This is a TNT recipe.  Great for Sunday mornings, make it the night before and
just pop it in the oven and head off to church or wherever. Especially good
now that
fresh blueberries are available.

Blueberry Stuffed French Toast
Hennessey House Bed & Breakfast
Napa, California

9 eggs
1 1/2 cups milk
1/3 cup maple syrup
1 8oz. package of cream cheese
1 package of sliced sourdough bread
1 package of frozen blueberries
( half of the bag will be for the sauce)

Grease the bottom of one pyrex dish (9" x 13"). Cut off the crust of each
piece of bread, approximately 18 slices. Spray your dish with Pam cooking
spray, and layer the bottom of the dish with half of the bread. Cut your
cream cheese into one-inch squares and sprinkle over the entire layer of
French bread. Take half of the bag of berries and sprinkle over the cream
cheese. Add your second layer of bread on top of your cream cheese and
berries.

Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a
large bowl and pour over the top layer of bread. Cover and refrigerate
overnight until ready to bake. Bake covered with foil for about one hour or
more in a 375-degree oven. Remove the foil during the last 15 minutes until
lightly browned and the top of the bread in the center feels slightly dry.
Serves 10

Blueberry Sauce

1/2 cup of sugar
1/2 cup of water
1/2 bag of frozen blueberries
1/2 tablespoon cornstarch


Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the
berries and reduce heat when mixture returns to a boil. Simmer for about 15
minutes. Just before serving, thicken with a lump-free mixture of cornstarch
and a small amount of water. Stir constantly until thickened to desired
consistency. The cornstarch reacts to boiling water, add your mixture at the
boiling point. Sauce is done when it coats the back of a spoon! This can be
done the night before and stored in the refrigerator.

Dee

From 104 Things to do with a Banana,
http://www.dmgi.com/bananas.html

Banana Doughnuts

5 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon nutmeg
1/4 cup shortening
1 cup sugar
1-1/2 teaspoon vanilla
3 eggs, well beaten
3/4 cup mashed bananas (about 2 good-sized bananas)
1/2 cup buttermilk
1/2 cup flour for rolling
Deep oil for frying


Sift flour, measure and resift 3 times with baking powder, soda,
salt, and nutmeg. Cream shortening, blend in sugar, add vanilla,
and eggs, and beat until light and fluffy. Add combined bananas
and buttermilk, and stir until well mixed. Add flour mixture in 3
or 4 portions, stirring thoroughly after each addition.
Chill before rolling. Remove 1/4 of dough from refrigerator at a
time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness,
and cut with floured 2-1/2 inch doughnut cutter.
Fry in deep oil heated to 375 deg F. until golden brown, then
lift out and drain on absorbent paper. If desired, the dough may
be covered tightly and kept in the refrigerator for 1 to 2 days,
to be fried as needed.
Yield: about 3-1/2 dozen

This is a yummy healthy bread and the kids will love it toasted.

Christmas Fruit Bread
1-1/2 lb load

3/4 cup water
2 tablespoons canola oil
2 tablespoons maple syrup
1 large egg (or 1/4 cup liquid egg substitute)
1 teaspoon vanilla extract
2-1/4 cups unbleached flour
3/4 cup whole wheat flour
2 tablespoons powered milk
Grated zest of 1-1/2 lemons
1 teaspoon cinnamon
1/4 teaspoon cardomon (I've left this out as I can't see paying
$5 or more for  something I needed only a tiny amount of!)
1-1/4 teaspoons fine sea salt
2 teaspoons active dry yeast
1/4 cup raisins
1/4 cup chopped dates
3 tablespoons chopped dried apricots
1/3 cup chopped dried apples

Put all the ingredients, except the dried fruits,  in the order
listed, or in the order recommended by your manufacturer.  Select
Fruit & Nut setting.  Add the dried fruits when the machine
beeps, about 12 minutes after starting.

Debbie

This is my favorite raisin bread recipe for my bread machine.  I
imagine if you wanted to, you could make this recipe by hand,
just letting it rise twice and baking it in the oven.

Raisin Bread
from the Breadman's Healthy Bread Book
1-1/2 lb loaf

1 cup plus 2 tablespoons water
2 tablespoons canola oil
2 tablespoons honey
2-1/2 cups unbleached flour
3/4 cup whole wheat flour
3 tablespoons powdered milk
1 teaspoon cinnamon
1-1/2 teaspoons fine sea salt
2 teaspoons active dry yeast
3/4 cup raisins

Put all the ingredients, except half the raisins, in the pan in
the order listed or in the order recommended by your
manufacturer.  Select Fruit & Nut setting or equivalent setting.
Push Start.  Add the remaining raisins when the machine beeps,
about 12 minutes after starting.

Debbie

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Morning Muffins

2 cp whole wheat flour
1 cp sugar
2 tsp baking soda
2 tsp ground cinnamon
2 cp shredded carrots
1/3 cp dried apricots, chopped
1/3 cp slivered almonds
1/3 cp flaked coconut
1/3 cp semisweet chocolate chips
1 medium banana, ripe & mashed
3  eggs
1 cp vegetable oil
2 tsp vanilla

In a mixing bowl, combine flour, sugar, baking soda & cinnamon.  Add the
carrots, apricots, almonds, coconut & chocolate chips.  Stir in the banana.
  Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.
  Fill greased or paper lined muffin cups 2/3 full.  Bake at 375 degrees for
18-22 minutes.  Cool for 5 minutes; remove from pans makes 18 muffins

Orange Juice Muffins

2 cp buttermilk baking mix
2 TBSP white sugar
1  egg
1 tsp grated orange peel
1/3 cp orange juice
2 TBSP white sugar
1 tsp ground cinnamon
1/2 cp butter or oleo
1/2 cp honey

Preheat oven to 400 degrees.  Grease bottoms only of 12 medium
muffin cups.

Mix baking mix, 2 TBSP sugar, the egg, orange peel and orange
juice.  Beat
vigorously for 30 seconds.

Fill muffin cups about 2/3 full.  Mix 2 TBSP sugar and cinnamon
and
sprinkle each muffin with about 1/2 tsp of sugar mixture.  Bake
15 minutes.

Honey spread: mix 1/2 cup butter with 1/2 cup honey

* Exported from MasterCook *

                           Cherry Oatmeal Muffins

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Breads/ Muffins                 Breakfast/ Brunch
                 Cherry Marketing Institute

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  old-fashioned or quick-cooking oats --
uncooked
   1                cup  all-purpose flour
      1/2           cup  firmly packed brown sugar
   1 1/2      teaspoons  baking powder
      1/4      teaspoon  ground nutmeg
      3/4           cup  buttermilk
   1                     egg -- slightly beaten
      1/4           cup  vegetable oil
   1           teaspoon  almond extract
   1                cup  frozen tart cherries -- coarsely chopped

Put oats, flour, brown sugar, baking powder and nutmeg in a large
mixing
bowl; mix well. Combine buttermilk, egg, oil and almond extract
in a small
bowl. Pour buttermilk mixture into oats mixture; stir just to
moisten
ingredients. Quickly stir in cherries (it is not necessary to
thaw cherries
before chopping and adding to batter).
Spray muffin pan with nonstick spray. Fill muffin cups two-thirds
full. Bake
in a preheated 400º oven 15 to 20 minutes.

Description:
   "Perfect for breakfast-on-the-run or lunchbox treats."
Source:
   "Cherry Marketing Institute"
S(Internet recipes):
   "http://www.cherrymkt.org/index.html"
Yield:
   "12 muffins"

                                     - - - - - - - - - - - - - - -
  - - - -

Per serving: 2045 Calories (kcal); 67g Total Fat; (29% calories
from fat);
40g Protein; 326g Carbohydrate; 193mg Cholesterol; 1031mg Sodium
Food Exchanges: 10 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4
Fruit; 12 1/2
Fat; 7 Other Carbohydrates

NOTES : 1 cup canned tart cherries, drained and coarsely chopped,
may be
substituted for 1 cup frozen tart cherries.

I wanted to let you know that we now have archives at eScribe (www.escribe.com)
that are fully searchable.  The URL is at the bottom of every post.

Debbie Adams
Listmommy

Thanks for the breakfast casserole recipes!!  I can't wait to try them out!
  :-)

Quick breakfast ideas--I keep a running list of stuff to make.  (My kids
are little--3.5yo, 2yo, 2mo--so I don't have a lot of time in the morning
to do a big breakfast!)  Here are some of the things on my list: English
muffins (with scrambled eggs on the days when I have the time), bagels
(with cream cheese, cheese, or jelly), biscuits (very portable and not too
messy!), toast (with peanut butter, cheese, or cinnamon), hot cereal
(oatmeal, grits, etc.), breakfast meats (sausage, bacon, ham, smokies (in a
"blanket")), muffins (made ahead and frozen--put in frig the night before
to defrost), sweet bread, cinnamon rolls (made regular or "monkey bread"),
poptarts (this is for days when we're in a real hurry--and I get the
unfrosted kind so they don't get *quite* as much sugar), donuts (made from
canned biscuits), and Morning Rolls (another breakfast casserole-type thing
you make the night before--let me know if anyone wants the recipe).

Caroline


> Message: 4
>    Date: Thu, 1 Jul 1999 10:49:12 -0400
>    From: "Jeffrey Moist" <jeffinpa@...>
> Subject: Re: Welcome to Morethancereal@onelist.com
>
> Ok, I subscribed..now the problem...Does anyone have an idea for quick
> breakfasts for children who will not eat breakfast!  It has to be
> rather quick over the summer, they have day camp...When they get up
> they just want the sweet stuff and try to raid the cupcakes and chips
> before I can head them off at the pass!  ...Help!  It it a chore to
> get them to eat breakfast, but I know that it is important!  If I
> suggest fruit they look at me like I am from another planet!
> Thank you 'breakfast warriors'
> Mrs.Janice

I was sent this recipe and tried them. I took them to a family dinner and they
were a hit!

Land of Nod Cinnamon Buns

     20  frozen dough rolls (found in the freezer section by frozen bread
dough)
     1 cup brown sugar
     1/4 cup vanilla instant pudding powder
     1-2 Tablespoons cinnamon
     3/4 cup raisins
     1/4-1/2 cup melted margarine

Before bed... grease a 10" bundt pan.  add frozen dough rolls and sread evenly
around.  Sprinkle with brown sugar, instant pudding powder, cinnamon and
raisins.
   Cover with a clean, damp dish towel and let sit over night at room
temperature.
   In the morning... Preheat the oven to 350 F.  Bake for 25 min. and let sit
for 5min.  Remove buns and serve on a platter.  Your friends and family will
think your Martha Stewart.  Enjoy


--
Amanda Hostetler
"We carry checks on the bank of heaven &
never cash them at the window of prayer.
     -Vance Havner

California Egg/Sausage Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breakfast/ Brunch               California Egg
Commission
                 Casseroles                      Main Dishes


   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6              large  California Fresh Eggs
   1                cup  whole milk
   1 1/2           cups  biscuit mix
      1/2         pound  cooked, crumbled sausage
   2               cups  grated Cheddar cheese

Preheat oven to 350ºF. In a large bowl, break eggs and add milk.
Blend well.
Add remaining ingredients, mix and pour into a greased 9" × 13"
pan. Bake
about 40 minutes (or until eggs are set).

Source:
   "California Egg Commission"
S(Internet address):
   "http://www.eggcom.com "

                                     - - - - - - - - - - - - - - -
  - - - -

Per serving: 529 Calories (kcal); 38g Total Fat; (65% calories
from fat); 23g
Protein; 22g Carbohydrate; 259mg Cholesterol; 945mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 6
Fat; 0 Other Carbohydrates

NOTES : Leftovers microwave well for a quick breakfast on the
run.

This is a fast and easy brunch casserole which could also be
served for
dinner. With a tossed green salad and bread, it's a complete
meal.

Preparation time is lightening-quick and you only need one pan.
While the
mixture bakes, you can kick back and relax.

*

                               Breakfast Wrap

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Breakfast/ Brunch               California Egg
Commission
                 Eggs

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                     whole wheat flour tortilla
   2              large  California Fresh Eggs*
   2             ounces  hash browns
   1              ounce  Jack cheese -- grated

Warm tortilla.
Scramble eggs.
Fill tortilla with hash browns, scrambled eggs and cheese.
Fold and close wrap.

Source:
   "California Egg Commission"
S(Internet address):
   "http://www.eggcom.com "

                                     - - - - - - - - - - - - - - -
  - - - -

Per serving: 482 Calories (kcal); 17g Total Fat; (33% calories
from fat); 26g
Protein; 52g Carbohydrate; 384mg Cholesterol; 619mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

NOTES : Wraps are the hottest new concept around. Meals that can
be eaten out
of hand, wraps make use of the wonderful, new flavored tortillas.
Versatile
eggs can star as centerpiece of wraps twenty four hours a day and
can be used
with other ingredients to add protein and flavor. Perfectly hot!

In a message dated 7/2/99 9:53:25 AM Central Daylight Time,
msdidi_99@... writes:

<< Just make toast and pread peanut butter, no jelly.  >>
My kids like it with Jelly too.  It is good to get the pb on as soon as it
gets out of the toaster, then it is kind of melted.  If you do two slices,
you can have toasted pb & j.
My dd is the pickest eater--she likes frozen waffels, bagels with cream
cheese.  Scrambled eggs with cheese.  Just a few suggestions.
Angie in FL

Janice, my kids love cheese toast in the mornings. Best in a
toaster oven, just put a slice of cheese on a piece of bread and
melt/toast at the same time. If you don't have a toaster oven,
then toast it in regular toaster, then melt cheese in microwave.
(softens the toast a little, but still good). Quick, easy, and
they can eat it as they go out the door. They could also try
some of those readymade cereal bars, etc. But they usually have
fruit in the middle. My older kids liked peanut butter toast as
well. Just make toast and pread peanut butter, no jelly.

_________________________________________________________
Do You Yahoo!?
Get your free @yahoo.com address at http://mail.yahoo.com

Hi Janice!
  Some quick ideas for breakfast are actually typical lunch stuff! Who say's
breakfast has to be pancakes? Try sandwiches, tortilla wraps, fruit, crackers
and cheese, leftovers. My kids will eat lot's of variety if it's
something they enjoy! :o)
Tina B.

Thanks, I grew up on store bought or Pillsbury
rolls! Didn't want to ruin the shape of yummy
ingredients!



_________________________________________________________
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Get your free @yahoo.com address at http://mail.yahoo.com

The easiest way I've found to do this is to simply place a tray
or plate over the pan (using potholders) and flip!

Debbie Adams

> From: Debbie <pinkelephant10@...>
>
> I've never made homemade rolls before. Can you
> elaborate on the invert over tray part? I'd love
> to try this recipe, soon!
>
> _________________________________________________________
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> Get your free @yahoo.com address at http://mail.yahoo.com
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>

I've never made homemade rolls before. Can you
elaborate on the invert over tray part? I'd love
to try this recipe, soon!

_________________________________________________________
Do You Yahoo!?
Get your free @yahoo.com address at http://mail.yahoo.com

Butterscotch Buns

These buns are yummy, and easy to make.

Ingredients:
   1/3 cup butter or margarine
   3/4 cup packed brown sugar
   1/3 cup chopped nuts
2   cups all-purpose flour
2   tablespoons white sugar
4   teaspoons baking powder
1   teaspoon salt
   1/4 cup cold butter or margarine
1   cup milk

Directions:
1. Cream 1/3 cup butter or margarine and brown sugar together in
a small
bowl.
2. In large bowl, whisk together flour, white sugar, baking
powder, and
salt.  Cut in 1/4 cup butter or margarine until crumbly.  Make a
well in
center, and pour in milk.  Stir to make a soft dough.
3. Knead dough 8 to 10 times.  Pat or roll out on a lightly
floured surface
to a 9 or 10 inch square.  Spread with brown sugar mixture.
Sprinkle with
nuts.  Roll up as for jelly roll, and pinch edge to seal.  Cut
into 12
slices.  Place into a greased 8 inch square pan.
4. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Invert over
tray while hot, and serve.

Breakfast Pizza

1 1b. sausage or bacon, cooked and chopped
1 8 oz. can crescent rolls
2 cups mont. jack cheese, shredded
4 eggs
3/4 cup milk
1/2 tsp. oregano
1/8 tsp. pepper

Cover bottom of 139x2 pan with crescent roll dough.  Mix all other
ingredients and pour over dough.  Bake at 400 degrees for 30 minutes.
(Hint:  I usually have the bacon cooked and the cheese shredded the night
before.  Then it just takes minutes to throw together in the morning.)

  Croissant Breakfast Bake

8 oz. Canadian bacon or sausage, cooked and chopped
1 pkg. croissant rolls
2 cups shredded cheddar cheese
4 eggs
3/4 cup milk
1 onion, chopped or 1/4 cup dried onion flakes
1 green pepper, chopped (optional)

Spray 3 quart casserole dish with cooking spray.  Layer croissants in bottom
and on sides of dish.  Put bacon or sausage and then green pepper over the
croissant crust.  Beat eggs; add milk, onions, and cheese.  Mix well and
pour egg mixture over meat.  Bake at 350 degrees for 30 minutes.  May be put
together and left in refrigerator overnight and baked the next morning.
Serves 6-8.


Brunch Casserole

3/4 lb. bulk spicy sausage
6 eggs
2 cups milk
1 tsp salt
1 tsp dry mustard
2 slices white bread (cubed)
1 cup grated sharp cheese

Saute and drain sausage.  Beat eggs with milk, salt and mustard.  Layer
bread cubes, sausage and cheese in 9x13 baking dish.  Pour eggs over.  Cover
with foil or saran wrap.  Refrigerate over night.  Bake 350 degrees for 45
minutes.  Serves 6-8

Enjoy!  Cheryl

This isn't a "homemade" solution, but it does work.  My kids absolutely love
french toast sticks that you buy in the frozen food section.

.Does anyone have an idea for quick
> breakfasts for children who will not eat breakfast!  It has to be
> rather quick over the summer, they have day camp...When they get up
> they just want the sweet stuff and try to raid the cupcakes and chips
> before I can head them off at the pass!  ...Help!  It it a chore to
> get them to eat breakfast, but I know that it is important!  If I
> suggest fruit they look at me like I am from another planet!
> Thank you 'breakfast warriors'
> Mrs.Janice

Breakfast Casserole:
1 lb sausage, ham or bacon
8 eggs slightly beaten
6 slices bread, cubed
2 C. milk
1 1/2 C grated Cheddar Cheese
1/2 t. salt
pepper to taste

Cook meat and drain.  Mix all ingredients together and pour into
greased 9x13 pan.  Refrigerate overnight.  In the morning bake at 350
for 35-45 minutes, unit set and brown.
Serves 6

Our church uses this recipe for Sunrise Service Easter Breakfast!
Mrs.Janice

>   Date: Thu, 1 Jul 1999 07:51:09 -0400
>   From: "Debbie Adams" <hansful4@...>
>Subject: Favorite Pancakes
>
>This is my favorite pancake recipe from my old Betty Crocker
>Cookbook and I thought it would be perfect to start off the
>morning for our new list.  Best of all, no buttermilk is needed!
>
>If anyone else has a recipe to share or a recipe request, please
>feel free to fire away!

One of my favorite pancake variations is Peanut Butter pancakes.

Start with your basic pancake recipe (I'm partial to Bisquick pancakes).
Grab a butter knife and a jar of PB, creamy or crunchy (crunchy rules!),
and scoop up about 3-4 tablespoons of PB.  Hold to one side.

Ladle the batter onto the griddle, and lay the PB in the middle of the
neo-pancake, spreading it around a little, for about 20-30 seconds (be
gentle, though, as you could really rip apart the pancake).  Place a small
amount of fresh batter on top of the PB, enough to cover it so that when
you flip it, the PB won't burn against the griddle.

Cook as per normal.  When you cut into them, all of the melted PB will ooze
out.  PB Heaven!

Regards,


joe
joc@...

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OK--here's my first request--breakfast casserole recipes.  I'm hoping for
ones that you can put together the night before and put in the oven in the
morning.  Anyone?

Caroline

Ok, I subscribed..now the problem...Does anyone have an idea for quick
breakfasts for children who will not eat breakfast!  It has to be
rather quick over the summer, they have day camp...When they get up
they just want the sweet stuff and try to raid the cupcakes and chips
before I can head them off at the pass!  ...Help!  It it a chore to
get them to eat breakfast, but I know that it is important!  If I
suggest fruit they look at me like I am from another planet!
Thank you 'breakfast warriors'
Mrs.Janice

The texture of these is similar to creampuffs.
Beth =)

Golden Raisin Buns
2c. hot water, divided
1/2c. golden raisins (i use dark raisins too)
1/2c. butter or margarine
1t. sugar
1/4t. salt
1c. all-purpose flour
4 eggs
icing:
1T. butter or margarine
4-5t. half and half
1c. confectioner's sugar
1/2t. lemon juice
1/2t. vanilla extract

In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes.
Drain; set raisins aside.  In a large saucepan, bring butter, sugar, salt and
remaining water to a boil.  Add flour all at once; stir until a smooth ball
forms.  Remove from the heat; beat by hand for 2 minutes.  Add eggs, one at a
time, beating well after each addition.  Beat until mixture is well blended,
about 3 minutes.  Stir in the raisins.  Drop by tablespoons full 2 inches
apart onto greased baking sheets.  Bake at 375 degrees for 30-35 minutes or
until golden brown.  Transfer to a wire rack.  For icing, melt the butter in
a small saucepan; stir in cream.  Remove from heat; add sugar, lemon juice
and vanilla.  Spread on buns while still warm.  Serve warm if desired.
Yield: 20 servings.

These are the muffins I usually make to go with the baked scrambled eggs.
Beth =)

Blueberry Strusel Muffins
1/3c. sugar
1/4c. butter or margarine softened
1 egg beaten
2 1/3c. all purpose flour
4t. baking powder
1/2t. salt
1c. milk
1t. vanilla extract
1 1/2c. fresh or frozen blueberries
strusel:
1/2c. sugar
1/3c. all purpose flour
1/2t. cinnamon
1/4c. butter or margarine
In a mixing bowl, cream sugar and butter.  Add egg; mix well.  Combine flour,
baking powder and salt; add to the creamed mixture alternately with milk.
Stir in vanilla.  Fold in blueberries.  Fill 12 greased or paper lined muffin
cups 2/3 full.  In a small bowl, combine sugar, flour and cinnamon; cut in
butter until crumbly.  Sprinkle over muffins.  Bake at 375 degrees for 25-30
minutes or until browned.  Yield: 1 dozen

This needs to sit overnight, but it's wonderful.  I usually make it up on
Friday nights after dinner and stick it in the fridge to set overnight.  Then
on Saturday morning, I get up and pop it in the oven,  make some muffins or
toast, and my family has a great breakfast.  This is one of their favorites.
Beth =)

Baked Scrambled Eggs
1/2c. butter or margarine, divided
2T. all purpose flour
1/2t. salt
1/8t. pepper
2c. milk
1c. shredded velveeta cheese
1c. cubed, fully cooked ham
1/4c. sliced green onions
12 eggs beaten
1 4oz. can sliced mushrooms, drained (optional)
1 1/2c. soft bread crumbs

In 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 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 into
an 11X17 baking 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 350 degrees for 25-30 minutes or until top is
golden brown.  Sprinkle with additional green onions if desired.  Yield: 6-8
servings.

This is my favorite pancake recipe from my old Betty Crocker
Cookbook and I thought it would be perfect to start off the
morning for our new list.  Best of all, no buttermilk is needed!

If anyone else has a recipe to share or a recipe request, please
feel free to fire away!

Debbie Adams
Listmommy

PANCAKES

1 egg
1 cup all-purpose flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons shortening, melted, or vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt

Beat egg with hand beater until fluffy; beat in remaining
ingredients just until smooth.  For thinner pancakes, stire in
additional 1/4 cup mil.  Grease heated griddle if necessary.  (To
test griddle, sprinkle with few drops waters.  If bubbles skitter
around, heat is just right.)

For each pancake, pour about 3 tablespoons batter from tip of
large spoon or from pitcher unto hot griddle.  Cook pancakes
until puffed and dry around edges.  Turn and cook other sides
until golden brown.

Nine 4-inch pancakes.

Blueberry pancakes - Stir in 1/2 cup fresh or frozen blueberries
(thawed and well drained.).

Buckwheat pancakes - Substitute 1/2 cup buckwheat flour and 1/2
cup whole wheat flour for the all-purpose flour.  Use 1 cup milk.
If desired, sprinkle 1 teaspoon whole bran or wheat germ over
each pancake just before turning.

Buttermilk pancakes - Substute 1 cup buttermilk for the milk.
Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon
baking soda.

Ham pancakes - Omit sugar.  Stir in 1/3 to 1/2 cup ground or
cut-up fully cooked smoked ham.

Whole wheat pancakes - Subsitute whole wheat flour for the
all-purpose flour and packed brown sugar for the granulated
sugar.

Debbie Adams
Listmom

1 egg