured molasses
granulated sugar, cinnamon sugar, or powdered sugar
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves together. Add the egg, milk, oil, and molasses all at once, mixing them well. Pour additional salad oil two inches deep in a heavy skillet and heat it to 365°, and drip in the batter by teaspoonfuls. Fry them for two minutes, turning them once. Drain them on absorbent paper and roll them in granulated sugar, cinnamon sugar, or sprinkle them with powdered sugar. Makes approximately three dozen doughnuts.
Editor’s note: The earliest origins to the modern doughnut are generally traced back to the olykoek (“oil(y) cake”) Dutch settlers brought with them to early New York or New Amsterdam. These doughnuts closely resembled later ones but did not yet have their current ring shape. One of the earliest mentions of “doughnut” was in Washington Irving’s 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty.
The first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847.

Breakfast casserole Shirley Reeves

4 slices bread
1 pound sausage
8 ounces cheddar cheese
6 eggs
1 1/2 cups milk
1 teaspoon salt
Tear the bread into small pieces and place them in a 9x13 inch greased baking dish. Brown the sausage, drain it and crumble it over the bread. Add the grated cheese. Beat the eggs, add the milk, and pour it over the other ingredients. Bake it for 30-40 minutes at 350° until it’s set in the middle. It can be made the night before, refrigerated, and baked in the morning. Also, you can make half of it.

Granola Gayle Barnes Walker

1/2 cup oil and honey, heated until warm
4 cups quick or old fashioned oats
1/2 cup wheat germ
1/2 cup dry milk
1/2 cup sesame seeds
1/2 teaspoon cinnamon
Toast the oats in two shallow pans at 300° for fifteen minutes. Combine the remaining dry ingredients in a large bowl. Pour the heated honey-oil over and stir in the oats. Spread them back in the pans and toast for fifteen minutes more. Cool it in the pans on racks and store it in an airtight container. It’s also good with peanuts or dates if you like.

Irish potato doughnuts Sherry Smith Alstat

3 1/2-4 cups self-rising flour
1/2 teaspoon nutmeg
1 cup mashed potatoes
2 tablespoons softened butter
1 cup milk
2/3 cup sugar
2 beaten eggs
cinnamon sugar
oil for frying
Stir together three cups of flour and the nutmeg. Beat the potatoes and butter together until it is smooth. Thoroughly blend together the milk, sugar, and eggs. Gradually stir in the flour mixture. Add enough additional flour to make a soft dough, and divide the dough in half.
On a lightly floured surface, roll each half to 1/4 inch thickness. Cut it with a floured doughnut cutter and fry it in preheated 375° oil until golden, about 1 1/2 minutes on each side. Drain them on toweling and roll or shake the warm doughnuts in cinnamon sugar. Makes about three dozen.
Note: If using all-purpose flour, add two tablespoons baking powder and two teaspoons salt.
Editor’s note: Wikipedia has a very large entry about doughnuts, including a long list of countries and the doughnuts they make, but Ireland was not on the list. My guess is that the name comes from Ireland’s ancient history, when England ruled and had decreed that commercial farmers only grow potatoes.
Potato blight struck, and what is known as the “Potato Famine” happened back in 1845 and lasting until 1849. There was mass starvation and emigration, cutting Ireland’s population in half.
It led to the Gaelic language being almost completely gone, with English substituting.

The best pancakes Jeffrey Len Mann
In a large bowl, beat together:
2 tablespoons oil
1 cup milk
1 egg
Sift together:
1 cup unsifted all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
Add the dry Ingredients to the liquid ingredients, blending them well. Stir in one additional tablespoon of milk. Fry it on a lightly oiled griddle.
Makes about 8 pancakes, just the right amount for me.

Steve’s weird breakfast Steve McGrew
Make a slice of toast or a biscuit, a small bowl of sausage gravy, and an egg fried over easy. Put gravy on the plate, with the bread on top. Cover it with gravy, and put the fried egg on top, and salt and pepper to taste. When you cut it, the yolk mixes with the gravy for a delicious mixture.
I use pre-made, very thick gravy I thin down with milk. Powdered gravy would work as well, or you can make sausage and make the gravy from that.
I thought I had invented this, but an old friend, Tammy Seger, says she has this often.

Grandma’s pancakes Steven R. Mann

3 cups buttermilk
2 eggs
1/2-3/4 teaspoon baking soda
2 1/3 cups flour
1 1/2 teaspoons salt
Blend the ingredients well with a mixer at medium speed. Drop it by large tablespoons onto a hot, well greased griddle, four at a time. Makes twenty four medium size pancakes.
Grandma Smith said this recipe came from a book published for the Hurst Christian Church and this was how she learned to make pancakes when she was a little girl. When she married my Grandpa, Leonard Smith, this became the only kind of pancakes he would eat.
Editor’s note: Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
The pancake’s shape and structure varies worldwide. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crêpe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palacinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savory—can also be used. When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries.
Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat, but in America they are typically considered a breakfast food. Pancakes serve a similar function to waffles.

Sour dough pancakes Louemma Russell Smith

2 packages dry granular yeast
1 quart lukewarm water
6 cups sifted flour
2 teaspoons salt
1 teaspoon baking soda
3 tablespoons molasses
1/2 cup hot water
5 beaten eggs
Dissolve the yeast in lukewarm water. Stir in the flour, cover it, and let it stand for twenty four hours at room temperature. Please be sure this is in a very large bowl! Add the salt, baking soda, molasses and hot water. Add the eggs; don’t beat them but mix them well. Let it stand for half an hour and the batter is ready. This recipe makes about forty pancakes about five inches in diameter.
It is an ideal recipe for a big family or for camping out. Leonard brought this recipe to me from a magazine when he had to wait in an office while he was working for the Department of Revenue in 1962. He said that the pancakes reminded him of the fried bread that his mother, Emma Geistdorfer Smith, made for them when they were growing up.
Editor’s note: The Ancient Greeks made pancakes called “frying pan”. The earliest attested references to tagenias are in the works of the fifth century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast. Another kind of pancake was staitites, from staitinos, “of flour or dough of spelt”, derived from stais, “flour of spelt”. Athenaeus mentions, in his Deipnosophistae, staititas topped with honey, sesame, and cheese. The Middle English word “pancake” appears in English in the fifteenth century.
The Ancient Romans called their fried concoctions alia dulcia, Latin for “other sweets”.

Sandwich soufflé Rosalie Lager Russell

16 slices bread
8 slices boiled ham
3 cups milk
1/2 cup melted butter
1 cup crushed corn flakes
8 slices American cheese
6 eggs
1/2 teaspoon salt
Place eight buttered slices of bread on the bottom of a greased casserole, and top them with cheese and ham. Top each with eleven slices of bread. Mix the eggs, milk, and seasonings and pour it over the top of the sandwiches. Cover and refrigerate it for eight hours or overnight. Sprinkle the top with corn flakes, outlining each to identify them when cutting them out after baking. Top it with melted butter and bake it at 350° for an hour. Excellent for breakfast or brunch.

Double cheese sandwiches Gayle Barnes Walker

whole wheat, rye, or pumpernickel bread
1 1/2 cups grated Monterrey Jack
1 cup grated sharp cheddar
1/2 cup finely cut celery
1/4 cup finely chopped green peppers
1 tablespoon finely chopped onion
2 tablespoons Italian dressing
1 tablespoon mustard
Combine the cheeses, celery, green pepper, onion, Italian dressing, and mustard, and mix it lightly to blend it. Spread it on sliced bread. Serve them, or wrap them individually and freeze them to use as needed. Makes 2 3/4 cups.

BBQ beef and pork sandwiches Gayle Barnes Walker

1 1/2 pounds beef stew chunks
1 1/2 pounds pork cut in chunks
3 medium chopped green peppers
2 large chopped onions
6 ounces tomato paste
1 cup water
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon dry mustard
2 teaspoons Worcestershire
Combine all the ingredients in a five quart pan and bring it to a boil, then reduce the heat to simmering. Cover and cook it for three hours or until the meat pulls apart with a fork. Stir it often to be sure it doesn’t stick. Skim off the fat, pull the meat apart, and mix it. Serve it now now or freeze it in individual patties on cookie sheets lined with cling wrap to use as needed. Makes seven cups.
Editor’s note: The English word “barbecue” and its cognates in other languages come from the Spanish word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida; it has entered some European languages in the form of barbacoa. The Oxford English Dictionary (OED) traces the word to La Hispaniola and translates it as a “framework of sticks set upon posts”. Gonzalo Fernández De Oviedo y Valdés, a Spanish explorer, was the first to use the word “barbecoa” in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found Tainos roasting meat over a grill.

Sloppy franks Nikki Jo Wyatt

1/2 pound lean ground beef
1/2 cup chopped onion
8 hot dogs cut up in large pieces
1 cup barbecue sauce
8 hot dog buns
Brown the ground beef in an oiled skillet, breaking it up with a large fork and stirring until it is light brown in color. Spoon off the fat. Add the onion and hot dogs. Cook it over moderate heat, stirring occasionally, for five minutes. Add the barbecue sauce, heat it through, and spoon it into buns that have been warmed in the oven. Serves eight.

Italian Quiche Terrie Nichols

1 unbaked 9 1/2 inch frozen pie crust
1/2 cup diced pepperoni
3/4 cup shredded Swiss cheese
3/4 cup mozzarella cheese
3 well beaten eggs
1 cup half & half
1 tablespoon minced onion
1/4 teaspoon oregano
1/4 teaspoon salt
Mix the pepperoni and cheese, and then place it in the pie shell. Mix the beaten eggs, cream, salt, oregano, and onion. Pour it evenly over the dry ingredients in the shell. Bake it in a 375° oven until light brown and a toothpick comes out dry. Cool it for ten minutes before serving.

Flannel cakes Carolyn Russell Barnes

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
2 separated eggs
2 cups milk
1/4 cup vegetable oil
2 tablespoons brown sugar
Sift the flour, salt, and baking powder together. Beat the egg yolks and add the milk and oil. Beat in the flour mixture with a rotary beater. Fold in the stiffly beaten egg whites and bake them on a hot griddle, turning them to brown both sides. Makes twenty four.

 

 


 
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