recipes
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PEACHY CINNAMON FRENCH TOAST
1 lb. pork sausage
3/4 c. Aunt Jemima Syrup
1 (1 lb.) can peach slices, well drained
1 (10 oz.) pkg. Aunt Jemima frozen cinnamon swirl French toast
Shape pork sausage meat to form 8 patties; pan-fry until thoroughly
cooked. Meanwhile, pour syrup into saucepan; bring to boil and
simmer 3 minutes. Add peach slices; heat thoroughly. Keep warm
until ready to serve. Prepare toast in toaster or oven according to
package directions. To serve, cut toast in half diagonally. Allow 3
triangles per serving; top with warm peach syrup and serve with
drained sausage patties. Makes 4 servings.
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OVEN FRENCH TOAST
4 eggs
1 tbsp. Sugar
1/8 tsp. Cinnamon
1 c. evaporated milk
1/4 lb. margarine
1 lb. loaf day old sliced bread
Butter
Syrup
Preheat oven to 400 degrees. Beat eggs. Mix sugar and cinnamon; add
to eggs with evaporated milk. Divide margarine and melt in jelly
roll pans. Coat bread in egg mixture. Place in buttered pans and
turn to coat both sides with margarine. Bake 10 minutes, turn and
bake 6 minutes or until golden and crisp. Serve with butter and
syrup. Freezes well. Just warm in microwave or toaster.
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MINI-PIZZA SNACKS
2 English muffins, split and toasted
1/4 to 1/2 c. spaghetti sauce
1/4 c. (1 oz.) shredded mozzarella cheese
Oregano
Pepperoni slices (optional)
Arrange muffins on a paper plate. Spread with spaghetti sauce. Top
with cheese and season with oregano. Bake in toaster oven at 350
degrees until cheese is melted or in the microwave oven at Medium 1
to 2 minutes.
Yield: 4 mini-pizzas.
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Grits Au Gratin
2 cups grits
2 quarts boiling water
1 pounds non-fat Cheddar Cheese
1/2 cup liquid Butter Buds
3 Egg Beaters, beaten (1 1/4 cups)
1 tablespoon garlic powder
1 1/2 teaspoons Tabasco sauce
1 small cans chopped green chiles, drained
Cook grits in boiling water for 15-20 minutes. Add cheese, liquid
Butter Buds, Egg Beaters, garlic powder, and Tabasco. Stir in
chopped green chiles. Pour in a large glass casserole dish that has
been sprayed with non-fat cooking spray. Bake at 375 degrees for 30-
40 minutes or until bubbly and cheese is melted.
Serves 8-10
Calories 67 Fat 0g Fiber 0g Carbohydrate 9g Protein 7g
Cholesterol 2mg
Weight Watcher Points - 1 Point*
Calculated with a Weight Watcher Calculator
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Potato Cheese Casserole
3 cups cooked, mashed potato
1 egg separated
1/2 cup (2 ounces) shredded low-fat processed American cheese
1 tablespoon finely chopped green onions
1/2 teaspoon celery salt
1/2 small green pepper, finely chopped
1 egg white
vegetable spray
Combine mashed potato and egg yolk, stirring until well blended.
Stir in cheese, green onions, celery salt, and green pepper.
Beat 2 egg whites (at room temperature) at high speed of electric
mixer until soft peaks form. Gently fold egg whites into potato
mixture.
Spoon mixture into a 1 1/2 quart casserole coated with cooking
spray. Sprinkle paprika evenly over top of casserole. Bake at 375
degrees for 20 to 25 minutes or until thoroughly heated.
Makes 8 servings (1/2 cup)
Calories 103 Fat 2g Fiber 1g Sodium 215mg Carbohydrate 18g
Protein 4g
Cholesterol 27mg
Weight Watcher Points - 2 Points*
Calculated with a Weight Watcher Calculator
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Scalloped Potatoes
3 medium potatoes, thinly sliced
1/3 cup grated Parmesan cheese
2/3 cup skim milk
1/2 teaspoon paprika
Layer potatoes and cheese in a 2-quart casserole sprayed with cooking
spray. Pour milk over potatoes and sprinkle with paprika. Cover and
vent. Cook in microwave for 12 minutes. Take out, remove cover and
broil 2 to 3 minutes to brown.
Makes 4 servings
Calories 146 Fat 2g Fiber 2g Sodium 149 mg Carbohydrate 26g
Cholesterol 6mg Protein 6g
Weight Watcher Points - 3 points*
Calculated with a Weight Watcher Calculator
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