Breakfasts

HAM AND CHEESE BAKED FRITTATA

Preparation time: 15 minutes Total time: 45 minutes 8 servings 6 Tablespoons CRISCO Oil 4 cups frozen shredded potatoes or 4 Idaho or Russet potatoes, peeled and shredded1 -1/2 teaspoon salt, divided1/2 teaspoons freshly ground black pepper 1 pound baked ham, cut into 1/2-inch cubes12 eggs 6 Tablespoons milk 1/2 teaspoon Italian seasoning 2 cups (8 ounces) shredded Cheddar, Monterey Jack, or Swiss cheese 1 -1/2 cups chunky salsa, heatedHeat oven to 350°. Heat Criscoᆴ Oil in 10- or 12-inch skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. Blend eggs with milk, Italian seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a 9″ x 13″, casserole dish sprayed with Crisco Non-Stick Cooking Spray. Stir the eggs into the potatoes. Bake covered at 350° for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven.Bake 15 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook, about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 squares. Serve topped with heated...

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SUGAR-COATED SOUR MILK DOUGHNUTS

24 doughnuts and 24 holes 4 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1/2 teaspoon cream of tartar 3/4 cup sugar 1/4 cup CRISCO 3 eggs 1 cup sour milk (1 tablespoon vinegar plus enough milk to make 1 cup)CRISCO for deep fryingCombine the flour, baking soda, salt, nutmeg, and cream of tartar. In large mixing bowl, cream the 3/4 cup sugar and the Crisco; beat in eggs. Add flour mixture alternately with sour milk, beating just till blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8 inch thick. Cut with floured 2-1/2-inch doughnut cutter. Fry in deep Crisco heated to 365° till doughnuts are golden brown, about 2 to 3 minutes, turning once. Drain on paper toweling. Roll in granulated...

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HAM AND CHEESE FRITTATA

Preparation time: 15 minutes Total time: 45 minutes 4 servings 3 tablespoons CRISCO Oil 2 cups frozen shredded potatoes (or 2 Idaho or Russet potatoes, peeled and shredded)3/4 teaspoon salt, divided1/4 teaspoon freshly ground black pepper 1/2 pound baked ham, cut into 1/2 inch cubes6 eggs 3 tablespoons milk 1/4 teaspoon Italian seasoning 1 cup (4 ounces) shredded cheddar, Swiss or Monterey Jack cheese 3/4 cup chunky spaghetti spaghetti sauce, heatedHeat oven to 350°.Heat Crisco Oil in 10 or 12-inch oven proof skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes, or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula.Blend eggs with milk, Italian seasoning and remaining 1/4 teaspoon salt while potatoes are cooking. Stir eggs into potatoes.Bake covered at 350° for 10 minutes. Remove from oven. Stir gently. Smooth top. Sprinkle with cheese. Return to oven. Bake 10 minutes, or until cheese is melted and eggs are set. Cut into 4 wedges. Top with spaghetti...

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WAFFLES

Makes three 9-inch waffles 1-3/4 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 2 egg yolks, beaten1-3/4 cups milk 1/2 cup CRISCO, melted2 egg whites, stiffly beatenIn mixing bowl, combine the flour, baking powder, and salt.Combine egg yolks, milk, and melted Crisco; add to dry ingredients, beating just till blended. Carefully fold in stiffly beaten egg whites, leaving a few puffs of egg white–do not overmix. Bake in preheated waffle...

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HOMEMADE CRISCO WHOLE WHEAT PANCAKE MIX

Makes 13-1/2 cups mix. 8 cups sifted all-purpose flour 2 cups whole wheat flour1 cup nonfat dry milk powder1/3 cup baking powder 1/4 cup sugar 1 tablespoon salt 2 cups CRISCO all-vegetable shortening or 2 CRISCO Sticks In large bowl, combine the flours, milk powder, baking powder, sugar, and salt. Cut in Crisco till mixture resembles coarse meal. Store in covered container up to 6 weeks at room temperature. To measure, stir mixture lightly. Spoon into measuring cup; level.To make Pancakes: In bowl, beat 1 egg; add 1 cup water. Stir in 2 cups Mix. Beat smooth. Bake on hot, lightly greased griddle. Turn when tops are...

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ZUCCHINI BLOSSOM FRITTATA

Makes 4 servings 2 tablespoons Crisco Pure Canola Oil 2-3 cloves minced garlic 1/2 cup chopped onion 1/4 cup chopped red pepper About 12 Zucchini Blossoms, washed and dried1 tablespoon chopped fresh basil 1/2 tablespoon chopped fresh oregano 4 large eggs Salt and pepper to taste Heat oven to 400ÔøΩF. In a large oven-proof skillet, heat the Crisco Pure Canola Oil over medium heat. Add the garlic, onion, and red pepper. SautÔøΩ about 1 minute. Add the Zucchini Blossoms and cook, stirring occasionally, for about 10 minutes until they are lightly browned. Add the basil and oregano and stir to mix well.In a medium bowl, whisk the eggs with salt and pepper to taste until well blended. Add to the skillet, and stir to blend well. Lower the heat and cook until the eggs are just set. Place the skillet in the oven and bake until done, about 15 to 20 minutes. Slice into wedges and serve. Can be served hot or at room temperature....

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