3 Lg Eggs
¾ Cup Milk or Soy Milk
½ tsp Dry Mustard Bread – Day Old (Soaks better)
4 Tbsp Incredible Spread’Em
Mix eggs, milk and mustard together …. While warming skillet with Incredible Spread’Em in.
Drop bread into mixture, covering both sides of bread.
Cook until golden brown on both sides ….
-Al “The Garlic Guy” Moody
Quick Stuffing for Anything
Bagels for the amount of Stuffing you Require.
Incredible Spread’Em of course, all the FLAVOURING you’ll need.
Cut Bagels in half – Toast, spread Incredible Spread’Em on toasted bagel.
Cut into small pieces—stuff away!!
SAVE A STEP …………… don’t toast the Bagels, but “I prefer toasted for a full bodied burst of FLAVOUR”
2 cans un-drained of desired sandwich filling(i.e. – Tuna, Salmon, Flakes of Ham, Chicken etc.)
¼ Cup finely chopped Onion
¼ Cup finely chopped Celery
2 Tbsp Incredible Edible Spread’Em (not melted)
Mix all ingredients together.
Can be used as sandwich filling or can be used as stuffing in refrigerator Crescent Rolls, and follow baking directions on package.
-Al “The Garlic Guy” Moody
¼ Cup Whole meal Flour
3 Tbsp Incredible Spread’Em
¼ Cup Cheddar Cheese, grated
Pinch of cayenne
½ tsp Dijon Mustard
1 Egg yolk, slightly beaten
1 Tbsp Iced Water
Sift the flour into a bowl and rub in the Incredible Spread’Em, into small pieces.
Add cayenne and mix in the grated cheese with blade of knife.
(Alternatively, all this can be done in a mixer or food processor)
Stir the mustard into the egg yolk and stir into the mixture.
Add enough iced water to give soft but firm dough.
Wrap loosely in cling wrap and chill 1 hour in the refrigerator.
Roll out on floured board until about 1/8 inch thick and cut into small rounds.
Lay the biscuits on a greased baking sheet and bake at 400’ for 7 minutes or until golden brown and puffed up.
1 pkg Yeast
½ Cup Warm Water
3 CupWhole meal flour
1 ½ Cup Plain Flour
1 Tbsp Salt
2 Tbsp Bran
2 Tbsp Incredible Spread’Em
1 Cup Milk
¼ Cup Onion, finely chopped
1 Cup Mushrooms, chopped
Blend the yeast with 3 T of the water and leave for 10 minutes to froth.
Sift the flours and salt into a warmed bowl.
Add the bran and rub in the Incredible Spread’Em.
Make a well in the center and pour in the yeast liquid with the remaining water and milk.
Draw all the ingredients together and beat until the dough is smooth and comes cleanly away from the sides of the bowl.
Turn out on to a floured surface and knead for 5 – 8 minutes or until smooth and elastic.
Place in a greased bowl, cover with a damp cloth and leave in a warm place to rise until it has doubled its bulk.
Turn out on to a floured surface and knead in the onion and mushrooms a little at a time, using a little extra flour should the dough become too stick.
Knead for 2 minutes, then divide the mixture in half and shape into 2 loaves.
Place in two greased 2lb loaf pans, leave in a warm place and prove until the dough reaches the top of the pans.
Bake in a preheated hot oven 425’ for 20 minutes, then reduce the heat to 375’ for a further 30 minutes until the bread sounds hollow when tapped underneath.
Cool on wire tray.