Breakfast in Oz

[cheranne]

Breakfast In Oz

Gale Farm Chicken Hash

8 ounces or 1 and ½ cups coarsely diced unpeeled small red potatoes

3 tablespoons unsalted butter

1 whole boneless chicken breast, split

salt and pepper to taste

2/3 cup finely diced onions

¾ cup diced mushrooms

2/3 cup heavy cream

1 and ¼ teaspoons Dijon mustard

few drops Worcestershire sauce

few drops Tabasco or other hot pepper sauce

2 teaspoons curry powder (optional)

1 tablespoon vegetable oil

juice of 1 lemon or 2 tablespoons sherry

minced fresh parsley

toast

Boil potatoes in a pot of salted water until just tender, about 5 minutes. Meanwhile, in a skillet, melt 2 tablespoons butter. Cook chicken breast in butter over medium heat, about 5 minutes on each side, until just cooked. Remove chicken from pan and season with salt and pepper. Set aside to cool. When potatoes and chicken are cool, cut into medium dice.

Meanwhile, cook onions in pan drippings over low heat until transparent. Add mushrooms and season with salt and pepper. Cook until mushrooms exude their juices, 5 to 7 minutes. Remove mushroom and onion mixture from skillet, then clean skillet. Mix cream, mustard, Worcestershire sauce, and curry powder in a small bowl. Set aside.

Heat remaining 1 tablespoon butter with vegetable oil in skillet until very hot. Add diced chicken and saute’ for 30 seconds. Add mushrooms and onions, and continue to cook over medium-high heat for 30 seconds. Add cream mixture to pan. When cream boils, add lemon juice or sherry, then cook 1 minute. Garnish with parsley and serve immediatley with toast.

Makes 4 servings.

[cheranne]

Patti La Belle's Over-the-Rainbow Macaroni and Cheese

1 tablespoon vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tablespoon butter

1/2 cup (2 ounces) shredded Muenster cheese

1/2 cup (2 ounces) shredded mild cheddar cheese

1/2 cup (2 ounces) shredded sharp cheddar cheese

1/2 cup (2 ounces) shredded Monterey Jack

2 cups half-and-half

1 cup (8 ounces) Velveeta, cut into small cubes

2 large eggs, lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole.

2. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

3. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1-1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.

4. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter.

5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings.

*This recipe contributed by Mary Ann of The Party Works -

www.thepartyworks.com

I Wish I had a Heart Artichokes Nibbles

2 TB olive oil

1 onion, finely chopped

2 garlic cloves, peeled and finely chopped

2 6-oz jar marinated artichoke hearts, drained and chopped

4 eggs, lightly beaten

1 tsp. salt

1/5 cup fine dry bread crumbs

Freshly ground black pepper

1/4 tsp. Tabasco

1/2 lb. sharp cheddar cheese, grated

2 Tbsp. finely-chopped fresh parsley

1 Tbsp. finely-chopped fresh oregano

Preheat oven to 325 degrees. Grease a 9-inch square baking pan. Heat olive oil in a frying pan over medium-high heat, add onion and garlic, and cook until soft, about 5 minutes. In a medium mixing bowl, combine sauteed onions with artichoke hearts, eggs, salt, bread crumbs, pepper, Tabasco, cheese, parsley and oregano. Mix well and pour into prepared pan. Bake 30 to 35 minutes or until set in center when lightly touched.

Let cool in pan and cut into 1-inch squares. Makes 8 to 10 servings.

Toto Doggie Treats

1 package little smokies

1 cup Cookies BBQ sauce

2 tbsp. grape jelly

In a crockpot add BBQ sauce and grape jelly. Stir well. Add smokies and cook on low for 1 1/2 to 2 hours.

Poppy Field Muffins

1/2 cup Margarine

1/2 cup Sugar

1 large Egg

1/4 cup Skim Milk

1 tsp. grated Orange Peel

1/4 cup Orange Juice

1 cup Whole Wheat Flour

1/2 tsp. Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. Salt

1 tbsp. Poppy Seed

Melt margarine and place it in a small mixing bowl. Beat in sugar and egg. Add remaining ingredients and stir until mixture is smooth. Spoon the batter into muffin tins, that have been sprayed with a non-stick spray. Fill cups half full. Bake at 350 degrees F for 15 to 20 minutes. Cool on a rack before serving.

Over The Rainbow Cookies

1 cup sugar

1 cup butter, softened

2 cups flour

1 tsp. vanilla

1 egg

Food coloring-at least 6 colors

Mix sugar, butter, egg and vanilla. Add flour; mix well. Divide dough into six balls. Add a different food coloring to each ball. Roll each ball in a snake shape onto a floured surface. Arch snake shape and press onto cookie sheet. Add other snake shapes until the rainbow is formed. Bake at 350 for 8-15 minutes. When cooled. let each child taste a piece of the rainbow.

*This recipe contributed by Diane of Tunes for Tots -

www.simplifun.com/tunesfortots

Liquid Courage Champagne (non-alcoholic)

32 oz. Club soda

12 oz. frozen white grape juice concentrate -thawed

Stir together club soda and grape juice concentrate. Pour into two soda bottles. Cap tightly and chill. Serves 8 to 10.

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About the author: Kellie Head is the mother of six and the owner of ParentingHumor.com, home of Lazy Gourmet cooking, http://ParentingHumor.com/lg

[gc]

That chicken hash looks pretty good. I might try it with a couple of eggs on the side. Thanks.

gc

[cheranne]

Over the Rainbow Cookies

1 cup sugar

1 cup butter, softened

2 cups flour

1 tsp. vanilla

1 egg

Food coloring-at least 6 colors

Mix sugar, butter, egg and vanilla. Add flour; mix well.

Divide dough into six balls. Add a different food coloring to each

ball. Roll each ball in a snake shape onto a floured surface. Arch

snake

shape and press onto cookie sheet. Add other snake shapes until the

rainbow is formed. Bake at 350 for 8-15 minutes. When cooled. let

each child taste a piece of the rainbow.