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Eggs Supreme

4 beaten eggs
5 to 6 slices bacon, diced
1/8 c. onion, diced
small green pepper, diced
mushrooms, cut up
1/2 c. cottage cheese
salt and pepper to taste

Cook bacon in skillet until crispy. Remove bacon and
set aside. Drain most bacon grease; leave enough to coat
bottom of pan. Cook onion, green pepper, mushrooms until onion
is tender. Beat eggs and cottage cheese; mix well. Add bacon,
onion, green pepper, mushrooms, salt and pepper to egg mixture
and mix. Cook at medium heat until eggs start to get done.
Turn to low heat and cook until eggs appear to have a firm
texture

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Baked Bacon And Eggs

10 hard-boiled eggs
1/2 lb. fresh mushrooms
1 Tbsp. bacon fat
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 c. milk
2 tsp. chives
1 lb. bacon

Put sliced eggs in a 9-inch square baking pan. Saute
mushrooms in bacon fat and layer over eggs. Combine soup,
mayo, milk, and chives in blender. Blend briefly. Pour over
eggs and mushrooms. Cook bacon until crisp, drain and crumble.
Spoon over top of egg mixture and bake at 350 degrees for 20 minutes.
Spoon over toasted English muffins.

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Fancy Scrambled

1/4 c. green pepper
1/8 tsp. seasoned pepper
4 slices crisp bacon, crumbled
1 Tbsp. minced celery
1 Tbsp. minced carrots
8 eggs, slightly beaten
1 can cream of chicken soup
1/8 tsp. salt

Beat eggs slightly. Fry bacon crisp and crumble; set
aside. In bacon grease, fry onion, celery, carrots and green
pepper. Remove from grease and drain. Add seasoned pepper to
eggs. Add salt and mix. Pour grease from skillet, leaving
about 2 tablespoons in skillet, over low heat. Mix soup,
slightly beaten, with eggs. Mix the cooked vegetables with
eggs. Cook slowly. Lift the mixture with a spatula occasion-
ally to let the uncooked portion run under until done. Sprin-
kle crumbled bacon over top.

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Brunch Eggs

4 slices bacon, diced
1 onion, chopped
2 cloves garlic, minced or mashed
1 large can (1 lb. 12 oz.) Italian-style, pear-shaped tomatoes
3 Tbsp. chopped green chives
1/2 tsp. salt
1/2 tsp. oregano leaves
6 eggs
6 oz. Jack cheese, cut in
1/3-inch cubes (it'll make about 1 1/2 c.)
1/4 c. lightly packed chopped fresh coriander (if that's a problem to find, don't panic, parsley will do)

Use a 10-inch frying pan. If you have a good-looking frying pan, use it as a serving utensil; if you have an old, beat-up frying pan, use it as a serving utensil. These eggs are delicious and no one will care about the utensil. Another thing to realize about serving directly from the stove or oven: You can get away with any utensil if you approach the whole meal as "Country Kitchen" rather than high-luster "in Town" sophistication. In the frying pan, cook the bacon over medium heat until crisp. With a slotted spoon, remove the bacon and set aside. Add the onions and the garlic to the drippings in the pan and cook, stirring until the onion is soft. Stir in tomatoes, chives, salt and oregano. Bring to boil, stirring. Boil until sauce is mushy (about 15 minutes). Stir regularly. Reduce heat to low and carefully slip in eggs, one at a time. Do this by cracking your eggs into a plate and letting the eggs slip from the plate into the tomato sauce. Sprinkle cheese and bacon over top. Cover the pan and cook until the eggs are set, about 6 to 8 minutes. Remove from heat and sprinkle with fresh coriander. Serve from the pan.

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Bacon, Egg And Potato Fry

1 lb. bacon
4 or 5 potatoes, cubed
5 or 6 eggs

Fry or microwave bacon until crisp. In large skillet,
put enough bacon grease to fry potato cubes until done. Drain
bacon grease from pan, leaving a very small amount. Add
crumbled bacon and potatoes back to pan. Gently beat eggs and
pour over bacon mixture; cook until eggs are done. Sprinkle
with pepper.

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Breakfast Ring


graham cracker crumbs
1/4 c. sugar
1/2 c. orange juice
1 egg
2 c. buttermilk baking mix
1/2 c. finely chopped pecans
1/2 c. orange marmalade
1/2 orange
1 c. butter, softened
1 tsp. grated orange peel

Grease 10 or 12 cup microwave Bundt pan; coat with
crumbs. In medium bowl, mix sugar, orange juice and egg. Beat
in baking mix until well blended. Stir in pecans and marma-
lade. Pour into prepared dish. Microwave on Medium (50%) for
5 minutes, rotating dish after half the time. Increase power
to High (100%), microwave 1 to 5 minutes or until wooden pick
inserted in center comes out clean. Let stand directly on
counter 5 minutes. Invert onto serving plate. Remove fruit
from orange half to form a cup. Mix butter and orange peel.
Spoon into orange cup. Place in center of warm coffeecake to
serve.

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Cookie Pancakes

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here's a great tip: if you cannot find really ripe bananas, just nuke
them in the microwave for about 15 seconds and they will become super
soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix
the wet ingredients, the next 4. Whisk the wet ingredients into the
dry until just combined, then fold in the mashed up bananas and the
raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted
butter. Cook pancakes, each about 1/3 cup, until bubbles form on the
top, then turn. Cakes will cook in about 2 minutes on each side. Keep
pancakes tented with foil as they come off the griddle to keep them
hot. Serve with drizzled honey

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Western Omelet

2 eggs, beaten
3 tbsp. milk
Salt
Coarse ground black pepper
Ham slices, diced
1/4 white onion, chopped or 3 green onions
1/4 chopped bell pepper
Thinly sliced tomatoes
1 tbsp. picante sauce
1 slice American Cheese


Lightly butter a small round skillet. Pour eggs in skillet and cover. Let simmer on low heat until the egg gels. Add cheese and cover until melted (this only takes a couple of minutes), then add the chopped ingredients and picante sauce. Flip one side of egg over so that it looks like a fried pie. Some of the contents may spill out; this doesn't affect the flavor. Remove from pan before it browns and garnish with sliced tomatoes. Serve with
oven toast and jelly.

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Soda Pop Pancake Mix

2 cups Self−rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non−dairy creamer powder

TO USE THE MIX:
1 Egg
8 ounces 7−up
1 3/4 cups prepared pancake mix

THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and
creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix.

TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high
speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.

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