Poppy Seed Dressing

2/3 cup vinegar
1/4 cup lemon juice
1 1/2 cups sugar
2 tsp salt
3 Tbs poppy seeds
2 tsp dry mustard
1 tsp paprika
1 small onion, cut into fourths
2 cups salad oil

Heat vinegar, lemon juice, sugar, and salt until sugar dissolves. Combine this mixture with poppy seeds, mustard, paprika, and onion in a blender. Blend 30 seconds on high. Turn to low and slowly add oil.

Will keep 4 weeks in an airtight container in the refrigerator.

Scrambled Eggs

This is a Dinah Shore recipe. She was an entertainer back in the 60's, and authored several cookbooks.

Eggs
Salt and pepper
Butter or margarine

Break as many eggs as you want (3 per person) into a bowl. Season and whisk lightly with a fork, just to break up the yolks. You don't want the yolks completely mixed into the whites.

Using more butter than you would normally (about 2 Tbs per 3 eggs), and a hotter skillet than you normally would, cook the eggs. Now this is important, DON'T KEEP STIRRING THE EGGS. Just move them around in the pan a few times to keep them from browning. If you keep stirring scrambled eggs, you end up with little pieces of over-cooked eggs (yuck!).

Before anyone else in the world would say they were done, remove them from the heat. Check on your toast. Give them another swirl and serve.

Spinach Cheese Quiche

2 pkgs frozen spinach, defrosted and squeezed
2 cups low-fat or fat-free cottage cheese
1/8 tsp pepper
1/8 tsp nutmeg, optional
1 cup Eggbeaters, beaten until light
3 Tbs grated Parmesan cheese
1/2 tsp paprika, optional

Beat cottage cheese with pepper and nutmeg. Stir in spinach. Fold in egg substitute. Pour into lightly oiled 8" square pan. Sprinkle with Parmesan cheese and paprika.

Bake at 350º for 30 min.

Spinach Crepes

2 Tbs butter
1/4 cup chopped green onions
1 pkg frozen chopped spinach, defrosted and swueezed
1 cup cottage cheese
1/4 cup grated Swiss or Parmesan cheese

Saute onions in butter. Add spinach. Spoon onto your previously made crepes (see crepe recipe in this book). Roll up, placing seam-side-down in a Pyrex baking dish.

Cover with foil and heat in oven until just warmed.

Eggs Benedict

English muffins, split in half
2 eggs, per each whole muffin
Canadian bacon, or sliced ham
Swiss cheese slices

HOLLANDAISE SAUCE:
3/4 cup water
1/2 lemon, juiced
Salt, red pepper, and paprika
1 Tbs cornstarch
2 egg yolks, beaten
2 Tbs butter

Place split muffins on a cookie sheet. Lightly broil.

Poach eggs in water until whites are set, but yolks still runny.

Place a slice of meat on each muffin half. Top with a slice of cheese, and return to the broiler to melt the cheese. Top with a poached egg. Spoon on some Hollandaise sauce and serve.

Hollandaise Sauce:
Heat water in double boiler; add salt, red pepper, and paprika to taste. Add lemon juice.

Dissolve cornstarch in a little cold water. Add to the mixture, stirring constantly. When the mixture is slightly thickened, remove the top pan from the hot water pan. Add beaten egg yolks and 1 Tbs butter. Stir thoroughly. Return to double boiler and cook until thick. Add remaining 1 Tbs butter.

Streusel Coffeecake

This is good warm or cold.

1/2 cup brown sugar
2 Tbs flour
2 tsp cinnamon
2 Tbs butter, melted
1/2 cup chopped pecans
1 1/2 cups flour
3/4 cup sugar
1 Tbs baking powder
1/4 tsp salt
1/4 cup butter, room temp
1 egg, beaten
1/2 cup milk
1 tsp vanilla

Using a fork, mix together 2 Tbs flour and cinnamon. Stir in melted butter and nuts. Set aside.

Sift 1 1/2 cups flour, sugar, baking powder, and salt. Cut in 1/4 cup butter until mixture is like fine cornmeal.

Mix egg, milk, and vanilla. Blend into flour mixture. Stir until just dampened. Spread half of mixture into a greased and floured square baking pan. Sprinkle with half of the nut mixture. Pour remaining batter over this. Sprinkle with remaining nut mixture. Bake at 375º for 30 minutes.

You can double this recipe and bake in an oblong pan for 40-45 minutes.

Company French Toast

1 loaf unsliced white bread
4 eggs
1 cup milk
2 Tbs Grand Mariner
1 Tbs sugar
1/2 tsp vanilla
1/4 tsp salt
1/4 cup oil or bacon grease

Slice bread into eight 3/4" slices. Beat eggs with milk, Grand Mariner, sugar, vanilla, and salt until well blended. Dip each slice into mixture until well saturated. Place in an oblong baking dish. Pour remaining liquid over bread. Cover; refrigerate overnight.

In very hot oil or bacon grease, saute bread slices until golden brown on both sides. Brush with butter; sprinkle with powdered sugar. Serve with maple syrup.