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Breakfast Foods

Ingredients
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2 tart apples (e.g., Granny Smith)
2 tablespoons cinnamon
2 eggs, lightly beaten
2 cups whole wheat flour
2-1/2 cups milk
1 teaspoon salt
2 tablespoons sugar
4 teaspoons baking powder
margarine or real butter
Vermont maple syrup

Directions
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Peel and core the apples, then slice them into thin rings,
sprinkle cinnamon on the apples, and set aside.  Mix together
remaining ingredients until blended.  For each pancake, pour
1/3 cup batter onto hot greased griddle.  Place 1 apple ring
in center of each pancake.  When set (the bubbles pop), flip
pancake to cook other side.  Turn onto plate so that apple
ring is showing.  Serve with margarine or real butter and
warm Vermont maple syrup.

Scrambled Egg Casserole

Ingredients
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1 Cup Butter
1 Tablespoon Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 Cups Milk
1 Cup American Shredded Cheese
1 Cup Cooked Ham, cubed
1/4 Cup Sliced Green Onion
12 Eggs, beaten
1 Can, 4oz, Sliced Mushrooms
1 1/2 Cup Soft Bread Crumbs

Directions
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Cheese Sauce:  Melt 2 Tablespoons of butter in a sauce pan.  Add flour, salt and pepper.  Cook and stir until bubbling.  Stir in
milk and cook until thick, stirring constantly.  Remove from heat.  Add cheese and mix well.

Saute ham and onions in 3 tablespoons of butter.  Add eggs,
mushrooms, and cheese sauce.  Pour into greased Dutch oven.  Melt remaining butter and toss in bread crumbs.
Sprinkle bread crumbs over the casserole.  Cover and chill 2 to
3 hours or overnight.  Bake at 350 degrees F for 25 - 30 minutes.  Garnish with Parsley or Onions and serve.