Ah! Mother's Day... it will be here before you know it. I thought I would send out a special issue for all mothers. Yes, it is early, but I am also announcing the newest Monthly Theme topic in this issue. Please visit the Monthly Theme section for details and the special link to be used for your submissions.

I owe you mothers a debt of gratitude for working so hard to make sure your children are productive members of society. I hope you have been as blessed as me... that your children are loving and kind. And not just to you, but to everyone. Even if you are not a mother, I would wager that you have been instrumental in the lives of someone's kids. Be it a niece or nephew, maybe the child of a friend, if you've been a positive influence in the life of another, then this issue is for you.

On a personal note, Mother's Day, for me, is accompanied by mixed emotions. Yes, I love being a mother. I cannot think of anything in my past, present or future that could come close to its importance in my life. Other than my children and grandchildren, no one means more to me than my mother. However, being unable to be close to my own mother is a sad but challenging fact in my life. I have tried to place her negativity on the back burner and fire up the pot for a good relationship with her. I can only get as close as she will allow, of course, but that doesn't deter me. Having children of my own makes having a good relationship with my mother all the more important. You see, I believe in parenting by example. I want my children to look at me as not only their mother but as someone with whom they can share anything. Children learn so much better through watching the examples their parents demonstrate. While it would be wonderful for them to see their mother and grandmother in a close relationship, I also know that it is possible to be a warm and loving mother without having the example to emulate. I did.

This issue contains recipes suitable for a Mother's Day Brunch. Oh, Breakfast in Bed would be grand, too! I am hoping you can enjoy some of these prepared by your loved ones. With few exceptions, the recipes are fairly simple to prepare, so older kids and Dads can use them. Brunch is about my favorite of all meals, and I believe the recipes here will please other brunch lovers. There's also plenty to make you think and laugh. I pray your Mother's Day is good. Even though I have to work a 12-hour shift that day, I know my children will make mine special. They make every day Mother's Day for me!

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.

~Tenneva Jordan

A Mother's Prayer 

Help me dear Lord, as a mother, I pray
And bless these hands folded in prayer today;
May they be ever strong as they guide, as they teach,
Beings never too far for a child to reach.
May they never, with selfishness, try to dissuade,
Nor too quickly punish, nor too slowly aid.
May they point out the pleasures in laughter and song,
And may they show, wisely, the right from the wrong,
So that one day I'll know that I've helped all I can
To make her a woman, to make him a man.

~Mary A. Loberg


A Mother's Love

A Mother's love is something
that no on can explain,
It is made of deep devotion
and of sacrifice and pain,
It is endless and unselfish
and enduring come what may
For nothing can destroy it
or take that love away . . .
It is patient and forgiving
when all others are forsaking,
And it never fails or falters
even though the heart is breaking . . .
It believes beyond believing
when the world around condemns,
And it glows with all the beauty
of the rarest, brightest gems . . .
It is far beyond defining,
it defies all explanation,
And it still remains a secret
like the mysteries of creation . . . 
A many splendoured miracle
man cannot understand
And another wondrous evidence
of God's tender guiding hand.

~Helen Steiner Rice

The Story of Mother's Day

The earliest Mother's Day celebrations can be traced back to the spring celebrations of ancient Greece in honor of Rhea, the Mother of the Gods. During the 1600's, England celebrated a day called "Mothering Sunday". Celebrated on the 4th Sunday of Lent (the 40 day period leading up to Easter*), "Mothering Sunday" honored the mothers of England.

During this time many of the England's poor worked as servants for the wealthy. As most jobs were located far from their homes, the servants would live at the houses of their employers. On Mothering Sunday the servants would have the day off and were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch.

As Christianity spread throughout Europe the celebration changed to honor the "Mother Church" - the spiritual power that gave them life and protected them from harm. Over time the church festival blended with the Mothering Sunday celebration . People began honoring their mothers as well as the church.

In the United States Mother's Day was first suggested in 1872 by Julia Ward Howe (who wrote the words to the Battle hymn of the Republic) as a day dedicated to peace. Ms. Howe would hold organized Mother's Day meetings in Boston, Mass ever year.

In 1907 Ana Jarvis, from Philadelphia, began a campaign to establish a national Mother's Day. Ms. Jarvis persuaded her mother's church in Grafton, West Virginia to celebrate Mother's Day on the second anniversary of her mother's death, the 2nd Sunday of May. By the next year Mother's Day was also celebrated in Philadelphia.

Ms. Jarvis and her supporters began to write to ministers, businessman, and politicians in their quest to establish a national Mother's Day. It was successful as by 1911 Mother's Day was celebrated in almost every state. President Woodrow Wilson, in 1914, made the official announcement proclaiming Mother's Day as a national holiday that was to be held each year on the 2nd Sunday of May.

While many countries of the world celebrate their own Mother's Day at different times throughout the year, there are some countries such as Denmark, Finland, Italy, Turkey, Australia, and Belgium which also celebrate Mother's Day on the second Sunday of May.

Source: http://www.holidays.net/



My Easiest Brunch Ever
by Pamela Anderson, USA Weekend "Cook Smart"

A simple formula for strata, the breakfast casserole that lets you make it your way. 

When I plan brunch for a crowd, strata is one of the first dishes on my list. And I'm not alone in loving this easy breakfast casserole. 

Why? Stratas are economical. A dish doesn't get much cheaper, more basic or more appropriate for a late-morning gathering than this combo of eggs, milk, bread and cheese. Stratas can be made ahead -- in fact, most recipes for it recommend an overnight rest in the fridge. They hold up well. Unlike a souffl? that immediately puffs and collapses, or scrambled eggs that turn rubbery and cold in seconds, strata is slow to deteriorate, even during a long stint on a buffet table. And leftovers reheat beautifully in the microwave. 

I recently set out to find a strata that tasted top-notch. Which kind of bread, milk and cheese, and what quantity of eggs, would make the best possible strata? 

The first surprise was discovering the best bread for strata: basic white bread. Unlike higher-quality loaves (such as a good Italian bread), which remained chewy and distinct, soft white bread easily absorbed the milk-egg mixture. There was an added benefit from this unified trio: The resulting custard didn't curdle during baking. 

Some strata recipes tell you to cut the bread into cubes; others recommend using whole slices. Not only did cubing the bread add a step to the recipe, but the casserole tended to puff unevenly during baking, then deflate. Fitting whole bread slices snugly in a 9-by-13-inch pan kept the strata from looking like a lumpy mattress. 

Half-and-half proved better than plain milk, delivering a custard that wasn't overly rich or watery. Whole eggs -- three for every cup of half-and-half -- resulted in a custard that was supple yet firm. I also liked the neat-and-tidy formula that was starting to develop: 1 quart of half-and-half to 1 dozen eggs. 

Extra-sharp cheese and scallions perked up the flavor. Teaming milk, white bread and eggs with anything less than extra-sharp cheddar would have resulted in a bland, uninteresting casserole. Scallions improved the strata's looks and gave it a fresh, pleasant bite. 

It was simple to change the look and flavor of the strata once I learned that 1 pound each of two flavoring ingredients offered the perfect ratio of filling to bread and custard -- a pound each of bell peppers and spinach, for example, or a pound each of mushrooms and sausage. So enjoy creating your own combinations using ingredients that are in season or on hand, and be prepared for compliments. 


Easy Strata & Variations

1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional) 
1 quart half-and-half 
1 dozen eggs 
1 tsp. salt and several grinds of pepper 
12 slices fluffy white bread 
12 ounces extra-sharp cheddar cheese, grated (about 3 cups) 
1/2 cup thinly sliced scallions (about 3 medium) 

Prepare meat and/or vegetables, if using. 

Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray. Line bottom with 6 slices of bread. If using meats and/ or vegetables, scatter half of each over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, meat, vegetables, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.) 

Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately. 

Serves: 12. 
Nutrition varies, based on meat/ vegetables used. Basic recipe, per serving: 362 calories, 17g protein, 17g carbohydrates, 24g fat (13g saturated), 1g fiber, 600mg sodium. 

VEGETABLE OPTIONS

MUSHROOMS OR BELL PEPPERS 
Slice and saut? in 1 Tb. olive oil. Salt.

BABY SPINACH 
Steam, covered, with 1 Tb. oil and salt until wilted, 3 to 4 minutes. Drain. 

FROZEN CORN 
Thaw and drain. 

ASPARAGUS 
Cut in 1-inch pieces. Steam, covered, with 1 Tb. oil, salt and 1/3 cup water, 3 to 4 minutes. Uncover and cook off liquid. MEAT OPTIONS 

BACON 
Cut into 1/2-inch pieces and fry until crisp. Drain well. 

SAUSAGE 
Fry bulk breakfast or Italian sausage until fully cooked. Drain. 

HAM 
Cut into small dice. 

KIELBASA 
Thinly slice. 

CRAB 
Pick over pasteurized backfin crab for shell and cartilage.

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Mother's Dictionary

Amnesia: Condition that enables a woman who has gone through labor to make love again.

Dumbwaiter: One who asks if the kids would care to order dessert.

Family Planning: The art of spacing your children the proper distance apart to keep you on the edge of financial disaster.

Feedback: The inevitable result when your baby doesn't appreciate the strained carrots.

Full Name: What you call your child when you're mad at him.

Grandparents: The people who think your children are wonderful even though they're sure you're not raising them right.

Hearsay: What toddlers do when anyone mutters a dirty word.

Impregnable: A woman whose memory of labor is still vivid.

Independent: How we want our children to be as long as they do everything we say.

Ow: The first word spoken by children with older siblings.

Puddle: a small body of water that draws other small bodies wearing dry shoes into it.

Show Off: a child who is more talented than yours.

Sterilize: what you do to your first baby's pacifier by boiling it and to your last baby's pacifier by blowing on it.

Top Bunk: where you should never put a child wearing Superman pajamas.

Two Minute Warning: when the baby's face turns red and she begins to make those familiar grunting noises.

Verbal: able to whine in words.

Whodunit: none of the kids that live in your house.

Weekend: when Dad gets to play golf while Mom catches up on the laundry, cleans the house, runs errands, etc.



What To Get For Mother's Day

THINGS MOTHERS DON'T WANT FOR MOTHER'S DAY

* Anything that plugs in
* An oversized T-shirt that says Big Hot Mama on the front
* Anything that requires baking, mixing, sewing, or cleaning
* Thong underwear or swimsuit

THINGS MOTHERS WOULD LIKE TO HAVE

* More hands, less hips
* Adult conversation without spelling
* Have nutritionists declare catsup a vegetable



Things Mom Would Never Say

"How on earth can you see the TV sitting so far back?"
"Yeah, I used to skip school a lot, too"
"Just leave all the lights on ... it makes the house look more cheery"
"Let me smell that shirt -- Yeah, it's good for another week"
"Go ahead and keep that stray dog, honey. I'll be glad to feed and walk him every day"
"Well, if Timmy's mom says it's OK, that's good enough for me."
"The curfew is just a general time to shoot for. It's not like I'm running a prison around here."
"I don't have a tissue with me ... just use your sleeve"
"Don't bother wearing a jacket - the wind-chill is bound to improve"

EGG CASSEROLE

Of course being a Texas recipe, it feeds a horde!

3 dozen eggs 
1/2 cup milk 
1/4 pound oleo, margarine, or butter 
2 cans mushroom soup 
1 cup sour cream 
1/2 pound Velveeta processed cheese 
1/2 cup sherry 

Mix eggs and milk. Scramble in 2 or 3 Tablespoons of butter until soft. Make certain they are barely cooked--soft. Heat butter, mushroom soup, sour cream, and cheese. Add sherry.

Layer: (from top to bottom)....little sauce....eggs...sauce...eggs....sauce

Cover and refrigerate for one day. Cook for 45 minutes at 350 degrees. Cover for first half of cooking time.

Additional instructions: Do not use low-fat items -- they will not cook. If it is not set, zap it in the microwave for 5 minutes.

Source: Shirley M. Johnson, wife of Texas State Representative, Congress Cooks! 



BAKED AMBROSIA IN A CUP 

This fresh fruit is sweetened with honey and baked in an orange cup.

Preparation 25 min. 
Baking 20 min. 

Ingredients:

4 large oranges 
2 cups fresh pineapple chunks* 
1/4 cup firmly packed brown sugar 
2 tablespoons honey 
1/4 cup flaked coconut 
Pomegranate seeds or quartered maraschino cherries 

Instructions:

Heat oven to 350F. Cut oranges in half crosswise. Remove fruit carefully with small serrated knife. Cut orange into pieces.

Toss together orange pieces, pineapple, brown sugar and honey in medium bowl. Spoon into orange cups.

Place filled cups into ungreased 15x10x1-inch jelly-roll pan. Bake for 15 minutes. Sprinkle with coconut. Continue baking until fruit is heated through and coconut is lightly browned (5 to 10 minutes). Sprinkle with pomegranate seeds or maraschino cherry pieces.

*Substitute 2 cups canned pineapple chunks or 2 (8-ounce) cans pineapple chunks. 

TIP: To loosen fruit, push thumb down gently in a circular manner between fruit and peel. Continue pushing thumb in same manner around fruit until fruit can be removed from peel. 

TIP: Place small square of aluminum foil around outside of peel before filling orange cup to prevent juices from coming out when ambrosia is baked in conventional oven. Remove aluminum foil before serving.

TIP: For make ahead, prepare orange cups and fruit mixture ahead of time. Just before serving time, fill orange cups and bake as directed above. Place small square of aluminum foil around outside of peel before filling orange cup to prevent juices from coming out when ambrosia is baked. 

Yield: 4 servings 

Nutrition Facts (1 serving) Calories: 120, Fat: 1 g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrates: 29 g, Dietary Fiber: <1 g, Protein: 1 g 

Source: Land O'Lakes


CHEESY HAM AND HASH BROWN CASSEROLE

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yields: 12 servings 

"Breakfast casserole with potatoes and ham in a creamy sauce."

INGREDIENTS:
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese 

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. 

2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. 

3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately. 

Source: My AllRecipes Cookbook


CARAMELIZED BACON 

1/3 cup firmly packed brown sugar 
1 teaspoon ground cinnamon 
1/2 pound (8 slices) bacon 

Heat oven to 450°F. Spray top of broiler pan lightly with no stick cooking spray; line bottom of pan with aluminum foil.

Combine brown sugar and cinnamon in small bowl. Coat bacon slices with brown sugar mixture.

Place coated bacon onto prepared pan. Bake for 12 to 15 minutes or until well-browned.

Immediately remove bacon; place onto serving plate. 

To Make Ahead: Prepare bacon as directed above. Place cooked bacon onto microwave-safe plate. Refrigerate until serving time. To reheat bacon, microwave on HIGH for 30 to 45 seconds. 

Yield: 4 servings 

Nutrition Facts (1 (2-piece) serving) Calories: 140, Fat: 6 g, Cholesterol: 10 mg, Sodium: 210 mg, Carbohydrates: 18 g, Dietary Fiber: 0 g, Protein: 4 g 

Source: Land O'Lakes


TORTILLA QUICHES

6 small flour tortillas 
4 eggs 
1 can (12 ounces) evaporated milk 
1 tablespoon flour 
1 teaspoon salt 
1/2 cup chopped cooked ham, bacon, or sausage 
1/4 cup chopped green onion 
1 cup finely grated Swiss cheese 
salsa 
sour cream

Preheat oven to 350 degrees. 

Place a tortilla in microwave 20 seconds, or until softened. Spray one side of each tortilla with nonstick cooking spray and press into 6 (10-ounce) custard baking cups. Tortilla will stick up about /2 inch over the top. 

In a small bowl, combine eggs, milk, flour, and salt together and set aside. 

Divide remaining ingredients into tortilla cups, end with cheese on top. Pour egg mixture over top, about 1/2 cup in each, or until about 2/3 full. 

Bake 50 minutes, or until set and lightly browned. Remove from oven and cool slightly before serving. 

Serve with salsa and sour cream as a garnish.

Makes 4-6 individual quiches

Source: 101 Things to Do with a Tortilla by Stephanie Ashcraft, Donna Kelly


SUGAR & SPICE MUFFINS

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/3 cup vegetable oil
3/4 cup white sugar 1 egg
3/4 cup milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. 

In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups. 

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean. 

While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Makes 12 muffins.


EASY FIESTA STRATA 

This is a great recipe perfect for a springtime brunch, Cinco de Mayo, or in honor of Mother. 

Preparation 15 min. 
Baking 45 min. 
Chilling 2 hrs. 

Ingredients:

6 (6-inch) corn tortillas, cut into 1/2-inch strips 
1 pound hot Italian sausage, cooked, drained 
12 (3/4-ounce) slices LAND O LAKES® Deli American Cheese 
1 (4-ounce) can chopped green chilies, drained 
1/2 cup milk 
8 eggs 
1/2 teaspoon chili powder 
1/2 teaspoon garlic salt 
2 large tomatoes, each cut into 6 thin slices 
Paprika 
LAND O LAKES® Sour Cream 

Instructions:

Arrange 1/2 tortilla strips, 1/2 sausage and 1/2 cheese in greased 13x9-inch baking pan. Layer with remaining tortilla strips and sausage; sprinkle with green chilies. Top with remaining cheese slices.

Combine milk, eggs, chili powder and garlic salt in large bowl; mix well. Pour over cheese. Arrange tomato slices over cheese; sprinkle with paprika. Cover; refrigerate at least 2 hours or overnight.

Heat oven to 350°F. Bake, uncovered, for 45 to 55 minutes or until set in center and edges are lightly browned.

Cut into squares. Serve with sour cream. 

Yield: 12 servings 

Nutrition Facts (1 serving) Calories: 280, Fat: 19 g, Cholesterol: 190 mg, Sodium: 730 mg, Carbohydrates: 9 g, Dietary Fiber: 0 g, Protein: 17 g 

Source: Land O'Lakes


SPINACH AND MUSHROOM FRITTATA

INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped portobello mushrooms
1/2 cup finely chopped scallions with some green tops
1/4 teaspoon dried Italian seasonings
1 pinch Salt and pepper, to taste 

DIRECTIONS:
1. Preheat oven to 375 degrees. 

2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. 

3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve. 

Serves 6.

Source: USA Weekend



GARDEN FRITTATA 

Fresh vegetables with eggs and cheese -- the perfect combination for supper or brunch. 

Preparation 15 min. 
Cooking 8 min. 

Ingredients:

2 tablespoons LAND O LAKES® Butter 
1 teaspoon finely chopped fresh garlic 
1 cup chopped broccoli 
1/2 cup shredded carrot 
2 green onions, sliced 
4 eggs, beaten 
1/4 cup water 
1/4 teaspoon salt 
1 tablespoon chopped fresh basil leaves 
2 ounces (1/2 cup) LAND O LAKES® Hot Pepper Monterey Jack Cheese, shredded 
Sliced red chiles, if desired 

Instructions:

Melt butter in 10-inch skillet until sizzling; add garlic, broccoli, carrot and green onions. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).

Combine eggs, water and salt in medium bowl; add to vegetable mixture. Sprinkle with basil. Cover; continue cooking until center is almost set (4 to 6 minutes).

Sprinkle with cheese. Cover; remove from heat. Let stand until cheese is melted (2 to 3 minutes).

To serve, cut into wedges. Garnish with sliced chiles, if desired. 

Yield: 4 servings 

Nutrition Facts (1 serving) Calories: 200, Fat: 15 g, Cholesterol: 245 mg, Sodium: 340 mg, Carbohydrates: 4 g, Dietary Fiber: 1 g, Protein: 10 g 

Source: Land O'Lakes


BRUNCH SKILLET "COUNTRY STYLE"

An old-time family favorite.

6 cups cubed, frozen, Hash Brown Potatoes
1 package (about 3 cups) shredded cheese (yellow or white) 
6 bacon strips 
1/2 cup grated, chopped onion 
3/4 cup green and /or red pepper 
1/4 teaspoon pepper 
Salt to taste 
6 extra-large farm fresh eggs (room temperature) 

In a large skillet, cook bacon until crisp. Remove bacon and crumble; set aside. Reserve 2-1/2 tablespoons of the drippings. Add potatoes, pepper, and salt to the drippings. Cook until brown and tender, stirring about 10 to 12 minutes. Remove from the stove and make 6 wells in the potato mixture.

Break an egg into each well, cover, and cook on low heat for about 9 to 12 minutes until set. Top with cheddar cheese and bacon and serve hot.

Source: Somewhere Among My Flowers Bed and Breakfast, Pocasset, MA



ORANGE BREAKFAST SCONES 

These scones are easy to make as there’s no kneading. They’re filled with a combination of sweet Mandarin oranges and dried cranberries.

Preparation 20 min. 
Baking 28 min. 

Ingredients:

2 1/4 cups all-purpose flour 
3 tablespoons sugar 
1 tablespoon baking powder 
2 1/2 teaspoons freshly grated orange peel 
1/3 cup LAND O LAKES® Butter 
1/2 cup Mandarin orange segments, chopped 
1/2 cup sweetened dried cranberries, chopped 
1 cup LAND O LAKES® Sour Cream 
1 egg 
2 tablespoons orange juice or Mandarin orange liquid 
1 tablespoon sugar 

Instructions:

Heat oven to 400°F. Combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in Mandarin oranges and cranberries. 

Combine sour cream, egg and orange juice in small bowl; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry.) 

Spread into greased 9-inch round cake pan. Sprinkle with 1 tablespoon sugar.

Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes; remove from pan. Cut into wedges. 

Yield: 8 scones 

Nutrition Facts (1 scone) Calories: 320, Fat: 15 g, Cholesterol: 60 mg, Sodium: 210 mg, Carbohydrates: 43 g, Dietary Fiber: 1 g, Protein: 6 g 

Source: Land O'Lakes



BETWEEN THE SHEETS

Ingredients 
1/2 of 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet) 
6 Tablespoons butter 
1 pound mushrooms, sliced 
1 cup Champagne 
1 package (about 1.8 ounces, makes 2-1/4 cups) white sauce mix 
2 cups milk 
4 eggs 
One 3-ounce package sliced smoked salmon 

Melt 4 Tablespoons butter over medium-high heat in large skillet. Saut? mushrooms until they are limp and very little liquid remains. May add pepper to taste. Pour 1/2 cup of the Champagne over mushrooms and cook until liquid is reduced by 1/2 (about 2 to 3 minutes). Remove mushrooms with slotted spoon and reserve liquid (there should be about 1/4 cup liquid). 

Prepare puff pastry sheet according to package for mini Napoleons, but cut each of the 3 strips into 2, not 4, rectangles. Split cooked pastries into 2 layers, making 12 layers in all. Prepare white sauce mix according to package directions, using the 2 cups milk and the 1/4 cup reserved liquid. 

In a medium-sized skillet, melt the remaining 2 Tablespoons butter and fry the 4 eggs until the whites of the eggs are set. Add remaining 1/2 cup of Champagne to skillet. Cover with lid and cook until eggs are firm (or to desired firmness).

To assemble: Place 1 pastry layer over each of the four plates, browned side down. Divide the mushrooms evenly over each, reserving some for garnish. Top with another layer of pastry, add egg to each, and top egg with slices of smoked salmon, allowing the salmon to extend over the egg and out from under the next layer of pastry you are going to add. Place last layer on top. Pour sauce over top of each, garnish with mushrooms around base, and top with a little caviar and parsley if desired. Serve immediately. 

Serves: 4.

Source: Flery Manor Bed and Breakfast, Grants Pass, OR


BATTER DROP BISCUITS

1 c. Buttermilk, warm
? c. Sugar 
4 c. Sifted flour 
1/4 c. Shortening , melted
2 Eggs, beaten 
? c. Nuts, finely chopped
? tsp. Salt 
4 tsp. Baking Powder
Cooking oil 
Cinnamon and sugar mixture
1 Yeast cake dissolved in ? c. lukewarm water

Combine heated buttermilk, sugar and melted shortening. Add 2 cups flour. Beat well. Add dissolved yeast, beaten eggs, and nuts. Mixing well. Add enough flour to make a stiff batter. Beat well. Cover and let rise. Cut down. Heat cooking oil for frying (375 degrees) Drop small spoonfuls of batter into hot oil. Fry until golden brown. Drain and roll in cinnamon and sugar mixture. 

Variations: Roll in powdered sugar. Add seasoning to batter. Example: Allspice, Ground Cloves, Cinnamon. 


CREAMY SCRAMBLED EGGS

8 eggs 
1/4 cup whole milk 
1/4 teaspoon salt 
1/4 teaspoon fresh ground pepper 
1 Tablespoon butter 
4 ounces cream cheese, cut into small cubes 
3 Tablespoons chopped fresh chives, divided 
Sprigs of chives and chive blossoms for garnish 

In a large bowl, beat the eggs, milk, salt, pepper, and 1 Tablespoon chives. Melt butter in a large non-stick pan and when hot, add egg mixture. Cook like standard scrambled eggs, but when about half set, add cubes of cream cheese. When the eggs are finished cooking, the cheese will be melted. Divide eggs on serving plates. Sprinkle remaining chopped chives around the perimeter of the plate and use cropped sprigs of chives and blossoms as additional garnish. 

Serves: 3 to 4 


SAUSAGE GRAVY FOR BISCUITS

Ingredients 
1 pound country-flavored pork sausage 
2 Tablespoons finely chopped onion 
6 Tablespoons all-purpose flour 
1 quart milk 
1/2 teaspoon poultry seasoning 
1/2 teaspoon ground nutmeg 
1/4 teaspoon salt 
Dash Worcestershire sauce 
Dash Tabasco hot pepper sauce

Brown sausage in a large skillet over medium low heat. Add onion, cook, and stir until transparent. Drain, discarding all but 3 Tablespoons of grease. Stir in flour and cook over medium-low heat until mixture bubbles and turns golden. Stir in milk. Add seasonings and cook until thickened, stirring constantly. Serve over halved biscuits.


POACHED EGGS IN ONION CUSTARD

1 cup mayonnaise
1 cup chopped sweet onion
1 cup shredded Swiss cheese
Paprika
8 eggs

Mix together the mayonnaise, sweet onion, and shredded Swiss cheese. Place in a baking dish. Sprinkle with paprika. Bake at 350 degrees for 25 minutes.

Poach eight eggs. Place eggs on plates and spoon onion custard around egg. 

Serve with toast, bacon and fresh fruit.

Source: Flery Manor Bed and Breakfast, Grants Pass, OR

BREAKFAST PUDDING

Ingredients 

2 cups diced French Bread
3 cups diced whole wheat bread (7 grain bread)
1/4 teaspoon salt
2 cups warmed low-fat milk
1 cup orange juice
3/4 cup egg substitute (or 3 eggs)
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 tbsp grated orange rind
1/2 cup regular raisins
1/2 golden raisins
1/2 cup chopped nuts

Directions

Preheat over to 350 degrees F. Soak bread in warm milk and orange juice for about 15 minutes. Combine egg, sugar, vanilla, and nutmeg. Mix well. Pour over bread mixture. Add remaining ingredients and stir lightly with fork until well blended. Bake pudding in a baking dish set in a pan of hot water. Bake 45 minutes or until browned on top and pudding is set. 

Serve with cream substitute poured over warm pudding.


STUFFED MUFFINS

Ingredients: 
4 sourdough English muffins 
1 cup low-fat egg whites or 4 medium eggs 
1/2 cup low-fat cheddar cheese, shredded 
8 slices turkey bacon 

Preheat oven to 500 degrees. Leave muffin whole. Create a well in top of muffin with knife. Wrap 2 pieces of bacon around each muffin and anchor with toothpicks, Place on broiler pan sprayed with non-stick cooking spray. Pour egg substitute in well and top with a little cheese. Bake for 15 minutes.

Serves: 2


HEART HEALTHY BREAKFAST SCRAMBLE

1 link (1/2 of 14-ounce package) Healthy Choice Low Fat Smoked Sausage 
3 cups (9 ounces) hash brown potatoes, shredded style 
1 can (14.5 ounce) Hunt's Diced Tomatoes with Basil, Garlic and Oregano, drained 
1 container (16 ounces) Egg Beaters Egg Product 
chopped fresh parsley, (optional) 

Spray large nonstick skillet with cooking spray; set aside. 

Cut sausage lengthwise into quarters, then cut crosswise into slices. Add to prepared skillet along with the potatoes; mix well. Cook over medium-high heat 7 minutes, or until sausage and potatoes are evenly browned, stirring occasionally.

Meanwhile, place tomatoes in microwavable dish; cover with paper towel. Microwave on HIGH 1 to 2 minutes, or until heated through. Stir. Cover to keep warm.

Add Egg Beaters to potato mixture in skillet; cook just until Egg Beaters are set, stirring occasionally. 

Spoon evenly onto 8 serving plates; top with the tomatoes. Sprinkle with parsley, if desired.

Makes: 8 servings (about 1/2 cup each)

Source: Hunts


WHOLE WHEAT PANCAKES WITH FRUIT AND MAPLE YOGURT

1/2 cup whole wheat flour 
1/3 cup plus 2 Tbsp. all-purpose flour 
1/4 tsp. salt 
1 Tbsp. baking powder 
2 Tbsp. sugar 
1 egg, beaten 
1/2 cup skim milk 
2 Tbsp. vegetable oil 

TOPPING:
1/2 cup plain, nonfat yogurt 
2 Tbsp. maple syrup 
1 1/2 cup sliced fruit or berries 

In a large bowl, combine the flours, baking powder, sugar and salt; stir to mix. 

Pour in the egg, milk and oil; stir until dry ingredients are wet. 

Heat a nonstick skillet over medium heat until hot. Lightly grease the pan if desired. Drop the batter into the pan from a large spoon to form rounds. Cook until the surface is full of bubbles that start to pop and the underside is golden brown; turn and brown the other side. 

To make the topping, combine the yogurt and syrup; mix well. Spoon the yogurt mixture over each pancake and top with fruit. 

Each of the six servings contains 300 calories and 7.5 grams of fat.

Source: The American Institute for Cancer Research

MUSHROOM OMELETS

butter-flavored cooking spray 
6 ounces (180 g) fresh wild mushrooms such as shiitake, portobello, chanterelles, etc. or button mushrooms (or a combination of 2 or more kinds), thinly sliced 
2 scallions, white part only, thinly sliced 
1/4 teaspoon (1.25 ml) fines herbs 
1 tablespoon (15 ml) chopped fresh flat-leaf parsley 
freshly ground pepper 
8 ounces (240 ml) liquid egg substitute 
2 sprigs of fresh flat-leaf parsley for garnish

Spray a nonstick small skillet or omelet pan with cooking spray and heat over high heat for a minute. Add the mushrooms and scallions; cook over high heat until the mushrooms are just cooked through, stirring. Add the fines herbs, parsley, and pepper. Remove from heat and keep warm. 

Using the same small skillet, again lightly sprayed with cooking spray. add half of the egg substitute. Cook over medium heat, lifting the sides of the eggs to allow uncooked eggs to flow under. Once the bottom is lightly browned, carefully flip the omelet to brown the other side. Using a slotted spoon to drain off any liquid, spoon half of the mushroom mixture onto the omelet and fold in half. Transfer the omelet to a warmed plate and keep warm. 

Repeat the procedure, making the second omelet. Place a sprig of parsley on each omelet. 

Serves 2
Per serving: 83 calories (4% calories from fat), 14 g protein, trace total fat (0.1 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 205 mg sodium 
Exchanges: 2 very lean meat, 1 vegetable


EASY STICKY BUNS

1 packet Butter Buds Mix, dry 
1/4 cup hot water 
3 tablespoons packed light brown sugar 
1/2 teaspoon ground cinnamon 
1 1/2 tablespoons chopped walnuts 
1 package (7.5 ounces) refrigerated biscuits

Preheat oven to 375°F. Spray an 8-inch round baking pan with nonstick cooking spray. 

In a small bowl, combine the Butter Buds, water, brown sugar, and cinnamon. Pour into the prepared pan. Sprinkle with nuts. Arrange the biscuits in a single layer on top of the nuts. 

Bake 15 to 20 minutes or until well browned. Immediately invert onto a serving plate. 

10 Servings
Per serving: 80 calories, 1 g protein, 2 g total fat (<1 g saturated fat), 16 g carbohydrate, 0 cholesterol, 240 mg sodium 
Exchanges: 1 carbohydrate (1 bread/starch) 

Source: Butter Buds


VEGETABLE OMELET PIE

1 small eggplant, 6 ounces (180 g) stem removed and cut into 1/2-inch (1.25 cm) dice 
olive oil cooking spray 
1/4 teaspoon (1.25 ml) salt (optional) 
2 teaspoons (10 ml) olive oil 
1 small onion, thinly sliced 
1 clove garlic, minced 
1 large plum tomato, 6 ounces (180 g) seeded and chopped 
2 to 3 fresh shiitake mushrooms, thinly sliced 
2 small red potatoes, 4 ounces (120 g) cooked in their jackets and cut into 1/2-inch (1.25 cm) dice 
5 large eggs or 1 1/4 cups (300 ml) liquid egg substitute 
5 large egg whites 
1/4 to 1/2 teaspoon (1.25 to 2.5 ml) freshly ground pepper 
2 tablespoons (30 ml) finely minced fresh herbs such as basil, flat-leaf parsley, chives, chervil, or thyme 
1/4 cup (30 g) shredded reduced-fat Swiss cheese 
2 scallions, white part and 1 inch (2.5 cm) green, thinly sliced

Preheat broiler. Place the eggplant in a single layer in a small baking pan. Lightly coat eggplant with cooking spray and sprinkle with salt. Broil, stirring once or twice, until just tender, about 5 minutes. Reset oven to 425°F (220 °C), Gas Mark 7. 

Heat olive oil in a large, ovenproof nonstick skillet over medium heat. Add onion, garlic, half of the tomato, and the mushrooms. Cook, stirring, until onions are cooked, about 5 minutes and liquid has evaporated. Add potatoes and continue to cook for 1 minute. Transfer vegetables to a bowl and stir in eggplant. Using a paper towel, wipe out skillet. Lightly coat the skillet with cooking spray. 

In a large bowl, whisk together the egg, egg whites, and pepper. Whisk in herbs and cheese. Add the reserved vegetables to the egg mixture, stirring to evenly mix. 

Return the skillet to the stove over low heat. Pour in the egg-vegetable mixture, stirring gently to evenly distribute the vegetables. Cook 6 to 8 minutes, until the underside is light golden and the top is starting to firm. 

Transfer skillet to the oven and bake until the top is puffed and golden brown, about 10 minutes. Remove from the oven and invert onto a large serving platter. If desired, cover and chill for 30 minutes to 1 hour before serving at room temperature or cold. 

Garnish with remaining chopped tomatoes and scallions. To serve, cut into 6 wedges. 

Serves 10
Per serving: 136 calories (40% calories from fat), 11 g protein, 6 g total fat (1.7 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 179 mg cholesterol, 118 mg sodium 
Diabetic exchanges: 1 medium fat protein (meat), 2 vegetable

MEXICAN EGGS

Per serving:
1 flour tortilla (7-8 inches) 
2 eggs 
1 Tablespoon chopped green onion 
1 Tablespoon chopped tomato 
1 Tablespoon chopped green chili 
1/4 cup shredded cheese (Cheddar, Monterey Jack, etc.) 
Salsa and sour cream for garnish 

Heat tortilla in microwave till warm (20-30 seconds).

Scramble eggs.

Place warm tortilla on ungreased cookie sheet. Top with eggs, onions, tomatoes, chilies and cheese.

Bake at 350 degrees F for 5-10 minutes or until very warm and cheese has melted. Top with salsa and sour cream.

Serves: 1


MIMOSAS

I love Mimosas! I always add a couple of drops of grenadine before mixing for color and sweetness.

INGREDIENTS:
3/4 cup champagne, chilled 
1/4 cup orange juice 

DIRECTIONS:
Mix three parts of your favorite sparkling white wine to one part of your favorite orange juice. Enjoy!

Serves 2.


HOME-FRIED POTATOES

2 red potatoes
1-1/2 teaspoons olive oil
1/2 onion, chopped
1/2 green bell pepper, seeded and chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley 

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes. 

2. In a large skillet, heat 1-1/2 teaspoons olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside. 

3. Pour remaining 1 tablespoon of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot. 

Serves 2.


MOIST SCRAMBLED EGGS

4 eggs 
2 teaspoons mayonnaise or salad dressing 
2 teaspoons water (optional) 
2 teaspoons margarine or butter 
salt and pepper to taste (optional) 

In a small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are plated, but these are also good without. 

Serves 2.


RAREBIT SUPPER SANDWICH

Great for brunch!

2 cups (8 ounces) shredded Wisconsin Sharp
Cheddar cheese
2 tablespoons butter
1/4 cup stale beer
1/4 cup cream
1 egg
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 tomato, sliced 1/4 inch thick
2 English muffins, halved and toasted
8 slices bacon, cooked and drained 

Combine cheese, butter, beer and cream in top of double boiler. Place over simmering water; stir until cheese is melted and mixture is smooth.

Beat in the egg until well blended. Stir in Worcestershire sauce, paprika and dry mustard. 

Place 1/4 inch thick slice of tomato on each muffin half. Top with bacon strips and rarebit sauce.

Servings: 2

Source: Wisconsin Milk Marketing Board

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