Blueberry  Pancakes 







1 cup fresh or frozen thawed blueberries, rinsed   

1 1/2 cups sifted all-purpose flour

2 1/4 teaspoons baking powder

3 tablespoons sugar

3/4 teasooon salt   

1 cup milk

3 tablespoons butter, melted

2 eggs, separated  

vegetable oil for brushing griddle 







Pre-heat griddle to 375 F


In a small bowl, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar and salt.


Beat egg yolks in a medium mixing bowl.

Add milk and melted butter.


Stir egg mixture into dry ingredients.

Mix until batter is smooth and stir in blueberries.

Fold in beaten egg whites.


Bake on hot greased griddle.


Makes 12 pancakes. 






Spicy  Cajun  Omelet







8 large eggs - beaten  

1/2 pound spicy Italian sausage  

1/3 cup sliced mushrooms  

1/2 medium onion, diced

1/2 medium bell pepper, diced

1/4 cup green onions, chopped

1 jalapeno pepper, chopped

2 tablespoons milk

1 tablespoon Dijon or Creole mustard

1 pinch salt

1 pinch cayenne pepper

olive oil








In a large fry pan over medium heat, fry and crumble the sausage.

Transfer to a paper towel lined bowl or plate to drain.


In the same fry pan, saute the mushrooms, onions and peppers (including jalapeno)

with a little bit of olive oil (about a teaspoon) until mushrooms are browned and peppers are soft.

As the vegetables cook, mix together the eggs, milk, mustard and spices.


Pour egg mixture over cooked vegetables.

Sprinkle crumbled sausage over egg mixture.

Cook until top of omelet is nearly set.

Flip half of omelet over.

Cook for one more minute.

Transfer to plate.

Slice into 4 wedges and serve.


Yields - 4 servings






Creamed  Chipped  Beef  on  Toast







2 (2 ounce) packages thinly sliced dried beef    

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 cups milk 

4 slices bread, toasted

salt and pepper to taste







Soak dried beef in water for a few minutes to remove excess salt.

Place on paper towel to dry.


Chop dried beef into small pieces and set aside.


Melt butter or margarine in a large skillet over medium heat.

 Blend in flour and cook for about 2 minutes.


Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling.


Reduce heat and add chipped dried beef.

Keep stirring gravy until well combined.

Add salt and pepper to taste.


Serve over slices of toasted bread.


Yields - 4 servings








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