“I am 82 years old and have done my fair share of cooking. I love to make this quiche recipe. The corn muffin mix really seems to give the eggs a different taste.”

Preparation Instructions
Preheat the oven to 350 degrees.
Lightly grease a 10 inch pie pan or quiche pan.
Mix the muffin mix, zucchini, onion, cheese, oil, eggs, dressing, salt and pepper to taste together in a large mixing bowl.
When well-blended, pour the mixture into the prepared pan.
Bake for 45 minutes or until a knife inserted into the middle comes out clean!

“I’ve prepared this tried-and-true omelette recipe for over twenty years. This hearty egg dish with its Southwestern flair is a true crowd-pleaser!”

Ingredients
16 ounces grated Monterey Jack cheese
2) 4-1/2 ounce cans of green chile peppers
2) 4 ounce jars of mushrooms
1 pound of diced ham
1) 12 ounce can of evaporated milk
1 tablespoons all-purpose flour
8 eggs

Preparation
Preheat the oven to 300 degrees
Generously butter a 13 by 9 inch baking dish.
In a medium bowl, mix together the cheese, chiles, mushrooms and ham.
Spoon the mixture evenly over the bottom of the baking dish.
In the same bowl, whisk together the evaporated milk, flour, and eggs.
Pour over the cheese mixture and bake for about one hour!

“This egg recipe came to me more than twenty-five years ago! It’s been cooked for brunch and many other breakfast functions where I serve it with baked ham and a fruit compote.”

Ingredients
(18) Hard-cooked eggs
(8) English muffins (split)
(3) 10-3/4 ounce cans condensed cream of mushroom soup
1-1/2 cups milk
1 cup shredded Monterey Jack cheese or pepper jack cheese
8 ounces sour cream or mayonnaise
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper (leave off if using pepper jack cheese)
1/2 teaspoon black pepper

Directions
Preheat the oven to 350 degrees.
Butter a 13″ by 9″ baking dish.
Slice the eggs and layer them in the prepared pan.
Combine the soup, milk, cheese, sour cream, garlic salt, cayenne pepper, and black pepper in a bowl.
Mix well and spoon evenly over the sliced eggs.
Bake for 45 to 50 minutes, or until bubbly and lightly golden.
Serve over hot, toasted and buttered English muffins!

3 1/2 ounces asparagus, trimmed, or asparagus tips
Salt and freshly ground black pepper
4 egg whites
1/2 tsp sunflower oil

1. Steam the asparagus about 8 minutes or until tender and drain. Season to taste with salt and pepper while still warm.

2. Whisk the egg whites until frothy but not forming peaks, as the mixture should be pourable. Do not add salt, as it will break down the froth.

3. Heat oil in a small, nonstick pan, swirling it around until it covers the bottom in a thin film. Pour in the omelette mixture and cook over low-medium heat for 2-3 minutes, until the bottom is firm.

4. Carefully slide the omelette onto a plate. Lay the asparagus in the pan, then carefully invert the omelette on top. Cook for another 2-3 minutes until the bottom has just set and the asparagus is golden brown. Serve immediately.

Tips: If sunflower oil is not readily available, substitute Extra-Virgin Olive Oil. The asparagus may be exchanged with other ingredients, such as broccoli or chopped spinach if it isn’t the right time of year.