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5 cups KELLOGG'S RICE KRISPIES 3 large egg whites 3/4 cup fat-free milk 1/4 teaspoon salt, or to taste 12 slices day-old white or wheat bread Approximately 1/4 cup Dijon mustard, or to taste 6 medium-thick slices smoked ham 6 medium-thick slices Swiss, American, or Cheddar cheese 1 tablespoon butter, melted, or olive oil
Try this take on an old favorite. RICE KRISPIES replace the crunch of the fried bread and provide an interesting texture to bite into. You can use different cheeses and mustards to give these your own stamp. Serves 6
1. Place RICE KRISPIES in a resealable plastic bag. Seal the bag and, using a rolling pin, lightly crush the cereal to make a medium crumb. Open the bag and measure the crumbs; you should have 2 cups. Transfer the crumbs to a shallow dish and set aside.
2. Preheat oven to 450°F.
3. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray. Set aside.
4. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
5. Place 6 slices of bread on a flat surface. Using a spatula, coat the bread with a layer of mustard-as thick or as thin as you like. Place a piece of ham and then a slice of cheese on top of eachpiece. Top each with a remaining slice of bread.
6. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
7. Place the coated sandwiches in the prepared baking pan. When all sandwiches are in the pan, give a light drizzle of melted butter (or olive oil) to each one.
8. Bake in the preheated oven, without turning, for about 15 minutes, or until crisp and golden brown.
9. Remove from oven and serve with additional mustard on the side.
Stuffed Zucchini Boats
3 medium zucchini, trimmed and well washed 1/2 cup finely diced celery 3 tablespoons minced onion 1/4 cup water 3/4 cup finely diced button mushrooms 1/2 cup canned chicken broth 1 teaspoon dried basil 1 teaspoon dried thyme Salt and freshly ground pepper to taste 1 cup diced fresh tomato 1/2 cup KELLOGG'S ALL-BRAN 2 teaspoons grated Parmesan cheese
Although these delectable stuffed zucchinis make a marvelous accompaniment to roasts, they also make a terrific luncheon dish. Delicious hot, they may also be served at room temperature. Serves 6
1. Place the whole zucchini in a steamer basket over boiling water, cover, and steam for about 15 minutes, or until crisp-tender. Remove from the steamer and set aside to cool slightly.
2. When cool enough to handle, cut in half lengthwise and, using a tablespoon or melon baller, carefully scoop out the interior pulp, leaving a 1/4-inch-thick shell. Set the shells aside.
3. Roughly chop the pulp and set aside.
4. Preheat oven to 350°F.
5. Line a baking pan with aluminum foil. Lightly spray with nonstick cooking spray. Set aside.
6. Combine the celery and onion with the water in a medium saucepan over medium heat. Cook, stirring frequently, for about 4 minutes, or until the onion is very soft. Stir in the mushrooms along with the reserved zucchini pulp and cook for 2 minutes.
7. Add the chicken broth, basil, and thyme and bring to a boil. Season with salt and pepper to taste and remove from the heat.
8. Stir in the tomato and ALL-BRAN. When well combined, generously mound the stuffing into the zucchini shells. Sprinkle with Parmesan cheese and transfer to the prepared baking pan.
9. Bake in the preheated oven for about 25 minutes, or until very hot and golden on the top. Remove from oven and serve immediately.
RICE KRISPIES(r) Cookies
1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 cup KELLOGG'S RICE KRISPIES 1 cup quick-cooking oats 1/2 cup shredded coconut
Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the coconut supplies extra sweetness. If you want to really take them over the top, add chopped nuts and/or raisins. Makes about 21/2 dozen
1. Preheat oven to 350°F.
2. Lightly coat 2 large cookie sheets with nonstick cooking spray. Set aside.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
5. Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
6. Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
7. Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
8. Remove from oven and transfer cookies to wire racks to cool.
9. When cool, store in an airtight container.
Excerpted from The Kellogg's Cookbook by Judith Choate Copyright © 2006 by Kellogg NA Co.. Excerpted by permission.
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