12/22/2004
How to Microwave Bacon
Lay two sheets of paper towel on a heavy paper plate and arrange six bacon strips on top. Cover the bacon with another paper towel and cook on high (100 percent) power for 4 to 6 minutes (depending on how well-done you like it, and how powerful your microwave is). Take the bacon out of the oven while the fat is still slightly translucent and bubbly, and let it stand about 5 minutes to crisp. To clean up, just throw away the paper towels and plate.

10/2/1985
APPLE BRAN MUFFINS
The following recipe for a refrigerated bran muffin batter can be made and used for up to six weeks. Simply spoon out the batter for the number of muffins needed and refrigerate any leftover batter.
3/4 cup vegetable oil
3/4 cup sugar
3 eggs, slightly beaten
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon allspice
1/2 teaspoon salt
2 3/4 cups flour
3 cups raisin bran cereal
2 cups applesauce
Mix oil, sugar, eggs, cinnamon, soda, allspice and salt. Beat until smooth. Stir in remaining ingredients until well mixed. Refrigerate and use as needed.
Make 6 muffins at a time in paper liners in microwave-safe muffin ring, filling liners about 1/2 full. Microwave on medium-high (70 percent) power, turning often, until top springs back yet still is moist to the touch, about 3 to 3 1/2 minutes for 6 muffins. Cool on wire rack.

12/22/2004
FRENCH TOAST
2 eggs
1/2 teaspoon salt
1/8 teaspoon nutmeg
4 tablespoons sugar
3/4 cup milk
1 tablespoon butter
6 to 8 sliced white bread
Butter and syrup
With a fork, lightly beat the eggs, salt, nutmeg, sugar and milk until well mixed.
In a frying pan, melt butter until it begins to brown.
Dip each slice of bread in the egg batter until it is well soaked and place it in the frying pan.
Cook one side until lightly browned; turn over to brown the other side.
Keep the French toast in a warm oven until you've cooked all the bread. Serve hot with butter and syrup.
Serves 4 to 6.
-- From Retro Kids Cooking: Timeless Recipes for Cooks of All Ages by Richard Perry

5/9/2001
GERMAN APPLE PANCAKES
4 eggs
3/4 cup all purpose flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup margarine or butter
2 medium apples, peeled, thinly sliced
1/4 cup sugar
1/4 teaspoon ground cinnamon
Heat oven to 400 degrees. Place 2 round cake pans (9-by-1 1/2-inch) in oven with 2 tablespoons margarine in each pan. Rotate pans until margarine is melted and coats sides of pans. Beat eggs, flour, milk, salt in small mixer bowl on medium speed 1 minute. Remove pans from oven once margarine is melted. Arrange half the apple slices in each pan. Divide batter evenly and pour over apples. Mix sugar and cinnamon. Sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown (20-25 minutes).
Yields 2 large pancakes

1/29/2003
SWISS BAKED EGGS
4 large eggs
1/4 cup half-and-half or milk
1 teaspoon dry sherry or white wine (optional)
1/4 cup grated Swiss cheese
Salt and freshly ground pepper
Paprika
Preheat oven to 350 degrees. Butter 4 custard cups. Break an egg into each one. In a cup, mix half-and-half with sherry, if desired. Pour evenly over the eggs. Sprinkle with cheese, salt, pepper and paprika. Place ramekins in a baking dish or pan. Pour hot water into dish to come one third of the way up the sides of the ramekins. Bake until eggs are set, about 20 minutes. Serve immediately.

PAN-POACHED EGGS
1 teaspoon white vinegar (optional, to hold the shape)
1 teaspoon salt (optional)
4 large eggs
In a deep skillet or sauce pan over medium-high heat, bring 1 1/2 inches of water to a gentle boil. Reduce heat to low. Add vinegar and salt, if desired. Break 1 egg into a small bowl or cup and slip it into the water. Repeat, adding eggs clockwise. Cover and simmer for 3-4 minutes, or to desired doneness. Do not allow water to boil. Remove eggs with a slotted spoon in the order they were added to the pan, and blot the bottoms with a paper towel. Trim ragged edges for a neat, even look. If you won't be using them immediately, poached eggs can be stored in cold water in the refrigerator for up to 2 days and reheated in hot water.

EGGS POACHED IN RAMEKINS
Place eggs in lightly sprayed or oiled ramekin dish or custard cups placed in a steamer rack in a deep pan over water. Bring the water to a boil. Reduce heat to medium-low, cover, and cook until they reach the desired doneness, 4-5 minutes. Run a knife around the edge of each egg and gently slide it out of the ramekin.

EGGS BENEDICT FLORENTINE
1 bag (6 ounces) fresh spinach, stems removed and rinsed
4 English muffins, split, toasted and lightly buttered
8 thin ham slices
Dash of ground nutmeg
8 large poached eggs
Hollandaise Sauce (recipe below)
Parsley sprigs for garnish
In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted, tossing once with a fork, about 3 minutes. Drain, squeeze dry and blot with a paper towel.
Place 2 muffin halves on each of 4 plates. Top each half with a ham slice, 1 heaping tablespoon of spinach and a sprinkling of nutmeg. Add a poached egg to each muffin half. Spoon some Hollandaise Sauce over each egg. Garnish with parsley sprigs and serve immediately.

HOLLANDAISE SAUCE
4 egg yolks
3 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
Dash cayenne pepper
1 cup (2 sticks) butter (no substitute), melted
In a small, heavy saucepan over medium-low heat, combine yolks, lemon juice, water, salt and cayenne pepper. Whisk constantly until mixture bubbles and begins to thicken, 2 to 3 minutes. Scrape mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds.
Variations. Add one of these to the finished sauce:
1 tablespoon chopped chives or parsley
1 teaspoon dried mixed herbs
1 tablespoon Dijon mustard
You can poach eggs in a special egg poacher, in a steamer, or in a pan of simmering water until the white is firm and the yolk is almost set. Use the freshest eggs possible because the whites in fresh eggs will hold their shape around the yolk better.
-- The Big Book of Breakfasts

12/24/2003

SWEDISH PANCAKES
1 1/2 cups sifted all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
2 eggs
4 cups milk, divided use
4 tablespoons melted butter
Fruit preserves such as lingonberry
Confectioners' sugar
Sift together flour, sugar and salt. Add eggs to 2 cups milk and beat until well mixed. Add to flour mixture and beat until smooth. Beat in remaining 2 cups milk, and 4 tablespoons melted butter. Heat large frying pan, and melt butter or margarine. Pour about a tablespoon of batter into pan. Brown pancakes on one side, turn and brown on second side. Pancakes may be spread with fruit preserves, preferably lingonberry, rolled and sprinkled with sugar.

7/23/2003
This recipe comes from Rocky Point Farm, Warwick.

BLUEBERRY STUFFED FRENCH TOAST
6 slices bread, crust removed, cut in 1-inch cubes
1 8-ounce package cream cheese, cut in 1-inch cubes
6 large eggs
1 cup blueberries
3-4 tablespoons maple syrup
1 cup milk
Arrange half the bread cubes in buttered baking dish (9-inches by 9-inches). Scatter the cheese cubes and blueberries over bread. Scatter remaining bread cubes over top.
Whisk together eggs, syrup and milk; pour mixture evenly over bread. Cover and chill overnight.
Cover with foil and bake at 350 degrees for 30 minutes; remove foil, bake 30 minutes more until puffed and golden. Serve with sauce, recipe follows.

SAUCE
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Mix sugar, cornstarch and water. Cook over moderate heat for 5 minutes or until thickened. Add blueberries and simmer for 10 minutes. Remove from heat and add butter. Pour over bread mixture and serve.
Serves 4-6.

BLUEBERRIES WITH BARBADOS CREAM
Blueberries and cream are a natural pairing. For guests, you can put the bowl of Barbados Cream in the middle of the table and let them add as much or as little as their calorie count allows. Limoncello on the side is also nice.
1 1/4 cups heavy (whipping) cream
1 1/3 cups plain yogurt
About 1/3 cup light brown sugar
2 pints blueberries
In a bowl using an electric mixer or a whisk, beat together the cream and yogurt until somewhat but not too stiffly thick. Add the sugar and stir until completely combined. Cover and refrigerate for at least 12 hours or, better still, up to 24 hours.
To serve, spoon into individual dishes and top with blueberries.

Per serving: 229 calories, 3 gm protein, 22 gm carbohydrates, 15 gm fat, 56 mg cholesterol, 9 gm saturated fat, 41 mg sodium, 2 gm dietary fiber
Adapted from How to Eat by Nigella Lawson (Wiley, 2002).

6/11/1986

PROVIDENCE CHEESE CRUSTLESS SPINACH QUICHE
1 1/2 pounds fresh, well-drained ricotta cheese
4 eggs, well beaten
Salt, pepper to taste
2 tablespoons grated Parmesan cheese
2 cups raw spinach, chopped
1/4 cup fresh breadcrumbs
Preheat oven to 350 degrees. Beat ricotta and eggs together well until light in color. Add salt and pepper, Parmesan and spinach. Blend thoroughly and pour into lightly oiled 8-inch square pan. Sprinkle top with bread crumbs and bake about 15 minutes, or until golden and set.
Finely diced raw zucchini may be used instead of spinach. A 9-inch round pan may be used if preferred. Makes 8 moderate servings.

5/6/1998
The oatmeal chocolate chip muffins topped with chocolate streusel won a $12,000 grand prize from Quaker Oats for 8-year-old Emily Barnett and her mother of Knoxville, Tenn.

OATMEAL CHOCOLATE CHIP MUFFINS
Chocolate Streusel:
1/3 cup sugar
1/4 cup flour
2 tablespoons unsweetened cocoa powder
2 tablespoons margarine or butter, melted

Muffins:
1 1/4 cups flour
1 cup uncooked rolled oats (quick or old fashioned)
1/2 cup regular or mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk (see note)
1/2 cup honey
1/4 cup vegetable oil
1 egg, lightly beaten
Heat oven to 350 degrees. Line 12 medium-size muffin cups with paper baking cups.

Combine all streusel ingredients; set aside.
Muffins: Combine flour, oats, chocolate chips, baking powder, soda and salt in large bowl; mix well. In another bowl, combine buttermilk, honey, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Do not overmix.
Fill muffin cups almost full. Sprinkle with streusel, patting gently.
Bake 20 to 22 minutes or until lightly golden brown. Cool in pan on wire rack 5 minutes; remove from pan. Serve warm.
Store cooled muffins, wrapped in plastic, at room temperature. Makes 1 dozen, each 250 calories, 10 grams fat, 120 mg. sodium.
Note: For buttermilk, you may substitute 2/3 cup milk mixed with 2 teaspoons white vinegar.

To make mini-muffins, spoon batter into 24 paper-lined mini muffin pans, top with streusel and bake 14 to 16 minutes.

7/6/2005
These enormous, delectable, tender, blueberry-filled delights are easy to make. Although the following recipe, furnished by Jordan Marsh years ago, says that it will make a dozen, if you fill a large muffin tin with the batter you'll create six huge but light muffins that made the store's bakery famous. Don't skimp on the sugar poured over each muffin in the tin before baking. It's the secret.

OFFICIAL JORDAN MARSH BLUEBERRY MUFFIN
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
1/2 cup milk
1 pint blueberries

Sugar for the top
Shortening may be all vegetable solid shortening or all butter or all margarine or a 50-50 blend.
Clean and rinse berries; pat dry.
Grease muffin cups well, including the top, and flour lightly (or use paper liners).
Beat shortening with sugar and vanilla until well mixed. Beat in eggs.
Mix dry ingredients and mix in alternately with the milk. Fold in berries. Batter will be very heavy.

Fill muffin cups to top. Sprinkle sugar on top. Bake in preheated 450-degree oven for 5 minutes. Lower heat to 375 degrees and bake an additional 30 to 35 minutes, until they test done. Cool and remove from pans.

9/12/1987

HASH BROWN POTATOES
6 large potatoes, boiled, peeled and cut in 1/2 -inch cubes
1 medium-size yellow onion, peeled and minced
3 tablespoons bacon drippings, butter, margarine or oil
1 teaspoon salt, or to taste
1/8 teaspoon pepper
Brown potatoes and onion 5 to 7 minutes in fat in a heavy skillet over moderate heat, pressing into a pancake. Shake pan often so mixture doesn't stick. Sprinkle with salt and pepper, cut into wedges, turn, brown other sides and serve. Serves 4.
-- The Doubleday Cookbook

6/19/1985

STRAWBERRY OMELET
1/2 cup strawberries
1/2 teaspoon vanilla extract
2 medium eggs
pinch of salt
Hull the berries and cut them in half. Sprinkle with half of the vanilla. Beat the eggs, add salt and remaining vanilla. Pour into preheated, 6-inch nonstick skillet. When eggs are set, place berries on one half of the omelet and fold the other half over fruit. Roll out of pan onto a warmed plate. Divide and serve immediately. Makes 1 serving/200 calories.
From Weight Watchers International Cookbook.
CHEESE PANCAKES
1/2 cup uncreamed cottage cheese
1/4 cup evaporated skim milk
1/2 teaspoon baking powder
1 egg
2 tablespoons white flour
1/2 pint low-fat yogurt
1/2 pint strawberries
noncalorie sweetener
Blend cheese and milk until smooth. Add baking powder, egg, and flour and blend well. Pour 1 tablespoon of batter for each pancake onto a moderately hot nonstick griddle. When brown on both sides, remove the a hot plate to keep warm. Sweeten strawberries to taste with a noncaloric sweetener. On each pancake place 1 tablespoon strawberries and 1 tablespoon yogurt. Roll the pancake to enclose mixture and serve immediately.
Makes l6 pancakes. 60 calories for 2 pancakes.

HOT BLUEBERRY SYRUP
1 cup unsweetened blueberries, fresh or frozen
1/2 cup unsweetened grape juice
sugar substitute to taste (optional)
Combine berries and the juice in saucepan; bring to a boil. Crush the berries with the back of a spoon. Simmer 2 to 3 minutes. If desired, take off heat and stir in sugar substitute. Serve hotl Store in refrigerator, reheat to serve again. Makes about 1 cup, l0 calories per tablespoon.
Recipes from The Slim Gourmet.

8/28/1985

SAUSAGE AND EGG BAKE FOR BRUNCH
2 pounds bulk sausage
4 slices white bread, cubed
8 ounces (2 cups) grated sharp Cheddar cheese
8 large eggs
2 1/2 cups milk
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard

In large skillet, break up and saute sausage over medium heat. Drain off fat. Place bread cubes in bottom of three-quart casserole or baking dish. Add cooked sausage, then grated cheese. In bowl, beat together eggs, milk, salt and mustard until frothy. Pour egg mixture over cheese and sausage in casserole. Cover and refrigerate overnight. When ready to cook, bake at 35 9degrees for 45 minutes. Makes eight servings.

9/12/1987
BRIE-FRESH STRAWBERRY FRENCH TOAST
1 pint strawberries, washed and hulled
8 slices French bread
4 ounces Brie cheese
3 eggs
1/4 cup milk
2 teaspoons nutmeg

Strawberry sauce (recipe below)
Slice about 2/3 of strawberries, reserving nice whole ones for garnish. Spread 4 slices bread with Brie cheese. Top with sliced strawberries. Cover each with second slice of bread. Lightly beat eggs with milk and nutmeg. Dip each sandwich in egg mixture and heat in non-stick skillet or one sprayed with non-stick cooking spray until lightly browned on each side. Serve with reserved strawberries and warm syrup. Makes 4 servings/225 calories each.
- From the Los Angeles Times

FRESH STRAWBERRY SAUCE
3 cups fresh strawberries, washed, hulled and halved
2 tablespoons orange juice concentrate thawed and undiluted
1 tablespoon sugar
1 teaspoon grated orange rind
1/2 teaspoon grated lemon rind
Place all ingredients in container of an electric blender. Process until smooth, scraping sides of container as necessary. Pour mixture into a small bowl; cover and chill thoroughly. Yield: 1 1/3 cups, 6 calories/tablespoon.
- From Cooking Light '87
4/30/1986

ASPARAGUS RABBIT
1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1 teaspoon dry mustard
2 cups milk
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 cups shredded Cheddar cheese
1 pound asparagus, cooked
Toast triangles
Melt butter in large saucepan. Blend in flour, salt and mustard. Gradually add milk and cook over low heat, stirring constantly, until mixture thickens and comes to boil.
Add hot pepper sauce and cheese and stir until cheese is melted. Serve over cooked asparagus on toast triangles. Makes 4 to 6 servings.
- From Los Angeles Times

FRESH STRAWBERRY BREAD
2/3 cup crushed strawberries
2 eggs
2/3 cup granulated sugar
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Grease an 8 1/2 x4 1/2 -inch loaf pan. Hull strawberries and crush. With mixer, beat eggs with sugar, oil and vanilla. Stir in flour, cinnamon, soda and salt. Mix until blended; do not overbeat. Stir in strawberries with their juice. Spread in pan. Bake in preheated 350 degree oven 55 to 60 minutes, until a toothpick inserted into loaf will come out clean.
Cool on wire rack, then remove from pan. Makes one small loaf. Serve plain or with butter, cream cheese or strawberry neufchatel cheese.

8/8/1984
BANANA BRUNCH CAKE
1 cup soft butter or margarine
1 1/2 cups sugar
3 1/2 cups flour
1 cup mashed bananas (about 2 medium)
1/2 cup coffee liqueur, such as Kahlua
1/4 cup milk
3 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
4 large eggs
3/4 cup flaked coconut
3/4 cup chopped walnuts
Beat butter with sugar until fluffy. Slowly beat in flour, 1/2 cup at a time, together with all other ingredients except coconut and nuts. Beat on low speed until blended. Increase speed to medium and beat 2 minutes. Stir in coconut and nuts. Turn into well-greased 10-inch tube pan. Bake at 350 degrees 45 to 50 minutes, until cake tests done. Cool in pan on wire rack 10 minutes, remove cake and cool. If desired, dust with confectioners sugar when cool.

10/5/1994
The crepes - which are simply thin pancakes - are made ahead and refrigerated, to bake at serving time.
CREPES WITH SPINACH AND RICOTTA CHEESE
Crepes:
3 eggs
1/4 cup plus 1 tablespoon flour
1 teaspoon salt
1 1/2 cups milk
1 1/2 tablespoons unsalted butter for cooking
Filling:
1 pound fresh spinach, boiled, then drained
1/4 stick (2 tablespoons) butter
10 ounces (about 1 1/4 cups) ricotta cheese
2 eggs
1/4 cup grated Parmesan cheese
Grated nutmeg, salt, pepper
For baking:
1/3 cup melted butter
1/4 cup grated Parmesan cheese
Crepes: Beat the eggs. Sift flour with salt. Add flour and milk to eggs; mix until smooth. Let rest a few minutes. Heat a 12- to 14-inch nonstick skillet over moderately high heat. Brush with a little melted butter. Add about 4 tablespoons of batter, swirling it around to evenly coat the pan. Cook until lightly brown on one side. Turn and cook for 15 seconds on other side. Repeat with remaining batter and butter. Stack the crepes and set aside.
Filling: Chop the cooked spinach, then saute in butter to cook off excess liquid. Mix with ricotta, eggs, Parmesan, nutmeg, salt and pepper to taste.
Spread filling on each crepe and roll them tight. Refrigerate at least two hours or overnight. Grease an oven-proof baking dish; cut crepes into 2-inch rolls. Place all the rolls upright, standing in the dish. Sprinkle with melted butter and grated Parmesan.
Place in a 375-degree oven for about 10 minutes. Serve as is or with red pepper fondue as a sauce. Serves 10 as first course.

SWEET RED PEPPER SAUCE:
Place two large red sweet peppers in a preheated 450-degree oven for 1 1to 15 minutes. Remove from oven and place in a paper bag for 10 minutes. Peel and seed.
Peel and thinly slice one medium-size onion. Saute in 2 to 3 tablespoons extra virgin olive oil, add red pepper, 2 cups chicken or beef stock and cook on moderate heat for about 15 minutes, until almost all of the liquid has evaporated. Puree in blender or food processor. Set aside until ready to serve. Can be made in advance.
- From Giovanna Folonari-Ruffino

1/8/1997
This fruit-stuffed French toast is low in fat because it's baked rather than fried.

BLUEBERRY-STUFFED FRENCH TOAST
Cooking spray
6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons sugar, divided
1 cup frozen (or fresh) blueberries, thawed, drained
8 slices Italian bread, 1 1/4 -inches thick
1/3 cup sliced almonds
Blueberry sauce
Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray.
Beat eggs with orange peel, juice and 2 tablespoons of the sugar. Pour into a 13- by-9- by-2-inch baking pan; set aside.
Combine blueberries and remaining 1 tablespoon sugar; set aside. With tip of a sharp knife, cut a 1 1/2 -inch-wide pocket in the side of each bread slice. Fill with blueberry mixture.
Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes per side.
Arrange on baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
Serve with syrup or blueberry sauce. Makes 4 to 6 servings.
BLUEBERRY SAUCE: Combine 3 tablespoons sugar, 1 tablespoon cornstarch and dash of salt. In small saucepan, bring 1/4 cup orange juice and 1/4 cup water to boil. Add 1 cup fresh or frozen blueberries and 1 cup orange sections (about 2 oranges), return to boil and cook about 2 minutes. Stir in sugar mixture; cook-stir until sauce thickens, about 2 minutes. Makes 2 cups.
- American Egg Board

This French toast, adapted from Nicole Routhier's Fruit Cookbook (Workman, 1996), is similar to a caramelized tarte tatin, the French upside-down apple tart. It needs no additional butter or syrup.

UPSIDE-DOWN FRENCH TOAST WITH APPLE AND BANANA
4 tart apples
5 tablespoons fresh lemon juice
6 large ripe bananas
1/2 teaspoon each ground cinnamon, ginger, cloves and nutmeg
4 tablespoons ( 1/2 stick) butter
1/2 cup light brown sugar
2 tablespoons maple syrup
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
8 slices challah bread, cut 1 inch thick
Peel, core and cut each apple into 3/4 -inch-thick wedges. Place the apple wedges in a large mixing bowl and toss gently with the lemon juice to prevent discoloration. Peel the bananas and slice them crosswise 3/4 inch thick. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon, ginger, cloves and nutmeg over the fruits, and toss well to combine.
Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer. Remove from the heat.
Pour the contents into a lightly buttered 13- -by-9-inch baking pan. In a medium-sized bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. (You may need to slice some of the bread in half to cover the fruit.) Pour any leftover egg mixture over the bread. Dot the bread with the remaining 1 tablespoon butter. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight.)
Preheat the oven to 375 degrees. Bake the French toast, uncovered, until the top is golden, 30 to 35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn it over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

Makes 6 servings, each 541 calories, 16 grams fat, 335 milligrams sodium.

This make-ahead casserole is adapted from A Cozy Book of Breakfasts & Brunches, by Jim Brown and Karletta Moniz (Prima, 1997). The authors describe it as a savory bread pudding.

UNION SQUARE BRUNCH
2 tablespoons butter
1 pound mushrooms, sliced
1 medium onion, chopped
1 tablespoon vegetable oil
3/4 pound sweet Italian chicken or turkey sausage
12 slices white bread, crusts removed
1/2 pound grated sharp Cheddar cheese
6 eggs
2 1/2 cups milk
1 tablespoon Dijon-style mustard
1/4 to 1/2 teaspoon nutmeg
In a 12-inch nonstick skillet, melt the butter over medium heat. Add the mushrooms and onion, and cook until the onions are translucent, about 1 1minutes. Remove from the pan and place in a medium bowl. In the same skillet, heat the oil and brown the sausage, breaking it up until it is crumbly. Drain well and add to the mushroom-onion mixture.
Butter a 13- by-9-inch baking dish and cover the bottom with half the bread, then half the mushroom-onion-sausage mixture, then half the cheese. Make another layer with the remaining bread, mushroom-onion-sausage mixture and cheese.
In a medium bowl, mix the eggs, milk, mustard and nutmeg. Pour this mixture over the layers in the baking dish. Cover and refrigerate overnight.
The next day, preheat the oven to 350 degrees. Bake, uncovered, for 1 hour, until the top is brown and the eggs are completely set.
Makes 8 servings, each 413 calories, 23 grams fat, 639 milligrams sodium.

HUEVOS RANCHEROS
2 cups commercial red or green Southwestern-style chili sauce such as picante sauce or salsa
4 to 8 eggs
4 corn tortillas
Vegetable oil
1/2 cup grated Cheddar cheese
Heat the sauce in a shallow frying pan. Crack the eggs into the sauce, cover with a lid and poach to the desired firmness (about 3 to 4 minutes).
Place about a quarter-inch of oil in a skillet and heat. Fry each tortilla for a few seconds until soft and warm but not crisp. Drain.
Place the eggs and sauce on the tortillas. Top with grated cheese. Serves 4.
(Additions: Onion. Oregano. Cilantro. RO*TEL Diced Tomatoes & Green Chilies. You could warm a can of beans for this, too (or refried beans). Don't use sweet baked beans. Black soybeans are low-carb. If you're teenagers or an ambitious adult, you might even make Refried (Black Soy) Beans)

4/19/2000
STRAWBERRY-STUFFED FRENCH TOAST
6 ounces (two-thirds of 8-oz. package) Neufchatel or cream cheese, softened
1/2 cup maple syrup, divided
8 slices brad
1 1/2 pint baskets strawberries, stemmed and sliced, divided
2 eggs
3 tablespoons milk
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Powdered sugar, optional
In a small bowl, using a fork, mix cheese and 2 tablespoons of the syrup until blended. Spread one side of each bread slice with this mixture.
Layer each of four slices with sliced strawberries to cover surface. Close sandwiches with remaining four slices, facing cheese side down. Press together lightly.
In shallow dish, beat egg and milk until blended.
In large nonstick skillet, heat butter and oil over medium heat until hot. Dip sandwiches into egg mixture, turning to soak both sides; place in skillet. Cook 5 to 6 minutes, until browned, turning once.
Meanwhile, in small saucepan, combine remaining 6 tablespoons of syrup and remaining strawberries. Heat over low heat just until warmed; remove from heat.
Sift powdered sugar, if desired, over French toast. Cut each diagonally in half. Serve with warm strawberry mixture.

Makes 4 servings.
- From California Strawberry Commission

2/28/1996
CARPENTER'S JONNYCAKES
1 cup jonnycake cornmeal
1 tablespoon sugar
1/2 to 1 teaspoon salt
1 cup boiling water
Milk to thin
Corn oil or bacon grease for frying
Mix dry ingredients in large bowl. Add boiling water and mix well, being sure the water wets all the meal. Immediately thin with 3 to 4 tablespoons milk, to make a mixture that will drop easily from spoon. Additional milk may be needed. Mixture should be the consistency of thin mashed potatoes.
Heat 1 or 2 tablespoons corn oil or bacon grease on griddle or frypan. Drop by spoonfuls onto medium-hot griddle. Cook 5 to 6 minutes on each side, turning once, until a brown crunchy crust is formed and inside is soft. Add additional oil if needed; don't let the griddle get dry.
Add butter and serve hot. Makes 10 to 12 three-inch jonnycakes.
Serve with good jam for breakfast.

4/24/1985
ASPARAGUS ROLL-UPS
1 tablespoon minced fresh parsley
2 teaspoons well-drained prepared white horseradish
3 ounces cream cheese
6 pieces (2-by-4 inches) smoked salmon or thin slices of ham
6 asparagus spears, each 4 inches long, cooked
Cream together parsley, horseradish, and cream cheese.
Spread about 1 tablespoon of the cream cheese mixture over each salmon strip. Place asparagus over cream cheese on the long side. Fold or roll salmon over to enclose asparagus. Chill 1 hour. Before serving, cut each strip into 4 (1 inch) pieces. Makes 24 pieces. Serve cold, with toothpicks.
Note, if desired, place 4 salmon pieces on a lettuce-lined plate and serve as first course. (Makes 6 servings as a first course.)
Recipe: from Easy Appetizers.

FLAN de QUESO
1 12-ounce can evaporated milk
1 can sweetened condensed milk
8 ounces cream cheese
6 large eggs
1/2 teaspoon vanilla
Caramel:
1 cup sugar
1 teaspoon water
Thoroughly mix evaporated and condensed milk with cheese, beaten eggs and vanilla. Heat sugar with water in skillet over high heat until caramel is formed. Pour caramel into a baking dish. Add milk mixture. Bake 1 hour at 35 9degrees, or until set. Refrigerate overnight.
You may need to place the casserole in a large pan of hot water for 5 to 10 minutes before unmolding, to soften the caramel.
Recipe: Bon Appetit

GINGER-GLAZED FRUIT SALAD
1 large white grapefruit
1 large pink grapefruit
1 orange
1 can (8 ounces) pineapple chunks, in juice
1 pear
1 can (8 3/4 ounces) dark sweet cherries, or 1 cup fresh cherries
1/3 cup granulated sugar
1/2 teaspoon ground ginger
2 tablespoons honey
2 cups lemon sherbet (optional)
Over a medium bowl to catch the juices, peel the grapefruits and orange and divide into sections. Add pineapple and juice to bowl. Cut pear into slices. Add to bowl, making sure each slice gets coated with juice. Drain cherries and add cherries to bowl; discard juice. Drain fruits in bowl, reserving juice. Arrange fruits in a wide shallow bowl or on a platter.
In large skillet, stir sugar and ginger together. Add 2/3 cup of the fruit juices and honey to skillet. Cook over low heat stirring until sugar is dissolved. Bring to a boil. Boil, stirring occasionally, 3 to 5 minutes until thickened and reduced to about 1/2 cup. Pour over fruit. Serve with lemon sherbet, if desired. Makes eight servings.
To turn into Oriental fruit salad: Substitute lychee nuts (from can in Oriental markets) for pear, add canned loquats, mangos and bananas instead of cherries.
Recipe: Great Desserts.