Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Baked Sunrise Fritatta

1 cups cubed potato 1 tablespoon cooking oil 1 cups finely chopped cooked ham cup chopped pepperoni cup shredded cheddar cheese (3 ounces) 28 ounce cartons refrigerated or frozen egg product thawed 1 cup milk 14 ounce can diced green chile peepers, undrained cup thinly sliced green onion 2 teaspoons snipped fresh oregano and basil teaspoon salt cup roasted red sweet pepper strips 1 cups salsa cup snipped fresh cilantro Preheat oven to 350 degrees F. In 10 inch oven-proof skillet, cook potato in hot oil over medium heat for five minutes, stirring occasionally. Cover and cook about 5 minutes more or until potato is tender, stirring once. Remove from heat. Sprinkle potato with ham and cup of the cheddar cheese. In medium bowl, stir together egg product, milk, chile peppers, green onion, oregano, basil, and salt. Pour over potato mixture in skillet. Arrange pepper strips spoke-fashion on top. Bake for 45 minutes or just until center is set and knife inserted comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 15 minutes. Meanwhile, in saucepan, stir together salsa and cilantro; heat through. Serve with Frittata. Yield: 8 servings Enjoy!! Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Biscuit Egg Scramble

3 tablespoons butter or margarine 12 eggs, beaten 1 cans evaporated milk 1 packages (12 ounces) process American cheese, cubed 1 tablespoons prepared mustard 1 cup cubed fully cooked ham 1 tubes (15 ounces) refrigerator biscuits

Melt butter in a skillet. Add eggs; cook and stir until set; set aside. In a medium saucepan, combine milk, cheese and mustard; cook over medium-low heat until cheese is melted. Remove from the heat; fold in ham and eggs. Pour into a greased 11 x 7 inch square baking dish. Separate biscuits and arrange on top. Bake at 375 degrees for 15-20 minutes or until biscuits are golden brown.

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Black Hills Golden Egg Bake

cup sliced fresh mushrooms cup chopped green pepper cup butter or margarine 10 eggs cup all-purpose flour 1 teaspoon baking powder teaspoon salt, optional 2 cups (16 ounces) small-curd cottage cheese 2 cups (8 ounces) shredded cheddar cheese 2 cups (8 ounces) shredded Monterey Jack cheese pound bulk pork sausage, cooked and drained 6 bacon strips, cooked and crumbled 1 can (2 ounces) sliced, ripe olives drained

In a skillet, saut mushrooms and green pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt if desired; mix well. Add mushroom mixture. Stir in remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 inch baking dish (jelly roll pan). Bake uncovered, at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 2530 minutes longer or until a knife inserted near the centre comes out clean.

Yield: 10-12 servings. Enjoy!! Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Breakfast Hash Browns

Great for buffets! Freezes well. 2 pounds (1 kg) frozen hash browns 2 cups (500 ml) sour cream 2 (10 ounce/284 ml) cans mushroom soup cup (125 ml) melted butter grated onion to taste salt to taste 2 cups (500 ml) grated cheddar cheese 2 tablespoons (30 ml) parmesan cheese

Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13 inch (23x33 cm) baking dish. Sprinkle parmesan on top and bake at 350 degrees F (180C) for 1 hour.

Yield: 8-10 servings

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Breakfast Tortillas
2 cups sliced mushrooms cup sliced green onions cup chopped peppers 2 tablespoons butter 8 slices deli ham 8 flour tortillas 1 cups shredded swiss cheese cup shredded cheddar cheese 1 tablespoon flour 4 eggs 2 cups milk teaspoon garlic powder teaspoon salt 1/8 teaspoon hot pepper sauce In a large skillet, saut mushrooms, onions and peppers in butter until tender, set aside. Place one slice of ham on each tortilla. Top each with about cup mushroom mixture. Combine cheeses, set aside cup. Sprinkle remaining cheese over tortillas. Roll up tortillas. Place seam side down in a greased 11 x 7 inch baking dish. In a large bowl, beat the flour, eggs, milk, garlic powder, salt and hot pepper sauce until blended. Pour over tortillas. Sprinkle with reserved cheese. Cover and refrigerate for at least 30 minutes. Bake uncovered, at 350 degrees for 3545 minutes or until set. Cut into slices. Yield: 8+ servings Enjoy!! Kelly Semple ** Can prep the evening before and place in refrigerator.

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Butterscotch Oatmeal
Good enough to be dessert. 2 cups milk 1 cup quick-cooking rolled oats (not instant) 1 (6 serving size) butterscotch pudding powder (not instant)

Heat milk in saucepan until it starts to boil. Mix rolled oats and pudding powder in bowl. Stir into boiling milk. Stir continually for about 2 to 4 minutes until mixture returns to a boil and thickens.

Yield: 3 servings

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Chive-Ham Brunch Bake

cup chopped onion 1 tablespoon butter 1 can chunk ham, drained 1 medium tomato, chopped 2 cups biscuit/baking mix cup water 1 cup (4 ounces) shredded swiss or cheddar cheese 2 eggs cup milk teaspoon dill weed teaspoon salt teaspoon pepper 3 tablespoons minced chives

In a skillet saut onion in butter until tender. Stir in ham and tomato; set aside. In a bowl, combine biscuit mix and water; mix well. Press onto the bottom and inch up the sides of a greased 13 x 9 x 2 inch baking dish. Spread ham mixture over crust; sprinkle with cheese. In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese. Sprinkle with chives. Bake, uncovered at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Enjoy!! Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Country Breakfast
4 cups cubed cooked potatoes cup chopped green peppers 2 tablespoons chopped onion cup margarine salt and pepper 4 eggs 1 cup Cracker Barrel old cheese, shredded 1 slices crisply cooked bacon, crumbled

Cook potatoes, green pepper and onion in margarine until lightly browned. Season to taste. Break eggs over potato mixture, cover and cook until eggs are done. Sprinkle with cheese and bacon, cover and heat until cheese melts.

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Egg Souffle
8 large eggs 2 cups milk 6 slices bread, broken up 1 cup cheddar cheese, grated 1 teaspoon dry mustard 1 teaspoon salt 1 pound sausage fried, drained, and crumbled

Mix all ingredients together and pour into a 9 x 13 inch pan and refrigerate overnight. Bake at 350 degrees for 45-50 minutes, cut into squares and serve warm.

Yield: 6-8 servings

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Grits-Sausage Casserole
(Johnnie Bailey)
1 cup grits, cook according to directions 1 pound sausage, browned and drained 1 pound grated sharp cheese dozen eggs, beaten 1 pint of salsa

Mix all together and pour into a greased casserole dish. Bake at 350 degrees for 30-45 minutes until firm.

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Ham and Cheese Puff

2 loaves (1 pound each) italian bread, cut into 1 inch cubes 6 cups cubed fully cooked ham 1 pounds Monterey Jack or Muenster cheese, cubed 1 medium onion, chopped cup butter or margarine 16 eggs 7 cups milk cup prepared mustard

Toss bread, ham and cheese; divide between two greased 13 x 9 x 2 inch baking dishes. In a skillet, saut onion and butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over the bread mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 55-65 minutes or until a knife inserted near the centre comes out clean. Serve immediately.

Yield: 24-30 servings Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Hash Brown Egg Dish

-1 pound sliced bacon, cooked and crumbled 6 cups frozen shredded hash brown potatoes 1 small onion, chopped 1 medium green pepper, chopped 1 can (4 ounces) sliced mushrooms, drained 2 tablespoons butter or margarine, melted 6 eggs cup milk teaspoon salt dried basil teaspoon pepper 2 cups (8 ounces) shredded cheddar cheese

Mix the first 6 ingredients together, then mix the next 6 ingredients together and pour into a 9 x 13 inch greased pan. Sprinkle with cheese and bacon and cook uncovered for 1 hour at 350 degrees. Let stand for 5 minutes before serving.

Yield: 6-8 servings

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Hash Brown Ham Quiche

Purchased hash brown potatoes form the crust for this colorful quiche thats chock full of ham, cheddar cheese, green pepper and fresh mushrooms. The hearty dish is a family favorite for breakfast and even makes a filling supper. 4 cups frozen shredded hash brown potatoes teaspoon salt teaspoon pepper 3 tablespoons butter, divided 1 medium onion, chopped cup chopped green pepper cup chopped fresh mushrooms 2 teaspoons all-purpose flour cup diced fully cooked ham 3 eggs, beaten cup milk cup shredded cheddar cheese In a large skillet, saut the hash browns, salt and pepper in 2 tablespoons butter until golden brown. Press on to the bottom and up the sides of a greased 9 inch pie plate. In the same skillet, saut the onion, green pepper and mushrooms in remaining butter. Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hash brown crust. Bake at 350 degrees for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Make-Ahead Scrambled Eggs

5 tablespoons butter or margarine divided cup all-purpose flour 2 cups milk 2 cups (8 ounces) shredded cheddar cheese 1 cup sliced fresh mushrooms cup finely chopped onion 12 eggs, beaten 1 teaspoon salt 1 package (10 ounces) frozen chopped broccoli, cooked and drained 1 cups soft bread crumbs

In a saucepan melt 2 tablespoons butter. Add flour; cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in cheese until melted; set aside. In a large skillet, saut mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. Pour into a greased 11 x 7 x 2 inch baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Yield: 6-8 servings Enjoy!! Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Miss Johnnies Hash Brown Casserole

2 pounds bulk sausage (hot or mild) 2 cups shredded cheddar cheese 1 can (10 ounce) cream of chicken soup 1 cup sour cream 1 (8 ounce) container french onion dip 1 cup chopped onion cup green pepper, chopped cup red pepper, chopped salt and pepper to taste 1 package (30 ounce) shredded hash brown potatoes

In a skillet, cook sausage until browned. Drain well. In a large mixing bowl, combine cheese, chicken soup, sour cream, onion dip, onion, green and red peppers, salt and pepper. Fold in hash brown potatoes (frozen), mix well. Spread half of the potato mixture over bottom of greased 13 x 9 inch baking dish. Spread half of sausage over potatoes. Repeat layering. Bake at 350 degrees for 1 hours or until golden brown. Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Old Coyote Pancakes

3 eggs 3 cups of milk 3 tablespoons sugar 1 teaspoons salt 3 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons oil 3 cups flour

Mix egg, milk and oil together, very thoroughly. Place rest of ingredients and mix thoroughly. Let it rise.

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Salmon Frittata
1 can skinless, boneless salmon 2 tablespoons butter 1 cup sliced fresh mushrooms cup sliced celery cup chopped green onions cup slivered green onions 2 cloves of garlic, minced teaspoon each, dried basil and oregano leaves teaspoon each, salt and pepper 8 eggs cup milk

Drain salmon and separate in to chunks with a fork; set aside. Melt butter in a large 12 inch non-stick frying pan. Add mushrooms, celery, green onions, green pepper, garlic, basil, oregano, salt and pepper to pan. Saut over high heat until vegetables are tender and crisp; remove from heat. Beat together eggs and milk; pour over vegetables in pan. Arrange chunks of salmon over top. Cover and cook over medium-low heat 10 to 15 minutes or until eggs are set. Yield: 6 servings Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Sunbeam Waffles
2 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt 2 teaspoons sugar cup melted butter or margarine 2 cups milk 4 eggs, separated

When using electric mixer beat egg yolks one minute. Add the milk and beat one minute. Add the sifted dry ingredients to this mixture and beat for one minute. Add the melted margarine and beat 15 seconds or until thoroughly blended. Fold in stiffly beaten egg whites at no. 1 speed. When mixing by hand, sift and mix dry ingredients, add melted margarine, next add milk, gradually and alternately with the beaten egg yolks. Then fold in the stiffly beaten egg whites into the first mixture. Cook on hot waffle maker.

Enjoy!!

Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Toffee Apple French Toast

I love quick breakfast recipes that can be assembled the night before, saving time on busy mornings. I created this dish by incorporating my familys favorite apple dip with French toast. The winning combination is perfect for overnight guests. - Renee Endress, Galva, Illinois 8 cups cubed french bread (1 inch cubes) 2 medium tart apples, peeled and chopped 1 package (8 ounces) cream cheese, softened cup packed brown sugar cup sugar 1 cups milk, divided 2 teaspoons vanilla extract, divided cup caramel syrup 5 eggs Place half of the bread cubes in a greased 13 X 9 X 2 inch baking dish; top with apples. In a mixing bowl, beat the cream cheese, sugars, cup milk and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another mixing bowl, beat the eggs and remaining milk and vanilla; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-45 minutes or until a knife inserted near the center come out clean.

Yield: 8 servings Enjoy!! Kelly Semple

Rene & Kelly Semple

Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Wife Saver
6 slices white bread (crust removed) 6 slices back bacon or ham 6 slice processed cheddar cheese 6 eggs teaspoon salt teaspoon pepper - 1 teaspoon dry mustard cup minced onion cup green pepper (finely chopped) 1-2 teaspoon Worcestershire Sauce 3 cups whole milk dash Tabasco Sauce lbs butter Special K or Corn Flakes In a 9 x 13 inch buttered glass dish, put 6 slices of bread. Add slices to cover dish completely. Cover bread with thinly sliced bacon. Lay cheese slices on top and cover with bread slices. In a bowl beat eggs, salt, pepper; add next six ingredients. Pour over sandwich and let stand in fridge overnight. In morning melt butter, pour on top. Cover with cereal. Bake uncovered for an hour at 350 degrees. Let sit 10 minutes before serving. Yield: 8-10 servings Enjoy!! Kelly Semple

Rene & Kelly Semple

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Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com

Ziploc Omelet
This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!! Have guests write their name on a quart-size Ziploc freezer bag with a permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shakes. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 68 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelet for a quick breakfast!!! I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM Enjoy!!

Kelly Semple