1 cup low-fat milk
1 egg
1 banana diced
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup whole wheat flour
1 Tbs. sugar
1 Tbs. vegetable oil
1-1/2 tsp. baking powder
1 tsp. soft margarine
sprig of mint (optional)

In a blender or food processor, blend together flour, cornmeal, whole wheat flour, sugar and baking powder. Add egg, milk and oil; process until mixed. Stir in banana.

Heat hot skillet over medium heat until hot; add margarine. Pour in batter, 1/4 cup for each pancake; cook for about one minute or until bubble forms on the surface and underside is golden color. Turn and cook until bottom is browned.

1 T bone steak, 1" thick
Salt and Pepper

Place meat on the unheated rack of a broiler pan, broil 3 inches from the heat. Broil for 8 to 12 minutes (Rare), 13 to 17 minutes (Medium), or up to 22 minutes (well done). Turn meat over once halfway through the cook time.

Season with Salt and Pepper, or steak sauce. Garnish with parsley and/or a slice of orange.

2 eggs
1 tsp. butter, margarine, or nonstick cooking spray

Melt the butter or margarine in a small skillet over medium heat. Add eggs. When whites are set, add 1tsp. water. Cover and cook to desired doneness (approx. 2 minutes for soft, 4 minutes for firm)

6 eggs
1/3 cup milk
1/4 tsp. salt
1 Tbs. butter or margarine
dill weed to taste
pepper
powdered ranch dressing mix (optional)

In a bowl beat together eggs, milk, dill, salt and a dash of pepper (or substitute the salt and pepper with the powdered ranch dressing mix). In a large skillet melt the butter or margarine over medium heat; pour in egg mixture. Cook, without stirring, till mixture begins to set on the bottom and around the edge.

Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughout but are still glossy and moist. Remove from heat immediately.

fresh strawberries, sliced
granulated sugar
red food coloring, optional

Place fruit in pot and fill with water until the fruit is covered. Boil on a low simmer for about a half-hour to an hour or until fruit is soft and can be mashed. Strain pulp through colander (not sieve). Add 1-1/2 to 2-1/2 cups of sugar per cup of fruit according to taste. It is not necessary to can the syrup; just cool, put into any size jar and freeze.

8 oz. Fresh strawberries
1 cup whipping cream
2 Tbs. sugar
1/2 tsp. vanilla

Wash strawberries thouroghly, and dry, retain stems.

In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer, on medium speed till soft peaks form. Makes 2 cups.

1-3/4 cups all-purpose flour
3/4 cup fresh or frozen blueberries
3/4 cup milk
1/3 cup sugar
1/4 cup cooking oil
1 beaten egg.
2 tsp. baking powder
1/4 tsp. salt

In a mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir untill just moistened (batter should be lumpy), fold in blueberries. Lightly grease muffin cups, or line with paper bake cups; fill 2/3 full. Bake in a preheated oven at 400F about 20 minutes, or till golden. Remove from pans; serve warm

1-1/2 cup live beetle larvae

Remove the head, thorax and legs, purée and serve.

2 cups all-purpose flour
l/3 cup granulated sugar
2 tsp. baking powder
l/8 tsp. salt
l/3 cup chilled, unsalted butter
1 egg, beaten
l tsp. vanilla
l/2 cup heavy whipping cream

In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over-mix this mixture.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about l l/2 inches thick. Cut the dough into rounds with a cookie cutter. Place the scones on a parchment paper lined baking sheet or else a lightly greased pan. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.

Bake at 375 degrees for approximately 15 minutes or until lightly browned.

2 English muffins
8 slices Canadian bacon
4 eggs
3 egg yolks
I - 2 tsp. instant chicken bouillon granules
1/2 cup butter
1 Tbs. lemon juice
1 Tbs. water
salt
white pepper
cayenne pepper or paprika to taste

Split English muffins. Place muffin halves and Canadian bacon on a baking sheet. Bake in a 350F oven for 10 to 15 minutes or till muffins are toasted and bacon is hot. Keep warm.

Lightly grease a saucepan, if desired, using a 2-quart pan. Add water to half-fill the pan; stir in bouillon granules. Bring water to boiling. Reduce heat to simmering (bubbles should begin to break the surface of the water).

Break I egg into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or to desired doneness. Remove with a slotted spoon. Place eggs in a large pan of warm water to keep warm while preparing the Hollandaise sauce.

To make the Hollandaise sauce, divide the butter into thirds and bring to room temperature. Then, in the top of a double boiler, combine egg yolks, water, lemon juice, a dash of salt and white pepper and add one piece of the butter. Place over boiling water, taking care that the upper pan doesn't come in direct contact with the water. Cook, stirring rapidly, until the butter melts and the sauce begins to thicken.

Add the remaining butter, one piece at time, stirring constantly. Cook and stir till the sauce thickens (1 to 2 minutes). Immediately remove from heat. If sauce becomes too thick or curdles, immediately beat in 1 to 2 tablespoons of hot tap water.

To serve, top each muffin half with 2 slices of bacon and an egg; spoon sauce over eggs. Sprinkle with paprika or cayenne pepper and garnish with orange slices and parsley, if desired.

2 Eggs
1 tsp. Margarine or butter, or nonstick spray coating

In a large skillet melt margarine or butter over medium heat (Or, spray a cold skillet with nonstick coating, then heat.) Add eggs. When whites are set, flip eggs, and cook for an additional 30-40 seconds. Whites should be completely cooked, yet the yolk is still runny

8 oz. thinly sliced lean deli corned beef
1 lb. small red potatoes (about 8 potatoes),thinly sliced
1 cup thinly sliced leek (about 1 medium)
1 10-oz. bag angel hair slaw
1 tbs. vegetable oil
6 tbs. red wine vinegar
2 tsp. spicy brown mustard
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper

Cut corned beef slices crosswise into thin strips; set aside.

Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well blended and wilted. Serve immediately.

pre-made biscuit dough
sausage links
OR
small cocktail wieners

Prepare Sausage according to instructions. Roll the pre-made biscuit dough out oblong and then flatten to wrap spiral around the sausage links/cocktail wiener. Place in a baking dish that has been lightly oiled. Bake for about 10 minutes or until biscuits are golden brown.

Serve with condiments of choice.

Filling:
16oz cottage cheese
2 egg yolks
3 Tbs. sugar
1 Tbs. orange peel
1/2 cup chopped almonds

Blueberry Sauce:
1/4 cup sugar
1 Tbs. cornstarch
1/3 cup orange juice
2 cups blueberries
sour cream
1/2 cup toasted sliced almonds

Crepes: Combine all ingredients in blender to form batter. Whirl until smooth. Let batter rest about one hour in refrigerator. Spray crepe pan with Pam and heat over medium heat. Add 3 to 4 Tablespoons batter to pan, tilting to make even layer. Cook on one side only. When the bottom begins to brown, turn onto a sheet of wax paper. Repeat with remaining batter. Put wax paper between each crepe and stack.

Filling: Combine cottage cheese, egg yolks, sugar and orange peel in blender; until smooth. Add almonds and process until smooth. Place 2 heaping Tablespoons of filling on crepe. Roll and place on a baking sheet. Place in 300F oven for 15 minutes until warm. Serve with blueberry sauce. Top with a dollop of sour cream and toasted almonds.