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SAUSAGE: Links: Place links in cold skillet and add small amount of water. Cover,
and simmer at 225ºF/107ºC for 10 minutes. Do not prick. Turn heat up to
300ºF/148ºC and pan-fry until brown, 15 to 20 minutes.
BACON: Place slices in cold skillet. Heat at 300ºF/148ºC. Fry first side about 7 to 8
minutes. Turn slices and fry 4 to 5 minutes longer or until bacon is crisp. Drain on
absorbent paper.
HAM: Slice ham ¼ to ½-inch thick. Trim off some fat to rub on skillet. Preheat at
325ºF/162ºC, uncovered. Cook ham slowly until brown on one side, 6 to 8 minutes.
Turn and brown second side.
EGGS BAKED IN BEEF HASH: Spread one 1-pound 9¼-ounce can corned beef or
roast hash (or homemade variety) in lightly greased skillet. Using bottom of custard
cup, make 6 deep wells in hash. Dot with butter or margarine. Break an egg into
each well. Season with salt and pepper; cover each egg with 1-tablespoon milk or
cream. Cover, and turn temperature control to 225ºF/107ºC. Bake 15 to 20 minutes,
or until set. Serve from skillet, keeping hot at WARM. Makes 6 servings.
CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10 to 12 eggs well beaten
1 cup dairy sour cream
1 cup grated cheddar cheese
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 teaspoon salt
¼ teaspoon pepper
1. Preheat skillet at 250ºF/121ºC. Add butter or margarine; heat until it sizzles.
Beat eggs well in a mixing bowl. Add sour cream and stir to combine. Pour egg
mixture into skillet.
2.
When eggs begin to set, add cheese, tomatoes, onion, salt and pepper. Stir until eggs are
completely set and cheese is melted. Reduce heat to “warm” for serving. Makes 8
servings.
EGG AND BEEF SCRAMBLE
2 tablespoons butter or margarine
1 3½-ounce package dried beef
6 eggs, slightly beaten
teaspoon pepper
3 tablespoons milk or cream
1 3-ounce package cream cheese, softened
1. Preheat skillet at 225ºF/107ºC. Melt butter or margarine.
2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly
browned. Reduce heat to “simmer”.
3. Combine eggs with pepper, milk and cream cheese. Pour into skillet and slowly
cook until cheese is melted and eggs are thoroughly cooked, but are still moist
and glossy, 6 to 8 minutes. Makes 4 servings.