Sorry I haven't responded here in a couple of days. I know you all understand, though. Jeanne, your photo is gorgeous! What a lovely walk that must have been. Oh, and I'll have deviled egg appetizers waiting for you when you get here. I love them, too! I have one of those storyteller candles! I bought it years ago when we were in Taos. That's where they make them. I've never lit it, though, and don't ever plan to. Here she is: PartyMusic: thanks! You're more than welcome to jump on the Holiday Bus and come along for breakfast, too. MM: too funny! I get the same way when I see pics of Huevos Rancheros. Most restaurants out here serve it all day, because so many of us love them anytime. Last night when we went out to dinner, I almost had them again but chose Chile Rellenos instead. Mmmmm! Luvs: You are always welcome here! And, scrambled eggs are wonderful with salsa or red chile on them. I always have some on the table when I make scrambled eggs. I hear you regarding Spanish pronunciations! I took 7 years of it as a kid in Michigan. Never got to use it much, because you hear more French there. But, once I moved to NM, a lot of it came back to me. The "LL" sounding like a "Y" throws most people off and so does the "J" sounding like "H" do, too. Funny! As for my seed placemats, I'm really liking them. At first, I was going to take them back as I was worried that they'd be very hard to keep clean, but they're not that bad. I just have to be careful about what I serve when I use them. Drips down between those seeds would not be a good thing! Kathleen, I'm Scot and I love them. I think it becomes an addiction when you move here ;^D When DS was in college, I had to send him chile on a regular basis. The main requests our NM service men & women have from home are canned green chiles and salsa! I can't imagine getting on without it now. OK, I'm making myself hungry! Karen: they sure can be made with scrambled eggs! Do you ever make Breakfast Burritos? You roll a flour tortilla around warm scrambled eggs, crumbled bacon, sausage or ham, add some hash browns, beans if you like, shredded cheese and then salsa or red chile sauce. That's got to be New Mexico's other favorite breakfast! Even the McD's out here serve them. Punk: I'd love to have you come for breakfast! I love the pinecone napkin rings that Jane sent me, too. They look great with three of my dish sets: these pinecone ones, the ones with actual pinecones painted on them and my green Solare dishes. They get used a lot! Glor: Yes, that dip is very popular out here. We usually add diced jalapenos or green chiles to ours. I've had it used as a stuffing for enchiladas and burritos, too. Have you ever had Green Chile Roll-Ups? They're a pinwheel-type appetizer and very popular out here. Luckygal: I don't care for very hot food either. But, what I now consider mild, I find that my Michigan family thinks is medium-to-hot. I guess I've just gotten used to it over the years. OA: thank you :~ ) Yes, that brown pedestal is from HL and was meant to hold a candle, I think. I keep looking for a more rustic one to use on a table like this, but haven't found it yet. I'd love to hear any ideas you might have for a substitute. That pedestal is probably the main thing I don't like about this vignette. The pottery comes mainly from two NM potters, one is my neighbor. I love his work and, as I've mentioned, use it every day. I feel the same way you do about centerpieces! I have several 5x7 frames with easel backs I keep just for adding an interesting card to for a centerpiece. There are so many possibilities out there these days and the frames are so quick and easy to change out. Well, now I'm REALLY hungry for something with chiles! I think I'll go make myself a grilled cheese with green chile sandwich for lunch. Lynn

Lars here is my quiche recipe. It has a whole grain crust, which I must admit I have never made, but I make the filling all the time. You can sub any vegetable for the broccoli if you don't like it. I got the recipe from "Vegetarian Times" magazine years ago. Low-Calorie Quiche Crust: 1/2 cup rolled oats 1/2 cup whole wheat flour 1/2 cup unbleached white flour 1/4 tsp. salt 1/8 tsp. baking powder 1/4-1/3 cup canola oil 2 TBLSP lemon juice 1 1/2 tsp. honey 2-3 TBLSP COLD water 1-2 tsp. toasted ground sesame seeds Preheat oven to 375. Grind oats to coarse flour in blender or food processor. Mix dry ingredients. Drizzle in oil until mixture looks like coarse sand. Add lemon, honey and 2 TBLSP water til dough forms ball. Add more water if necessary. Roll between wax paper. Sprinkle sesame in pie pan first (optional). After shaping dough into pie pan, prick crust on sides and bottom. Bake 10 min. then remove from oven and reduce heat to 350 degrees. Filling: 1 tsp. water or olive oil 1 cup minced diced onion 1 tsp. minced garlic 3 cups small broccoli florets or other veggies chopped small 1-2 TBLSP water 2 large egg whites 10 oz package soft silken tofu 1 TBLSP prepared mustard (dijon) 1 tsp. dried basil or rosemary 1/4 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. pepper (I use white) 1-2 TBLSP grated parmesean (I have to admit I use about double that!) Heat 1 tsp. water or oil in a nonstick skillet over med. heat. Add onion and saute 3-5 min. Add garlic and broccoli and 1-2 TBLSP water. Steam until broccoli is bright green ~2 min. (Note: this is a lowfat recipe, so you could saute the veggies in more olive oil if you weren't worrying too much about calories. I often just use frozen broccoli and no water.) Drain veggies if necessary. Place veggies in the pre-baked crust. Whip egg whites until frothy. Add tofu, spices and parmesean cheese. Blend until smooth. Pour into pie crist. Garnish with red pepper if desired. Bake at 350 for 40 minutes. Note: can sub brewer's yeast or fake parmesean for the parmesean cheese. I've had it that way, it is good too. Not a traditional quiche, more like a "tofu vegetable pie" but still good if you like veggies. Seems like it would be good with artichoke hearts too, I like the combo of artichoke and red pepper. I have also made it with zuchinni and yellow squash.

What about ham (very easy to heat, no fuss no muss) with Marilyn's pineapple casserole (its really yummy). Posted by: DanaIN (My Page) on Sat, Oct 5, 02 at 13:34 Scalloped Pineapple (An excellent accompaniment to your Easter ham.) ½ cup melted butter 4 cups fresh bread cubes 3 eggs ½ cup brown sugar ½ cup white sugar ½ cup Milnot canned milk (evaporated) 20 oz. crushed pineapple in juice; do not drain cinnamon Combine bread and butter, set aside. Combine eggs, sugar and Milnot; beat with mixer. Add bread mixture and pineapple, stir well and pour into lightly greased 2-quart casserole. Sprinkle with cinnamon. Bake uncovered at 350° for 1 hour or until set. Just throwing in this cocktail recipe, we had these for a brunch and they were a nice change from Mimosas! Pink Sunrise Cocktails Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 5 minutes Yield: 4 cocktails 2 shots Campari liqueur 1 quart red grapefruit juice 1 bottle dry Champagne Add half a shot of Campari to a champagne flute. Add a few ounces red grapefruit juice to the glass then fill the glass with Champagne to the rim and serve. I have a few egg casserole recipes, but you said DH won't eat them so here is something you could make and reheat. Marlen's Pull Apart Bacon Bread 1 pkg (10 oz) bacon 3/4 c green pepper, chopped 3/4 onion, chopped 3 tubes (7-1/2 oz each) refrigerated buttermilk biscuits 1/2 cup margarine, melted 1/2 c (2oz) shredded cheddar cheese Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. In bacon drippings (or vegetable oil) cook green pepper and onion until tender. Cut biscuits in fourths and place in large bowl. Add sauteed vegetables, crisp bacon, margarine and cheese. Toss until thoroughly mixed. Place in a 10" tube pan coated with Pam. Bake at 350* for 30 minutes. Immediately invert onto serving plate. Serve warm. This is really an appetizer recipe, but Beverly has said that she makes these for breakfast so, why not? Sausage Flowers Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make! Prep Time: approx. 25 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 35 Minutes. Makes 24 canapes (24 servings). Printed from Allrecipes, Submitted by Teresa -------------------------------------------------------------------------------- 1 pound ground Italian sausage 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Colby cheese 1 cup salsa 24 (3.5 inch square) wonton wrappers 3/4 (16 ounce) container sour cream 1 bunch green onions, chopped 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan. 2 Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. 3 Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa. 4 Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. 5 Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. 6 Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

I usually go for the bigger breakfast and little or nothing in the evening for supper. This morning I had an over easy egg with buttered toast, a piece of blueberry pie and iced tea. I have eggs quite often, but do like other things for breakfast. Sue