MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Sausage Bagels
Categories: Pork, Breads, Vegetables, Cheese
Yield: 4 Servings

6 oz Sausage
1 lg Tomato; thin sliced
3 tb Spinach dip
4 sl Emmenthaler Swiss cheese
4 Soft bagel thins
3/4 ts Greek seasoning
1 Egg white
1/2 ts Pepper

MMMMM----------------------GREEK SEASONING---------------------------
1 1/2 ts Dried oregano
1 ts Dried mint
1 ts Dried thyme
1/2 ts Dried basil
1/2 ts Dried marjoram
1/2 ts Dried minced onion
1/4 ts Dried minced garlic

GREEK SEASONING: In a sm bowl, combine all ingredients.
Store in an airtight container in a cool dry place for
up to 6 months. Yield: about 2 tablespoons.

Set oven @ 425+|F/218+|C.

Slice tomato.

Place bottom halves of bagels in a baking dish; top
with tomato. Sprinkle with Greek seasoning and pepper.

Combine spinach dip, sausage, and egg white; divide
mixture over tomatoes and flatten with back of spoon.
Bake 10-15 minutes or until sausage is thoroughly
cooked.

Top with cheese and top halves of bagels. Bake 1-2
minutes or until cheese melts. Serve.

Complete your meal with hash browns and fresh cut
fruit or fruit pastries.

Your bagel can also be served open-faced and topped
with Hollandaise sauce.

Recipe from: http://www.publix.com

Uncle Dirty Dave's Archives

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... Those who don't smoke end up dead too but with better smelling breath.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Water Bagels
Categories: Breads
Yield: 18 Bagels

1 c Milk; scalded
1/4 c Butter
1 tb Sugar
1 ts Salt
2 1/4 ts Pkg active dry yeast
2 lg Eggs
3 3/4 c All-purpose flour
2 qt Water; almost boiling
1 tb Sugar
1 Egg white; beaten

Set oven @ 400ºF/205ºC.

Combine the scalded milk, butter, sugar and salt. Warm
gently to a temperature of between 105ºF/41ºC and
115ºF/46ºC. Remove from the heat and add and dissolve
the yeast in the mixture. Wait 3 minutes while the
yeast works. Blend in the eggs and flour.

Knead this soft dough for 10 minutes, adding flour if
needed to make it firm enough to handle. Place in a
greased bowl, cover and let rise until doubled in bulk.
Punch down and divide into equal parts (one part for
each finished bagel).

Roll each piece into a rope about 7" long and tapered at
the ends. Wet the ends and form a doughnut-shaped ring
from each rope. Cover and let rise on a floured board
for about 15 minutes. Place in a refrigerator for 2
hours to firm up the dough.

Bring the water to a boil and add the sugar. Drop the
rings, one at a time, into the boiling sugar water. When
the bagels surface, turn them over and cook another 3
minutes. Skim the bagels out of the water and place on
an ungreased baking sheet. Coat each with beaten egg
white. Bake in the oven until golden brown (The longer
you bake, the crisper the bagel).

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... The possibility of having a dream come true makes life interesting
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)