Eggs Bennie: an easy dish to mass-produce, yet one that everyone considers a special treat. It was believed to have been originated at the New York Yacht Club by Commodore E.C.Benedict. However, to set the record straight, it seems it wasn’t Mr. Benedict (who wasn’t commodore at the N.Y.Y.C., but somewhere else), but his cousin…

Wake up to a hearty Mexican breakfast! 2 large baking potatoes, peeled 1/2 lb. Chorizo* 1/2 cup finely chopped onion 4 eggs 1 avocado, sliced Cilantro or parsley sprigs, if desired Cut potatoes into 1/4-inch thick slices and then into 1/4-inch cubes. Remove chorizo from casing and place in a large skillet. Cook and mash…

In my opinion, this “Mexican-sounding recipe” should be entitled “UOVA ALLA SALSA DI POMODORO CON PARMIGIANO” simply meaning eggs with tomato sauce and parm cheese! It tends to be quite an unusual brunch entree that is extremely simple to prepare. Rich and very satisfying. 2 TBS. olive oil 1 lg. onion, minced 1 46-ounce can…

I call this my “Sunday Morning Omelet”  because even after being the old married woman I am (hee… hee..!) my loving husband makes this for me on Sunday mornings and even serves it to me as breakfast in bed. It kinda made me wonder at first what he had been up to! It is my…

Jis’ a lil’ ole’ down home country cookin’ is what we got here fo’ks. Dese is da bes’ biskits n’gravy I ever et and I ain’t jis a whis’lin Dixie. FOR GRAVY: 1 lb. mild pork sausage 1/2 lb. hot pork sausage 2/3 cup flour Milk Salt and pepper to taste FOR BISCUITS: Bisquick  Biscuits- …