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8
1¾ cups milk
2 eggs, slightly beaten
2 tablespoons oil or melted shortening
1. Sift flour with sugar, baking powder and salt. In mixing bowl, combine, milk, eggs and oil. Add dry ingredients.
Blend thoroughly but only until lumps disappear.
2. Preheat skillet, uncovered, at 350º. Pour scant ¼ cup batter into skillet for each pancake and bake until bubbles break
and edges are cooked. Turn and bake on other side, about 1 minute per side. Serve immediately. Makes 20 to 24
pancakes.
TIP: If prepared mix is used, add 2 extra tablespoons oil or melted shortening for best results.
FRENCH TOAST
2 eggs, slightly beaten
1 cup milk
¼ teaspoon salt
3 tablespoons butter or margarine
8 to 10 slices day-old bread
1. In a small bowl, thoroughly combine eggs, milk and salt.
2. Preheat skillet, uncovered, at 350º. Melt 1 tablespoon butter or margarine. Dip bread in egg mixture, turning to coat
both sides.
3. Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown other side. Repeat procedure for additional
bread slices. Serve hot with maple syrup, jelly or honey. Makes 4 to 5 servings.
CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10 to 12 eggs, well beaten
1 cup dairy sour cream
1 cup grated cheddar cheese
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 teaspoon salt
¼ teaspoon pepper
1. Preheat skillet at 250º. Add butter or margarine; heat until it sizzles. Beat eggs well in a mixing bowl. Add sour
cream and stir to combine. Pour egg mixture into skillet.
2. When eggs begin to set, add cheese, tomatoes, onion, salt and pepper. Stir until eggs are completely set and cheese is
melted. Reduce heat to “warm” for serving. Makes 8 servings.
EGG AND BEEF SCRAMBLE
2 tablespoons butter or margarine
1 3½-ounce package dried beef
6 eggs, slightly beaten
⅛ teaspoon pepper
3 tablespoons milk or cream
1 3-ounce package cream cheese, softened
1. Preheat skillet at 225º. Melt butter or margarine.
2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly browned. Reduce heat to “simmer”.
3. Combine eggs with pepper, milk and cream cheese. Pour into skillet and slowly cook until cheese is melted and eggs
are thoroughly cooked, but are still moist and glossy, 6 to 8 minutes. Makes 4 servings.
ORANGE PANCAKES
2 eggs, slightly beaten
1½ cups milk
¼ cup oil
2 teaspoons grated orange rind
¼ cup orange juice