Okay I HAVE to share my sour cream pancakes with all of you. It's the first time I've ever made pancakes from scratch...I've been using the big blue bag from Costco for a few years. Krust something. These are just as easy and oh so much better!!!! Of course, when I asked for buttermilk recipes, I also found the leavings of some sour cream lurking in the back of the frig. sigh. Luckily I had this recipe handy so I could try it. Sour Cream Pancakes 2 tbsp butter 2 cups flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 2 eggs 1 1/2 cups milk 1 cup regular or light sour cream 1 tsp vanilla Microwave the butter until melted. In a large bowl stir flour with sugar, baking powder and salt until well blended. Make a well in the center. In a medium bowl whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour and stir just until moistened. Melt some butter in a large frying pan or on griddle. Use 1/4 cup measure to pour batter. Makes about 14 pancakes.

This is from the California Heritage Cookbook, 1976. I bought this book when it was published & have used it so much the spine cover is falling off. CHICKEN IMPERIAL Serves 8 2 c. dry bread crumbs 1/4 c. minced fresh parsley 1 clove garlic, minced 1 1/2 tsp salt 1/8 tsp. pepper 1 c. butter, melted 1 Tbsp. Dijon mustard 1 tsp Worcestershire sauce 8 chicken breasts, boned Combine the bread crumbs, minced parsley, garlic, salt & pepper in a pie plate or other dish that will hold a piece of chicken to roll. Mix together the melted butter, mustard & Worcestershire, also in a pie plate. Dip the chicken pieces first into the butter mixture, then roll in the crumb mixture, coating all sides. Place the pieces in a foil-lined shallow baking pan, just large enough to hold the pieces comfortably. Drizzle the remaining butter mixture over the chicken. Bake uncovered in a 350 degreee oven about 1 hour or until the juices run clear when pierced by a fork.

I haven't had that Ground Beef casserole in a really long time. It is also good with sweet Italian sausage. Yum! My breakfast casserole: 1 pound breakfast sausage (like Jimmy Dean and I sometimes use 2 pounds) 1/2 red, orange or yellow bell pepper, diced (or all 3 if you like them) 1 small onion, diced 1 package sliced fresh mushrooms minced garlic to taste 8 ounces cheddar cheese, grated (or other cheeses that you like...we like a lot of cheese, so I add a lot) olive or vegetable oil small package hash browns 6-8 eggs, beaten 3 tablespoons flour 3 cups (+/-) milk, cream and/or half and half Brown the sausage, pepper, onion and mushrooms in about a tablespoon of the oil, until the sausage is cooked thru. You can add the garlic at the beginning or toward the end. If you add in the beginning, your garlic flavor will be mild. At the end, stronger. Place the hash browns in a greased casserole dish. Put a layer of 2/3's of the meat mixture. Top with the cheddar cheese. Top with the beaten eggs. (You can add some of the milk at this point if you have added a lot of cheese, so it will be a little creamier.) Bake for 35 to 40 minutes at 350, until the eggs are set. Add the flour to the remaining meat mixture and cook for several minutes, until the flour has browned nicely. Slowly add the milk (or cream and/or half and half) stirring constantly. Bring to a boil and cook until thickened. Tada! Gravy to be poured on top of casserole for those that like it that way. LOL I don't normally measure when I cook, so I didn't give quantities for items like salt (which I don't use), pepper, paprika, cumin or any other spices that I may add. I just look at my spices and put in what I think would be good. Anything can be added to this that you like. I season as I cook and then I layer seasonings as I put it in the casserole. This will serve about 8? Depends on how much your guys eat. LOL

I got this in one of the Kraft emails, I haven't made it yet, but intend to. Taco Chicken Prep Time: 10 min Total Time: 50 min Makes: 4 servings What You Need 4 small boneless skinless chicken breast halves (1 lb.) 4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 1/2 lb. red potatoes, thinly sliced (about 2 cups) 3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream Make It HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan. BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens Tips Serving Suggestion For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing. Cooking Know-How If the chicken breast halves in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are cooked through (165°F). Cooking Know-How To prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.