MAM'S MEALS

INGREDIENTS 8 large eggs kosher salt Freshly ground black pepper 1 tbsp. chopped fresh chives 1 tube crescent rolls 4 slices cooked bacon, halved 2 c. shredded Cheddar DIRECTIONS Preheat oven to 375º. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired. On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese. Roll up and transfer to a parchment-lined baking sheet. Bake until deeply golden, 12 to 14 minutes. Serve immediately.

Ingredients 1/4 cup butter or margarine 1/2 cup all-purpose flour (i like Bisquick) 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 3- to 3 1/2-lb cut-up whole chicken Steps 1 Heat oven to 425°F. Melt butter in 13x9-inch pan in oven. 2 In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan. 3 Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer or until juice is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

Hamburger Lipton Onion Soup Mix Stove Top Stuffing mix Worc. Sauce An Egg Large can of Cream of Chicken Soup Mix Mix and roll into balls Put in casserole dish Pour a large can of soup over top Bake 350 for 45 minutes to an hour

BURGER WORC. SAUCE EGGS LIPTON ONION MIX CRACKERS (or stuffing) CATSUP BAKE 350 for 45 minutes

8 ounces dried navy beans -- rinsed and drained 6 cups water 1 ham bones or diced ham 1/2 medium yellow onion -- chopped 2 stalks celery -- finely chopped 2 carrots 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1. Place beans in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water. 2. Combine beans, water, ham bone or chopped ham, diced onion, diced celery, chopped carrots in slow cooker. 3. Cook on LOW 8 hours or on HIGH 4 hours. 4. Discard hambone 5. Stir in salt and pepper.

Ingredients 1 egg 2/3 cup milk 1/4 teaspoon salt 2 tablespoons white sugar 1 1/3 cups sifted all-purpose flour 3/4 teaspoon baking powder 1 quart vegetable oil for frying 1/4 cup confectioners' sugar for dusting Directions Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C). Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

Ingredients 3/4 pound Johnsonville breakfast sausage 1/8 cup minced onion 1/8 cup minced green bell pepper 1 (12 ounce) can Pillsbury refrigerated biscuit dough 3 eggs, beaten 3 tablespoons milk 1/2 cup Kraft shredded Colby-Monterey Jack cheese Instructions Preheat oven to 400 degrees F (200 degrees C). In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. Bake in preheated oven for 18 to 20 minutes, or until filling is se