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S E N D F O R M O R E G R E A T WA F F L E R E C I P E S
Wa±es are so much more than just an average breakfast food. They're healthful and make
great brunches or desserts. Try . . .
Whole Wheat Waffles
Crisp 3-Grain Waffles
Pumpkin Spice Waffles
Yogurt Peach Waffles
Carrot Date Nut Waffles
Sourdough Waffles
Sweet Potato & Carrot Waffles
For a copy of these and more wonderful wa±e recipes, send $3.50 along with a self-addressed
stamped envelope to:
VillaWare
Attn: Wa±e Recipe O≠er
Box 603468
P.O.
Cleveland,
44103-0468
OH
Grilling R ecipes
Grilled Vegetables for Pizza
1 eggplant
3 zucchini
1 large yellow onion
2 cups mushrooms
1 ⁄ 2
about
cup olive oil
fresh garlic, peeled
oregano
basil
salt
fresh ground black pepper
red wine
Mix olive oil, garlic, spices and wine in large bowl. Slice veggies lengthwise in slices about
thick. Cut and separate onion into rings. Slice mushrooms. Marinate cut veggies in olive oil
1 ⁄ 2
mixture for about
hour, turning every 10 minutes or so. Sandwich the veggies between the 2
raised rib grills on your appliances and grill until cooked. Place on uncooked pizza and bake.
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Oatmeal Buttermilk Waffles
Cornmeal Waffles
Banana Pecan Waffles
Cinnamon Apple Waffles
Honey Wheat Bran Waffles
Macadamia Nut Waffles
Potato Waffles
8
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Salmon Steak
4 salmon steaks
1 egg yolk
1 ⁄ 2
cup sour cream
fresh mint, finely chopped
1 cup fish stock
salt and pepper
Mix egg yolk, sour cream, mint and fish stock. Season with salt and pepper and stir over low heat
until boiling. Grill salmon steaks for five minutes on each side. Serve with mint sauce.
Panini Sandwiches—A toasted
Italian Roll Sandwich
2 fresh panini rolls, 7 to 8 inches
6 thin slices mortadella ham
2 slices provolone cheese
4 slices fresh tomato
shredded lettuce
mayonnaise
Slice panini lengthwise and place bottom halves on grill. Place half the ingredients for each panini
on the bottom halves. Position the top halves and bring the grill lid carefully onto the panini.
Compress and hold top in position until tops of panini are toasted to your preference.
Quesadilla R ecipes
Red Pepper Quesadilla
4 large flour tortillas
1 cup Monterey Jack cheese – grated
1 ⁄ 2
cup fresh or frozen corn – thawed
1 ⁄ 2
scallion - thinly sliced
1 ⁄ 2
red bell pepper – seeded and chopped
2 tablespoons chopped cilantro
Alternative: substitute any leftover cooked vegetables for fresh vegetables.
3 ⁄ 8
"
Brush the outside of the tortillas with butter or margarine and lay one tortilla, butter
side down, into the baker. Layer cheese, corn, scallions, peppers and cilantro on the
tortilla. Place the second tortilla on top, buttered side out. Close the lid and bake for
3 – 4 minutes.
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