Quiche Monterey Nancy Bruno Reading

Quiche Monterey Nancy Bruno Reading

3 Eggs

1 pint half and half

8 oz. Monterey Jack cheese, grated

1 single 9 inch crust

1 tea. Worcestershire sauce

½ tea. dry mustard

3 teas. chopped chives

1/8 tea. pepper

Fit pastry into dish. Bake at 450˚ for 10-12 minutes, until lightly brown. Beat eggs, stir in remaining ingredients. Pout into pastry shell. Distribute cheese with fork: return to oven 15 minutes. Reduce heat to 300˚ and bake 30 – 40 minutes until custard is set in center. Can add sautéed mushrooms, chicken, asparagus, broccoli, etc. 

Stillmeadow Stuffed French Toast – Jodi Baird

Stillmeadow Stuffed French Toast – Jodi Baird

12 – 16 slice raisin or cinnamon bread

½ cup cream cheese, softened

Cinnamon/sugar mixture

8 eggs

½ milk or heavy cream

½ cup maple syrup

¼ teaspoon vanilla

½ teaspoon nutmeg

Confectioner’s sugar

Spray 13x9 inch casserole dish. Arrange a layer of bread slices on the bottom of the dish, covering completely. Spread each slice with a generous layer of cream cheese, and then sprinkle liberally with cinnamon- sugar mixture, top with the same arrangement of remaining bread slices. In a large bowl, mix the eggs, milk or cream, syrup, vanilla and nutmeg. Then pour over the bread. If it floats, push the bread down to immerse it in liquid. Cover with plastic wrap and refrigerate overnight. Bake uncovered in a preheated 350˚ for 45 minutes or until golden and puffy. To serve, cut through bread slices diagonally creating triangles. Sprinkle with confectioner’s sugar and serve while puffed. 

Breakfast Casserole – Emily Christensen

Breakfast Casserole – Emily Christensen

1 lb. ground sausage (browned and drained)

4 eggs (beaten)

Salt and pepper to taste

2 English muffins

1 ½ cup grated cheese

Layer ingredients. Set over night in the refrigerator.

Add: 1 can cream of mushroom soup

½ can milk

Spread on top and bake at 350˚ for 1 hour

Homemade Maple Flavored Syrup

Homemade Maple Flavored Syrup

1 cup sugar

1 cup brown sugar

1 cup water

½ tea maple flavoring

½ tea. vanilla

Stir until sugar is dissolved over low heat. Bring to a boil on high heat and turn off or to low and cook to desired thickness. Do not stir while boiling. Add maple flavoring at the last minute. 

Waffles – Kenna Christensen

Waffles – Kenna Christensen

3 cups flour

5 teas. baking powder

1 scant tea salt

2 Tlb. sugar

4 eggs

2 cups milk

2/3 cup oil

1 tea. vanilla

Place all dry ingredients in a large bowl, separate eggs, place yolks on dry ingredients, beat egg whites until stiff add milk to dry ingredients and beat. Fold in oil and fold in egg whites

German Pancakes - Utah Power and Light

German Pancakes - Utah Power and Light

6 eggs 

1 cup milk

1 cup flour

½ tea. salt

5 Tlbs. butter

Whip eggs until thick and lemon colored. Add milk, flour and salt. Heat butter in a dripper pan 9 x 13”.  Pour batter into pan of melted butter. Bake at 450˚ for 15 – 20 minutes. Serve hot with maple syrup. 

Not Crappy Crepes – Kathryn Christensen – USU

3 eggs

¾ cup + 2 Tlbs flour

1 cup milk

½ tea. salt

Beat eggs – Mix in all other ingredients. Chill for ½ hour or overnight

Cook in a small amount of butter. 

Crepe Filling

Thin slices of lean, smoked ham.

Thin slices of turkey or chicken

Thin slices of Swiss cheese

Sauce for meat and/or cheese crepes:

1/3 cup butter 

1 Tlb onion, diced

1 Tlb season flour (salt and pepper)

1 chicken bullion cube – in 1 cup water or broth

1 Tlb lemon juice, fresh

¼ cup cream 

1 can 4 oz. mushrooms, sliced

Basic French Crepes

1 Tlb real butter

2 eggs (whole)

2 egg yolks

1 ¼ cups milk

1 cup flour

½ tea. salt

Beat eggs and egg yolk with milk, add flour and salt. Beat until smooth. Batter should be the consistency of heavy cream. Heat butter and spoon off foam. Stir butter into batter. Let stand at least 30 minutes. Use ¼ cup for each crepe. Yield: 12 – 16 crepes.