3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh gound pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs

In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in
a separate bowl just long enough to mix the whites and yolks;then season
lightly with salt and pepper.In a large frying pan or omelet pan,over
medium high heat,melt the butter,being sure the entire bottom of the pan
is coated.Pour the eggs into the pan and cook for an omelet,lifting the
cooked part of the eggs to allow the uncooked part to run under,and
shaking the pan when the bottom starts to set. While the top is still
moist,spoon the rice filling down the center of the omelet.Fold over,and
cook just long enough to heat the filling and melt the cheese.Or,if you
prefer,cook individual omelets,using 2 or three eggs per person,and divide
the filling among the omelets.Makes 3 to 4 servings

3/4 cup all-purpose flour
3/4 cup rye flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk

Combine flours, salt and baking powder.

Beat egg with oil and milk until well blended.

Add flour mixture and beat until smooth.

Let batter rest one hour before cooking crepes.

Use about 2 Tbsp. batter for 6″ crepe.

Yield: 12 to 15 crepes

1/4 package granular dry yeast
1/4 cup luke warm water
Flour

Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and
add enough flour (3/4 to 1 Cup unsifted) to make a running batter.

Place in small crock or in large jar. Do not cover tightly. Just cover
jar with a cloth or place a saucer over the top of the jar.

Put in a warm place to sour.

Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep
the batter at the same consistency. You will then have a sour dough
starter.

For really good flavor, dough should be properly soured before using.

Every time you use some of the starter again add water and flour.

If you use only occasionally, you may store it in the refrigerator and
feed it every week with flour and water.

Never put any of the mixed batter into the starter. Keep it perfectly
free from fat, egg or other leavening material.

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4
Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar

Combine all ingredients.

Bake on a greased griddle.

These can be made on an ungreased griddle but in that case 1/4 Cup of
melted fat must be added.

To make thinner cake add more milk.

Bake at 370 degrees.

2 cups flour
2 cups warm water
1 package dry yeast
FOR HOT CAKES
2 Eggs
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons butter

To prepare starter:

Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a
bowl. Cover with damp cloth and let stand in a warm place overnight or
for at least 6 hours. (If left in oven, there is not need to turn on
oven; pilot light will provide enough heat or turn electric oven to
“warm”.)

To prepare Hot Cakes:

Measure 1/2 cup sourdough starter and place in closed…

Heat griddle over medium heat.

Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle.
Turn hot cake when top is covered with bubbles and edges looked cooked.
Brown on second side.

Serve with honey and melted butter.

Makes 8 Hot Cakes.

1 Cup Boiling Water
1 Cup Yellow Cornmeal
2 Cups Flour — sifted
3 Teaspoons Baking Powder
1 1/4 Teaspoons Salt
1 Tablespoon Sugar
2 Cups Milk
2 Egg Yolks — well beaten
3 Tablespoons Butter — melted
2 Egg Whites — stiffly beaten

Pour boiling water over corn meal.

Sift flour once, measure, add baking powder, salt, and sugar, and sift
again.

Add milk to corn meal then egg yolks and flour, mixing well. Add butter.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes seven 4-section waffles.

CREPES:
4 Eggs
1 cup flour
1/2 cup milk
1/2 cup water
salt
2 teaspoons melted oleo
2 teaspoons sugar
1 teaspoon vanilla
FILLING:
2 cups whipped cream
6 ounces cream cheese
1 1/2 cups powdered sugar
2 cups strawberries — no juice, up to 3

Measure all ingredients for crepes except flour. Beat. Gradually add
flour.

Cook, spread very thin only on one side.

Fill crepe with filling and roll up.

1 Cup milk
2 tablespoons vanilla extract
1/2 cup sugar
3 tablespoons all-purpose flour
3 Eggs — divided
16 Crepes
2 tablespoons melted butter
Orange sauce — (see recipe)

Scald milk and vanilla. Set aside.

Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over
medium heat, stirring constantly, until mixture comes to a boil. Cook a
few seconds; remove from heat.

Beat egg whites until stiff; fold gently into egg yolk mixture.

Place about 3 Tbsp. batter on each crepe; roll crepes loosely over
batter.

Place on cookie sheet; brush crepes with melted butter.

Bake at 350 degrees for 20 to 25 minutes.

Arrange crepes on platter; serve immediately with Orange sauce.

2 Cups Flour — sifted
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3 Egg Yolks — well beaten
1 Cup Milk
4 Tablespoons Butter — melted
3 Egg Whites — stiffly beaten

Sift flour once, measure, add baking powder, salt, and sift again.

Combine egg yolks, milk and butter. Add to flour, beating until smooth.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes four 4-section waffles.

2 Cups Flour — sifted
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Sugar
3/4 Teaspoon Salt
2 Eggs
1 2/3 Cups Shortening — soft

Mix ingredients.

1 cup sifted flour
3/4 teaspoon baking powder
1/8 teaspoon soda
1/2 teaspoon salt
1/2 tablespoon sugar
1 cup buttermilk — or thick sour milk
1 Egg — well beaten
1 tablespoon butter — melted

Sift flour once, measure, add baking powder, soda, salt and sugar, and
sift again.

Combine milk and egg and add to flour. Stir only until smooth.

Add butter.

Bake on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Makes 12 to 15 cakes