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County Faretasty fresh (MCT) — One look at the mess in the kitchen and that special-day meal the children made for you can lose its appeal. We all remember the wonder of being old enough to cook for Mom and Dad. Make-ahead breakfasts families can enjoy Cookie dough gives muffins a flavor boost & As parents, we want to encourage the same excitement in our little darlings — only without the mess. A make-ahead break- fast lets you manage the chaos in the kitchen while allowing your children to take ownership of a piping hot meal and brightening everyone's day. Overnight French toast couldn't be easier to make and is perfect for little helpers. Soak the bread overnight, leaving space between the slices for it to puff up, and bake in the morning. The two baked egg dishes are a bit more com- plicated. One cradles the eggs in a cheese sauce and is elegant enough to serve for dinner — just add steamed vegetables. The other, from Mark Bittman's "How to Cook Everything: The Basics" (Wiley, $35), uses caramelized onions and cheese as the base for the eggs. etable works as a bed for the eggs, including roasted or mashed potatoes, squash, chopped aspara- gus or grated carrots. Just be sure the vegetables are cooked tender. Bittman suggests cooking the onions until soft and ten- der but not browned, but allowing them to brown a bit will only deepen the caramelized flavor. Also, don't cover the egg yolks with cheese or cheese sauce, so you can gauge when they're done. The eggs should come out of the oven while the yolks are still a little jiggly; oth- erwise, the yolk will be dry and rubbery. The baked egg tarts are scrumptious, but also a lot Bittman says any veg- MCT photo A new way to try eggs is by baking them. steamed of work. Our recipe tester offers several suggestions to ease preparation. Pillsbury's signature crescent roll dough is eas- ier to mold into oiled cup- cake pans than flattened bread slices. Bake the crescent roll crust alone for about 12 minutes, let cool, then fill and bake again according to recipe directions. Taco-size tortillas are another option. Heat them on both sides in a frying pan with olive oil, then mold into oversize muffin pans. Bake empty about 12 minutes, cool, fill and bake according to direc- tions. The recipe calls for cherry tomatoes, but grape tomatoes are a bit more manageable. Cut in half, squeeze out a little of the juice and place cut side down on the tart filling. BAKED EGGS IN A CHEESE SAUCE Serves 4 Ingredients: 2 tablespoons butter 2 tablespoons all-pur- pose flour meg to taste tard 1 1/4 cups shredded cheddar or Monterey jack cheese Salt, pepper and nut- 1 teaspoon dried mus- 2 cups milk chicken or other cooked meat 2 cups diced, cooked 4 eggs Nonstick cooking spray "Sausage: A Country- By-Country Photographic Guide With Recipes" By Nichola Fletcher DK Publishing, $22 If you're a sausage afi- cionado, you'll want to get your hands on "Sausage." If you don't have an appetite for sausage, this book might give you one. Fletcher, the highly visual "Sausage" takes readers on a veritable world tour. Ger- many, which alone pro- duces more than 1,000 types of sausage, is repre- sented by more than 40 vari- eties, from Kohlwurst (pork, pork fat, lungs, marjoram, thyme, mustard seeds and allspice) to Speckwurst (a blood sausage with onions and marjoram) and just about everything in between. Written by Nichola MCT photo In "Sausage: A Country-By-Country Photograph- ic Guide With Recipes" by Nichola Fletcher, takes readers on a veritable world tour. comes from; and each vari- ety gets two color photos as well as a breakdown detail- ing the type of meat used, the type of sausage it is (cooked, cured, dried, etc.) and the typical size. take the reader to Central and Eastern Europe, North Africa, Spain, Asia and elsewhere _ 330 sausages in all. Each entry is described (flavor and other character- istics); a map shows where that particular sausage Fletcher's sausage travels alternate sausages that will work. "Sausage" also features 48 recipes by chef Caroline Bretherton, ranging from the basic (pizza with sausage) to the more involved (char-grilled Sicil- ian sausages with lentil salad). Home cooks will appreciate that the recipes often offer two or three Should the book inspire you — and that's a pretty safe bet — there is a section on making your own sausages that includes a summary of skins and instructions on preparing and filling them and step-by-step lessons in making fresh, cooked, blood or other types of sausage. In all, the book is a valu- able addition to any meat- lover's or cook's collection. ALL NEW FACILITY Your One Stop Convenience Store ONE STOP 714 Walnut St., Red Bluff 5am to 11pm Mother's Day Breakfast Special Prime Rib Breakfast $ Comes with eggs, hash browns or home fries & toast 999 Mother's receive 15% Discount 6:30am-2pm 7875 HWY 99E LOS MOLINOS, CA 384-1265 No substitutions 2 for 500 $ Hamburger or Hot Dog Buns $ 199 8 ct, Find us on Facebook! facebook.com/nuwaymarket 2 for 600 3 for 500 $ $ +CRV 12 pks Bottles Platinum $999 $499 ea. Strawberries 1 lb. clamshell Sweet Ripe Asparagus $189 Fresh lb American or 3 for 500 $ Mayonnaise 30 oz. jar Western Family $199 lb. Western Family Yellow Mustard 9 oz. Potato Chips 8-9.5 oz. bags 69¢ Ruffles Grocery Specials 2 for 400 Italian $ 5.75-6 oz. cans Western Family Olives $179 Western Family Pickles 46 oz. jar $249 ea. Western Family Canned Beans 15 oz. cans 4 for 500 $ Soft Drinks Pepsi or Coca-Cola 2 Liter $249 Platinum Beer Bud Light 79¢ Coors or MGD Produce Specials $129 lb Mushrooms 8 oz. cello $299 Slice lb $229 lb Pineapples 1 pound asparagus, Instructions: Flatten each bread slice with a rolling pin. Brush each slice with the melted butter and place one slice in each of eight muffin tins. Place the remaining eight slices diagonally in each of the eight tins. Carefully press the bread slices into the muffin tins to form the base. Bake in a preheated 400-degree oven for 12 to 15 minutes until crisp and golden. Alternately, mold Pills- bury's crescent rolls or whole-wheat tortillas heated in a frying pan with oil into the tins and bake 12 minutes. Cool before filling. Stir in flour and mus- tard and cook until bubbly. Gradually stir in the milk and cook, stirring con- stantly, until thick and smooth. Stir in cheese until it is melted and the sauce is smooth. Taste, adding salt and pepper and nutmeg as needed. Stir in chicken and remove from heat. Make four indenta- tions in the sauce and break an egg in each. Lightly spray each egg with nonstick cooking spray. Bake uncovered for 15 to 20 minutes in a 375- degree oven. Serve with steamed asparagus. ___ BACON AND EGG CRISPY BREAD TARTS Serves 4 Ingredients: Olive oil spray for oil- skillet over medium heat and melt the 2 tablespoons butter. ing 16 slices white bread 1/2 cup butter, melted 5 ounces smoked bacon, diced 3 eggs cream grated Parmesan cheese Salt and pepper 1/2 cup whipping 2 tablespoons freshly 8 vine cherry tomatoes Instructions: Spray muffin tins light- ly with oil. Cut the crusts off the bread and discard. Around the world with 330 sausages BLACK CANYON ANGUS BEEF WE FEATURE Place medium cast-iron Meanwhile, heat a dry frying pan until hot, add the bacon and cook for two to three minutes until crisp and golden. Divide the bacon among the muf- fin tins. Beat together the eggs, cream, cheese and salt and pepper to taste in a bowl. Spoon into the muffin tins and top each with a cherry tomato or one or two grape toma- toes. Bake for 15 minutes or until set. muffin tins with partially cooked bacon or ham slices from the deli. Crack an egg in the base, brush the top with butter and bake at 350 degrees or until the egg is set and the white opaque, about 15 to 20 minutes. Another idea: Line the This recipe is adapted from "365 Ways to Cook: Delicious Variations on Favorite Foods" (Firefly Books, $19.95). 8049 Hwy 99E, Los Molinos, CA We Accept EBT "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY SPECIALLY CUT MEATS AT NO EXTRA CHARGE Prices good May 9 - May 15, 2012 Meat Bonanza Coming Saturday May 12th Annual Spring Wrapped Beef Fillet 12 oz. Bacon Meat Specials Pork Tri-Tips Boneless Chicken Drums or Thighs Fresh, Lean Ground Beef (Not to Exceed 20% Fat) fast. (MCT) — Bran muffins are a welcome addition to any break- A cup of blueberries adds moistness and flavor to Rebec- ca Miller Ffrench's best bran muffins recipe in "Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes" (Kyle, $24.95). The muffins were good, but made even better by adding a cup of chocolate cookie dough after combining the cereal and warm milk. A cookie dough heavy on cocoa powder and butter pro- duced the best results. The problem with muffins made with bran cereal is that they dry out quickly. ture. BEST BRAN MUFFINS Makes 12 muffins Ingredients: The added dough increases the yield but doesn't affect the tex- 2/3 cup whole-wheat flour 1 cup fresh blueberries Instructions: Preheat oven to 400 degrees. Line 12 muffin tins with paper liners. In a large mixing bowl, combine the bran cereal and luke- warm milk. Add cookie dough (recipe below) if desired. Let stand for several minutes to let cereal soften, and then mix. Add the egg and oil and stir until combined. Add the brown 2 cups 100 percent bran cereal, such as Kellogg's All-Bran 1 1/4 cups milk 1 large egg, lightly beaten 1/4 cup canola or vegetable oil 1/3 cup brown sugar 3 tablespoons honey 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup granola cereal 1/4 cup rolled oats Wednesday, May 9, 2012 – Daily News 5A sugar, honey, baking powder and salt. Stir until thoroughly mixed. Add the flour and mix until just combined. Fold in the blueberries. Spoon the batter into prepared tins and bake for 20 minutes or until a toothpick inserted in the center comes out clean. 384-1563 STAMPS ACCEPT FOOD WE REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS NO CARDS Save On Your Favorite Cuts of Meat. Watch For Details Coming Soon! Boneless Skinless Chicken Breast ! +CRV 12 pks Beer $899 +CRV ORDERS TO GO