Northwest NEWS

February 8, 1999

Home & Garden

Dining In: Valentine's Day Brunch

Cuban Scrambled Eggs

   1 tsp. cooking oil
   1/2 c. finely chopped onion
   1/2 c. finely chopped green pepper
   1/4 c. frozen peas
   1/2 c. bottled salsa
   3 eggs
   1/4 tsp. salt, optional

   In 10-inch omelet pan or skillet, stir together oil, onion, and pepper. Cover and cook over medium heat, stirring occasionally, until vegetables are softened, about 8 to 10 minutes. Stir in peas and salsa. Bring to boiling. In a small bowl, beat together eggs and salt, if desired, until blended. Pour over vegetables. Cook, stirring gently, until eggs are thickened and no visible liquid egg remains. Makes 2 servings.

Ham and Egg Strata

   1 lb. ham slices
   2 c. frozen egg substitute, thawed
   1 c. skim milk
   1/2 c. reduced fat Cheddar cheese, shredded
   1/2 tsp. dry mustard
   1/4 tsp. sage
   1 tsp. salt and pepper
   1/4 c. scallions, chopped
   6 French bread slices, cut into 1 1/2inch cubes
   2 Roma tomatoes
   1/4 c. Parmesan cheese

   Combine egg substitute, milk, seasonings, cheese, and scallions in a large bowl and mix well. Add the ham slices and bread cubes and toss gently to coat. Coat a large 11"x17" baking dish with cooking spray and pour mixture into pan. Cover and chill overnight. Before baking, top the strata with ripe Roma tomato slices and sprinkle Parmesan cheese over the top. Bake in 350-degree oven for 45 minutes until golden. Cut into squares and serve warm. Makes 8 servings.

Griddle Cakes with Strawberry-Orange Sauce

   1 package (10 oz.) frozen sweeetened sliced strawberries, thawed
   2 Tbsp. frozen orange juice concentrate
   1 Tbsp. lemon juice
   1/2 tsp. lemon zest
   3 eggs
   1 c. lowfat cottage cheese
   1/4 c. all-purpose flour
   1 Tbsp. sugar
   1 Tbsp. butter or margarine, melted
   Pinch of salt
   Vegetable oil

   Place strawberries, orange juice, lemon juice, and lemon zest in large bowl. Mash berries using pastry blender or fork; set aside. In medium bowl, whisk together eggs and cottage cheese until well mixed, leaving the cottage cheese slightly lumpy for texture. Add flour, sugar, melted butter, and salt to egg mixture; mix well. Lightly oil the surface of griddle and heat over medium-high heat until hot, but not smoking. For each pancake, pour a scant 1/4 c. of batter onto griddle. Cook until bubbles form and the tops of the pancakes look dry, 2 to 3 minutes. Turn pancakes over and cook until the bottoms are nicely browned, about 1 minute longer. Serve with strawberry orange sauce. Makes 8 pancakes and 1 cup sauce.

Plum Upside-Down French Toast

   6 eggs
   1/4 c. skim or low-fat milk
   1/2 tsp. vanilla
   1/2 tsp. almond extract
   6 slices French bread
   2 c. chopped pitted ripe fresh plums
   2 Tbsp. water
   1/3 c. firmly packed brown sugar
   1/2 tsp. grated lemon peel
   Mint leaves, optional

   In medium bowl, beat together eggs, milk, and flavorings until well blended. Pour about half the mixture into 8x8x2-inch baking dish. Place bread slices in mixture. Pour remaining mixture over bread. Let stand until liquid is absorbed, turning occasionally, about 10 minutes, or cover and refrigerate several hours or overnight. Place plums and water in medium saucepan. Cover. Cook over medium heat until plums are tender. Stir in sugar and lemon peel. Spread over bottom of 8x8x2-inch baking dish. Gently place soaked bread slices on plum mixture. Bake in preheated 375-degree oven until lightly browned, about 20 to 30 minutes. Garnish with mint leaves, if desired.