Patch - Homestyle in a hurry cookbook

Volume Measurements 1/4 teaspoon 1 mL
1/2 teaspoon 2 mL
1 teaspoon 5 mL
1 tablespoon = 3 teaspoons 15 mL
2 tablespoons = 1 fluid ounce 30 mL
1/4 cup 60 mL
1/3 cup 75 mL
1/2 cup = 4 fluid ounces 125 mL
1 cup = 8 fluid ounces 250 mL
2 cups = 1 pint =16 fluid ounces 500 mL
4 cups = 1 quart 1 L Weights 1 ounce 30 g
4 ounces 120 g
8 ounces 225 g
16 ounces = 1 pound 450 g Oven Temperatures 300 F 150 C
325 F 160 C
350 F 180 C
375 F 190 C
400 F 200 C
450 F 230 C Baking Pan Sizes Square
8x8x2 inches 2 L = 20x20x5 cm
9x9x2 inches 2.5 L = 23x23x5 cm Rectangular
13x9x2 inches 3.5 L = 33x23x5 cm Loaf
9x5x3 inches 2 L = 23x13x7 cm Round
8x1-1/2 inches 1.2 L = 20x4 cm
9x1-1/2 inches 1.5 L = 23x4 cm Morning Mix-Up Mary Patenaude
Griswold, CT Add a basket of warm muffins and a side of fresh fruit...breakfast is served! 2 c. frozen diced potatoes 1 c. cooked ham, chopped 1/2 c. onion, chopped 2 T. oil 6 eggs, beaten salt and pepper to taste 1 c. shredded Cheddar cheese In a large skillet over medium heat, saut potatoes, ham and onion in oil for 10 minutes, or until potatoes are tender.

Whisk eggs with salt and pepper. Reduce heat to low; add eggs to skillet. Cook, stirring occasionally, until eggs are set. Remove from heat and gently stir in cheese. Serves 4. Egg dishes are a terrific way to use up tasty tidbits from the fridge...ham, deli meats, chopped veggies and cheese.

Warm ingredients briefly in a skillet and scramble the eggs right in, or make a hearty overstuffed omelet. Kicked-Up Eggs Beckie Apple
Grannis, AR My familys favorite weekend breakfast...everyone loves it! Toasted English muffins with butter and jam complete the meal. 1/4 c. butter 1 c. cooked ham, diced 1 onion, chopped 1 green pepper, chopped 4-oz. salt 1/2 t. pepper 8-oz. pkg. shredded Cheddar cheese In a large, deep skillet, melt butter over medium heat. shredded Cheddar cheese In a large, deep skillet, melt butter over medium heat.

Add ham, onion, green pepper and mushrooms. Cook for 5 minutes, stirring often. Reduce heat to low; add eggs, salt and pepper. Do not stir for 2 minutes so egg whites can set. After 2 minutes, stir egg mixture and add cheese. Continue cooking, stirring gently, until eggs are softly scrambled.

Makes 6 to 8 servings. Are family members eating breakfast on the run? Any egg dish turns into a portable breakfast when rolled up in a tortilla or spooned into a pita round. California Omelet Christina Mendoza
Alamogordo, NM I enjoyed trying a similar omelet in El Cajon, California once while visiting my cousin there. I just had to try my hand at making my own version of it...this is the yummy result! 1 T. oil 3 to 4 eggs, beaten 1/4 c. shredded Monterey Jack cheese Heat oil in a skillet over medium-low heat. shredded Monterey Jack cheese Heat oil in a skillet over medium-low heat.

In a bowl, whisk eggs with milk, salt and pepper; pour into skillet. Cook until eggs are lightly golden on bottom and partially set on top. Sprinkle with remaining ingredients; carefully fold omelet in half so toppings are covered. Reduce heat to medium-low and cook, uncovered, about 10 minutes. Serves 2. We love breakfast foods, but it seems like theres never time to linger over them in the morning.

Enjoy an unhurried breakfast with your family...at dinnertime! An omelet or frittata is perfect. Just add a basket of muffins, fresh fruit and a steamy pot of tea. Scrambled Eggs Deluxe Marla Raines
San Angelo, TX So much more delicious than plain old scrambled eggs! 1 lb. bacon, cut into bite-size pieces 10 eggs, beaten 8-oz. pkg. cream cheese, cubed and softened salt and pepper to taste Place bacon in a large skillet over medium heat.

Cook until almost crisp. Reduce heat to low; add eggs and cream cheese. Cook until eggs are set. Season eggs with salt and pepper. Makes 4 to 6 servings. For savory egg dishes, a windowsill herb garden is terrific.

Mini pots of thyme, marjoram and chives dont need much care...and theyre always handy to pinch off and add as you cook. Eggs la Goldenrod Beckie Butcher
Elgin, IL A true comfort food...day or night! My grandmother used to make these eggs for my mother every Saturday morning. Many years later, whenever my mother could tell Id had a tough day, she would make this dish for me as a special dinner to cheer me up. 2 T. butter 2 T. salt pepper to taste 1/3 c. evaporated milk 2/3 c. water 2 eggs, hard-boiled, peeled and halved 3 slices bread, toasted Garnish: paprika Melt butter in a saucepan over medium heat. water 2 eggs, hard-boiled, peeled and halved 3 slices bread, toasted Garnish: paprika Melt butter in a saucepan over medium heat.

In a bowl, mix flour, salt and pepper; stir into butter. Combine milk and water. Gradually pour milk mixture over butter mixture, stirring until smooth. Separate egg whites and yolks. Finely chop whites and add to mixture in skillet; spread on toast. Mash yolks with a fork and sprinkle on top of toast.

Sprinkle with paprika. Makes 3 servings. Chop up hard-boiled eggs for a recipe in a jiffy...just use a pastry blender. Sausage Breakfast Pizza Audrey Lett
Newark, DE My kids were such fussy eaters in the morning...until I let them have pizza for breakfast! Now they love to help make our breakfast pizzas and even think up new toppings to add. 1 lb. sliced mushrooms 13.8-oz. tube refrigerated pizza dough 1 c. tomatoes, diced 2 c. shredded pizza-blend cheese 4 eggs, beaten In a skillet over medium heat, cook sausage and mushrooms until browned; drain. shredded pizza-blend cheese 4 eggs, beaten In a skillet over medium heat, cook sausage and mushrooms until browned; drain.

Unroll dough and press into a greased 13"x9" baking pan, covering bottom of pan and 2 inches up sides. Top dough with sausage mixture, tomatoes and cheese; pour eggs over top. Bake, uncovered, at 400 degrees for 13 to 15 minutes, or until crust is golden and eggs are set. Makes 6 to 8 servings. A fresh, fun side for breakfast...fruit kabobs! Just slide juicy strawberries, pineapple chunks, kiwi fruit slices and orange wedges onto wooden skewers.