1 cup diced fully cooked ham
1/2 cup diced sweet red OR green pepper
1/2 cup chopped onion
6 eggs, lightly beaten
3/4 cup cottage cheese
1/4 tsp pepper
2 plum tomatoes, sliced
1/4 cup shredded cheddar cheese

in a lg ovenproof skillet coated with pam, saute the ham, red pepper & onion until ham is lightly browned & veggies are tender.

in a bowl, combine the eggs, cottage cheese & pepper; pour over ham mixture. as eggs set, lift edges, letting uncooked portion flow underneath. when the eggs are almost set, broil 4″-6″ from the heat for 1 minute or until top is set. top with tomatoes & cheddar cheese. broil 1 minute longer or until cheese is melted.

6 servings

1 cup flour
2 eggs
1 1/4 cups milk

FILLING:

2 cups coarsely chopped cooked chicken
2/3 cup chopped fully cooked ham
1 cup (4 oz) shredded swiss cheese

SAUCE:

2 tbs butter OR margarine
2 tbs flour
1 tsp chicken bouillon granules
1 1/2 cups milk
1/4 cup shredded swiss cheese
2 tbs chopped fully cooked ham
minced fresh parsley

in a bowl, whisk the flour, eggs & milk until smooth. cover & refrigerate for 1 hour.

heat a lightly greased 7″ skillet. pour about 2 tbs batter into the center of the skillet; lift & tilt pan to evenly coat bottom. cook until top appears dry; turn & cook 15-20 seconds longer. remove to a plate. repeat with remaining batter  adding oil to the skillet as needed. place waxed paper between crepes. sprinkle chicken, ham & swiss cheese over crepes. roll up tightly. placd seam side down in a greased 13″x9″x2″ baking dish.

for sauce: in a small saucepan,melt butter. stir in the flour & bouillon until blended. gradually whisk in milk. bring to a boil; cook & stir for 1-2 minutes or until thickened & bubbly. remove from heat. stir in swiss cheese & ham until cheese is melted. pour 2/3 cup sauce over crepes. bake, uncovered, at 350° for 15-20 minutes or until bubbly & heated through. sprinkle with parsley. serve with remaining sauce.

7 servings

1/2 cup flour, sifted
3 lg eggs, lightly beaten
1/2 cup milk
1/2 tsp vanilla
3 tbs melted butter
1/4 tsp salt
mixed berries, syrup, whipped cream, powdered sugar (for serving)

preheat oven to 350°. grease a 9″ oven-safe skillet with butter & set aside.

gradually add flour to beaten eggs, mix with a fork. stir in milk, vanilla, butter & salt. pour batter into prepared skillet.

bake at 350° for 25 minutes or until golden brown. cut into wedges & serve warm with berries, syrup, whipped cream, & powdered sugar.

4 servings

1 (13-16 oz) loaf french bread
8 lg eggs
2 cups half-and-half
1 cup milk
2 tbs sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
praline topping (recipe below)
maple syrup

slice french bread into 20 (1″) pieces. arrange slices in a generously buttered 9″x13″ baking dish in two rows, overlapping the slices. in a lg bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg & salt. beat with a rotary beater or whisk until blended, but not too bubbly. pour mixture over the bread slices, making sure all are covered evenly. spoon some of the mixture between the slices. cover with foil and refrigerate overnight.

the next day, preheat oven to 350°

spread praline topping evenly over the bread. bake for 40 minutes until puffed & lightly golden. serve with maple syrup.

PRALINE TOPPING:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbs light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

combine all ingredients in a medium bowl & blend well.

6-8 servings