A HEARTY BREAKFAST MENU FOR DAD

Italian Sausage, Eggs and Potatoes

1 lb. sweet or hot Italian sausage
1 sweet onion, diced
4 potatoes, diced small
10 eggs

Sauté the Italian sausage until crumbly, add onions and continue cooking. Meanwhile place the diced potatoes in a casserole or bowl and microwave for 5 minutes. Add to sausage (drain fat) and continue cooking until tender. Scramble the eggs and add to sausage mixture. Continue cooking like an omelet-do not stir. Cook until firm. Place on platter and cut into pieces. Optional: You can sprinkle with Parmesan cheese. Also sauté mushrooms in butter with a sprinkling a garlic powder as a nice addition.

Oven Omelet

1/2 of a 10 oz pkg of frozen spinach
1/4 c margarine
1 1/2 dozen eggs
1/4 c chopped green onions
1 c sour cream
1 c milk
1 c shredded Colby Jack Cheese
2 t salt

Heat oven to 325 degrees. Heat margarine in 13x9x2 baking dish in oven until melted, and swirl around to coat dish. Thaw spinach and wring dry in a clean towel. Beat eggs, sour cream, milk and salt until blended. Add onions and spinach. Pour into baking dish. Bake for 25 minutes. Take out and sprinkle with the cheese, then return to oven for 10 minutes or until eggs are set and the cheese is melted. Garnish with chopped chives. Serves 8-10.

Dijon Ham Muffins

1 2/3 c all purpose flour
1/3 c cornmeal
1/4 c sugar
2 t baking powder
2 t ground mustard
1/2 t salt
1/2 t baking soda
2 eggs
1 c buttermilk
1/3 c vegetable oil
3 T Dijon mustard
1 c finely chopped fully cooked ham

In a bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil, and mustard; stir into dry items until just moistened. Fold in the ham. Fill greased muffin cups three-fourths full. Bake at 375º for 20-25 min. or until muffins test done. Cool five minutes before removing from pans to wire racks. Makes 14 muffins

Cinnamon Scones

2 c flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c cold butter
1 egg, separated
3 T honey
1/3 c buttermilk
1 t water
2 T sugar
1/4 t ground cinnamon

Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2-inch thick. Using floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden (10 to 12 minutes). Serve warm. Makes 12 scones.

Baked Apples

6 cooking apples, unpeeled, cut in half and cored
1/4 c sugar
1/2 t ground cinnamon
3/4 c sugar
3/4 cup water
2 1/2 T cornstarch

Place apple halves in a 9x13" baking dish and sprinkle with the 1/4-cup sugar and cinnamon. Combine the 3/4-cup sugar, water, and cornstarch. Pour over apples. Bake at 300 degrees for 40 - 50 minutes; basting with sauce from time to time. Serve either warm or cold with cream if desired. Serves 6.

Orange Spiced Tea

2 tea bags
2 c of boiling water
3/4 c orange juice
1/4 c lemon juice
sugar or honey to taste a dash of cinnamon
a dash of ground cloves

Add the tea bags to the boiling water and steep for a few minutes. Take the tea bags out and add the remaining ingredients. Simmer for a few minutes and serve.