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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 25, 2008

Egg Scramble With Vegetables

Serves: 6

           Download this recipe.

1/2 pound bacon cut in 1/2 -inch pieces
2 onions chopped (about 2 cups)
1 cauliflower small, coarsely chopped (about 3 cups)
8 eggs lightly beaten
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 cup swiss cheese grated natural
2 teaspoons chives chopped fresh or fresh parsley (optional)

Brown bacon and drain on paper towels. Remove all but 1/4 cup bacon fat from skillet. Sauté chopped onions until lightly browned; add cauliflower pieces and stir-fry for 5 to 6 minutes. Combine eggs, salt and pepper to taste, soy sauce, grated cheese, optional chives or parsley, and one-half of the bacon. Pour over mixture in skillet and cook, stirring, until eggs are set. Remove to a warm platter and sprinkle with remaining bacon. Serve immediately.

Note: This recipe can be used with zucchini, peas and carrots mixed, asparagus, corn and limas, or any other combination pleasing to your taste.

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