GRAVEYARD STEW - BILL MAYBEE

(So called because you make it when you are too dead to eat anything else.)

2 pieces of toast
1-1/2 cups milk
1 Tbsp. butter
pepper
salt

Scald milk; add butter, salt and pepper. Make 2 pieces of toast, butter them and break into scalded milk.

BREAKFAST BURRITOS - BENITA SAATVEDT - 2 servings (209 calories & 6.1 grams of fat per serving.)

1/4 cup green pepper, chopped
2 Tbsp. onion, chopped
3/8 cup frozen egg substitute, thawed
1/4 tsp. ground cumin
1 oz. chopped low sodium 93% fat free ham
2 - 6" flour tortillas
1/4 cup Monterey Jack, low fat, chopped 2 Tbsp. picante sauce

Coat a small nonstick skillet wit h cooking spray; place over medium heat until hot. Add bell pepper and onion; cook 2 minutes, stirring constantly.

Combine egg substitute and cumin; stir well and pour into skillet. Cook until almost set, stirring frequently. Stir in ham. Remove from heat; set aside and keep warm.

Wrap tortillas in foil and heat at 325 degrees for 15 minutes. Spread half of egg mixture down center of each tortilla; top with 2 Tbsp. cheese and 1 Tbsp. picante sauce. Fold sides over; serve warm. Yield: 2 servings.

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EGG MC MUFFINS - MELANIE SMITH, JENNIFER AYERS AND ALL LYNN'S KIDS

1 - 2 English muffins per person , toasted
Your choice of eggs - scrambled or fried Bacon, cooked
Sausage patty, cooked
Ham slice
Cheese slice

They do this in an assembly line fashion. One person cooks the eggs to order, another toasts the muffins , another cooks the bacon or sausage and everyone assembles their own.

OMELET - DAVID ACKERT

6 eggs (no more, no less)
1" slice from cheese block, cut into 5 squares
Salt and pepper to taste
Grating of nutmeg

Melt a small amount of butter in a non-stick fry pan. Put 5 of the eggs in a bowl; beat. Add 6th egg. Do not beat it. Stir in cheese. Pour all at once into frying pan. When bottom side is lightly browned (doesn't take long), flip and cook other side. Serve at once.

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COCOA MIXES #1 - (LIKE GRANDMA MADE) BELVA PERRY

(This is the favorite of the Bill Maybee family)

Yield: 30 cups of cocoa

1 cup cocoa
2 cups sugar
5-1/2 cups non-instant dry milk OR 7 cups instant dry milk
1 cup imitation cream
1-1/2 tsp. salt

Mix together and store in tightly covered container.

TO USE COCOA MIX: Combine 1/4 cup mix with 1 cup hot water.

HOT CHOCOLATE MIX (LIKE THE LOCAL RESTAURANT SERVES)

Yield: 12 cups cocoa
2-1/2 cups non-instant dry milk OR 4 cups instant nonfat dry milk
1-1/2 cups sugar
1 scant cup cocoa
1 cup imitation cream
1/2 tsp. salt

Mix ingredients together. Sift. Store in covered container.

TO USE COCOA MIX: Combine 1/3 cup to 1/2 cup mix with 1 cup water.

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HOT CHOCOLATE MIX #2 - MARKAY KERN (Favorite of the Schreck/Kern and Carter families)

5 cups instant nonfat dry milk
2-1/2 cups confectioners sugar 1 cup granulated sugar
1-3/4 cups cocoa
3/4 tsp. salt
1 tsp. vanilla extract
1-1/2 tsp. cinnamon
miniature marshmallows (optional)

Mix vanilla extract with granulated sugar. Sift together rest of
ingredients except marshmallows. Add marshmallows. Store in covered container in dry place.

TO USE MIX: Use 1/4 to 1/3 cup mix with 1 cup hot water.

3/4 cup honey
1/3 cup butter or margarine (optional)
4 cups rolled oats or rolled whole-wheat 1-1/2 cups shredded coconut
1 cup coarsely walnuts or pecans
3/4 cup pine nuts or sunflower seeds
1 Tbsp. ground cinnamon
3/4 tsp. salt

Place honey and butter in small heavy saucepan over low heat. Stir occasionally until butter is melted. Preheat oven to 350 degrees. Combine remaining ingredients in a 13 x 9 inch baking pan. Pour honey mixture over rolled oats or wheat mixture, stirring to distribute evenly. Bake 30 minutes or until golden brown. Cool in baking dish on a rack, stirring occasionally. Store in an airtight container at room temperature. Makes about 6-1/2 cups. You may add assorted chopped, dried fruits after baking.

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HOT CAKES - CELIA MAYBEE

1 cup white flour
1/4 cup whole wheat flour
1 egg
1/3 cup powdered sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
1-1/4 cups milk (approximately)

Mix all the ingredients well.

The night before, in a large mixing bowl combine:

1 cup sourdough starter
1 cup milk
1 cup flour

Beat well. Cover and let stand overnight. The next morning, sift together and set aside:

1 cup flour
1 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking soda

Meanwhile, stir into sponge:

2 eggs
1/4 cup oil

Stir in the sifted ingredients. For pancakes: bake on a greased griddle at 375 degrees or until deep golden brown. Turn only once. Makes 16 4-inch cakes. For waffles: bake in a preheated hot waffle iron until steaming stops. Makes 4 large waffles. (I usually double this for my family.)

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DUTCH BABIES - BARBARA CARTER

(These are also called German pancakes or oven pancakes).

1/4 cup butter or margarine
3 eggs
3/4 cup milk
3/4 cup flour

Preheat oven to 425 degrees. Beat eggs, add milk and flour alternately. Melt butter in an 8 to 10 inch heavy skillet or oven proof pan. Pour batter immediately into pan and bake for 20 to 25 minutes. (Skillet or pan needs to be hot when batter is added.) Sprinkle with powdered sugar and serve with sliced apples or lingonberries, strawberries or other fruit.

For a larger amount:

10 - 12 inch skillet or pan
1/3 cup butter or margarine
4 eggs
1 cup milk
1 cup flour

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GERMAN PANCAKES - KYLE & MEGAN HARTWIG

1 cup milk
1 cup sifted flour
6 eggs
1/4 tsp. salt
6 Tbsp. butter

With a blender or beater, mix milk, flour, eggs and salt. In a 9 x 13 pan, melt butter in 425 degree oven until hot and sizzling. Pour batter in hot pan and bake for 20 to 25 minutes. It gets kind of puffy and then flattens. Serve with butter, jam, syrup or even peanut butter.

SIX WEEKS BRAN MUFFINS - BARBARA CARTER

These and a glass of milk make a good, healthy, quick breakfast for teens who don't want to take time for breakfast. We made a lot of them for our Seminary students who had to rise early.

5 tsp. soda
2 cups boiling water
2 cups 40 percent Bran
4 cups All Bran

.............

1 cup shortening
2 cups sugar
4 eggs
1 qt. buttermilk
5 cups flour
1 Tbsp. salt

Pour boiling water mixed with soda over cereals. Mix other ingredients and add to bran mixture. Stir well. May be kept covered in refrigerator for up to six weeks. Bake batches in greased muffin tins at 375 degrees for 15 to 20 minutes.