Breakfast Recipes

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 16 oz Vanilla yogurt

– nonfat or lowfat 8 oz Crushed pineapple in juice

– undrained 2 tb Sliced almonds (optional)

2 c Sliced strawberries

– fresh or frozen In medium bowl, combine oats, yogurt, pineapple and almonds; mix well. Cover, refrigerate overnight or up to 4 days. To serve, layer oat mixture and strawberries in 4 parfait glasses. Garnish with additional strawberries, if desired. Serve chilled. Nutrition Information (1 parfait): * Calories 240 * Fat 2g * Sodium 80mg * Dietary Fiber 4g Source: Quaker Oats Prize-Winning Recipes (Ann Dwyer) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

3 c Water

1 1/2 c Sweet brown rice, uncooked

1 pn Sea salt

3/4 c Raisins

3/4 ts Cinnamon

2 1/2 c Shelled walnuts

The Japanese call these rice dumplings obagies. DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let

cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

1 md Sweet potato (about 1 lb)

1 lb Ham

1/2 ts Ground white pepper

1 t Salt

6 tb Butter or margarine

8 Poached eggs

4 tb Sour cream

PREHEAT OVEN TO 250F. Wash but don’t peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

1 md Sweet potato (about 1 lb)

1 lb Ham

1/2 ts Ground white pepper

1 ts Salt

6 tb Butter or margarine

8 Poached eggs

4 tb Sour cream

PREHEAT OVEN TO 250F. Wash but don’t peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream.

1 1/3 c Ready-mixed flour 1 c Sweet milk

2 Eggs 1 ts Sugar

1/4 c Melted shortening

Sift flour, measure, and sift. Beat egg yolks until light and foamy. Add sugar and shortening. Mix well. Add milk alternately with flour to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 —–