Well, the experts say that we all need to start each day off with a hearty breakfast...... so without further ado, here are a few of my favorite breakfast food items. You say you DO NOT EAT BREAKFAST ?? Shame on you...... well, these foods are so GOOD that they can be enjoyed anytime of the day --- morning, noon or night and anytime in between...... so ENJOY!!!!!
* Exported from MasterCook * Roger's Deluxe Westerns Recipe By : CulinaryClassics -- Roger A Young Jr Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked bulk sausage -- as desired chopped onion -- as desired sliced fresh mushrooms -- as desired chopped green bell pepper -- as desired diced tomatoes -- as desired garlic salt -- to taste Mrs Dash seasoning -- to taste fresh basil -- to taste fresh rosemary -- to taste sour cream -- for topping shredded cheddar cheese -- for topping 8 eggs -- well beaten 1/2 cup milk In large frying pan, brown sausage with the vegetables, herbs and spices. Meanwhile in a small bowl beat the eggs well and add milk and whisk for about 1 minute. After the sausage and vegetables are cooked pour the egg/milk mixture into the frying pan. (If excessive grease is present you may want to drain partially before this step.) Allow the mixture to "set" for 1-2 minutes. Then stir with spatula and continue to stir until eggs are cooked to desired consistency. Divide into four portions and serve on four plates. Sprinkle top with some shredded cheddar cheese and a dollop of sour cream and let set for about 1 minute to allow the cheese to begin melting. Enjoy...... - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Buttermilk Biscuits Recipe By : Saco Buttermilk Powder Mix Can Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Saco buttermilk powder mix 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons sugar 1/3 cup shortening 2/3 cup water Preheat oven to 450F. Sift dry ingredients together into a mixing bowl. Cut in shortening thoroughly until mixture resembles cornmeal. Add water and mix until dough is pliable. DO NOT OVERBEAT!! Turn dough onto lightly floured surface and knead lightly for about 30 seconds (20-25 times). Roll or pat to 1/2" thickness, no less. Cut with floured biscuit cutter. Place close together on ungreased baking sheet. Bake 10-12 minutes or until golden brown. Makes one dozen 2 1/2" biscuits. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roger's Homemade Sausage Gravy Recipe By : CulinaryClassics --- Roger Alan Young, Jr. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bulk sausage 1/4 cup onion -- chopped 1/4 cup green pepper -- chopped 1 teaspoon cajun seasoning 1/4 teaspoon Mrs Dash seasoning 1/8 teaspoon garlic powder 4 drops hot pepper sauce 1 quart milk -- (or half&half) 3/4 cup butter 3/4 cup flour Break up sausage into large frying pan. Add chopped onion and peppers and all spices and hot pepper sauce. Cook over medium-high heat until fully cooked. Meanwhile in large saucepan begin heating milk or half-and-half. Heat over low heat and stir frequently to avoid scorching. You do not need to bring to boil just to a simmer. In a smaller saucepan, melt butter over medium heat. When melted add flour and stir thoroughly until well blended. Keep over heat, stirring constantly until mixture is a nutty-brown color. At this time using a syringe or baster, place a small amount of grease from the now cooked sausage mixture into the butter mixture and whisk thoroughly. Then repeat same process with some of the milk, but using more than you used of the grease. Now spoon all of the butter mixture (called a roux) into the warmed milk and whisk thoroughly. Continue to whisk constantly and heat over medium heat. As you are whisking mixture you should notice that it is becoming thicker. It takes a few minutes to thicken, but if you find it is not thick enough for you, you may prepare another small batch of the roux, BEING SURE that you use EQUAL AMOUNTS of the butter and flour. When desired thickness is reached, add the sausage mixture after it has been thoroughly drained and mix well. Serve over warm buttermilk biscuits topped with butter. If desired, you may top with additional hot pepper sauce, but just be careful...... - - - - - - - - - - - - - - - - - - NOTES : If using half & half, I would only start out with 1/2 cup butter and 1/2 cup flour for making roux to thicken due to half & half's naturally thicker consistency. If needed you can always make more roux. It only takes a couple of minutes. Also, I like my food hot & spicy, if you prefer you may cut down on the amounts of cajun seasoning and hot pepper sauce. The choice is yours. (Or of course you could even add more if you dared!!!!)
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