3 md Baking potatoes, scrubbed

No-stick cooking spray 2 tb Olive oil

3 oz Chopped lean ham or

-Canadian bacon 1/3 c Diced zucchini

1/3 c Diced red bell pepper

3 Green onions, with tops,

-sliced 6 Eggs, beaten

2 tb Grated Parmesan cheese

Salsa for serving To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450 degrees 50 to 60 minutes. They should be soft but firm enough to dice. Preheat oven to broil. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both sides of potato shell with cooking spray. Place right side up on a baking sheet and broil until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated overnight. Refrigerate cooked potato separately. Bring both to room temperature before filling.) To make filling: Preheat oven to 500 degrees. In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot. Saute potato pulp, turning with a spatula until they begin to turn golden, about 5 minutes, adding more oil if needed. Stir in ham, zucchini and red pepper and saute, stirring, until vegetables soften slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set. Stir in green onions. Fill potato shells and sprinkle tops with cheese, if desired. Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts. Serve with salsa, if desired. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK> On 19 FEB 1995 1959 GMT —–

1/3 c Brown sugar

1 ts Cinnamon

1/4 c Pecans; chopped

2 c Sliced apples

1/2 ts Baking soda

1 c Sour cream

2 Eggs

1 1/2 c All purpose flour

1 c Sugar

1 1/2 ts Baking powder

Melt 1/4 cup better in 8 inch square baking dish; blend in brown sugar and cinnamon. Sprinkle pecans over brown sugar; place apple slices in single layer over nuts. Stir baking soda into sour cream and allow to stand 10 minutes. Cream remaining 1/2 cup butter; add eggs and beat thoroughly. Stir flour, sugar and baking powder together. Add dry ingredients and sour cream alternately to creamed mixture, beginning and ending with dry ingredients. Pour over apples; bake at 350~ for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in dish 10 minutes; invert onto serving dish. —–

1 cn Corned Beef

1 Box Instant Mashed Potatoes

2 pk Onion Soup Mix

1 Stick Margarine

1 c Dried Milk Power

1 c Grated Cheese (Optional)

Non-Dairy Creamer (Optional) 1 lg Pot With Lid

1 Plastic Zip Lok Bag To Mix

Water And Milk Powder (Pack Milk In The Bag) 1 lg Stiring Spoon

Use the 20 1/2 cup sized boxes of mashed potatoes Heat 9 cups water in a pot with the onion soup mix. Simmer

until the soup is cooked. While the soup mixture is cooking, mix 1 cup of water with 1 cup dry milk. Open the can of corned beef. When the soup is cooked, add the corned beef cut into pieces and stir in the milk mixture. Add the stick of margarine and stir untl the margarine is melted. Remove the pan from heat and stir in the box of mashed potato flakes. Stir to distribute the flakes through the liquid. Let set a few minutes to allow the potatoes to soak up the moisture. Grated cheese can be spread on the top before serving. Good served with scrambled eggs A richer flavor can be obtained with non-dairy creamer added to the “smash”. Recipe By : Troop 21

2 c Active Starter

2 c Unbleached Flour

1 ts Baking Soda

2 ea Large Eggs, Well Beaten

1 tb Sugar

1 ts Salt

1 x Bacon Fat (2 - 3 T)

Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs.

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2 Eggs; separated

2/3 c Milk

1 c Flour; sifted

1/2 ts Salt

1 tb Butter; melted

2 tb Lemon juice

1 Lemon; rind grated

2 tb Sugar

4 Apples or oranges, pineapple

Figs or pears Sprinkle fruit slices of you choice with the lemon rind and sugar and let stand for 2 to 3 hours. Drain and dip in the thin Fritter Batter. Batter: Beat together with mixer, egg yolks, milk, flour, salt butter and lemon juice, ( I add 2 tbls sugar and dash of nutmeg) Fold in the stiffly beaten egg whites. Fry in deep fat 375~. Drain and serve hot with 10xsugar, or a sweet syrup or sauce.

Vegetable cooking spray - (optional) 1 2/3 c All-purpose flour

1/2 c Wheat germ

1/2 c Raisins

1/3 c Granulated sugar

1 tb Baking powder

1/2 ts Salt, optional

1 c Skim milk

1/4 c Vegetable oil

2 Egg whites; lightly beaten

-OR- 1 -Whole egg, lightly beaten

2 ts Grated orange peel

1/2 c Confectioners sugar

1 tb Orange juice

Preheat oven to 400 F. Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray. In medium bowl, combine flour, wheat germ, raisins, granulated sugar, baking powder and salt; mix well. In small bowl, combine milk, oil, egg and grated orange peel until blended. Add to flour mixture, stirring just until dry ingredients are moistened. Fill muffin cups 2/3 full with batter. Bake 18 to 20 minutes, or until light golden brown and wooden toothpick inserted in center comes out clean. Remove muffins to wire rack to cool. In small bowl, combine confectioners sugar and orange juice. Drizzle over slightly cooled muffins. Serve warm. NOTES: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen muffins, unwrap; microwave at High (100% power) about 30 seconds per muffin. Per serving (1 muffin): About 200 cal, 5 g pro, 32 g car, 5 g fat, 22% cal from fat, 0 mg chol, 140 mg sod. Source: Womans Day Low-Fat Meals (Volume IV, Number 3) Typed for you by Karen Mintzias

1/2 lb Firm tofu drained

1/2 Leek that has been cut

Lengthwise, cleaned and Diced 1/4 ts Mustard seeds

1/4 - 1/2 tsp. curry powder

1/4 c Water

x Tamari (soy sauce) x Cayenne powder and black Pepper to taste

Heat oil in skillet until hot. Add mustard seeds and when they begin to pop add leek and saute for 2 minutes. Add crumbled tofu and continue sauting for 2 more minutes. Add water, tamari, and spices. Cover and cook until all water is cooked off. Serve with sprouts. I also saute with red pepper, black olives, celery and often throw in a handful of leftover brown rice whenever possible. From: kbrewer@nickel.ucs.indiana.edu (kevin k brewer). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1 cinnamon raisin bagel (or your choice) — split

1 teaspoon butter or margarine

1/2 apple — sliced

cinnamon sugar — optional 2 slices American cheese (or your choice)

Lightly toast bagel and spread with butter or margarine while still hot. Top each bagel with apple slices and sprinkle with sinnamon sugar. Place cheese slices on each bagel and broil until cheese is bubbly. Makes 2 half bagels.

1 sm container nonfat yogurt

3 different types of fruit — sliced

(like bananas, strawberries, grapes, etc.) Granola or Grapenuts cereal raisins

Spoon yogurt into a sundae dish or bowl. Layer with fruit and granola or grape nuts. Sprinkle with raisins. Serve

1 1/2 c Boiling water

1 ts Soda

Mix together and let cool. =step #2 1/2 c Margarine

1 c Sugar

2 Eggs

1 ts Vanilla

1 1/2 c Flour

1/2 ts Soda

=step #3 1/2 c Brown sugar

1/2 c Chopped nuts

1 c Chips

Mix together. Recipe by: Governor Bill Graves, Kansas Cream margarine and sugar together. Add eggs and vanilla. Add flour and soda. Then add all of the ingredients in STEP #2 to the cooled date mixture and mix well. Pour into greased and floured 9″ x13″ pan. Sprinkle ingredients in STEP #3 over top and bake 35 to 40 minutes at 350 degrees. Step #3 Mix together. May be topped with ice cream or whipped cream and served as a dessert.JM. Governor Bill Graves, Kansas —–