Instructions:

-----------------------------------BATTER-----------------------------

----- 3 Eggs,large 1 c Flour,all-purpose,sifted 3 t Baking powder 1/2

c Milk,low-fat 2 T Vegetable oil 2 Bananas,large,ripe,mashed

-----------------------------TOPPING----------------------------------

1 Banana,sliced Honey,warmed Maple syrup,warmed 1/4 c Pecans,chopped

According to NBC sportscaster Ahmad Rashad, men and women behave very

differently in the kitchen.

"When men cook, it usually looks like a disaster area," says the

former Minnesota Viking.

"And there's no rhyme or reason to what they make.

My father sometimes cooked chicken for breakfast.

And when he cooked, everything came out six times bigger than when Mom

cooked.

" Rashad's father prepared banana pancakes for him when he was a

little boy, back in Tacoma, Washington.

Washad, in turn, makes them for his 5-year-old daughter, Condola

Phylea.

On Super Bowl Sunday, he promises, she'll be starting off her day with

a short stack.

1.

In a mixing bowl, using a hand or electric mixer, beat eggs for 2

minutes until frothy.

Add flour, baking powder, milk and oil.

Stir in bananas.

2.

On a hot griddle, pour 1/4 cup batter for each pancake.

Cook until edges become dry, about 2 minues per side.

Top with banana slices.

Drizzle with honey or maple syrup and sprinkle with pecans.

Notes:

Instructions:

APPLE SAUSAGE BREAKFAST RING Yield: 6 servings 2 lb Lean unflavored

bulk sausage 2 Lg, eggs 1 1/2 c Crushed butter crackers -(Ritz or

HiHo) 1 Grated apple, peeled 1/2 c Minced onion 1/4 c Milk Combine

all ingredients, mix well and press into a ring mold lined with wax

paper or plastic wrap.

Chill overnight.

Unmold, removing paper.

place onto baking sheet with raised edges.

Bake at 300 degrees for 1 hour.

Suggestion: Fill center ring with scrambled eggs before serving.

A breakfast favorite for holidays.

Notes:

Instructions:

Yield: 6 servings ---------------------------BON APPETIT TBTC

1990--------------------------- 1 lb Bacon 1 Onion, chpd 8

Eggs, beaten 1 lb Russet potatoes, peeled, -grated 2 3/4 c Sharp

cheddar, grated 1 ds Pepper Preheat oven 350 F.

Grease 9x13" glass baking dish.

Microwave bacon, remove.

Add onion to bacon fat, microwave; remove.

Combine eggs,potatoes, cheese, and pepper.

Crumble bacon and mix into egg mixture.

Add onions.

Pour into prepared baking dish.

Bake until center is set, 45 mins.

Cut into squares.

Paula in Manhattan paulab@pipeline.

com

Notes:

Instructions:

Killarney Cove Bed and Breakfast Federal Way, Washington 2

tablespoons butter 1/4 cup finely chopped onion 1 cup sliced mushrooms

1/2 cup cubed ham or smoked sausage 3/4 cup sour cream 1/4 teaspoon

ground black pepper 2 teaspoons minced fresh dill or 1 teaspoon dried

dill weed 8 eggs 4 tablespoons freshly grated Parmesan cheese Preheat

the oven to 500oF.

In a large skillet over medium heat, melt the butter.

Add the onion, mushrooms, and ham; sauti until the onion is soft.

Divide the mushroom mixture evenly among four (4) greased ramekins or

small casserole dishes.

In a small bowl combine the sour cream, ground pepper, and dill.

Divide the mixture evenly among the ramekins, then smooth it in a

circle to create a depression in the middle of each dish.

Break two (2) eggs into each depression, making sure that the eggs do

not touch the edges of the dish (or they will cook unevenly).

Top each with one (1) tablespoon of the grated cheese.

Bake until the eggs are set (7 to 10 minutes).

Serves 4.

Notes:

Instructions:

Yields 8 Servings 8 Slices Bread 1 tsp

Vanilla Extract 12 oz Evaporated Skim Milk 3/4 tsp

Cinnamon, Ground 4 Eggs 1/4 Cup Brown Sugar Lightly

coat a (9"x13"x2") pan with non-stick vegetable spray.

Arrange the bread slices in the bottom of the pan.

Combine all the remaining ingredients.

Mix thoroughly using a whisk or an egg beater.

Pour the mixture evenly over the bread.

Cover tightly.

Refrigerate for at least several hours.

Preheat the oven to 350 degrees.

Spray the bread with non-stick vegetable spray.

Bake until lightly browned (30-35 minutes).

Serve hot with maple syrup, powdered sugar and cinnamon.

Notes:

Servings :4

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

5 tablespoon margarine

2 large onions -- sliced thinly

6 tomatoes -- peeled, sliced

1 tablespoon fresh basil -- chopped fine

1 1/2 teaspoon hot pepper sauce

4 large eggs

salt -- to taste

black pepper -- to taste

Instructions:

1.

Grease 4 ramekins or serving dishes with a tablespoon of margarine.

Heat oven t 350 degrees.

2.

In a heavy saucepan or skillet, melt remaining 4 tablespoons

margarine.

Saute t e onions until tender and translucent.

Add tomatoes, basil, hot pepper sauce, salt and epper to taste.

Simmer, stirring often, for 10 minutes.

3.

Pour the mixture evenly into the ramekins.

Top each with an egg.

Bake 6-10 minu es or until eggs are done to your taste.

While still hot, sprinkle 1 tablespoon shredde cheese over top if

desired.

Serve immediately.

Notes:

Instructions:

Yields 4 Servings 1 Ripe Banana, Mashed 1/2 tsp

Vanilla 1 Egg 2 tsp Vegetable

Oil 1 Egg White 4 Slices Whole Grain

Bread 1/4 Cup Milk Beat the banana, egg, egg white, milk and

vanilla together in a small bowl.

Warm the oil in a large non-stick skillet over medium high heat.

Dip each piece of bread into the batter, turning them to coat both

sides.

Fry until brown on both sides.

Serve with yogurt and fresh fruit, fruit syrup, etc.

Notes:

Instructions:

5 slice bread; cubed 1/2 lb

sharp cheese; grated 2 cup milk 3

eggs 1/2 teaspoon salt 1/2

teaspoon dry mustard

----ADD 1 OF FOLLOWING ADDITIONS--- 1 lb

sausage; fried, drained, crumbled 2 cup ham;

cubed ----OPTIONAL EXTRAS---- 1

mushrooms 1 chilies

1 Worcestershire sauce Mix bread cubed

and cheese and place in a buttered, 9x9-inch baking dish.

Mix the remaining ingredients, including meat and any extras, and

pour over the bread and cheese.

Cover and let sit in the refrigerator overnight.

Bake at 350 degrees for 45 minutes to 1 hour, or until set and golden

brown on top.

Serves 6-8.

Notes:

Instructions:

4 each potatoes; medium 4 each

bacon; strips, cubed 3 each eggs;

large 3 tablespoon milk 1/2 teaspoon

salt 1 cup ham; cooked, small cubes 2

each tomatoes; medium, peeled 1

tablespoon chives; chopped Boil unpeeled potatoes 30

minutes.

Rinse under cold water, peel and set aside to cool.

Slice potatoes.

In a large frypan cook bacon until transparent.

Add the potato slices; cook until lightly browned.

Meanwhile blend eggs with milk and salt.

Stir in the cubed ham.

Cut the tomatoes into thin wedges; add to the egg mixture.

Pour the egg mixture over the potatoes in the frypan.

Cook until the eggs are set.

Sprinkle with chopped chives and serve at once.

Notes:

Servings :12

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

1 1/2 cup sugar

1 egg

2 cups all-purpose flour

2 teaspoons double-acting baking powder

1 1/2 teaspoon baking soda

1 1/4 teaspoon salt

1 1/2 cup buttermilk

2 cups fresh blueberries

1 1/4 cup butter -- cold

1 1/2 cup flour

1 teaspoon cinnamon

1 1/2 teaspoon ground nutmeg

1 1/2 cup sugar

Instructions:

Cream butter and sugar. Beat in egg. Sift dry ingredients together and

add, altern

tely with buttermilk, to butter mixture. Pour into well-greased 9 x 13

pan. Top with bl

eberries. Mix sugar, flour, and spices. Cut butter into tablespoons

and blend into dry

ngredients with a pastry blender. Mixture should be crumbly. Sprinkle

over blueberries.

Bake at 350 degrees for 35 minutes.

Notes:

Instructions:

10 oz frozen hash brown potatoes

1 (country-style)

3 tablespoon vegetable oil

1 salt, to taste

8 oz bulk light sausage

4 eggs; beaten or... egg substite

4 flour tortillas; warmed

1 (7- to 8-inch)

1/2 cup prepared tomato salsa

In large nonstick skillet cook hash browns in oil as package directs.

Season with salt. In medium skillet over medium heat break up and

cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add

eggs to skillet; cook and stir until eggs are set. To serve, spoon

hash browns and sausage mixture down center of each tortilla,

dividing equally. Fold sides over and secure with picks. Serve with

salsa.

Notes:

Instructions:

I had this on one of my trips in the White Mountains, and it surprised

me how simple it was, and that many people don't think of it. Adjust

the quantities for size of group. It is excellent for that first

morning, though prepackaging the fruit cocktail would eliminate the

cans.

serves 3

1 12oz. can fruit cocktail

2 cups granola

anything else you wish to add (sugar, milk, cocoa, etc)

Combine the ingredients and serve cold, or warm them. It's even better

hot!

This recipe was submitted by Michelle Blank

Notes:

Instructions:

10 eggs 1 lb ground,

fully cooked ham 1 lb bulk pork sausage 1

1/2 cup soft bread crumbs 1/2 cup

milk 2 tablespoon dried parsley flakes 1

tablespoon prepared horseradish In a large bowl, lightly

beat 2 eggs.

Add the ham, sausage, bread crumbs, milk, parsley and horseradish;

mix well.

Press into a greased 6-cup ring mold.

Bake at 350 for 1 1/4 hours.

Towards the end of the baking time, prepare scrambled eggs with the

remaining eggs, seasoning as desired.

Remove ring from oven and drain juices; unmold into a serving

platter.

Fill the center with scrambled eggs.

Serve immediately.

Notes:

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

12 sausage links

2 cups pancake mix

2 cups milk

1 egg

2 tablespoon margarine -- melted

2 apples -- grated

1 1/4 teaspoon ground cinnamon -- optional

Instructions:

* Use 12 precooked sausage links; either turkey, pork, or beef.

1. Use a heavy skillet. Do not preheat. Place sausage links in

cold skillet, turn

eat to low and cook, turning links several times. Turn heat to medium

and continue cook

ng links until they are thoroughly cooked and brown. Drain and keep

links warm.

2. To prepare pancakes, combine pancake mix, egg and milk. Blend

until smooth, add

ng a bit more milk if necessary to make a thin batter. Add in the

melted margarine, gra

ed apples and cinnamon; blend well.

3. Using a heavy griddle, preheat; with a paper towel rub a tiny

bit of oil onto h

t griddle. Pour batter, making 4-inch circles. Cook until bubbles

appear and bottom is

lightly browned when edge is lifted. Turn pancakes over and cook on

other side until br

wned.

4. Roll one sausage link in each pancake, place seam side down on

serving plate. S

rve immediately with maple syrup, or use a topping of applesauce and

sour cream. For a

ifferent taste, try using yogurt as a topping.

Notes:

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces pork sausage, bulk

6 large eggs

2 large egg whites

2 tablespoons water

1 tablespoon chives -- minced

1 cup low-fat (1% milk fat) milk

2 tablespoons all-purpose flour

1/4 teaspoon white pepper

1/8 teaspoon salt

1/2 cup Swiss cheese (2 ounces) -- shredded

Paprika

In a 10-inch nonstick skillet, cook the sausage over moderate heat

until cooked

through. In a medium-size bowl, whisk together the eggs, egg whites,

water, and

chives. Pour over sausage in skillet. Cook, gently scrambling the eggs

with a

wooden spoon, for 5 minutes or just until firm yet moist. Spoon into 4

lightly

greased 10-ounce custard cups. In a medium-size saucepan, whisk

together the

milk, flour, pepper, and salt. Cook over moderate heat, whisking

constantly,

until mixture starts to thicken. Cook and whisk for 2 minutes more or

until

thickened. Stir in the Swiss cheese until melted. Spoon the cheese

mixture over

the eggs. Cover and refrigerate for 8 to 24 hours. Preheat oven to

350 F. Bake

casseroles, covered, for 40 minutes or until heated through. Sprinkle

with

paprika before serving. Makes 4 main-dish servings.

Per serving (excluding unknown items): 118 Calories; 6g Fat (50%

calories from

fat); 10g Protein; 4g Carbohydrate; 275mg Cholesterol; 175mg Sodium

Notes:

Servings :6

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 eggs

2 cups buttermilk

2 tablespoon butter -- melted

Instructions:

Sift together dry ingredients. Beat eggs until light. Gradually beat

in buttermilk

and melted butter. Make a well in middle of dry ingredients. Pour in

liquid ingredients

and stir until just blended.

Pour batter by large spoonfuls onto a hot, greased griddle. Cook

over medium heat

ntil bubbles form all over and underside in golden. Flip and continue

to cook for 2-3 m

nutes more.

Serve warm with butter and syrup or preserves.

Notes:

Servings :36

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

8 eggs

1 teaspoon Tabasco sauce

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1 1/4 teaspoon salt

3 cups Monterey jack cheese -- shredded

1 1/2 cups cheddar cheese -- shredded

1 1/3 cup green bell peppers -- minced

2 tablespoon black olives -- sliced

2 tablespoon green chiles -- chopped

Instructions:

* This will make 36 appetizers or about 8 brunch-sized servings.

1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees.

2. Combine eggs and Tabasco sauce in a mixing bowl. Use high

speed on mixer to bea

until light and fluffy, about 5 minutes.

3. Add flour, baking powder and salt. Mix well then stir in

cheeses, green pepper,

olives and green chiles.

4. Pour into prepared pan and bake 20-25 minutes. Let stand 5

minutes before servi

g. Cut into 36 pieces for appetizer or into larger portions for

serving with a spicy to

ato sauce or salsa.

Notes:

Instructions:

1 lb. bacon cut into 1/2" pieces

1 onion chopped

1 box hash browns with onion

1 dozen eggs

1 8oz. pkg of your favorite shredded cheese

Start the hash browns to soaking. Brown the bacon in a BIG iron

skillet

over the campfire. Add the chopped onion and cook till tender. Drain

the

potatoes and add to the pan and cook till done and brown. Stir

occasionally. When the potatoes are done to your liking, crack the

eggs

in a bowl, beat them up with a little water and salt and pepper. Pour

the eggs over the potatoes in the skillet, stir and cook. When the

eggs

are done, sprinkle the cheese over the top and serve.

This stuff will feed an army of hungry campers.

Notes:

Instructions:

8 white bread slices, cut into cubes

1 pound bulk pork sausage, crumbled and cooked

1 1/2 cups grated sharp cheddar

10 large eggs

2 cups milk (do not use low fat or nonfat)

2 teaspoons dry mustard

1 teaspoon salt

Pepper

Grease 9 x13-inch glass baking dish. Place bread in

prepared dish. Top with sausage and cheese. Beat

together eggs and next three ingredients. Season with

pepper. Pour over sausage mixture. (Can be prepared 1

day ahead. Chill.)

Preheat oven to 350 F. Bake casserole until puffed and

center is set, about 50 minutes. Cut into squares.

Serves 8 to 10.

Notes:

Servings :4

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup grits

2 cups water

1 teaspoon salt

2 eggs -- separated

1 cup cheddar cheese -- shredded

1 tablespoon Worcestershire sauce

1 1/4 cup butter -- melted

cayenne pepper -- to taste

1 1/4 cup bread crumbs

Instructions:

Cook grits in salted water until thick. Beat egg yolks, slowly beat in

butter. Sti

in cheeses, Worcestershire sauce, and cayenne. Stir into grits. Beat

whites until stif

. Fold in gently. Turn into buttered casserole, sprinkle with bread

crumbs, and bake at

350 degrees for 45 minutes.

Notes:

Servings :2

Time to prepare :9 minutes

Origin :Jo Anne Merrill

Ingredients:

3 large eggs

1 1/3 cup mayonnaise

2 tablespoon margarine

1 1/2 cup cheddar cheese -- shredded

chives

black olives -- chopped

Instructions:

1. Place the egg whites into a large mixing bowl. Beat at high speed

until soft pe

ks form.

2. In smaller bowl place the egg yolks, and using same beaters,

beat yolks, mayonn

ise and 2 tablespoons water.

3. Gently pour yolk mixture over whites and fold in carefully.

4. Melt margarine in 9-inch pie plate and swirl to coat inside.

Carefully pour egg

into pie plate.

5. Microwave at medium (half power) for 5 to 7 minutes.

6. Sprinkle the shredded cheese over eggs and microwave at medium

for 30 seconds t

1 minute.

7. Sprinkle with chopped chives olives, then quickly run a

spatula around sides an

bottom of dish. Fold half of omelet over the other half. Slide onto

serving plate.

Notes:

Instructions:

Make the day before and pop it in the oven in the morning. Serves 8.

16 slices of white bread, with crusts removed

slices of Canadian back bacon or ham

slices of sharp cheddar cheese

6 eggs

1/2 tsp salt

1/2 tsp pepper

1/2 to 1 tsp dry mustard

1/4 cup minced onion

1/4 cup green pepper, finely chopped

1 to 2 tsp. worchestershire sauce

3 cups WHOLE milk

dash red pepper (tabasco)

1/4 lb butter

Special K or Crushed Corn Flakes

In a 9" X 13" buttered, glass baking dish, put 8 pieces of bread.

Add pieces to cover dish entirely. Cover bread with slices of back

bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and

then cover with remaining slices of bread to make it like a sandwich.

In a bowl, beat eggs, salt and pepper. To the egg mixture add dry

mustard, onion, green pepper, worchestershire sauce, milk and tabasco.

Pour over the sandwiches, cover and let stand in frig overnight.

In morning, melt 1/4 lb butter, pour over top. Cover with Special K

or crushed corn flakes. Bake, uncovered, 1 hour at 350 F. Let sit 10

minutes before serving. Serve this with fresh, cut up fruit and hot

cinnamon rolls.

Taken from "Best of Bridge - Enjoy"

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

6 eggs

1 1/4 cup cream

salt

black pepper

1 1/4 cup butter

6 ounces cream cheese -- cubed

2 whole fresh tomatoes -- peeled, seeded, chop

Instructions:

Beat eggs until light, then beat in cream, salt, and pepper. Melt

butter in a larg

skillet. Pour eggs into skillet. When set, but still soft, spread

tomatoes and cheese

ver top. Fold in half. When bottom is brown, flip over and brown other

side.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 onion -- thinly sliced

1 green pepper -- seeded and chopped

1 celery stalk -- chopped

1 clove garlic -- minced

2 tablespoon bacon fat

6 ounces mushrooms -- sliced

2 tablespoon butter

2 tablespoon flour

1 1/2 cup milk

1 cup red ripe tomatoes -- chopped

2 tablespoon fresh parsley -- chopped

8 hard-boiled eggs -- cooled and shelled

3 3/4 cup bread crumbs

1 1/4 cup Parmesan cheese -- grated

Instructions:

Saute onion, pepper, celery and garlic in bacon fat for 5 minutes. Add

mushrooms a

d saute 5 more minutes. Remove from heat and set aside. Melt butter in

a saucepan, add

lour, and stir to make a roux. Add milk and bring to a boil, stirring

constantly.

Add tomatoes, parsley, and sautéed vegetables to sauce. Slice

eggs in half lengthw

se. Spread a few tablespoons of the sauce over the bottom of a

buttered casserole, top

ith some of the hard-boiled eggs and sprinkle with bread crumbs.

Continue to make alter

ate layers of sauce and egg slices. End with a layer of sauce.

Sprinkle thickly with br

ad crumbs and grated Parmesan cheese. Bake 20 minutes at 375 degrees.

Notes:

Servings :2

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

4 small hard-boiled eggs -- shelled & warm

1 1/4 cup butter

1 1/2 teaspoon salt

1 1/2 teaspoon paprika

1 1/2 teaspoon black pepper

1 1/2 teaspoon curry powder

Instructions:

Prick the eggs all over with a fork. Melt butter in small skillet and

add the eggs

Cook until light brown, rolling eggs in butter constantly. Sprinkle

salt and spices ov

r eggs, shake skillet to coat eggs evenly and turn onto a serving

dish.

Notes:

Instructions:

Yields 4 Slices

2 Eggs - Maple Syrup

1/3 Cup Milk - Honey

1/4 tsp Salt - Fruit Syrup

4 Slices Bread (1" Thick)

Preheat the oil in the deep fryer.

Beat the eggs with the milk and salt in a shallow dish.

Trim the crusts from the bread.

Dip the bread, one slice at a time, into the egg mixture.

Let stand for a few seconds.

Turn the bread and repeat on the other side.

Use a slotted spoon or fryer basket to lower the bread into the deep

fryer.

Fry until golden brown (about 2 minutes).

Drain.

Serve hot with maple or fruit syrup or honey.

Goes well with sausage links, ham, bacon, etc.

Notes:

Servings :12

Origin :Worcester Telegram

Ingredients:

1 pound breakfast style spice sausage

1 each large onion chopped

1 1/2 each green bell pepper chopped

1 1/2 each red bell pepper chopped

6 slices white bread

6 each eggs

1 1/2 cups low fat milk

cheddar cheese

salt and pepper to taste

Instructions:

crumble sausage into skillet and cook

add onion

add peppers

drain

tear or slice bread into cubes

spray 2 inch deep 8x11 casserole than can go from frig to oven

put bread cubes into dish

sprinkle sausage mixture over cubes

in bowl whisk eggs and milk

pour over sausage mixture

use fork to press sausage mixture into bread

sprinkle cheese on top

cover with wrap and refigerate 4 hrs or overnight

to cook, preheat oven to 375

bake uncovered 40 to 45 minutes until eggs have cooked through

cover with foil if top browns too quickly

let stand 10 minutes before serving

Notes:

Instructions:

1 pound bulk sausage mild or spicy

9 eggs

3 cups milk

1 1/2 tsp. dry mustard

salt to taste

dash of pepper

12 slices bread, crusts removed and cubed

1 1/2 cups sharp cheddar cheese, grated

Brown and drain sausage, cool. Beat eggs and milk together, add

seasonings then

bread cubes, stir in sausage and cheese. Pour into a 9x13 pan and

refrigerate

overnight. Remove from refrigerator about 1 hour before baking. Bake

350: for 1

hour. Cool slightly before serving. Serves about 8 Jan

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 medium onion

1 jalapeno pepper -- seeded

1 1/2 sweet red pepper -- seeded

5 tablespoon olive oil

6 eggs -- separated

2 tablespoon milk

1 tablespoon chili powder

4 flour tortillas

1 large tomato -- chopped

4 ounces Monterey jack cheese -- shredded

picante sauce -- to taste

salt and pepper

Instructions:

Chop onions and peppers and saute in two tablespoons olive oil until

limp. Beat eg

yolks with milk, chili powder, and salt and pepper to taste. Stir in

cooked onions and

peppers. Beat egg whites separately until stiff. Fold into egg yolk

mixture. Heat remai

ing olive oil in large, oven-safe skillet. Spread egg mixture in

skillet and cook until

eggs are set on bottom. Place pan under broiler until top is brown.

Heat tortillas. To

erve, divide egg mixture into four parts. Place a piece of egg in

center of tortilla. T

p with cheese, tomato, and picante sauce to taste. Fold tortilla over

egg.

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

4 whole English muffins -- toasted

4 slices ham -- cooked

4 poached eggs

1 1/2 cup Hollandaise sauce

1 1/4 teaspoon paprika

6 tablespoon butter

Instructions:

Saute slices of ham in three tablespoons butter over medium high

heat. Drain and

eep warm. Poach eggs and drain on tea towels. Toast English muffins.

For each serving,

utter one half of English muffin. On other half, place a slice of ham,

top with a poach

d egg, and drizzle two tablespoons of sauce over it. Sprinkle with

paprika.

Notes:

Instructions:

Gingerbread Mansion Inn

Ferndale, California

Eggs Benedict

Ingredients:

1 package English muffins

12 slices Canadian bacon

8 oz. grated Swiss cheese

12 eggs

2 cups milk

pepper, to taste

Cayenne pepper, to taste

Grease 12 - 8 oz. ramekins; set aside. Cube English muffins and place

enough in each ramekin to fill half way. Sprinkle

muffins with a small handful of cheese. Place a slice of Canadian

bacon

on next and top with more cheese.

Beat eggs slightly; add milk and peppers to taste. Divide among

ramekins. Cover and place in refrigerator overnight.

Bake uncovered at 350 degrees for 30 minutes. Spoon Creamy Hollandaise

Sauce on top and sprinkle with paprika before

serving.

Creamy Hollandaise Sauce

Ingredients:

1/4 lb. butter

3 egg yolks

1 Tbls. lemon juice

1 Tbls. sherry

3 dashes Cayenne pepper

Melt butter to low boiling point. Place all other ingredients in

blender

and blend at low speed until mixed. Slowly pour in

melted butter and blend 10 seconds or until thick and creamy.

(Yields 12 - 8 oz. servings)

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

2 10 oz pkgs frozen spinach -- chopped

8 poached eggs

1 cup Mornay sauce

1 1/4 cup Parmesan cheese -- grated

Instructions:

Steam the spinach according to package directions. Drain thoroughly,

squeezing out

as much moisture as possible.

Poach eggs. Place spinach in a a layer on bottom of a buttered

baking dish; top wi

h the poached eggs. Pour Mornay sauce over all and sprinkle with

cheese.

Broil for 5-10 minutes, or until top is brown.

Notes:

Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 pound bacon -- chopped

2 boiled potatoes -- peeled and cubed

1 onion -- sliced thinly

8 eggs -- beaten slightly

salt

black pepper

Instructions:

Saute bacon until crisp. Remove from pan, drain on paper towel. Pour

off all but 3

tablespoons bacon fat. Saute onions in bacon fat until soft. Add

potatoes and cook, sti

ring often, until potatoes start to brown. If potatoes stick to pan,

add more bacon fat

When potatoes begin to brown, add bacon and eggs. Cook, stirring

constantly, until egg

set. Season with salt and pepper to taste.

Notes:

Instructions:

Cliffside Inn Bed & Breakfast

Newport, Rhode Island

Ingredients

2 eggs (poached)

2 slices Canadian Bacon

1/2 cup Rosemary Hollandaise (recipe follows)

2 pieces Red Pepper Cornbread (recipe follows)

Capers

Place frizzled Canadian Bacon on tops of warm cornbread.

Rest poached eggs on top of each piece.

Pour Rosemary Hollandaise sauce over eggs.

Garnish with capers, lemon wedge and rosemary sprigs.

Rosemary Hollandaise

1 oz vinegar

1/4 teaspoon fresh ground pepper

2 ozs water

3 egg yolks

6 ozs clarified butter

1 1/2 teaspoons lemon juice

salt and pepper

1 tablespoon ground rosemary

Reduce vinegar and black pepper by half. Cool.

Add hot water

Whisk egg yolks with vinegar reduction until tripled in volume.

Gradually add clarified butter.

Add the lemon juice and ground rosemary.

Adjust flavor with salt and pepper.

Red Pepper Cornbread

4 cups corn meal

2 cups flour

2 tablespoons sugar

1 tablespoon salt

2 tablespoons baking powder

1 teaspoon baking soda

1 cup butter

1 cup chopped onions

1 cup chopped shallots

3 cups butter milk

4 eggs

3 cups white cheddar (grated)

1 large roasted red pepper, diced

Saute' onions and shallots until clear.

Mix dry ingredients in food processor.

Add chopped butter and pulse until creamy.

Combine buttermilk and eggs and add to corn meal mixture.

Add cheese, red peppers and cooled onions and shallots.

Mix until combined.

Pour batter into buttered casserole dish.

Bake in a 375 degree oven for 50 minutes to an hour.

Notes:

Instructions:

Yields 1 Waffle

1 Egg, Beaten 1/8 tsp Salt

1/4 Cup Milk 2 slices White Bread

2 Tbls Butter, Melted

Combine the egg, milk, butter and salt.

Cut the bread into pieces to fit into the waffle iron.

Dip the bread into the egg mixture and then place in the waffle iron.

Bake as you would any other waffle.

Notes:

Instructions:

Two cups oatmeal

one cup wheatina (sp)

one cup cream of wheat

Water to satisfy requirements of each ingredient.

Boil water pour in grain - cook - eat can be served with brown sugar,

little salt....etc .....you know. very basic . surprisingly good.. no

joke... try it.

This recipe was submitted by Thomas L. Carrin

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

5 tablespoon margarine (not diet)

2 1/2 cups onions -- sliced

2 large Granny Smith apples

8 large eggs

3 tablespoon heavy cream

salt -- to taste

black pepper -- to taste

ground nutmeg -- to taste

4 tablespoon sour cream

Instructions:

1. In a heavy skillet, melt 2 tablespoons margarine and add the onions

which have

een sliced thin and separated into rings. Stir to cover with the

margarine. Cover the p

n and cook over low heat for 10 minutes or until onions are

translucent.

2. Wash apples and core but do not peel. Slice into 1/2 to

3/4-inch crescents. Whe

onions are done, transfer to a plate and keep warm. Wipe out the

skillet and add 1 tab

espoon margarine and melt. Add the apple slices; saute over medium

flame until browned,

about 1 minute. Turn slices and brown other side. Do not overcook.

Turn off heat, add o

ion and combine; set aside.

3. To prepare eggs for cooking, place 8 egg yolks and 6 egg

whites into large bowl

Add the cream, salt and pepper to your taste and beat this mixture

lightly with fork.

et aside.

4. Place the remaining 2 egg whites in a bowl and, with a mixer,

beat on high spee

until whites are stiff but not dry.

Blend the egg yolk mixture again to be sure it is not separated,

then fold in the

eaten whites. DO NOT beat in, only fold in gently until thoroughly

blended.

5. Using an omelet pan, melt 1 tablespoon margarine over medium

heat. When margari

e foams, add half the egg mixture. As eggs begin to set, use a fork to

pull edges gentl

towards center, allowing uncooked eggs to flow outward. Cook until

eggs are brown on b

ttom but still moist on top, 4-5 minutes.

6. Spread half the apple-onion mixture on one-half of the omelet.

Use a spatula to

fold other half over the apple mixture. Place on serving plate and

keep warm in oven wh

le preparing the remaining omelet. When second omelet is prepared,

divide both among 4

erving plates. Top each with a tablespoon of sour cream and a very

light sprinkling of

resh ground nutmeg. Serve immediately.

Notes:

Instructions:

A different kind of breakfast

one package of cup of soup ( I prefer cream of chicken)

two packages instant cheese grits

add boiling water and mix to desired consistancy

You can vary this by using different flavors of grits or soup

This recipe was submitted by Don Watts

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups shredded hash brown potatoes -- thawed if

frozen

salt

black pepper

10 oz frozen chopped broccoli -- thawed and

well-drained

2 cups diced -- cooked lean ham

2 cups reduced-fat shredded Swiss cheese

1 cup evaporated skim milk

4 eggs

2 tsp onion flakes

2 tsp hot pepper sauce

1/2 tsp dry mustard

Coat bottom of a 13 x 9 inch / 33 x 23 cm baking dish with Cooking

Spray. If

necessary, press hash browns between paper towels to remove excess

moisture.

Press hash browns onto bottom and up sides of prepared baking dish.

Sprinkle

with Salt and Pepper. Spray generously with Cooking Spray. Bake at

425 deg F

for 25 minutes. Remove from oven. Reduce oven temperature to 350 deg

F. Pat

broccoli dry with paper toweling. Toss together broccoli, ham and

cheese;

sprinkle over crust. Beat together the evaporated skim milk, eggs and

seasonings; pour over ham mixture. Bake, uncovered, for 30 to 35

minutes or

until a knife inserted near center comes out clean. Let stand 10

minutes before

serving. Makes 8 servings.

Per serving (excluding unknown items): 90 Calories; 3g Fat (30%

calories from

fat); 8g Protein; 8g Carbohydrate; 124mg Cholesterol; 96mg Sodium

Notes:

Instructions:

2 cups Self-rising flour

1 tablespoon Sugar or sweet n low

1 cup Milk

1/3 cup Mayo

Combine flour, sugar, milk and mayo into a smooth dough. Divide batter

equally between 10 paper-lined muffin wells

or cupcake wells. Bake 350~ about 25 to 30 minutes or until golden

brown

and doubled in size.

Notes:

Instructions:

Start by making biscuits. You can use any recipe you like, but here's

my favorite. It's from _The Frugal Gourmet Cooks American_ by Jeff

Smith.

1 cup plus 2 Tbsp flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 Tbsp Crisco (I use butter)

1/2 cup buttermilk (I use 3/4 cup)

1 Tbsp Crisco (for frying pan)

Mix the dry ingredients together in a mixing bowl. Blend in the

Crisco

until the mixture is coarse and grainy. Then, using a fork, stir

in the buttermilk. Do not overmix. Put out on a floured board or

marble pastry board and knead just a few times. Pat out the dough to

about 1/2 inch thick. Cut with a biscuit cutter or glass. (Flour the

cutter.) Do not handle the dough too much or it will get tough. Use

a

heavy black iron frying pan. Place the 1 tablespoon of Crisco in the

frying pan and put the frying pan in the oven for about 7 minutes.

Remove the pan from the oven and place the biscuits in the pan. Turn

each once in the oil and bake the biscuits at 500 degrees for 10

minutes, or until light brown."

Sausage Gravy

While the biscuits are baking, cook some pork breakfast sausage in a

skillet. Do not drain off the fat. When the sausage is cooked,

remove

it and set it aside. Put a couple of tablespoons of flour in the

sausage fat and stir to make a roux. (If you have some spare bacon

grease, add it for extra flavor.) Allow the flour to cook for a

minute

or two, then add milk (preferably a high fat version) while stirring

constantly. Cook and stir on low heat until the mixture is thickened.

To assemble, split a biscuit, put a patty of sausage on each half,

then

pour on the gravy. Enjoy!

Sarah

Notes:

Instructions:

Take a box of frozen hash browns in a ziplock but ditch the box. Take

along enough alluminum foil to hold them. Use your fovorite condiments

on them and ball them up in the alluminum foil and place in the fire

where you can reach it with a stick. Check every now and then to see

if they are done. If you are somewhere where they don't allow fires

cook as you regurly do on a camping stove.

This recipe was submitted by Grant Smith

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

3 tablespoon butter

2 tablespoon onion -- finely chopped

1 clove garlic -- minced

2 tablespoon green pepper -- finely chopped

6 eggs

1 tablespoon picante sauce

2 tablespoon mild salsa

Instructions:

Melt butter in large frying pan. Saute onions, garlic, and pepper

until soft. Bea

eggs until light and pour into frying pan. Cook over very low heat,

stirring constantl

. When eggs begin to harden, add picante sauce and salsa, continuing

to cook and stir u

til eggs are set. Serve immediately.

Notes:

Instructions:

Yields 4 Servings

1/4 Cup Olive Oil 2 tsp Chili Powder

1 Clove Garlic, Crushed 1/4 tsp Oregano

2 Medium Onions, Chopped 1/8 tsp Cumin, Powdered

1 Large Green Pepper, Minced 8 Eggs, Sauteed

1 Cup Tomatoes, Peeled Red Pimento Strips

1/2 tsp Salt Grated Cheese

1/4 tsp Ground Black Pepper

Heat olive oil in a skillet.

Sautee the garlic in it for about 5 minutes.

Remove the garlic and add the onions and green pepper, cooking until

soft.

Add tomatoes, salt, black pepper, chili powder, oregano and cumin.

Simmer, covered, until the sauce is thick and well blended.

Season to taste and pour over the previously sauteed (and still warm)

eggs.

Garnish with pimento and sprinkle on a little cheese.

Notes:

Instructions:

Yields 4 Servings

1/2 Cup Onion, Minced Chopped

1/3 Cup Butter - Salt

4 Tortillas, Cut Into 1" - Pepper

Squares 1/4 Cup Parmesan, Grated

1/4 Cup Mild Chile Powder 2 Tbls Parsley, Chopped

8 Eggs, Beaten Lightly

1/4 Cup Green Chiles, Canned,

Heat the butter in a skillet.

Saute the onion the butter.

Add the tortilla pieces and the chile powder.

Stir well to coat the tortillas with the powder.

Cook until browned.

Add the eggs, green chiles, salt and pepper.

Scramble.

Sprinkle the Parmesan over.

Garnish with parsley.

~~~ Mike Mayl

Notes:

Instructions:

2 eggs

1/2 cup milk

1 tsp. vanilla

3 Tbsp. all purpose flour

1/8 tsp salt

3 tsp. butter

6 slices thick sliced french bread

1 Tbsp. powdered sugar

On the side: Butter and pancake syrup.

Beat the eggs in a large shallow bowl. Add the milk, flour, and

salt to the eggs. Beat the mixture with an electric mixer. Be sure

all the flour is well combined. Heat a laarge skillet over medium

heat. When the surface is hot, add about 1 tsp butter.

Dip the bread one slice at a time into the batter, be sure to coat

each side well. Drop the bread into the hot pan, as many as will

fit comfortably at one time. Cook for 2-3 minutes per side or until

surface is golden.

Cut slices diagonally in two, arrange halves on plate, overlapping.

Sprinkle with powdered sugar. Serve butter and syrup on the side.

Notes:

Instructions:

1 lb Jimmy Dean Sausage, cooked

-crumbled & drained

10 Eggs, lightly beaten

3 c Light cream

1 t Salt

1 bn Green onions, chopped

1 t Dry mustard

16 oz Day old bread, cubed

1 c Cheddar cheese, shredded

1 c Swiss cheese, shredded

Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses.

Combine rest of ingredients together and mix well. Pour over bread;

refrigerate overnight. Bake for 1 hour at 350'F. or until golden

brown.

Notes:

Servings :2

Keywords :Breakfast b4

Oven Temp:

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

2 tablespoon margarine -- or butter

4 eggs

1 tablespoon sugar

1 1/2 cup all-purpose flour

1 1/2 cup milk

1 dash ground nutmeg

1 lemon -- juice only

2 tablespoon powdered sugar

Instructions:

1. Put margarine into a 10-inch heavy skillet and place in a preheated

400-degree

ven.

2. Whisk together the eggs, granulated sugar, flour, milk and

nutmeg. Pour into ho

skillet and return to oven. Bake for 12-15 minutes.

3. Remove from skillet and sprinkle with lemon juice and powdered

sugar. Serve at

nce.

Notes:

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

1 pound bulk sausage

10 cups fresh bread cubes

10 ounces chopped broccoli, thawed and drained

4 ounces mushroom, drained

8 ounces cheddar cheese, shredded

6 eggs, beaten

3 cups milk

1 cup Miracle Whip

2 tablespoons flour

1 tablespoon dry mustard

2 teaspoons dried basil

1 teaspoon salt

Brown sausage; drain. Add bread cubes, broccoli, mushrooms and

cheese; mix

lightly. Spoon into 13 x 9 baking dish. Pour combined eggs, milk,

dressing,

flour and seasonings over bread mixture; cover. Refrigerate 1 hour or

overnight. Heat oven to 375. Bake, uncovered, 1 hour.

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g

Carbohydrate; 0mg Cholesterol; 0mg Sodium

Notes:

Origin :Jo Anne Merrill

Ingredients:

1 package yeast

1 1/4 cup warm water

2 cups biscuit mix

1 cup milk

2 eggs

Instructions:

1. Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let

stand until

oftened, about 5 minutes. Mix in remaining ingredients with a wire

whisk or mixer until

smooth.

2. Cover tightly and refrigerate up to 24 hours.

3. To prepare the griddle, heat over high heat and rub with tiny

bit of oil on a p

per towel. Turn heat down to medium and use about 1/4 cup of batter

for each pancake. C

ok until pancakes are dry around edges and top is bubbly. Turn and

cook other side unti

browned.

Yield: 12-14 pancakes.

Prepare this batter the night before, remove and let stand at room

temperature for abou

10 minutes before cooking.

Notes:

Servings :3

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

2 large eggs

1 1/2 cup maple syrup

1 1/2 cups buttermilk

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 1/4 teaspoon salt

1 1/3 cup vegetable shortening

1 1/2 cup black walnuts

margarine

cinnamon sugar

Instructions:

* Cinnamon sugar is made by combining 1/2 cup sugar with 1/4 teaspoon

cinnamon. Store i

container with lid.

Preheat waffle iron according to directions.

1. Fit the steel knife blade into the work bowl of a food

processor. Combine eggs,

syrup, buttermilk, flour, baking powder, baking soda, salt, shortening

and walnuts in t

e bowl. Process until batter is light and airy, only about 5 seconds.

Scrape down sides

of bowl and process about 2 seconds more.

2. Pour 1/3 of the batter at a time into the center of preheated

waffle iron. Bake

according to manufacturer's instructions or until steaming stops,

which takes about 5 m

nutes. Remove waffles carefully. Top with margarine and cinnamon

sugar.

This recipe makes 3 large waffles.

Notes:

Instructions:

Several of you have e-mailed me regarding the scrapple recipe. It

seems

the measurement of cornmeal is omitted. As I

mentioned with the old recipe, it was not mine, it was a fellow

"surfer's" recipe. I have tried several times to contact that

person to get the exact measurement and have been unsuccessful.

Another

"surfer" friend, Linda was kind enough to share

this one with me. Again, I have never made it myself but it looks like

everything is there for you to try it. Let me know

what you think.

SCRAPPLE

1 1/2 lb. Pork shoulder or butt

1/2 lb. Pork liver

1 onion, chopped

1 1/2 quarts of water

1 1/2 tsp. salt

1/4 tsp. pepper

1/2 c. yellow cornmeal

1/2 c. buckwheat flour (if you don't have buckwheat flour, substitute

all purpose flour)

1 1/4 c. all purpose flour

1/4 c. ground coriander

Pour boiling water over liver, let stand for 5 minutes. Rinse in cold

water. Add to pork, cover with water, add onion, salt

and pepper. Cook on medium heat for 2 hours or until fork tender.

Remove

meat from broth, set aside to cool. Measure

broth and add water to make 4 1/2 cups of liquid. Place 3 cups into

saucepan, reserve remaining liquid. Bring to a boil.

Mix cornmeal, flour, coriander and buckwheat flour in a separate bowl.

Mix together with remaining broth gradually until

smooth. Stir gradually into boiling broth. Cook on low heat uncovered,

for 30 minutes, stirring occasionally. Grind or chop

meat in food chopper (or finely by hand). It should measure 2 or more

cups. Add to the pot while cooking on low heat.

Pour into casserole or loaf pans. Rinse pans first with cold water.

A reader submitted this tip for making scrapple. "I bake mine in the

oven for 2-1/2 to 3 hours--it gets delicious."

Notes:

Instructions:

Yields 8 Servings

1 12 oz Loaf French or Italian 1 tsp Vanilla

Bread 1/8 tsp Nutmeg, Ground

4 Eggs - Powdered Sugar

1 Cup Half & Half

3 Tbls Sugar

Cut the bread crosswise into 16 slices.

Grease 2 large cookie sheets.

Place the bread slices on the sheets.

Beat the eggs with the half & half, sugar, vanilla and nutmeg in a

large bowl

until thoroughly blended.

Pour the mixture over the bread on the cookie sheets, turning the

slices to

coat them evenly on both sides.

Continue until all the mixture has been absorbed.

Preheat the oven to 500 degrees.

Bake until golden brown on both sides (8-10 minutes per side).

Serve with powdered sugar sprinkled over.

~~~ Sharon Gorman

Notes:

Instructions:

1 cup milk

4 large eggs

1/3 cup sugar

1/2 teaspoon ground cinnamon

1 tablespoon grated orange rind

1 loaf French or Italian bread, cut into

diagonal 1-inch thick slices

2 tablespoons butter or margarine, melted

1 16-ounce can whole cranberry sauce

1/4 cup orange juice

1/4 cup vodka

Preheat oven to 400 deg. Grease a 9x13x2-inch baking pan.

Beat milk, eggs, sugar, cinnamon and orange rind in large bowl

until blended. Dip each piece of bread into egg mixture about

15 seconds. Arrange slices in overlapping rows in prepared pan.

Pour leftover egg mixture over bread. Drizzle with butter.

Bake 30 minutes or until lightly browned.

In medium saucepan over low heat, stir cranberry sauce and orange

juice until heated through. Remove from heat. Stir in vodka.

Serve sauce over toast.

Notes:

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

2 1/2 teaspoons double-acting baking powder

1 1/4 cup sugar

2 eggs

1 1/4 cups milk

1 1/4 cup melted butter -- or oil

Instructions:

Sift dry ingredients together. Beat eggs until light. Beat in milk and

butter or o

l. Make a well in the center of the dry ingredients and pour egg

mixture into it. Quick

y stir wet and dry ingredients together until just blended. If too

thick, add more milk

a spoonful at a time.

Heat griddle over medium low heat and brush with melted butter.

Pour batter by spo

nfuls onto the griddle. Cook until bubbles appear all over the

surface. Turn. Top shoul

be evenly browned. Continue cooking until browned on the bottom as

well.

Notes:

Instructions:

Any number of displaced Pennsylvania people will tell you that the

only

thing wrong with Scrapple is that you can't buy it

anywhere very far from its origin. Even in Pennsylvania where it

originated and was known as "Ponhaws", it is getting

scarce.

The trouble is economics. Scrapple was a way of using odd bits and

pieces of meat, combined with meal and spices, and it

was, thus a product of farm kitchens and small meat packers. For

several

years, one of the big meat packers in the Middle

West sold scrapple in cans, but there's not much left of Scrapple

selling today. The market is to small, and the product costs

too much, for scrapple to get to much attention.

But for those of us who love it I think that there is nothing as

satisfying, especially as a breakfast meat. Properly made and

cooked, it has the flavor of a good pork sausage combined with the

crispness of bacon.

There are a number of Scrapple recipes, however, this is an old family

one that has proven itself for years. One of its

strong points is that it cooks well; and perhaps even more important,

it

survives freezing without damage.

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 whole yellow onion -- chopped

2 whole green peppers -- sliced

1 clove garlic -- minced

2 tablespoon olive oil

2 whole tomatoes, peeled, seeded and chopped

1 1/4 cup black olives -- sliced

1 teaspoon fresh basil -- chopped

1 tablespoon fresh parsley -- chopped

salt -- to taste

black pepper -- to taste

1 dash cayenne pepper

6 whole eggs -- slightly beaten

Instructions:

Saute onion, peppers, and garlic in olive oil for 10 minutes. Add

tomatoes, olives, bas

l, parsley, salt and pepper. Simmer until reduced to a soft mush,

stirring occasionally

with a fork. Add eggs and cook, stirring constantly until eggs are

set.

Notes:

Instructions:

2c Bisquick

2tb Sour cream

1/2c Club soda

1ts Sugar

Mix ingredients together well until smooth. Dip hand into just enough

more Bisquick that you'll knead

dough until elastic, like bread dough. Shape into 4 patties each 1"

thick, placing close together in

greased baking pan. Bake 450~ 18 to 20 minutes or until golden brown

and

doubled in size.

Cool in pan or rack 10 minutes.

Notes:

Instructions:

My children made this at school on Wednesday and the teacher sent home

the

recipe. When I picked them up from school they had samples in their

class

for the parents to try. Mmmm ! ! They were very good... I made a

batch

this morning and froze some for another morning.

4 cups pancake mix

2 eggs

3 cups milk

1 cup Libby's canned pumpkin or fresh

1 teaspoon cinnamon

butter and syrup

1. Mix the ingredients thoroughly and make just like regular

pancakes. Eat and enjoy ! :o)

Notes:

Instructions:

Yield: 2 Servings 1 c Flour 1/2 ts Salt 1 c Milk 3 Eggs; well

beaten Confectioners' Sugar Sift together the flour and salt; make a

well in the center and pour in the milk, stirring, from center out, to

form a smooth batter.

Add eggs and enclose with a folding motion.

This should be a very thin batter.

Melt a very little fat in a med.

-sized frying pan, greasing the surface well.

When hot, pour in just enough batter to cover the bottom of the pan,

tilting it from side to side to spread the batter to the edges.

Brown first on one side and then on the other.

Stack 5 or 6 "ratzelach," sprinkling confectioners' sugar between the

layers; then cut into wedges for serving.

Makes about 15 pancakes.

Serves 2-3.

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

2 apples -- peeled and sliced

1 teaspoon ground cinnamon

1 1/2 cup sugar

1 1/2 cup packed brown sugar

1 cup milk

4 eggs

1 cup self-rising flour

2 tablespoon butter

Instructions:

* Substitute firm, ripe, unpeeled and sliced pears or fresh peach

slices if you prefer.

1. Peel, core and thinly slice 2 large apples.

2. Blend the cinnamon and both sugars. Add the apple slices and

stir to coat thoro

ghly.

3. In a blender place the milk, eggs, flour and a dash of salt if

you wish. Blend

ntil smooth.

4. Melt butter (about 2 tablespoons) in oven-proof skillet. Add

apple mixture and

aute until sugars have melted. Spread the apples in an even layer and

pour the batter o

er this mixture. Add a few raspberries to apple mixture if you wish.

5. Bake in preheated 425-degree oven for 25-30 minutes, or until

pancake is puffed

and edges are golden brown.

Serve with syrup or your choice of toppings.

Notes:

Servings :4

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

8 large eggs

1 teaspoon caraway seed

1 cup sauerkraut -- drained

4 tablespoon margarine

8 Swiss cheese slices -- thin

3 3/4 pound corned beef brisket -- sliced thin

4 tablespoon thousand island salad dressing

5 gherkins

Instructions:

* Omelets will be prepared one at a time in omelet or similar pan, so

it is a good idea

to have oven barely warm to keep prepared omelets in while preparing

others.

Have corned beef sliced into thin slices, about 12 pieces if

possible. Drain sauer

raut through strainer over bowl until very well drained. Discard

liquid. Mince one gher

in and add to the thousand island dressing.

1. Break eggs into bowl, add 1/2 cup water and caraway seeds

(unless sauerkraut al

eady has caraway in it). Beat eggs until thoroughly blended.

2. Place omelet pan over medium heat. When hot, add 1 tablespoon

solid margarine t

pan and tilt to coat sides and bottom. Turn heat to medium-high. Pour

in one quarter o

eggs. Using wide spatula or fork, pull cooked eggs toward center,

allowing uncooked pa

t to flow to outside. While top is still moist and creamy, add 2

slices Swiss cheese to

one side of omelet, top with 1/4 of the corned beef and then top with

1/4 cup sauerkrau

. Fold other side over and immediately remove to serving plate.

Keep in barely warm oven while preparing remaining 3 omelets.

Wipe pan with paper

owels between each omelet.

To serve, top each with 1/4 of the dressing and serve one gherkin

along side omelet.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups buttermilk baking mix

2 tablespoon sugar

1 1/2 teaspoon ground cinnamon

1 dash ground nutmeg

5 eggs -- beaten

1 1/2 cup beer

2 tablespoon vegetable oil

Instructions:

Mix together the biscuit mix, sugar, cinnamon, and nutmeg. Stir

together the beate

eggs, oil and beer. Add to the dry ingredients. Batter will be lumpy.

Do not overmix.

dd more beer if you want a thinner pancake.

Heat a griddle and grease very lightly. Use 1/4 cup batter for

each pancake. Cook

or about 2 minutes on each side.

Double this recipe if you wish.

Notes:

Instructions:

6 slices bread - cut off crust if desired

2 lb. sausage - 1 hot and 1 regular

1 1/2 cups sharp longhorn shredded cheese

8 eggs - beaten

2 cups half and half

1 tsp. salt

Spread butter on bread. Place into 13x9x2" baking dish, butter side

up,

set

aside. Cook and drain sausage, crumble. Spoon over bread. Sprinkle

cheese over

sausage. Combine eggs, half and half, and salt. Mix well and pour over

cheese.

Chill overnight. Remove from refrigerator for 15 min. before baking.

Bake

uncovered at 350 F for 35 min.

Notes:

Instructions:

1 1b. sage-flavored bulk pork sausage

2 T. finely-chopped onion

6 T. all-purose flour

1 qt. milk

1/2 t. poultry seasoning

1/2 t. ground ginger

1/4 t. salt

Dash worcestershire sauce

Dash hot pepper sauce

Crumble sausage and cook over low-medium heat.

Add onion, cook and stir until transparent

Drain but reserve 2 T. of the drippings.

Into the drippings, add flour, cook over medium - low heat, 6 min., or

until

mixture bubbles and turns golden brown. Stir in milk, add seasonings,

stir

until thickened.....

pour gravy over split, homemade biscuits..

Hope u all are enjoying ur weekend..

Linda

Notes:

Instructions:

Magnolia Place Bed & Breakfast

Magnolia, Arkansas

2 teaspoons flour

salt and pepper

Paprika

3 hard boiled eggs

1 drop hot sauce

1/2 lb. sausage

1 egg, beaten

breadcrumbs

Season flour with salt, pepper and paprika. Roll the shelled eggs in

flour. Add drop of hot sauce to sausage, divide into 3

equal parts and cover each egg as evenly as possible to keep eggshape.

Brush with beaten egg. Roll in breadcrumbs. Bake at

350 degrees for 30-35 minutes.

Notes:

Servings :2

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 whole onion -- chopped

3 tablespoon butter

1 1/2 teaspoon curry powder

4 eggs

1 1/4 cup tomato sauce

Instructions:

Saute onions in butter until soft, about 10 minutes. Add curry powder

and stir well. Be

t eggs slightly, add the tomato sauce and blend. Stir into the onion

mixture and cook o

er low heat, stirring occasionally until eggs are set.

Notes:

Servings :0

Keywords : b4 scrapple

Instructions:

2 pounds ground lean pork

1 lb beef liver

1 cup buckwheat flour

3 cups yellow corn meal

4 tablespoons salt

4 teaspoons freshly ground black pepper

2 teaspoons sage

2 teaspoons ground mace

2 teaspoons ground coriander

2 teaspoons ground thyme

2 teaspoons whole sweet marjoram

3 quarts of water

In a large pot, add the water and bring to a boil. Add the liver and

boil 10 minutes. Remove the liver and either run

through a chopper or grab a knife and cut it in as small pieces as you

can. Return to pot. Add the ground pork, a little at

a time, and stir. If you add the pork all at once, you will end up

with

a big "clump". Boil at about a simmer for 20

minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices;

add to meat and broth slowly, constanstanly stirring.

Simmer gently for one hour, stirring very frequently. Use lowest

possible heat, as mixture scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will

make

two four pound pans for a total of eight pounds)

bounce the pans a couple of times so that the Scrapple settles, and

let

cool. At this point it is best to let the let the

Scrapple set in the refigerator overnight.

Now, as you arise in the morning, remove the scrapple from the refer

and

cut into to 3/8 inch slices. To freeze, lay a sheet

of waxed paper between slices and then put in ziplock bags and into

the

freezer.

To serve, thaw and dust with flour and fry in either bacon grease or

lard until golden brown. Should you decide to use

"Pam" or other such modern devices, you will not only ruin the

Scrapple,

but my grandmother, and perhaps her grandmother

who developed this receipt will descend upon you and rack vengeance

beyond imagination.

Some people prefer their Scrapple with maple syrup. Personally, I like

to lay a couple of slices of Scrapple along two fried

eggs, put lots of butter on the Scrapple, then grab my pepper mill and

make everything look like a gravel truck just past

over it. And, as you eat, mix the eggs and Scrapple together and use a

good "pusher" (fresh crusty bread) to get it together.

Enjoy.

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

4 whole eggs

salt

black pepper

1 1/4 cup light cream

Instructions:

Butter four custard cups. Break an egg carefully into each cup. Season

with salt a

d pepper to taste. Pour 1 tablespoon of cream over each egg. Bake at

350 degrees for 10

minutes.

Notes:

Instructions:

Li'l Bit Of Heaven

Baxter, Tennessee

2 cups water (boiling)

1/4 cup shredded cheese

4 slices boiled ham or Canadian Bacon

4 eggs

1/2 cup grits

1/4 tsp salt and pepper

1 oz. Pkg. hollandaise or alfredo sauce

Slowly stir grits into boiling water. Reduce heat to medium-low;

cover.

Cook 5-7 minutes or until thickened, stirring

occasionally. Add cheese salt and pepper. Continue cooking until

cheese

melts, 2 to 3 minutes. Spray 4-4in. diameter around

bowls with non-stick cooking spray. Pour grits equally into bowl and

cover with plastic wrap. Refrigerate overnight. Remove

grits from bowl and brown in a lightly buttered skillet. Poach eggs

and

prepare sauce. Place ham, or bacon on grits; top

with poached egg, and spoon or sauce. Garnish with red bell pepper and

serve with slices of tomato and biscuits.

Notes:

(don't know where that name came from)

Instructions:

2 Cups flour

4 tsp. baking powder

1/2 tsp. salt

2 Tablespoons sugar (sometimes I use a little more to make a

sweeter biscuit)

1/2 Cup butter or margarine (NOT softened!)

1 egg

2/3 Cup milk (may not use this much)

Mix the dry ingredients.

Slice the butter into the flour mixture and mix until crumbly.

This can be done several ways. I have a wire whisk that I use - not

a flimsy egg whisk --- it consists of a wooden handle, with four

thick inflexible wires attached in a semicircle shape. You can also

just use a fork. I also sometimes use an electric mixer -- but only

for the flour/butter step -- NOT when adding the wet ingredients

(I did this the first time I used the mixer, and the batter

completely stuck to the beaters). Whichever method you use, keep

mixing until the pieces of butter are no bigger than a pea.

Then add the egg, and enough milk to make the dough stiff and

dry enough to roll out and cut into biscuits. I usually don't use

as much as 2/3 Cup milk. And, if you add too much milk, just add

more flour.

I use lots of flour when rolling them out. If you don't have a

biscuit cutter, a drinking glass will do. Bake 400 degrees for

about 10-12 minutes - until they rise up and split and turn

lightly brown.

Lisa McGlashan

Atlanta, GA (I'm not Southern, either)

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Jo Merrill

Ingredients:

1 1/2 onion

3 tablespoon margarine

6 eggs

2 tablespoon jalapeno jelly -- * see note

3 ounces cream cheese

Instructions:

* See recipe in this cookbook to make your own Jalapeno Jelly, or you

can use a store-b

ught one for this recipe. A food processor is not necessary for the

preparation of this

recipe, but it will take longer without.

Fit the steel knife blade into the work bowl of the food

processor. Process onion

ntil chopped in 1/4-inch pieces. Melt margarine in a medium skillet.

Saute onion in ski

let until tender. With steel knife blade still attached, process eggs,

jelly and cream

heese until smooth, about 30 seconds. Pour mixture into skillet with

onions and scrambl

until eggs are dry.

Notes:

Instructions:

Yield: 6 Servings

2 Baking potatoes, cut into

-1/8" slices

1 cn SPAM Luncheon Meat, cubed

-(12 oz)

1 c Thinly sliced carrots

1 c Thinly sliced onions

1/2 c Thinly sliced celery

2 Garlic cloves, minced

2 tb Flour

1 t Coarsely ground pepper

3/4 t Dried whole thyme

1 cn No-salt-added green beans,

-drained (16 oz)

1 cn No-salt-added whole

-tomatoes, drained and

-chopped (16 oz)

1 cn No-salt-added vegetable

-juice cocktail (5 1/2 oz)

Butter-flavor vegetable

-cooking spray

Cook potatoes in boiling water 3 minutes or until crisp-tender.

Drain. In skillet, cook SPAM until browned; remove from skillet. Add

carrots to skillet and saute 4-5 minutes, stirring frequently. Add

onion, celery, and garlic; saute until vegetables are tender.

Combine

flour, pepper, and thyme. Stir flour mixture into vegetable mixture;

cook 1 minute, stirring constantly. Add SPAM, green beans, tomato,

and vegetable juice cocktail. Bring to a boil. Reduce heat and

simmer

5 minutes, stirring occasionally. Remove skillet from heat; arrange

potato slices over SPAM mixture to cover completely. Spray potato

slices with vegetable cooking spray. Broil 6" from heat source 10

minutes or until golden.

Notes:

Servings :8

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

10 bread slices

1 stick margarine

12 ounces cheddar cheese, shredded -- sharp

12 ounces mozzarella cheese, part skim milk -- shr

8 eggs

3 1/2 cups half and half -- * see note

1 teaspoon minced onions

1 1/2 teaspoon curry powder

1 1/8 teaspoon cayenne pepper

1 1/4 teaspoon paprika

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1 pinch saffron -- optional **

Instructions:

* You can use a mixture of half and half and evaporated milk if you

prefer.

** Use Mexican saffron if available; only a tiny pinch is needed.

1. Grease the sides and bottom of 9 x 13 x 2-inch pan with

margarine. Remove crust

from bread and butter the bread. Cut into cubes. Place half the bread

in the pan and s

rinkle with half the cheeses. Add rest of bread cubes and sprinkle

with remaining chees

s.

2. Combine beaten eggs, half and half, onion, curry powder,

cayenne pepper, Worces

ershire sauce, dry mustard, saffron and paprika.

3. Pour over the bread and cheese. Cover tightly and refrigerate

overnight or at l

ast 8 hours.

4. Bake in preheated 325-degree oven for 1 hour or until lightly

browned and knife

inserted in center comes out clean.

NOTE: You can add about 1/2 cup finely chopped cooked ham in with the

eggs if you desir

.

Notes:

Instructions:

Yields 4 Servings

1 Lb Ricotta 2/3 Cup Whole Milk

2 Egg Yolks, Beaten 8 Slices French Bread

1/4 tsp Vanilla 1 Tbls Butter

1 tsp Maple Syrup 1 Cup Whipped Cream

1 tsp Lemon Rind, Grated 2 Cups Fresh Strawberries,

2 tsp Lemon Juice Sliced

2 Eggs, Beaten - Hot Maple Syrup

1/4 tsp Cinnamon, Ground

1/4 tsp Vanilla

Combine the ricotta, the egg yolks, the first measure of vanilla, the

maple

syrup, the lemon rind and the lemon juice.

Set aside.

Beat the whole eggs with the cinnamon and the second measure of

vanilla in a

shallow dish.

Add the milk to the dish.

Beat again.

Preheat a medium size (10") skillet over medium heat.

Put the bread into the egg batter 2 slices at a time.

Allow the bread to soak for a while.

Turn over.

Add 1/2 tablespoon of butter to the skillet for frying each 2 slices

of bread.

Add the soaked bread.

Cook until the bread is crisp and browned on one side.

Flip the bread slices over.

Spread 1/2 cup of the ricotta mixture over one of the slices.

Continue cooking the bread until it is crispy and browned.

Set the slice of bread without the ricotta over the slice of bread

with the

ricotta.

Transfer the sandwich to a plate.

Top with whipped cream, sliced strawberries and hot maple syrup.

Serve.

Notes:

Instructions:

2 servings

2 or 4 slices sourdough bread cut 1-inch thick

1 banana

1/3 cup sugar

1 tsp. cinnamon

1 egg

1/4 cup milk

1/2 tsp. vanilla extract

Oil or shortening for frying

Whipped butter, if desired

Maple syrup, if desired

Depending on the size of the bread slices, cut a 1-inch pocket in

one side of each bread slice. Cut bananas in half crosswise, then

split each piece lengthwise. Remove peel and stuff 2 pieces in

each pocket of bread, again depending on size. If slices are small,

use 4 and stuff 1 piece of banana in each pocket. Set aside. Mix

sugar and cinnamon. Set aside. Mix egg, milk and vanilla until

well blended.

Heat about 4 inches of oil or shortening in a pan to 3500. Dip

stuffed bread into egg and milk mixture, soaking a few minutes to

penetrate into bread. Fry in hot oil or shortening until lightly

browned, turning to brown both sides, about 3 minutes. Drain on

paper towels on cake rack. Sprinkle with sugar and cinnamon and

serve at once. If desired, spread with whipped butter and serve

with Maple syrup.

NOTE: If more servings are desired, double only the amount of

bread, bannans, egg milk and vanilla for 4 servings.

Notes:

Instructions:

1 pkg crescent rolls 1 lb

sausage; cooked and drained 1

fresh mushrooms; sliced 3/4 lb monterey jack

cheese; grated 6 eggs; beaten 1

can cream of onion soup Line a 13x9 inch Pyrex dish

with rolls, sealing perforations.

Cover with sausage, mushrooms and half the cheese.

Mix eggs with soup and pour over casserole.

Sprinkle remaining cheese on top.

Chill overnight.

Bake at 350°F for 1 hour.

Note: For variation, you can use cooked, crumbled bacon or bite-sized

pieces of ham instead of sausage.

Notes:

Instructions:

2 cup flour

1 tablespoon baking powder

1/3 teaspoon salt

3 eggs -- separated

2 cup skim milk

1/2 cup oil

2 tablespoons sugar

Combine flour, baking powder, and salt in a bowl. Add milk, oil, and

egg yolks. Beat until smooth.

In a separate bowl, beat egg whites until slightly stiff. While

continuing to beat whites, add sugar slowly. Beat until quite stiff.

Fold into rest of batter.

Notes:

Instructions:

Source:-Wanganui Chronicle

1 cup rolled oats

1/4 tsp salt

2 cups milk or water

4 Tbs whisky

1/2 cup lightly packed brown sugar

1/2 cup cream

Place the oats in a deep microwave bowl. Add salt and milk or water.

Stir well.

Cook on HIGH for about 3 minutes, stirring half-way through cooking

time.

Stand, covered, for 1 minute before serving. Serve topped with the

whisky,

brown sugar and cream Serves 3 - 4. To cook in a saucepan, mix the

oats to a

paste with an extra 1/2 cup cold water. Stir in remaining

ingredients. Cook

over a low heat, stirring constantly.

Enjoy, Doreen

Doreen Randal, Wanganui. New Zealand.

Notes: