2 tb Butter

Small clove garlic, minced

1/2 lb Mushrooms, sliced

4 x Eggs, lightly beaten

2 tb Milk

1/2 ts Salt

1/4 ts Crushed dried basil or

3/4 ts Minced fresh basil……….

1 ds Freshly ground black pepper

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly.

Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.

In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately

1 tablespoon minced dill — optional chives or basil

2 tablespoons grated swiss cheese — (up to 3) — parmesan or cheddar

–or other filling like smoked salmon and ricotta cheese
–prosciutto and black olives

1 tablespoon unsalted butter

salt and pepper

Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include

Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet

Hold the right top or side third of the omelet towards the center, then roll it over onto other third.

Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate.

3 tablespoons Flour

3 tablespoons Milk

1 Egg

1 Egg yolk

1 tablespoon Butter

1 teaspoon Vanilla

1/4 teaspoon Almond extract

1/4 cup Almonds — grind/toast

24 Mini crepes

sweet Chocolate squares — shaved

In small saucepan combine sugar and flour. Add milk and cook and stir until thickened and bubbly, then cook 2 minutes more. Beat egg and yolk together slightly; gradually stir in 1/2 of the hot mixture into eggs. Return all to saucepan. Cook and stir just to boiling. Remove from heat, beat smooth.Stir in remaining ingredients except chocolate; cool. Spread 1 tablespoon filling on unbrowned side of 24 mini crepes; fold in quarters. Place in ungreased pan and heat uncovered in 350 oven 10 minutes. Garnish with shaved chocolate

2 tb Sugar

1 ts Vanilla

1/4 ts Salt

3 c Corn flake cereal; crushed

8 sl French bread; (3/4-inch thick)

In shallow bowl, combine eggs, milk, sugar, vanilla and salt. Mix well. In separate bowl, place crushed cereal. Dip bread into egg mixture, then into crushed cereal. Place on greased 15×10″ baking sheet. Cover. Refrigerate overnight. Bake at 425~F for 15-20 minutes or until golden brown, turning once. Serve with favorite fruit syrup or fresh fruit.

2 Garlic cloves; minced

1/4 c Onion; chopped

1 ts Fresh sage; chopped

1 ts Fresh thyme; chopped

1 ts Fresh basil; chopped

1/2 ts Salt

1/4 ts Black pepper

1/4 c Soda cracker crumbs

1 tb White wine or water

Mix all ingredients thoroughly with a spoon or your hands; shape into patties or links and brown in a skillet, or use as bulk sausage in recipes. Recipe from Elizabeth Garner/Sacramento, CA. In “Kitchen Table: Where Herbs and Spices Make a Difference” column in “The Herb Companion.” Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84.

2 ts Baking powder

1/2 ts Salt

2 tb Sugar

3 Eggs — separated

1 c Sourdough starter

3/4 c Milk

6 tb Butter — melted

Sift flour with baking powder, salt and sugar. Beat egg yolks, add butter, starter and milk. Stir into flour mixture. Beat egg whites till stiff peaks form and then fold into batter. Spoon into preheated Belgian waffle iron, either well buttered or teflon (I oil my teflon!) Bake about 5 minutes or until beautifully golden brown! Let me know if you try these. I guarantee you’ll never make another waffle recipe again! There are NO calories in these…it’s all the good stuff you put on top!!!

1 slightly beaten egg

1/2 cup skim milk

1/2 teaspoon baking powder

1 cup cooked rice

1 tablespoon prepared mustard

1/2 cup flour

2/3 cup drained whole kernel corn

Combine cottage cheese and eggs; stir in milk, rice and mustard. Combine flour and baking powder. Add to cottage cheese mixture; stir until smooth. Stir in corn. Drop by heaping tablespoons onto a hot non-stick griddle; cook until br own on both sides.

(123 calories per serving) 1 serving=1 Bread exchange 1 Lean Meat exchange

1/4 ts Salt

2 1/4 c Water

1 tb Butter or margarine

1/2 c Chopped prunes

-OR- seedless raisins 1 ts Cinnamon

Combine all ingredients in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired. Microwave Oven Instructions: Combine all ingredients in deep microproof baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Fluff with fork. Each serving provides: * 166 calories * 2.7 g. protein * 2.6 g. fat * 33.7 g. carbohydrate * 114 mg. sodium * 5 mg. cholesterol NOTE: Optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe, the first ingredient choice is used for calculation. Source: The USA Rice Council

1/2 c White flour 1 c Milk

3 ts Baking powder 1/2 ts Salt

3/4 c Melted shortening 1 tb Sugar

Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings.

2 tb Finely chopped red onion

1 Pickled or fresh jalapeno Chili, or to taste, seeded And minced (wear rubber Gloves)

2 tb Minced fresh coriander (cilantro)

1 tb Fresh lime or lemon juice

OMELET
4 lg Eggs

2 tb Water

1 tb Unsalted butter

3 Slices of lean bacon, Cooked and crumbled

1 sm Avocado (preferably California) peeled and Chopped in half-inch cubes

1/2 c Coarsely grated Monterey Jack (about 2 oz)

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN