Title: RANCH STYLE BRUNCH EGGS
Categories: Cheese/eggs
Yield: 4 servings

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

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

—–

Title: VICKI LAWRENCE’S CHOCOLATE CHEWIES
Categories: Cookies, Celebrity
Yield: 4 Dozen

1/2 c Unsalted butter
4 (1 oz.) squares unsweetened
– chocolate
2 1/2 c Sugar
1/2 ts Salt
1 1/2 ts Vanilla
3 Eggs
2 c Flour
2 ts Baking powder

Cream butter in bowl. Melt chocolate in double boiler. Blend into butter
with 2 cups sugar. Beat in eggs, one at a time. Add vanilla. Sift flour,
baking powder and salt together; add to chocolate mixture. Chill dough 2
hours. Form into balls; roll in rest of sugar. Place 2 inches apart on
ungreased cookie sheet; bake 10 minutes at 350 degrees. Don’t overbake;
cookie should be chewy. Makes 50 cookies. Formatted by Mary Wilson,
BWVB02B.

—–

Title: CAT POOP COOKIES
Categories: Cookies, Kids, Chocolate
Yield: 1 servings

MMMMM——————-CHOCOLATE INGREDIENTS————————
1/2 c Honey
2/3 c Butter, margarine, or lard
1 Egg
1 ts Vanilla extract
-OR- peppermint extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grape-nuts ™ cereal

MMMMM——————GINGERBREAD INGREDIENTS———————–
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine, or lard
1 Egg
2 1/3 c Whole wheat flour
Ginger, cinnamon, cloves
– to taste
-(maybe 1/2 tsp each)
Grape-nuts ™ cereal

MMMMM————————–MIX-INS——————————-
Coconut; (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spagetti or ramen noodles
– cooked – (roundworms)
Corn
Peanuts
“puffy pastel things”; *
-find at Chinese restaurants

*NOTE: "puffy pastel things are to look like the cat ate styrofoam
packing pellets-i haven’t tried this

to make: microwave the honey till it bubbles (about 1 minute). add the
butter,(i’ve been told using lard makes for a more realistic texture
and softer cookie) and the molasses, if any. add the egg, mix well,
then mix in all the other stuff. add mix-ins of your choice to some
or all of the batter.

chill 1 hour in the freezer or several hours in the fridge. roll
dough logs of random length and the diameter of cat poops. roll logs
in grape- nuts and bake at 350 degrees till done (maybe 10 to 15
minutes but with my flaky oven you never know).

serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop. i hear you get lovely effects by decorating the box and
scoop with melted chocolate or pudding. i imagine brown sugar might
work as a substitute for the new clumping litters, but i havent tried
it. this recipe worked especially well at the halloween party where
the table was already decorated with plastic flies.

From: Anne P. Mitchell JD k

MMMMM

Title: Pepper’s Tuna Casserole
Categories: Diabetic, Fish, Cheese, Low-fat/cal
Yield: 8 servings

6 1/2 oz Water-packed tuna; Salt; to taste
1/2 c Onion; diced Pepper; to taste
6 oz Egg noodles; 2 sl Light sandwich cheese;
1 cn Light cream ofmushroom soup;

Cook noodles; drain. Mix in all ingredients and top with the cheese.
Bake at 350 degrees for about 45 minutes to 1 hour.

Nutrients per serving: Calories 72, fat 3g, cholesterol 5mg,
carbohydrate 3g, sodium 146mg. Exchanges: Meat 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Warm Crab Dip

Recipe By : Betsy Burtis
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz cream cheese
1 Tb milk
6 1/2 ozs flake crab — picked over
2 Tbs onion — chopped
1/2 tsp horseradish
1/4 tsp salt
1 dash pepper

Mix all ingredients together by hand or with mixer. Put into shallow dish.
Sprinkle with 1/3 cup slivered or sliced almonds. Bake at 375¼ for 15-20
minutes, until bubbly and almonds are golden brown.

– – – – – – – – – – – – – – – – – –

Per serving: 1016 Calories; 88g Fat (76% calories from fat); 28g Protein; 34g
Carbohydrate; 281mg Cholesterol; 2428mg Sodium

Title: Egg Pizza Roll-Ups
Categories: Pickell
Yield: 4 Servings

8 Eggs
3/4 c Thick pizza sauce, divided
Salt Pepper to taste
Pinch ea. of basil oregano
Butter
4 Fresh pita breads,7-inch
1 1/2 c Shredded mozzarella cheese
1 Green pepper,cut into
1/2-inch cubes
1 c Fresh mushrooms,sliced
Cayenne pepper to taste

In a small bowl, combine eggs, 1/4 cup pizza sauce,salt,pepper,basil
and oregano. Beat with a fork until eggs are blended. Heat 6-inch
skillet over medium-high heat. Add 1/2 tsp butter. When butter is
melted, pour in 1/4 cup egg mixture. As eggs begin to set, lift edges
to allow liquid eggs to run under onelette. When eggs are set, slip
spatula under and slide omelette out of pan. Repeat with remaining
egg mixture. With a small knife, cut all around pita breads and
separate halves. Lie flat on work surface. Place an omelette on each
pita round. Spread 1 Tbsp pizza sauce over each. Sprinle with cheese.
Arrange a few piecesof pepper and mushroom slices in a row on each
pita. Sprinkle with cayenne pepper. Fold pita bread over and roll up
tightly. Serve immediately or to melt cheese, wrap in plastic wrap
and microwave on medium for 20 seconds. Roll-ups may be sliced and
served as appetizers.

To make ahead, wrap roll-ups in plastic wrap and keep refrigerated.
Serve hot or cold. To reheat, place two roll-ups in microwave oven.
Microwave on medium until hot, 30 to 45 seconds.

TIP: Make omelettes ahead, wrap individually and refrigerate up to 2
days or freeze. Ready to serve roll-ups may be kept inthe
refrigerator for one day.

Submitted by Kathleen Pickell

MMMMM

Date: Tue, 17 Jan 95 10:17:00 EST
From: “Anne.Cox” <20676AC@msu.edu>

This is a variation of something my grandmother used to make with h*m hocks.
It’s a long way from the original. This makes approx. 5 qts., enough to
freeze half or feed a crowd.

Hopping John in a pressure cooker

2 c brown basmati rice
1/2 c wild rice
1/2 lb. frozen black-eyed peas
10 oz. bag frozen mustard greens
10 oz. bag frozen collard greens
5 1/2 c water
Spices: 1 t basil, 1 t garlic powder, 1 t to 1 T Old Bay seasoning
2 cans stewed tomatoes with liquid

Put the water in the cooker, turn burner to high. Stir in spices. Rinse
rices and put in cooker. Throw in black-eyed peas, greens, and stewed
tomatoes. Bring to simmer with the top off, stirring occasionally, until
frozen stuff has thawed somewhat and greens are separated. Lock the lid down,
bring to high pressure. Cook at high pressure for 30 minutes, remove from
heat and allow natural pressure release. Adjust seasoning if necessary.
Tobasco sauce is a must on the table.

menu suggestions: spicy tomato soup (I’m busy trying to defat one that had
peanut butter in it)
tossed salad with romaine lettuce, canned beets, and
artichoke hearts – raspberry vinaigrette dressing
corn bread or a crusty garlic bread
baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.