Strawberries Romanoff Muffins
INGREDIENTS:
6 tb Each Dijon mustard and -cored and thinly sliced
-honey 4 Egg whites, room
2 ts . caraway seeds -temperature
6 English muffins, split and 1 L/3 cups cheddar cheese,
-toasted -finely grated
2 tb Butter or margarine 1/2 ts Paprika
12 sl Canadian bacon -Salt and pepper to taste
-(approximately 1 Ib.) -Parsley sprigs
1 lg Granny Smith apple, peeled, -Apple slices
6 tb Each Dijon mustard and -cored and thinly sliced
-honey 4 Egg whites, room
2 ts . caraway seeds -temperature
6 English muffins, split and 1 L/3 cups cheddar cheese,
-toasted -finely grated
2 tb Butter or margarine 1/2 ts Paprika
12 sl Canadian bacon -Salt and pepper to taste
-(approximately 1 Ib.) -Parsley sprigs
1 lg Granny Smith apple, peeled, -Apple slices
Combine mustard, honey and car-away seeds; spread 1 tablespoonful on each muffin half. In a large skillet, melt butter and saut Canadian bacon slices until thoroughly heated, turning once. Remove with slotted spoon. Saut apple slices lightly in drippings. Arrange Canadian bacon slices and apple slices on muffins; place on baking sheet. In a large bowl beat the egg whites until stiff peaks form. Fold in cheddar cheese, paprika, salt and pepper. Mound on muffins, spreading evenly over topping. Broil in a preh eated broiler until puffed and golden, about 1 minute. Garnish with a parsley sprig and additional apple slices. Serves 6. From the files of Al Rice, North Pole Alaska. Feb 1994