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Although I drink coffee by the gallons,I also enjoy beverages of all sorts.After having been asked for recipes for different occasions,one of the critters told me we had best "git" busy and just share them.We shore hope you enjoy these.Wouldn't hurt our feelin's none if you sent us some of yorns.

Basic Cheese Puff Breakfast
Border Scramble
Breakfast Casserole Supreme
Breakfast Fruit 
Breakfast Ham Ring
Breakfast Hash
Breakfast Pizza
Breakfast Quesadillas
Breakfast Sausage Rolls
Cornmeal Gravy
Country Butter
Country Griddle Cakes
Country Omelet
Cowboy Coffee Cake
Creamed Hard Boiled Eggs
Creole Eggs
Easy Morning Scrambled Egg Casserole
Eggs Benedict
Eggs Ranchero
Farmers Breakfast
Gingered Buttermilk Breakfast Cake
Lite Breakfast Pockets
Maple Toast and Eggs
McDonald's Egg McMuffin
No-Fail Fluffy Omelet
Oatmeal Buttermilk Pancakes
Oven French Toast 
Overnight Apple French Toast
Pancakes From Scratch
Peek-A-Boo Eggs
Potatoes Au Gratin for Breakfast
Ranch Style Eggs
Sausage Vegetable Frittata 
Scalloped Eggs and Bacon
Scotch Eggs
Scrambled Eggs And Ham
Scrambled Egg Casserole
Sunday Brunch Casserole
Sunrise Squares
Swiss Potato Pancake
Weekend Brunch Casserole

 A southern minister was completing a temperance sermon. With great expression he said, "If I had all the beer in the world, I'd take it and pour it into the river."

 With even greater emphasis he said, "And if I had all the wine in the world, I'd take it and pour it into the river."

 And then finally, he said, "And if I had all the whiskey in the world, I'd take it and pour it into the river." Sermon complete, he then sat down.

The song leader stood very cautiously and announced with a smile, "For our closing song, let us sing Hymn #365: 'Shall We Gather at the River'."


Cornmeal Gravy

4 tbs. shortening
1/4 c. cornmeal
2 c. milk

Brown cornmeal in shortening and add milk as needed
until thickened. Make just like white milk gravy.

Sometimes Mom would make cornmeal gravy to go with the cornbread for supper.It didn't matter what else was on the table,this was my favorite.

Swiss Potato Pancake

Serve this with eggs for breakfast, with salad and rolls for lunch, or as a
side dish with steaks for dinner.

2 main course or 4 side dish servings

1 pound medium russet potatoes
1/2 tsp. salt
1/4 tsp. pepper
2 tbs. (1/4 stick) butter
1 tbs. vegetable oil
Chopped fresh parsley

Cook potatoes in pot of boiling salted water until just tender. Drain. Peel
potatoes and cut lengthwise into quarters; refrigerate until cold, about 20 minutes.

Coarsely grate cold potatoes into large bowl. Sprinkle with salt and pepper; toss to blend. Melt butter with oil in heavy medium nonstick skillet over medium heat. Add potatoes to skillet. Sauté until potatoes begin to color,stirring occasionally, about 5 minutes. Using metal spatula, press potatoes firmly into flat pancake (about 1/2 inch thick). Reduce heat to low and cook without stirring until pancake is brown and crisp on bottom, about 12 minutes. Slide pancake out onto large plate. Cut into wedges. Place on plates, browned side up. Sprinkle with parsley.
From Bon Appetit September 1997 

Pancakes From Scratch

2 cups flour
1 3/4 cups milk
2 heaping tbs. baking powder
2 eggs ( beat them separately before adding to mixture)
1/4 cup ( 1/8 of a pound) melted butter
3 tbs. sugar
1 tsp. salt

Mix the dry items first.
Combine the eggs and melted butter to the milk and slowly stir in the
flour. Let sit while heating the pan. These will be high, but light and

Country Omelet
Source: Sunset books: Cooking for Two

4 slices bacon
8 walnut halves
1 small potato diced (about 1/8" pieces)
1/4 cup diced onion
2 tbs. butter or margarine
3 to 4 eggs, slightly beaten
1/4 diced Swiss cheese (about 1/8 "pieces)
1 tbs. minced parsley
about 1/4 cup sour cream
salt to taste 

In a wide frying pan, cook bacon over medium heat until crisp and browned.
Remove bacon, drain and break into pieces and set aside. To drippings add walnuts and cook, stirring over medium heat 1 - 2 minutes; set aside.
Discard all but 2 tablespoons of drippings. Add potatoes and onions and
cook, stirring over medioum-low heat until soft to bite and slightly browned (about 10 minutes) remove from pan and keep warm.

Clean frying pan to remove any browned particles, then melt butter over
medium low heat. Pour in eggs pushing them from the bottom of the pan as they set allowing uncooked portion to flow down under. When the top of the omelet is almost set but still a little liquid looking, sprinkle evenly with pottoes,diced cheese, bacon piece, shredded cheese, and parsley. Mound sour cream in the center of omelet. Garnish with toasted walnuts. Cut into wedges and serve.

Scrambled Egg Casserole

1/2 cup butter or margarine, divided
2 tbs. all-purpose flour
1/2 tsp. salt
1/8 tsp. peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional 

In a medium saucepan, melt 2 Tablespoons butter.
Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring  constantly. Remove from the heat. Add cheese;mix well and set aside. In a large skillet,saute ham and onions in 3 tablespoons butter until onions are tender.

Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour in a 7x11 1/2 in. dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350º for 25-30 minutes or until top is golden brown.Sprinkle with onions if desired.

Yield: 6-8 servings.

No-Fail Fluffy Omelet

Recipe By     : Mr. Food's Easy Cooking Magazine-May/June 99

3 eggs
 2 tbs. warm water
 1  tbs.  butter or margarine
  Your favorite fillings

In a small bowl, mix together eggs and water. In a medium nonstick skillet, heat butter or margarine over medium-high heat. Pour in the egg mixture and, using a spatula, push the cooked egg from the edge into the center, tilting the pan so the uncooked egg fills in around the edge. While the top is still a little moist, sprinkle on the fillings. When eggs are set, fold omelet in half and slide it onto a serving plate. Serve immediately.

     Bacon, ham, sausage, cheese, bell peppers, mushrooms, tomatoes, onions

     Chinese leftovers, such as broccoli in garlic sauce
     Already cooked vegetables, such as broccoli, peas, or corn
     Scalloped potatoes---and top omelet with ketchup
     Any leftover meat, such as steak, chicken, or pork, meat loaf, or
      meatballs, all sliced or crumbled into bite size pieces
     Chunky applesauce and cheddar cheese
     Smoked salmon, green onions, and cream cheese
     Crushed butter crackers or pretzels
     Brie cheese, avocado, and alfalfa sprouts
     Canned shrimp or canned crab meat
     Spicy black beans, rice, and salsa

A man named Ed Peterson is the inventor of the Egg McMuffin.

McDonald's Egg McMuffin

Recipe By     : Top Secret Recipes-Todd Wilbur

1  English muffin
1  slice Canadian bacon
1  egg
1  slice  American cheese
Empty and clean 6 1/2 oz.  tuna can {top and bottom removed}

1. Split the English muffin and brown each face in a hot pan. Set aside.
Keep the pan on medium heat.
2. In a frying pan of boiling water, cook the Canadian bacon for 10
3. Grease the inside of the can with shortening or coat with a nonstick
4. Place the greased can in the hot pan over medium heat and crack the egg into the center.
5. Break the yolk. Lightly salt the egg.
6. When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges.
7. Pull the can off the egg; tun the egg over and cook for 1 minute more.
8. Build the sandwich in the following stacking order from the bottom up:
     * bottom English muffin
     * American cheese
     * egg
     * Canadian bacon
     * top English muffin
9. Microwave for 15 to 20 seconds on HIGH for uniform heating, if desired.

* Makes 1 sandwich

When I used to spend the night with a schoolmate,her mother would fix this for us in the mornings.It was so good.Maybe it wasn't the healthiest thing in the world but we turned out okay  :<)

Taken from The Presley Family & Friends Cookbook

Chocolate Gravy

2 tbs. cocoa
1 1/2 c. sugar
2 tbs. all-purpose flour
1 tsp. vanilla extract
3 c. water

In a saucepan combine the cocoa ,sugar, flour,vanilla,and water,and cook over medium heat until it boils. The mixture will slowly thicken. Cook for about 10 minutes. Pour over buttered hot biscuits.
Serves 10

Cowboy Coffee Cake

Yield: One 9 inch coffee cake

2    11 oz. cans refrigerated buttermilk biscuits
1/4  c. butter or margarine -- melted
1/3  c. firmly packed brown sugar
1/3  c. chopped pecans
1 tsp. ground cinnamon

Arrange biscuits in a lightly greased 9 inch round cake pan, overlapping
edges. Combine butter and remaining ingredients; spread evenly over
Bake at 350º for 22 minutes or until golden. Serve warm.

Recipe By : Southern Living 1995 Annual Recipes 

Breakfast Pizza

1 (8 oz.) can refrigerator crescent dinner rolls
6 eggs beaten (5 large)
1 lb. bacon, cooked and crumbled
1 c. (4 oz.) shredded cheddar cheese

Spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing
perforations to seal. Combine eggs, bacon and cheese. Pour over crust. Bake
at 375ºF for 12-15 minutes. Cut like pizza and serve.
NOTE: can use regular pizza dough.

Oatmeal Buttermilk Pancakes

1 1/2  c. uncooked oatmeal
2 c. low fat buttermilk
3  egg whites
1  c.  whole wheat flour
2  tsp. baking soda
2  tbs. brown sugar or less or none

If you have time, premix part of batter and refrigerate overnight. These  are truly a breakfast treat, especially with fresh fruit or warm real  maple syrup.
Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2 hour or refrigerate up to 24 hours. Add remaining ingredients, and stir batter just until the dry ingredients are moistened. Bake on a hot,
lightly oiled griddle. Makes 16 pancakes (4 inches each).

Oven French Toast

  1 1/2 c. packed brown sugar
  1 pound loaf day old Italian bread, cut into 1 inch thick slices
  1/2 c. butter or margarine
  1 tsp. ground cinnamon
  4 eggs
  1 3/4 c. milk
  1 tsp. vanilla extract

Makes 8 servings

Preheat oven to 375° F. Place brown sugar and butter in 13 x 9 inch baking dish; place in oven until butter melts, stirring occasionally. Remove from oven; spread mixture to cover bottom of dish. Whisk eggs, milk and vanilla in shallow bowl until blended. Dip each bread slice into egg mixture, soaking both sides. Set on top of brown sugar mixture in dish.
Sprinkle evenly with cinnamon. Bake 20 to 30 minutes or until golden brown. Serve hot,brown sugar sides up.

Ranch Style Eggs

3/4 pound roll Sausage
1/2 c. diced onion
1/2 c. diced celery
1/2 diced green pepper
1 large ripe tomato
6-8 eggs

Brown crumbled Sausage, onion, celery, and pepper in a large skillet. Add diced tomato and simmer about 10 minutes. Beat eggs until fluffy, add to skillet mixture. Salt and pepper to taste. Cook until desired doneness. Delicious with hot biscuits.


Sausage Vegetable Frittata

  5 eggs
  2 tbs. butter or margarine
  1/4 c. milk
  1 small zucchini, sliced (about 1 cup)
  2 tbs. grated oregano leaves
  1/2 c. shredded carrots
  1/2 tsp. black pepper
  1/3 c. sliced green onions with tops
  1 (1 lb.) package Owens® Beef & Pork Smoked Sausage
  3/4 c. (6 ounces) shredded Swiss cheese
  carrot curls (optional)

Make 4 to 6 servings

Whisk eggs in medium bowl; stir in milk, Parmesan cheese, oregano and pepper. Set aside.
Cook sausage in large skillet over medium heat until browned, turning occasionally. Drain off any drippings. Remove sausage from skillet and cut into 1/2 inch lengths. Melt butter in same skillet. Add zucchini, shredded carrots and onions; cook and stir over medium heat until tender. Top with sausage, then Swiss cheese. Pour egg mixture over vegetable mixture.
Stir gently to combine. Cook, without stirring, over low heat 8 to 10 minutes or until center is almost set. Remove from heat. Let stand 5 minutes before cutting into wedges; serve hot.
Garnish with carrot curls, if desired. Refrigerate leftovers.

Scalloped Eggs and Bacon

1/4 c.  chopped onion
2 tbs. butter or margarine
2 tbs. all-purpose flour
1 1/2 c.  milk
1/2 c.  shredded American cheese
1/2 c.  shredded Swiss cheese
6  hard cooked eggs, sliced
10  to 12 slices bacon, crisp cooked and crumbled
1 1/2 c. crushed potato chips 

Cook onion in butter till tender but not brown.  Stir in flour. Add milk all at once.Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cheeses; stir till melted. Place half of the sliced eggs in the bottom of a 10x6x2 inch baking dish; pour half of the cheese sauce over.Sprinkle with half of the crumbled bacon and half of the crushed potato chips.  Repeat layers.

Bake in a 350ºF oven for 15 to 20  minutes.

Sunrise Squares

1 package of roll Sausage
2 slices bread, cut into 1/2 inch cubes(about 2 cups)
1 c, (4 ounces) shredded sharp cheddar cheese
6 eggs
2 c, milk
1/2 tsp. salt
1/2 tsp. dry mustard

Preheat oven to 350º. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread bread cubes in greased 11X7-inch baking dish; top with sausage and cheese. Whisk ebbs, milk, salt and mustard until will blended; pour over cheese. Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

Makes 6 servings

Tip: You can make this tasty meal ahead and refrigerate overnight before baking.

Serving suggestion: Serve squares between toasted English muffins.

Weekend Brunch Casserole

  1 pound roll Sausage
  1 (8 ounce) can refrigerated crescent dinner rolls
  2 c, (8 ounces) shredded mozzarella cheese
  4 eggs, beaten
  3/4 c, milk
  1/4 tsp. salt
  1/8 tsp. black pepper

Preheat oven to 425º. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Line bottom of greased 13X9-inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

Makes 6 to 8 servings.

Serving suggestion: Serve with fresh fruit or sliced tomatoes.

Lite Breakfast Pockets

1/2 package sausage Links
1/4 c. chopped green bell pepper
1/4 c. chopped onion
1 (8 ounce) container egg substitute
2 (6 inch) pita breads
1 c. (4 ounces) shredded low fat cheese
salt and pepper

Cut sausage links into bite size pieces. Cook sausage, green pepper and onion in large skillet over medium heat until sausage is browned and vegetables are tender, stirring occasionally.
Pour in egg substitute; season with salt and black pepper. Lightly scramble until eggs are set but not dry. Cut pita breads in half to form 4 pockets; fill each pocket with 1/2 cup egg mixture and to p with 1/4 cup cheese. Microwave 1 minute at HIGH or place in 325º oven until cheese melts. Serve hot. Refrigerate leftovers.

Makes 4 servings.

Gingered Buttermilk Breakfast Cake

2 c. all-purpose flour
1 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 c. shortening
1 tsp. baking soda
1 c. buttermilk
1 egg, well beaten
1 tbs. molasses
1/4 tsp. salt


Preheat oven to 350º. combine flour, sugar, cinnamon and ginger in large bowl. Cut in shortening with pastry blender or two knives until course crumbs form. Reserve 1/2 cup mixture for topping; set aside. Dissolve baking soda in buttermilk. Add buttermilk mixture,egg, molasses and salt to flour mixture; blend well. Pour into well greased 11X7-inch baking pan. Top with reserved topping mixture. Bake 35 to 40 minutes or until toothpick inserted
into center comes out clean. Cool completely on wire rack. Cut into 2 inch squares.

Makes 18 servings

Serving suggestion: This recipe can also be baked in 13X9 baking pan; cut into 1 inch squares and serve as a tea cookie.

Eggs Ranchero

1 pound roll sausage
1 tsp. Worcestershire sauce, or to taste
1 bunch green onions, finely chopped
1/2 tsp. black pepper
1/2 c. bottled pickled jalapeño peppers,drained and chopped
1 (2 ounce) jar pimentos, drained
12 eggs, well beaten
1 c. grated longhorn cheese


Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Add onions and jalapeño peppers; cook and stir until onions are tender. Add Worcestershire, black pepper and pimentos. Scramble eggs in large skillet over medium heat until set but not dry; add sausage mixture and sprinkle with cheese.
Cook, covered, until cheese is melted. Serve hot. Refrigerate leftovers.

Make 8 to 10 servings.


Breakfast Sausage Rolls

2 loaves (1 lb. each) frozen white bread dough, thawed
1/2 lb. mild sausage
1/2 lb. hot sausage
1 1/2 c. mushrooms
1/2 c. chopped onions
3 eggs
10 oz. shredded mozzarella
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. dried rosemary
1 tsp. garlic powder

Allow dough to rise until nearly doubled. Cook and crumble sausage. Add
mushrooms and onions. Cook and stir until sausage is brown and vegetables are tender. Drain and cool.
Beat 1 egg and set aside. Add to sausage mixture 2 eggs, cheese and seasonings.
Roll each loaf of dough into a 16x12 inch rectangle. Spread each loaf with
1/2 sausage mixture, to within 1 inch of edges. Roll up, starting at narrow
end, seal edges. Place on greased baking sheet. Bake at 350ºF for 25
minutes; brush with beaten egg. Bake at 5-10 minutes longer or until golden brown. Serve warm.

Breakfast Quesadillas

  1 pound roll Sausage
  1/2 c. chopped green onions with tops
  4 eggs
  1/2 c.chopped tomato
  4 (10 inch) flour tortillas
  sour cream
  2 cups (8 ounces) shredded monterey jack cheese

Makes 4 servings

Crumble sausage into large skillet. Cook over medium heat until sausage is browned, stirring occasionally. Drain off any drippings. Remove sausage to paper towels; set aside. Add eggs to same skillet; scramble until eggs are set but not dry. Remove eggs; set aside. Place 1 tortilla in same skillet. Top with half each of eggs, cheese, sausage, onions and tomato.
Heat until cheese melts; top with another tortilla. Remove from skillet; cut into six equal wedges. Repeat with remaining tortillas, eggs, cheese, sausage, onions and tomato to make second quesadilla. Serve hot with sour cream and salsa. Refrigerate leftovers.

Breakfast Hash

 1 pound Owens® Special Seasonings Roll Sausage
 1/4 c. chopped red and/or green bell peppers
 2 c. chopped potatoes
 2 tbs. chopped onion
 6 eggs
 2 tbs. milk

Crumble sausage into large skillet. Add potatoes, peppers and onion. Cook over low heat until sausage is browned and potatoes are fork tender, stirring occasionally. Drain off any drippings. Whisk eggs and milk in small bowl until blended. Add to sausage mixture; scramble until eggs are set but not dry. Serve hot. Refrigerate leftovers.

Makes 6 to 8 servings

Serving suggestion: Serve with fresh fruit.

Border Scramble

1 pound Sausage
1/4 to 1/2 cup picante sauce
1 1/2 c. chopped cooked potatoes
1/2 to 1 tbs. hot pepper sauce
1 1/2 c. chopped onions
1/2 tsp. garlic powder
1 1/2 c. chopped tomatoes
1/2 tsp. salt
3/4 c. chopped green bell pepper
4 (9 inch) flour tortillas
2 c. prepared meatless chili
1/2 c. (2 ounces) shredded cheddar cheese


Make 4 servings

Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Add all remaining ingredients except tortillas, chili and cheese; simmer 20 minutes or until vegetables are crisp tender. To warm tortillas, microwave 1 minute at HIGH between paper towels. Place 1 cup sausage mixture in center of each tortilla; fold tortilla over filling to close. Heat chili in small saucepan until hot, stirring
occasionally. Top each folded tortilla with 1/2 cup chili and 2 tablespoons cheese. Serve hot. Refrigerate leftovers.

Potatoes Au Gratin for Breakfast

8 oz.   container sour cream
1 c.  milk
2 lb. pkg.  hash browns, thawed
3 c. grated cheddar
4 tbs. margarine
1 10 oz. can  condensed cream of chicken soup
10 to 12  strips of bacon cooked very crispy and crumbled well
salt & pepper to taste
corn flakes

Thaw hash browns by placing them on a bed of paper towels to absorb excess  moisture. Mix together all ingredients except margarine & cornflakes.   Spread into 9 x 13 x 2 greased baking dish.  Melt margarine and spoon over  mixture.
Sprinkle cornflakes over top.  Bake for 1 hour at 350º F.

Sunday Brunch Casserole

Serving Size  : 4

3  medium potatoes -- diced
Boiling salted water
1/4  c. butter
1/3  c. finely chopped onion
1  c. diced cooked ham
6  eggs -- lightly beaten
1  tsp.  salt
1/4  tsp.  ground black pepper
2  tbs.  milk
1  tbs.  chopped parsley
1/2 c. finely chopped mushrooms
1/2 c. shredded Swiss cheese 

Place the potatoes in a saucepan, cover with salted water and cook 10
minutes, or until barely done. Drain well.
Melt the butter in a large skillet with flameproof handle. Sauté the onion
in skillet until tender. Add the potatoes and ham and cook 3 minutes.
Combine the eggs, salt, pepper, milk, and parsley, and pour over potato
mixture. Cook over high heat, stirring with a fork until all mixture starts
to coagulate. Cook until underside is browned. Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

Eggs Benedict

Yield: 6 servings

 3  English muffins
 6  poached eggs
 6  slices broiled ham or canadian Bacon
 Hollandaise sauce
 asparagus (opt)

 Split and toast English muffins. Cut ham same size as muffin, place
 on muffin, slip egg on ham and cover with Hollandaise sauce. Serve


 Add asparagus spears between ham and egg layers.

 Add slices of broiled tomato between egg and ham, and serve with
 cheese sauce (Sometimes called Eggs Robin Hood).

Creole Eggs

 olive oil
 1/4 c. butter or margarine
 1 large  onion chopped
 1 medium green pepper, seeded and chopped
 1  garlic clove, minced
 1 tsp. salt
 1/8 tsp.  rosemary
 1/8 tsp.  paprika
 16 ounce can  tomatoes
 8  egg yolks plus 1 egg
 fresh ground black pepper
 2 c. hot cooked rice. 

 Beat eggs well. Oil loaf pan well, bottom and sides. Pour in beaten
 eggs. Set in  a pan of hot water up the sides about 2 inches. Bake
 in moderate oven till just set ,about 20-25 minutes. Cut the cooked
 eggs into small squares about 1 inch. In 10 inch skillet over medium
 heat, in melted butter or margarine, cook onion, pepper, garlic,
 salt, rosemary and paprika until onion and pepper are soft, about
 5 minutes, stirring occasionally. add tomatoes with their liquid
 and eggs. simmer gently, covered, 10 minutes until thoroughly
 heated. To serve, Spoon egg mixture over rice or vegetables , or
 mashed potatoes and sprinkle on fresh grated black pepper.


Country Butter

This recipe originated during W.W.II as a “butter stretcher”.It is
a healthier alternative to in today's butter spreads, and to the
concentration of saturated fats found in pure butter. All natural with a butter taste...try it!

1 lb. unsalted butter, softened
1 c. canola oil
1 c. buttermilk

Whip ingredients together. Store in a tightly covered container for up to 1 month.

Peek-A-Boo Eggs

 1 slice bread
 2 tsp. butter (approximately)
 1 egg
 nonstick cooking spray

 Use a small glass to cut a whole in the center of the bread.  Butter
 both sides of the bread, (and the "circle" if you wish)

Over medium heat in a nonstick pan sprayed with nonstick cooking
spray, toast bread until golden, turn over and toast other side.(You can toast the circle at the same time).

 After both sides are toasted, while the bread is still in the pan,
 and the heat is still on, crack the egg and deposit into the whole
 in the center of the bread.

 Cook until the white is firm on the bottom, then flip the egg/toast
 combination over and continue cooking on the other side until the
 egg is done to your liking.

Scotch Eggs

 2 tsp. flour
 salt and pepper
 3 hard boiled eggs
 1 drop  hot sauce
 1/2 lb. sausage
 1  egg, beaten
 bread crumbs

 Season flour with salt, pepper and paprika. Roll the shelled eggs
 in flour. Add drop of hot sauce to sausage, divide into 3 equal
 parts and cover each egg as evenly as possible to keep egg shape.
 Brush with beaten egg. Roll in bread crumbs. Bake at 350º
 for 30-35 minutes.

Easy Morning Scrambled Egg Casserole

1/2 c. butter
2 tbs. flour
1/2 tsp. salt
1/2 tsp.  pepper
2 c.  milk
1 c.  mozzarella, shredded
1 c.  cooked ham, cubed
1/4 c. green onions, sliced
12  eggs, beaten
1/4 c.  fresh mushrooms, sliced
1 1/2 c.  soft bread crumbs


Preheat oven: 350º
Serves: 6-8 people

1.In a medium saucepan, over medium heat, melt 2 tbs.. butter; add flour, salt, and pepper and stir with a whisk until mixture is well blended and begins to bubble
2.Gradually add milk; cook until thickened and bubbly, whisking constantly.
3.Once thickened, remove from heat and stir in cheese until until cheese is melted.Set aside.
4.In a large skillet, melt 3 tbs.. butter. Sauté ham and onions until ham is lightly browned.
5.Add eggs, and stir until the begin to set, about two minutes. Add the mushrooms and the cheese sauce, mix well.
6.Pour egg mixture into a well greased 11 x 7 inch baking dish.
7.In a medium saucepan, melt remaining butter, toss with bread crumbs. Sprinkle over top of casserole.
8.Cover and refrigerate or overnight
9.Bake uncovered at 350º for 25-30 minutes or until top is golden brown.

Creamed Hard Boiled Eggs

 6 hard-boiled eggs
 3 tbs. butter
 1 c milk
 3 tbs. flour
 1/4 tsp. salt

 Peel eggs and slice into 1/4 inch thick rings.  Melt 3 tbs. butter in
 skillet.  Add 1 c. milk Gradually stir in 3 tbs. flour.  Stir and cook
 until the gravy begins to thicken (5 min).  Add eggs.  Season with
 salt, pepper, rosemary, thyme.  Serve on hot fresh biscuits.

Farmers Breakfast

4  potatoes; medium
4  bacon; strips, cubed
3  eggs; large
3  tbs. milk
1/2  tsp. salt
1  c. ham; cooked, small cubes
2  tomatoes; medium, peeled
1  tbs.  chives; chopped 

 Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set
aside to cool. Slice potatoes. In a large fry pan cook bacon until  transparent.
Add the potato slices; cook until lightly browned.  Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the fry pan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Maple Toast and Eggs

 12 bacon strips, diced
 1/2 c. maple syrup
 1/4 c. butter or margarine
 12 slices white bread
 12 eggs

 Cook bacon until crisp, drain on paper towels.  In a small saucepan, heat syrup and butter until the butter is melted;set aside.  Trim crusts from bread, then flatten the slices with a rolling pin.
 Brush one side with syrup mixture.  Then press each slice into an ungreased muffin cup with syrup side DOWN.  Divide bacon among muffin cups.  Carefully break one egg into each cup.  Sprinkle with salt and pepper if desired.  Cover with foil and bake at 400ºfor 18 - 20 minutes (or until eggs reach desired doneness).  Serve immediately.

Breakfast Casserole Supreme

 1/2 stick margarine
 1 small sweet onion, chopped
 1 small green pepper, chopped
 2-3 medium tomatoes, chopped
 1 24 ounce bag frozen hash brown potatoes
 12 eggs, beaten
 1/2 to 1 pound cubed ham, thin sliced ham, crumbled bacon or sausage
 3 c. Cheddar cheese, shredded

 Melt margarine and place in bottom of 9" x 13" baking pan. Spread
 potatoes (still frozen is okay) in bottom of pan. Sprinkle chopped
 vegetables over potatoes. Add salt and pepper to taste. Sprinkle
 meat over potatoes and vegetables

 Pour beaten eggs over potatoes. Bake at 350 for 45 minutes. Remove
 from oven and sprinkle cheese evenly over top. Bake another 5-10
 minutes or until cheese is hot and bubbly

 Remove from oven and let set for approximately 5 minutes. Cut into
 2 1/2" - 3" squares and serve with spatula.

Scrambled Eggs And Ham

2  oz.  boiled ham cut into strips
2  tbs.  sliced green onion
1  tbs.  butter or margarine
1/4  tsp. dried basil, crushed
4  large beaten eggs
1/4  c. whole milk
1/4 c.  shredded cheddar cheese

In a 7 inch pie plate combine ham, green onion, butter or margarine and basil.
Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

Overnight Apple French Toast

1 c. packed brown sugar
1/2 c. butter
2 tsp. light corn syrup
2 large granny smith apples
3 eggs
1 c. milk
1 tsp. vanilla
9 slices french bread -- (3/4 inch thick-day -- old)

                                           1 c. applesauce
                                         10 ounces apple jelly
                                         1/2 tsp. cinnamon
                                         1/2 tsp. ground cloves


In a small pan cook brown sugar, butter, and syrup until thick, about five minutes.
Pour into ungreased 9 x 13 inch baking pan. Arrange peeled apple slices on top of "caramel" on pan bottom.
In a bowl beat eggs, milk, vanilla. Dip bread slices into the mixture for 1 minute and place bread slices on top of apples.
Pour any remaining mixture over bread.
Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking, then bake uncovered at 350º  for 35-40 minutes.
Combine syrup ingredients in a medium saucepan stirring frequently until hot. Serve over french toast. 

Country Griddle Cakes

nonstick spray
1 1/4 c. all-purpose flour
1 1/2 c. buttermilk
1/3 c. instant Cream of Wheat (dry)
1 egg
1/3 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 c. vegetable oil
1/2 tsp. salt 

Preheat a skillet over medium heat. Apply nonstick spray. Combine all
ingredients in a large bowl with a mixer set on high speed. Mix until
Pour the batter by 1/3 cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown. Repeat with remaining batter. Makes 8-10 pancakes.

Breakfast Ham Ring

  10  eggs
  1  lb. ground, fully cooked ham
  1  lb. bulk pork sausage
  1 1/2 c. soft bread crumbs
  1/2   c. milk
  2  tbs. dried parsley flakes
  1  tbs. prepared horseradish

In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread crumbs, milk,parsley and horseradish; mix well. Press into a greased  6 cup ring mold. Bake at 350º for 1 1/4 hours. Towards the end of the baking time, prepare scrambled eggs with the remaining eggs,  seasoning as desired. Remove ring from oven and drain juices; unmold into a serving platter. Fill the center with scrambled eggs. Serve  immediately.

Breakfast Fruit

Mix together:

1 can pear halves, undrained, diced
1 can pineapple chunks, undrained
1 can fruit cocktail, undrained
1 pint of fresh strawberries, sliced
2 bananas, sliced
2 apples, cubed (Gala or Fuji are best, if you have these in your area; if  not,Delicious are fine)
1/2 c. maraschino cherries
1 - 3.5 oz package of instant vanilla pudding, dry

Toss all fruits well with dry pudding mix.
Cover and refrigerate overnight.

Note: I have successfully used other fruits,including frozen blueberries and mandarin oranges in this mixture. Use what you have on hand.

Basic Cheese Puff Breakfast

  5  slices bread; cubed
  1/2  lb.  sharp cheese; grated
  2  c. milk
  3   eggs
  1/2  tsp. salt
  1/2  tsp. dry mustard

                                ----ADD 1 OF FOLLOWING ADDITIONS---
  1 lb . sausage; fried, drained, crumbled
  2  c.  ham; cubed

                              ----OPTIONAL EXTRAS----
  1  mushrooms
  1  chilies
  1  Worcestershire sauce

Mix bread cubed and cheese and place in a buttered, 9x9-inch baking
Mix the remaining ingredients, including meat and any  extras, and pour over the bread and cheese. Cover and let sit in the refrigerator overnight. Bake at 350º for 45 minutes to 1 hour, or until set and golden brown on top. Serves 6-8.



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