Cheesy Scramble
6eggs, slightly beaten
2tablespoons cream
1 pkg. (3 oz.) chive cream cheese
l/2 | teaspoon | seasoned | salt |
1 | tablespoon | butter | or margarine |
1.Combine eggs, cream and salt; beat slightly. Add chive cream cheese broken in small pieces.
2.Preheat griddle at 5 for 5 minutes.
3.Melt butter on griddle. Add egg mixture and stir gently until set, about 3 to 4 minutes.
Makes 3 to 4 servings.
Biscuits
l/3 cup milk
1 tablespoon oil
1.Mix together biscuit mix & milk until a soft dough forms, then beat vigorously for 30 seconds.
2.Turn dough onto cloth well dusted with biscuit mix. Knead 10 times. Roll l/4” thick. Cut with 2 inch cutter.
3.Preheat griddle at Hi for 5 minutes.
4.Turn down to 6 and spread one tablespoon oil on griddle.
5.Cook biscuits 3 to 4 minutes per side or until browned.
Makes 12 biscuits
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| Herb Meatballs | |
1 | lb. | lean | ground | beef |
l/2 | cup | dry | bread | crumbs |
1pkg. (0.9 oz.) Vintage Classic Herb Salad Dressing Mix
l/3 cup milk
1egg, wall beaten
1teaspoon sugar
l/8 | teaspoon | garlic salt |
118teaspoon pepper
1tablespoon oil
3.Mix all ingredients except oil.
2.Shape into
3.Preheat griddle at Hi for 5 minutes.
4.Grease griddle with oil.
5.Cook meatballs at 5, turning frequently until done, about 10 minutes.
6.Stick with toothpicks and serve.
Makes about 35 meatballs.
Hash Browns
4medium potatoes, cooked and shredded
114 cup finely chopped onion
1 tablespoon dried parsley (Optional)
314teaspoon salt
l/4 teaspoon pepper
2tablespoons bacon drippings (or other fat)
1.Mix together potatoes, onion, parsley, salt and pep- per.
2.Preheat griddle at 5 for 5 minutes.
3.Melt bacon drippings on griddle.
4.Place potato mixture on griddle and pack
together. Spread potatoes so they are l/4” - l/2” thick.
5.Cook potatoes 8 to 10 minutes or until browned. Divide into 4 pieces and turn over. Continue cook- ing another 2 to 4 minutes or until brown and crus-
ty.
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| Breaded | Vegetables |
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| Zucchini | and | other | summer | squash | ||
| Large | mushrooms |
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| Green | tomatoes |
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3 | eggs |
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l/3 | cup melted butter | or | margarine | ||||
1 | tablespoon | milk |
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1 - 112 | cups | cracker | crumbs | or dry | bread crumbs | ||
1 | teaspoon | salt |
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l/4 | teaspoon | pepper |
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| Butter | or | margarine |
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1.Cut 1 to 1
2.Mix together eggs, l/3 cup margarine and milk.
3.Combine cracker crumbs, salt and pepper.
4.Dip vegetables into egg mixture then cracker crumbs. Repeat for a double coating. Let stand 20 minutes.
5.Preheat griddle at Hi for 5 minutes.
6.Turn down to 5.
7.Spread griddle with butter then add coated vegetables.
8.Cook 5 to 6 minutes on each side or until brown- ed.
Toasted Croutons
quart of l/2 inch bread cubes
:tablespoons butter or margarine
l/2 | teaspoon | of one | of the following | - seasoned |
| salt, garlic | salt or | dill weed |
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1.Melt butter and add seasonings.
2.Preheat griddle at Hi for 5 minutes.
3.Turn down to 5.
4.Spread half of butter mixture on griddle then add bread cubes.
5.Cook 3 to 5 minutes or until golden brown, turn- ing as needed. Halfway through pour the remain- ing butter over the bread cubes.
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