Honeybeep's Breakfast Hints <BGSOUND SRC="jethro_tull_-_bouree.mid" LOOP=INFINITE>
Fiery Eggs: Scramble 6 eggs with a handful of bean sprouts and a dash of Tabasco. Serve with hot corn muffins - serves 3.
Hot Fruit and Nut Yogurt: In a saucepan over medium heat, cook 2 cups of dried fruit (apricots, prunes, raisins, and apples are nice) with 3/4 cup of apple or orange juice until liquid is slightly absorbed by fruit - about 3-4 minutes. Turn into 3 bowls and top each with several big spoonfuls of vanilla or plain yogurt and a handful of chopped nuts. Stir. Serves 3.
Butterscotch Muffins: Cream 3 tablespoons of butter with 1 1/2 tablespoons of brown sugar. Split 3 bran muffins; spread each half with butter mixture. Sprinkle with cinnamon and put under broiler for 2-3 minutes. Place a slice of famer cheese on each bottom half and cover with top half. Serves 3.
Melon Smoothies: In a blender . combine 1 cup of cantaloupe cubes, 1 cup of sliced strawberries, 1 cup of plain or vanilla yogurt, and 1 cup of milk,. Process until smooth. Pour into glasses. Serves 2-3.
Cold Cereal with Extra Zip: For variety combine 2 or 3 kinds of cold cereal in each person's bowl. Sprinkle on a little wheat germ and brown sugar, and pour milk over all.
Cheesy Eggs: Soft-boil 6 eggs. Crack open into cups and dot yolks with a little butter. Sprinkle with paprika and grated cheese. Pass a plate of buttered rye toast. Serves 3-6.
Crunchy Muffins: In a bowl, combine 1 cup of crunchy peanut butter with 2 tablespoons of granola, 1 tablespoon of wheat germ and 1/4 cup of shredded coconut. Serve on buttered English muffins. Serves 5.
Walnut-Raisin Toast: Spread cream cheese on 5 sllices of toasted raisin bread. Press serveral walnut halves into cream cheese on each slice. Serve with quartered oranges. Serves 5.
Tropical Shake: In a blender combine 1 egg, 1/2 cup milk, and 1 cup pineapple orange yogurt. Blend until frothy. Pour into a tall glass. Serves 1.
Grits with Soul: Empty a packet of instant grits into a bowl and stir in 1/2 cup of boiling water. Add one tablespoon of grated Parmesan or Romano cheese and one tablespoon of butter. Stir in a little milk or cream if desired. Some fruit on the side say a bunch of green grapes would complete this quick meal. Serves 1.
Appealing Bananas: Slice 4 peeled bananas on diagonal. Heat 2 tablespoons of butter or margarine in a skillet and saute bananas, turning once. Sjprinkle on some cinnamon-sugar and divide into 4 bowls. Add a dollop of yogurt or sour cream to each helping. Serves 4.
Cheesy Cereal: Half fill bowls with your family's favorite cereal. Core and thinly slice (but do not peel) 2 rosy red apples and divide slices over cereal. Sprinkle some peanuts over each helping and add a little granulated brown sugar and milk or half and half. Serves 4.
Hotshot Eggs: Break 4 or 5 eggs into a bowl and beat well. Heat 2 tablespoons of butter, margarine or vegetable oil in a skillet over medium heat and add eggs. Stir in 1/2 cup of seasoned croutons and scramble eggs. Divide eggs into 3 or 4 plates and add 1-2 dashes of Tabasco for each helping. Pass buttered rye toast. Serves 3 or 4.
Hawaiin Toast: Butter several pieces of whole wheat bread. Put them on a foil covered cookie sheet or baking pan. Stack a slice each of ham and mild cheese (such as Muenster) on bread and top with a ring of canned pineapple. Put under broiler till cheese melts. Serve with a combination of orange and pineapple juice.
Swiss Toast: Lightly toast and butter some rye bread, and cover each piece with a slice of Swiss cheese. Top cheese with a few slivers of apple and sprinkle with cinnamon and sugar. Place toast on a foil covered cookie sheet or baking pan and put under the broiler until the cheese melts. Serve with hot apple cider or apple juice.
Sweet Cereal: To your family's favoritte bran cereal, add a mixture of chopped dried apricots, walnuts, prunes, and brown sugar. Serve cereal as usual with milk. Tor a beverage try your favorite tea sweetened with a teaspoon of blackberry or currant jelly instead of sugar.
Fruity Creamy Treat: Prepare Cream of Wheat or Farina according to directions on package. In another saucepan, melt 1 teaspoon butter or margarine, 1 tablespoon of apricot preserves and 1 squeeze of lemon per person. Pour apricot sauce over each serving of cereal and pass around some cream or half and half. Herbal tea goes nicely with this rich breakfast.
Breakfast Kabobs: Prepare these the night before and pop them in the broiler the next morning. Place brown and serve sausages alternating with canned pineapple chunks on skewers. Cover and refrigerate. Next morning, uncover and place under broiler. Turn once and broil until sausages are nicely browned. Breakfast kabobos are delicious served with toasted English muffins.
Saucy Poached Eggs: Combine 1 can of condensed cream soup (mushroom, celery and chicken are good) and 2/3 cup of milk in a medium skillet. Add a dash of prepared mustard or a tablespoon of Parmesan cheese, if desired bring to a boil, reduce heat and simmer. Poach in soup 1 or 2 eggs for each memeber or your family. Crack eggs 1 at a time into saucer and gently slide into soup. Cover pan and let simmer until eggs are like you like them -2-4 minutes. Lift each egg onto a piece of toast and pour some sauce over the top.
NOW!....Lunch Hints!
more tips for nutritional fun at lunchtime!
                      click here.........