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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 package Mrs. Thomason's English muffins 1 16 ounce can Alaskan Pink Salmon, drained and cleaned 1 pound Mozarella cheese, grated 1 small bunch of fresh chives, chopped 2 tablespoons mayonnaise Sprinkle McIlhenny tabasco sauce Salt & Pepper Strips of smoked lox Parsley Instructions: Use Mrs. Thomason's English muffins for best results. Each serving will require one toasted English muffin sliced in two. Clean and drain one 16 oz. can of Alaskan Pink Salmon. Break the salmon up with a fork into a bowl. Chop a small bunch of chives to sprinkle into the salmon. Grate one pound of Mozarella cheese and add to the mixture. Add just enough mayonaise to bind. Sprinkle salt and pepper on top with plenty of McIlhenny Tobasco sauce. Spread even amounts of the mixture onto each English muffin and slice Muenster cheese slices into 1/4 inch strips. Make a criss-cross on top of the topped muffins and add just a bit of smoked lox and some parsley flakes for color. Broil until golden brown. Serve hot. Notes: We serve a variety of wonderful seafood breakfast dishes -- after all, we live at the beach! |
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