A bunch of bagel recipes

Yield: 1 servings

Measure Ingredient
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Slice Pumpernickel Bagel in half. Top each half with tomato slice.Melt and heat 6 oz. cheddar cheese, dash of mustard, dash of cayenne pepper, dash of Worchestershire Sauce and half a cup of ale.

Cook until smooth. Cover each bagel half with sauce. ITALIAN PIZZA BAGEL: Slice Garlic Bagel in half. Spread each half with tomato sauce,pepperoni slices, parmesan cheese. Top with shredded mozzarella cheese. Place under broiler and heat until cheese is melted. A RUSSIAN FAVORITE: Slice Onion Bagel in half and spread each half with sour cream. Dot ½ teaspoon of caviar on top of sour cream (1 inch apart). Between each dot of caviar, place a thin slice of hard boiled egg. BAGELS BENEDICT: Slice Plain Bagel in half and toast. Place 1 slice of cooked Canadian bacon on each toasted half and 1 poached egg on each bacon slice.Top with Hollandaise sauce and garnish with fresh chopped parsley. BAGELS A LA QUEEN: Slice Sprouted Wheat Bagel in half and toast. In a sauce pan, makeyour favorite white sauce. While heating, stir in ½ cup diced, cooked chicken, ¼ cup mushrooms, ⅛ cup green peppers, and adash of white wine. When sauce thickens, pour over bagel halves. ALOHA!: Slice Cinnamon-Raisin Bagel in half.

Toast each half. Cover with cottage cheese and top with a pineapple ring. THE RED, WHITE, AND BLUE: Blueberry Bagel in half. Top each half with cream cheese and strawberry jam. TUNA MELT: Slice Whole Wheat Bagel in half. Top each half with tuna, a tomate slice, and a slice of American Cheese. Place under broiler and hear until cheese is melted. THE TRADITIONAL ALL AMERICAN: Slice Plain Bagel in half and spread with cream cheese. Top with smoked salmon and your choice of sliced onions or tomatoes. THE OVER-STUFFED SUB: Slice Pumpernickel Bagel in half. Spread Thousand Island dressing onone half and Dijon Mustard on the other half. Take bottom bagel half and place a slice of turkey, ham, roast beef, Swiss cheese, tomato, and lettuce. Cover with top half of bagel. THE HAPPY CRAB: Slice Onion Bagel in half. Mix together ½ cup crabmeat, ⅛ cup chopped onion, ⅛ cup chopped celery, ⅛ cup mayonnaise, ¼ cuphredded cheddar cheese, salt and peper, and spread mixture overeach half. Place under broiler and heat until cheese melts. SCOTCH EGGS: Take 1 hard boiled egg and cover with 1 ounce of pork sausage. Take 1 plain leftover bagel and make into bread crumbs with salt andground sage. Dip sausage-coated egg into raw egg and roll into bagel crumb mixture.

Fry 5 to 6 minutes in saucepan turning occasionally. Serve hot or cold. Serve with your favorite bageland jam. WEST COAST HEALTH BAGEL: Sprouted Wheat Bagel in half and spread with softened cream cheese.

Submitted By SAM LEFKOWITZ On 08-02-95

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