Egg Brunch Casserole
Monte Cristo Sandwich
Giant Beef Sub Sandwich
Turkey Waldorf Sandwich
Vegetable Quiche
Rice and beans with Jack Cheese
Preheat oven to 350.
Melt butter. Chop ham. Beat eggs until light lemon colored.
Add flour and remaining ingredients. Pour into well greased casserole
dish. Bake 40 minutes, until knife inserted in middle comes out clean.
Spread one side of each bread slice with 1 teaspoon of the mustard.
Top 2 of the slices with half the cheese, then the ham, then the remaining
cheese. Place the remaining bread slices on top, mustard-side
down. Trim off any overhanging ham and cheese, but not the crusts.
Press sandwiches
gently together.
In a medium bowl, whisk together the eggs, milk, salt, pepper and
cayenne until will blended.
In a large heavy skillet, melt the butter in the oil over moderate heat.
Dip the sandwiches in the egg mixture, turning to coat all
sides. Let any excess egg drip off. Place the sandwiches in the
pan
and immediately reduce the heat to moderately low.
Fry the sandwiches until golden, shaking the pan once or twice to prevent sticking, 4 or 5 minutes. Flip the sandwiches and fry until golden and the cheese begins to melt, about 4 minutes longer. Transfer to a plate and serve hot.
Place slices of roast beef in glass bowl; toss with Italian dressing. Cut French bread in half horizontally; spread with mustard and mayonnaise. On bottom half of loaf, arrange lettuce, tomatoes, onion and cheese in layers. Drain beef; arrange beef on top of cheese. Sprinkle with salt and pepper if desired. Cover with top half of French loaf. To serve, cut loaf into four sandwiches.
In medium size bowl combine turkey, celery, apple, walnuts, mayonnaise,
yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or
overnight to allow flavors to blend. (Turkey mixture will keep up to 4
days in the refrigerator).
To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup
turkey mixture over lettuce leaf and top with another slice of bread.
Repeat with remaining ingredients.
Makes 4 servings
GARLIC CRUST:
QUICHE:
GARLIC CRUST: Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas. Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed. Shape into a ball. Roll out to a 10-inch circle. Fit into 8-inch quiche pan 3/4 inch deep. Set aside while measuring remaining ingredients.
QUICHE:
1. Preheat oven to 425 degrees F.
Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked
beans (or aluminum pie weights). Bake in hot oven 425 degrees F. 10
minutes until crust is partially baked. Remove foil and weights.
Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter
and add garlic and mushrooms. Sauté over moderate heat about 5 minutes,
stirring constantly.
Add spinach, cover pan and turn heat low. Cook about 2 minutes
longer, just until spinach is wilted.
Remove from heat and add carrot (if carrot is very moist, squeeze out
excess liquid). Beat eggs; stir in milk, salt, herbs and cheese.
Add vegetable mixture and mix well.
Pour into partially baked shell. Return to lowest rack of oven and
reset thermostat to moderate (350 degrees F). Bake about 35 minutes,
until set in center.
Remove from oven and cool at least 15 minutes, before cutting.
Preheat oven to 350. Sauté the onion and garlic in the oil in a large
skillet. Add both the peppers and sauté till the bell pepper is softened,
about 3 minutes. Stir in the tomatoes, lime juice, chili powder, oregano and
salt and bring to a simmer.
Put the beans, rice and half the scallions in a 2 quart casserole. Pour
in the tomato mixture and stir to combine.
Sprinkle the casserole with the cheese and back for 10 to 15 minutes, or
until the rice and beams are heated through and the cheese is bubbly. Sprinkle
with the remaining scallions and serve.
Adapted from a Weight Watchers recipe. Yummy and low fat.