Post by ellise on Jul 22, 2005 19:03:21 GMT 10
Source: Ladies' Home Journal Magazine, March, 1993
Each variation yields 4 servings
HAWAIIAN:
Split and toast 4 bagels.
Spread cut sides lightly with Dijon mustard.
Divide 1 cup pineapple cottage cheese evenly over bagel halves.
Cut 4 slices baked ham in half and place each on 1 bagel half.
SOUTHWESTERN:
Combine 1-1/2 cups (5 oz.) Monterey jack cheese, 1/3 cup each diced pimiento and green chile,
1 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper in bowl.
Sprinkle onto cut sides of 4 bagels, split and toasted. Broil 4 inches from heat source until cheese is melted.
SOUTHERN BELLE:
Combine 1/2 cup smooth peanut butter
2 teaspoons honey in small bowl.
Spread 1 tablespoon peanut butter-honey on cut sides of 4 cinnamon-raisin bagels, split and toasted. Top with 2 medium bananas, sliced thin.
VERMONTER:
Preheat broiler.
Arrange 4 bagels, split and toasted, cut sides up on cookie sheet.
Top each with
1 slice tomato
1 ounce sliced Cheddar cheese
1/2 slice cooked bacon.
Broil until cheese is melted.
OREGONIAN:
Spread 3 tablespoons chocolate-hazelnut spread evenly on cut sides of 4 bagels, split and toasted. Top with 1 medium pear, peeled and sliced thin, or 4 canned pear halves, drained, patted dry and sliced thin.
NEW YORKER:
Split and toast 4 bagels.
Combine
1 container (4 oz.) whipped cream cheese
2 ounces smoked salmon, cut into slivers
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dillweed
1/8 teaspoon each salt and freshly ground pepper in bowl.
Spread on cut sides of split and toasted bagels.
MIDWESTERN:
Combine
1 container (4 oz.) whipped cream cheese with chives
2 ounces ham, diced
2 teaspoons honey mustard
1/8 teaspoon freshly ground pepper.
Spread on cut sides of 4 bagels, split and toasted.
CALIFORNIAN:
Combine
1 cup ricotta cheese
1/3 cup each diced radishes and seeded and diced cucumbers
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon grated lemon peel.
Spread on cut sides of 4 bagels, split and toasted.
Each variation yields 4 servings
HAWAIIAN:
Split and toast 4 bagels.
Spread cut sides lightly with Dijon mustard.
Divide 1 cup pineapple cottage cheese evenly over bagel halves.
Cut 4 slices baked ham in half and place each on 1 bagel half.
SOUTHWESTERN:
Combine 1-1/2 cups (5 oz.) Monterey jack cheese, 1/3 cup each diced pimiento and green chile,
1 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper in bowl.
Sprinkle onto cut sides of 4 bagels, split and toasted. Broil 4 inches from heat source until cheese is melted.
SOUTHERN BELLE:
Combine 1/2 cup smooth peanut butter
2 teaspoons honey in small bowl.
Spread 1 tablespoon peanut butter-honey on cut sides of 4 cinnamon-raisin bagels, split and toasted. Top with 2 medium bananas, sliced thin.
VERMONTER:
Preheat broiler.
Arrange 4 bagels, split and toasted, cut sides up on cookie sheet.
Top each with
1 slice tomato
1 ounce sliced Cheddar cheese
1/2 slice cooked bacon.
Broil until cheese is melted.
OREGONIAN:
Spread 3 tablespoons chocolate-hazelnut spread evenly on cut sides of 4 bagels, split and toasted. Top with 1 medium pear, peeled and sliced thin, or 4 canned pear halves, drained, patted dry and sliced thin.
NEW YORKER:
Split and toast 4 bagels.
Combine
1 container (4 oz.) whipped cream cheese
2 ounces smoked salmon, cut into slivers
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dillweed
1/8 teaspoon each salt and freshly ground pepper in bowl.
Spread on cut sides of split and toasted bagels.
MIDWESTERN:
Combine
1 container (4 oz.) whipped cream cheese with chives
2 ounces ham, diced
2 teaspoons honey mustard
1/8 teaspoon freshly ground pepper.
Spread on cut sides of 4 bagels, split and toasted.
CALIFORNIAN:
Combine
1 cup ricotta cheese
1/3 cup each diced radishes and seeded and diced cucumbers
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon grated lemon peel.
Spread on cut sides of 4 bagels, split and toasted.