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Menu: Baked Omelet Roll, Eggnog Pancakes with Cranberry Sauce, Hot Fruit and Sausage

Cost: $1.01/serving 6 servings each dish

Baked Omelet Roll: 6 eggs; 1 cup milk; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup (4 ounces) shredded cheddar cheese
Place eggs and milk in a blender. Add flou, salt and pepper; cover and process until smooth. Pour into a greased 13x9x2" baking dish. Bake at 450 for 20 minutes or until set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seams side down on a serving platter. Cut into 1" slices.

Eggnog Pancakes with Cranbery Sauce: 2 cups pancake mix; 1 egg; 1 1/2 cups eggnog; 1 1/2 teaspoons vanilla extract; Pinch ground nutmeg; 1 can (16 ounces) whole-berry or jellied cranberry sauce
Place the pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla, and nutmeg; stir into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.

Hot Fruit and Sausage: 1 package (12 ounces) uncooked pork sausage links; 1 can (8 ounces) pineapple tidbits; 2 tablespoons brown sugar; Pinch ground cinnamon; 1 medium firm banana, sliced
In a skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving.


NOTE: These recipes were taken from Taste of Home 2000 Annual Recipes, pages 280-281