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Cheesy Scramble
Hash Browns
6
eggs, slightly beaten
2
tablespoons cream
1 pkg. (3 oz.) chive cream cheese
l/2
teaspoon seasoned salt
1
tablespoon butter or margarine
1.
Combine eggs, cream and salt; beat slightly. Add
chive cream cheese broken in small pieces.
medium potatoes, cooked and shredded
cup finely chopped onion
tablespoon dried parsley (Optional)
teaspoon salt
teaspoon pepper
tablespoons bacon drippings (or other fat)
Mix together potatoes, onion, parsley, salt and pep-
per.
2. Preheat griddle at 5 for 5 minutes.
3.
Melt butter on griddle. Add egg mixture and stir
gently until set, about 3 to 4 minutes.
Preheat griddle at 5 for 5 minutes.
Melt bacon drippings on griddle.
Makes 3 to 4 servings.
Place potato mixture on griddle and pack
together. Spread potatoes so they are l/4” -
l/2” thick.
Biscuits
4
114
1
314
l/4
2
1.
2.
3.
4.
5.
l-l 18 cups biscuit mix
l/3
cup milk
1
tablespoon oil
1.
Mix together biscuit mix & milk until a soft dough
forms, then beat vigorously for 30 seconds.
Cook potatoes 8 to 10 minutes or until browned.
Divide into 4 pieces and turn over. Continue cook-
ing another 2 to 4 minutes or until brown and crus-
ty.
Breaded Vegetables
2. Turn dough onto cloth well dusted with biscuit mix.
Knead 10 times. Roll l/4” thick. Cut with 2 inch
cutter.
3
l/3
1
Zucchini and other summer squash
Large mushrooms
Green tomatoes
eggs
cup melted butter or margarine
tablespoon milk
1 - 112 cups cracker crumbs or dry bread crumbs
3. Preheat griddle at Hi for 5 minutes.
4.
Turn down to 6 and spread one tablespoon oil on
griddle.
1
l/4
teaspoon salt
teaspoon pepper
Butter or margarine
1.
5. Cook biscuits 3 to 4 minutes per side or until
browned.
Cut 1 to 1 -l/2 Ibs. vegetables into l/4 inch thick
pieces.
Makes 12 biscuits
2.
3.
4.
Mix together eggs, l/3 cup margarine and milk.
Combine cracker crumbs, salt and pepper.
Herb Meatballs
Dip vegetables into egg mixture then cracker
crumbs. Repeat for a double coating. Let stand 20
minutes.
1
lb. lean ground beef
l/2
cup dry bread crumbs
1
pkg. (0.9 oz.) Vintage Classic Herb Salad
Dressing Mix
l/3
cup milk
1
egg, wall beaten
1
teaspoon sugar
l/8
teaspoon garlic salt
118
teaspoon pepper
1
tablespoon oil
3. Mix all ingredients except oil.
2.
Shape into one-inch balls.
3. Preheat griddle at Hi for 5 minutes.
4.
Grease griddle with oil.
5.
Cook meatballs at 5, turning frequently until done,
about 10 minutes.
5.
6.
7.
Preheat griddle at Hi for 5 minutes.
Turn down to 5.
Spread griddle with butter then add coated
vegetables.
8.
:
l/2
1.
2.
3.
4.
5.
19
Cook 5 to 6 minutes on each side or until brown-
ed.
Toasted Croutons
quart of l/2 inch bread cubes
tablespoons butter or margarine
teaspoon of one of the following - seasoned
salt, garlic salt or dill weed
Melt butter and add seasonings.
Preheat griddle at Hi for 5 minutes.
Turn down to 5.
Spread half of butter mixture on griddle then add
bread cubes.
6.
Stick with toothpicks and serve.
Makes about 35 meatballs.
Cook 3 to 5 minutes or until golden brown, turn-
ing as needed. Halfway through pour the remain-
ing butter over the bread cubes.