- 2 lb. hot pork sausage
- 2 tbs garlic powder
- 2 tbs onion powder
- 2 tbs chili powder
- 2 large onions, chopped
- 2 medium green peppers cubed
- 2 tbs margarine
- 2 dozen eggs, beaten
- 16 flour tortillas
- 3 cups shredded Jack cheese
- 4 tbs melted margarine
- 1 jar salsa, warmed in pan
Cook and stir sausage, onion, and green pepper in large skillet Dover medium heat. Drain and set aside in a pot. Heat 2 tbs margarine in skillet over medium heat until bubbly. Mix garlic powder, onion powder, and chili powder into eggs. Pour eggs into skillet, stir and cook until set. Pre-heat Dutch oven with large pot lid at bottom and lined with foil. Spoon about 1/4 cup sausage mixture onto each tortilla. Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla and fold ends. Brush each with melted margarine and arrange in layers in Dutch oven. Bake 10 minutes or until golden brown. Serve with warmed salsa.
- Sausage
- Egg
- Hash brown potatoes
- Salt, pepper, and spices to taste
Place potatoes, scrambled egg (doesn't need to be cooked) sausage patty, and spices in foil. Wrap securely. Place on coals for 15 minutes.
Omelet:
- 16 eggs, beaten
- 1/2 cups water
- 2 sticks margarine, melted
- 1 lb bacon, cooked and crumbled
- 4 small avocado, peeled and chopped
- 2 cups grated Monterey Jack cheese
Salsa:
- 8 fresh tomatoes, chopped fine
- 3 onions chopped fine
- 1 jar chopped jalapeno peppers
- 1 can green chilies
- 2 cloves garlic, minced
- 4 tbs ground coriander
- 4 tbs lemon juice
- 1/2 tsp caraway seeds
- 1 tsp cumin
- 1/2 tsp red pepper
In a large pot, combine all omelet ingredients and pour into foil lined greased Dutch oven and bake at 375 until set. In a medium pot, combine all salsa ingredients and stir well. Serve salsa as topping for each serving of omelet.
- 2 pkg frozen asparagus
- 2 cups fresh mushrooms, sliced
- 1/2 cups green onion, chopped
- 2 gloves garlic, minced
- 1 onion, chopped
- 12 eggs, beaten
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp red pepper
- 1/2 tsp Tobasco
- 2 cups shredded Swiss cheese
- 4 tbs parsley flakes
Cook asparagus, mushrooms, green onion, onion, and garlic in a small amount of water about 7 minutes or until tender. Drain. In a large pot, combine eggs, milk, salt, nutmeg, red pepper, pepper, and Tobasco. Beat until blended well. Stir in cooked veggies and Swiss cheese. Pour into foil lined greased Dutch oven and bake at 375 for 20-25 minutes or until set.
1/3 cups vegetable oil
4 bananas, mashed
3 eggs, beaten
2 1/3 cups biscuit mix
1 cup sugar
1 cup chopped walnuts
1/2 tsp vanilla
Mix all ingredients in large pot. Beat vigorously with fork for 1 minutes. Pour 1/2 mix into greased loaf pan, then other 1/2 into another greased loaf pan. Bake in cardboard oven at 350 for 1 hour. Cool 5 minutes. Run knife around sides of loaf and remove from pan.
3 cups oat bran cereal
3 medium bananas, mashed
3 egg whites
2 tbs corn oil
1 cup flour
2 tbs firmly packed brown sugar
1 tbs baking powder
1/4 cups chopped walnuts
In medium pot, combine cereal, bananas, egg whites, milk, and oil. Blend well and let stand 5 minutes. In large pot, combine flour, sugar, and baking powder. Add cereal mixture to flour mixture, stir well. Spoon into muffin cups. Sprinkle with nuts. Bake in cardboard oven at 400 for 20 minutes. Serve warm.
2 cups plus 1 tbs flour
2 tbs baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/2 cups sugar
1/2 cups margarine, softened
1 egg, beaten
1 tsp vanilla extract
3 medium bananas, mashed
3/4 cups Wheaties, crushed
12 diced pitted dates
In small pot place flour, baking powder, cinnamon, and salt. Mix well with fork. Set aside. In medium pot, combine sugar, margarine, egg, and vanilla. Mix with fork, then whisk until light and fluffy. Add bananas and stir to combine. Add flour mixture slowly, mixing well. Add dates and Wheaties. Mix well. Spoon into muffin cups. Bake in cardboard oven at 400 for 20 minutes or until brown. Serve warm.
1 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups bran cereal
1 1/4 cups milk
1 egg, beaten
1/3 cups salad oil
2 cups blueberries
1 tsp sugar
Stir together flour, baking powder, salt, and sugar. Combine milk and bran cereal in small pot. Let stand until cereal is soft. Add egg and oil. Mix well, add blueberries. Add dry ingredients to cereal mixture. Stir well. Pour into greased muffing pans. Bake in cardboard oven at 400 for 20 minutes or until brown.
2 cups flour
2/3 cups sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 eggs, beaten
1/2 cups milk
1/2 cups margarine, melted
3/4 cups blueberries
1/4 sliced almonds
1 tbs sugar
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk, and margarine and add to rest of dry ingredients. Stir until well moistened. Toss blueberries with reserved flour mixture and stir into batter. Spoon into greased muffin pans. Sprinkle with almonds and 41 tbs sugar. Bake in cardboard oven at 400 for 15 minutes.
- 2 pkg (8oz) cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup sugar
- 2 tsp grated orange peel
- 16 flour tortillas
- 1 large jar apricot preserves
- 1 can sliced apricots, drained
- 2 eggs beaten
- 4 tbs margarine, softened
Pre-heat Dutch oven with large pot lid on bottom and line with foil. Thoroughly mix together cream cheese, ricotta cheese, sugar, and orange peel. Spoon about 1/4 cups mixture onto center of each tortilla. Top with 1/4 cups mixture of apricot preserves and sliced apricots. Roll tortilla. Brush both ends with eggs and fold to seal. Brush each with melted margarine. Place layer in Dutch oven and sprinkle with sugar. Continue layering until all are in oven. Bake 8-10 minutes. Strawberry preserves and 2 pkgs. defrosted frozen strawberries can be substituted for the apricots.
- 4 medium potatoes, sliced
- 2 onions, sliced
- 2 cans Spam
- 12 eggs, beaten
- 1/4 cups milk
- oil
- salt and pepper to taste
Heat in oil in large skillet. Cook potatoes and onions until potatoes are soft. Drain oil. Add eggs, milk, and Spam. Stir constantly until eggs are set. Serve.