Pancakes With Orange Syrup
Bacon Cheddar Frittata
Raspberry Cream Cheese Strata
Onion 'n' Tomato Muffins
Daddy's Omelet
Savory Cheese Puffs
Hash-Brown Omelet


Pancakes With Orange Syrup

>From Cooking for 2

When Kimberly R. ran out of milk for her pancake batter, she substituted
orange juice -- with terrific results. "Everybody said they were the best
I'd ever made," she writes from her home in Cleveland, Tennessee.

Prep/Total Time: 15 min.

You Will Need
1 cup self-rising flour
2 tablespoons sugar
1 egg
1/2 cup 2% milk
2 tablespoons orange juice
1 tablespoon canola oil
1/2 teaspoon vanilla extract

ORANGE SYRUP
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice

In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice,
oil and vanilla until blended; stir into dry ingredients just until
moistened. Pour batter by 1/3 cupfuls onto a hot griddle coated with
nonstick cooking spray. Turn when bubbles form on top; cook until second
side is golden brown. Meanwhile, for syrup, combine the sugar, cornstarch
and orange juice in a saucepan until smooth. Bring to a boil over medium
heat; cook and stir for 1-2 minutes or until thickened. Serve warm with
pancakes.

Yield: 2 servings.

Nutritional Analysis: 2 pancakes with 1/4 cup syrup equals 469 calories,
11g
fat (2 g saturated fat), 111 mg cholesterol, 857 mg sodium, 78 g
carbohydrate, 2 g fiber, 12 g protein.

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1 1/2
teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add
all-purpose flour to measure 1 cup.




Bacon Cheddar Frittata

From Cooking for 2


"This recipe helped me get a good grade in home ec class years ago,"
recalls Carrie B. of Stevens Point, Wisconsin. "It's easy to put together
and bakesqu ickly."

Prep/Total Time: 20 min.

You Will Need
3 eggs
1/2 cup 2% milk
1 green onion, chopped
1 tablespoon butter, melted
1/4 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
1 bacon strip, cooked and crumbled


In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into
a shallow 3-cup baking dish coated with nonstick cooking spray. Sprinkle
with cheese and bacon. Bake, uncovered, at 400 for 12-15 minutes or until
eggs are set.

Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with egg substitute, fat-free
milk, reduced-fat butter and reduced-fat cheese) equals 227 calories, 14 g
fat (7g saturated fat), 35 mg cholesterol, 757 mg sodium, 5 g
carbohydrate, trace fiber, 22 g protein.



Raspberry Cream Cheese Strata

From Cooking for 2
Vickie F., Lewisburg, Pennsylvania, shared this fruity strata recipe.

Prep: 15 min. + chilling
Bake: 45 min.

You Will Need
4 slices bread, cut into 1-inch cubes, divided
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1/2 cup fresh or frozen unsweetened raspberries
3 eggs
1 tablespoon maple syrup
1/2 cup 2% milk

Raspberry Syrup

1/4 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup water
1/4 cup fresh or frozen unsweetened raspberries
1 teaspoon butter


Place half of the bread cubes in a shallow 1-quart baking dish coated with
nonstick cooking spray. Top with cream cheese and raspberries. In a small
mixing bowl, combine the eggs, syrup, milk and remaining bread cubes;
spoonover raspberries. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake at 350 F for
30 minutes. Uncover; bake 15-20 minutes longer or until set.

Meanwhile, for syrup, combine the sugar, cornstarch and water in a
saucepan until smooth. Bring to a boil over medium heat. Reduce heat;
simmer, uncovered, for 2-3 minutes or until syrup reaches desired
consistency. Add berries; mash slightly. Remove from the heat; stir in
butter. Pour over strata. Serve immediately.

Yield: 2 servings.

Nutritional Analysis: 1 serving equals 682 calories, 29 g fat (14 g
saturated fat), 376 mg cholesterol, 729 mg sodium, 85 g carbohydrate, 4 g
fiber, 22 g protein.





Onion 'n' Tomato Muffins

From Cooking for 2

A friend of ours used to enjoy onion sandwiches. I thought they were a
little
bland, so I made some additions.
-- Fran Skalisky, Sebeka, Minnesota

You Will Need
2 English muffins, split and toasted
2 tablespoons butter or margarine
4 sweet onion slices
4 tomato slices
1 cup (4 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil


Spread muffin halves with butter; top each with an onion slice, tomato
slice, 1/4 cup cheese, and basil. Broil 4 inches from the heat until the
cheese is melted, 3 to 4 minutes. Serve immediately.

Serves 2

-

Daddy's Omelet


From Cooking for 2


Omelets are one of my husband's specialties. His fast-to-fix filling of
fresh-tasting vegetables and cheese makes a one-of-a-kind taste the whole
family enjoys. -- Glenn Powell, Havana, Florida

You Will Need
1/2 cup each diced green pepper, onion, and mushrooms
2 to 3 tablespoons butter or margarine
4 eggs
1/4 teaspoon salt
Pinch pepper
1/2 cup shredded cheddar cheese

In a skillet, saute green pepper, onion, and mushrooms in butter until
tender. Remove with a slotted spoon and set aside. In a small bowl, beat
eggs, salt, and pepper. Pour into the skillet. Cook over medium heat; as
eggs set, lift edges, letting uncooked portion flow underneath. When the
eggs are set, spoon vegetables and cheese over one side; fold omelet over
filling. Cover and let stand until cheese is melted, 1 to 2 minutes.

Serves 2



Savory Cheese Puffs

From Cooking for 2


This is an easy and delicious main dish for two. It's perfect for any
meal. -- Sharon McClatchey, Muskogee, Oklahoma

You Will Need
3 slices white or whole wheat bread, buttered
2 eggs
1 cup milk
1/2 cup shredded process American cheese
1/4 teaspoon onion salt
1/4 teaspoon salt
8 to 10 drops hot pepper sauce


Cut bread into strips; place with buttered sides down along the sides and
bottoms of two 10-ounce custard cups. In a bowl, lightly beat the eggs;
add milk, cheese, onion salt, and hot pepper sauce. Pour into custard
cups. Place on a baking sheet. Bake at 350 F until puffy and golden brown,
35-40 minutes. Serve immediately. Serves 2



Hash-Brown Omelet

From Cooking for 2


One of my favorite pastimes is cooking. This recipe is a classic that I've
been making for years.
-- Carolyn McMasters, Jacksonville, Florida

You Will Need
4 bacon strips
2 cups frozen shredded hash-brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
Dash pepper
1 cup (4 ounces) shredded sharp cheddar cheese

In a medium nonstick skillet, cook bacon until crisp. Remove bacon,
crumble and set aside. Add potatoes, onion and green pepper to drippings.
Cook and stir over medium heat for 7-10 minutes or until potatoes are
browned and vegetables are tender. In a bowl, beat eggs, milk, salt,
pepper; pour over potatoes. Sprinkle with cheese and bacon. Cover and cook
over medium-low heat for 10-15 minutes or until eggs are set. Do not stir.
Fold in half.

Serves 2

FROM ANN IN FLA



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