Well, the experts say that we all need to start each day off with a 
hearty breakfast...... so without further ado, here are a few of my
favorite breakfast food items. You say you DO NOT EAT BREAKFAST ??
Shame on you...... well, these foods are so GOOD that they can be 
enjoyed anytime of the day --- morning, noon or night and anytime in
between...... so ENJOY!!!!!

Roger's    Deluxe    Westerns.....

                     *  Exported from  MasterCook  *

                         Roger's Deluxe Westerns

Recipe By     : CulinaryClassics -- Roger A Young Jr
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        cooked bulk sausage -- as desired
                        chopped onion -- as desired
                        sliced fresh mushrooms -- as desired
                        chopped green bell pepper -- as desired
                        diced tomatoes -- as desired
                        garlic salt -- to taste
                        Mrs Dash seasoning -- to taste
                        fresh basil -- to taste
                        fresh rosemary -- to taste
                        sour cream -- for topping
                        shredded cheddar cheese -- for topping
   8                    eggs -- well beaten
     1/2  cup           milk

In large frying pan, brown sausage with the vegetables, herbs and spices.
Meanwhile in a small bowl beat the eggs well and add milk and whisk for 
about 1 minute. After the sausage and vegetables are cooked pour the 
egg/milk mixture into the frying pan. (If excessive grease is present 
you may want to drain partially before this step.) Allow the mixture to 
"set" for 1-2 minutes. Then stir with spatula and continue to stir until 
eggs are cooked to desired consistency. Divide into four portions and 
serve on four plates. Sprinkle top with some shredded cheddar cheese 
and a dollop of sour cream and let set for about 1 minute to allow the
cheese to begin melting. Enjoy......

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Homemade    Buttermilk    Biscuits.....

                     *  Exported from  MasterCook  *

                           Buttermilk Biscuits

Recipe By     : Saco Buttermilk Powder Mix Can
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Saco buttermilk powder mix
   2      cups          all-purpose flour
   2      teaspoons     baking powder
   1      teaspoon      salt
     1/2  teaspoon      baking soda
   2      teaspoons     sugar
     1/3  cup           shortening
     2/3  cup           water

Preheat oven to 450F. Sift dry ingredients together into a mixing bowl.
Cut in shortening thoroughly until mixture resembles cornmeal. Add 
water and mix until dough is pliable. DO NOT OVERBEAT!! Turn dough onto 
lightly floured surface and knead lightly for about 30 seconds (20-25 
times). Roll or pat to 1/2" thickness, no less. Cut with floured biscuit 
cutter. Place close together on ungreased baking sheet. Bake 10-12 
minutes or until golden brown. Makes one dozen 2 1/2" biscuits.

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Roger's    Homemade    Sausage    Gravy......

                     *  Exported from  MasterCook  *

                      Roger's Homemade Sausage Gravy

Recipe By     : CulinaryClassics --- Roger Alan Young, Jr.
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bulk sausage
     1/4  cup           onion -- chopped
     1/4  cup           green pepper -- chopped
   1      teaspoon      cajun seasoning
     1/4  teaspoon      Mrs Dash seasoning
     1/8  teaspoon      garlic powder
   4      drops         hot pepper sauce
   1      quart         milk -- (or half&half)
     3/4  cup           butter
     3/4  cup           flour

Break up sausage into large frying pan. Add chopped onion and peppers 
and all spices and hot pepper sauce. Cook over medium-high heat until 
fully cooked. Meanwhile in large saucepan begin heating milk or 
half-and-half. Heat over low heat and stir frequently to avoid scorching.
You do not need to bring to boil just to a simmer. In a smaller saucepan, 
melt butter over medium heat. When melted add flour and stir thoroughly 
until well blended. Keep over heat, stirring constantly until mixture 
is a nutty-brown color. At this time using a syringe or baster, place
a small amount of grease from the now cooked sausage mixture into the 
butter mixture and whisk thoroughly. Then repeat same process with some 
of the milk, but using more than you used of the grease. Now spoon all 
of the butter mixture (called a roux) into the warmed milk and whisk
thoroughly. Continue to whisk constantly and heat over medium heat. As 
you are whisking mixture you should notice that it is becoming thicker. 
It takes a few minutes to thicken, but if you find it is not thick 
enough for you, you may prepare another small batch of the roux, BEING
SURE that you use EQUAL AMOUNTS of the butter and flour. When desired 
thickness is reached, add the sausage mixture after it has been thoroughly 
drained and mix well. Serve over warm buttermilk biscuits topped with 
butter. If desired, you may top with additional hot pepper sauce, but 
just be careful......

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NOTES :     If using half & half, I would only start out with 1/2 cup 
butter and 1/2 cup flour for making roux to thicken due to half & half's 
naturally thicker consistency. If needed you can always make more roux. 
It only takes a couple of minutes.
   Also, I like my food hot & spicy, if you prefer you may cut down on 
the amounts of cajun seasoning and hot pepper sauce. The choice is yours. 
(Or of course you could even add more if you dared!!!!)

So you are STILL Hungry for BREAKFAST ???

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