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EGGS BENEDICT
From Phil Irwin of Flint Hill
InGREDIENTS:
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1 pkg. hollandaise sauce mix
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3 T lemon juice
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1 quality split English muffin
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Butter or margarine
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2 slices Virginia country ham
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2 eggs
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Vegetable oil spray
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Lemon, parsley for garnish
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DIRECTIONS: Prepare hollan�daise sauce per package
directions, substituting lemon juice for water. Toast or broil muffin halves
and spread with butter. Top with slices of ham. Poach eggs for 3� minutes in
cups sprayed with vegetable oil. With whites set and yolks liquid, place
eggs on muffin halves. Smother with hollandaise sauce and top with a twisted
sliver of lemon; garnish with fresh parsley.
HASH BROWN CASSEROLE
From Wanda Simmers of Bridgewater
INGREDIENTS:
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1 large pkg. hash brown potatoes, thawed
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16 oz. sour cream
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1 can chicken soup, undiluted
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12 oz. shredded cheese
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1 small onion, chopped
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1 stick butter, melted
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2 cups cracker crumbs
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DIRECTIONS: Combine first 5
ingredients and place in a 9x13-inch baking dish greased with half the
butter. Top with cracker crumbs and remaining butter. Bake at 350� for 1
hour.
MOM�S OVERNIGHT CINNAMON ROLLS
From Loretta Hawkins of Harrisonburg
INGREDIENTS:
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2 pkgs. dry yeast
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� cup warm water
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2 cups milk (scalded)
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1⁄3 cup sugar
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1⁄3 cup oil or shortening
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3 t baking powder
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2 t salt
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1 egg
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6� - 7 cups flour, divided
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4 T butter (melted)
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� cup sugar
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2 t cinnamon
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DIRECTIONS:
Dissolve yeast in warm water. Cool milk to
lukewarm; stir into yeast with 1⁄3 cup sugar, oil, baking powder, salt, egg
and 3 cups flour. Beat smooth. Stir in enough flour to make dough easy to
handle. Knead dough for 10 minutes. Let rise until double, 1 to 11⁄2 hours.
Punch down dough and divide in half, rolling each half into a 1⁄4-inch-thick
rectangle. Combine melted butter, � cup sugar and cinnamon and spread
equally on dough rectangles. Starting on the long side of each rectangle,
roll up and pinch edges to secure. Slice into 1-inch-thick slices. Place
slices in two 9x14-inch greased pans. Cover with foil and refrigerate up to
48 hours. Bake in a 350� oven for 30-35 minutes.
APPLE BUTTER BREAD
From Nancy Howard of Brookneal
INGREDIENTS:
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� cup apple butter
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2 t cinnamon
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� t cloves
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� cup water
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� cup oil
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1� cups brown sugar
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2 large eggs, slightly beaten
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1� cups all-purpose flour
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1 t baking soda
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� t salt
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DIRECTIONS: Combine apple butter,
cinnamon, and cloves. Whisk in water, then oil, then brown sugar, then eggs.
Mix until smooth. Stir together flour, baking soda, and salt. Combine with
the apple butter mixture and mix until smooth. Pour into 3-4 mini-loaf pans
or a 9-inch loaf pan that has been greased. Bake at 350� for 50 minutes for
mini-loaf pans;
70 minutes for large loaf pan.
BREAKFAST PIZZA
From Vicky Balderson of Oldhams
INGREDIENTS:
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16-oz. prepared pizza dough
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1 lb. sausage, cooked & drained
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1 cup cheddar cheese
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1 cup hash browns, thawed
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4 eggs
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� cup milk
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DIRECTIONS: Grease pizza pan; pat out pizza dough to sides
and flute edges. Layer sausage, cheese and hash browns. Beat eggs and milk
together, drizzle on top and bake at 325� for 20-25 minutes.
WHOLE-WHEAT PANCAKES
From Linda Logan of Boydton
INGREDIENTS:
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1 cup all-purpose flour
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1 cup whole-wheat flour
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2 t baking powder
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1 t baking soda
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� t salt
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2 T sugar
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2 cups buttermilk
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2 eggs
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� cup oil
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DIRECTIONS: Combine dry ingredients in a medium-size bowl.
Add buttermilk, eggs and oil. Mix well. Preheat griddle to 375�. Pour batter
onto griddle 1⁄4 cup at a time; flip when bubbles break on the surface.
Serve warm with butter and syrup or toppings. Makes 12-15.
Have a favorite recipe or a cooking tip to share? E-mail
recipes and tips with your name and address to:
[email protected] or mail to Reader Recipes, P.O. Box 2340, Glen
Allen, VA 23058. Readers are awarded a $10 gift card for each published
submission.
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