Greatest Recipes

1/3 c Unsweetened apple juice

1/3 c Water

1/8 ts Nutmeg

1/2 ea Firm apple pared & finely

-Sliced Salt 1/3 c Oatmeal

1/4 ts Cinnamon

Place juice, water, apple and seasonings in microwave proof measuring cup. Nuke for 2.5 min. Place oatmeal in microwave proof serving bowl. Add microwaved apple mixture to oatmeal. Microwave 1 min for quick oats, 3 min for regular. Notes: Seasonings can be adjusted according to taste. Half apples keep well until the next day or two by wrapping the unpealed half in plastic wrap. Granny Smith or Macintosh apples are great for this.

2 apples

1 tbsp rum or lemon juice

4 tbsp fine granulated sugar

6 eggs

1 tbsp sugar

3 tbsp cold water

Peel and core apples and slice paper-thin (the thinness of the apples is important as they barely cook). Add the rum or lemon juice and sugar. Mix well and let stand until ready to use.

Beat eggs with the sugar and cold water, then add the apple mixture. Cook according to directions, fold and serve.

To flame the omelette, sprinkle top with 2 tablespoons of sugar and pour 3-4 tablespoons of hot rum over it. Set the rum afire and keep pouring it over the flaming omelette until the fire dies out.

——————————PATTI - VDRJ67A—————————— 1 Egg

1 c Pancake mix

2/3 c Milk

2 tb Oil

1/2 ts Cinnamon

1/2 c Fresh apple; shredded

1/2 lb Bulk pork sausage; browned

- and drained ——————————–CIDER SYRUP——————————– 1/2 c Sugar

1 tb Cornstarch

1/8 ts Pumpkin pie spice

1 c Apple cider

1 tb Lemon juice

2 tb Margarine or butter

Heat griddle to 375~. In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon. Fold in apples and sausage. Grease griddle lightly before making each pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes on each side. Serve with hot Cider Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and stir in margarine.

1 c Amaranth cereal

1/4 c Whole wheat pastry flour

1 t Baking powder

Egg replacer for 1 egg 3/4 c Soy, rice, or nut milk

In a medium-sized bowl, mix together the cereal, flour, egg replacerand baking powder. Pour the milk over the mixture and beat with a spoon until the ingredients are well combined. If the batter is too thick, you may add a little more milk. Drop the batter by the 1/4 cup into a hot, oiled skillet and cook over medium-high until bubbles begin to appear on the tops of the pancakes. Turn them over and cook until done. From the files of DEEANNE

6 tablespoons Amaretto

4 Eggs — well beaten

1/2 cup Milk

12 slices French bread

Amaretto butter (see recipe) Amaretto syrup (see recipe)

In shallow bowl mix all ingredients except bread. Soak bread in mixture. In large skillet, melt some butter. Drain bread. Cook in buttter until both sides are golden brown. Serve immediately with Amaretto butter and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of Amaretto.

1 slice Whole wheat bread — toasted

3 Tomato slices

1 tsp Butter

2 tbsp Grated parmesan cheese

3 Fresh mushrooms — thin sliced

1 slice Bacon; crisp — drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1 bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1 bread, 2 fat and 1 lean meat exchange (with butter).