Just For Mom - breakfast dishes - Recipe

Ebony, May, 2000 by Charlotte Lyons

Who deserves to be pampered more than your mother? All year long, she sacrifices--denying herself--to make sure that everyone else's needs in the family are met. So on this Mother's Day, lavish her with the kind of special attention and loving treatment that she won't forget

To show your appreciation and love, you can begin by surprising the lady of the house with a memorable breakfast in bed, complete with all the trimmings, including fresh flowers (younger children will need the help of an adult). Imagine her joy and excitement when she is presented with an eye-opening meal that could include such delicacies as Fluffy Waffles With Berry Compote, Baked Bacon, Grits And Eggs, Italian Vegetable Omelets, Lemon Blueberry Pancakes and some of the other items from the following recipes

With just a little effort, you can make this a day that any mother will cherish.

Happy Mother's Day!

Fluffy Waffles With Berry Compote

4 eggs, separated
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk or milk
1/3 cup vegetable oil

Heat waffle baker. In a small mixer bowl, beat egg whites until stiff but not dry. Combine flour, sugar, baking powder and salt in large mixer bowl. Add buttermilk, oil and egg yolks to flour mixture and beat until thoroughly blended. Fold egg whites into batter. Pour batter into center of lower half of waffle baker until it spreads to about 1 inch from edges. Cover and bake as manufacturer directs; do not lift the cover during baking time. Loosen baked waffle carefully with fork. Reheat baker before pouring next waffle (Batter can be made ahead of time and stored in the refrigerator.)

Yields 4 1/2 cups of batter (about 4 servings)

CALORIES 514, FAT 23.9G, CHOLESTEROL 184MG, FIBER 0.0, SODIUM 508MG.

Berry Compote

1 10-ounce package frozen red raspberries,
  thawed
2 tablespoons cornstarch
2 tablespoons sugar
1/2  cup frozen blackberries, thawed
  and drained
1/2 cup frozen blueberries, thawed
  and drained
1 teaspoon grated orange rind

Drain raspberries, reserving syrup. Combine cornstarch and sugar in small saucepan. Stir in reserved syrup and cook over medium heat until sauce is thickened. Stir in remaining ingredients; heat. Serve Berry Compote over waffles. Garnish with whipped cream and mint if desired.

Yields 1 1/2 cups (about 4 servings)

CALORIES 73, FAT 0.3G, CHOLESTEROL 0MG, FIBER 3.4G, SODIUM 2 MG

Baked Bacon, Grits And Eggs

1 cup white hominy grits or white
  hominy quick grits
4 tablespoons butter or margarine
2 crisp bacon slices, crumbled
6 eggs

Heat oven to 350 degrees. Prepare grits according to package directions. Stir in 2 tablespoons of butter and bacon. Pour grits mixture into ungreased 11x7-inch baking dish. Make 6 depressions in grits with back of spoon, about 2 inches apart. Carefully break one egg into each depression. Melt remaining butter; pour over eggs. Sprinkle with pepper. Bake uncovered for 15 minutes, or until the eggs are done.

Yields 6 servings

CALORIES 239, FAT 13.2G, CHOLESTEROL 203MG, FIBER 0.0, SODIUM 165MG

Breakfast Risotto

4 cups cooked brown rice
1/2 cup raisins
  Dash cinnamon
1 cup milk
2 cups shredded Gjetost cheese

Combine all ingredients in medium saucepan over medium heat, stirring occasionally until ingredients are hot and cheese is melted. Serve with fresh fruit if desired.

Yields 6 servings

CALORIES 694, FAT 16G, CHOLESTEROL 41MG, FIBER 0.5G, SODIUM 250MG

Lemon Blueberry Pancakes

1 egg
1 cup all-purpose flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons grated lemon rind
1 teaspoon lemon juice
1/2 cup fresh or frozen blueberries
  (thawed and well-drained)

Beat egg with hand beater until fluffy; beat in remaining ingredients, except blueberries, until just smooth. Stir in blueberries. Grease heated griddle if necessary. (To test griddle, sprinkle with few drops of water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tablespoons of batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

Yields about nine 4-inch pancakes (about 3 servings)

CALORIES 324, FAT 13.0C, CHOLESTEROL 69MG, FIBER 0.8G, SODIUM 768MG

Cheesy Chicken Hash

2 teaspoons olive oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1 1/2 cups chopped celery (with leafy
  tops)
2 teaspoons dried thyme
1/2 teaspoon pepper
2 cups sliced mushrooms
1/4 cup warm cognac or brandy
  (optional)
1 1/2 cups chicken broth
2 cups cubed, cooked chicken or
  turkey
2 cups peeled, cubed potatoes
1 cup shredded Jarlsberg cheese or
  hickory smoked Jarlsberg

Heat oil in large heavy skillet until it is nearly smoking. Add onion and garlic; cook and stir for 2 minutes. Add celery and thyme; continue to cook for 2 minutes. Add pepper and mushrooms and cook on low heat, stirring occasionally. until mushrooms are browned, about 4 to 5 minutes. Remove from heat, pour cognac over all and light with match to burn away alcohol. Add broth, chicken and potatoes and cook, stirring over medium high heat until potatoes are tender and liquid is almost gone. Stir in cheese. Serve on a bed of cooked green vegetables, such as bok choy or broccoli.