1 slice whole wheat bread — toasted
1 teaspoon butter
3 fresh mushrooms — thin sliced
3 tomato slices
2 tablespoons grated parmesan cheese
1 slice bacon; crisp — drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

1/2 cup onion — chopped
2 tablespoons butter
2 egg — beaten
1 cup half and half
1 cup milk
1 tablespoon flour
1/4 teaspoon pepper — white
1 1/2 cups swiss cheese — shredded
1 cup almonds — sliced
1 pie shell — baked

Saute onion in butter until tender. In small bowl, beat together the
eggs, both milks, flour and pepper until lightly frothy. Stir in the
cooked onion, cheese and toasted sliced almonds until well mixed. Pour the
mixture into a still hot baked pie shell. Bake at 325F for about 45
minutes. When done, a knife inserted in the middle will come out clean.
Let stand for 10 minutes, slice and serve.

—–amaretto butter—–
2 tablespoons amaretto
1/2 cup butter or margarine — soften
—–amaretto syrup—–
1/4 cup amaretto
1 cup maple syrup

AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small
saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool
before serving.

6 tablespoons amaretto
4 eggs — well beaten
1/2 cup milk
12 slices french bread
amaretto butter (see recipe)
amaretto syrup (see recipe)

In shallow bowl mix all ingredients except bread. Soak bread in
mixture. In large skillet, melt some butter. Drain bread. Cook in butter
until both sides are golden brown. Serve immediately with Amaretto butter
and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of
Amaretto.

2 cups bisquick
2 eggs
1 cup milk
1/4 cup amaretto
1/2 cup almonds — sliced
amaretto butter (see recipe)
amaretto syrup (see recipe)

Beat pancakes ingredients together until smooth. Cook as usual.

12 sl sourdough bread — or
6 sl whole-grain bread — halved
1 3/4 cups mozzarella or monterey jack — shred
1 1/2 cups cooked beef, lamb or pork
cut bite-size
1 cup carrot or zucchini — shred
4 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 teaspoon worcestershire
1 teaspoon dried thyme leaves — crumble
1 teaspoon dried basil leaves — crumble

In a 10×6x2 baking dish, layer bread slices to cover bottom of dish.
Sprinkle cheese, meat and veggies over bread. In a bowl, stir together
the eggs, milk and seasonings till well mixed. Pour carefully over
ingredients in baking dish. Cover. Let stand 1 hour at room temperature or
in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or
until center is nearly set. Let stand 10 minutes. Cut into squares.

1/2 cup quick-cooking rolled oats
2 cups water
2 cups pancake mix, complete — *
1/2 cup apple — * * shredded
2 tablespoons sugar
1/2 teaspoon cinnamon

In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle to medium high heat
(375F). Grease lightly with oil. Add remaining ingredients to rolled oats
mixture; stir just until all ingredients are moistened. (Batter will be
thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to
1 1/2 minutes, turning when edges look cooked and bubbles begin to break
on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown.
Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use
low-fat Bisquick if you prefer.

1 cup flour — sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
1 egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup applesauce

Mix together flour, baking powder, salt, cinnamon and cloves. Cut
butter into flour mixture. In a small bowl, beat together egg, milk,
powdered milk and apple sauce. Combine flour mixture with egg mixture
until well mixed. Bake on hot griddle. Serve with butter and syrup or
fruit.

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples
or other tart apples
peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange
juice, and 2 tablespoons maple syrup into a batter. If you like thinner
pancakes, add 2 to 4 tablespoons of water at this point. Let rest for
1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1
tablespoon water until the slices are tender and caramelized. Combine the
remaining yogurt and maple syrup with the cinnamon. Using a nonstick
omelette pan, make thin crepes by pouring 3 tablespoons of the batter into
the preheated pan and rolling it around to uniformly cover the surface of
the pan. Cook over medium heat about 1 minute, flip with a spatula
and cook the other side for about 10 seconds. Continue until all the
batter has been used. For each serving, roll each of two crepes around 2
tablespoons of the apples. Garnish with a dollop of flavored yogurt and a
mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes
with filling.

1 egg
1/2 teaspoon cinnamon
1 cup pancake mix
1/2 cup fresh apple — shredded
2/3 cup milk
1/2 pound bulk pork sausage — browned
2 tablespoons oil
—–cider syrup—–
1/2 cup sugar
1 cup apple cider
1 tablespoon cornstarch
1 tablespoon lemon juice
1/8 teaspoon pumpkin pie spice
2 tablespoons margarine or butter

Heat griddle to 375~. In small bowl, beat egg on high speed until
thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into
measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon.
Fold in apples and sausage. Grease griddle lightly before making each
pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake
until bubbles appear, about 2 minutes on each side. Serve with hot Cider
Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and
pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring
constantly, until mixture thickens and boils for 1 minute. Remove from
heat and stir in margarine.