Recipes

ABM Beignets

Servings: 24 Servings

Ingredients:

1 cub Water
1 Egg
2 tablespoon Oil
3 tablespoon Nonfat Dry Milk Powder
½ teaspoon Nutmeg
1 teaspoon Salt
3 ½ cub Bread Flour
2 ½ teaspoon Yeast
½ cub Powdered Sugar

Preparation:

Place all ingredients except sugar in machine. Program for knead and first rise and press start. The dough will be sticky at first but will hold its shape. After the final cycle, it will be workable. When dough is finished, turn the dough out onto a floured surface and let it rest for 10 minutes. Roll the dough to a generous ¼" thick and cut it into 2" squares.

Cover the squares with a clean towel and let rise for 30 minutes. Add the powdered sugar to a medium-size clean paper bag. Lay out paper towels to drain the doughnuts. Heat 1 to 1 ½ " of oil to 375øF. Do not add too many; add once or it may cool the oil too much. Gently brush the uncooked squares to remove any extra flour. Slide them into the heated oil. When they pop to the surface, spoon the hot oil over them constantly until they are puffed. Turn the squares and cook until they are a light golden color on both sides. It should take 1 to 2 minutes. Cut the first couple of squares in half to be sure there is not sticky uncooked dough inside.

Remove from hot oil with slotted spoon and drain on paper towels.
While warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and shake until they are well coated. Serve immediately.
Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 7-19-95. Revised for Meal-Master Format by Katherine Smith

Alaskan Blueberry Coffee Cake

Servings: 6 servings

Ingredients:

1-½ cups all-purpose flour ¾ cup sugar 2-½ tsp baking powder 1
tsp salt ¼ cup vegetable oil ¾ cup milk 1 egg 1-½ cups
blueberries (I use fresh, but imagine frozen would work)
1/3 cup all-purpose flour ½ cup brown sugar, firmly packed ½ tsp
cinnamon (or more to taste) ¼ cup firm butter (½ stick)

Preparation:

In a medium mixing bowl, blend together 1-½ cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-½-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done.
Don't overbake. Serve warm with butter or honey. Serves 8.

Sonya's note: If I remember correctly, this takes a bit longer to bake than what is in the instructions, but it is worth the wait!

~End Recipe Export-

Andie's Brunch

Servings: 8 Servings

Ingredients:

6 Eggs
16 slice Bread
1 ½ cub Shredded cheddar cheese
10 slice Ham
3 cub Milk
½ teaspoon Dry mustard
½ teaspoon Salt
½ cub Butter
1 cub Cornflakes

Preparation:

"Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x 10 pan which is 2" deep.Cover the bread with the sharp cheese and ham slices. Top this with the remaining 8 slices of bread. Mix the eggs, milk, mustard, and salt together. Pour over the casserole and refrigerate overnight. The next morning, combine ½ cup butter and the cornflakes, and put on top of the casserole. Bake for 1 hour at 350F. This is great when you have company!" Originally posted by Andrea Cassoni Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

Andrea's Brunch

Servings: 8 Servings

Ingredients:

16 slice Bread of your choice
8 slice Sharp cheddar cheese
8 slice Ham, sliced thin
6 Eggs
3 cub Milk
½ teaspoon Dry mustard
½ teaspoon Salt
½ cub Butter, melted
1 cub Cornflakes

Preparation:

1. Butter both sides of 16 slices of bread. Place 8 slices in a 8 x 10 inch pan 2 inches deep. Cover bread with sharp cheese and a slice of ham on each piece of bread. Top with the remaining 8 slices of bread.

2. Mix together all the rest of the ingredients except melted butter and cornflakes. Pour over casserole and refrigerate overnight.

3. Before baking, mix the melted butter and cornflakes. Spread evenly over casserole. Bake at 350F for 1 hour.

Source: Andrea Cassoni, Cyberealm BBS Watertown NY originally posted 9/13/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Apple Pancakes with Cider Syrup

Servings: 6 Servings

Ingredients:

APPLE PANCAKES:
3 Sweet apples
2 Eggs
2 cub Milk
2 cub Biscuit mix

CIDER SYRUP:
2 cub Apple cider (or tangy applejuice)
1 cub Sugar
½ teaspoon Grated lemon rind

Preparation:

For Apple Pancakes:

Peel and core the apples and thinly slice. Beat the eggs, stir the eggs and milk into the biscuit mix. Add the apples. Cook on a buttered griddle. Serve with cider syrup.

For Cider Syrup:

Add sugar to cider and simmer 10 minutes, add lemon rind and simmer a little longer. Serve apple pancakes with melted butter and the syrup.

Warwickshire Inn
5037 Barney Road Traverse City, Michigan 49684 (616)946-7176

Source: "The American Country Inn and Bed & Breakfast Cookbook Volume One" by Kitty & Lucian Maynard. Typed by Lisa Clarke.

APPLE RAISIN BREAD

Servings: 12 Servings

Ingredients:

¾ cub Water
1/3 cub Apple juice
1 tablespoon Butter
¾ teaspoon Salt
2 teaspoon Sugar
1 tablespoon Cinnamon
3 cub Bread flour
1 ½ teaspoon Yeast
1/3 cub Raisins; *

Preparation:

12-serving recipe = 1 ½ lb. loaf; adjust for your machine if necessary.

Use sweet bread cycle; adjust cinnamon to taste if necessary.

From: The Bread Machine Newsletter, Nov/Dec 1994

BAKED APPLE PANCAKE

Servings: 2 servings

Ingredients:

1 cub All-purpose flour,sifted
1 ½ teaspoon Ground cinnamon
1/3 cub Sugar
½ teaspoon Sugar
2 Green apples (Granny Smith
Or pippin), peeled, cored
And sliced medium thin
¼ teaspoon Salt
1 cub Beer, room temperature
2 Egg yolks
3 tablespoon Sweet butter
4 Egg whites
1 tablespoon Vegetable oil
¼ cub Light brown sugar
½ small Lemon

Preparation:

Sift together the flour,1 ½ tsp. sugar and the salt in a large mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the other.In a separate bowl,beat whites with 1 tbsp. sugar until they form peaks.Fold into the batter.Mix together the remaining sugar, light brown sugar and cinnamon,reserving 2 tsp.of this mixture.
Squeeze lemon over the apples and toss with sugar-cinnamon mixture until coated.Heat the butter and oil in a 9 to 10" oven proof pan or skillet.Pour in half of the batter and cover with all apples.Pour in the rest of the batter and bake in a preheated 350 degree oven,on the middle rack,for 60 minutes or until the apple pancake is puffed up and golden.To serve,loosen sides and bottom with a metal spatula, sliding onto hot plate.Sprinkle with remaining sugar-cinnamon mixture. Cut into wedges.Serves 2 generously.

Baked Asparagus and Mushroom Omelet

Servings: 4 servings

Ingredients:

1 cub Fresh asparagus cut in 2"
Pieces or ½ a 10-oz
Package of frozen asparagus
1 cub Sliced fresh mushrooms
¼ cub Sliced green onion
6 Eggs
½ cub Milk
¼ teaspoon Salt
⅛ teaspoon Ground nutmeg
1 cub Shredded Swiss OR
Gruyere cheese
2 tablespoon Snipped parsley, optional

Preparation:

Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain.

In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish.

Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4.

Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning.

Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant

Baked Eggplant with Shrimp

Servings: 4 servings

Ingredients:

1 large Eggplant
1 slice Bread; with crusts removed
1 Egg; well beaten
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Shortening
1 small Onion; chopped
1 Celery stalk; chopped
¼ medium Green pepper; chopped
½ pound Shrimp; raw, shelled,deveined and cut in pieces

Preparation:

Cut eggplant lengthwise; scrape out pulp and cut into pieces. Parboil until tender; drain, mash, and combine with slice of bread which has been wet with water and squeezed until no water remains. Add beaten egg, salt, and pepper. Melt shortening; add onion, celery, green pepper, and choppe shrimp. Remove from pan when cooked but not browned. Add to eggplant mixture and mix well. Pack this mixture into eggplant shells; bake in small pan at 375 degrees for 20 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.

Banana Bread French Toast

Servings: 6 Servings

Ingredients:

BANANA BREAD:
2 cub All-Purpose Flour; sifted
1 teaspoon Baking Soda
½ teaspoon Salt
½ cub Unsalted Butter; at roomtemperature
1 cub Sugar
2 Eggs
1 cub Ripe Bananas; mashed
1 teaspoon Fresh Lemon Juice
1/3 cub Milk
½ cub Pecans; chopped

FRENCH TOAST:
4 large Eggs
¼ cub Whipping Cream
2 tablespoon Brown Sugar
1 teaspoon Vanilla Extract
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Cinnamon
3 tablespoon Butter
Maple Syrup

Preparation:

Preheat oven to 350øF. Generously butter a 9 x 5 x 3" loaf pan. Sift first 3 ingredients into a small bowl. Using an electric mixer, cream butter in a large bowl until light. Gradually beat in sugar. Beat in eggs one at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix in pecans. Pour Batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 1 hour 20 minutes. Cool in pan on rack for 10 minutes.
Turn out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly and refrigerate.) Cut bread into ¾" thick slices.

Preheat oven to low. Whisk eggs, cream, sugar, vanilla, and spices in a large bowl until blended. Melt 1 tb butter in a heavy large skillet over medium heat. Place some bread in the batter and turn to coat thoroughly. Add bread to skillet. Cook until golden brown, about 3 minutes per side. Transfer French Toast to a cookie sheet, place in oven to keep warm. Repeat with remaining bread slices and batter in batches, adding more butter to skillet as necessary. Serve French Toast with maple syrup.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

BANANA PANCAKES

Servings: 10 servings

Ingredients:

2/3 cub Unbleached flour
½ cub Whole-wheat flour
2 teaspoon Baking powder
¼ teaspoon Salt
1 1/3 cub Milk
2 tablespoon Oil
1 medium Ripe banana, finely chopped

Preparation:

Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once.Makes 10 to 12.

Banana Sour Cream Waffles

Servings: 4 servings

Ingredients:

1 cub Flour
½ tablespoon Sugar
1 teaspoon Baking powder
¼ teaspoon Soda
¼ teaspoon Salt
1 Egg, separated
1 cub Sour cream
¼ cub Milk
¼ cub Butter, melted
1 Banana, mashed

Preparation:

Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown.

Banana Wheat Bread

Servings: 20 Servings

Ingredients:

INGREDIENTS:
1 ½ cub Flour, Bread
1 ½ cub Flour, Whole Wheat
1 ½ teaspoon Salt
2 Medium ripe bananas; sliced
2 tablespoon Honey
1 cub Cool water
1 Egg (or Egg substitute)
1 ½ tablespoon Oil
½ teaspoon Vanilla
1 teaspoon Poppy seeds (optional)

Preparation:

Add ingredients into baking pan. Bake on BakeRapid/Whole Wheat or Basic/Whole Wheat. Recipe for Panasonic 65, adjust as necessary for other breadmachines.

From files of Alice in Houston

Basil, Potato and Egg Salad

Servings: 4 servings

Ingredients:

1 pound 4 oz red new potatoes,scrubbed and quartered
¾ cub Nonfat plain yogurt
¼ cub Minced scallions
2 tablespoon +2 t low cal mayonnaise
1 tablespoon Cider or red wine vinegar
2 teaspoon Dijon or spicy brown mustard
1 teaspoon Basil
¼ teaspoon Salt
⅛ teaspoon White pepper
2 large Hard cooked eggs, chopped
2 slice Cooked turkey bacon crumbled

Preparation:

1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min.
Drain potatoes; let cool to room temperature.

2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.

Each serving provides: 1 fat, ½ protein, 1 bread, 40 calories Per serving: 227 calories

Source: Weight Watchers Magazine, June 1993

Basque Tortilla

Servings: 4 servings

Ingredients:

4 Slices Bacon
2 teaspoon Sliced Green Onions/tops
¾ teaspoon Salt
Dash Pepper
3 Med. Potatoes
1 tablespoon Snipped Parsley
⅛ teaspoon Dried Thyme, Crushed
4 Large Eggs

Preparation:

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. From: Joan Mershon Date: 10 Feb 94

BERRY CREPES WITH ORANGE SAUCE

Servings: 4 servings

Ingredients:

1 cub Fresh blueberries
1 cub Sliced strawberries
1 tablespoon Sugar
3 package Cream cheese, softened (3oz)
¼ cub Honey
¾ cub Orange juice
8 Crepes (6 ½")

Preparation:

1. Combine blueberries, strawberries and sugar in small bowl; set aside.

2. To prepare sauce, beat cream cheese and honey until light; slowly beat in orange juice.

3. Spoon about ½ cup of berry filling in center of 1 crepe. Spoon about 1 tablespoon sauce over berries. Roll up; place on serving plate. Repeat with remaining crepes.

4. Pour remaining sauce over crepes.

Best Ever Pancakes or Waffles

Servings: 4 servings

Ingredients:

½ cub All-purpose flour
½ cub Whole wheat flour
1 tablespoon Granulated sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
1 cub ButtermilkOR
¾ cub Plain yogurtPLUS
¼ cub Water
1 large Egg
2 tablespoon Mild olive or vegetable oil
Oil for cooking
large skillet,or waffle iron

Preparation:

(From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins; $12.50; 1993.)

Food processor method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor. Process briefly to mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter.

By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well.

Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour ¼ cup batter onto the griddle. Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown. Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1-2 minutes longer to brown the second side.

For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily.

Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4.

Biscuits ( Cinnamon Raisin Breakfast )

Servings: 24 Biscuits

Ingredients:

8 ounce Firm silken tofu
¼ cub Apple juice
1 cub Wholewheat flour
1 cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Salt, optional
½ cub Walnuts, chopped
½ cub Raisins
¼ cub Maple syrup, optional

Preparation:

Preheat oven to 450F. Oil baking sheets. Blend tofu until smooth.
Blend in apple juice & 3 tb maple syrup. Transfer to a mixing bowl & set aside. Sift together the next 6 ingredients. Fold into the tofu mixture. Gently stir in the walnuts & raisins. Turn dough onto a lightly floured board & form into a ball. Roll out dough to a ½" thickness. Cut with a cookie cutter. Using a pastry brush, glaze with the remaining syrup if you wish. Bake for 12 minutes. Serve immediately.

Biscuits ( Mini Pumpkin )

Servings: 18 Biscuits

Ingredients:

2 cub Wholewheat flour
1 teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon Nutmeg
½ teaspoon Salt
2 teaspoon Baking powder
½ cub Pureed pumpkin
¼ cub Firm silken tofu
2 tablespoon Maple syrup
4 tablespoon Soy milk

Preparation:

Preheat oven to 425F. Mix together the first 6 ingredients & set aside. Blend together the pumpkin, tofu & maple syrup until smooth.
Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the dough forms a ball. Roll out dough to ¾" thickness. Cut with a cookie cutter. Bake for 10 minutes, or until golden. Serve immediately.

Biscuits ( the Perfect Buttermilk )

Servings: 8 Servings

Ingredients:

½ cub Shortening
2 ¼ cub Flour
2 ½ teaspoon Baking powder
½ teaspoon Baking soda
1 tablespoon Sugar
½ teaspoon Salt
1 ¼ cub Buttermilk

Preparation:

Place shortening in small plastic food bag. Flatten shortening between plastic sheets so it is thin and return to freezer. This allows shortening to become hard enough to break, into tiny pieces when added to dry ingredients. Tear 2 pieces wax paper about 15 inches long and place on counter, Sift flour, baking powder, baking soda, sugar and salt onto wax paper. Place empty sifter on top of bare sheet of wax paper, lift sheet of wax paper holding sifted dry ingredients by sides and pour through sifter, sifting onto bare wax paper. Sift back and forth 3 times, then sift once more into large mixing bowl. Remove shortening from freezer. Cut into small bits, about ¼-inch square. Drop shortening bits into bowl of dry ingredients and, using fingertips, lightly rub shortening and flour together, occasionally tossing flour mixture so you touch all particles of shortening with flour. When mixture has bits of flour-covered shortening throughout, begin adding buttermilk. Using fork, add buttermilk, lightly stirring to mix with dry ingredients.
Cover board or surface with dusting of flour. Gather sticky mass of dough and place on floured surface. Dust hands with flour and gently knead dough, adding enough flour only to make dough manageable. Pat dough with hands or roll with floured rolling pin into round ½-inch thick. Using 2-inch cutter, cut out biscuits and place touching each other in 3 rows, in center of greased baking sheet. Place on middle rack of 425-degree oven and bake 12 minutes, or until lightly golden.
Remove from oven and serve hot or warm. Makes 19 (2-inch round) biscuits. :

From: Roy@indy.Net (Roy) Date: Thu, 3 Jul 1997 07:53:12 ~0500 (E

Biscuits ( Vanilla )

Servings: 1 Batch

Ingredients:

1 ¾ cub All-purpose flour
1/3 cub Vanilla sugar
2 teaspoon Baking powder
¼ teaspoon Each baking soda and salt
1/3 cub Butter
1 Egg
1/3 cub Dairy sour cream
½ cub Milk
Powdered sugar

Preparation:

In a medium mixing bowl, stir together flour, vanilla sugar, baking powder, baking soda and salt. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse crumbs.
Make a well in the center.

In a small mixing bowl, beat egg slightly; stir in sour cream until smooth. Stir in milk. Add egg mixture all at once to the flour mixture. Using a fork, stir just until moistened.

Drop dough from a slightly rounded tablespoon onto a lightly greased baking sheet. Bake at 375 F. for 12 to 15 minutes or until golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Sift powdered sugar over the tops. Serve warm.

Yield: About 12 biscuits.

Nutrition facts per biscuit: 154 calories; 7 gm total fat (4 gm saturated fat); 35 mg cholesterol; 197 mg sodium; 20 gm carbohydrates; 0 gm fiber; 3 gm protein. Daily Values: 7% vitamin A; 0% vitamin C; 6% calcium and 6% iron.

"Warm and tender, these delicate biscuits are a delicious choice for breakfast or brunch. We think they taste best when made with real butter."

From Joy Taylor's "Winter Fresh: Best-of-the Season Recipes" article in "Better Homes and Gardens," Vol. 74, No. 3. Pp. 210-211.
Electronic format by Cathy Harned. From: Cathy Harned Date: 12 Mar 96

BLUE CORN WAFFLES

Servings: 4 servings

Ingredients:

1 ½ cub Blue corn as used for
Tortillas
¾ cub All-purpose flour
1 tablespoon Sugar
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 ½ cub Buttermilk
2 large Eggs, separated
6 tablespoon Melted butter or margarine
Butter
Maple syrup

Preparation:

In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In another bowl,mix butter with egg yolks and ¼ cup of melted butter.Pour liquids into dry mixture,stirring to moisten well.Whip egg whites until they hold stiff peaks;fold into batter.Bake in a preheated waffle iron set on medium high heat or in an electric one set at medium high (375 degrees).Brush grids with melted butter; half fill with batter,spreading slightly.Close iron;bake until waffle is golden brown,5 to 6 minutes.Serve hot with butter and syrup.Makes about 4 waffles.

Breakfast Burrito

Servings: 2 Servings

Ingredients:

2 Flour Tortillas
½ cub Monterey Jack Cheese; grated
2 Eggs
Tabasco Sauce
Salt
Black Pepper
1 teaspoon Butter
2 tablespoon Green Onions; chopped
2 tablespoon Salsa

Preparation:

Heat pan large enough to accommodate 1 tortilla. Warm tortilla for about 1 minute. Heated side should begin to brown slightly. Flip and sprinkle ¼ cup cheese evenly over surface. Cover for about 1 minute or until cheese is melted. Keep warm while preparing second tortilla in same way.

When tortillas are nearly ready, beat eggs with several drops of Tabasco sauce and salt and pepper as desired. Heat butter in separate pan, add green onions, stir for a few seconds and add eggs. Over medium heat, scramble eggs to your taste. Add salsa and stir briefly.

Divide egg mixture between 2 tortillas, distributing egg along 1/3 of each tortilla. Add additional ingredients if you wish and roll from side with egg on it.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Breakfast Castle Casserole

Servings: 6 servings

Ingredients:

10 White Castle cheeseburgers
3 Eggs, beaten
2 cub Milk
½ cub Chopped onion
½ cub Chopped green peppers
1 teaspoon Dry mustard
¾ teaspoon Garlic salt
¼ teaspoon Pepper
Grated taco cheese
Paprika

Preparation:

Cut White Castle cheeseburgers in half and place in 13" x 9" baking dish or pan. Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over White Castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and refrigerate overnight or until thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or until custard is set. Serve hot or cold.

Breakfast Clafoutis

Servings: 1 servings

Ingredients:

Fruit (prepared weight) 4 to6 oz. blueberries,raspberries, or cranberriesor 12 oz. (approx.)cherries, peaches, or plums
Zest from 1 small lemon,grated
2 tablespoon Sugar, plus additional tosweeten fruit
½ cub Unbleached all-purpose flour
¼ teaspoon Salt
2 Eggs, any size
1 cub Milk (low-fat, if desired)
1 tablespoon Unsalted butter
Confectioners' sugar
Sour cream (optional)

Preparation:

Preheat the oven to 425. Wash and prepare the fruit. Cherries should be stemmed and, if desired, pitted. Plums or peaches should be pitted and cut into bite-sized pieces; commercial cranberries should be cut in half; small wild cranberries, blueberries, or raspberries need only be picked over to remove stem pieces and debris.

Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a small dish. In a large bowl, sift together the flour and salt. In a small bowl, beat the eggs gently and whisk in the milk.
Add the wet to the dry ingredients a little at a time, whisking smooth. Stir in the lemon sugar. Let the batter rest while the fruit is being cooked.

In a 10-inch nonstick skillet, melt the butter over medium heat, coating the bottom and the sides halfway to the rim. When the butter is bubbling, add the fruit. Stir until each piece has softened and is coated with butter, about 2-3 minutes. Then sprinkle in sugar to sweeten. We use about 2 T of granulated sugar for all fruit except cranberries (which require about twice as much) and peaches (where we prefer brown sugar). When this sugar has dissolved and turned into a syrup--about 2 minutes--stir up the batter and scrape it carefully into the pan over the fruit. Put the skillet into the oven to bake for about 20 minutes. At this point the clafoutis will be set, golden brown, and puffed up at the edges. Divide into warmed bowls, sift a little confectioners' sugar over each, and top if you like with a spoonful of sour cream.

from Outlaw Cook, by John Thorne with Matt Lewis Thorne

Breakfast Pizza

Servings: 6 servings

Ingredients:

1 pound Bulk pork sausage
1 package Refrigerated crescent rolls (8-roll package)
1 cub Frozen loose-pack hash brown potatoes, thawed
1 cub Sharp Cheddar cheese shredded
5 Eggs
¼ cub Milk
2 tablespoon Grated Parmesan cheese
½ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

In a skillet, cook the sausage till brown; drain off fat.

Separate crescent roll dough into 8 triangles. Place on ungreased 12-in. pizza pan, with points toward the center. Press over bottom and up sides to form a crust; seal perforations.

Spoon cooked sausage over crust. Sprinkle with thawed hash brown potatoes. Top with shredded cheddar cheese.

In a bowl, beat together eggs, milk, salt, and pepper. Pour into crust.

Sprinkle Parmesan cheese over all. Bake in a 375F oven for 25 to 30 minutes.

The cook who invented this recipe says, "I've startled a few guests when I've told them we're having Pizza for breakfast. But they're delighted when I bring our this version. It's an easy way to serve eggs, sausage, hash brown potatoes, and rolls all at once. And my children like it too, even though they usually won't touch eggs for breakfast."

Source: Better Homes and Gardens _His_Turn_to_Cook_ (c) 1983 by Meredith Corporation, Des Moines, Iowa ISBN: 0-696-00875-0

For a tasty variation, use Potatoes O'Brien instead of plain hash browns or add diced green bell peppers, red bell peppers, and onions.
As with any Pizza, you're free to use your imagination.

Entered by Jim Speerbrecher, 10/93

Broccoli Omelet

Servings: 4 Servings

Ingredients:

1 tablespoon Oliveoil
½ Onion, chopped finely
1 cub Frozen Broccoli,chopped
1 tablespoon Minced Basil or Dill
1 cub Eggsubstitute or
8 Eggwhites
½ cub Low-fat Cottage Cheese

Preparation:

1. In a large frying pan, with heatproof handle, heat the oil over medium heat. 2. Saute the onions in the oil for 5 minutes, or until soft. 3. Add the brocoli and herbs, saute for a few minutes. 4. In a small bowl, whisk together the eggs and cottage cheese. Pour over broccoli in pan. Stir a few times to blend. Cook for 3-5 minutes. 5.
Transfer to the oven and bake at 375 F until the eggs are set, about 15 minutes. Out of "Lose Weight Naturally" cookbook. Typed by Brigitte Sealing, Cyberealm BBS and home of Kook-Net 315-786-1120

Brunch in High Cotton

Servings: 6 Servings

Ingredients:

No Ingredients

Preparation:

Augusta's Chilled Tomato Soup with Basil Cream

Freshly Squeezed Orange Juice

Feather Bed Eggs

Char's Extra-Good Sesame Drop Biscuit-Muffins

Glazed Orange Muffins

Sliced Fresh Melon and Fresh Berries

Colombian Coffee and Earl Grey Tea

Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon

Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Buckwheatcake

Servings: 12 Servings

Ingredients:

3 ½ ounce Buchwheat Flour
3 ½ ounce Almonds,ground
4 Egg Yolks
6 ounce Sugar
2 teaspoon Baking Powder
4 Egg Whites
9 ounce Cottage Cheese,pureed
12 ounce Cranberries,canned
15 ounce Heavy Creme
6 teaspoon Gelatine,ground

Preparation:

1.Cream eggyolks and sugar until foamy, mix in flour, almonds and baking powder. 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C for 10- 15 minutes. 3.Mix cottage cheese and cranberries.Whip the cream until stiff and fold in. Dissolve gelatine in water as directed on package than fold into cheese mix. 4.When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top. 5.Cool well before serving. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 .

Burgundy Meat Ball Stew from Peggy Travers

Servings: 4 Servings

Ingredients:

2 cub Ground Beef
1 cub Fine Soft Breadcrumbs
¼ cub Onions, finely chopped
1 Egg
1 ½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Thyme
1 tablespoon Butter
1 tablespoon Oil
1 can 14oz Tomato Sauce
1 can 10oz Beef Bouillon
1 cub Dry Red Wine
1 cub Water
8 Onions, halved
2 cl Garlic, minced
4 Medium Potatoes, cubed
4 Medium Carrots, 1" chunks
Salt and Pepper
½ pound Small Mushrooms (optional)
Parsley, chopped
1 tablespoon Cornstarch OR
2 tablespoon Flour

Preparation:

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 ½" meatballs.

2) Heat butter and oil in skillet. Brown meatballs lightly on all sides.
Drain excess fat.

3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 Apple Rings
or until vegetables are tender. During last 15 minutes, thicken with
cornstarch or flour.

From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Candy- Peanut Butter, Easter Eggs

Servings: 12 Servings

Ingredients:

Pat stockett
2 pound Margarine
4 pound Peanut butter
4 pound Confectioners' sugar

easter eggs:
¼ pound Butter
8 ounce Cream cheese
½ teaspoon Salt
1 ½ teaspoon Vanilla
1 ½ cub Peanut butter or coconut
4 cub Confectioner's sugar

peanut butter eggs:
1 cub Margarine
8 ounce Cream cheese
½ teaspoon Salt
1 ½ teaspoon Vanilla
2 pound Powdered sugar
2 ¼ cub Peanut butter; chunky

rice krispie eggs:
1 cub Confectioners sugar
1 cub Crunchy peanut butter
2 cub Rice krispies
2 tablespoon Oil
¼ teaspoon Vanilla

peanut butter b:
-alls-----
1 pound Margarine
2 cub Peanut butter
2 ½ pound To 3 pounds confectioners' - sugar
3 teaspoon Vanilla
6 ounce Semi-sweet chocolate chips
¼ pound Paraffin wax

Preparation:

Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds Easter Eggs Soften and mix together butter and cream cheese.
Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in r

Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredi Place on wax paper to cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet a

Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Ad Place on cookie sheets lined with wax paper and place in the refrigerator f

Char-Grilled Kangaroo Kebabs And Smoked Eggplant Puree

Servings: 4 Servings

Ingredients:

1 1/3 pound Kangaroo fillet, trimmedand cubed
2 teaspoon Coriander seeds, roastedand ground
1 teaspoon Black pepper, freshly ground
2 medium Eggplants
1 teaspoon Garlic cloves, minced
⅛ cub Lemon juice
1 tablespoon Tahini
½ teaspoon Sea salt
1 ¾ ounce Yoghurt, plain
2 teaspoon Parsley leaves, chopped.

Preparation:

Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 08-15-95

CHILAQUILES

Servings: 4 servings

Ingredients:

6 Eggs
4 Corn tortillas
2 Avocados
2 Tomatoes
4 tablespoon Lime juice
4 teaspoon Olive oil
Salt and pepper to taste
2 tablespoon Butter or margarine
2 Onions; finely diced
1 cub Cooked beef, chicken or pork (diced or shredded)
1 teaspoon Chili powder
½ teaspoon Ground cumin
Cilantro

Preparation:

BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in half from tip to stem, and remove the pit. Using a paring knife, slice the flesh in each half from tip to stem in ½-inch slices without cutting through skin. Using a large spoon, scoop the flesh out of the skin in 1 piece. Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado. Drizzle with lime juice and oil, and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin. Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed.
Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness. Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Chinese Egg Rolls

Servings: 8 Servings

Ingredients:

1 pound Package egg roll skins
Egg beaten
Enough oil to deepfry
1 cub Diced roast pork
½ cub Cooked and diced shrimp
¼ cub Water chestnuts
¼ cub Shreded bamboo shoots canned
2 cub Chopped bean sprouts fresh
2 Green onion; finely chopped
4 Fresh mushroom chopped
½ teaspoon Sugar
2 tablespoon Soy sauce
1 tablespoon Seseme oil
Salt and pepper to taste

Preparation:

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the 2 opposite ends and fold in.
Moisten other 2 edges with beaten egg. Roll into a log shape.
Pre-heat oil in a deep wide pot or skillet. Fry the egg rolls until golden brown turning often to get an even browning. Remove from oil and drain on absorbent paper. Serve very hot. Makes 16 egg rolls.

Chinese Tea Eggs

Servings: 12 Servings

Ingredients:

AMERICAN MEASUREMENTS:
12 Hard-cooked eggs in shells
Still warm
1 quart Cold water
1 tablespoon Salt
4 tablespoon Light soy sauce
1 Whole star anise (optional)
6 teaspoon Chinese black tea

Preparation:

Finely crack shells of eggs all over with the back of a spoon. Avoid making big or wide cracks. Carefully place eggs in a saucepan and add all remaining ingredients. Bring to boil, lower heat, cover and simmer for 1-½ to 2 hours. If liquid cooks down too much, add boiling water to keep eggs covered. Remove from heat and let stand in the liquid for 8 hours or overnight. Just before serving, carefully remove shells. Serve whole, quartered or halved.

Source: Bon Appetit, April, 1977; typos by Dorothy Flatman 1996 From:
Dorothy Flatman

Chinese Thousand Year Eggs

Servings: 1 Batch

Ingredients:

12 Eggs
2 Star anise
¼ cub Black tea
2 teaspoon Salt
2 tablespoon Dark soy sauce

Preparation:

Cover eggs with cold water. Boil 20 minutes. Cool in cold water. Crack shells but do not remove them. Boil eggs again in water to cover. Add star anise, black tea, salt, and soy sauce. Simmer 2 hours. Keep eggs in juice before serving. The longer the eggs remain in the juice, the better the flavor. Serve hot or cold. May be frozen.

From: colt@usr1.primenet.com (Colt) in rec.food. preserving, who wrote: "Another variation [of pickled eggs] is the Chinese Thousand Year Egg, also called the Tea Egg. These eggs are served during the Chinese New Year celebration and symbolize wealth, prosperity, and fertility." Formatted by Cathy Harned.

Chinese: Egg Foo Yung (Foo Yung Don)

Servings: 10 servings

Ingredients:

½ pound Fresh bean sprouts
½ Yellow onion, medium size
¼ pound Chinese BBQ Pork
10 tablespoon Oil, approximately
1 Bamboo shoot tip (canned) or
½ C. sliced
1 Green onion, finely chopped
1 tablespoon Sesame seeds
½ teaspoon Salt
½ teaspoon Sugar
6 large Eggs
1 teaspoon Oyster sauce
½ teaspoon Thin soy sauce

GRAVY:
1 can (2 cups) chicken broth
1/3 cub Sliced mushrooms, optional
½ teaspoon Salt
½ teaspoon Sugar
Dash of pepper
1 teaspoon Dark soy sauce
3 tablespoon Cornstarch
6 tablespoon Cold water

Preparation:

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, juilenne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with ½ teaspoon salt and ½ teaspoon sugar. (Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop ½ C. of the mixture in the wok. Fry about 2 minutes on each side. Place on serving dish and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the chopped green onion and toasted sesame seeds.

: Yield: Serves 10.

----Toast sesame seeds in a dry frying pan, without oil for 3 min.----

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

3. Prepare thickening made with the cornstarch and cold water; add the seasoned broth and cook for 1 minute.

SOURCE: Chopsticks, Clever, and Wok.

Chocolate Dot Pancakes

Servings: 8 Pancakes

Ingredients:

½ cub Prepared pancake mix
1/3 cub Chocolate chips
1 Egg, slightly beaten
1 tablespoon Sugar
½ cub Milk
Soft vanilla ice cream OR
Cool Whip

Preparation:

Combine the pancake mix, sugar and chocolate chips. Stir in the milk and the egg. Drop by heaping tablespoonsfull onto a heated grill or skillet. Fry until bubbly. Turn, brown on the other side. Serve with soft vanilla ice cream of cool whip layered between two pancakes.

Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally posted: 4/92

Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

Chocolate Easter Eggs

Servings: 32 Servings

Ingredients:

1 cub Butter; softened
3 pound Icing sugar
2/3 cub Condensed milk
1 tablespoon Vanilla
½ teaspoon Salt
1 pound Semisweet chocolate; chopped
2 tablespoon Vegetable shortening

icing:
2 pound Icing sugar
1 cub Vegetable shortening
½ cub Milk
Food colouring (optl)

Preparation:

To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, m

Chocolate Filled Eggs

Servings: 8 Servings

Ingredients:

Shelton xxxj77a
8 ounce Dark couverture chocolate
8 large Eggs
1 cub Heavy cream
½ Stick butter
½ cub Hazelnut chocolate spread;(nutella)

Preparation:

To prepare the eggs, allow them to warm to room temperatures, wash and shak

Cut the chocolate into small pieces. Bring the heavy cream to the boiling

Using a small funnel, pour the filling, while still warm, into the egg she

Serve the eggs in egg cups.

This recipe is from Salt and Pepper Publications "Chocolate The French Way

Chocolate Lover's Eggnog

Servings: 18 Servings

Ingredients:

2 quart Commercial eggnog
¾ cub Light rum
2/3 cub Chocolate syrup; hershey's
2 cub Whipping cream
¼ cub Sugar
1 tablespoon Cocoa; plus 1 ½ tsp.
1 teaspoon Chocolate extract

Preparation:

Recipe by: unknown Combine eggnog, rum, Hershey's syrup, and chocolate extract. Chill. Before serving, combine the whipping cream, sugar and cocoa and beat on high speed to soft peaks, Do not overbeat. Pour eggnog into cups and top with generous dollops of cocoa whipped cream. For easier serving I sometimes fold whipped cream mixture thoroughly into eggnog mixture. Serve chilled. Makes eighteen ½ cup servings. Can be made 1 day ahead. A holiday must for chocolate lovers!!!!

Chocolate Waffles-Mix

Servings: 1 Servings

Ingredients:

2 cub Bake it all mix
2 Eggs
1 cub Buttermilk or sour milk*
½ teaspoon Vanilla extract
1 tablespoon Shortening; melted
½ teaspoon Baking soda
¼ cub Sugar
¼ cub Cocoa

Preparation:

*To make sour milk, place 1 Tablespoon vinegar in measuring cup and fi small but batter is not smooth. Pour onto heated waffle baker and bake. Yi

Ch'un Chuan ( Chinese Egg Rolls )

Servings: 1 Servings

Ingredients:

FILLING:
1 cub Cooked or rinsed cannedShrimp, chopped
1 cub Canned Bean Sprouts, drainedand chopped
1 cub Finely chopped Celery
½ cub Drained canned Mushrooms,chopped
1 ½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon MSG (not optional)

WRAPPER:
1 cub Sifted Flour
3 Eggs; beaten
1 teaspoon SaltCold Water

FOR FRYING:
2 quart Salad Oil

MUSTARD SAUCE:
3 tablespoon Dry mustardwater

Preparation:

About 3 hours before serving*:

1. Make Shrimp Filling as follows: Mix shrimp, bean sprouts, celery, mushrooms, 1 ½ t salt, MSG and sugar, then refrigerate.

2. Now make batter for Egg-Roll Wrappers by thoroughly combining flour, 1 t salt, 3 eggs, beaten. Then stir in 1 C water, a little at a time, until a smooth, thin batter.

3. Now cook the Egg Roll Wrappers as follows: Heat 1 t salad oil in a skillet 7" across the bottom, over medium heat. Then pour in 3 T batter (full ¼ cup). Rotate skillet until batter covers bottom, then let it cook until surface is set; do not turn. When set, carefully slide it onto paper toweling. (If wrapper sticks roll one edge of it over and loosen bottom with a spatula.)

4. Wipe any particles from bottom of skillet, then repeat step 3 until all batter is used up, letting each wrapper cool on its own piece of paper toweling.

5. Now fill each Egg Roll Wrapper as follows: Drain Shrimp Filling well, then place 1 heaping Tablespoon of it, off center, on one of the wrappers. Fold 2 sides of wrapper over filling, then brush exposed part of wrapper with some of remaining egg, beaten. Next, starting from filling end, roll up filling in wrapper. When all egg rolls are filled, refrigerate them, uncovered, for 1 hour.

6. Then to fry egg rolls: Heat 1" of salad oil in skillet to 375øF, or until a 1" square of day-old bread browns in 40 seconds. Fry egg rolls, two at a time, until well browned on both sides, draining them on paper toweling.

7. When all the egg rolls have been fried, reheat them, uncovered, on a cookie sheet in a 400ø oven about 10 minutes.

8. Meanwhile, for the Hot Mustard Sauce, stir enough water into dry mustard to make it the consistency of mayonnaise.

9. These Egg Rolls, with the Mustard Sauce are delicious before a main dish of frozen or canned Chicken Chow Mein. Fruit and hot tea make nice top-offs.

*If preferred, Egg Rolls can be made 1 week ahead, then wrap and freeze. Or make 1 day ahead, then refrigerate.

From: Sandra May Date: 05 Apr 94

Cornmeal Crepes with Berries

Servings: 10 servings

Ingredients:

3 cub Sliced strawberries
2 tablespoon Sugar
1 cub Milk
3 Large eggs
2/3 cub All-purpose flour
¼ cub Yellow cornmeal
1 teaspoon Vanilla
2 ½ teaspoon Butter or margarine
¼ cub Apricot jam
Vanilla low-fat yogurt*

Preparation:

* - or regular sour cream

Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps.

Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat. When pan is hot, add ¼ teaspoon butter and swirl to coat surface. Pour in ¼ cup batter all at once; quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made.

Spread 1 side of each crepe lightly with jam; fold in quarters. Offer crepes with berries and yogurt to add to taste.

Cottage Cheese Cakes

Servings: 1 servings

Ingredients:

3 medium Eggs
1 cub Small curd cottage cheese
2 tablespoon Corn oil
2 tablespoon Flour or cornmeal

Preparation:

Combine the ingredients in order in a blender. Blend well until mixture is smooth. Cook on a slightly greased griddle or in a hot skillet. Since the consistency of the cakes is light keep the cake size small. Randy Rigg

Country Style Turkey Sausage

Servings: 8 Patties

Ingredients:

Non-stick cooking spray
1 Slightly beaten egg white
¼ cub Finely chopped onion
¼ cub Finely snipped dried apples
Or ½ c. finely chopped
.apples
3 tablespoon Quick-cooking oats
2 tablespoon Snipped fresh parsley
½ teaspoon Salt
½ teaspoon Ground sage
¼ teaspoon Ground nutmeg
¼ teaspoon Pepper
Dash ground red pepper
½ pound Lean ground turkey breast

Preparation:

Spray a cold 10 inch skillet with nonstick coating spray; set aside.

In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well.

Shape mixture into eight 2" wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.

Nutritional info per patty: 49 calories; 1 gm total fat (0 gm sat.
fat); 12 mg. chol.; 155 mg sodium; 4 gm carbo; 0 gm fiber; 6 gm protein.

Source: Better Homes and Gardens Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

Creamed Stuffed Eggs

Servings: 6 servings
Source: Natl Cooking Echo 22 Jun 90

Ingredients:

8 Hard boiled eggs
1 cub Cooked chicken
½ teaspoon Onion juice
4 tablespoon Pecans
1 cub White sauce, made withchicken broth
Salt and pepper

Preparation:

Contributed to the echo by: Vincent Mcguire

CREAMED STUFFED EGGS

Cut eggs in half, remove yolks and mash. Grind chicken and pecans and add to egg yolks with onion juice, salt and pepper, and enough white sauce to moisten. Fill egg whites with this mixture; place in cassarole, stuffed side up, and pour over remaining sauce. Bake

CUMIN RICE WITH EGGPLANT AND PEPPERS

Servings: 4 servings

Ingredients:

1 ½ cub Brown rice
2 tablespoon Virgin olive oil
1 tablespoon Butter
1 Eggplant (10-12 oz) cut in ½-inch cubes
1 medium Onion cut into ¼-inch squares
Salt
1 small Green bell pepper; cut into ½-inch squares
1 small Red or yellow pepper or a mixture, cut into ½-inch squares
2 medium Tomatoes; peeled, seeded andcut into large pieces -OR-
15 ounce -Canned Tomatoes, drainedand cut into large pieces
4 teaspoon Ground cumin
½ teaspoon Turmeric
¼ teaspoon Ground ginger
¼ teaspoon Ground cinnamon
½ teaspoon Freshly ground pepper
¼ cub Chopped parsley or cilantro
3 cub Water
1 cub Dried provolone (optional)=OR=- Monterey Jack=OR=- Muenster cheese

Preparation:

RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water.
Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

DANISH HASH WITH FRIED EGGS (BIKSEMAD)

Servings: 4 Servings

Ingredients:

½ cub Butter or margarine
(¼ lb.)
2 Large onions, finely
Chopped
2 cub Peeled cooked potatoes,
Cut in ½ inch cubes
3 cub Cooked lean beef, cut in
½ inch cubes
¼ cub Regular strength beef broth
1 teaspoon Worcestershire
½ teaspoon Salt
⅛ teaspoon Pepper
4 Eggs
Butter lettuuce and
Tomatoes for garnish
Coarse (kosher-style
(optional)

Preparation:

In a wide frying pan over medium heat, melt 3 tablespoons of butter.
Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings.

Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California.

Deviled Eggs

Servings: 4 servings

Ingredients:

3 each Large Hard Cooked Eggs
2 tablespoon Mayo Or Salad Dressing
½ teaspoon Prepared Mustard
1 each Dash Of Pepper

Preparation:

Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly.

Deviled Eggs And Noodles

Servings: 4 servings

Ingredients:

1 each Recipe #19 (Deviled Eggs)
2 tablespoon Chopped Onion
1 tablespoon Margarine Or Butter
2 ½ cub Noodles, Cooked
1 cub ( 8 ozs) Dairy Sour Cream
1/3 cub Grated Parmesan Cheese
1/3 cub Milk
1/3 cub Sliced Ripe Olives
2 teaspoon Poppy Seeds
½ teaspoon Salt

Preparation:

Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 ½-Qt casserole on high (100%) until onion is tender, 1 ½ to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes.
Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes.

Dorothy Flatman's Chicken & Egg Noodles

Servings: 3 Servings

Ingredients:

EGG NOODLES:
2 Eggs, beaten
1 ½ cub Flour (about)

SOUP:
2 quart Water
6 tablespoon Chicken gravy mix
1 cub Chicken, chunked
1 cub Onion, diced
1 cub Celery, diced
1 cub Carrot, chopped
1 tablespoon Parsley, dried
1 teaspoon Rosemary, crushed
1 tablespoon Season salt

Preparation:

Combine eggs and flour. Add additional flour if needed to make stiff, smooth dough. Roll out and cut into strips, set aside to dry. Note:
General rule of thumb; 1 egg per person plus as much flour as can be worked into it.

Combine rest of ingredients in slow cooker and cook on low 5-6 hours or until vegetables are tender.

Add noodles to soup and cook additional 3-4 hours or until noodles are tender.

Notes: When I have it, I substitute home made chicken stock for the water and chicken gravy mix. Also, sometimes just use chicken bullion cubes instead of the gravy mix.

Also can be cooked on the stovetop but watch carefully it doesn't stick as the noodles will soak up a lot of broth.

Created by Dorothy Flatman

From: Dorothy Flatman Date: 24 Feb 96

Drunken Eggs

Servings: 6 Servings

Ingredients:

6 ounce Slab bacon (skin opt)
1 large Yellow onion, diced
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
3 ½ cub Chicken stock
2 medium Tomatoes or 4 small Romatomatoes, cored, seededand diced
4 large Eggs, beaten
½ cub Grated a¤ejo cheese
4 Serrano chiles, stemmedand chopped (seeds opt)
12 Corn tortillas

Preparation:

Remove the bacon skin, if any, and reserve if desired. Cut the bacon into ¼-inch cubes. Fry over low heat until all the fat is rendered.
Drain on paper towels. Reserve 2 tablespoons of the fat.

Heat the reserved bacon fat in a stockpot over medium-low heat.

Cook the onions with the salt and pepper until deep brown, 10 to 15 minutes. Add the chicken stock and bacon skin, if using, simmer 15 minutes. Remove the bacon skin. Skim and discard the fat from the top, and bring the broth to a boil. Stir in the fried bacon and tomatoes and return to a boil.

Gently stir in the beaten eggs just until cooked and thready, 1 to 2 minutes, being careful not to overblend.

Remove from the heat.

Ladle into warm bowls and sprinkle with the cheese and serrano chiles.

Serve immediately with warm corn tortillas.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.

From: Carl Berger Date: 15 May 96

Easter Egg Decorating Ideas

Servings: 1 servings

Ingredients:

Eggs; hard boiled or blown
Stickers, stars
Nail polish; clear, colors& glitter
Tiny 'rocket' candies
Cake decorating gel
Paint
Toothbrush

Preparation:

Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or press on dots 2) Use nail polish. (Clear nail polish is good for over coating finished eggs.) (for older children). 3) Use small, round "rocket" candies. Attach with cake decorating gel. 4) Spatter paint with paint applied to old toothbrush. (Cover table first).

SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne MacLellan

Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY

EASTER EGGS

Servings: 2 servings

Ingredients:

-Jello Book
1 Package (3-oz) any fruitflavor Jell-O
1 cub Boiling water
½ cub Cold water
8 Egg shells

Preparation:

Colorful "eggs" to serve in a nest of green coconut on Easter or to use as garnish around salads all year.

To remove yolks and whites, crack small end of each uncooked egg slightly. Pick away enough shell so that yolk and white will drop.
Rinse inside of shell with cold water. Or pick a small hole in end of egg shell and prick a tiny hole with pin in opposite end; then blow out yolk and white. After rinsing shell, cover tiny hole with tape.

Dissolve Jell-O in boiling water. Add cold water. Place egg shells in egg carton. Pour gelatin into shells, using funnel or small pitcher. Chill overnight. Crack shells slightly, dip quickly in warm water, and peel off. Serve in nests of shredded lettuce or green tinted coconut or use as garnish around potato and other salads.
Makes 8 eggs

Note: Use egg yolks and whites in scrambled eggs for Easter breakfast.

B CHRISTENSEN (CPVM71A)

Easy Coffee Cake

Servings: 1 Coffeecake

Ingredients:

CYBEREALM BBS 315-785-8098:
2 cub Bisquick
2/3 cub Milk
2 tablespoon Sugar
1 Egg

FOR THE STRUESEL TOPPING:
1/3 cub Bisquick
1/3 cub Packed brown sugar
½ teaspoon Cinnamon
2 tablespoon Firm margarine or butter

Preparation:

Heat oven to 375F. Grease round pan, 9 x 1 ½". Prepare Streusel topping; reserve.

Mix all remaining ingredients, beat 30 seconds. Spread in pan; sprinkle with streusel topping.

Bake 18-22 minutes or until golden brown. Serve warm. Makes 8 servings.

For the streusel topping: Mix all ingredients together until crumbly.

Source: The back of the Bisquick box Typed for you by; Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Egg and Watercress Finger Sandwiches

Servings: 24 Sandwiches

Ingredients:

6 Eggs, hard-boiled & chopped
¼ cub Mayonnaise
1 tablespoon Honey Dijon Mustard
¼ teaspoon Celery Seed
Salt and Pepper
6 tablespoon Unsalted Butter, softened
16 ounce Loaf Whole Wheat Bread,
Sliced lengthwise with
Crusts removed (6 slices)
Fresh Watercress Sprigs

Preparation:

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down.
Press gently to seal. Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1" fingers.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120

Egg Benedict

Servings: 6 Servings

Ingredients:

6 Baked Pastry Shells
1 cub Cooked Ham; shredded
6 Eggs
Hollandaise Sauce
Parsley Sprigs

Preparation:

Preheat oven to 350øF. Fill pastry shells loosely with ham, heat in the oven for 10 minutes. Poach eggs in frying pan in enough salted water to cover. When done, cut out eggs with a 2" round cookie cutter. Place an egg in each pastry shell on top of ham, cover with hollandaise sauce. Replace top of pastry shells, and garnish with parsley.

Source: Shelby Smith of Stinson Beach, Ca Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Egg Bread ( Hootsla )

Servings: 1 Servings

Ingredients:

½ Bread, Day Old
½ cub Butter
3 Eggs, Well Beaten
½ cub Milk
Salt & Pepper

Preparation:

Cut bread into cubes and brown in butter which has been melted. Beat the eggs well and add the milk and salt and pepper to taste. Pour over bread and fry until brown. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Egg cognac (German)

Servings: 2 Servings

Ingredients:

1 Egg Yolk
1 tablespoon Sugar
1 teaspoon Vanilla
2 ¼ cub Cognac

Preparation:

1. Mix egg yolks and sugar and vannila untill light coloured creamy.

2.Add Cognac and stir until all is well blended.

3.Keeps for 1 month.

Out of "1X1 Der Guten Kueche"

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Egg Drop Chicken Soup

Servings: 4 Servings

Ingredients:

5 cub Chicken stock
2 tablespoon Soy sauce
2 Eggs, well beaten
1 Garnish, see below

Preparation:

Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance) and fr ozen green peas which will de-frost in the heat of the bowl but stay fresh - not overcooked.

Egg Drop Soup

Servings: 8 Servings

Ingredients:

6 ¼ cub Basic chicken stock - see
Recipe
2 tablespoon Soy sauce - low sodium
2 tablespoon Sherry
⅛ teaspoon White pepper
¼ teaspoon Salt
2 Egg whites
1 tablespoon Corn starch
1 tablespoon Sesame oil
2 Scallions - thinly sliced

Preparation:

1. In a 2-quart soup pot, heat 6 cups of chicken broth to a simmer.
Add the soy sauce, sherry, pepper, and salt. 2. Beat the egg whites lightly. Drizzle into the chicken broth mixture. 3. Mix cornstarch with the remaining ¼ cup cold chicken stock until it is lump free, then add to the soup. Stir until the soup thickens. Stir in the sesame oil. 4. Garnish with scallions, and serve.

Yield: Makes 8-¾ cup servings.

Each serving has approximately 31 calories, 1.12 g. protein, 1.8 g.
total fat (1.4 g. unsaturated fat, 0.24 g. saturated fat), 1.6 g.
carbohydrates, 0 mg. cholesterol, 0.06 g. fiber, 230 mg. sodium, 6 mg. calcium.

Exchanges per serving: 1/3 fat, 14 meat Source: Fred Towner

From: Fred Towner Date: 13 Jan 96

Egg Drop Soup (Don Tong)

Servings: 1 servings

Ingredients:

4 cub Chicken broth
½ teaspoon Salt
½ teaspoon Sugar
1 Egg
1 teaspoon Cornstarch
1 tablespoon Water
* Water chestnuts (optional)
* Green Onions (optional)

Preparation:

PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water.

COOKING: Bring the broth to a boil over medium heat in a soup pot.
Add the cornstarch mixture, and stir until slightly thickened.
Remove from stove. add egg very, very slowly, frop by drop, stirring constantly.

OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.

Egg Foo Yung (Chinese Omelet)

Servings: 2 Servings

Ingredients:

Egg Mixture:
4 ounce Shelled and deveined cookedshrimp
2 large Eggs, beaten with 2teaspoons water
1 cub Bean sprouts
¼ cub Chopped scallions (greenonions)
⅛ teaspoon Salt
Dash each garlic powder andwhite pepper
2 teaspoon Peanut or vegetable oil
Sauce:
1 ½ teaspoon Soy sauce
1 teaspoon Each cornstarch and ricevinegar
Dash ground ginger
½ cub Water

Preparation:

To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant ¼ cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture, using scant ¼ cup mixture for each patty.

To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water. Stirring constantly, bring mixture to a boil and cook until sauce thickens.

TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce.

Egg Fried Rice

Servings: 4 servings

Ingredients:

4 Eggs, large
2 ½ teaspoon Salt
6 tablespoon Peanut oil
3 ½ cub Rice, cooked (1 c uncooked
2 Scallions, large, chopped

Preparation:

Beat eggs well with ½ t salt. Have rice and scallions ready.
Heat wok over high heat until hot; add 3 T oil, coat, and heat for 30 seconds ( don't let oil smoke). Pour in eggs and as they puff at the edges, push mass with spatula across to back of pan as you tilt it towards you; this allows the liquid eggs to slide down in to the hot pan. Repeat this pushing and tilting quickly until the eggs are no longer runny but soft and fluffy. Slide into a dish and set aside.
Stir rice a little with wet hands. Add remaining 3 T oil to hot pan and scatter in the rice; stir, poke and flip with spatula to coat each grain with oil. Add rest of salt and stir briskly for 1 minute, until rice is heated through. Add eggs and stir to mingle; eggs should remain in decent size pieces. Add chopped scallions, give a few quick turns and por into hot serving dish.

Egg Nog

Servings: 25 Servings

Ingredients:

12 Eggs
3 ¼ cub Icing sugar
½ teaspoon Salt
¼ cub Vanilla
10 cub Milk
Brandy, rum, scotch or
Rye
Nutmeg

Preparation:

Beat eggs in large bowl until light and lemon colored. Slowly beat in sugar,salt and vanilla. Stir in milk. Add liquor to taste.
Refrigerate for 24 hours before serving. To serve, run through blender to foam up. To store for a few days, keep covered in fridge.
Garnish with nutmeg. Yield: 25 servings, 5 oz each.

Source: Jean Pare holiday cookbook

Egg Pasta Dough Abm

Servings: 1 Servings

Ingredients:

6 Eggs
4 ½ cub Flour

Preparation:

Put flour in the pan and crack the eggs into the center of the flour.
Start the machine and check to make sure it isn't working too hard.
If so, add a tablespoon of cold water at a time until it is kneading without trouble. Remove the dough as soon as the kneading has stopped. Check the dough before rolling by inserting a finger into the center; if it comes out almost dry, then it is ready to use.
Take small pieces of dough at a time and roll it to the thickness of the noddle you want and slice it lenghtwise. Flour the noodles and set them aside. You can hang them on a drying rack. To cook fresh noodles, bring to a boil 2/3 large pan of salted water. Add pasta and bring water back to boil, cooking uncovered for 5 to 20 seconds after the water returns to a boil. DO NOT OVERCOOK PASTA! If your pasta is more than a day old, it requires longer cooking.

From Donna German's The Breadmachine cookbook III.

Posted on GEnie Food & Wine RT Jun 02, 1993 by L.DIAZ [LAURA]

Nutritional Information per serving: xx Calories, xx grams Fat, x% Calories from fat, x mg Cholesterol, xx mg Sodium, x g Dietary fiber.

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Eggless Corn Muffins

Servings: 6 servings

Ingredients:

1 cub Cornmeal
½ cub Flour
¼ cub Sugar
1 teaspoon Salt
2 teaspoon Baking powder
1 cub Water
2 tablespoon Shortening, melted

Preparation:

Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes.

"Pennsylvania Dutch Cook Book - Fine Old Recipes" Posted by Helen Peagram

Eggnog Bread Pudding with Rum Sauce

Servings: 12 Servings

Ingredients:

BREAD PUDDING:
2 cub Skim milk
1 teaspoon Vanilla
1 cub Sugar
1 teaspoon Nutmeg
2 Eggs
10 cub 12 oz French bread cubes 1"
2/3 cub Raisins

RUM SAUCE:
1 cub Firmly packed brown sugar
½ cub Light corn syrup
2 tablespoon Rum
2 tablespoon Margarine or butter
½ teaspoon Vanilla

Preparation:

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside.

2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean.

3. Meanwhile, in a small saucepan, combine all rum sauce ingredients.
Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding.

Makes 12-16 servings.

Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120

Eggnog Mold

Servings: 6 Servings

Ingredients:

2 package Gelatine,unflavored
½ cub Cold Water
1 can Eggnog,chilled
1 cub Almonds,ground
1 can Mandarin Oranges,drained
Coolwhip to taste

Preparation:

Sprinkle the two envelopes gelatine onto the water to soften. Place over low heat, stirring until dissolved. Add gelatin to the eggnog, add the almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4 hours. Unmold and garnish with the mandarin oranges and coolwhip .

From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

Eggnog Truffles

Servings: 36 Servings

Ingredients:

truffles:
2 cub Milk chocolate chips
2 tablespoon Butter or margarine
½ cub Eggnog

chocolate cups:
2 cub Semisweet choco chips
1 tablespoon Shortening

Preparation:

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small saucepan over Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bo

Eggplant and Green Pepper Kugel

Servings: 8 servings

Ingredients:

1 Eggplant,large
½ teaspoon Salt
3 tablespoon Olive oil
1 Onion,chopped
1 Green pepper,sweet,chopped
2 tablespoon Pine nuts
2 tablespoon Basil,fresh,chopped
2 Eggs,slightly beaten
1 Matzoh cracker,crumbled
½ teaspoon Salt
½ teaspoon Pepper
1 tablespoon Margarine

Preparation:

1. Peel eggplant; dice into 2" cubes. Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender. Drain. Mash in large bowl.

2. Meanwhile, heat oil in medium-size skillet over medium heat. Add onion, pepper and pine nuts; cook until tender, about 8 minutes. Add to eggplant in bowl. Stir in basil, eggs, matzoh, salt and pepper.
Scrape into greased small casserole. Dot with margarine.

3. Bake in preheated moderate (350'F) oven for 35 minutes to heat through.

Eggplant Di Carnevalle from Loren Martin

Servings: 6 Servings

Ingredients:

5 Eggs
1 large Unpeeled eggplant,
Sliced ¼ inch thick
½ To 2/3 cup flour
Oil
20 ounce Frozen chopped spinach
1 Pound ricotta cheese
1 tablespoon Parmesan cheese, grated
2 teaspoon Oregano leaves
1 teaspoon Ea basil & minced garlic
¼ teaspoon Pepper & 1 tsp salt
1 Envelope dry spaghetti mix
1 ¾ cub Water
6 ounce Tomato paste
1 Pound sliced mozzarella
Cheese

Preparation:

Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs. Cook in 2/3 C hot oil until lightly browned; drain on paper towels. Place thawed spinach in sieve and squeeze out water. Com- bine with remaining egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt & pepper. Prepare sauce mix using water, tomato paste and 1 tbs oil.
Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole.
Layer ½ eggplant slices ofer sauce; cover with ½ spinach mixture and thin layer of sauce. Top with ½ mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella. Cover loosely with foil and bake at 350 degrees F for 25 minutes. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.

Adapted from: America's Country Inn Cookbook (The R.T. French Company) Loren Martin, Big Cabin, OK

EGGPLANT LASAGNE

Servings: 6 servings

Ingredients:

1 medium Eggplant
½ Lemon; juiced
Salt
¼ cub Unbleached flour
¼ cub Cornmeal
½ teaspoon Oregano
½ teaspoon Garlic powder
⅛ teaspoon Black pepper
2 tablespoon Oil

RICOTTA-STYLE FILLING:
1 ½ pound Firm tofu
¼ cub Lemon juice
2 teaspoon Dried basil; -=OR=-
2 tablespoon -Fresh chopped basil
2 teaspoon Honey
1 teaspoon Salt
1 Garlic clove
1 ½ cub Tomato sauce

Preparation:

Wash, peel and slice eggplant into ¼" pieces. Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 min then wipe off with paper towels. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl. Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare the tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic in food processor to a fine grainy texture like ricotta cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven fried eggplant slices to cover the bottom of the pan. Then spread the tofu filling over, reserving ½ cup for the top. Next, cover the tofu filling with the rest of the eggplant slices, and pour the remaining tomato sauce over the top. Arrange reserved tofu mix in small dollops over the top. Bake about 45 min or until dollops are slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

Eggplant Parmigiana C/p

Servings: 6 Servings

Ingredients:

4 large Eggplant
2 Eggs
1/3 cub Water
3 tablespoon Flour
1/3 cub Seasoned bread crumbs
½ cub Parmesan cheese
1 can Marinara sauce; 2 lb
1 pound Mozzarella cheese; sliced
Olive oil; extra virgin

Preparation:

Pare eggplant and cut in ½ inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.

EGGPLANT SANDWICHES

Servings: 12 servings

Ingredients:

1 each sm eggplant;in ¼" slices
1 Coarse salt
1 Pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 each clove garlic; minced
1 Red wine vinegar
1 teaspoon mashed sun-dried tomato
1 cub fresh Montrachet
1 Chopped parsley

Preparation:

Prepare medium charcoal grill. Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt. Let stand to release moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking. Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley. Created by: Claudio Marchesan, Prego, Los Angeles (C) 1992 The Los Angeles Times

Eggplant with Quinoa and Chickpeas

Servings: 4 servings

Ingredients:

2 Eggplants (sm. to med.)water to fill large pot
1 cub Quinoa
2 ½ cub Water
¼ cub Water
1 small Onion; peeled, chopped, -OR-
½ large -Onion, peeled and chopped
2 Garlic cloves; minced
1 Poblano pepper seeded and chopped fine
1 Banana or hungarian pepper seeded and chopped fine
½ cub Tomato puree or tomato sauce
½ teaspoon Salt
Freshly ground pepper to taste
¼ cub Ground walnuts
1 cub Cooked chickpeas
1 tablespoon Wheat flour
1 tablespoon Gluten flour

Preparation:

Preparation time: 20 minutes Baking Time: 1 hour

In a large pot, bring water to boil. Slice the eggplant in half and scoop out the insides. Place the eggplant shells in the water and cook until soft, about 10 minutes. Chop the eggplant insides and set aside to saute.

In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes.

In a large frying pan, add the water and heat over medium heat. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed. Then add the tomato puree, salt, pepper, walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring occasionally.

Preheat oven to 350.

Turn off the heat for all three pans. Drain the eggplant shells from the water. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well. Place the eggplant shells in a large casserole dish with a cover. Fill the eggplant shells with the quinoa mixture. Put the cover on the casserole dish, and place in the oven.
Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.

~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg

EGGPLANT WITH SPICY MEAT

Servings: 6 servings

Ingredients:

4 each Oriental eggplants *
1 Oil
1 tablespoon Chile oil
1 tablespoon Mashed garlic
1 cub Ground pork **
1 Soy sauce
¾ cub Chicken broth
2 tablespoon Bottled hoisin sauce
1 tablespoon Chinese vinegar
2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon Minced green onion ***

Preparation:

*Note: 4 oriental eggplants should equal about 1 lb.
** ½ ground beef and ½ ground pork may be used instead of pork if desired.
***Use green part of green onion only.
Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in ½-inch-thick diagonal slices. Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown.
Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture.
Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once. Created by: Chang Sha, Chinatown, Los Angeles (C) 1992 The Los Angeles Times

Eggplant-Cheese Casserole

Servings: 6 servings

Ingredients:

1 package Spaghetti sauce mix(1.5oz)
1 can Tomato sauce(8oz)
1 ½ cub Water
1 teaspoon Salt,seasoned
½ cub Onion,minced
1 Eggplant,large
½ cub Salad oil
½ pound Mozzarella cheese,thin slice
¼ cub Parmesan cheese,grated

Preparation:

1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer, uncovered, 20 minutes.~ 3. Peel eggplant; cut in ¼-inch slices.~ 4.
Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.~ 5. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan cheese.~ 7. Bake, uncovered, in preheated 350'F.
oven about 20 minutes.~

Eggplant-Macaroni Bake

Servings: 4 servings

Ingredients:

6 ounce Elbow macaroni
2 tablespoon Grated Parmesan cheese
2 tablespoon Minced scallions
1 tablespoon + 1 t. olive oil
¼ teaspoon Black pepper
2 cub Sliced eggplant, ½" thick
2 medium Sliced tomatoes, ½" thick
½ teaspoon Basil
3 ounce Shredded cheddar cheese
¼ teaspoon Paprika

Preparation:

1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve ¼ cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside.

2. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender.

3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray.
Layer half the tomatoes and eggplant in pan; sprinkle with basil.
Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min., until bubbly.

Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories.

Per serving: 324 calories

Source: Weight Watchers Magazine, June 1993

Eggplant-Tomato Chutney

Servings: 56 servings

Ingredients:

2 tablespoon Olive or vegetable oil
1 medium Onion, chopped
(about ½ cup)
2 Cl Garlic, crushed
1 medium Eggplant, pared and cubed
½ teaspoon Salt
2 medium Tomatoes, seeded and chopped
¼ cub Chopped parsley
¼ cub Currants
2 tablespoon Tarragon vinegar

Preparation:

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients.
Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. ABOUT 3-½ CUPS SAUCE; 10 CALORIES PER TABLESPOON.To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.

Eggs & Chorizo

Servings: 6 Servings

Ingredients:

¼ cub Onion; Chopped, 1 Sm.
2 tablespoon Vegetable Oil
8 ounce Chorizo Sausage; Bulk
8 Eggs; Large
¼ cub Half-and-Half
½ teaspoon Oregano Leaves; Dried

Preparation:

Cook and stir the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring , until the sausage is done then drain. Mix the eggs, half-and-half and the oregano well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a fork or spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes.

Eggs Baked in Sour Cream

Servings: 4 servings

Ingredients:

1 ¾ cub Sour cream
½ cub Dry bread crumbs
¼ cub Butter
6 each Eggs
1 Parmesan cheese, grated

Preparation:

In shallow casserole put half the crumbs, 1 ½ c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees.
Mrs. James Olfson

Eggs Benedict

Servings: 4 servings

Ingredients:

4 English muffins, split
Butter or margarine,softened
8 slice Canadian bacon, cooked
8 Poached eggs

ORANGE HOLLANDAISE SAUCE:
2 cub Fresh orange juice
1 cub Unsalted butter
½ teaspoon Salt

Preparation:

(Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.)

Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4.

Orange Hollandaise:

(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have ¼ cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

Eggs Protugal

Servings: 6 servings

Ingredients:

8 slice Bread, cubed
1 ½ pound Sausage links
¾ pound Cheddar cheese, shredded
2 ½ cub Milk
4 Eggs
3 1/3 teaspoon Mustard
1 can Mushrooms
¼ cub Dry vermouth
1 can Mushroom soup

Preparation:

Put bread cubes in 9x13 cassrole pan. Cut sausage links into thirds; brown and drain. Place over bread. Add cheese. Beat eggs and add milk and mustard; mix. Pour over bread, sausage, and cheese and mix.
Cover. Put in refrigerator overnight. About 1 hour before serving time, mix vermouth, soup and mushrooms. Spoon evenly over top of casserole. Bake at 350F for 1 hour. A small can of sliced ripe olives can be added to the first mixture.
Happy Charring

~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
====================================================================== ====
BBS: Computer Specialties BBS Date: 08-01-93 (15:43) Number: 59661 From: LAWRENCE KELLIE Refer#: NONE To: ALLL Recvd: NO Subj: recipe Conf: (149) COOKING

Eggs Sarah Bernhardt

Servings: 4 Servings

Ingredients:

1 Clove Garlic; peeled
10 Eggs
Salt
Pepper
Clarified Butter
Chives; chopped

Preparation:

Press the garlic clove onto the tines of a fork. Attach securely, since you'll be using it to stir the eggs. Break the eggs into a large bowl and whisk vigorously. Season lightly with salt and pepper.
Heat some clarified butter over moderate heat in a large skillet. Add the beaten eggs, turn down the heat, and cook, stirring constantly with the garlic clove fork, until eggs are done to your liking.

Per Serving: Calories: 240, Protein: 16 g, Carbohydrate: 2 g, Fat: 20 g, Saturated Far: 8 g, Cholesterol: 545 mg, Sodium: 168 mg, No Fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Eggsquisite Easter Baskets

Servings: 4 servings

Ingredients:

4 Shredded wheat biscuitscrumbled
¾ cub Peanut Butter
¾ cub Butterscotch chips

Preparation:

Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets - wonderfully yucky! Try shaping over back of bowl. Place baskets in 'fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful.

SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne MacLellan

Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY

Eggy Noodles

Servings: 4 servings

Ingredients:

1 Egg
2 large Handfulls wide noodles
1 tablespoon Butter
Salt
Pepper
1 pinch Garlic powder

Preparation:

In a medium saucepan, boil water for noodles. Cook noodles to *just* al dente. Drain and return to pan immediately. Add butter, crack egg into pan and stir to coat noodles, semi-scrambling egg. Add garlic powder to taste, not much needed. Before egg is completely cooked ('soft scrambled' is the desired texture) empty pan into serving bowl and sprinkle with salt and pepper. Goes great with sausages. (We serve with mild Italian, Bratwurst, etc.)

Fast Food 1 (Rice & Veggies) (Quick)(Vegan)

Servings: 1 Servings

Ingredients:

Instant rice
Water
Frozen vegetables
Seasoning, sauce or
Dressing

Preparation:

Pour instant rice into a bowl. Add twice the volume of water. Stir.
Pour in some frozen veggies (broccoli, carrots, peas, 'mixed', whatever happens to be in the freezer.) Pour on a glub or two of flavoring agent (tomato sauce, salad dressing, whatever happens to be in the fridge.) Nuke on high for 3 minutes.

Note: This isn't real high nutritional value. Single-serving bricks of frozen cooked rice/beans/barley/lentils would go a long way towards improving it. I ate this many many times...

Posted by "Aliza R. Panitz" <buglady@access.digex.net> to the Fatfree Digest [Volume 13 Issue 5] Dec. 5, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Featherbed Eggs

Servings: 6 servings

Ingredients:

6 slice Bread, buttered
Salt and Pepper to taste
1 ½ cub Grated Sharp Cheddar, Gouda,Provolone, Monterey Jack,or any
Other melting cheese
1 ½ cub Milk
6 Eggs, slightly beaten

Preparation:

Arrange the slices of bread in a single layer in a shallow, buttered baking dish. Sprinkle lightly with slat and pepper. Sprinkle the grated cheese evenly over the bread. Combine the milk and eggs, and stir until blended. Pour the milk mixture over the bread and cheese.
Cover and refrigerate at least 6 hours or overnight.

As the dish will be chilled when you are ready to bake it, start it in a cold 350 degree oven. Bake for about 1 hour, or until the bread custard is puffy

Five Minute Quick Brunch

Servings: 1 Servings

Ingredients:

CHEF FREDDY'S OWN:
3 large Eggs [beaten]
3 tablespoon 2% milk
1 slice Turkey ham *or*
3 slice Turkey bacon
⅛ teaspoon Pepper
¼ teaspoon Mrs Dash (original blend)
½ teaspoon Vegatable Supreem seasoning
2 slice Wheat bread (diet)
Butter for toast
Non-stick spray

Preparation:

1) Put the bread in the toaster on med. setting... and while it is toasting, spray the bottom and sides of a microwave safe bowl with the non-stick spray. 2) Cut the ham or bacon into small pieces (about «") and combine with rest of the ingredients in the bowl... 3) Cook the egg mixture in the microwave for 3« min on high stirring and turning the bowl every 30 sec. (more time may be added as necessary)... 4) Cut the microscrambled eggs in 2 equal portions and place each portion on one slice of hot buttered toast... Top with a slice of cheese if desired, and serve with coffee and juice...

From the kitchen of Chef Freddy and Fred Goslin on Cyberealm Bbs, home of KookNet... in Watertown NY at (315) 786-1120

French Toast Strata

Servings: 6 Servings

Ingredients:

12 cub Bread cubes
8 ounce Cheese, cream; cubed
8 Eggs
2 ½ cub Milk
6 tablespoon Butter
¼ cub Syrup, maple-flavored

Preparation:

Grease a 3 quart rectangular baking dish. Place half of the bread cubes in the dish. Top with cream cheese cubes and remaining bread cubes.

Combine eggs, milk, melted butter, and maple syrup in a blender container or mixing bowl. Process or beat with a rotary beater until well combined. Pour egg mixture evenly over the bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours.

Remove plastic wrap from baking dish. Bake, uncovered, at 325 for 35-40 minutes or until center appears set and the edges are lightly golden. Let stand about 10 minutes before serving. Serve with syrup.

Sylvia's notes: I used my favorite big oval casserole dish and reduced the milk by ½ cup; I shouldn't have, the top was still dry.
Other than that, it was great.

Posted on GEnie Food & Wine RT Dec 15, 1992 by THE.LARK [Sylv's Twin]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

French Toast with Brandied Lemon Butter

Servings: 6 servings

Ingredients:

4 Eggs
2 tablespoon + 1 ts sugar
½ teaspoon Salt
1 cub Whole milk
¼ teaspoon Vanilla extract
12 Thick slices of bread that
Have been cut and left out
Overnight to dry out
Butter
Powdered sugar, optional

BRANDIED LEMON BUTTER:
½ cub Butter
1 cub Sugar
Juice of 2 lemons
4 teaspoon Grated lemon rind
3 ounce Brandy or rum

Preparation:

In a shallow dish,beat eggs,sugar,salt,milk and vanilla.Soak bread in the mixture.Heat butter over medium high heat and cook each slice until slightly brown on each side.Serve with maple syrup or brandied lemon butter and lemon slices.Sprinkle with powdered sugar,if desired. BRANDIED LEMON BUTTER Melt butter over low heat.Spoon off any foam that forms.Pour into a dish,leaving behind any sediment in the pan.Wash pan,pour in the clarified butter and sugar.Stir constantly until sugar dissolves.Add rind,juice and brandy and stir until smooth.Pour over hot French toast.

Posted from the Echo's Library 04/18/94 by Frank Skelly

German Eggs in Green Sauce

Servings: 4 servings

Ingredients:

2 tablespoon Mayonnaise
1 cub Sour Cream; *
1 Lemon; Med, Juiced
9 Eggs; Large, Hard Cooked
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Sugar
1 ½ cub Fresh Herbs; Chopped **

Preparation:

EIER IN GRUNER SOSSE

* You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon etc.

Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice
rest of the hard-cooked eggs in half and arrange in the sauce and serve.

GERMAN PANCAKE

Servings: 4 Servings

Ingredients:

½ cub Flour
½ cub Milk
2 Eggs, slightly beate
1 Pinch nutmeg

Preparation:

Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-½ inch pie pan (glass works best). Add mixture to pan and bake at 425 degress in a preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it. Cut into quarters and serve hot.
Also good with fresh or canned fruit spooned over the pancake. Enjoy.

GINGERBREAD WAFFLES WITH PEACH SAUCE

Servings: 6 servings

Ingredients:

2 cub Buttermilk baking mix (such
As Bisquick)
1 cub Milk
1 Egg
1/3 cub Molasses
¼ cub Packed light brown sugar
1 teaspoon Ginger
¾ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 can (16 oz) sliced Cling
Peaches in heavy syrup
1 tablespoon Cornstarch
1 tablespoon Lemon juice

Preparation:

Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and nutmeg.Pour ½ cup of batter in preheated waffle iron.Texture of finished waffle will be cake-like;it is not intended to be crisp. Do not overbake because waffle will burn.Repeat with remaining batter.
To make Peach Sauce:Drain liquid from peaches into a 4 cup glass measure.Stir in cornstarch mixed with lemon juice.Heat on medium until mixture thickens.Cut peach slices into pieces and add to sauce.
Serve over waffles. Makes about 6 waffles.

Glazed Coffee Cake

Servings: 1 servings

Ingredients:

½ cub Post Grape Nuts
½ cub Sugar
2 teaspoon Maxwell House instant coffee
2 teaspoon Cinnamon
1 ¾ cub Flour
1 cub Flour
1 teaspoon Baking soda
½ teaspoon Calumet baking powder
½ teaspoon Salt
1 cub Sour cream
½ cub Butter, softened
2 Eggs
½ teaspoon Vanilla

Preparation:

Mix cereal with ½ cup sugar, the instant coffee and cinnamon; set aside. Mix flour with 1 cup sugar, the baking soda, baking powder and salt in large mixer bowl. Add sour cream, butter, eggs and vanilla.
Blend at low speed with electric mixer, then beat for 1 minute at medium speed. Spread one third of the batter in a greased 8 inch square pan; sprinkle with half of the cereal mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 45 to 50 minutes, or until tooth pick inserted into the center comes out clean. Cool in pan; spread with coffee glaze.

Coffee glaze:

Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 ½ cups sifted confectioners sugar. Makes enough to glaze the top of an 8 or 9 inch square cake or 10 inch tube cake.

Granola

Servings: 14 servings

Ingredients:

6 cub Rolled oats
½ cub Wheat germ
¼ cub Honey
¼ cub Vegetable oil
1 cub Raisins

VARIATIONS, ADD:
¼ cub Coarsely chopped almonds,OR cashews, peanuts,walnuts
¼ cub Bran
¼ cub Unsweetened shredded coconut
¼ cub Sesame or sunflower seeds
¼ cub Nonfat milk

Preparation:

Preheat oven to 300F. Grease 3 large baking sheets with rims. In a large bowl mix oats together with wheat germ.

In small saucepan heat honey and oil until honey is thin and runny.
Add mixture to oats and blend well.

Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned. Cool. Spoon into a large bowl, add raisins, and mix thoroughly. Store in a tightly covered container and keep in a cool dry place.

From: "Rodale's Basic Natural Foods Cookbook."

Posted by Theresa Merkling

Grilled Cheese Sandwich Pie

Servings: 4 servings

Ingredients:

1 Egg
¾ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Oregano
1 cub Milk
2 ½ cub Meunster cheese, shredded
2 cub Ham, crumbled bacon, diced
Mushroom
Peppers

Preparation:

In a small mixing bowl, combine egg, flour, salt, pepper, and half of milk. Using a rotary beater, beat until smooth. Add remaining milk and beat until well blended. Stir in ½ of the cheese and the ham or bacon and pour into a well greased 8-inch pie pan or 2 quart baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese over top and bake just unitl cheese is melted (2 minutes)

Homemade Egg Substitute

Servings: 4 servings

Ingredients:

6 Egg whites
¼ cub Nonfat dry milk
1 tablespoon Vegetable oil

Preparation:

Combine all ingredients in a mixing bowl and blend until smooth.
Store in a jar in the refrigerator up to 1 week. Mixture also freezes well.

To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan.

Yield 4 servings. One serving ¼ cup (1 egg equivalent) Calories 69, Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98 mg, Potassium 140 mg.

Exchange 1 lean meat

Source: The UCSD (Univ. Calif. San Diego) Healthy Diet for Diabetes ISBN 0-395-49477-X c. 1990

Shared by Elizabeth Rodier 5/93

HUEVOS EN RABO DE MESTIZA/POACHED EGGS IN TOMATO-CHILE SA

Servings: 8 servings

Ingredients:

1/3 cub Oil
2 medium Onions; thinly sliced
2 pound Canned whole tomatoes
7 ounce Canned whole green chiles, cut into strips
2 cub Water
1 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Black pepper
8 Eggs
3 ounce Monterey Jack cheese cut into 8 slices

Preparation:

Heat oil in large, deep skillet. Add onions and cook until tender but not browned. Place tomatoes in blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to onion and cook 5 minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot water mixture carefully so as not to break yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese is melted.

(C) 1992 The Los Angeles Times

Huevos Rancheros ALA Bob Hogan

Servings: 6 Servings

Ingredients:

½ pound Chorizo sausage
¼ cub Vegetable oil
6 each Corn tortillas (6" diameter)
1 ¼ cub Salsa
12 large Eggs, fried
3 ounce Cheddar cheese, shredded about ¾ cup

Preparation:

=============================== DIRECTIONS
===============================

Cook saussage in 8-inch skillet, stirring occasionally, until no longer pink; drain and remove from skillet.

In same skillet, heat ⅛ inch oil over medium heat just until hot.

Cook tortillas, one at a time, in oil about 1 minute or until crisp; drain.

Heat salsa until hot.

Sread each tortilla with 1 tablespoon of the salsa to soften.

Top each with scant tablespoon salsa, ¼ cup of the sausage, another tablespoon of the salsa and 2 tablespoons of the cheese.

Source: Betty Crockers Mexican Fast and Easy Cookbook

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

Huevos Rancheros Kooknet

Servings: 6 Servings

Ingredients:

½ pound Chorizo sausage
¼ cub Vegetable oil
6 each Corn tortillas (6" diameter)
1 ¼ cub Salsa
12 large Eggs, fried
3 ounce Cheddar cheese, shredded about ¾ cup

Preparation:

=============================== DIRECTIONS
===============================

Cook saussage in 8-inch skillet, stirring occasionally, until no longer pink; drain and remove from skillet.

In same skillet, heat ⅛ inch oil over medium heat just until hot.

Cook tortillas, one at a time, in oil about 1 minute or until crisp; drain.

Heat salsa until hot.

Sread each tortilla with 1 tablespoon of the salsa to soften.

Top each with scant tablespoon salsa, ¼ cup of the sausage, another tablespoon of the salsa and 2 tablespoons of the cheese.

Source: Betty Crockers Mexican Fast and Easy Cookbook

Posted by Bob Hogan

Jalapeno-Yeast-Corn Muffins

Servings: 12 servings

Ingredients:

2 ounce Tofu
¾ cub Sugar
3 tablespoon Shortening
3 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Cream of tartar
3 each Jalapeno peppers, seeded & finely chopped
1 ½ cub Cornmeal
1 cub Unbleached all-purpose flour
¼ cub Nutritional yeast
1 cub Water

Preparation:

In a large bowl, cream together the tofu, sugar & shortening. Add the baking powder, baking soda, salt & cream of tartar. Mix well. Add the remaining ingredients & stir to ensure that the ingredients have been well combined.

Spoon the batter into lightly oiled muffin pans. Bake in an oven preheated to 375F for about 30 minutes. Test with a skewer to see if they are done. If not done, return to the oven & test every 5 minutes. Cool on wire racks.

Recipe by Mark Satterly

Kai Kem (Salty Eggs)

Servings: 9 servings

Ingredients:

4 cups water 1 cup salt 9 duck eggs or chicken eggs

Preparation:

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish.
Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

In a medium saucepan, combine the water and salt and stir well with0 a largespoon to dissolve some of the salt. Place over medium heat and bring to a boil, stirring frequently. After mixture boils rigorously for about 1 minute,remove from the heat, stir once more, and cool to room temperature.

Gently arrange the eggs in a crock or large jar. Pour the cooled brine overthe eggs, making sure they are completely submerged. Cover and keep in a coolplace for 1 month.

When you're ready to use the eggs, place the number of eggs you want in a small pan and add cold water to cover. Bring to a boil over medium-high heat. When the water reaches a rolling boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and cool to room temperature. Peel and serve.

Makes 9 eggs.

Note: Salty or Salted Eggs are sold uncooked in Asian markets.
Often they are
covered with ¼-inch layer of charcoal colored ash. Rinse off the ash
and cook as above.

~-

Kathy Pitts' Breakfast Tacos

Servings: 4 Servings

Ingredients:

1 medium Potato, boiled and cutinto chunks or grated
4 slice Bacon
4 Eggs, lightly beaten
4 Flour tortilla

Preparation:

Place bacon in a cold pan, and cook until almost crisp. All the fat should be rendered. Remove bacon from pan, and drain.

Place potato chunks in the pan, and cook, turning occasionally, until well browned and crisp. Cut bacon into 1 inch pieces, and add to potatoes. Immediately pour eggs over the potato/bacon mixture, and cook, stirring frequently, until soft-scrambled.

Spoon mixture into heated flour tortillas, and roll or fold.

Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired.

In actuality, the filling can be darn near anything you have handy (eggs optional). Leftover fajitas are great, as is Mexican-style chorizo (which makes the greasiest breakfast tacos known to man, if you don't drain the cooked chorizo mixture VERY well before adding the eggs). Cheese may be added to the mixture, or sprinkled on the cooked ingredients before rolling.

Kathy in Bryan, TX

From: Kathy Pitts Date: 12 Jan 96

Ken's Tomato Egg Drop Soup

Servings: 4 Servings

Ingredients:

1 quart Chicken stock
2 medium Fresh tomatoes -=OR=-
1 cub -drained, canned tomatoes
2 small Eggs
½ teaspoon Sesame oil
2 teaspoon Light soy sauce
1 teaspoon Salt
1 tablespoon Finely chopped scallions white part only (reserve tops for garnish)

Preparation:

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops.

Makes 4 to 6 Servings

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Gail Shipp Date: 19 Feb 96

KLOPS (Meat-Egg Loaf)

Servings: 6 servings

Ingredients:

2 pound Beef, minced
3 slice Bread; soaked
OR I tried:
½ cub Bread crumbs, Italian
2 Egg
4 ounce Parsnips; grated
½ cub Stock
1 Carrot; grated
2 Onion; chopped*
2 Garlic clove; crushed
1 dash Nutmeg
1 dash Allspice
Salt
Pepper
1 tablespoon Parsley; chopped
6 Egg; hard-boiled, peeled
Margarine

Preparation:

Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well-greased loaf pan (I found that I didn't need to oil the pan), then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece.

Jewish Cooking for Pleasure
Molly Lyons Bar-David

Leftover Potato Cakes Version 2

Servings: 4 Servings

Ingredients:

2 cub Leftover Mashed Potatoes
Butter
Crushed Cornflakes

Preparation:

Roll the potatoes into balls and flatten them. Dip them in Melted butter. Roll them in crushed cornflakes. Place them in a greased pan. Bake the balls until they are well heated.

Little Joe's Scramble - from the Little Joe Restaurant

Servings: 6 Servings

Ingredients:

3 tablespoon Peanut oil
1 Chopped onion
1 pound Lean ground beef
1 pound Blanched, drained and
Chopped spinach
Salt
Tabasco
4 Eggs, lightly beaten
4 tablespoon Grated parmesan cheese

Preparation:

Heat the oil in a large skillet. Add the onion, and saute over medium heat until soft. Add the beef, using a fork to break it up into small bits. Cook until the redness is gone. Add the spinach, and mix well.
Cook, stirring, for 3-4 minutes. Add salt to taste. Mmix the Tabasco with the eggs. Pour over the beef mixture, and cook, stirring until the eggs are set. Remove from heat, transfer to a warm platter and sprinkle with parmesan.

Posted by Joel Erlich

Low Fat Mandarin Orange Waffles

Servings: 3 Waffles

Ingredients:

2 Mandarin Orange Spice teabags
1 cub Water
1 1/3 cub Bisquick Original baking mix
2 tablespoon Nonfat powdered milk
¼ cub Egg substitute

Preparation:

Place teabags in water and steep for 5 or 10 minutes. Beat all ingredients with wire whisk or hand beater until well blended. Pour onto center of hot waffle iron. Bake until steaming stops. Remove carefully.

Source: Lisa Clarke

LOWFAT APPLESAUCE CINNAMON ROLLS - ABM

Servings: 12 Servings

Ingredients:

DOUGH:
1 ½ teaspoon Yeast
4 cub Bread flour
¾ cub Applesauce
½ cub Nonfat milk
2 tablespoon Granulated sugar
1 tablespoon Butter
½ teaspoon Salt
¼ cub Egg Beaters

FILLING:
¼ cub Applesauce
1/3 cub Sugar
2 teaspoon Cinnamon, ground
½ cub Walnuts; finely chopped,
;optional

ICING:
1 cub Powdered sugar; sifted
½ teaspoon Vanilla
1 tablespoon Nonfat milk

Preparation:

Make dough in automatic bread machine on 'manual' or 'dough' cycle, and 'sweet bread' setting if you have it.

Turn dough out on a lightly floured surface. Dough should be smooth and elastic, and soft but not sticky. If too sticky to handle, knead in a small amount of extra flour.

Roll dough into a 9" square. Spread ¼ c. applesauce over the surface, combine 1/3 cup sugar and the cinnamon and sprinkle over dough. Sprinkle (optional) nuts evenly over dough (a few raisins would be nice also). Roll up and seal seams.

Slice dough into 12 pieces. Clean kitchen string or thread works best for this; slip string under roll where you want the cut to be, cross ends over top of roll and pull. String will slice dough and cause less distortion than trying to cut with a knife.

Arrange rolls, cut side down, in a pan sprayed with pan coating. Let rise in a warm place until nearly doubled (about 30 minutes).
Meanwhile, preheat oven to 375 F.

Bake for 20 to 25 minutes or until golden.

Mix powdered sugar, milk, and vanilla together for icing while rolls are baking. Remove from oven to serving dish and drizzle with icing.
Serve warm. OR, wrap airtight and freeze for up to 3 weeks; thaw and heat in microwave at serving time on a plate lined with a paper towel or napkin.

Adapted from a Mott's Applesauce leaflet by Linda Shogren

LOW-FAT GRANOLA

Servings: 1 Servings

Ingredients:

4 cub Oats
1 cub Toasted wheat germ
½ cub Chopped toasted nuts (or
Maybe not!)
½ cub Raisins
½ cub Honey or maple syrup

Preparation:

Toast oats only in 300 degree oven, stirring often till gragrant and beginning to turn golden. When done, stir in other ingredients. Cool completely.

Posted by mjmeans@llwcny.ll.pbs.org (Julie Means). From the New Laurel's Cookbook. Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 7], Oct. 7, 1994., collection copyright Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

Maple Griddle Cakes

Servings: 1 servings

Ingredients:

LISA CRAWLEY TSPN00B:
1 package Dry Yeast
¼ cub Warm Water
¼ cub Maple Syrup
¼ teaspoon Salt
2 Eggs
1 ½ cub Milk
1 cub Quick Oatmeal
1 cub Whole Wheat Flour

Preparation:

Mix yeast and warm water, allow to soften. Stir in maple syrup, salt, eggs and ½ of the milk. Add oatmeal, and flour, using ½ c at a time. Blend in the remainder of the milk. cover and allow to stand for ½ hr. The mixture may be stored in the refrigerator overnight.
Fry as for pancakes.

Mexican Breakfast Quesadillas

Servings: 2 Servings

Ingredients:

2 Plum tomatoes, quarteredlengthwise & thinly sliced
1 Very small zucchini,quartered lengthwise andthinly sliced
1/3 Yellow pepper, cut into ¼inch dice
2 Scallions, thinly sliced
1 Jalapeno pepper, seeded andminced
1 tablespoon Minced fresh corianderleaves, plus sprigs forgarnish
2 teaspoon Lime juice, or more to taste
¼ teaspoon Finely grated lime zest
Cayenne pepper to taste
⅛ teaspoon Salt
2 8-inch flour tortillas
1 ounce Monterey Jack cheese, veryfinely grated (about ½ C)
2 tablespoon Plain nonfat yogurt

Preparation:

1. To make the salsa, stir together tomatoes, zucchini, yellow pepper, scallions, jalapeno, minced coriander, lime juice and zest, cayenne pepper, and salt in a small mixing bowl.

2. Heat a medium nonstick skillet over moderate heat and warm a tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of the salsa over half of it. Top salsa with half the cheese, fold tortilla over filling, and cook until salsa is heated through and cheese has melted, 2 to 3 minutes. Transfer the quesadilla to a plate and keep it warm in an oven at low heat. Repeat with another tortilla. Serve, topped with yogurt and coriander sprigs.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>

Mexican Deviled Eggs

Servings: 12 Servings

Ingredients:

12 Hard Boiled Eggs; Lg, Peeled
¼ cub Mayonnaise Or Salad Dressing
1 tablespoon Cumin; Ground
1 tablespoon Capers; Finely Chopped
1 tablespoon Mustard; Prepared
½ teaspoon Salt
1 Jalapeno Pepper; *
Red Chiles; Ground
Cilantro; Fresh, Snipped

Preparation:

* Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.

Mince and Eggplant Casserole

Servings: 4 servings

Ingredients:

3 medium Eggplants
4 tablespoon Margerine
1 large Onion; chopped
1 medium Green pepper; chopped <opt>
2 ¼ ounce TVP mince; or 2 veg burgerscrumbled
1 tablespoon Plain flour
2 each 16 oz cans chopped tomatoes
1 small Can tomato paste
1 teaspoon Oregano
;Salt and pepper to taste
1 cub Vegetable stock; opt
1 ½ cub Cheddar; grated

Preparation:

Preheat oven 350. Lightly grease casserole dish.

Peel eggplant using veg peeler and cut into strips.

Cook eggplant 5 mins in boiling water until they are tender, then drain them. Melt butter in large saucepan and saute onion and green pepper for 2-3 mins. Add tvp and stir over low heat for about 3 mins.

Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 mins, stirring occasionally. Add a little vegetable stock or water if a moist sauce is desired.

Spread a layer of eggplant on the bottom of the casserole dish. Add a layer of the mince/tomato mixture, then a layer of grated cheese.
Alternate these layers until all the ingredients are used. End with a layer of cheese.

Bake, uncovered, for 30 mins, until the cheese makes a golden crust.

Good source of protein, vitamin A, C, calcium.
From Linda McCartney's Home Cooking Typed by Lisa Greenwood

Minnesota-glazed Sausages

Servings: 10 servings

Ingredients:

1 pound Sausage links
1 cub Minnesota Maple syrup
½ cub Brown sugar,firmly packed
1 teaspoon Cinnamon

Preparation:

In large skillet, brown sausage links; drain. In small bowl, combine syrup, brown sugar and cinnamon; blend well. Pour over sausages. Heat thoroughly until sausages are well coated, stirring gently. 10 servings.

From "1993 Fresh Produce and More";Minnesota Grown Farmer to Consumer Directory; Minnesota Department of Agriculture;90 West Plato Blvd.;St.Paul,MN 55107-2094

Morning Mix-Up

Servings: 4 servings

Ingredients:

2 cub Frozen hash browns
1 cub Chopped fully cooked ham
½ cub Chopped onion
2 tablespoon Oil
6 EggsSalt and Pepper to taste
1 cub (4 oz.) shredded cheddarcheeseMinced fresh chives

Preparation:

"This filling dish is super to serve for breakfast or supper. It's one of my family's favorites - even our 2-year old daughter, Amanda, eats a hearty helping. Eggs, cheese, hash browns, and ham go well together." - Kim Scholting

In a large skillet, saute' potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally, until eggs are set. Remove from the heat and gently stir in cheese.
Spoon onto a serving platter; sprinkle with chives.

From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo

Moussaka (Baked Eggplant with Potatoes)

Servings: 12 servings

Ingredients:

2 large Eggplant
Salt
3 Potatoes
Olive oil
2 large Onions; chopped
1 pound Ground beef
6 tablespoon Butter; melted, divided
½ cub Parsley; chopped
1 cub Tomato sauce
¼ cub Breadcrumbs
1/3 cub All-purpose flour
2 cub Milk
2 Eggs; separated
¼ cub Romano cheese; grated
dash Nutmeg; ground

Preparation:

Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside.

Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.

Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.

Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.

Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

Muffins ( Jalapeno Yeast Corn )

Servings: 12 Muffins

Ingredients:

2 ounce Tofu
¾ cub Sugar
3 tablespoon Shortening
3 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Cream of tartar
3 Jalapeno peppers, seeded & finely chopped
1 ½ cub Cornmeal
1 cub Unbleached all-purpose flour
¼ cub Nutritional yeast
1 cub Water

Preparation:

In a large bowl, cream together the tofu, sugar & shortening. Add the baking powder, baking soda, salt & cream of tartar. Mix well. Add the remaining ingredients & stir to ensure that the ingredients have been well combined.

Spoon the batter into lightly oiled muffin pans. Bake in an oven preheated to 375F for about 30 minutes. Test with a skewer to see if they are done. If not done, return to the oven & test every 5 minutes. Cool on wire racks.

Recipe by Mark Satterly

Natural Egg Easter Dyes

Servings: 1 servings

Ingredients:

SPRING CHICKEN YELLOW:
1 teaspoon Tumeric
2/3 cub -Boiling water
¼ teaspoon Vinegar

EASTER BUNNY BROWN:
1 tablespoon Instant coffee;heaping Tbsp
2/3 cub -Boiling water
½ teaspoon Vinegar

SEREN"DIP"ITY:

BOIL EGG WITH ONE OF THE:

FOLLOWING:
Onion skins;(golden orange)
Beets;(reddish purple)
Spinach;(pale green)
Red Cabbage Leaves
Walnut shells; (buff)
Grape Juice; (mauve) &
¼ teaspoon Vinegar

Preparation:

Wash eggs in mild soapy water to remove oily coating which could prevent dye from adhering. Simmer for 20 minutes. Spring Chicken Yellow: Add tumeric to boiling water, stir until dissolved. Add vinegar. Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling water, stir to dissolve. Add vinegar. Seren"dip"ity: Try boiling eggs with one of the listed ingredients. Add ¼ tsp vinegar to water.

Source: _Creating Your Own Traditions Around the Year_ and Canadian Living magazine posted by Anne MacLellan

Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY

Nero Wolfe's Clams Hashed with Eggs

Servings: 4 Servings

Ingredients:

2 Dozen cherrystone clams
3 tablespoon Butter
6 large Mushrooms
1 large Green pepper
4 large Eggs
2 Potatos
1 tablespoon Parsley, fresh chopped
1 tablespoon Chives, fresh chopped
2 teaspoon Salt
¼ teaspoon Fresh ground black pepper
1 tablespoon Dry sherry
¼ teaspoon Paprika
6 slice Bacon

Preparation:

1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams.
Sautee them in butter for 5 minutes. Slice the mushrooms and chop the green pepper and add them to the pan, cooking until they begin to brown. Remove the clams and vegetables from heat and drain. 3>. Beat the eggs. Boil the unpeeled potatos until tender in salted water.
Remove the skins and slice. Combine the eggs and potatos in a large bowl with the parsley, chives, salt, black pepper, and sherry. Mix well. Fold in the clams, green pepper and mushrooms, and pour the mixture into a well buttered baking dish. Sprinkle with the paprika and bake for 30 to 35 minutes. 4>. Meanwhile, cook the bacon strips until they are crisp. Drain and crumble the bacon and garnish the finished casserole before serving.
(Champagne for One) Source: The Nero Wolfe
Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

No-Egg Rice Pudding

Servings: 8 Servings

Ingredients:

DEIDRE-ANNE PENROD--FGGT98B:
1 cub Raw Converted Rice
2 ½ cub Milk
2/3 cub -Granulated Sugar
½ cub Golden Seedless Raisins
½ teaspoon -Salt
½ teaspoon -Nutmeg
½ Lemon Rind; of half a lemonslivered
½ teaspoon -Vanilla
½ cub Heavy Cream OR Half-And-Halfchilled

Preparation:

No-Egg Rice Pudding 4 to 6 hours

Madame Bertrand, my landlady in southern France, made rice pudding this way.

To Cook: Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and- half. Makes 8 to 10 servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

OATMEAL PANCAKES

Servings: 10 servings

Ingredients:

1 ½ cub Quick cooking OR
1 ½ cub Old fashioned rolled oats
1 tablespoon Whole wheat flour
1 tablespoon Baking powder
1 ½ cub Skim milk
2 Egg whites
1 tablespoon Vegetable oil

Preparation:

In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges get firm.Makes 10 medium pancakes.

OEUF BROUILLES A LA MICHEL GUERARD

Servings: 2 servings

Ingredients:

4 large Eggs
2 teaspoon Butter
1 tablespoon Creme fraiche
4 tablespoon Finely chopped shallots
1 teaspoon Finely chopped chives
Salt and pepper
2 ounce Caviar
8 Long thin pieces of bread toasted

Preparation:

CUT EACH EGG SHELL about ½-inch from its pointed end with a serrated knife (surgical scissors work well too). Pour out the insides into a bowl. Wash the tops and shells in warm water, then turn them upside down on a towel to dry completely. Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, but not solid. Remove the eggs immediately from the heat and continue whisking while adding the creme fraiche, shallots, chives, salt and pepper. Place the dried eggshells in egg cups (or in a mound of coarse salt on a plate).
Using a teaspoon, carefully fill each shell ¾ full with the creamed eggs, then finish filling each shell with a tablespoon of caviar.
Replace the tops of the shells or garnish with some long stalks of chives, if you wish. Serve with toast.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

OLD-FASHIONED EGG FU YUNG

Servings: 4 servings

Ingredients:

5 large Eggs; slightly beaten
½ teaspoon Salt
4 tablespoon Peanut or corn oil (or more if needed)
3 Shallots; trimmed cut lengthwise, into thin slices
2 Garlic cloves; finely minced
2 ounce Fresh snow peas cut diagonally into thin slices
1 cub Bean sprouts; tails removed, blanched and drained
4 ounce Small bay shrimp
½ pound Barbecued pork; diced
1 tablespoon Chopped Coriander leaves=OR=- Green onions

EGG FU YUNG SAUCE:
¾ cub Chicken stock
1 ½ teaspoon Oyster sauce
¼ teaspoon Sugar
1 pinch White pepper
1 teaspoon Cornstarch; mixed with
1 tablespoon Water
3 drop Asian sesame oil

Preparation:

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat, preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides. When hot, add shallots and garlic, stir-fry for 30 seconds.
Increase to high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or until vegetables are tender but still crisp. Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat. Add coriander to beaten eggs; mix together. Reheat wok over medium-high heat until hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the edges are crisp (about 1 minute). Turn patty over and brown other side (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg mixture in same manner, adding more oil if needed. Arrange omelets on a serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves. After frying omelets, pour off all the oil. Set wok over high heat, add chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame oil. Makes about 1 cup.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

Pancakes by Good Enough to Eat

Servings: 4 servings

Ingredients:

¼ cub Sweet butter
3 cub Buttermilk
4 large Eggs
¾ cub AP flour ( + 1 tb )
¼ cub Whole-wheat flour
¼ cub Wheat germ
¼ cub Rolled oats
1 tablespoon Cornmeal
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
pinch Salt
Butter for skillet

Preparation:

Whisk together melted butter, buttermilk and eggs. Combine all the dry ingredients in a large mixing bowl. Make a well in the center. Pour in liquid mixture. Mix together well, but do not overbeat. Allow batter to relax for 15-20 minutes. Preheat lightly buttered over medium-high flame. Ladle ½ cup batter on skillet to form each pancake. Wait till pancakes bubbles and then flip. Keep pancakes warm in 250-deg oven with bowl on top. Makes 10-12 (large) pancakes.

~----- from Good Enough To Eat Restaurant, 483 Amsterdam Ave, NYC ~----- reported in NY Daily News, July 14, 1991

PASTA WITH GARLIC AND EGGS

Servings: 4 servings

Ingredients:

½ pound Dry pasta
2 each Eggs, beaten
½ cub Olive oil
4 each Cloves of garlic
2 tablespoon Parmesan cheese
1 each Salt and pepper, taste

Preparation:

Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste.

Peggy and Bruce's Baked Chicken Breast Casserole

Servings: 2 Servings

Ingredients:

2 Large Chicken Breasts
2 Large PEI Potatoes
4 Large Carrots
2 Medium Onions
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Rosemary
1 teaspoon Paprika
1 teaspoon Parsley
1 teaspoon Garlic Powder
¼ cub Olive Oil
1 dash Cayenne Pepper

Preparation:

1) Combine all seasonings. Cut vegetables into large chunks.

2) Put chicken breasts in casserole dish. Surround with vegetable chunks.
Brush olive oil generously on all poultry and vegetables.

3) Sprinkle spices on chicken only. Bake covered in a 350 F oven approximately 1 hour. Uncover and continue to bake until vegetables are
crispy and the potatoes/chicken are browned.

For a spicy variation, dash some worcestershire sauce and/or tobasco over the dish before baking.

From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Peggy's Mom's Chili Sauce

Servings: 1 Many jars

Ingredients:

12 quart Basket of Tomatoes
12 Good Sized Onions
2 Sweet Peppers
3 Hot Peppers
1 Celery Stalk
3 pound Sugar
5 tablespoon Salt
1 teaspoon Mustard
1 pinch White Wine Vinegar
¼ pound Whole Pickling Spice
(in cheesecloth bag)

Preparation:

Chop all vegetables and put in a large pickling pot. Add remaining ingredients and boil for about 3 hours or longer if you want it thicker. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Pickled Eggs and Red Beets

Servings: 1 servings

Ingredients:

Beets
¼ cub Brown sugar
½ cub Water, cold
3 Cloves
Egg, hard boiled
½ cub Vinegar
1 Cinnamon

Preparation:

Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Pita Pockets with Scrambled Eggs and Mushrooms

Servings: 2 servings

Ingredients:

2 teaspoon Butter
3 Green Onions, chopped
1 cub Mushrooms, sliced
3 Eggs, beaten
1/3 cub Cheddar Cheese, shredded
Salt
Black Pepper, freshly ground
2 Whole Wheat Pitas, cut in 2
Lettuce Leaves
Chili or Salsa Sauce

Preparation:

In a 1 quart casserole dish, combine butter, onions and mushrooms.
Microwave, uncovered at High for 3 minutes, stirring once. Stir in eggs and cheese. Microwave at Medium-High for 2 or 3 minutes, stirring every minute until eggs are almost set and cheese melts.
Season lightly with salt and pepper. Let stand covered, while heating pita breads. Wrap pita halves in paper towels and microwave at Medium for 45 - 60 seconds until warm. Line pita halves with lettuce leave.
Spoon in egg mixture and top with a spoonful of chili or salsa sauce.
From The Gazette, 91/10/23. Posted by James Lor.

Ployes (Griddle Cakes)

Servings: 8 -10 servin

Ingredients:

1 cup refined buckwheat flour 1 tsp salt ½ cup flour, all purpose 1
cup cold water 1 ½ cups boiling water 1 tsp baking powder

Preparation:

Mix together buckwheat flour, salt, all purpose flour and cold water to form thick paste. Add boiling water and mix well. Add baking powder and continue to mix until smooth. Cook in preheated, medium-hot cast iron pan without butter. Cook in same way as pancakes, but do nut turn ployes over; they are cooked when the surface is covered with small bubbles. They are delicious buttered, and also with melasses.

Traditional from the Madawaska region of New Brunswick.

Poached Eggs with Chipotle Sauce

Servings: 6 Servings

Ingredients:

1 To 2 dried chipotles ormora chiles
¼ cub Water or chicken stock
2 tablespoon Shallots, minced
1 tablespoon Olive oil
1 tablespoon Flour
½ teaspoon Dried sage
1 teaspoon Dried thyme
1 2/3 cub Chicken broth
½ cub Cream
Salt to taste
12 Eggs
Pan de Maiz (see recipe)

Preparation:

This sounds like a dandy brunch item. Chipotle peppers are *very* hot, so be warned...

Before you begin preparing everything else, pour boiling water over chipotle or mora chiles. Cover and let soak for at least 1 hour. When chiles are well softened, puree them in a food processor with ¼ cup w or chicken broth.

Meanwhile, saute shallots in olive oil until softened. Then add flour and cook until lightly brown. Stir in the herbs and slowly whisk in the chicken broth. Simmer for 5 minutes and then add the cream.

Simmer sauce for 15 minutes or until slightly reduced. Cream will thicken. Add 2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors. If you want more chipotle flavor, you may add more puree at this point. Be careful, it's picante. Taste, and add salt, if necessary.

Poach or lightly fry the eggs.

Cut corn bread into 6 large squares. Put a square on each plate.
Place cooked eggs on top of corn bread and ladle on about 1/3 cup of Chipotle Sauce per serving.

These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate.

Serves 6.

NOTE: Reserve leftover chipotle puree for another recipe. Or blend with olive mayonnaise and dash of lime juice and use as a sandwich spread.

PER SERVING(without cornbread): 255 calories, 15 g protein, 5 g carbohydrate, 20 g fat rated), 449 mg cholesterol, 742 mg sodium, 0 g fiber.

Posted by Stephen Ceideburg

Pop Tarts

Servings: 1 servings

Ingredients:

½ cub Sugar
½ cub Vegetable shortening
2 each Eggs
2 ½ cub All purpose flour
2 teaspoon Baking powder

FILLING:
-any flavor jam, preserves,or fruit butter
1 each Egg white; beaten with1T milk
;sugar for sprinkling on top

Preparation:

Cream together sugar and crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours.

Grease cookie sheet and set aside.

Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping teaspoon of filling <or more> evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first. Using sharp knife, trim the tart to approximately 3 ½"x5" and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork.

Optional--lightly beat egg white with milk; brush tops of tarts and sprinkle with sugar, if desired.

Bake 350 for 25 mins, until edges are browned. Prick again during first 10 mins of baking keep them flat. Cool, wrap, and store at room temp or frig. Tarts may also be iced.

Posted on Cooking echo by Pat Stockett

Potato & Egg Casserole

Servings: 4 servings

Ingredients:

4 Potatoes,medium-size
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Nutmeg
3 tablespoon Bacon fat
½ cub American cheese,grated
4 Eggs
¾ cub Milk,evaporated,undiluted

Preparation:

1. Peel potatoes; slice thinly.

2. Sprinkle potatoes with salt, pepper and nutmeg.

3. Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently.

4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese.

5. Break eggs carefully over cheese; cover with cream.

6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set.

7. Serve at once.

Poteca Nut Roll

Servings: 1 Cake

Ingredients:

DOUGH:
1 package Yeast
¼ cub Warm water
¾ cub Warm milk
¼ cub Sugar
1 teaspoon Salt
1 Egg, slightly beaten
¼ cub Shortening
3 cub Flour

FILLING:
½ cub Butter
1 cub Brown sugar
2 Eggs, slightly beaten
1 teaspoon Vanilla
1 teaspoon Lemon extract (opt)
4 cub Ground nuts
Milk
½ cub Powdered sugar

Preparation:

In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1 ½ c flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract and nuts. Add milk until mixture is of spreading consistency (about ½ cup); set aside. Punch dough down.
Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch of edges. Roll up from one long side; pinch seams and ends to seal.
Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350 degrees for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of powdered sugar and milk.

Typed by Terri St. Louis, Kook-Net

PROTEIN PANCAKES

Servings: 4 servings

Ingredients:

1 ½ cub Unbleached (wheat) Flour
½ cub Bran
¼ cub Rolled Oats *
¼ cub Soy Flour(in health stores)
1 teaspoon Baking powder
¼ teaspoon Baking Soda
1 ½ cub Milk (or more)
2 Eggs
3 tablespoon Plain Yogurt
2 tablespoon Light Sesame Oil

Preparation:

* ground in blender, or ¼ c Cornmeal
The addition of soy flour or powder to these pancakes boosts the protein content.
Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly.
You can use water instead of milk after you've added the first 1 ½ cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.

Ranch Stuffed Eggs

Servings: 6 Servings

Ingredients:

12 Eggs, hard-cooked & peeled
¼ cub Sour cream
3 teaspoon Dry ranch or farm style salad dressing mix
½ teaspoon Dijon mustard
Chopped fresh parsley
Paprika

Preparation:

Cut off the narrow end of each egg so that it stands up. Cut eggs in half cross-wise, NOT length-wise. Mix yolks, sour cream, salad mix, and mustard with a fork. When the mixture is fluffy, fill each egg half. Sandwich the halves together, filling will show between.
Sprinkle the filling that shows with parsley. Arrange eggs in a serving and sprinkle with paprika.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

Ranch Style Brunch Eggs

Servings: 4 servings

Ingredients:

8 each Slices side bacon chopped
2 cub Frozen hash brown potatoes
1 ½ cub Shredded old chedder, colby
6 each Eggs, beaten
1 cub Milk
½ cub Thinly sliced green onions

Preparation:

Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish.

RASHERS (Bacon), EGGS, SAUSAGE AND TOMATO

Servings: 1 Serving

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * * * *
2 slice Bacon
2 Sausages
2 Eggs, fried
1 Tomato
Chopped Parsley

Preparation:

* Irish breakfasts often feature this menu.

Fry the bacon until crisp, and the sausage until golden brown and cooked through. Cut the tomato in half, and grill it until just cooked through. Set the fried eggs in the center of the plate, Arrange the bacon, sausage and tomato around the edge of the eggs.
Garnish with chopped parsley.

Serves 1.

Source: "The Cookin' O'The Green" - February '94 edition - Family magazine.

Typed for you by Lois FLack, CYBEREALM BBS, Watertown, NY.

Reggie's Stuff <r T>

Servings: 6 Servings

Ingredients:

½ cub Garbanzo beans; soaked overn
½ cub Lima beans; soaked overnite
½ cub White beans; small navy, soa
; overnite
½ cub Millet, cooked
½ cub Barley
1 tablespoon Fresh rosemary; to taste
1 tablespoon Fresh thyme; to taste
1 teaspoon Fresh oregano; to taste
1 teaspoon Fresh sage; to taste
1 tablespoon Nutritional yeast
16 ounce Tomato sauce

Preparation:

Recipe by: reggie@reggie.com Add all ingredients to crockpot and turn on. I add salt to it as it is served not during the cooking process.

Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com From: Donna@webster.Demon.Co.Uk Date: Tue, 31 Oct 1995 10:47:45 +0000 (

Rich Egg Bread

Servings: 2 servings

Ingredients:

2 package Active dry yeast
½ cub Warm water (105ø-115øF)
1 ½ cub Milk, lukewarm(scalded then cooled)
¼ cub Sugar
1 tablespoon Salt
3 Eggs
¼ cub Shortening, softened
7 ½ cub All-purpose flour

Preparation:

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt, eggs, shortening and 3 ½ cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 ½ hours.

Grease 2 loaf pans, 9x5x3 inches. Punch dough down; divide into halves. Roll each into rectangle 18x9 inches. Roll up, beginning at 9-inch side; press ends to seal. Fold ends under. Place seam side down in pan. Cover; let rise until double, 1 hour. Place oven rack in lowest position. Heat oven to 425øF. Bake until loaves sound hollow when tapped, 25 to 30 minutes.

Recipe from Gold Medal package. One of the best I have ever used.
And if I am mad at somebody, it helps relieve frustions which a bread machine would not.

From: Nancy Coleman Date: 27 Feb 94 == Courtesy of Dale & Gail Shipp, Columbia Md. ==

SAUSAGE AND BISCUITS

Servings: 4 servings

Ingredients:

1 pound Breakfast sausage
¼ cub Flour
1 teaspoon Salt
2 cub Milk; or half milk,
Half cream

Preparation:

Make the biscuits with baking mix such as Jiffy or Bisquik, cutting in some additional butter if fat and calories don't scare you.

Break up the sausage as you brown it in frying pan. Then remove meat and set aside.
Drain all but about ¼ cup of the fat from the pan; remove pan from heat and stir in flour. Add milk gradually, stirring.
Return pan to heat and cook as with any white sauce, stirring until thick and smooth.
Return sausage to sauce, turn heat low, and let simmer a bit to blend flavors.
Taste for seasoning; you are unlikely to want pepper, but you may need a bit more salt.
Serve with eggs of you choice, but scrambled is my preference...

Source: Esther H. Vail, Rochester NY USA Formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet @ (315) 786-1120

SAUSAGE GRAVY

Servings: 4 servings

Ingredients:

¼ pound Spicy bulk sausage
¼ cub All-purpose flour
2 cub Milk
½ teaspoon Salt
¼ teaspoon Freshly ground pepper

Preparation:

Serve over hot biscuits for a Southern-style breakfast.

1. Cook sausage in medium saucepan over medium heat until browned, stirring to crumble.

2. Drain off all fat except about 2 tablespoons. Star in flour. Cook, stirring constantly, until thickened and bubbly.

3. Gradually whisk in milk, salt and pepper. Cook, stirring constantly, until thickened and bubbly, about 5 minutes.

Scotch Eggs

Servings: 4 servings

Ingredients:

8 each Eggs, hardboiled
2 pound Sausage meat

Preparation:

Shell eggs. Wrap each egg evenly with ¼ lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels.
Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce.
Mrs William McG. Harlow

Scotch Eggs Chinese Style

Servings: 8 Servings

Ingredients:

8 Hard-cooked eggs, unpeeled,
But shells cracked all over
3 tablespoon Soy sauce
2 Whole star anise
2 Bags Chinese black tea
2 Raw eggs
1 tablespoon Sesame mustard
2 cub Fresh bread crumbs
2 tablespoon Sesame seeds
1 pound Bulk country style sausage
2 teaspoon Chopped fresh ginger root
2 teaspoon Chopped garlic
Vegetable oil for frying

Preparation:

One day before serving,place first 4 ingredients and water to cover in medium size saucepan.Simmer,uncovered,25 minutes;let stand overnight.
Beat raw eggs and mustard together in shallow bowl.Combine bread crumbs and sesame seeds in another shallow bowl.Mix sausage, ginger and garlic.Peel hard-cooked eggs.Encase each egg completely in thin layer sausage,using both hands to mold sausage around egg. Dip one sausage encased egg,first in egg mixture.Coat with bread crumbs.Set aside on plate.Repeat with remaining eggs.Refrigerate covered at least 3 hours or overnight. Heat 3" oil in deep fat fryer to 375 degrees.Fry 2 or 3 eggs at a time,turning occasionally,until quite well browned,10 to 15 minutes You want to make sure the sausage meat is thoroughly cooked.Remove them from oil with slotted spoon.Drain on paper towel.Serve eggs, cut in ¼,at room temperature.Pass additional mustard,if desired. Makes 8 portions.

SCRAMBLED EGG MICROWAVE

Servings: 1 servings

Ingredients:

1 Egg
1 teaspoon Butter, soft
1 tablespoon Milk

Preparation:

Beat together with a fork in a custard cup. Cook 30 sec. HIGH, stir with fork. Cook 15-30 sec HIGH. Let stand 1 minute.

For 2 eggs use 10 ounce cup or cereal bowl, 2 tsp butter, 2 tb milk.
Cook 45 sec, stir, cook 30 sec.

Source: Cookbook for Seniors by Margo Oliver Shared by Elizabeth Rodier 6/93

SCRAMBLED EGGS AND CORN

Servings: 1 servings

Ingredients:

2 teaspoon Butter
2 Scallions; including a little of the greens, finely chopped
5 Cilantro sprigs; chopped
1 large Ear of corn the kernels removed
Water
2 Eggs
Salt
1 large Flour tortilla; -=OR=-
2 Corn tortillas
2 tablespoon Grated Muenster cheese=OR=- Monterey Jack cheese

Preparation:

MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn.
Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork. Add the grated cheese at the end and stir it in with a few strokes of the fork.
While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extra cilantro, as desired.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Scrambled Eggs Benedict

Servings: 4 servings

Ingredients:

1 package Hollandaise Sauce Mix *
8 each Thin Slices Canadian Bacon
4 each Large Eggs
¼ cub Milk
2 tablespoon Chopped Green Peppers (Opt.)
⅛ teaspoon Salt
1 each Dash Pepper
2 each English Muffins, Split

Preparation:

* Sauce packet should weigh 1 ¼ ounces.
~--------------------------------------------------------------------- ~--- Mix sauce as directed on package in 2-cup glass measure.
Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 ½ minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 ½ to 2 minutes.
Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 ½ minutes.
Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 ½ minutes.
NOTE:
This recipe can be made with smoked ham slices instead of the Bacon.

Scrambled Eggs with Chorizo Sausage

Servings: 4 Servings

Ingredients:

4 ounce Chorizo Sausage; Bulk, *
6 Eggs; Large
¼ cub Milk
¼ teaspoon Salt
1 dash Pepper
½ cub Tomato; 1 Md., **

Preparation:

* Italian Hot Sausage can be used but is not recommended. Only if the Chorizo is not available. ** Tomato should be peeled, seeded and chopped.

Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet.
Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot.

Shirred Eggs with Sherried Mushrooms **

Servings: 4 servings

Ingredients:

4 tablespoon Butter Or Margarine
¾ pound Fresh Mushrooms, Cleaned And Finely Chopped
¾ cub Finely Chopped Onion
1 tablespoon Dry Sherry
¾ teaspoon Tabasco Pepper Sauce
¼ teaspoon Salt
4 Thin Slices Toasted French Bread
8 Eggs
Chopped Fresh Parsley

Preparation:

One of Cousin Walter's breakfast favorites was shirred eggs with a rasher of bacon. The sherry in the mushrooms gives these eggs a delightful different flavor, great for brunch accompanied by a spicy Bloody Mary.
~--------------------------------------------------------------------- ~-- Preheat the oven to 350 degrees F. In a large skillet, heat 2 tablespoons of the butter. Add the mushrooms and onion, cook until tender, about 5 minutes. Stir in the sherry, Tabasco sauce and salt; cook for 1 minute longer. Spread the toast with the remaining 2 tablespoons butter. Grease 4 ramekins. Fit a slice of toast into each ramekin, and top with a layer of onions and mushrooms.
Carefully break 2 eggs into each ramekin. Bake for 15 to 20 minutes, until eggs are set. Sprinkle with parsley.

From: The Tabasco Cookbook.

SPANISH OMELET

Servings: 3 servings

Ingredients:

SPANISH SAUCE:
1 cub Sliced onions
1 Garlic clove; minced
1 cub Diced green bell pepper
¼ cub Oil
½ cub Mushrooms, sliced
½ cub Tomato puree
1 can Italian-style tomatoes (1-lb 12-oz can)
Salt, pepper

OMELET:
6 Eggs; separated
⅛ teaspoon Black pepper
¼ cub Water
¼ teaspoon Salt
1 tablespoon Butter or margarine

Preparation:

Saute onions, garlic and green pepper in oil until tender. Add mushrooms and cook until tender. Add tomato puree and tomatoes with liquid and season to taste with salt and pepper. Cook, breaking up tomatoes, 15 to 20 minutes.

To make omelet, beat egg yolks with ⅛ teaspoon pepper until thick and lemon-colored. Add water and ¼ teaspoon salt to whites and beat until stiff but not dry. Fold yolks into whites. Heat butter in large skillet with ovenproof handle until just hot enough for drop of water to sizzle. Pour in omelet mixture. Level surface gently, reduce heat and cook on top of stove until puffy and slightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color. Place in oven and bake at 325F 12 to 15 minutes, or until knife inserted in center comes out clean. To serve, fold omelet in half and top with sauce.

Created by: Little Joe's, Los Angeles

(C) 1992 The Los Angeles Times

Spanish Vegetable Stew with Eggplant

Servings: 4 servings

Ingredients:

5 tablespoon Olive oil
4 medium Onions, chopped
4 large Green bell peppers, chopped
4 large Tomatoes, chopped
1 medium Eggplant, peeled & cubed
⅛ teaspoon Cayenne
¼ teaspoon Paprika
Salt

Preparation:

In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry.

Vera Gewanter "A Passion for Vegetables"

Sparkling Fruit Smoothies

Servings: 2 servings

Ingredients:

1 cub Yogurt, plain orfruit-flavored
2 cub Chopped fresh fruit
pinch Freshly grated nutmeg
2/3 cub Ice-cold champagne,sparkling water or gingerale
Mint sprigs (opt)OR
Fruit slices (opt)(for garnish)

Preparation:

(From "Cooking Smart," by Sharon Tyler Herbst.)

Combine the yogurt, fruit, and nutmeg in a blender; process until smooth. Pour into glasses, filling ¾ full. Top off with champagne, sparkling water or ginger ale. Gently stir to combine. Garnish with mint sprigs or fruit slices, if desired. Serves 2.

Special Egg Foo Yung Sauce

Servings: 1 servings

Ingredients:

½ cub Soup stock, chicken
½ teaspoon Sugar
2 teaspoon Soy sauce
¼ teaspoon Sesame oil
1 ½ teaspoon Cornstarch olution

Preparation:

Mix cornstarch in about 3 ts of water. Mix all ingredients together.
Bring sauce to a boil to thicken.

Increase the cornstarch slighly for a thicker sauce.

From: _The Joy of Wokking_ , Martin Yan & the crazy kitchen of Bon and Dan Ceppa

Spicy Apple Bread

Servings: 12 Slices

Ingredients:

POSTED BY N.SAAVEDRA/NOODLE:
1-½ pound loaf
1 cub Plus 1 tb Water
2 tablespoon Butter or margarine,softened
3 cub Bread flour
1/3 cub Cut up dried apples
2 tablespoon Dry milk
2 tablespoon Sugar
1 ½ teaspoon Salt
2 ½ teaspoon Apple pie spice
2 teaspoon Yeast
1 pound loaf
2/3 cub Water
1 tablespoon Margarine or butter,softened
2 cub Flour
¼ cub Cut up dried apples
1 tablespoon Dried milk
1 tablespoon Sugar
1 teaspoon Salt
1 ½ teaspoon Apple pie spice
1 ½ teaspoon Yeast

Preparation:

Sweet or Basic/white cycle. Use Medium or Light crust color.

Serve with Honey-Peanut Butter Spread

Mix 1 3oz pkg of cream cheese, softened and 2 tb milk until blended.
Stir in ¼ c crunchy peanut butter and 1 tb honey. Cover and refrigerate any remaining spread.

Yield 2/3 c spread

From Gold Medal Bread Machine Recipes Formatted to MM by Norma Saavedra Steele/Noodle GEnie F&W RT

Stir Fried Eggs and Vegetables

Servings: 2 servings

Ingredients:

1 teaspoon Vegetable oil
½ Garlic clove
½ Onion
½ Green pepper
62 ½ g Button mushrooms
½ cub Mung bean sprouts
¼ cub Grated carrot
4 large Eggs
½ tablespoon Soy sauce

SAUCE:
½ teaspoon Cornflour
½ tablespoon Soy sauce
¼ cub Vegetable stock
1 teaspoon Sesame oil

Preparation:

1. Heat the oil in a large shallow pan.
Add the onion, garlic and pepper.
Cook over a gentle heat until the onion and pepper are soft.
Add the mushrooms, mung beans and carrot.
Stir over a medium heat for 2 minutes.

2. Beat the eggs and soy sauce until completely combined.
Pour the egg mixture into the pan.
Cook, folding the mixture continuously the eggs are just set.

3. To prepare the sauce blend the cornflour, soy sauce, vegetable stock
and sesame oil in a small pan.
Cook over a medium heat, stirring constantly, until the sauce boils and thickens.

4. Serve a portion of egg mixture, accompanied by sauce and steamed rice.

STRAWBERRY BUTTERMILK PANCAKES

Servings: 30 servings

Ingredients:

2 Eggs
2 ½ cub Buttermilk
1 teaspoon Baking soda
¼ cub Melted butter or margarine
2 ½ cub Flour
1 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Salt
1 cub Sliced strawberries, fresh
OR frozen (thawed and
Drained)
½ cub Melted butter or margarine

Preparation:

Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour, sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp.
batter for each pancake into skillet.Cool until bubbles form on the surface and edges are dry.Turn and cook 1 to 2 minutes or until done.
Makes 30 - 2" pancakes.

Strawberry Griddle Cakes

Servings: 4 Servings

Ingredients:

1 ½ cub Sifted flour
4 teaspoon Baking powder
3 tablespoon Sugar
½ teaspoon Salt
2 Eggs, beaten
¾ cub Milk
1 teaspoon Butter, melted
1 cub Fresh strawberries, sliced

Preparation:

In large bowl, sift together flour, baking powder, sugar and salt.
Combine eggs and milk and stir into dry ingredients only enough to moisten batter. Add melted butter and strawberries. Fry on hot griddle. Serve with syrup and butter. Typed for you by: Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Stuffed French Toast

Servings: 4 Servings

Ingredients:

1 Loaf large diameter french
Bread
½ cub Milk
4 large Eggs
¼ cub Sugar
1 teaspoon Cinnamon
½ pound Boiled ham (thinnley sliced
1 Package American Cheese
½ pound Breakfast sausage
½ Package bacon
1 ½ teaspoon Vanilla

Preparation:

In a large skillett or electric frying pan fry the bacon and breakfast sausage, togeather but separately, untill done.
While the meat is cooking, slice the french bread into eight slices approx 1 ½" to 2" thick. and then slice each slice ¾ of the way through again.
Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter in a deep bowl,and set aside.
Take up the bacon and sausage and divide each into eight equal parts and the same with the ham.
Dip each piece of bread into the batter and submerge it so that both sides and edges are coated.
Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again.
Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has been coated with PAM or other suitable non-stick agent.. untill golden brown on the outside and the cheese is melted on the inside.
Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc...)

SW Omlette

Servings: 1 servings

Ingredients:

3 Eggs
¼ C Napolitos (Cactus)
¼ C Monterrey Jack Cheese
¼ C Chunky Salsa

Preparation:

Scramble 3 Eggs in a bowl. Pour into 8" Omlette Pan. Cook on high heat, continually stirring until bottom starts to set.
Remove from heat. Put under broiler until eggs are no longer runny. Add Napolitos, Salsa and Cheese. Return to broiler until cheese is melted. Fold in half and serve.

Szechwan Eggplant and Tofu

Servings: 4 servings

Ingredients:

3 tablespoon Soy sauce
¼ cub Dry sherry or Chinese ricewine
1 tablespoon White or brown sugar
1 tablespoon Cider vinegar
3 tablespoon Cornstarch
2 tablespoon Peanut oil
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips,thinly
¾ teaspoon Salt
2 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
¼ teaspoon Black pepper
Cayenne pepper to taste
3 Cakes firm tofu, cut intostrips
8 Scallions: greens minced,whites in strips, keepseparate
1 bunch Cilantro, minced (optional)

Preparation:

SZECHWAN EGGPLANT & TOFU

SAUCE:

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.
Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved.
Set aside.

Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more.

Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens & cilantro.

Serves 4.

Thai Rice with Mushroom and Egg

Servings: 2 servings

Ingredients:

175 g Thai jasmine rice
½ tablespoon Sunflower oil
1 Beaten eggs
3 ½ g Porcini or cap mushrooms
2 Spring onions
½ Garlic clove
112 ½ g Flat mushrooms
1 ½ tablespoon Dry sherry
1 ½ tablespoon Japanese soy sauce
½ tablespoon Sugar
3 ¾ Cm piece of cucumber

Preparation:

Preparation: beat the eggs
: slice the spring onions
: soak the porcini or cap mushrooms in warm water for 30 mins.
: crush the garlic cloves
: slice the flat mushrooms
: cut the cucumber into matchsticks.

Notes: There is a lot of sauce with this recipe - don't worry!
: If you can't find dried porcini or cap mushrooms then : use 225g of shittake mushrooms (to serve 4) for all the : mushrooms in the dish.

1, Rinse the rice under running water and drain.
Place in a heavy-based pan witl 600ml (to serve 4) of water and bring to the boil. Simmer for about 10 minutes, or until the surface
water has been absorbed and there are craters over the top of the rice. Turn off the heat, cover the pan tightly and leave to stand.

2. Heat a teaspoon of the oil in a wok or frying pan and add the beaten
eggs. Cook on one side to make a thin omelette. Slide on to a plate,
roll up, cut into strips and set aside.

3. Drain the dried mushrooms, reserving the liquid, and chop roughly.
Heat the remaining oil in the wok, add the spring onions, garlic and mushrooms. Stir fry for 3 minutes, then add the sherry, soy sauce, sugar and six tablespoons of the mushroom liquor. Bring to the boil and simmer for two minutes.

4. Transfer rice to a shallow serving dish, spoon over the mushrooms and their sauce and garnish with omelette, cucumber matchsticks and spring onion curls.

NB: the eggs can be omitted from this dish, with no problem.

Theada's Egg Noodles

Servings: 8 Servings

Ingredients:

1 cub Flour
1 pinch Salt
1 Egg, beaten well
½ Egg Shell filled with Milk

Preparation:

Put flour in bowl and make a well in the center of the flour. Add salt, egg and milk. Stir with a fork and work as much flour as possible into the liquids.

Roll out on floured board to ⅛ to ¼" thickness. Cut into ½" strips for noodles let air dry. A dry towel maybe placed over them.
Turn a couple of times during the day.

Add to boiling hot stock or broth and cook until thick.

DO NOT DOUBLE!

THREE-EGG OMELET

Servings: 1 servings

Ingredients:

1 tablespoon Butter or margarine
3 Eggs, lightly beaten
Salt to taste
Freshly ground pepper totaste

FILLING SUGGESTIONS:
Shredded cheese
Chopped ham
Shredded crabmeat
Cooked small shrimp
Shredded cooked chicken
Cooked chopped bell pepper
Cooked sliced mushrooms
Chopped tomatoes
Cook chopped onion
Cooked chopped asparagus,broccoli or other vegetable
Avacado slices

Preparation:

This omelet can be served plain or filled with one or more of the suggested fillings.

1. Melt butter in 10" skillet over medium heat.

2. Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Season with salt and pepper. Shake pan to loosen omelet. Cook until set. Place desired fillings on ½ of omelet. Fold in half. Turn out onto plate.

Tips for Making the Perfect Buttermilk Biscuits

Servings: 1 Servings

Ingredients:

1 Good recipe for biscuits
1 Light touch with dough

Preparation:

THE PERFECT BUTTERMILK BISCUIT Thanks to Eula Mae Dore, a great Southern cook from Avery Plantation, La., I've learned to make the best Buttermilk Biscuits I've ever had. Eula Mae says a good biscuit is one of the best things to have on hand for quick meals. She uses them in emergencies to make simple sandwiches filled with scraps of ham or cheese and serves them with pickles and a small salad. For dessert, she warms a biscuit or two and makes a shortcake with fresh fruits or berries. She has convinced me that you can't have too many biscuits on hand. Eula Mae learned to cook and bake from her grandmother, not from cookbooks, and the artfulness of her preparation was a joy to watch. Here are some of her biscuit-making tips: + First go out and replace your baking powder, unless you bought it within the last four months. More baking flops occur from old, tired baking powder than from any other cause. And don't rely on the old test of checking the freshness of baking powder by putting a spoonful in a glass of water to see if it fizzes. Baking powder, like a carbonated drink, can fizz a little and still be almost flat.
Buying new baking powder costs very little when you consider the cost of baking failures. + Next, Eula Mae insists that sifting the dry ingredients four times is the reason her biscuits are perfect. I tested the recipe sifting and not sifting and, indeed, sifting does make a slightly higher, more tender biscuit. + After you cut the biscuit dough, put the pieces on a baking sheet upside down. This ensures a taller, lighter biscuit by making sure any edges crimped by the pressure of the cutting don't interfere with the rise. (The French use the same trick when making puff pastry.) + The tip that helped me the most was using less flour than usual. Eula Mae's dough was soft and sticky. She handled it gently, dusting her hands and the dough with only enough flour to make the dough manageable. The result was a lighter biscuit. :

From: Roy@indy.Net (Roy) Date: Thu, 3 Jul 1997 07:53:12 ~0500 (E

Tomato Egg Drop Soup

Servings: 4 Servings

Ingredients:

1 quart Chicken stock
2 medium Fresh tomatoes, or: drained
1 cub -canned tomatoes
2 small Eggs
½ teaspoon Sesame oil
2 teaspoon Light soy sauce
1 teaspoon Salt
1 tablespoon Finely chopped scallions white part only (reserve tops for garnish)

Preparation:

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Kaz Langridge Date: 18 Feb 96

WALNUT RAISIN CINNAMON ROLLS

Servings: 12 Servings

Ingredients:

1 1/3 cub Milk
2 tablespoon Walnut oil
1 teaspoon Vanilla extract
¼ cub Sugar
1 teaspoon Salt
1 teaspoon Cinnamon
4 cub Bread flour
2 teaspoon Yeast
½ cub Raisins; *
¼ cub Walnuts; chopped *

Preparation:

Use dough cycle. Add starred ingredients (raisins and nuts) at 'raisin beep' or after first knead if you don't have a raisin signal.
Remove dough when done and punch down on a lightly floured counter.
Break into 12 small balls and place in a lightly greased muffin tin.
Cover with a clean kitchen towel and let rise for approximately one hour in a warm, draf-free location. Bake in a preheated 350 F. oven for 15 to 20 minutes.

Glaze with thin icing if desired.

From: The Bread Machine Newsletter, Nov/Dec 1994

Weekend Skillet Breakfast

Servings: 4 Servings

Ingredients:

12 slice LOUIS RICH Turkey Bacon
[cut into «" pieces]
1 medium Potato [peeled & cubed into
Small cubes]
2 Green onions [with tops]
[thinly sliced]
½ teaspoon Chili powder
8 ounce (1 carton) cholestrol free
Egg substitute... *or*
4 Eggs [beaten]

Preparation:

1) Place the bacon and the potato in a non-stick skillet, and cook over medium heat for 12 min., stirring frequently until potatoes are fork tender... 2) Stir in the onions and chili powder , pour the egg substitute (or eggs) evenly over the mixture, cover reduce heat to low and cook for 5 more min. or until mixture is set... 3) Cut into wedges and serve...

Calories... 155 Cholesterol... 30mg Fat... 7g Sodium... 650mg

From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY, (315) 786-1120

Wheat Berry Veggy Melt (Lacto)

Servings: 1 Servings

Ingredients:

2 cub Cubed peeled butternut
Squash
1 cub Sliced carrots
1 cub Sliced yellow squash
2 cub Cooked wheat berries
2 tablespoon Chopped scallion
1 tablespoon Soy sauce
2 cub Shredded non-fat (low-fat)
Jack or Mozarella Cheese

Preparation:

Preheat broiler. Place the hubbard squash and carrots in a steamer over boiling water. Cover and steam 10 minutes. Add yellow squash and steam 5 minutes more (or until all are tender). In 2qt casserole, toss vegies, berries, scallion, and soy. Sprinkle with cheese and broil 5 minutes or until cheese is melted and browned.

Posted by Posted by Posted by Posted by "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Whole Wheat Waffles with Applesauce

Servings: 6 Servings

Ingredients:

APPLESAUCE:
1 teaspoon Vegetable Oil
6 cub Green Apples; peeled, coredand diced
½ cub Apple Juice
½ teaspoon Ground Cinnamon

WAFFLES:
1 ½ cub All-Purpose Flour
½ cub Whole Wheat Flour
2 teaspoon Baking Powder
1 ½ teaspoon Baking Soda
½ teaspoon Ground Cinnamon
¼ teaspoon Salt
1 1/3 cub Buttermilk
1 1/3 cub Apple Juice
1 tablespoon Honey
4 Egg Whites

Preparation:

Heat oil in a heavy large nonstick skillet over medium-high heat. Add apples and saute until golden brown and just tender, about 10 minutes. Add apple juice and cinnamon and continue cooking until sauce is slightly thickened, about 3 minutes. Cover and keep warm.

Sift flours, baking powder, baking soda, cinnamon and salt into a large bowl. Whisk in buttermilk, juice and honey. Using an electric mixer, beat egg whites in another bowl until stiff. Fold into batter.
Cook in a waffle iron according to manufacturer's instructions. Serve immediately with applesauce.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Yogurt-Topped Strawberry Pancakes

Servings: 12 servings

Ingredients:

2 cub Buttermilk complete
Pancake mix
2 tablespoon Sugar
¼ teaspoon Cinnamon
1 ½ cub Water
1 cub Thinly sliced strawberries
1 ounce carton strawberry
Or vanilla lowfat yogurt

Preparation:

Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour ¼ cup batter onto hot griddle. Cook 1-1 ½ minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 ½ minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes).

Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit.

ZUCCHINI PANCAKES

Servings: 12 servings

Ingredients:

2 cub Zucchini, shredded (about
2 to 3 small zucchini)
2 Eggs
½ cub Flour
1 teaspoon Baking powder
¼ cub Parmesan cheese
½ small Or medium onion,grated
Lots black pepper, freshly
Grated
1 teaspoon Dill
½ teaspoon Salt (I use garlic and
Seasoned salt.)
Sour cream

Preparation:

In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a time.You may need to spread them out a little with your spoon.When golden,turn and flatten down a bit,if they rise.The smell of the dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve with sour cream,if desired.