Category: Breakfast

Sausage for Sausage Roll

3 lb hamburger

2 eggs

3/4 tsp. garlic

2 tsp. onion powder

4 tsp. celery salt

1/2 TBSP. Worcestershire sauce

4 c. bread crumbs, blended in the blender

1/2 tsp. black pepper

4 c. water

1/2 tsp. nutmeg

2 tsp. salt


Vicki’s Wheat Germ Muffins

1/3 cup melted butter
1/3 cup honey
2 eggs
1/2 cup dry milk powder
1 cup wheat germ
3/4 t. baking powder
1/4 t. salt
1/2 t. almond extract
1 t. vanilla
1/2 cup slivered almonds or sunflower seeds
1/2 cup raisins
1/2 cup unsweetened coconut (optional)
We like these with a little crushed pineapple in them, too.

Put all ingredients into a bowl and mix with a fork until well blended.
Pour into paper-lined muffin tins and bake at 350 degrees for 25 minutes.
Makes 10-12 muffins.

Fried Ramen noodles with green bean & bacon topping

Fried ramen noodles with green bean and bacon topping

Anne created the fried ramen noodle recipe and I created the green bean and bacon topping.

Fried Ramen
Servings: 5 or 6 people (maybe 7 or 8 for people who eat a little)

5 packages of pork or oriental flavored Maruchan Ramen packages
7 to 10 eggs (generally you use two eggs to one package of ramen, but I like it a little less eggy)

You may crunch up the noodles before you cook them, or you can leave them long, but you’ll chop them up anyway while frying them. It’s easier to handle them when they are crunched up. Put all the noodles in a pot of water and heat it short enough not to bring it to a boil but long enough to separate the noodles. While that’s cooking, crack the eggs in a bowl or blender and purée them… the eggs that is. Not the blender. Once the noodles are done cooking, strain the water out and put them back in the pot you cooked them in, add the puréed eggs and mix well.
Put a table spoon of oil in the bottom of two frying pans and add the egg and noodle mixture. I like to cook on high and after a while turn it down to medium to let the sliminess in the eggs cook out a little. While frying, use a pancake spatula to chop and turn the eggs. Sprinkle the flavor packets over the noodles to taste (I do two to each pan while the egg is still cooking then I might add another afterward if needed). Once the egg is cooked, the fried ramen is complete.

Green bean and bacon topping
Serving: 4 or 5 people (or more)

Bunch of bacon (I use bacon ends)
Couple hand fulls of frozen green beans
Couple and fulls of chopped and diced onion. You can use rings if you wish, although I’ve never tried that. It’d look cool.
Hand full of salt
Dash of garlic powder

Optional: Bell peppers or jalapeños (not pictured). You’ll add them when you add the green beans

I like to cook this before I cook the fried ramen and use the bacon grease to cook and flavor it later.
First you’ll want to chop the bacon in to bite size pieces. In a frying pan add a couple tablespoons of oil (it’ll turn in to bacon grease), then add the bacon and onion. When the bacon is half cooked, add the frozen green beans and a hand full of salt and a dash of garlic to taste. When the beans are cooked and hot all the way through scoop them out of the frying pan (leave the grease) and put them in a covered dish and fry the ramen in the bacon and onion grease.

Once everything is done, top the ramen with the bean topping and don’t think about how fattening this is. Just do a couple jumping jacks after your thirds to justify it.


Baked Oatmeal

6 cups Regular oats

2 cups Milk

1 cup Oil

1 1/2 cup Brown  Sugar

4 eggs

3 t Baking Powder

2 t Salt

2 t Cinnamon

Mix everything together and pour into a greased9 x 13 pan. Bake 20 minutes at 350º.