In this issue:

Wednesday's O.A.M.C. Recipe: *Cracker Barrel Hashbrown Casserole*
Requests & Replies from Subscribers:  Breakfast Cookies

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Cracker Barrel Hashbrown Casserole

Recipe By : Real Food for Real People
Serving Size : 12            Preparation Time :0:00
Categories : Breakfast              Casseroles
Cheese                  O.A.M.C.
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Hash Browns, frozen -- thawed
1/2 cup Margarine -- melted
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Onion -- chopped fine
10 1/2 ounces Cream of Chicken soup
2 cups Cheddar Cheese -- shredded

Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray.
Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes
and pour into the prepared pan. Bake, uncovered, at 350 degrees F, for 35 minutes.

To freeze for later use, reduce onion to 1/4 cup. Mix as directed, using hashbrowns that
are still frozen but have been broken apart, then cover tightly and label. Freeze up to 3
months before using. To use bake for 40 minutes at 350 degrees.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 220 Calories; 15g Fat (60.6% calories from fat); 7g
Protein; 15g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 501mg Sodium.

Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Dear RF4RP,

I want to learn to make a good beef stew. My husband raves about his mother's stew, but I
don't really want to ask for her recipe- if you understand what I mean. Can anyone out
there help me? He is getting tired of Dinty Moore. Thank you.

Heather

Does anyone have a recipe for cupcakes using German Chocolate Cake mix with the
German Chocolate frosting baked inside?

Marty

My family LOVES salsa that is homemade, but right now fresh tomatoes cost so much. Is
there a recipe for making salsa at home using canned tomatoes? I really don't want to buy
the ready-made kind of salsa. Thank you for any help you all can give to me.

Shantay

~ Subscriber Responses ~
 

This is for Shelia who is hosting a brunch and looking for ideas. I clipped this out of the
newspaper in 1978 and have been making it off and on ever since. My husband of 30 years
(in July) says that with this recipe even "real" men will eat quiche!

Sylvia from Illinois                    SylviaWil@aol.com

* Exported from MasterCook *

Quiche Lorraine

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast and Brunch Eggs and Egg Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 10 inch pie shells -- I use Pillsbury Unroll and Bake pie crust
1 pound bacon -- cooked and crumbled (Sylvia's Note: I dice into 1/2 square
pieces before frying)
1 small yellow onion -- diced
8 ounces sliced fresh mushrooms
2 cups shredded cheddar cheese
2 cups shredded Swiss cheese
1/2 cup grated parmesan cheese -- Sylvia's Note: Not the kind in the green can!
4 eggs
1 pint cream
1 egg white
1 teaspoon salt
1/4 cup white wine -- Sylvia's Note: optional

Prick pie shells with a fork. Brush each shell with egg white. Put into 350-degree oven for
10 minutes (Sylvia's Note: I bake longer until crust is no longer doughy, approximately 15
to 20 minutes) . Saute mushrooms and onions. Combine shredded cheeses, bacon,
mushrooms and onion. Put mixture into pie shell. Mix eggs with salt and blend in cream.
Add wine. Pour custard mix into pie shells and bake 1 hour in 350-degree oven. (Sylvia's
Note: I bake approximately 70 minutes protecting the crust edge. I use a crust shield, but
you can also use foil. I also lightly cover the entire top with aluminum foil for approximately
the first 50 minutes and remove the foil for the next 20 minutes.)

This is sort of a mixture of things, an egg casserole, biscuits, fresh fruit and breakfast
cookies for Sheila. I don't know how many people she is serving, but all of these can be
doubled if need bee.

Cowboy Breakfast (for 2)

Bacon and/or Sausage 4 strips bacon or 2 sausage links or patties, crumbled
Hash browns w/ or w/o onions (about 2 cups potatoes grated)
Eggs 3
Shredded cheese 1/2 cup

Cowboy Breakfast (for 8)

Bacon and/or Sausage 12-16 strips bacon or 8 sausage links or patties, crumbled
Hash browns w/ or w/o onions (about 6-7 cups potatoes grated)
Eggs 12
Shredded cheese about 1 cup

Fry bacon crisp or sausage until well done. Drain, reserving grease. Finely mince onion to
go into hash browns. Fry hash browns and onion until brown and crispy. Mix shredded
cheese into beaten eggs. Pour egg mixture over hash browns, salt and pepper. Top with
cooked bacon or sausage pieces. Cook in cast iron skillet over medium low heat until eggs
are set. Cut into pie shaped wedges and serve warms. Cook in 325 degree oven for about
15-30 minutes or until eggs are set. Cut into squares to serve. Serve with sourdough toast
or biscuits.

Assorted Fresh Fruit

You can go for a melon/berry mixture - whatever is reasonably priced and/or available
OR orange wedges, apple wedges, grapes, etc.

Almond Granola Bars

1 1/2 c Rolled oats
1/4 c Oat bran
1/4 c Finely chopped almonds
1/2 ts Ground cinnamon
2 tb Vegetable oil plus 1 ts Vegetable oil
1/3 c Honey or Fruit juice Concentrate
1/2 ts Vanilla extract
1/4 ts Almond extract

Preheat oven to 350 F. Spray a baking sheet with non-stick spray. Combine dry ingredients
in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all
ingredients are moistened. Press mixture into a rectangular shape 7 inches wide and nine
inches long. (Wet hands or use one hand and a damp spoon.) Bake about 12 minutes.
Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and
return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they
will be when cool. The edges will crumble slightly when cut - set aside for a snack. Remove
to a wire rack to cool. Yield: 16 Servings
Adapted from Oat Cuisine

Apple Oats Breakfast Bars

2 cups rolled oats
1 cup raisins or chopped dates
1 or more cups unsweetened coconut
1 cup unsweetened chocolate chips
2 small apples, chopped, or 1 jar of applesauce
2 or more cups milk
1 cup chopped almonds (or other nuts) - almonds are healthier but I make this with
pecans
1 tsp cinnamon or apple pie spices or 1/2 tsp each

Measurements may vary depending on size of pan. In an 8" x 8" baking dish, sprinkle 1/2
cup of nuts, 1/3 cup of coconut and 1/3 of the oats on the bottom of dish. Next, layer 1/2 of
the raisins, 1/3 of the coconut, another 1/3 of the oats, 1/2 of the chocolate chips and all of
the apples (or applesauce), and top with spices. Pour on 1/2 of the milk. Continue by
adding the rest of the raisins, chips, oats and coconut, and spices. Top with the nuts and
sprinkle with cinnamon. Pour on the rest of the milk. Bake at 350° for 30 minutes. These
bars freeze well and are always ready.

Serve milk, juice and coffee or hot tea

Mary                   Tis1947@aol.com
 

Hi Kaylin,

Your reader named Sue requested recipes for chili relleno. Here are two of mine. Please
note, one of my Mexican friends does not remove the seeds from the big chilies. They
are infinitely hotter with the seeds left intact - much milder with the seeds removed.

Shalom, from Spike the Grate                     spikethegrate@hotmail.com

CHILIS RELLENOS WITH FRESH GREEN CHILIES
Makes 6 servings

12 medium Anaheim or Poblano chilies (about 2 pounds), roasted and peeled (WEAR
GLOVES) (see notes)
11/4 pounds grated Monterey jack cheese (5 cups)
3 eggs, separated
1/8 teaspoon salt
Vegetable oil, for frying
2/3 cup all-purpose flour
2 cups prepared salsa

Slit each chili open lengthwise along 1 side and gently remove seeds and vein. Spread
about 1/4 cup cheese in center of each pepper and press closed. Secure with toothpicks if
necessary. Set aside.

Beat egg whites in large non-aluminum bowl until stiff. Beat in salt, then egg yolks, 1 at a
time.

Pour 1/2 inch of oil into heavy skillet and heat until almost smoking.

Sprinkle flour over as many chilies as will fit into pan in single un-crowded layer, then dip
each pepper in egg mixture. Place in oil and fry until golden on bottom, turn, and fry until
golden on other side, about 1 minute. Remove chilies to paper towels to drain. Continue
until all peppers are fried. Keep in a warm oven until all chilies are fried.

Arrange chilies on platter or individual plates and top with salsa. Serve right away.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on
your skin.

Note: To roast chilies, place in a preheated 450-degree oven on cookie sheet, turning after
10 minutes, and continue roasting until skins blister and blacken in spots. Or, place on
broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is
charred on all sides. Or, hold over gas burner, turning until all sides are charred. Place in a
bag or covered bowl for about 10 minutes. Skin should peel right off.

CHILI RELLENO CASSEROLE
Makes 4 to 6 servings

8 whole Anaheim chilies, charred, peeled and seeded (see note); or 2 cans (7 ounces
each) whole green chilies, drained, rinsed and patted dry
1/2 pound Monterey jack cheese or Asadero cheese, cut into 8 sticks
3 eggs
1 jalapeno chili, seeded and minced (WEAR GLOVES)
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup milk
1 cup grated cheddar cheese (4 ounces)

Preheat oven to 350 degrees. Oil a 9-by-13-inch baking dish. Stuff each chili with cheese
stick and place it in baking dish. Beat together the eggs, jalapeno, flour, salt and milk in a
bowl; pour over chilies. Sprinkle cheese over top. Bake for about 35 minutes, or until golden
brown. Cool for 10 minutes before serving.

Note: To roast chilies, place in a preheated 450-degree oven on cookie sheet, turning after
10 minutes, and continue roasting until skins blister and blacken in spots. Or, place on
broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is
charred on all sides. Or, hold over gas burner, turning until all sides are charred. Place in a
bag or covered bowl for about 10 minutes. Skin should peel right off.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on
your skin.

Breakfast Cookies - Weight Watchers Breakfast.

1 1/2 cups Splenda
3/4 cup brown rice syrup
2 tablespoons canola oil, expeller pressed
10 ounces baby food prunes
5 egg whites, whole
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
2 cups unprocessed wheat bran
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup milk chocolate chips
1/2 cup hazelnuts, chopped

Make 16 Cookies mix all ingredients bake at 375 for 35 minutes.

I have a ton of weight watchers recipes, if anyone is looking for anything else.

Lightweight136@optonline.net
 

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