2019-03-13 / Recipes

Country Cooking Sue Davis

If you want to spice up your breakfast menu a bit, this week’s recipes are sure to do just that. They feature some Southern breakfast classics with a little twist! And for the kids, the Doughnut Ice Cream Sandwiches are sure to be big hit.

Delicious Sausage Muffins
1 c. Bisquick
½ c. cheddar cheese, shredded
½ c. green onions, chopped
1/3 lb. ground pork sausage, browned and drained
2 large eggs, lightly beaten
2/3 c. milk
3 oz. cream cheese, cubed

Mix dry ingredients together. Combine eggs and milk and add to dry ingredients. Fold in cream cheese. Fill greased miniature muffin tins 2/3 full. Bake at 350 degrees 15-20 minutes or until browned.

Salmon Scramble
14 ¾ oz can pink salmon
¼ stick margarine
1 T. all-purpose flour
¼ t. salt
6 eggs
½ c. milk

Drain and debone salmon. Melt margarine in heavy skillet and add salmon and heat. Sprinkle with salt. Stir well. Beat eggs, flour and milk together and pour over hot salmon. Cook over low heat, stirring lightly until eggs are set. Serve over grits or toast.

Hot Tomato Grits
1 c. quick grits
2 – 14 ½ oz. cans chicken broth
½ t. salt
14 ½ oz can diced tomatoes, undrained
2 T. canned, chopped, green chilies, drained
1 c. cheddar cheese, shredded
4-6 slices crispy fried bacon, crumbled

In a saucepan, bring broth and salt to a boil. Add grits, diced tomatoes and green chilies. Return to a boil. Reduce heat and simmer 15-20 minutes, stirring often. Stir in cheese and let stand 5 minutes until cheese melts. Bacon may be added at this point or used to garnish.

Doughnut Ice Cream Sandwiches
8 doughnuts, glazed or chocolate
Ice cream of your choosing
Sprinkles

Cut doughnuts in half. Put ice cream in between slices and put back together. Roll in sprinkles. Seal each one with cling wrap and put in freezer until ready to use. Kids love these!

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