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Breakfastandbrunches - Welsh Rarebit Post by :tltfaas Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3255

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Breakfastandbrunches - Welsh Rarebit

2 Tblsp butter
4 cups (1 lb.) shredded sharp Cheddar cheese
1 tsp Worcestershire sauce
1/2 tsp dry mustard
dash of cayenne pepper (optional)
1/2 cup half and half
2 eggs, slightly beaten

In large glass bowl or measure melt butter in microwave.

Add cheese and cook on medium, stirring occasionally, untilcheese is melted.

Stir in Worcestershire sauce, mustard and pepper. Combine cream and eggs; stir into cheese.

Cook until thick, stirring frequently. (This never works for me, so I usually put the cream and eggs into my food processor bowl, add the cheese mix and whirl until it is smooth. Then I return it to the microwave.)

Make macaroni (about 12 oz) and use as a sauce, stirring together well.

toast 4 English muffins. Top each half with a slice of tomato, add sauce, top with crisp bacon strip.
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Breakfastandbrunches - Muffins Breakfast In A Muffin Breakfastandbrunches - Muffins Breakfast In A Muffin

Breakfastandbrunches - Muffins Breakfast In A Muffin
Recipe courtesy of Diane Spangenberg 1 cup whole wheat flour 1 cup all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 1/4 cup vegetable oil 2 eggs, divided 1 (8-ounce) package cream cheese, softened 1/4 cup shredded Cheddar cheese 1/4 teaspoon seasoned salt 4 bacon strips, cooked and crumbled Preheat oven to 425° F and grease or paper-line 12 muffin cups. In a large bowl, combine first five ingredients. Combine milk, oil and one egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat

Breakfastandbrunches - Miscellaneous Vegetable Strudel Breakfastandbrunches - Miscellaneous Vegetable Strudel

Breakfastandbrunches - Miscellaneous Vegetable Strudel
4 oz. sweet butter 1/4 lb. carrots 3 medium onions 1 small eggplant 1/4 lb. Mozzarella 1/2 lb. steamed spinach 1 cup grated Parmesan 1 egg 1 additional oz. sweet butter 1/2 pkg. phyllo dough parchment paper DIRECTIONS: Chop carrots and onions finely. Saute in butter until just browned. Drain and cool. Peel and slice eggplant in 1/2 x 1/2 x 3-inch sections. Saute in oil until golden. Drain on paper towels. Cut Mozzarella into similar sections. Mix egg with 1 ounce melted butter. Lay three foot section of parchment (or freezer paper) on table. Place twostacks of two sheets each