With Christmas day just two sleeps away, and a few days of holidays ahead, many of us are about to assume a much-anticipated lighter schedule. There’ll be more sleeping late (except on Christmas morning, of course) and bedtimes at later hours as we take some time to relax at home. These days between Christmas and New Year’s are a much needed break after hectic holiday preparations.
Here’s a couple of recipes for making a special breakfast or a late-morning brunch, and two new dip recipes for late-night feasting with family and friends. Merry Christmas and thanks to all who read and contribute to our Recipe Swap!
SAVOURY MUFFINS
A scrumptious meal in just a few bites! This recipe is found in the Manitoba Egg Farmers’ recent recipe booklet releaseTreasured Favorites.You can download the entire booklet on their website at: www.mbegg.mb.ca/recipes-booklets.html.
1-1/2 c. cooked broccoli
(or thawed frozen
broccoli), chopped
1-1/2 c. cooked ham,
chopped
1 medium onion,
chopped
1/2 c. grated
Parmesan cheese
6 eggs
1/2 c. vegetable oil
1-1/4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. dried oregano
1 tsp. parsley leaves
1/2 tsp. dried
thyme leaves
1/4 tsp. garlic powder
Preheat oven to 375 F. In a large bowl, combine broccoli, ham, onion and cheese. In another bowl, beat eggs until foamy; blend in oil. Add the dry ingredients; beat until smooth. Stir in broccoli mixture just
until blended. Pour into greased muffin cups. Bake muffins for 20 to 25 minutes or until lightly browned. Serve warm or cold. Makes 12 muffins.
Tip:Any leftover muffins should be stored in the refrigerator. These muffins also freeze well.
EGG AND CHEESE STRUDEL
This savoury dish is also found on the Manitoba Egg Producers’ website. Enjoy!
1 10-oz. (300-g) package
frozen chopped spinach,
thawed and
squeezed dry
1 c. finely chopped
almonds (optional)
1 onion, chopped
1 garlic clove, crushed
1/2 c. melted butter
8 eggs
1-1/2 c. grated
Swiss cheese
1/2 tsp. ground nutmeg
Salt and pepper to taste
1 16-oz. (454-g) package
phyllo
pastry, thawed
Preheat oven to 400 F. In a bowl, combine spinach and almonds. In a skillet, sauté onion and garlic in 1 tbsp. butter. Add to spinach and almonds. In another bowl, beat eggs. Add cheese and seasonings. Line a greased 13 x 9-inch pan with one sheet of pastry, brush with some melted butter and repeat until there are eight buttered sheets of pastry. Cover pastry with spinach mixture. Pour on egg and cheese mixture. Top with four more buttered sheets of pastry. Roll up edges and seal. Slit top of strudel with a knife. Brush with melted butter and bake 30 to 40 minutes or until pastry is golden and crisp. Cut strudel into thick slices and serve warm.
Makes 8 servings.
COURTESY MANITOBA EGG PRODUCERS
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APPLE MAPLE CHEDDAR SPREAD
These two delicious dips are provided courtesy of Dairy Farmers of Canada. Enjoy the delicious combination of apples and Canadian cheddar cheese in a new way by spreading it on crackers and serving it to guests as an easy appetizer during the busy holiday season.
1 red apple, cored
1/2 c. cream cheese,
softened
1/3 c. 10% half-and-half
cream
1/2 c. shredded white or
orange Canadian extra
old cheddar cheese
1 tbsp. pure maple syrup
1 tbsp. chopped fresh
chives or green onions
1/2 tsp. Dijon mustard
1 small clove
garlic, minced
Chives and/or thin
apple slices (optional)
Crackers, flatbreads
and/or celery sticks
Using large holes of a box cheese grater, grate the apple and squeeze out juice; set grated apple aside. In a medium bowl, using a hand mixer, beat cream cheese and cream until smooth. Stir in grated apple, Canadian cheddar cheese, maple syrup, chives, mustard and garlic until combined. Cover and refrigerate for at least 1 hour to blend flavours or for up to 2 days. (Spread will thicken upon standing.) Transfer to serving container and garnish with chives and/or apple slices (if using). Serve with crackers, flatbreads and/or celery sticks.
Prep. Time: 15 minutes. Yields: 6 servings.
MEXICAN CHEESE DIP
2 tbsp. butter
1 medium onion,
chopped
1 c. finely chopped
tomatoes
1-1/2 tbsp. all-purpose
flour
1 c. milk
1 c. cubed Canadian
cheddar or brick cheese
1-2 tbsp. chopped
jalapeno chilies or
small hot peppers
Sauté onion in butter; add tomatoes. Cook over medium heat about five minutes. Blend together flour and milk; pour over onions and tomatoes. Stir over low heat until thickened; add cheese and stir until melted. Add chilies.
Serve hot with tortilla chips or vegetables.
Prep. Time: 10 minutes.
Cooking Time: 15 minutes.
Yields: 2 cups.
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RECIPE SWAP
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