2 c Unbleached flour

1 t Baking powder

1 t Salt

1/3 c Butter

1 c Cheddar; sharp, shredded

1/2 c Onion; chopped

2 t Pimento; chopped

2/3 c Milk

Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm.

2 c Flour;all purpose

2 c Rolled oats

1 c Brown sugar;packed

2 ts Baking powder

1/2 ts -Salt

1 c Shortening

1/2 c -Cold water

——————————SAVORY VARIATION—————————— 2 c Oatmeal; scotch type*

1 c Flour;all purpose

2 ts Sugar, granulated

2 ts Baking powder

1/4 ts -Salt

1/3 c Shortening; or lard or

-bacon fat 1/4 c -Cold water

Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above.

8 Egg yolks

1 c Sugar

1/2 ts Cinnamon

1 qt Milk — scalded

1 t Vanilla

1 qt Oatmeal — cooked and cooled

2 c Berries (for garnish)

Recipe by: Ritz-Carlton Hotel, Houston, Texas Beat together yolks, sugar, and cinnamon. Stir in milk and vanilla. Fold in oatmeal. Ladle 16oz of mixture into 2 cup buttered ramekins and bake at 350-degrees, in water bath, for 55-60 minutes. Serve hot or chilled, top with berries.

8 ounces cream cheese — softened

8 eggs

pinch salt 1/4 cup heavy cream

1 packet sweetener

Filling: 2 tablespoons butter

1/3 cup peaches (stewed) — chopped

Combine all ingredients except butter and peaches in a bowl. Beat until smooth. Follow Basic Omelet recipe. When omelet is ready to turn toward center, spoon peaches onto center for filling. Serve

3 Eggs,separated

2 c Buttermilk

2 c Flour

1/2 ts Salt

2 ts Baking powder

1 t Baking soda

6 tb Melted butter

Beat egg yolks until light.Stir in 1 cup buttermilk.Sift together dry ingredients and beat into yolk mixture.Stir in remaining buttermilk and butter.Beat egg whites until stiff and fold in.Bake in hot waffle iron.

2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 egg whites

16 ounce can juice-packed fruit cocktail — drain/reserve juice

maple syrup — OR chopped fresh strawberries — macerated with a little sugar

Preheat the oven to 350=B0. Spray 2 nonstick cookie sheets with vegetable= oil an set aside. Sift dry ingredients together and set aside. Beat the egg whites until frothy. Beat in the juice. Gradually add the dry mixture, stirring until well blended. Fold in the fruit cocktail. Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed pans, leaving a least 2″ between pancakes. Bake for 10-15 minutes or until puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or other fruit.=20 *2 Tbsp. measure =3D coffee scoop.