May 31, 1999
Spread bread cubes evenly over the bottom of a 13x9x2-inch baking pan. Cut ham into thin strips. Cover bread cubes with ham. In a large bowl, beat eggs, milk, and sour cream until smooth. Stir in cheese and onions. Pour mixture over ham. Bake uncovered at 325 degrees for 35-40 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. 8 to 10 servings.
In a large mixing bowl, stir together first six ingredients. Microwave at medium for 20 minutes, stirring after 10 minutes. Stir in liquid egg product. Spread evenly in 2 1/2 quart oval glass ceramic casserole. Microwave at medium for 20 minutes, rotating casserole one-fourth turn every 5 minutes. Top with cheese. Microwave at medium 3 minutes longer. Let stand a few minutes before serving. Makes 8 servings.
Preheat oven to 425 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Melt 1 Tbsp. margarine or butter in pan. In a food processor or blender, process oatmeal, flour, and 1 Tbsp. brown sugar until smooth. Add milk, eggs, vanilla, 1 tsp. cinnamon, and salt. Process until smooth. Pour into hot pan. Bake for 25 minutes. In a small bowl, combine 2 Tsp. brown sugar and 1/2 tsp. cinnamon. Peel, core, and slice apples. Melt 1 Tbsp. margarine in a large nonstick skillet over medium heat. Add apples, stirring with rubber scraper to prevent breakage. Sprinkle with brown sugar mixture. Cook, covered, over medium heat for 7 to 8 minutes. To serve, cut pancake into 6 pieces and place on individual plates. Stir lemon juice into apple mixture and spoon over each portion.
In a 10-inch omelet pan or skillet, cook onion in hot oil until soft, about 3 to 5 minutes. Add water and bouillon. Stir until dissolved. Stir in vegetables and dill. Cover and cook over medium heat until heated through, about 10 minutes. With back of spoon, make 6 indentations in vegetable mixture. Break and slip eggs. Cover and cook until whites are completely set and yolks begin to thicken but are not hard, about 8 to 10 minutes. Makes 3 to 6 servings.
In 8-to-10-inch omelet pan or skillet with ovenproof handle, bring water and rice to boiling. Reduce heat; cover and simmer until water is absorbed, about 8 to 10 minutes. In small bowl, beat together eggs and sauce until blended. Pour over rice and vegetables. Cook over low to medium heat until eggs are almost set, about 10 minutes. Remove from heat. Cover and let stand until no visible liquid egg remains, about 2 to 3 minutes. Slide from pan onto a serving plate. Cut in half or into wedges.