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.
