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Lostgaeriel · 04-21-2002, 12:24 AM

Mrs. Maggot’s Mushroom & Bacon Frittata
(Farmer Maggot’s favourite lunch. One of my faves, too. Great with a mixed greens and tomato salad. Or with home-fried taters.)

·8 slices side bacon, chopped
·3 cups (750 mL) sliced fresh mushrooms
·1/3 cup (75 mL) sliced green onions
·1 tbsp. (15 mL) salt
·6 eggs
·¾ cup (175 mL) milk
·2 cups (500mL) shredded Swiss (or Havarti, Colby, Cheddar) cheese, divided
·1 tbsp. (15 mL) grated Parmesan cheese
optional addition:
·½ cup (125 mL) - when cooked - chopped spinach

In large non-stick, oven-proof frypan cook bacon until crisp. Drain, reserving 1 tbsp. (15 mL) drippings; set bacon aside. Sauté mushrooms and onions in reserved drippings until tender and any liquid has evaporated. Add flour and salt to pan; toss to coat. Beat together eggs and milk; add sautéed vegetables and 1 ½ cups (375 mL) of the Swiss cheese. Pour into frypan; cover. Cook over low heat 20 to 25 minutes or until set. Remove cover. Sprinkle with remaining ½ cup (125 mL) Swiss cheese, Parmesan and reserved bacon. Place under broiler until cheese is melted. Makes 4 servings.

I recently tried adding chopped spinach to this - it can be pre-steamed or raw and then sautéed with the onions and mushrooms. Very tasty and more healthy.

Narya Muffins
One of my standbys. Tangy cranberries bursting from tender cake-like muffins. Substitute blueberries to make Vilya Muffins and use chocolate chips to make Nenya Muffins. (I use regular chocolate chips, but white chocolate would be more appropriate. Butterscotch chips might be good too.)

Preparation: 15 minutes Baking: 25 minutes Yield: 12 muffins

·1 ½ cups (375 mL) all-purpose flour
OR
·1 ½ cups (400 mL) cake & pastry flour
·½ cup (125 mL) granulated sugar
·1 tbsp (15 mL) baking powder
·¼ tsp (1 mL) salt
·1 egg
·1 cup (250 mL) milk
·1/3 cup (75 mL) melted butter
·1 cup (250 mL) cranberries*, fresh or frozen, thawed and well drained
·½ cup (125 mL) chopped nuts (optional)
(I recommend walnuts for all three variations; macadamia nuts, pecans or almonds would be good with the white chocolate or butterscotch.)

Combine flour, sugar, baking powder and salt in mixing bowl.
Beat egg, milk and melted butter together thoroughly.
Add liquid ingredients all at once to dry ingredients. Stir just until moistened.
Gently fold in cranberries and nuts.
Fill greased muffin cups ¾ full.
Bake at 375°F (190°C) for 20-25 minutes or until top springs back when lightly touched.

[ April 22, 2002: Message edited by: Lostgaeriel ]

[ January 30, 2003: Message edited by: Lostgaeriel ]

04-21-2002, 12:24 AM	#29
Lostgaeriel Shade of Carn Dûm Join Date: Nov 2001 Location: Toronto the Good Posts: 477	Mrs. Maggot’s Mushroom & Bacon Frittata (Farmer Maggot’s favourite lunch. One of my faves, too. Great with a mixed greens and tomato salad. Or with home-fried taters.) ·8 slices side bacon, chopped ·3 cups (750 mL) sliced fresh mushrooms ·1/3 cup (75 mL) sliced green onions ·1 tbsp. (15 mL) salt ·6 eggs ·¾ cup (175 mL) milk ·2 cups (500mL) shredded Swiss (or Havarti, Colby, Cheddar) cheese, divided ·1 tbsp. (15 mL) grated Parmesan cheese optional addition: ·½ cup (125 mL) - when cooked - chopped spinach In large non-stick, oven-proof frypan cook bacon until crisp. Drain, reserving 1 tbsp. (15 mL) drippings; set bacon aside. Sauté mushrooms and onions in reserved drippings until tender and any liquid has evaporated. Add flour and salt to pan; toss to coat. Beat together eggs and milk; add sautéed vegetables and 1 ½ cups (375 mL) of the Swiss cheese. Pour into frypan; cover. Cook over low heat 20 to 25 minutes or until set. Remove cover. Sprinkle with remaining ½ cup (125 mL) Swiss cheese, Parmesan and reserved bacon. Place under broiler until cheese is melted. Makes 4 servings. I recently tried adding chopped spinach to this - it can be pre-steamed or raw and then sautéed with the onions and mushrooms. Very tasty and more healthy. Narya Muffins One of my standbys. Tangy cranberries bursting from tender cake-like muffins. Substitute blueberries to make Vilya Muffins and use chocolate chips to make Nenya Muffins. (I use regular chocolate chips, but white chocolate would be more appropriate. Butterscotch chips might be good too.) Preparation: 15 minutes Baking: 25 minutes Yield: 12 muffins ·1 ½ cups (375 mL) all-purpose flour OR ·1 ½ cups (400 mL) cake & pastry flour ·½ cup (125 mL) granulated sugar ·1 tbsp (15 mL) baking powder ·¼ tsp (1 mL) salt ·1 egg ·1 cup (250 mL) milk ·1/3 cup (75 mL) melted butter ·1 cup (250 mL) cranberries, fresh or frozen, thawed and well drained ·½ cup (125 mL) chopped nuts (optional) (I recommend walnuts for all three variations; macadamia nuts, pecans or almonds would be good with the white chocolate or butterscotch.)* Combine flour, sugar, baking powder and salt in mixing bowl. Beat egg, milk and melted butter together thoroughly. Add liquid ingredients all at once to dry ingredients. Stir just until moistened. Gently fold in cranberries and nuts. Fill greased muffin cups ¾ full. Bake at 375°F (190°C) for 20-25 minutes or until top springs back when lightly touched. [ April 22, 2002: Message edited by: Lostgaeriel ] [ January 30, 2003: Message edited by: Lostgaeriel ] __________________ Elen síla lúmenn’ omentielvo, a star shines on the hour of our meeting.