Walla Walla Sweet Breakfast
Submitted
by: Wolfmama |
9
inch pie shell, partially baked
5 medium onions, thin sliced
(Walla Walla "sweets" preferably)
3 tablespoons butter or margarine
4 eggs |
1/2
cup sour cream
salt and pepper to taste
6 strips bacon, cooked and crumbled
1 cup Swiss cheese, shredded |
| In large skillet,
cook onions in margarine over very low heat until transparent,
but not browned. Add a little water when necessary to prevent
browning. In medium bowl, beat eggs. Add sour cream and
seasonings. Sprinkle bacon in pie shell. Top with cooked onions.
Pour egg mixture over all and top with shredded cheese. Bake at
350°F for 30 minutes. |
Brunchwiches
Submitted
by: Barbiel |
4
plain bagels, split
4 lettuce leaves
4 tomato slices
4 eggs |
1/4
cup milk
2 teaspoons hot pepper sauce
1/2 cup chopped green pepper
8 slices bacon, cooked |
| Cover bottom half
of each bagel with 1 lettuce leaf and 1 tomato slice; set aside.
Mix eggs, milk and hot pepper sauce in small bowl, set aside.
Cook and stir green pepper in medium skillet sprayed with no
stick cooking spray on medium heat 2 to 3 minutes or until
tender-crisp. Pour egg mixture over green pepper and cook
without stirring. As egg mixture sets, lift slightly with
spatula to allow uncooked portion to flow underneath. Continue
cooking until egg mixture is set. Top each bagel half with 1/4
of the cooked egg mixture, 2 bacon slices and top half of bagel.
Yield: 4 brunchwiches. |
Poached Egg with Bacon and
Fresh Asparagus
Submitted
by: Barbiel |
4
thin slices whole wheat bread, crusts removed
refrigerated butter flavored spray
8 thick asparagus or 16 pencil-thin spears
(tough stems removed, cooked until crisp)
4 eggs, poached in simmering water acidulated with 1 teaspoon
white vinegar |
8
slices turkey bacon
(microwaved until crisp, roughly chopped)
2 tablespoons low fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon tarragon leaves |
| Coat the bread
with cooking spray and toast until browned. Top with cooked
asparagus spears, poached egg and chopped bacon in that order.
Combine the mayonnaise, mustard and tarragon, and top the bacon
pieces with the sauce. Yield: 4 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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