Ellens Company Breakfast Recipes

ELLEN'S BUFFALO MEATLOAF

Ellen's Buffalo Meatloaf image

A delicious favorite, modified to be lower in fat and calories, and no one will know you didn't use ground beef.

Provided by ellenmoriah

Categories Buffalo and Bison Recipes

Time 1h50m

Yield 4

Number Of Ingredients 9

Ingredients

1 slice multigrain bread
1 pound ground buffalo meat
1 onion, diced
1 egg, lightly beaten
1 teaspoon mustard powder
¾ cup canned diced tomatoes, drained
1 teaspoon salt
1 dash ground black pepper
⅓ cup ketchup

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish.
Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.

Nutrition Facts : Calories 179 calories, Carbohydrate 12.6 g, Cholesterol 104.5 mg, Fat 3.7 g, Fiber 1.6 g, Protein 23.8 g, SaturatedFat 1.1 g, Sodium 954.9 mg, Sugar 7.3 g

ELLEN'S MUFFALETTA PASTA SALAD

Ellen's Muffaletta Pasta Salad image

This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!

Provided by Ellen Bancroft Ziegler

Categories Rotini Pasta Salad

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

1 (16 ounce) package rotini pasta
2 carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini
½ pound Genoa salami, cut into 1/2-inch cubes
½ pound Cheddar cheese, cut into 1/2-inch cubes
⅓ pound provolone cheese, cut into 1/2-inch cubes
½ sweet onion, cut into 1/2-inch pieces
½ cup 1/2-inch pieces pitted green olives
½ cup 1/2-inch pieces Kalamata olives
½ cup 1/2-inch pieces pepperoni
½ cup 1/2-inch pieces celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 53.2 g, Cholesterol 86.7 mg, Fat 43.2 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 16.6 g, Sodium 2597.4 mg, Sugar 6.1 g

COMPANY BREAKFAST

Company Breakfast image

I first had this at an in-laws! I'm not sure where she got the recipe, but I'm assuming it was from Company's Coming. I omit the green peppers as they don't agree with me. Great with fresh fruit. It has also been called "Christmas Morning Wife Saver".

Provided by Bonnie MacLeod

Categories Breakfast

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

14 -16 slices bread, crusts removed
1 slice ham
1/2 lb grated cheese
1/4 cup finely chopped onion
1/4 cup chopped green pepper
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon mustard powder
2 teaspoons Worcestershire sauce
1 dash Tabasco sauce
3 cups whole milk

Steps:

Using a greased 9" x 13" baking pan, put enough slices of bread to cover bottom of dish.
Cover bread with thin slices of ham, grated cheese, onions and green pepper.
Then cover with remaining bread.
In a large bowl beat eggs, salt, pepper, dry mustard, Worcestershire, Tabasco and milk.
Pour over bread.
Cover and refrigerate overnight.
In the morning, melt 1/2 cup butter or margarine and drizzle over the top.
Cover with crushed Corn Flakes.
Bake uncovered in 350 F oven for 1 hour.

Nutrition Facts : Calories 443.7, Fat 21, SaturatedFat 10.3, Cholesterol 250.3, Sodium 1137.8, Carbohydrate 40.2, Fiber 1.7, Sugar 10, Protein 22.9

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