The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/mainegg1.txt

Text File | 1990-06-04 | 122KB | 3,321 lines

                                 MAIN DISH - EGG


                           TEXAS TOAST,CHILI AND EGGS


        3 - cups chili
        Butter
        8 - eggs,fried or poached
        8 - thick slices bread


          Heat chili;keep eggs warm.Spread bread slices with butter.Fry
        or grill on both sides until golden brown.To serve,spoon chili
        over bread.Drop 2 eggs on each slices.Makes 4 servings.


                                   SCOTCH EGGS


        8 - hard cooked eggs,peeled
        1/4 - cup all-purpose flour
        1 - lb. bulk pork sausage
        3/4 - cup dry bread crumbs
        1/2 - tsp. sage
        1/4 - tsp. salt
        2 - eggs,beaten
        Vegetable oil


          Coat each hard cooked egg with flour.Divide sausage into 8
        equal parts.Pat one part sausage around each egg to cover.Mix
        bread crumbs,sage and salt.Dip sausage coated eggs into beaten
        eggs.Roll in bread crumb mixture.Heat oil (1 1/2 to 2") in a
        3 quart saucepan to 360 degrees.
          Fry eggs,4 at a time,turning occasionally,5 to 6 minutes;drain.
        Serve hot or cold.Serves 8.


                                QUICHE FLORENTINE


        1 - 15 oz. pkg. ready made pie crust
        2 - cups (8 oz.) Velveeta shredded Pasteurized Process Cheese
            Food
        1/3 - cup (1 1/2 oz.) grated Parmesan cheese
        1 - 10 oz. pkg. frozen chopped spinach,thawed and well drained
        4 - crispy cooked bacon slices,crumbled
        3/4 - cup milk
        3 - eggs,beaten
        1/4 - tsp. black pepper








          Prepare pie crust according to package directions for filled
        one crust pie,using a 9" pie plate.(Refrigerate leftover crust
        for later use.)In a large bowl,combine remaining ingredients;
        mix well.Pour into unbaked pie crust.Bake @ 350 degrees for 35
        to 40 minutes or until knife inserted in center comes out clean.
        Let stand 10 minutes before serving.Makes 6 to 8 servings.



                                   OMELET OLE


        1/4 - cup chopped red bell pepper
        2 - tbsp. green onion slices
        2 - tbsp. margarine or butter
        3 - eggs,beaten
        2 - tbsp. milk
        1/4 - lb. Velveeta Mexican Pasteurized Process Cheese Spread with
              with Jalapeno Pepper,cubed


          Saute peppers and onions in 1 tbsp. margarine or butter in a 7"
        skillet.Remove vegetables from the skillet.Melt remaining butter
        or margarine in the skillet over low heat.Add combined eggs and
        milk.As eggs set,lift edges,slightly,with a spatula to allow
        uncooked portion to flow underneath.When eggs are set but the top
        is still moist,place 1/2 cup process cheese spread and 1/4 cup of
        the vegetables on half of the omelet.Slip spatula underneath,tip
        the skillet to loosen and gently fold in half.Top with the
        remaining process cheese spread and vegetables.Cover 2 to 3
        minutes or until process cheese spread begins to melt.Total
        cooking time should be 10 minutes.Makes 2 servings.


                              SOUTHWESTERN EGG PUFF


        1 - lb. Velveeta Mexican Pasteurized Process Cheese Spread with
            Jalapeno Pepper,cubed
        2 - cups cottage cheese
        6 - eggs,beaten
        1/2 - cup picante sauce
        1/4 - cup margarine or butter,melted
        1/4 - cup flour
        1/2 - tsp. baking powder
        1/2 - tsp. seasoned salt
        1 - 12 oz. can whole kernel corn with sweet peppers,drained
        Picante sauce,sour cream and avocado slices for topping,if
        desired

          In a large bowl,combine ingredients;mix well.Pour into a
        greased 12 x 8' baking dish.Bake @ 350 degrees for 35 to 40
        minutes or until golden brown.Top with additional picante sauce,
        sour cream and avocado slices,if desired.Makes 4 to 6 servings.








                                HUEVOS RANCHEROS


        1 - 32 oz. can refried beans
        1 - tsp. Tabasco pepper sauce
        1 - dozen eggs
        Butter or margarine
        1/2 - lb. shredded Monterey Jack cheese
        1 - pkg. corn tortillas


        Salsa:


        Leaves from 10 sprigs cilantro,minced
        2 - ripe tomatoes,chopped
        1 - Jalapeno pepper,thinly sliced
        2 - tbsp. chopped onion
        1/2 - avocado,finely diced



          Combine all ingredients for salsa;set aside.Heat refried beans
        in a saucepan with Tabasco sauce;keep warm.
          Fry eggs in butter or margarine to desired doneness.Lay 2
        tortillas on each plate.Place one fried egg on each tortilla.Top
        with refried beans,cheese and salsa.Serve immediately.Serves 6.


                                EGGS CONTINENTAL


        1/4 - cup dry bread crumbs
        1 - tbsp. melted butter
        4 - hard cooked eggs,peeled and sliced
        4 - slices crisp fried bacon,crumbled
        1 - cup sour cream
        1 - tbsp. milk
        1 - tbsp. instant dried onion seasoning
        1/2 - tsp. salt
        1/4 - tsp. paprika
        1/8 - tsp. black pepper
        1/2 - cup shredded Cheddar cheese


          Toss together the bread crumbs and butter.Spread in the bottom
        of a glass baking dish.Place the sliced,hard cooked eggs on top
        of the crumbs.
          Combine the bacon,sour cream,milk and seasonings.Spread the
        mixture on top of the eggs.Top with the cheese.Bake about 15
        minutes @ 350 degrees until hot.








                                 ONE EGG OMELET


        1 - tsp. butter,margarine or bacon fat
        1 - large egg,at room temperature
        Pinch of salt
        2 - tsp. cold water
        Salt and black pepper


          Place a 10" non stick skillet containing the bacon fat over
        medium heat until the fat is sizzling hot,but not browned.
          Meanwhile,separate the egg.Place the white on a sturdy dinner
        plate and the yolk in a small bowl.Beat the egg white with a
        pinch of salt on the plate,using a flat wire whisk,until soft
        peaks form.
          Add cold water to the egg yolk in the bowl.Beat it vigorously
        with a fork.Pour the beaten egg yolk over the beaten egg whites
        on the plate and fold the two together,using the whisk.Pour the
        egg mixture into the heated skillet containing the sizzling fat.
        Cook the egg in one piece over medium heat,tilting the pan or
        lifting the edges of the egg to allow the uncooked egg to spread
        over the pan.
          Do not over cook and turn the heat down,if the skillet is
        holding too much heat.Turn the egg once with a spatula.Season to
        taste with salt and black pepper.The omelet cooks very quickly,
        in a minute or so.Serve at once to one person.
          To make an egg sandwich,place the one egg omelet between two
        slices of homemade bread with or without butter,toasted or
        not toasted.
          For a luncheon sandwich,add a leaf of lettuce,along with a bit
        of chopped green onion,a few chopped raw or lightly sauteed
        mushrooms,sprinkling of lemon pepper and some alfalfa sprouts.
        Makes a perfect meatless sandwich.


                           CREPE PANCAKES WITH FILLING


        1 1/2 - cups all purpose flour
        6 - tbsp. sugar
        1/4 - tsp. salt
        5 - eggs
        1 1/2 - cups milk
        1 1/2 - tsp. grated orange rind,optional
        3 - tbsp. melted butter


        Filling:

        1 - pint cottage cheese
        3 - tbsp. sugar
        1 - tsp. cinnamon








          Sift flour,sugar and salt;set aside.Beat eggs until thick.
        Slowly,beat in milk,butter and grated orange peel,if desired.
        Stir in flour mixture until smooth.
          Prepare filling:Stir together cottage cheese,sugar and
        cinnamon;set aside.
          Cook crepes:Heat a well seasoned 10" cast iron skillet,add a
        small amount of oil or butter,if necessary so crepes do not
        stick.Tip skillet to one side,pour 1/4 cup batter and quickly
        tip skillet to opposite direction so batter spreads over bottom
        of pan.Cook 30 seconds to 1 minute or until golden brown and
        crepe peels easily off the bottom of the pan.Remove from pan and
        cool.
          To serve;Fill each crepe with 2 tbsp. of the filling,
        spreading evenly across one edge;roll up and serve immediately.
        Makes 20 crepes.


                   NUT FLAVORED PANCAKES WITH CRANBERRY SAUCE


          Prepare your favorite basic pancake recipe to yield about 16
        pancakes.Stir in finely chopped pecans.Two or three tablespoons
        will do.Make the microwave cranberry sauce described below.Make
        the pancakes as usual.If the sauce has become cold,heat again
        for a minute or two on high in the microwave.Serve pancakes with
        hot sauce on the side to be ladled on pancake.This sauce is only
        for those who love tart fruit sauces.


                            MICROWAVE CRANBERRY SAUCE


        1 - cup raw cranberries,rinsed and with stems removed
        3 - tbsp. orange marmalade or 2 tbsp. orange juice concentrate
        3 - tbsp. brown sugar
        2 - tbsp. butter
        1 - tsp. lemon juice


          In a 1 quart microwave safe casserole,combine the ingredients.
        Cover with wax paper,not a tight cover or cranberries will boil
        up and over.Cook on high for 3 to 5 minutes or until berries have
        popped,stirring after 2 minutes.


                                 EGGNOG WAFFLES


        2 - cups sifted flour
        2 - tsp. baking powder
        1 - tsp. baking soda
        1/2 - tsp. salt
        2 - eggs,well beaten
        2 - cups eggnog
        6 - tbsp. vegetable oil






        1 - cup chopped nutmeats,pecans or English walnuts


          Sift flour with baking powder,soda and salt.Combine eggs,eggnog
        and shortening.Add mixture to sifted dry ingredients.Mix until
        smooth.Fold in nuts.Bake waffles in a preheated waffle iron until
        steam no longer escapes from the grid.


                               BAKED FRENCH TOAST


        8 - slices form bread
        2 - eggs
        1 1/2 - cups milk
        2 - tbsp. butter
        Cinnamon and sugar mix (1 tbsp. cinnamon to 1 cup sugar)


          Arrange bread on a cookie sheet.Beat eggs and mix well with
        milk.Pour milk egg mixture over the bread on cookie sheet and let
        stand until all the liquid is absorbed.
          Preheat oven to 375 degrees.Melt butter on a second non stick
        cookie sheet in the oven.When the butter is melted,remove cookie
        sheet from the oven.Transfer the soaked bread slices to the
        buttered cookie sheet.
          Return to oven and bake bread until lightly browned,about 30
        minutes.Dredge French toast with cinnamon and sugar mix.Serve
        hot with Better Bacon and fresh fruits.


        Better Bacon: Place bacon slices on a cookie sheet in a single
        layer.Bake until half done @ 350 degrees.Remove pan from the
        oven.Drain the bacon on a paper towel.Scrape cooked out fat from
        cookie sheet with a spatula and discard.Return bacon,top side
        down,to cookie sheet.
          Sprinkle bacon very lightly with brown sugar or drizzle with
        maple syrup or honey.Return pan to the oven.Bake bacon until
        crisp and done.Drain again on paper toweling.Serve with baked
        French toast.


                           APRICOT WHOLE WHEAT CREPES


        1 1/2 - cups low fat milk
        3/4 - cup whole wheat flour
        3 - eggs
        2 - tbsp. butter or margarine
        1/4 - tsp. cinnamon
        Oil
        1 1/2 - cups orange juice
        2 - tbsp. cornstarch
        1/2 - cup seedless raisins
        1/2 - cup chopped walnuts






        1 - 16 oz. can apricot halves,drained
        Vanilla yogurt


          Combine milk,flour,eggs,butter and cinnamon in a blender or
        food processor.Process until smooth.Cover and refrigerate at
        least one hour or until mixture is consistency of heavy cream.
          Lightly brush bottom and sides of a 7" skillet with oil.Heat
        skillet,briefly,over medium low heat.Pour in a scant 1/4 cup
        batter.Tip skillet to coat the bottom with batter.Cook crepe
        until top is set and the underside is lightly browned,about
        2 to 3 minutes.Turn crepe with a metal spatula and cook other
        side about 1 minute.Slip crepe onto wax paper and repeat with
        remaining batter,stacking each crepe between wax paper.Set aside.
          Combine orange juice and cornstarch in a medium saucepan.Heat
        to boiling.Boil mixture 1 minute,stirring constantly,until it
        is thick and clear.Stir in raisins and walnuts.Remove from heat
        and stir in apricots.Spoon small amount of hot filling down
        center of each crepe.Fold crepe over filling.Garnish with a
        dollop of vanilla yogurt.Makes 12.


                                  ONION QUICHE


        10 - eggs
        1/2 - cup flour
        1 - tsp. baking powder
        1/4 - tsp. salt
        1 - lb. large curd cottage cheese
        1 - lb. Monterey Jack cheese
        1 - stick (1/2 cup) butter,melted
            (cooled before putting into eggs to prevent cooking of eggs)


          Preheat oven to 400 degrees.Mix above ingredients together to
        mix thoroughly.Set aside.


        2 - large onions (or assorted vegetables)
        1/2 - tsp. caraway seeds


          Saute onions,vegetables and caraway seeds in a fry pan with
        butter.Place sauted ingredients with egg mixture;mix well.
        Grease a 9 x 13" baking pan.Add quiche mixture to pan.Bake in a
        400 degree oven for 15 minutes to set quiche;reduce oven
        temperature to 350 degrees,continue baking for 30 minutes longer.


                           SENSATIONAL SCRAMBLED EGGS


        1 - tbsp. butter or margarine
        6 - eggs,beaten






        1/4 - lb. Velveeta Pasteurized Process Cheese Spread,cubed


          Melt butter or margarine in a skillet over low heat.Add eggs
        and cheese.Cook,slowly,stirring,occasionally,until eggs are set
        and cheese is melted.Makes 4 servings.


                               HOT CROSS FRITTATA


        1/2 - red bell pepper,cut into 8 lengthwise strips
        1/2 - green bell pepper,chopped
        1/2 - cup (1/4" slices) zucchini
        1 - green onion,thinly sliced
        1 - tsp. olive oil
        1/2 - tsp. basil leaves
        1 - cup shredded Provolone cheese
        Muenster or Mozzarella cheese,divided use
        1/2 - cup milk
        4 - eggs
        Salt free seasoning,such as Parsley Patch


          Place red bell pepper strips,chopped green bell pepper,zucchini
        onion,olive oil and basil in a 9" pie plate.Cover with vented
        plastic wrap and microwave on high for 2 to 3 minutes.Remove red
        bell pepper strips;set aside.Sprinkle half the cheese over
        vegetables in pie plate;set remaining cheese aside.
          Measure milk into a 4 cup glass measure.Microwave on high for 1
        minute or until hot.Beat eggs into milk and pour over vegetables
        in pie plate.Sprinkle with remaining cheese.Using red bell pepper
        strips,form four "X" on top of frittata.Sprinkle with salt free
        seasoning.
          Rotating twice during cooking,microwave on 70 percent (medium
        high) for 8 to 10 minutes or until center is set.Makes 4 servings


                               CREOLE BRUNCH EGGS


        1 - onion,cut in half and thinly sliced
        1 - green bell pepper,julienned
        2 - ribs celery,julienned
        2 - small cloves garlic,thinly sliced
        1 - bay leaf
        2 - tbsp. butter or margarine
        1 - 16 oz. can tomatoes,including liquid
        1  - cup tomato juice
        4 - tsp. Worcestershire sauce
        4 - tsp. Louisiana red hot sauce
        2 - tsp. paprika
        1 1/2 - tbsp. cornstarch
        4 - English muffins,split in half
        8 - hard cooked eggs,sliced








          Place onion,bell pepper,celery,garlic,bay leaf and butter in a
        2 quart glass measure.Cover with vented plastic wrap.Microwave on
        high for 5 minutes.
          Drain liquid from tomatoes into a small bowl;set aside.Coarsely
        chop tomatoes and add to vegetables in glass measure.Add tomato
        juice,Worcestershire sauce,hot sauce and paprika;stir well.Cover
        again and microwave on high for 5 minutes.Remove bay leaf.
          Using a small wire whisk,blend cornstarch into reserved tomato
        liquid.Stir mixture into heated sauce.Cover again.Stirring midway
        through cooking,microwave on high for 5 to 6 minutes or until
        sauce is bubbly hot and thickened.
          Toast muffins and top with sliced eggs.Top with sauce;serve
        immediately.Makes 4 servings.


                                 QUICHE LORRAINE


        6 to 8 - slices thick bacon
        3 - large eggs
        1 1/2 - cups heavy cream
        1/2 - tsp. salt
        Pinch of black pepper and nutmeg
        2 - tbsp. butter


          Preheat oven to 375 degrees.Slice bacon into 1/4" pieces.Brown
        in a frying pan;drain.Sprinkle in bottom of a pastry shell.Beat
        eggs,cream and seasonings in a bowl to blend.Just before baking,
        pour cream mixture into pastry shell,filling to within 1/8" of the
        top.Cut butter into bits and spread over cream mixture.Bake @ 375
        degrees in the upper 1/3 of the oven for 25 to 30 minutes until
        quiche has puffed and is browned;check with a knife or toothpick.


                             HOWARD JOHNSON PANCAKES


        2 - eggs
        1/2 - cup sugar
        1 - pint milk
        4 - tsp. baking powder
        1/2 - cup melted butter or margarine
        Flour


          Combine all ingredients;mix well.Add flour as necessary to
        thicken.


                                ZUCCHINI PANCAKES








        2 - cups zucchini,shredded (about 2 to 3 small zucchini)
        2 - eggs
        1/2 - cup flour
        1 - tsp. baking powder
        1/4 - cup Parmesan cheese
        1/2 - small or medium onion,grated
        Lots - black pepper,freshly grated
        1 - tsp. dill
        1/2 - tsp. salt (I use garlic and seasoned salt.)
        Sour cream


          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.


                                 CHICKEN CREPES


        1 - egg
        1/2 - cup milk
        1/8 - tsp. salt
        1 - tsp. corn oil
        1/3 - cup whole wheat flour


          Combine all ingredients in a bowl.Drop by tablespoon onto a
        oiled hot skillet or crepe pan.Do not over crowd because mixture
        spreads widely.After 1 minute,turn and cook the other side until
        golden.Stack crepes until ready for filling.


        Filling:

        2 - tbsp. butter
        2 - tbsp. whole wheat flour

        1/2 - cup chicken broth
        1/2 - cup milk
        2 - tbsp. dry white wine
        1/2 - cup cooked mushrooms
        1/2 - cup Swiss cheese,grated
        1/2 - cup cooked chicken
        1/4 - cup fresh parsley,chopped



          Melt butter in a medium size saucepan.Add flour and stir for 1
        minute.Then add broth,milk and wine.Blend until smooth.
          In a separate bowl,combine the remaining ingredients and stir
        into sauce.
          To assemble crepes,place 1/3 cup of filling into center of each






        crepe.Roll into a tube shape and turn ends under.Serve hot.Makes
        4 filled crepes with 9 grams of protein each.


                                 WESTERN OMELET


        6 - large eggs
        1/4 - tsp. black pepper
        Salt
        1 - small onion
        1 - medium sized green bell pepper
        1 - 4 oz. pkg. sliced ham
        1 - 8 oz. pkg. mushrooms
        2 - large tomatoes
        Salad oil
        Parsley sprigs for garnish


          In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3
        cup water and 1/2 tsp. salt until blended.Dice onion,green bell
        pepper and ham.Cut each mushroom in half.Cut tomatoes into
        wedges.
          In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil
        cook onion,green bell pepper and 1/4 tsp. salt until tender.Add
        ham and heat through.Remove to small bowl;keep warm.In same
        skillet,in 1 tbsp. hot oil,cook mushrooms until golden.Remove to
        another bowl;keep warm.
          In the same skillet over medium heat,heat 2 tbsp. salad oil.
        Pour egg mixture into skillet;cook until set around edges.With
        metal spatula,gently,lift edge as it sets,tilting to allow
        uncooked portion to run under the omelet.Shake skillet,
        occasionally,to keep omelet moving freely in the pan.When omelet
        is set but still moist,spoon ham mixture over half the omelet.
        Tilt skillet and,with spatula,fold omelet in half;slide onto
        heated platter.Top with mushrooms.Garnish platter with parsley
        sprigs and tomato wedges.Makes 4 servings.


                                SWEDISH PANCAKES


        1 - egg
        3/4 - cup milk
        1/4 - tsp. salt
        1/2 - cup all-purpose flour
        1 - tsp. baking powder
        1 - tbsp. sugar
        2 - tbsp. butter,melted
        Lingonberry jam or other jam or jelly
        Dairy sour cream


        Over medium heat,preheat platter pan(cast iron or cast aluminum
        Swedish pan with shallow,round indentations for making thin






        pancakes about 3" in diameter).In large bowl,beat egg;stir in
        milk,salt,flour,baking powder and sugar until batter is smooth.
        Stir in melted butter.Grease cups in hot pan with shortening or
        butter.Spoon 2 rounded tablespoons batter into each greased cup.
        Cook about 1 minute on each side or until golden brown.Serve
        immediately  with jam or jelly and sour cream.Makes 20 pancakes.


                       MICROWAVE MAPLE BACON OVEN PANCAKE


        1 1/2 - cups Bisquick baking mix
        1 1/2 - cups shredded Cheddar or process American cheese
        3/4 - cups milk
        1/4 - cup maple flavored syrup
        1 - tbsp. sugar
        2 - eggs
        12 - slices bacon(about 1/2 pound) crisply cooked and crumbled


        Grease and flour microwaveable pie plate,10 X 1 1/2".Beat baking
        mix,1/2 cup of the cheese,the milk,syrup,sugar and eggs with wire
        whisk or hand beater until only small lumps remain;pour into pie
        plate.Place pie plate on inverted microwaveable dinner plate in
        microwave oven.Microwave uncovered on high(100%),rotating pie
        plate  1/4  turn  every  2 minutes,until most of  top  no  longer
        appears doughy,5 1/2 to 7 1/2 minutes.Sprinkle with remaining
        cheese and the bacon.Microwave uncovered on inverted plate just
        until cheese is melted,1 to 1 1/2 minutes longer.Serve with
        maple flavored syrup if desired.Makes 8 servings.



                   TOASTED FRENCH BREAD WITH PISTACHIO BUTTER


        1/2 - cup butter,softened
        4 - tbsp. finely chopped shelled natural pistachios,divided
        1 - tbsp. lemon or lime juice
        1/2 - tsp. each oregano,crushed,and pepper
        Dash garlic powder
        1 - loaf French bread


        Combine butter,2 tbsp. pistachios,lemon juice and seasonings.
        Halve bread lengthwise;spread both cut surfaces with butter
        mixture.Sprinkle with remaining pistachios.Broil 5" from
        heat until bread is hot and top is lightly browned.Slice
        and serve.Makes 6 to 8 servings.



                                  ORANGE FRENCH TOAST








        8 - eggs
        3/4 - cup orange juice
        1 - tbsp. orange liqueur,optional
        1 - tsp. vanilla
        1 - loaf Italian bread,cut into 1/2" slices
        3 - tbsp. confectioners sugar
        3 - tbsp. brown sugar
        2 to 4 - tsp. butter or margarine


          Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners
        sugar and vanilla.Place bread slices in one layer in a large roasting
        or baking pan.Pour egg mixture over slices.Turn to soak.Place in
        refrigerator for at least 2 hours,turn bread slices occasionally.On a
        plate,combine confectioners sugar and brown sugar.Preheat electric
        skillet to 375 degrees.Melt butter and set aside.Remove bread slices
        from egg mixture.Place in skillet.Cook French Toast about 3 to 5
        minutes on each side or until golden brown.Add more butter to skillet,
        if necessary.Toss slices in sugar mixture and serve immediately.Makes 4
        to 6 servings.


                            STRAWBERRY BUTTERMILK PANCAKES


        2 - eggs
        2 1/2 - cup buttermilk
        1 - tsp. baking soda
        1/4 - cup melted butter or margarine
        2 1/2 - cups flour
        1 - tbsp.  sugar
        2 - tsp. baking powder
        1 - tsp. salt
        1 - cup sliced strawberries,fresh or frozen (thawed and drained)
        1/2 - cup melted butter or margarine


          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.



                                   OATMEAL PANCAKES


        1 1/2 - cups Bisquick baking mix
        1 - cup regular or quick cooking oats
        1 2/3 - cup milk
        1 - egg








          Beat all ingredients with wire whisk or hand beater until smooth.
        Pour by scant 1/4 cupfuls onto hot griddle (grease if necessary).
        Cook until edges are dry.Turn;cook until golden brown.About eighteen
        4" pancakes.


                                     SHIRRED EGGS


        1/4 - cup butter
        1/2 - cup whipping cream
        Salt and pepper to taste
        8 - eggs


          Preheat oven to 375 degrees.Spoon 1/2 tbsp. butter,1 tbsp. cream,
        salt and pepper into 8 ramekins.If ramekins are large enough for 2
        eggs,double the amounts in each ramekin.Place ramekins in a water
        bath.Heat on top of stove until butter has melted.Break 1 or 2 eggs
        into each ramekin.Bring water bath to boil,then bake eggs in water
        bath in oven 7 to 10 minutes until whites are almost set;eggs will
        continue cooking in hot ramekins after removed from oven.Whites
        should be just set and yolks still soft when ready to serve.


                                    EGG GO - ROUNDS


        1 - cup sour half and half
        1 - egg
        1 - tsp. salt
        1/2 - tsp. dried dill weed
        10 - hard cooked eggs,chopped
        1 - cup crumbled crisp - cooked bacon,about 10 slices
        1/2 - cup chopped green onions with tops
        1/2 - cup chopped celery
        6 - English muffins,split
        3/4 - cup (3 oz.) shredded Cheddar cheese


          Blend together half and half,1 egg and seasonings.Stir in remaining
        ingredients except muffins and cheese.Spread each muffin half with 1/3
        cup of egg salad.Top each with 1 tbsp. cheese.Broil about 6" from heat
        until cheese melts,about 2 to 3 minutes.Serves 6.

                               MAKE - AHEAD FRENCH TOAST


        12 - eggs
        2 - cups milk
        1 - tsp. lemon rind
        1 - tsp. sugar
        1 - tsp. vanilla
        1/2 - tsp. salt
        1/4 - tsp. cinnamon






        8 - slices bread,cut on the diagonal


          Grease 9 x 13" shallow baking dish;set aside.In large bowl,beat
        together all ingredients except bread.Arrange bread slices so they
        overlap.Pour egg mixture over bread.Cover;refrigerate overnight.
        When ready to serve,preheat oven to 350 degrees.Bake for 30 to 35
        minutes,until golden and fluffy.Serve with hot syrup or jam.Makes
        8 servings.


                                    CHEESE BLINTZES


        Filling:

        1/2 - lb. dry cottage cheese
        1/2 - lb. cream cheese
        1 - tsp. vanilla
        1 - egg
        2 - tbsp. sugar
        2 - tbsp. melted butter


        Wrappers:

        4 - eggs
        3/4 - tsp. salt
        1 1/2 - cups flour
        2 - tbsp. melted butter
        2 - cups milk
        1/4 - cup water


          Blend filling ingredients together.For Wrappers,beat eggs well;add
        combined salt and flour;add butter.Add milk and water,gradually,
        while beating to a smooth batter.Lightly grease a 7" non stick skillet
        pour in about 3 tbsp. batter,tilting pan from side to side so batter
        covers bottom.Fry lightly on one side until edges start to curl.Turn
        out on dish towel and cool.
          Place filling on center top of browned side of wrapper.Fold pancake
        in on each side and roll closed.To serve,saute in buttered skillet
        until brown on all sides.Serve with sour cream and preserves.Makes
        about 30 blintzes.Note:Blintzes can be frozen before last step.


                                    CHEESE SOUFFLE


        4 - tbsp. butter
        2 - cups grated cheese
        1/2 - tsp. salt
        1/8 - tsp. cayenne pepper
        4 - tbsp. all-purpose flour
        1 1/2 - cups hot milk






        6 - eggs,separated


          Melt butter,add flour and blend.Add hot milk,salt and cayenne pepper.
        Cook until smooth and thickened,stirring constantly.Add grated cheese.
        Stir until cheese is melted and mixture smooth.Pour slowly over well
        beaten egg yolks.Mix well;cool.Fold in stiffly beaten egg whites.Bake
        in preheated 300 degree oven using a well greased casserole dish.Serve
        immediately after removing from oven.Serves 6 to 8.


                                    CHINESE OMELET


        1/2 - cup cooked rice
        3 - eggs,separated
        4 - tbsp. butter
        1/4 - tsp. paprika
        4 - tbsp. all-purpose flour
        1 1/4 - tsp. salt
        1/8 - tsp. dry mustard
        2 - cups milk
        4 - tbsp. grated cheese


          Cook rice until tender.Rinse with hot and cold water.Make a sauce
        of butter,flour,and milk.Cook,until thickened.Beat egg yolks.Add
        rice,sauce,seasonings and cheese.Fold in stiffly beaten egg whites.
        Preheat oven to 350 degrees.Pour mixture into a greased shallow pan.
        Bake @ 350 degrees,35 to 40 minutes.Serves 6.


                                     WELSH RAREBIT


        1 - tbsp. butter
        A few grains cayenne pepper
        Salt and pepper to taste
        1/2 - lb. soft cheese,grated or cut in small pieces
        1/2 - cup evaporated milk
        1 - egg


          Melt butter on medium high heat.Add the cheese and seasonings.Cook
        on low heat.As cheese melts,add the milk,gradually,stirring constantly
        Then add the slightly beaten egg.Cook until thickened,about 2 minutes.
        Two tbsp. tomato soup added just before serving gives a nice color.
        Serve on toast squares or toasted crackers.Serves 4 to 5.


                                     FOAMY OMELET


        4 - eggs
        Pinch of pepper






        1/2 - tsp. salt
        4 - tbsp. milk
        1 - tbsp. butter


          Beat yolks of eggs;add seasonings and milk.Beat whites until stiff,
        but not dry.Place skillet on large burner,add butter,set to medium
        high heat.Just as soon as butter is melted,lower to low heat.Have
        bottom and sides of skillet well greased.Fold the stiffly beaten egg
        whites into yolk mixture.By this time,the pan should be very hot.Pour
        in omelet,spread evenly,and cook slowly until omelet is set.Then,place
        omelet in oven,which has been preheated to 375 degrees to dry slightly
        on top.Turn out and serve at once.Finely minced ham,grated cheese or
        finely chopped parsley may be folded into mixture,if desired.Serves 4.


                             MICROWAVE EGGS IN HASH NESTS


        1 - 15 oz. can corned beef hash
        3 - eggs


          Spoon corned beef hash in 1/2 of microwave safe dish or pan.Press
        hash against bottom and sides of pan.Microwave on high for 2 1/2 to
        3 1/2 minutes or until hot.Rotate once during cooking.Make 3 deep
        indentations in hash with back of spoon.Break eggs,one at a time,and
        add to each indentation.Cover dish with vented plastic wrap.Program
        microwave oven to medium high (70%) and cook for 2 to 3 minutes or
        until eggs are almost set.Rotate pan once during cooking.Let stand
        covered for 2 minutes.Season with salt and pepper.Serves 3.


                                    BAKED EGG DISH


        8 - eggs
        2 - cups milk
        2/3 - lb. Velveeta cheese,cut in 1/2" cubes
        8 - slices buttered bread,cut in 1/2" cubes
        2 - cups ham,cut in 1/2" cubes
        Salt,pepper to taste


          Beat eggs;add milk and remaining ingredients.Pour into 9 x 13"
        buttered pan.Cover;refrigerate overnight.In the morning,bake,uncovered,
        @ 350 degrees about 45 minutes.It should bubble and be golden brown.
        Serves 8 to 10.


                                   BLUE CORN WAFFLES


        1 1/2 - cups blue corn as used for tortillas
        3/4 - cup all-purpose flour






        1 - tbsp. sugar
        2 - tsp. baking powder
        1/2 - tsp. baking soda
        1/2 - tsp. salt
        1 1/2 - cups buttermilk
        2 - large eggs,separated
        6 - tbsp. melted butter or margarine
        Butter and maple syrup


          In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt.
        In another bowl,mix butter with egg yolks and 1/4 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.


                         GINGERBREAD WAFFLES WITH PEACH SAUCE


        2 - cups buttermilk baking mix (such as Bisquick)
        1 - cup milk
        1 - egg
        1/3 - cup molasses
        1/4 - cup packed light brown sugar
        1 - tsp. ginger
        3/4 - tsp. cinnamon
        1/4 - tsp. nutmeg
        1 - 16 oz. can sliced Cling peaches in heavy syrup
        1 - tbsp. cornstarch
        1 - tbsp. lemon juice


          Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and
        nutmeg.Pour 1/2 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.


                                 QUICHE LORRAINE

        1-pie shell (deep dish)
        12-slices bacon,crispy fried & crumbled
        1-cup shredded Swiss cheese
        1/3-cup finely chopped onion
        2-cup whipping cream (2 cartons)






        1/8-tsp. pepper
        3/4-tsp. salt
        1/4-tsp. sugar
        4-eggs

        Put bacon,cheese & onion in pie shell.Slightly beat eggs,
        pepper,salt & sugar - then pour in whipping cream and blend
        until eggs are mixed in.

        Bake @ 425 degrees for 15 minutes and then 300 degrees for
        30 minutes - Done when knife comes out clean.Let stand 10
        minutes before cutting.


                                   EGG STRATA


        1 layer of crust less white bread in bottom of 9 x 13 " pan.
        Layer with:
        2- lbs. crisp cooked crumbled bacon
        2- pkg. shredded cheddar cheese ( 2 cup package)
        1- doz. eggs with 1 1/2- cup milk - Beaten together
        Optional additions:
        (broccoli, ham, chicken,etc.)
        salt & pepper to taste
        Bake uncovered @ 250 degrees for 1 hour.


                                  EGG CASSEROLE

        1 1/2-lbs. pork sausage (bulk)
        9-eggs
        3-cup milk
        1 1/2-tsp. dry mustard
        1-tsp. salt
        4-slices white bread - cubed in 1/4" squares
        2-cups grated cheddar cheese

        1.Brown sausage and crumble.Drain well.
        2.Mix eggs,milk,mustard,salt,cheese
        3.Pour over bread in greased 9 x 13 pan
        4.Cover - let sit overnight
        5.Uncover - bake @ 350 degrees for 1 to 1 1/2 hours





                            SAUSAGE BRUNCH CASSEROLE

        1 lbs. sausage
        1- 13 oz tall can Pet Evaporated milk
        1 1/2- slices bread,cubed
        5- eggs
        2- cup cheddar cheese,grated






        Season to taste.

        Prepare evening before.Cook sausage & drain thoroughly on
        paper towels.Beat the eggs & evaporated milk slightly.Add
        sausage,cubed bread & cheddar cheese.Pour into 9 x 9"
        casserole.Cover with foil.Refrigerate overnight.Bake
        uncovered for 45 minutes or until firm in a preheated
        350 degree oven.
        Onions,green peppers & mushrooms can also be added.



                                  EGGS SOFRITO

        1 - 16 oz. can tomatoes,cut up
        1 - medium onion,chopped (1/2 cup)
        2 - cloves garlic,minced
        1 - bay leaf
        1/3 - tsp. pepper
        1 - cup frozen peas
        4 - eggs
        1 - cup Sliced smoked sausage or fully cooked ham cut into
            bite - sized strips
        1 - 2 oz. jar sliced pimento,drained

        In a 10 " skillet combine the UNDRAINED tomatoes,onion,
        garlic,bay leaf and pepper.Bring to boiling.Boil,uncovered,
        8 to 10 minutes or until most of the liquid is evaporated
        and onion is tender.Discard bay leaf.Stir peas into tomato
        mixture.Break eggs into tomato mixture,being careful not
        to break yolks.Arrange sausage or ham around eggs.Sprinkle
        pimento over all.Cover;simmer over low heat 10 to 12
        minutes or until eggs are of desired doneness.Serve from
        skillet. Serves 4.



                                   HAM QUICHE
                                   (Microwave)

              Cornmeal Quiche Shells
        1/3 - cup shredded mozzarella cheese
        1   - tbsp. finely chopped green onion (with top)
        2   - eggs
        1/3 - cup milk
        1/4 - tsp. salt
        6   - drops red pepper sauce
        2   - tbsp. finely chopped,fully cooked smoked ham

        Cornmeal Quiche Shells:

        Mix 1/3 - cup all-purpose flour,1 tablespoon plus 1 teaspoon
        cornmeal and 1/3 teaspoon salt;cut 1 tablespoon plus 2
        teaspoons shortening thoroughly.Sprinkle in 5 - 6 teaspoons
        water,tossing with fork until all flour is moistened and






        pastry cleans side of bowl.Gather pastry into ball.Divide
        into halves.Press each half firmly against bottom and side of
        2 10 ounce quiche dishes or custard cups.Prick bottom and
        side thoroughly with fork.Place dishes on inverted saucers
        in microwave oven.Microwave uncovered on high (550 watts)
        2 minutes;rotate dishes 1/2 turn.Prick any bubbles with fork.
        Microwave uncovered until pastry appears dry and flaky,
        1 1/2 to 3 minutes.
          Sprinkle cheese and onion in shells.Beat eggs,milk,salt
        and pepper sauce with fork in 2 - cup measures;stir in ham.
        Microwave uncovered on medium heat (385 watts) until warm,
        2 to 3 minutes,stirring after 1 minute.Stir;pour into shells
          Place shells on inverted saucers in microwave oven.
        Microwave uncovered on medium high (385 watts) 2 minutes;
        turn dishes 1/2 turn.Microwave uncovered until center is almost
        set,2 to 3 minutes.Serves 2.



                           BAKED EGGS IN TOMATO SHELLS


        6 - medium sized tomatoes
            salt
        1 - tsp. onion powder
        1/2 - tsp. tarragon leaves,crushed
        1/3 - tsp. ground black pepper
        6 - eggs
        1 1/2 - tbsp. soft bread crumbs
        2 - tsp. grated Parmesan cheese
        1 - tsp. parsley flakes
        1 - tsp. butter or margarine

        Hold tomatoes at room temperature until fully ripe. Preheat
        oven to 350 degrees.Cut a thin slice from the stem end of
        each tomato.Scoop out pulp (use in stews,soups,etc.).Sprinkle
        inside of tomato shells lightly with salt;invert on board to
        drain,about 10 minutes.Combine onion powder,tarragon,1/8
        teaspoon salt and black pepper;blend well.Sprinkle each shell
        with about 1/2 teaspoon seasoning mixture.Break one egg into
        each tomato.Place on buttered baking pan.Bake until eggs are
        firm,25 to 30 minutes.Combine bread crumbs,cheese and parsley.
        Sprinkle around outer edge of each tomato,Dot with butter.
        Place under a preheated hot broiler until crumbs are lightly
        browned,1 to 2 minutes.Serves 6.


                          EASY EGG AND TOMATO BENEDICT



        2 - medium sized tomatoes
        1/2 - cup mayonnaise
        1/4 - cup milk
        1 1/2 - tsp. fresh lemon juice






        1/2 - tsp. basil leaves,crushed
        1/16 - tsp. ground black pepper
        4 - English muffins,split and toasted
            salt
        8 - eggs,poached and well drained

        Hold tomatoes at room temperature until fully ripe.Cut each
        tomato into 4 slices;set aside.In a small saucepan,combine
        mayonnaise,milk,lemon juice,basil and black pepper;heat until
        hot;keep warm.On each English muffin half arrange a tomato
        slice;sprinkle lightly with salt,top with a poached egg;cover
        with mayonnaise sauce.Serve two for each portion.Garnish
        with parsley if desired.Serves 4.



                                EGG FILLED TOMATO CUPS


        Hold tomatoes at room temperature until fully ripe.Salt and pepper
        inside of hollowed out tomatoes.Spoon a tablespoon onion and garlic
        flavored croutons into each tomato.Crack a egg on top of the croutons
        and sprinkle each with a tablespoon of shredded Cheddar cheese.Bake
        in a preheated 350 degree oven until egg is cooked,25 to 30 minutes.




                                 THE BIG SWEDISH PANCAKE


        4 tablespoons butter or margarine
        1/3 cup warmed honey
        2 1/2 cups whole milk
        1/2 cup unbleached flour
        1/4 cup whole-wheat flour
        5 eggs


             Heat a casserole dish that is 9 inches in diameter, then
        melt butter and coat the bottom and sides of the dish with it.
        Mix honey with milk and stir into flour.  Beat eggs until very
        light and stir into flour mixture until well blended.  Pour
        into casserole dish and bake in a preheated-heated 375-degree oven
        until puffed and browned (30 to 35 minutes).  Serve with
        fruit preserves or syrup.  Serves 4.


                                 BANANA PANCAKES


        2/3 - cup unbleached flour
        1/2 - cup whole-wheat flour
        2 - tsp. baking powder
        1/4 - tsp. salt






        1 1/3 - cup milk
        2 - tbsp. oil
        1 - medium size ripe banana,finely chopped

           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.


                              APPLE ALMOND PANCAKES


        1/2 - cup each,whole-wheat,unbleached flour
        1 - tbsp. brown sugar
        1 1/2 - tsp. baking powder
        1/4 - tsp. salt
        2 - eggs,separated
        4 - tbsp. oil
        1/2 - cup each,buttermilk,apple juice
        1/4 - cup chopped almonds

           Combine flour,sugar,baking powder and salt in a mixing bowl.
        Beat egg yolks with oil,buttermilk and apple juice.Stir into
        flour mixture with nuts until all ingredients are moistened (do
        not over stir).Beat egg whites until stiff and fold into batter.
        Spoon  onto  a  hot,greased griddle and turn  once  when  bubbles
        appear.Makes 8 to 10 pancakes.


                               SOUR CREAM POTATOES


        2 - lb. frozen hash browns,thawed
        8 - oz. Cheddar cheese,grated
        1 - can cream of chicken soup
        1 - large carton sour cream
        1 - tsp. salt
        1 - onion,diced
        Garlic salt to taste
        2 - cups cornflakes,crushed
        1 - stick margarine or butter


           Mix all ingredients together except for cornflakes and butter.
        Place in large casserole and bake @ 350 degrees for 45 minutes.
        Remove from oven.Top with cornflakes and butter or margarine.
        Return to oven and bake 15 minutes longer.



                                  COTTAGE EGGS


        4 - large eggs






        Salt and Pepper to taste
        1 1/2 - tbsp. butter
        1/2 - cup small curd cream style cottage cheese
        2 - tbsp. finely diced Cheddar cheese


        Beat eggs with salt and pepper just enough to blend yolks and
        whites.In an 8" skillet,melt butter and twirl to coat bottom
        of skillet;add eggs to hot butter and cook over moderately low
        heat,lifting eggs from bottom with a large spoon as they set.
        When almost set,shut off heat,fold in cottage and cheddar
        cheese.Serve at once.Makes 2 servings.



                                WELSH RABBIT WITH BEER
                      (Nothing to do with Wales and not a hare.)


        1 - tbsp. butter
        1 - lb. sharp cheddar cheese,grated
        3/4 - cup beer
        Dash of cayenne pepper or Tabasco
        1 - tsp dry mustard
        1/2 - tsp. salt
        1/2 - tsp. Worcestershire sauce
        1 - egg,slightly beaten
        8 - slices warm toast,each halved


          In the top of a double boiler set over hot,not boiling,water,melt
        butter.Add cheese and all but 1 tbsp. of the beer.Cook,stirring
        constantly,until cheese has melted and the mixture is smooth.Combine
        seasonings with remaining beer and stir into cheese.Beat a little of
        the hot mixture into the beaten egg to prevent curdling before adding
        the egg mixture to the melted cheese.Stir to combine.
          Arrange 4 triangles of toast on each plate and top immediately with
        1/4 of the rabbit.Alternatives:Top each piece of toast with a very thin
        slice of baked Virginia ham before pouring on the melted cheese.
        Substitute boiled tomato halves,steamed asparagus or broccoli,toasted
        English muffins or corn muffins for the toast.Serves 4.


                                  BAKED APPLE PANCAKE


        1 - cup all-purpose flour,sifted
        1 1/2 - tsp. ground cinnamon
        1/3 cup and 1/2 tsp. - sugar
        2 - green apples(Granny Smith or pippin),peeled,cored and sliced
            medium thin
        1/4 - tsp. salt
        1 - cup beer,room temperature
        2 - egg yolks
        3 - tbsp. sweet butter






        4 - egg whites
        1 - tbsp. vegetable oil
        1/4 - cup light brown sugar
        1/2 - small lemon


          Sift together the flour,1 1/2 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.


                        FRENCH TOAST WITH BRANDIED LEMON BUTTER


        4 - eggs
        2 - tbsp. and 1 tsp. sugar
        1/2 - tsp. salt
        1 - cup whole milk
        1/4 - tsp. vanilla extract
        12 - thick slices of bread that have been cut and left out overnight to
             dry out
        Butter
        Powdered sugar,optional


          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


        1/2 - cup butter
        1 - cup sugar
        Juice of 2 lemons
        4 - tsp. grated lemon rind
        3 - oz. of brandy or rum


          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.



                                     FRENCH OMELET


        6 - eggs
        1/2 - tsp. salt
        Dash pepper
        2 - tbsp. cold water
        3 - tbsp. butter


          About 30 minutes before serving,in a small bowl with wire whisk
        or hand beater,beat eggs,salt,pepper and 2 tbsp. cold water.
          In a 10" skillet over medium-low heat,melt butter,tilting skillet
        to grease sides.Pour eggs into skillet;let set around sides.
          With a metal spatula,gently lift edges as they set,tilting to
        allow uncooked portion to run under omelet.Shake skillet occasionally
        to keep omelet moving freely in pan.When omelet is set but still
        moist on the surface,increase heat slightly to brown bottom of omelet.
          Tilt skillet and with spatula,fold in half;slide onto heated platter.
        Makes two main-dish servings.


                                     PUFFY OMELET


        4 - eggs,separated
        1/4 - tsp. cream of tartar
        1/4 - cup cold water
        1/4 - tsp. salt
        2 - tbsp. butter


          About 30 minutes before serving,preheat oven to 350 degrees.In
        large bowl,with mixer at high speed,beat egg whites until foamy;
        add cream of tartar and continue beating just until stiff peaks
        form.
          In small bowl,with mixer at high speed,beat egg yolks with 1/4
        cup cold water and salt until very light;carefully fold yolk
        mixture into beaten whites.
          In ovenproof 10" skillet over medium-low heat,in hot butter,
        cook egg mixture three minutes,or until puffy and golden on under
        side when lifted with a spatula.Then bake 10 minutes or until
        golden and top springs back when tapped with finger.
          Run a spatula around sides to loosen omelet.Make a slit part way
        across center of omelet;tip skillet and with pancake turner,fold
        omelet in half;slide onto heated platter.Makes 2 servings.









                               STRAWBERRY DESSERT OMELET


          About 30 minutes before serving,prepare Puffy Omelet but add 2
        tbsp. sugar to egg-yolk mixture.
          In small bowl,toss 2 cups sliced strawberries(or other whole
        berries) with 1 tbsp. sugar;spoon into baked omelet.Sprinkle
        folded omelet with a little confectioners' sugar.Makes 4 servings.


                               SAUSAGE APPLE OMELET ROLL


        1 - cup salad dressing
        2 - tbsp. flour
        1/2 - tsp. salt
        1 - cup milk
        12 - eggs,separated
        1 1/2 - cups(12 oz.) bulk pork sausage,cooked,drained
        1 - cup(4 oz.) shredded sharp Cheddar cheese
        3/4 - cup chopped apple


          Combine 1/2 cup salad dressing,flour,salt;gradually add milk and
        beaten egg yolks.Cook,stirring constantly,over low heat until
        thickened.Remove from heat;cool 15 minutes.Fold in stiffly beaten
        egg whites.Pour into 15 x 10 x 1" jelly roll pan lined with greased
        wax paper.Bake @ 425 degrees for 20 minutes.Invert onto towel.
          Carefully remove wax paper.Cover with combined remaining salad
        dressing,sausage,3/4 cup cheese,and apple.Roll up omelet,starting at
        narrow end.Place,seam side down,on serving platter.Top with remaining
        cheese.Serves 6 to 8.


                              CAULIFLOWER CHEESE SOUFFLE


        2 - cups chopped cauliflower
        Water
        2 1/2 - tbsp. butter
        2 1/2 - tbsp. flour
        1 1/2 - cups warm milk
        Salt
        1/2 - cup grated Gouda cheese
        6 - eggs,separated


          Steam cauliflower above water until tender,cool slightly and chop
        fine;set aside.Melt butter in a saucepan.Stir in flour over low heat,
        cook and stir for a couple of minutes or until golden brown.Remove
        from heat and stir in milk,beating with a wire whisk to make very
        smooth.Return to heat and bring to a quick boil,then reduce heat to
        simmer.Add cheese and salt.Cook for 3 to 4 minutes or until thickened,
        stirring all the time;remove from heat.
          Now separate eggs and beat yolks,adding white sauce slowly,then stir






        in cauliflower.Beat egg whites until stiff.Fold into mixture and
        spoon into a greased 2 qt.souffle dish.
          Bake in a pan of hot water in a preheated 375 degree oven for 35 to
        40 minutes.Serve immediately.Makes 4 to 5 servings.


                                  FARMER'S BREAKFASTS


        3 - tbsp. butter
        3 - medium-size potatoes,peeled and thinly sliced
        4 - green onions,sliced
        1/2 - sweet green pepper,diced
        2 - cups diced ham
        Salt and pepper to taste
        4 - large eggs,beaten
        4 - oz. Cheddar cheese,shredded


          In a frying pan,melt butter over medium heat.Saute vegetables,ham,
        and seasonings for 3 minutes.Cover,cook over low heat until the
        potatoes are tender,about 30 minutes.
          Pour eggs over vegetables.Do not stir.Cover and cook until eggs
        are set,about 10 minutes.Sprinkle with cheese.Heat only until the
        cheese melts.Cut into wedges and serve.


                                  SOUFFLE AU FROMAGE


        Flour and butter for coating souffle dish
        3 - tbsp. butter
        1/4 - cup flour
        1 - cup milk
        Salt and pepper
        1 - tsp. prepared mustard
        4 - egg yolks
        1/2 - cup plus 1 tbsp. grated cheese
        6 - egg whites


          Heavily coat the inside and rim of a 6 cup souffle dish with soft
        butter.Add 2 tbsp. of flour and turn to coat all the butter.No clear
        spots should remain.Tap the dish on the counter,empty excess flour
        and set dish aside.
          Melt 3 tbsp. butter in a saucepan.Add flour and cook until mixture
        foams.Use a whisk to beat in the milk and bring the sauce to a boil,
        stirring constantly.Add salt,pepper and mustard.Cook 2 minutes.Remove
        from heat and beat in egg yolks one at a time,beating well after each
        addition.Cool slightly,then beat in cup grated cheese.(This can be done
        in advance.Lay a piece of plastic wrap directly on the mixture to keep
        it from forming a skin.If you refrigerate the mixture,warm it gently
        and beat well before continuing.)
          Heat oven to 400 degrees.Heat the cheese mixture until hot to the
        touch.Whip the egg whites until they barely hold stiff peaks.Add a






        quarter of the egg whites to the cheese mixture.Stir gently to blend
        completely.Add this to remaining egg whites and fold quickly and
        gently.pour mixture into prepared souffle dish and sprinkle with 1
        tbsp. cheese.
          Bake 20 to 25 minutes or until souffle is puffed and brown.If it
        browns too rapidly,place a sheet of lightweight aluminum foil
        directly on top.


                                 GRAND MARNIER SOUFFLE


        Soft butter and flour for coating the dish
        6 - tbsp. sugar
        3/4 - cup flour
        6 - tbsp. butter
        2 - cups milk
        1/4 - cup Grand Marnier liqueur
        1 - tsp. grated orange rind
        7 - eggs,separated
        2 - tsp. finely chopped hazelnuts,plus more for top,if desired


          Heat oven to 375 degrees.Brush 6 cup souffle dish generously with
        butter.Sprinkle with sugar and tip the pan so the sugar covers
        the butter.Tap on the counter and discard excess sugar.
          Combine 5 tbsp. sugar and flour,stirring to blend well.Set aside.
        Melt butter in heavy saucepan.Add flour mixture and heat until it
        bubbles.Use a whisk to beat in milk and bring to a boil.Remove from
        heat.Beat in liqueur and orange rind,then beat in egg yolks one at a
        time.Set aside.
          Beat egg whites until very foamy.Beat in 1 tbsp. sugar and beat
        whites until stiff peaks form.Blend half of the whites into base
        mixture,then fold base into egg whites.Pour half the mixture into
        souffle dish,sprinkle with 2 tsp. nuts,then pour in remaining souffle
        mixture.Sprinkle more nuts on top,if desired.Bake for 45 minutes.


                                      HAM SOUFFLE


        3 - cups French bread,cubed
        1/2 - lb. Cheddar cheese,cubed
        3 - cups ham,cubed
        1 - can B & B mushrooms (1 cup)
        1 - small can ripe olives,sliced
        3 - tbsp. flour
        1 - tbsp. dry mustard
        Butter,melted
        4 - eggs,beaten
        3 - cups milk
        Salt and pepper to taste


          Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12"






        pans.Mix flour and mustard.Sprinkle over layer.Repeat until all is
        used.Pour a little melted butter over top.Beat eggs and milk together.
        Pour over mixture in pan.Sprinkle with salt and pepper.Refrigerate
        overnight.Remove 1 hour before baking.Bake 1 hour @ 350 degrees.
        Serves 6.


                                   MUSHROOM SOUFFLE


        1 - lb. mushrooms,sliced
        1/2 - cup butter,melted
        10 - slices white bread
        1/2 - cup onion,finely chopped
        1/2 - cup celery,finely chopped
        1/2 - cup green pepper,finely chopped
        1/2 - cup mayonnaise
        4 - eggs,well beaten
        1 1/2 - cups milk
        3/4 - tsp. salt
        1/4 - tsp. pepper
        1 - can cream of mushroom soup
        1 - cup grated Cheddar cheese


          Saute mushrooms in butter.Reserve.Butter bread and cut into 1"
        cubes.Put half of the bread in a shallow 2 qt. baking dish.
          Crumble mushrooms and remaining ingredients,except soup and
        cheese.Spoon over bread,top with 1/2 of remaining bread.Refrigerate
        overnight.Before baking,spread soup over all.Top with remaining
        bread.Bake @ 300 degrees for 40 minutes.Sprinkle with cheese and
        bake 20 minutes more.


                                     CREOLE OMELET


        3 - tbsp. vegetable oil
        12 - oz. all-purpose potatoes,peeled and thinly sliced,about 2 cups
        1 - medium-size red bell pepper,cored,seeded and cut into thin
            strips,about 1 cup
        1 - medium-size onion,diced,about 3/4 cup
        1 - medium-size rib celery,cut into thin 2" strips,about 1/2 cup
        8 - large eggs
        1/2 - tsp. salt
        1/4 to 1/2 - tsp. ground red cayenne pepper
        1 - 10 oz. pkg. frozen whole okra,thawed
        4 - oz. cooked ham,diced,about 1 cup
        Fresh parsley sprigs,optional


          In a 12" skillet with heat proof handle over medium-high heat,
        heat oil.Add potatoes,red bell pepper,onion and celery.Cook about
        12 minutes,stirring frequently until vegetables are tender.Meanwhile,
        in medium-size bowl,beat eggs,1/3 cup water,salt and ground red






        pepper until well blended.Pour egg mixture into skillet;scatter okra
        and diced ham over top.Reduce heat to medium.Cook 10 minutes until
        sides and bottom of omelet are set.Meanwhile,heat broiler.Place
        skillet under broiler,6" from heat source;broil 3 to 5 minutes until
        top of omelet is puffy and just set.Garnish with parsley,if desired.
        Makes 6 servings.


                        BUTTERMILK WAFFLES WITH RASPBERRY SAUCE


        2 - cups flour
        1 - tbsp. baking powder
        1/2 - tsp. baking soda
        1/2 - tsp. salt
        1 - tbsp. sugar
        1 1/4 - cups buttermilk
        3 - eggs
        6 - tbsp. butter,melted


        RASPBERRY SAUCE:

        2 - 10 oz. pkg. frozen raspberries
        1/2 - cup superfine sugar
        Grated rind of 1 orange


          Stir dry ingredients into a large bowl.Beat buttermilk and eggs at
        low speed using whisk attachment of Handy Mixer cordless beater in a
        medium bowl.Slowly add melted butter.Make a well in center of flour
        mixture.Add buttermilk mixture to well using a beater attachment,slowly
        blending at low speed until all liquid ingredients are incorporated.
        Then beat at high speed until smooth,reserve liquid.Puree raspberries
        in food processor or blender until smooth.Blend in sugar and orange
        rind and enough of reserved liquid until sauce is desired thickness.
          Pour 1 cup of waffle batter into a preheated,well greased waffle iron
        and cook until golden.Serve with Raspberry Sauce.Garnish with walnuts
        and fresh raspberries,if desired.Serves 4.


                          CAFE BEAUJOLAIS SOUR CREAM WAFFLES


        Sauteed Apples:

        2 - tbsp. butter
        1 - firm,medium-size apple,peeled,cored and sliced
        1/8 - tsp. cinnamon
        1 1/2 - tsp. brown sugar

        Waffles:

        2 - cups flour
        2 1/2 - tsp. baking powder






        3/4 - tsp. baking soda
        1/2 - tsp. salt
        1 1/2 - tbsp. sugar
        4 - eggs,separated
        1 - cup sour cream
        1 1/2 - cups milk
        3/4 - cup plus 2 tbsp. melted butter or corn oil
        1/2 - cup chopped toasted pecans


        Sauteed Apples: Melt butter in a 8" skillet over moderate heat.
        Add apples and cook,stirring frequently,2 to 3 minutes.Stir in
        cinnamon and sugar;reduce heat to low and cook,covered,2 to 3
        minutes,until tender and golden brown.Cool slightly.

        Waffles: Sift together dry ingredients.Beat egg yolks with sour
        cream,milk and melted butter in separate bowl until blended.Stir
        into dry ingredients until blended well.Stir in apples and pecans.
        Beat egg whites until stiff,moist peaks form.Stir about 3 tbsp. of
        the beaten whites into the batter,then gently fold in remaining
        egg whites until just combined.
          Pour or ladle batter over center 2/3 of hot waffle iron.Close lid
        cook about 4 minutes,until steam no longer emerges from the crack.
        Remove waffle.Keep warm in a warm oven while you cook the rest.
        Makes 8 waffles.


                                SCOTCH OATMEAL WAFFLES


        1 1/2 - cup Elam's Scotch-style oatmeal
        1/4 - cup brown sugar
        2 1/2 - tsp. baking powder
        3/4 - tsp. salt
        1 - cup milk
        2 - eggs
        1/3 - cup cooking oil


          Combine first 4 ingredients in bowl;mix.Combine and mix milk,
        eggs and oil.Add liquids to dry ingredients;mix.For each waffle,
        pour 1/2 of batter (1 1/3 cups) into preheated 9" square waffle
        iron.Spread over grid at once.Close iron;bake until done and
        nicely browned.Serve hot with butter and maple syrup,honey,
        applesauce or preserves.Yield: 2 - 9" waffles or 8 - 4" waffles.


                                    TOSTADA WAFFLES


        Blender Cornmeal Waffles:

        1 - egg
        3/4 - cup milk
        1/4 - cup vegetable oil






        1 - cup all-purpose flour
        2 - tbsp. cornmeal
        2 - tsp. baking powder
        2 - tsp. sugar
        1/4 - tsp. salt

        Taco Meat Sauce:

        1 - lb. ground lean beef
        1 - 1.25 oz. pkg. dry Taco Seasoning mix

        Topping:

        1 - cup shredded Cheddar cheese
        2 - cups shredded lettuce
        1 - medium (about 1 cup) chopped tomato
        1/2 - cup sour cream
        Sliced ripe olives


        Waffles: Preheat waffle maker.Place all ingredients into Osterizer-
        blender container.Cover;process at a medium speed until dry ingredients
        are moistened.Do not over blend.Pour 1/2 cup batter over center of
        grids.Close waffle maker.Bake until golden,about 2 minutes.Yield:4
        waffles.

        Meat Sauce: Prepare mix according to package directions.Place 1/4 cup
        sauce on each waffle.Add toppings.

        Toppings: On each waffle,top meat sauce with 2 tbsp. cheese,1/4 cup
        lettuce and 2 tbsp. tomato.Garnish with 1 tbsp. sour cream and olives.
        Serve immediately.


                                  JAMES RIVER WAFFLES


        3 - eggs,separated
        2 - cups buttermilk
        2 - cups flour
        1/2 - tsp. salt
        2 - tsp. baking powder
        1 - tsp. baking soda
        6 - tbsp. melted butter


          Beat egg yolks until light.Stir in 1 cup buttermilk.Sift together
        dry ingredients and beat into yolk mixture.Stir in remaining
        buttermilk and butter.Beat egg whites until stiff and fold in.Bake
        in hot waffle iron.












                                 CREAM-FILLED WAFFLES


        Waffles:
        1/4 - cup sugar
        2 - cups plus 2 tbsp. warm milk(110 degrees)
        2 - pkg. active dry yeast
        3 1/2 - cups all-purpose flour
        Pinch salt
        1/2 - cup plus 1 tbsp. butter
        4 - eggs
        Grated peel of 1/2 lemon
        Oil

        Filling:
        1 1/4 - cups whipping cream
        1/4 - cup powdered sugar,sifted
        Additional powdered sugar,sifted

        Waffles: Stir pinch of salt into warm milk;sprinkle with yeast.Let
        stand 5 minutes or until surface is frothy.Stir gently to moisten
        any dry particles remaining on top.Sift flour,remaining sugar and salt
        into large bowl.Melt butter;cool slightly.Lightly beat butter,eggs
        and lemon peel into yeast mixture.Pour into flour mixture.Beat well
        until batter begins to bubble.Cover and let rise in warm place 25
        minutes.
          Heat waffle iron,brushing inside well with oil.Put a little of the
        batter in waffle iron for each waffle.Cook until golden brown,5 to 7
        minutes,depending on temperature of iron.Break up waffles into
        sections.Cool on rack.
        Filling: Beat cream and powdered sugar until stiff.Put into pastry
        bag fitted with fluted nozzle.Fill pairs of cooled waffles with piped
        whipped cream mixture.Sprinkle with additional powdered sugar.


                                BASIC EGG-PASTA RECIPE


        3/4 - cup unbleached all-purpose flour
        1 - egg


          Combine the flour and egg in the mixing bowl of a food processor
        fitted with a steel blade.Process for a few minutes.The dough will
        look very granular,like yellow-colored,uncooked cream of wheat.Pinch
        the dough.It should stock together.If it does not stick,mix in a bit
        of oil or water.
          Form a ball with the dough and knead for a few minutes on a lightly
        floured board.It will become smooth and hard(much harder than bread
        dough).In a few minutes,the dough should look satiny and smooth.Wrap
        it in plastic and let rest for about 30 minutes.
          Then roll out the dough through a pasta roller or by hand.Sprinkle
        additional flour on the dough as needed to prevent sticking.The dough
        is quite forgiving and can be handled easily.






          When the rolled-out pasta sheet feels dry,not sticky,cut into
        noodles by hand or with the machine.
          If you have a pasta drying rack,hang the cut pasta on the rack.If
        not,wrap the noodles around your hand to form a nest and set it on a
        lightly floured board.Toss with flour on occasion to allow the pasta
        to dry evenly.
          Fresh pasta cooks quickly.Add it to boiling water and test a strand
        every 15 seconds until done.
          Sometimes,I vary this recipe by adding 1 1/2 tsp. of olive oil and
        up to 1 tbsp. of a flavoring ingredient,such as minced fresh herbs or
        garlic,tomato paste or pureed beets.
          Keeping the same proportions of 1 egg to 3/4 cup flour,the recipe
        can be multiplied as many times as needed.A 1 egg recipe will feed
        1 or 2 people for a main course;a 2 egg recipe feeds 2 to 3.An average
        size food processor will handle a 3 egg recipe easily.If you need to
        make more,it is a good idea to make several batches.


                                 EXTRA CHEESE LASAGNE


        2 - egg pasta recipe(above)
        1 - lb. ricotta cheese
        2 - garlic cloves,minced
        10 - oz. frozen chopped spinach,thawed and drained
        1 - egg
        1 - tsp. salt
        4 - cups seasoned Italian tomato sauce
        2 - cups grated provolone cheese
        2 - cups grated mozzarella or Cheddar cheese
        1/2 to 1 - cup freshly grated Parmesan cheese


          Prepare the pasta dough according to recipe directions.Cut into
        strips about 13" long and 3" wide.You will need to gather all the
        trimmed scraps and reroll the dough to make enough noodles.This
        recipe should work out exactly if you roll your dough thin.
          Combine the ricotta,garlic,spinach,egg and salt.Mix well by hand
        or in food processor.
          To assemble the lasagne,pour a little bit of sauce in the bottom
        of a 9 x 13" baking dish.Cover with a layer of noodles,then layer of
        sauce.Sprinkle a layer of provolone,a layer of mozzarella,then a layer
        of Parmesan.Cover with a layer of noodles,then sauce,then the ricotta
        cheese mixture.Top with a layer of noodles,sauce and the grated cheeses.
        Finish with a layer of noodles,sauce and grated cheese.
          Cover the lasagne lightly(if you are using aluminum foil,make a tent
        with the foil so it doesn't touch the top of the lasagne).
          Bake for 1 hour @ 350 degrees.Remove the cover and bake for an
        additional 30 minutes.Allow the lasagne to set 10 minutes before
        serving.This lasagne will be quite firm and can be served in tidy-
        looking squares.Serves 6 generously.


                                 CHICKEN-BROCCOLI PIE








        3 - cups shredded Cheddar cheese(12 oz.)
        1 1/2 - cups cut-up cooked chicken
        2/3 - cup finely chopped onion
        1 - 10 oz. pkg. frozen chopped broccoli,thawed and drained
        1 1/3 - cups milk
        3 - eggs
        3/4 - cup Bisquick baking mix
        1/4 - tsp. pepper
        1/8 - tsp; dried thyme leaves


          Heat oven to 400 degrees.Mix 2 cups of the cheese,chicken,onion and
        broccoli in greased pie plate,10 x 1 1/2".
          Beat remaining ingredients except cheese with wire whisk or hand
        beater until almost smooth,about 1 minute.Pour into plate.
          Bake until knife inserted in center comes out clean,25 to 30 minutes
        Top with remaining cheese.Bake just until melted,1 or 2 minutes.Cool
        5 minutes.Serves 6 to 8.


                              CALIFORNIA CHEESEBURGER PIE


        1 - lb. ground beef
        2 - tomatoes,sliced
        1 1/2 - cups chopped onion
        1 - cup shredded Cheddar cheese
        1/2 - tsp. salt
        1/4 - tsp. pepper
        3/4 - cup Bisquick baking mix
        1 1/2 - cups shredded lettuce
        1 1/2 - cup milk
        12 to 16 - slices dill pickle
        3 - eggs


          Heat oven to 400 degrees.Grease pie plate,10 x 1 1/2".Cook and
        stir beef and onion in 10" skillet until beef is brown;drain.Stir
        in salt and pepper;spread in plate.Beat baking mix,milk and eggs
        with wire whisk or hand beater until almost smooth,about 1 minute.
        Pour into plate.
          Bake 25 minutes.Top with tomatoes and cheese.Bake until knife
        inserted in center comes our clean,5 to 8 minutes.Cool 5 minutes.
        Top with lettuce and pickles.Makes 6 to 8 servings.


                                     TUNA MELT PIE


        2 - medium onions,chopped
        1 - cup Bisquick baking mix
        1 1/4 - cups milk
        1/4 - cup butter
        1/8 - tsp. pepper






        2 - 6 1/2 oz. cans tuna,drained
        3 - eggs
        2 - tomatoes,thinly sliced
        2 - cups shredded Cheddar cheese


          Heat oven to 400 degrees.Grease square baking dish,8 x 8 x 2".
        Cook onions and margarine in 10" skillet over low heat,stirring
        occasionally,until onions are light brown.Sprinkle tuna,1 cup of
        the cheese and the onions in dish.
          Beat baking mix,milk,pepper and eggs with wire whisk or hand
        beater until almost smooth,about 1 minute.Pour into dish.
          Bake until knife inserted in center comes out clean,25 to 30
        minutes.Top with tomato slices and remaining cheese.Bake until
        cheese is melted,3 to 5 minutes.Cool 5 minutes.Serves 6 to 8.


                                        RIGODON


        1 1/2 - cup cream
        3/4 - cup milk
        1 - slice bacon,optional,depending on meat chosen
        1 - tbsp. butter
        3/4 - cup cubed brioche
        1 - green onion,sliced
        1 1/2 - tbsp. flour
        4 - eggs
        1 1/2 - cups cubed meat
        1 - tbsp. chopped fresh parsley
        1/4 - tsp. salt
        1/2 - tsp. freshly ground black pepper
        1/2 - cup cubed mozzarella cheese
        1 - tbsp. freshly grated Parmesan cheese


          In a small saucepan,bring milk and cream to a boil.Set aside.Saute
        bacon until crisp;drain and crumble.Set aside.Place butter in saucepan
        over medium heat and toss brioche cubes to brown.Halfway through,
        place chopped green onion in pan and saute with brioche until wilted.
        Set aside.
          In a large bowl,whisk together flour and eggs until smooth.Add meat,
        parsley,salt,pepper and mix again.Pour into greased 8 x 8" baking dish.
          Sprinkle mozzarella cheese cubes evenly over top,followed by toasted
        brioche-onion mixture.Sprinkle with Parmesan cheese and crumbled bacon.
        Bake until set and lightly browned,about 30 minutes.Let cool at least
        an hour before serving.






                                    PANCAKES,CREPES








                                   1 - 2 - 3 CREPES


          Beat 1 cup Bisquick baking mix,3/4 cup milk and 2 eggs with wire
        whisk until almost smooth.

          Pour 1/4 cup batter into hot,lightly greased 10" skillet for each
        crepe;rotate skillet until batter covers bottom.

          Cook until golden brown.Gently loosen edge with spatula;turn and
        cook other side until golden brown.Makes 6 crepes.


        To Freeze crepes: Stack cool crepes between waxed paper.Wrap in
        aluminum foil,label and freeze no longer than 3 months.Thaw wrapped
        crepes at room temperature about 1 hour.Heat thawed crepes in 350
        degree oven until hot,about 15 minutes.Or unwrap crepes and microwave
        on high until edges are soft,1 to 2 minutes;let stand 3 minutes.


                            SOUTH OF THE BORDER CREPE STACK


        4 - crepes (above)
        1 - lb. ground beef,browned and drained
        1/2 - cup chopped green pepper
        1 - 16 oz. can refried beans
        1 - 8 oz. jar taco sauce
        3/4 - cup shredded Cheddar cheese
        1 - medium tomato,cut into thin wedges


          Prepare crepes.Heat ground beef,green pepper,beans and taco sauce
        in 10" skillet,stirring constantly until hot.Place 1 crepe in
        ungreased pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the
        beef mixture.Sprinkle with 1/4 cup of the cheese;place 1 crepe on top.
        Repeat with remaining beef mixture,cheese and crepes.Cover pie plate
        with aluminum foil.Bake 10 minutes.Remove foil;arrange tomato wedges
        on crepe in circle about 1" from edge.Garnish with sour cream or
        guacamole,if desired.Cut into wedges.6 Servings.


                       CHINESE STYLE BEEF AND VEGETABLE WRAP-UPS


        Crepes (above)
        1/4 - cup chopped onion
        1/4 - cup hot water
        2 - tbsp. vegetable oil
        1 - lb. ground beef,browned and drained
        2 - cups chopped cabbage
        1 - 1 oz. pkg. fried rice seasoning mix








          Prepare crepes.Pour oil into rectangular baking dish,13 x 9 x 2".
        Mix remaining ingredients in 10" skillet.Heat over medium heat until
        hot.Spoon down center of crepes.Fold ends of crepes over brown mixture.
        Place folded sides down in dish.bake until crepes are crisp,10 to 15
        minutes;drain.Serve with sweet and sour sauce,if desired.6 Servings.


                           CHEESY GARDEN TUNA-FILLED CREPES
                                  (Microwave Recipe)


        4 - crepes (above)
        1/2 - cup chopped celery
        1/4 - cup chopped onion
        1 - 7 3/4 oz. can tuna,drained
        2 - cups frozen broccoli,cut up
        2 - cups shredded Cheddar cheese


          Prepare crepes.Place broccoli in 1 1/2 qt. microwave safe casserole.
        Cover and microwave as directed on pkg.;drain.Stir in 1 1/2 cups cheese
        and the remaining ingredients.Microwave covered on high 1 minute.
        Spoon onto crepes;roll up.Arrange in square microwave dish,8 x 8 x 2";
        sprinkle with remaining cheese.Cover loosely with plastic wrap and
        microwave on high until cheese is melted,2 to 3 minutes.4 Servings.


                                      EGG BASKETS


        1 - pkg. Pepperidge farm French Rolls
        2 - tbsp. butter or margarine
        1/3 - cup chopped scallions
        6 - eggs
        3 - tbsp. milk
        1/2 - tsp. seasoned salt
        1/4 - tsp. salt
        1/4 - tsp. pepper


          Preheat oven to 425 degrees.With sharp knife,remove the top and
        center of each roll,leaving a shell about 1/2" thick.Place shells in
        oven to brown,about 15 minutes.Melt butter and saute scallions.Beat
        eggs and milk together with seasonings.Pour into pan with scallions
        and scramble.Spoon into baked shells and serve.Garnish with parsley
        or paprika,if desired.Makes 3 servings.


                                   BREAKFAST MUFFINS


        1 - egg
        2 - tbsp. sugar
        1 - cup sour cream
        1 - tbsp. shortening,melted






        1 - tsp. prepared mustard
        1 1/3 - cups sifted flour
        1 - tsp. baking powder
        1/2 - tsp. baking soda
        1/2 - tsp. salt
        1 - 2 1/2 oz. pkg. Carl Buddig Ham,finely chopped
        1/2 - cup shredded Wisconsin Swiss cheese


          Beat egg until light.Add sugar,sour cream,shortening and mustard;
        stir well.Add dry ingredients;stir just until moistened;do not overbeat.
        Gently,stir in ham and cheese.Fill greased muffin tins 3/4 full.Bake @
        400 degrees 20 to 25 minutes.Yield: 12 muffins or 32 mini-muffins.


                                      BRUNCH EGGS

        8 - slices bread,cubed
        1/2 - lb. Cheddar cheese,cubed
        1 - lb. bacon,crisp fried,crumbled
        1 - 4 oz. can mushrooms,optional
        3 - eggs,beaten with:
        2 - cups milk
        1/2 - tsp. salt
        1/2 - tsp. dried mustard
        Dash pepper
        Dash paprika


          In casserole dish,layer bread,cheese and bacon.Beat others and
        pour over top.If using mushrooms,drain and pour over top.Bake @ 350
        degrees for 50 minutes.

        * Best if left in refrigerator overnight and baked in the morning.


                                   SAUSAGE BISCUITS


        1/2 - lb. sausage,cooked and drained
        1 1/2 - cups Bisquick
        4 - oz. grated Cheddar cheese (1 cup)


          Mix together Bisquick and cheese,then add sausage.

        1 - large egg
        2 - tbsp. milk
        1/4 - tsp. salt


          Mix,then add to above mixture.Shape into small balls,flatten
        slightly.Bake @ 350 degrees 20 minutes on ungreased cookie sheet.








                                MACKINAC ISLAND OMELET


        4 - eggs,separated
        6 - oz. Process cheese spread
        2 - tbsp. milk
        Dash of salt
        2 - tbsp. butter
        1/2 - cup Strawberry Preserves
        2 - tbsp. sliced almonds,toasted


          Beat egg whites until stiff but not dry.Beat combined yolks,milk
        and salt until thick and lemon colored.Fold into egg whites.Melt
        butter in 10" ovenproof skillet over medium-high heat.Add egg mixture
        cook 3 minutes or until underside is golden brown.Bake @ 325 degrees
        10 to 12 minutes or until knife inserted near center comes out clean.
        Remove from oven.Make a deep crease across center of top.Place cheese
        spread on half of omelet;continue baking until process cheese spread
        begins to melt.Slip spatula underneath,tip skillet to loosen and
        gently fold in half.Combine preserves and almonds;heat  thorough-
        ly,
        stirring occasionally.Serve over omelet.Makes 4 servings.


                            WAIST-WATCHING WESTERN OMELETS


        1 - tsp. vegetable oil
        1 - medium-size red bell pepper,cored,seeded and cut into thin strips
        1 - medium-size green bell pepper,cored,seeded and cut into thin strips
        4 - oz. turkey ham,cut into julienne strips,about 1 cup
        Salt and black pepper,to taste
        4 - large eggs
        Whites of 4 large eggs
        Fresh parsley sprigs,optional


          In 10" nonstick skillet over medium-high heat,heat oil;add red and
        green peppers and turkey ham;cook 2 to 3 minutes,stirring frequently
        until peppers are crisp-tender.Season lightly with salt and pepper;
        remove from heat;keep warm.In small bowl using wire whisk or fork,
        beat 1 egg and 1 egg white until blended and frothy.Spray 6" nonstick
        skillet or omelet pan with nonstick vegetable spray;set over medium
        heat.Pour egg mixture into skillet;using flat side of fork,stir briskly
        in circular motion while shaking pan back and forth over heat.When
        liquid has just begun to set,stop stirring;let omelet cook 30 to 40
        seconds longer until edges and bottom are set but center is still soft.
        Loosen omelet around edges with spatula until it moves freely;remove
        from heat.Arrange 1/4 reserved pepper mixture on side of omelet
        farthest away from skillet handle.Tilt handle of skillet up;using
        spatula,lift edge of omelet nearest handle up and over peppers.Slide
        omelet onto plate;garnish with parsley sprig,if desired.Serve
        immediately;repeat to make three more omelets.Makes 4 servings.








                             IN THE SPIRIT SEAFOOD STRATA


        3 - cups oyster crackers
        2 - .7 oz. envelopes lobster bisque dry soup mix
        3/4 - cup chopped green onions with tops
        3 - tbsp. lemon juice
        1 - cup sliced,drained water chestnuts
        1/2 - tsp. lemon pepper seasoning
        1 - cup frozen peas
        8 - oz. frozen crabmeat,thawed
        Cherry tomatoes,optional
        Green onion tops,optional
        8 - eggs
        2 - cups milk


          Sprinkle 2 1/2 cups of the oyster crackers over the bottom of greased
        13 x 9 x 2" baking dish.Layer onions,water chestnuts,peas and crabmeat
        crackers.Top with remaining crackers.Blend together remaining ingredients
        and pour over layers.Cover and refrigerate several hours or overnight.
        Bake in preheated 350 degree oven until golden brown,30 to 35 minutes.
        Cut into squares to serve.Garnish with tomatoes and green onions,if
        desired.Makes 8 servings.

        * Please Note: To keep down cost,use 1/2" slices of new imitation
        crabmeat sticks,termed "Surimi" in place of crabmeat.


                                ORANGE - EGGNOG SOUFFLE


        2 - envelopes unflavored gelatin
        3/4 - cup sugar.divided
        8 - oz. semisweet chocolate,coarsely chopped
        2 - tsp. vanilla custard sauce ( recipe follows)
        Whipped cream
        Toasted almonds
        1/4 tsp. salt
        5 eggs,separated
        1 - cup water
        1/4 - cup frozen orange juice concentrate
        1 - tsp. grated orange peel
        2 - cups eggnog
        1 - tbsp. rum extract
        1/4 - tsp. cream of tartar
        2 - cups whipping cream,divided
        Orange slice


          Mix gelatin with 1/4 cup of the sugar and salt.Beat egg yolks with
        water and orange juice concentrate.Add to gelatin mixture.Stir over
        low heat until gelatin is completely dissolved,5 to 8 minutes.Remove
        from heat.






          Add orange peel,eggnog and rum extract.Chill,stirring occasionally,
        until mixture mounds slightly when dropped from a spoon.Beat egg whites
        with cream of tartar until frothy;gradually add remaining sugar and
        beat until soft peaks form.Fold in gelatin mixture.
          Whip 1 1/2 cups of the cream until soft peaks form;fold into gelatin
        mixture.Pour into 1 qt. souffle dish with collar.To make collar,tear
        off 4" piece of foil 4" longer than the circumference of the dish.Fold
        it in thirds lengthwise.Place around top of dish and tape it together
        so that it fits snugly.
          Chill until set,at least 6 hours.Remove collar.Whip remaining 1/2
        cup cream until stiff;garnish with whipped cream and orange slice.


                           OLD FASHION STYLE GERMAN PANCAKES


        1/4 - cup goat cheese,softened
        1/4 - cup milk
        1/2 - cup all-purpose flour
        3 - large eggs
        1 - tbsp. sugar
        1/4 - tsp. Kosher salt
        3 - tbsp. butter,unsalted


          Preheat the oven to 400 degrees.Blend the cheese,milk,flour,eggs,
        sugar and salt in a blender until smooth and set aside.Melt the butter
        in a 10" skillet.Pour in the batter and place in the oven to bake for
        25 minutes or until the sides are puffy and the top is brown.Either
        bring the pancake to the table in its pan or slide it onto a serving
        plate.Top with fruit,such as sauteed apple slices.Makes 6 servings.


                                   MEXICALLI OMELET


        1/3 - cup Heinz 'n Onions
        2 - tbsp. drained chopped green chilies
        6 - eggs
        2 - tbsp. water
        1/4 - tsp. salt
        Dash pepper
        2 - tbsp. butter or margarine


          Combine ketchup and chilies;set aside in small bowl.Beat eggs,water
        salt and pepper with a fork to blend well.Heat butter in a 10" skillet
        until sizzling and lightly browned.Pour egg mixture all at once and
        cook slowly.Run spatula around edges,lifting to allow uncooked portion
        to flow underneath.When mixture is set,fold in half.Cut into pie-shaped
        wedges.Top each serving with 2 tbsp. ketchup mixture.Makes 3 servings.



                          GREENS AND YELLOW SQUASH WITH EGGS








        2 - cups finely chopped fresh young spinach or Swiss chard
        2 - cups thinly sliced yellow squash
        2 - tbsp. olive oil
        2 - large cloves garlic,pressed
        1 - tsp. dried oregano leaf
        Red pepper flakes
        4 - eggs
        1 - cup shredded jack cheese
        2/3 - cup crumbled feta or blue cheese
        3 - tbsp. chopped ripe olives
        2 - tbsp. minced fresh parsley
        2 - tbsp. lemon juice


          Toss together greens and squash.Saute lightly in oil with garlic,
        oregano and a few red pepper flakes;do not overcook.Transfer vegetables
        to a lightly buttered 9" pie dish.
          Beat eggs in a bowl;stir in cheeses,olives,parsley and lemon juice.
        Spread over vegetables,stirring gently to combine well.
          Bake in a preheated 350 degree oven for about 20 minutes or until
        dish is well set.Serves 4 to 6.


        1 - lb. lean ground beef
        1 - tbsp. vegetable oil
        1 - tsp. salt
        1/4 - tsp. pepper
        1/4 - tsp. garlic powder
        1/8 - tsp. dried basil leaves
        1 - cup uncooked elbow macaroni
        1/3 - cup Heinz Ketchup 'n Onions
        2 1/2 - cups boiling water


          Brown beef in oil in large skillet;drain excess fat.Season meat with
        salt,pepper,garlic powder and basil;stir over low heat about 2 minutes
        to blend.Add macaroni,ketchup and water.Stir well to combine.Bring to
        boil;reduce heat to low.Simmer,uncovered,15 to 20 minutes until macaroni
        is tender;stir occasionally.Makes 4 servings.


                           CREAMY ONION AND CHILIES LORRAINE


        1 - 9" unbaked deep-dish pie crust
        2 - 4 oz. cans whole green chilies
        3 - oz. Monterey Jack cheese,cut into 1/2 x 1/4" strips
        1 - 10 3/4 oz. can condensed creamy onion soup
        3/4 - cup milk
        1/4 - cup half and half
        3 - eggs,slightly beaten
        1 1/2 - cups shredded Swiss cheese
        1 - tsp. dry mustard






        Dash white pepper
        1/8 - tsp. hot pepper sauce
        1/3 - cup pitted ripe olives


          Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to
        375 degrees.
        Rinse chilies and pat dry with paper towels.Make a lengthwise slit
        in a chili,place a strip on Monterey Jack cheese inside.Repeat with
        remaining chilies.Place chilies in pie crust spoke-fashion.
          In medium bowl,stir soup.Gradually,add milk and half and half.
        Add remaining ingredients except olives,mix well.Pour mixture over
        chilies.
          Bake on cookie sheet for 1 hour or until knife inserted in center
        comes out clean.Let stand 10 minutes before serving.Garnish with
        olives.Makes 6 servings.


                                 MUSHROOM CRUST QUICHE


        1/2 - lb. fresh mushrooms,coarsely chopped
        2 - tbsp. butter
        1/2 - cup chopped green onions
        3 - eggs,slightly beaten
        1/4 - tsp. salt
        1/4 - tsp. cayenne pepper
        1/2 - cup fine dry bread crumbs
        1 - cup cottage cheese
        1 - cup shredded Monterey Jack cheese


          Melt butter in skillet,add mushrooms and saute until golden,about
        10 minutes.Stir in bread crumbs,then pat into a 9" pie pan or
        divide among eight 4" tart pans.
          Combine cheeses and remaining ingredients;spoon into prepared
        crust.Bake @ 350 degrees 35 to 45 minutes,until puffy and golden.
        Cool about 10 minutes before serving.Makes one 9" pie.


                                    MUSHROOM OMELET


        1/4 - lb. mushrooms,cleaned and sliced
        1/2 - green or red pepper,chopped
        2 - tbsp. olive or vegetable oil
        4 - eggs
        4 - egg whites
        1/4 - cup milk or water
        Salt and pepper


          Heat olive oil in a large skillet.Add mushrooms and green peppers.
        Cook 5 minutes or so,stirring occasionally,until green pepper is
        softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a






        medium bowl.When vegetables are soft,transfer them to a plate.
          Pour the gee mixture into the skillet and cook over medium flame.
        Lift edges of the skillet to allow raw egg mixture to flow underneath
        and cook.When the egg is about half set,sprinkle with mushrooms and
        green pepper.Fold the egg over to enclose the filling and cook to
        desired doneness.
        Slide onto a serving platter,then divide into portions and serve.
        Serves 2 to 4,depending on appetites.

        Note: Don't be shy about substituting ingredients in the omelet.Season
        with a little Parmesan cheese or cooked sausage,if desired or change
        the vegetable combinations.


                           EGGS ELEGANT WITH MUSHROOM SAUCE


        2 - oz. fresh mushrooms,chopped
        2 - tbsp. butter
        2 - tbsp. flour
        3/4 - cup chicken broth
        1/2 - cup sour cream
        1/2 - tsp. pepper
        1/4 - tsp. Worcestershire sauce
        1/8 - tsp hot pepper sauce
        3 to 4 - English muffins,split and toasted
        6 to 8 - poached eggs
        Watercress sprigs


          To make sauce,saute mushrooms in melted butter for 3 minutes or
        until tender.Stir in flour,broth and cook until mixture thickens.
          Stir in sour cream,pepper and Worcestershire and pepper sauces.
        Cook and stir 2 minutes more.
          To serve,place two English muffin halves on a plate.Place a poached
        egg on each muffin half.Spoon sauce on garnish with watercress.
        Serve immediately.Serves 3 to 4.


                           ZUCCHINI HAM CHEDDAR CHEESE TORTE


        4 - oz. cheddar cheese,cut in 1" pieces
        1 - medium onion,quartered
        1 - lb. zucchini
        1 - cup cooked ham,diced
        2 - tbsp. butter
        1/2 - recipe Concassee
        Salt and pepper
        6 - eggs
        1 - cup plain yogurt
        Cheddar Cheese Pastry

                                       Concassee







        1 - small celery stalk,cut in 1" pieces
        2 - cloves garlic
        3 - large shallots
        2 - tbsp. butter
        16 - oz. peeled tomatoes,drained
        1 - tbsp. tomato paste
        1 - tsp. salt
        2 - tbsp. chopped fresh basil or tarragon
        Freshly ground pepper to taste


          Mice celery,garlic and shallots.Heat butter in medium skillet and
        saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes
        and add to skillet and bring to boil.Lower flame and simmer mixture
        until liquid has evaporated,about 20 to 25 minutes.Add remaining
        ingredients,stir through and cool.Refrigerate.

                                 Cheddar Cheese Pastry

        1 1/2 - cups flour
        1 - tsp. salt
        1/4 - lb. butter,chilled,cut in 6 pieces
        4 - oz. Cheddar cheese,chilled,cut in 6 pieces
        2 to 2 1/2 - tbsp. ice water


          Butter 8" springform pan.Measure flour and salt in bowl.Cut in
        butter and cheese until coarse meal.Gradually,add ice water and
        process until pastry begins to form a ball.Turn out dough on
        lightly floured board and roll out into a circle to fit pan.Press
        pastry so it is slightly higher than pan.Refrigerate until ready
        to use.

                                         Tart

          Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter
        in large skillet and over moderate flame,saute onion until browned.
        Slice zucchini.Add to onion and cook about 5 minutes,stirring
        frequently.Add Concassee and salt and pepper to taste and cook 1 to 2
        minutes longer.Correct seasoning to taste.Cool slightly.Clean work
        bowl.Beat together eggs and yogurt.Remove to large mixing bowl and add
        cheese and zucchini mixture,blending with spatula.Add diced ham.
          Remove pastry from refrigerator and fill with egg,distributing the
        zucchini,decoratively,throughout and on top of the torte.Bake 10
        minutes,lower oven temperature from 400 degrees to 350 degrees and
        bake 40 minutes longer until golden brown.


                                      HAM PIRAKKA


                                  Flaky Egg Pastry


        1 2/3 - cups all-purpose flour






        1/4 - tsp. salt
        1/2 - cup chilled butter,cut into small pieces
        1/2 - cup sour cream
        1 - egg
        1 - tbsp. fresh lemon juice


                                     Mushroom Pate


        1/4 - cup butter
        3/4 - lb. mushrooms,chopped
        1/2 - cup minced onion
        8 - oz. pkg. cream cheese,at room temperature
        Salt and pepper
        1 - cup finely chopped walnuts
        2 - tbsp. brandy,optional


                                      Ham Filling


        3 - cups ground ham,about 1 1/2 lbs.
        1/2 - cup coarse breadcrumbs
        1/2 - cup chopped fresh chives or sliced green onion tops
        1/4 - cup minced fresh parsley
        2 - eggs,beaten to blend
        1 - egg,beaten with 2 tbsp. milk (glaze)
        Sour cream,optional


          Combine flour and salt in large bowl.Cut in butter until mixture
        resembles coarse meal.Beat sour cream,egg and lemon juice to blend.
        Stir into flour with fork until stiff dough forms.Gather into ball.
        Wrap in plastic and refrigerate 30 minutes.
          Melt butter in heavy large skillet over medium heat.Add mushrooms
        and onion and cook until all liquid evaporates,stirring occasionally
        about 15 minutes;cool.Blend in cream cheese.Add salt and pepper.Stir
        in walnuts and brandy,optional.
          For ham filling,combine all ingredients in medium bowl.Preheat oven
        to 400 degrees.Line baking sheet with parchment paper.Divide dough in
        half.Wrap one portion in plastic and refrigerate to keep from drying.
        Roll remaining portion out on lightly floured surface into a 6 x 12"
        rectangle.Set on prepared sheet.Layer with half of mushroom pate and
        half of ham filling,remaining pate and remaining ham,leaving a 1"
        border on all sides.
          Press filling into rounded log shape.Bring dough edges up sides of
        filling to make a small edge.Roll remaining dough out into a rectangle
        slightly larger than the first.Make several 1/2 x 4" crosswise slashes
        in dough.Brush with egg glaze and crimp to seal.Bake until golden,
        about 30 minutes.Serve hot,warm or chilled.Pass sour cream,separately,
        if desired.Makes 6 to 8 servings.


                              JIMMY DEAN EASTER CASSEROLE








        1 - lb. Jimmy Dean Sausage
        6 - eggs
        1/2 - cup sour cream
        4 - tbsp. chopped onions
        4 - tbsp. chopped bell pepper


          Brown sausage,onions and bell peppers in heavy skillet.Drain.Line
        baking dish with 3/4 of the sausage mixture.Combine eggs and sour
        cream.Season to taste.Pour over sausage mixture.Bake @ 350 degrees
        until eggs are semi-set.Stir egg mixture and top with remaining
        sausage.Bake until eggs are firm.Serves 4 to 6.


                              CHEESE AND SAUSAGE BISCUITS


        1 - 12 oz. can Big Country Biscuits
        1 - 12 oz. pkg. bulk pork sausage
        5 to 10 - slices Kraft Deluxe Pasteurized Process American Cheese,
                  quartered *
        Plastic Wrap and freezer bags


          Bake biscuits as directed on can.Slice sausage into 10 pieces;fry
        and drain.Slice biscuits in half;place sausage patty inside.Wrap
        each in plastic wrap and place in freezer bag;freeze.
          To Heat: Remove plastic wrap;place 1 sandwich on paper towel or
        napkin in microwave.Microwave on defrost 1 minute.Place 2 cheese
        quarters,slightly overlapping,on top of sausage.Microwave on defrost
        for 1 to 1 1/4 minutes or until thoroughly heated.Makes 10  sand-
        wiches.

        * For more cheese in sandwich,place 2 additional cheese quarters under
          sausage.


                               COUNTRY FRESH BAKED EGGS


        8 - eggs
        1/4 - cup heavy cream
        3 - tbsp. grated Parmesan cheese
        1 - small onion,finely chopped
        1/2 - tsp. dried parsley
        Pepper to taste
        Paprika


          Put cream in large shallow baking dish.Break eggs into cream,taking
        care not to break yolks.Sprinkle with cheese,parsley,pepper,onion and
        paprika.Bake 10 minutes @ 350 degrees or until whites are cooked.








                                DOWN HOME HASH AND EGGS


        2 - tbsp. butter
        1 - tbsp. Dijon mustard
        1/4 - tsp. hot pepper sauce
        1 1/2 - cups chopped cooked corned beef
        4 - eggs
        4 - cups diced cooked,peeled potatoes
        1 - can Cream of Celery soup
        1/4 - cup milk


          In 10" skillet over medium heat,in hot butter,cook potatoes 2
        minutes;stir often.Stir in next 4 ingredients;heat through.Stir
        in corned beef.Reduce heat to low.Make 4 indentations in potato
        mixture.Break an egg into each.Cover;cook 10 minutes or until eggs
        are set.Makes 4 servings.


                               WILLARD SCOTT SCOTCH EGGS


        1 1/2 - lbs. bulk pork sausage
        12 - eggs,hard-cooked,peeled
        1 - egg,beaten
        1/2 - cup dry bread crumbs



          Heat oven to 450 degrees.Divide sausage into 12 equal portions.
        Shape  into  patties.Wrap each patty completely  around  1  hard-
        cooked
        egg.Press edges to seal.Dip sausage wrapped eggs in beaten egg;roll
        in bread crumbs until coated.Place in ungreased 15 x 10" jelly roll
        pan.Bake @ 450 degrees 30 minutes,until meat is browned and cooked.


                               SCOTCH EGGS CHINESE STYLE


        8 - hard-cooked eggs,unpeeled,but shells cracked all over
        3 - tbsp. soy sauce
        2 - whole star anise
        2 - bags Chinese black tea
        2 - raw eggs
        1 - tbsp. sesame mustard
        2 - cups fresh bread crumbs
        2 - tbsp. sesame seeds
        1 - lb. bulk country style sausage
        2 - tsp. chopped fresh ginger root
        2 - tsp. chopped garlic
        Vegetable oil for frying








          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 1/4,at room temperature.Pass additional mustard,if desired.
        Makes 8 portions.


                            CALIFORNIA GREEN ONION RAREBIT


        3 - tbsp. butter
        4 - thick slices of sourdough or pumpernickel bread,toasted
        3 - tbsp. flour
        1 1/3 - cups dry white wine
        1/2 - tsp. crushed tarragon
        Nutmeg
        8 - medium green onions with tops,minced
        1 - cup Monterey Jack cheese
        4 - green onions with tops,trimmed (optional garnish)


          Melt butter in medium saucepan over low heat.Stir in flour and
        cook for 2 minutes.Gradually,pour in the wine,whisking constantly.
        Cook over medium heat until thickened,about 5 minutes.
          Stir in tarragon,8 chopped green onions and the cheese.Cook over
        low heat,stirring constantly until cheese is melted.
          To serve,arrange toast on plates,spoon sauce over toast.Sprinkle
        with nutmeg and garnish with additional green onions,if desired.
        Makes 4 servings.


                                 TOMATO CHEDDAR RAREBIT


        1 - tbsp. butter
        1/3 - cup finely chopped onion
        1 - cup drained,canned plum tomatoes
        1 - 12 oz. bottle beer
        1 - lb. sharp Cheddar cheese,shredded
        2 - tbsp. mild grainy mustard
        1/2 - tsp. Worcestershire sauce
        Several drops hot red pepper sauce






        Freshly ground black pepper,to taste
        2 - tbsp. cornstarch
        2 - tbsp. cold water


          Melt butter in large heavy casserole or Dutch oven over medium heat.
        Add onion;cook 3 minutes.Stir in tomatoes;cook gently,breaking up
        tomatoes,about 5 minutes.Let stand until about 15 minutes before
        serving.
          Add beer to tomato mixture;heat to simmering.Reduce heat to maintain
        slow simmer,then stir in cheese,1 handful at a time,adding next handful
        when first is almost completely melted.Do not allow to boil.
          Stir in mustard,Worcestershire sauce,pepper sauce and ground pepper.
        Mix cornstarch and the cold water until completely smooth;add to rarebit
        and cook,stirring constantly,until slightly thickened,about 2 minutes.
        Spoon over whole wheat biscuit triangles.Serves 6.


                                MICROWAVE WAFFLES DIVAN


        1 - 3 oz. pkg. cream cheese
        1 - can Cream of Chicken soup
        Dash pepper
        1 1/2 - cups cooked broccoli flowerets
        1/2 - cup cubed cooked chicken
        1/2 - tsp. dried dill


          In 1 qt. casserole,microwave cream cheese on HIGH 30 seconds or
        until softened.Stir in soup until smooth.Add remaining ingredients.
        Microwave on HIGH 4 minutes;stir once during heating.Serve over
        waffles.Garnish with chopped tomatoes.Makes 4 servings.


                              CREAMED EGGS WITH SCALLIONS


        12 - eggs
        1/2 - cup sour cream
        1 - tbsp. fresh dill
        1 - bunch scallions,chopped
        Peanut oil

          Heat enough peanut oil in a clean,well- seasoned wok to coat the
        sides of the pan.Meanwhile,mix eggs,sour cream and dill.When oil is
        hot,toss in half the scallions and cook until tender.Pour egg mixture
        and with a gentle scooping motion lift eggs from the middle until
        they are completely cooked.Garnish with the remaining scallions.


                              CHICKEN AND SPINACH QUICHE


        1 - unbaked 9" pastry shell






        1 - cup chopped cooked chicken
        1 - cup shredded Swiss cheese
        1 - 10 oz. pkg. frozen chopped spinach,cooked,well drained ( 1/2 cup)
        1/4 - cup finely chopped onion
        2 - eggs,lightly beaten
        3/4 - cup real mayonnaise
        3/4 - cup milk
        1/2 - tsp. dried basil leaves
        1/8 - tsp. pepper


          Pierce  pastry  shell thoroughly with fork.bake in  375  degree
        oven 10
        minutes;remove.In large bowl,toss together chicken,cheese,spinach and
        onion;spoon into pastry shell.In small bowl,stir together eggs,real
        mayonnaise,milk,basil and pepper until smooth.Pour over chicken
        mixture.Bake in 350 degree oven 40 minutes or until golden and knife
        inserted in center comes out clean.Makes 6 to 8 servings.


                                ZUCCHINI CHEDDAR QUICHE


        1 - frozen 9" deep dish pie shell,thawed
        1 - medium onion,chopped ( 1/2 cup)
        1 - tbsp. butter or margarine
        1 1/2 - cups packed coarsely shredded zucchini (8 oz.)
        1/2 - tsp. leaf oregano,crumbled
        1/4 - tsp. leaf thyme,crumbled
        3/4 - tsp. salt
        1/4 - tsp. pepper
        3 - eggs
        2 - tbsp. grated Parmesan cheese
        1 1/2 - cups half and half
        1/2 - cup coarsely shredded sharp Cheddar cheese (2 oz.)
        2 - rectangular slices Cheddar cheese,each cut in half into 2
            triangles


          Preheat oven to hot (425 degrees).Recrimp pie shell in its
        aluminum pan,making high fluted edge.Or,transfer pastry to 4 cup
        square baking pan;crimp edges.
          Saute onion in butter in medium size skillet over medium heat
        for 3 minutes or until tender.Stir in zucchini,oregano,thyme,1/4
        tsp. salt and 1/8 tsp. pepper.Cook,stirring constantly,for 5
        minutes or until zucchini is tender and most of liquid has
        evaporated.Reserve off heat.
          Beat eggs with remaining salt and pepper in bowl.Add Parmesan
        cheese and half and half.Spoon reserved zucchini mixture evenly
        into pie shell.Sprinkle with Cheddar cheese.Pour egg mixture over
        zucchini.
          Bake in preheated oven for 20 minutes;cover crust with aluminum
        foil,if browning too fast.Lower oven temperature to slow (325
        degrees).Bake 30 to 35 minutes or until center of filling is just
        set.






          Overlap Cheddar triangles over top of quiche during last 2
        minutes of baking.Let quiche stand 20 minutes.Makes 6 servings.


                                    BREAKFAST DUTCH


        3 - cups flour
        1 - tsp. salt
        2 - eggs
        Milk
        Oil for cooking


          Combine first 3 ingredients.Add enough milk to make soupy
        consistency like eaten eggs.Put enough cooking oil in cast
        iron skillet so batter will not stick.(Be generous.Batter
        will stick while baking.)Pour batter into skillet.Bake on top
        of stove,stirring and chopping as for scrambled eggs,until it
        looks like scrambled eggs and is baked through.Serve immediately
        with butter and syrup.


                                   OATMEAL PANCAKES


        1 1/2 - cups quick cooking or old fashioned rolled oats
        1 - tbsp. whole wheat flour
        1 - tbsp. baking powder
        1 1/2 - cups skim milk
        2 - egg whites
        1 - tbsp. vegetable oil


          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.