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If you subscribe to me, this is a duplicate of an entry under “Try 43 New Recipes”. If you don’t subscribe to me, you’d better get on that right away. :D

This is my Grandma’s recipe and Mom’s favorite breakfast. Just called Grandma for it this morning, so it’s the first time I made it. I used shredded hash browns, and it came out just fine.

Preheat oven to 375 degrees. Slice a potato real thin, brown lightly in a frying pan. While they’re browning, scramble up 5 eggs and a tablespoon of mayonnaise in a bowl. Add your choice of these (or your own favorite) fillings to the bowl: cheddar cheese, sliced mushrooms, chopped scallions, cooked crumbled bacon, cooked diced ham, cooked crumbled pork sausage.

Arrange the browned potato slices in a deep pie plate like a crust. Pour the scrambled eggs and fillings over the potatoes in the pie plate. (Make sure there is about an inch of space for the eggs to rise without spilling over.) Bake until the eggs are set – about 20 minutes. Insert a clean butter knife into the center of the pie plate, and it should come out fairly clean. (A little moist is best.)

Serve the omelette in wedges. Salt and pepper to taste. Mmmmm!

is Rachael Ray anyway.

_{I’ve never seen her show, but I like the recipes}

Great for sipping with family and friends while opening presents. Make some up for your holiday party at home or work.

Wassail Ingredients:12 cups apple juice, 4 cups cranberry juice cocktail, 1/2 cup granulated sugar, 1 cup rum optional, 16 whole cloves, 6 whole cinnamon sticks, 1 tablespoon ground allspice, cheesecloth and string

Combine apple and cranberry juices with sugar and optional rum in a large crockpot (preferred) on high setting or non-metallic dutch oven over medium heat.

Unfold cheesecloth to measure about 12” and cut with a scissors. (Doubled is better.) Crack cinnamon sticks in two or three pieces each and pile them in the cheesecloth along with whole cloves and allspice. Roll together and secure each end with a sting (or thread or dental floss or whatever).

Add spice bag to juice, dunk it under a couple times, and let it float around at least two hours (the longer the better) in a crockpot or 30 minutes in the dutch oven. (Reduce stove to low heat – keep crockpot on high.) Yes, some spice will sink to the bottom. Stir every once in a while.

Ladle hot wassail into cups. Store leftovers in a covered pitcher or juice container.

Okay, there are a few specialty ingredients in here that most people don’t usually store in their pantry. Buy them once and you’ll have them on hand when you make this salad again… and again… and again… This killer chili vinaigrette makes the salad!

Tiger’s Bird Seed Salad

• 1 can black beans – drained and rinsed
• 1 can sweet corn – drained
• 3 cups cooked brown rice
• 1 bunch green onions – chopped
• 1/4 cup cilantro – chopped
• 1 zucchini – cut in small strips
• 1 head green cabbage – shredded
• 1/2 head red cabbage – shredded
• 2 carrots – grated
• 1/2 each: red and green pepper – chopped
• 1 grilled or broiled chicken breasts – chopped (optional)
• 1/3 cup each: shelled pumpkin & sunflower seeds
• 2 tablespoons cumin seeds

• 1 cup olive oil
• 1/2 cup red vinegar
• 3 tbsp. balsamic vinegar
• 1/4 cup sugar
• 1 tablespoon szechuan chili sauce
• a dozen or so cumin seeds
• couple shakes of basil, salt, pepper

Throw all the salad ingredients in a gargantuan bowl. Toss salad with vinaigrette just before serving. Sit back, enjoy, and accept the compliments.

This makes a LOT of salad. Dress just enough salad that will eaten since it does not keep well after the dressing is on. Store in the fridge with a few paper towels over the top instead of plastic wrap. Keeps well for a few days.

This is the BEST Chicken Tortilla Soup you’ll ever have in your life! I’m taking the advice of everyone I’ve made it for by entering this recipe in a contest. Wish me luck!

Tiger’s Chicken Tortilla Soup

• 1/2 lb. chicken, boneless and skinless
• 4 cups low sodium chicken broth
• juice of 1 lime
• 8 oz. tomato sauce
• 2 tbsp. cilantro, chopped
• 2 tsp. Worcestershire sauce
• 3 green onions, chopped
• 1/2 cup cooked rice
• 1/2 cup frozen cut corn
• 1/2 avocado per each bowl, diced
• 1 tsp. minced garlic
• 1/2 tsp. ground black pepper
• Tabasco
• tortilla strips

Grill or broil the chicken until cooked and dice into small cubes or small, thin strips. Simmer chicken broth, tomato sauce, garlic, Worcestershire, lime juice, and Tabasco for 20 minutes.

Add chicken, green onion, rice, corn, cilantro, and simmer for 20 minutes more.

Place diced avocado on bottom of soup bowl. Ladle soup over avocado.

Garnish with tortilla strips. You may provide a side plate of extra avocado, cilantro, and tortilla strips to be added by the guests as desired. (To make sure that your avocado doesn’t turn brown toss it in some extra lime juice.)

2 Tbsp butter
1 leek white part only halved lengthwise (washed well and chopped)
3/4 lb asparagus cut into 1/2”
2 1/2 cups chicken stock
1/2 cup heavy cream
salt and pepper to taste

Heat the butter in a large saucepan over medium-high heat until the foam subsides. Add the leek and saute, stirring, for 2 minutes. Add the asparagus and saute, stirring, for 1 minute. Add the stock to the pan and bring to a boil. Lower the heat, cover, and simmer for 8 to 10 minutes, or until the asparagus is tender. Transfer the mixture to a food processor. Add the cream, salt, and pepper, and puree for 1 minute, or until smooth. Serve immediately.

Makes about 3-4 cups

_{Note: when my dad made this he used the asparagus ends from his summer crop that he had saved from in the freezer. He said it worked really well.}

This sinful concoction is my family’s favorite family dessert. It’s good for any occasion and bound to get a standing ovation.
I especially like it at Christmas.

_{2 packages of raspberry jelly rolls
a mixed bag of frozen field berries
1 vanilla instant pudding mix
1 package of whip cream
5 crushed Skor bars
Cherry brandy added to taste}

Prepare the instant vanilla pudding and add a tablespoon of cherry brandy to the mix before putting it into the fridge to set. Fold some crushed Skor into the vanilla pudding.

Cut the jelly rolls into even slices and use them to line a large punch bowl. Thaw the fieldberries in a strainer and keep the juice. Add 2 tablespoons of Cherry brandy to the berry juice. Baste the jelly rolls with the brandied berry juice. Add layers of fieldberries and jelly rolls. Baste each layer of jelly rolls with the brandied fruit juice.

Add a thick layer of vanilla pudding on top of your last layer of berries and jelly rolls.

Add a tablespoon of cherry brandy to your whipping cream. Spread the whipping cream onto the top of the trifle and add the rest of the crushed Skor bits to the top of the trifle. Serve chilled and be prepared to think your stomach has died and gone to heaven.

This is REALLY yummy and when made with fat-free or low-fat mayo is a very healthy snack. Serve it with crackers or whole grain bread.

1 env unflavored gelatin
1/4 c water, cold
3/4 c water, boiling
1/2 c mayonnaise
1 Tbs lemon juice
1 Tbs onion, grated
dash tabasco
1/4 Tsp paprika
1 Tsp salt
2 Tbs basil
2 c salmon, poached, flaked into small pieces

Soften the gelatin in the cold water in a
large mixing bowl. Stir in the boiling
water and whisk the mixture slowly until
the gelatin has dissolved; cool to room
temperature.

Whisk in the mayonnaise, lemon juice,
grated onion, tabasco, paprika, salt
and basil. Stir to blend completely, and
refrigerate until the mixture begins to
thicken slightly, about 20 minutes.

Fold in the salmon. Transfer the mixture
to a 6�8 cup bowl or decorative mold.
cover, and chill for at least 4 hours.

OOPS!!! I was supposed to post this on “Snickerdoodle Day” (otherwise know as Cookie’s birthday), but I was too busy partying and I forgot. So here it is now, still in plenty of time for everyone to make some for Christmas!!!

From “Betty Crocker’s Cooky Book”, page 23:

1 cup butter (or shortening or margarine)
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Mix butter, sugar and eggs together thoroughly. Measure flour, by stirring or sifting, into a small mixing bowl; add cream of tartar, baking soda and salt and blend well. Stir flour mixture into the butter/sugar mixture and blend well. Chill dough for 1-2 hours (or place in freezer until your ready to bake).

Shape dough into small (1”) balls. Roll ball into mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place 2” apart on baking sheet. Bake in 400 F oven of about 8 minutes, until they just begin to set.

The trick for these (and all cookies) is to not bake them too long. If you do they will get hard after they cool and they are supposed to be soft and chewy. The first time you bake them, you might want to just bake a few at a time until you get the knack for when to take them out of the oven. Plan on making LOTS, as they disappear fast - -even especially if you’re the only one in the house!!!

_{I’ll be posting some of my other favorite cookie recipes between now and Christmas.}

2 cups of canned or fresh pumpkin
3-4 eggs, well-beaten
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 cup canola oil (or for a lighter version use 1/2 cup oil and 1/2 cup applesauce)
2/3 cup water
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1 tsp salt
1 3/4 tsp baking soda
3 1/2 cups of all-purpose flour (you can use whole-wheat flour for half of this if you want)
1 cup chopped pecans or walnuts (IF you really think you have to put them in there)

Blend pumpkin, eggs, sugar, oil, water, and spices together until well blended. Add salt, baking soda and 1 cup of the flour and mix well. Add the rest of the flour gradually while mixing slowly. Mix just until blended.

Pour into greased and floured loaf pans (makes 2 regular-size loafs or several mini loaves). Bake at 350 degrees for 30-45 minutes (depending on the size of the pans you use). Loaves are done when the top center springs back when touched and/or when a toothpick inserted in the center comes out clean.

Remove the loaves from the oven and let them cool about 5 minutes before removing them from the pans. Let them cool slightly on a cooling rack, then wrap while still warm in aluminum foil (unless you’re just going to start eating it right away).