*  Exported from  MasterCook  *

                John & Roger's Breakfast "Tuna Casserole"

Recipe By     : John Miller & Roger A Young Jr. (Hyatt Regency Provencia)
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Hash Browns---
   6      large         potatoes -- peeled & julienned
                        cajun seasoning -- to taste
                        paprika -- to taste
                        garlic salt -- to taste
                        Mrs Dash seasoning -- to taste
                        hot pepper sauce -- to taste
                        ---Other ingredients---
   1      recipe        Roger's Homemade Sausage Gravy
   1      recipe        Roger's Deluxe Westerns
     1/2  pound         sausage links chunked -- cooked
     1/2  cup           chunky style salsa
                        oil as needed for cooking hashbrowns
                        shredded cheddar cheese -- for topping

This is a great "Make-Ahead" breakfast dish. To prepare, place large 
frying pan over high heat on stovetop and pour in enough oil (or butter) 
to cook potatoes for hashbrowns. Meanwhile in medium bowl mix potato 
juliennes with spices until well coated and desired seasoning is
obtained. When grease is hot enough pour potatoes into frying pan and 
cook until done as with regular hashbrowns turning frequently with large 
spatula. When potatoes are done drain excess grease and place in large
mixing bowl. Add all remaining ingredients EXCEPT for cheddar cheese 
(it is optional to add a little cheese to the mixture if desired). Mix 
thoroughly. Place the mixture into a large baking dish such as 13x9". 
You may end up with more than one pan. Sprinkle top well with shredded
cheddar cheese. If making in advance, cover with aluminum foil and 
refrigerate. When ready to finish, preheat oven to 375F. If was 
refrigerated, remove aluminum foil and place in oven. Bake for about 
25-30 minutes or until heated thoroughly. Serve.
   WARNING: When all ingredients are mixed together, this recipe is not 
very "eye-appealing" but trust me it is DELICIOUS!!!
 

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NOTES : I know, I know you are asking me, "The recipe is called "John & 
Roger's Breakfast 'Tuna Casserole' ", so where is the tuna? Well, there 
is none. The explanation is as follows:
   This recipe was first developed by a coworker of mine at the Hyatt 
Regency Provencia Restaurant in Greenville, SC. John called it "Pseudo-
Tuna Casserole" because he said that EVERYONE loves tuna casserole, and 
EVERYONE who has ever tried this dish loves it and wants the recipe..... 
John's basic recipe consisted of scrambled eggs, hash browns, milk gravy,
and diced sausage links mixed together and topped with cheddar cheese. 
I must admit it was DELICIOUS!!! But, I took the concept a couple of 
steps further and used my homemade sausage gravy recipe and still added 
chunks of sausage links, used my deluxe western recipe to add the 
vegetables to the recipe and for a little bit of kick added hot salsa. 
Thus, came up with JOHN & ROGER'S BREAKFAST "TUNA CASSEROLE"!!! 

                     *  Exported from  MasterCook  *

                           Sour Cream Doughnuts

Recipe By     : HallieByrd@aol.com
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs
   2      teaspoons     baking powder
   1 1/4  cups          sugar
     1/2  teaspoon      ground cinnamon
   1      cup           sour cream
     1/2  teaspoon      salt
   4      cups          all-purpose flour -- (may need 5 cups)
   1      teaspoon      baking soda

Preheat the fat in the deep fryer to 375F. Beat the eggs well. Slowly 
add the sugar, beating constantly. Stir in the sour cream. Sift the 
flour before measuring. Re-sift the flour with the baking soda, baking 
powder and salt. Stir the sifted ingredients into the egg mixture until 
well blended. Chill the dough for several hours or overnight. Roll out 
the dough on a lightly floured board to 1/2" thickness. Cut with a 
floured doughnut cutter or two different sized biscuit cutters. Allow 
the dough to dry for 10 minutes on toweling. Use a pancake turner dipped 
into the hot oil to place the doughnuts into the oil. Fry until golden
brown (2-3 minutes per side), using the pancake turner to turn them as
the first side is cooked. Use tongs to remove the finished doughnuts. 
Dry on toweling. Dust with powdered sugar, cinnamon-sugar or a glaze 
after the doughnuts have slightly cooled.


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                     *  Exported from  MasterCook  *

                             Honey Doughnuts

Recipe By     : Mountain & Plantation Cookbook - Louise & Bil Dwyer
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg
   1      cup           honey
   2      teaspoons     baking powder
                        flour -- as needed
   1      cup           sweet milk
   2      tablespoons   shortening
   1      teaspoon      salt

Cream honey and shortening together, add the egg well beaten and the 
other ingredients. Mix well and add flour enough to roll out and cut 
easily. Fry in hot fat. The honey will keep these delicious dougnuts 
moist much longer than usual. If desired, roll doughnuts in a cinnamon-
sugar mixture after frying while still warm.


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                     *  Exported from  MasterCook  *

                       Roger's Orange French Toast

Recipe By     : adapted from More Family Favorites - Mary Beth Roe
Serving Size  : 10   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          orange juice
   8                    eggs
   2      loaves        french bread
   1      cup           butter -- for frying
     1/2  cup           sugar
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg
                        honey or maple syrup -- for accompaniment

Beat together eggs and orange juice, mixing well. Add sugar, cinnamon 
and nutmeg mixing thoroughly. Melt butter in frying pan or on griddle 
using just enough to lightly coat. (1 cup is listed because may need to 
add more butter as frying). Slice French bread, dip in egg mixture and
place in hot frying pan. Cook approximately 2 minutes per side, turning 
once. Remove from pan and serve, topping with additional butter if 
desired and your favorite topping such as honey or syrup.


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NOTES : Original recipe called for baking the french toast in the oven. 
However, I prefer to prepare it on the stovetop and have therefore 
adapted the recipe accordingly for my personal use. For those who would 
prefer the oven method here is the changes:

1 1/2 cups sugar
1 1/4 tsp cinnamon
1 1/4 tsp nutmeg

Mix butter, sugar, cinnamon and nutmeg and spread on greased cookie pans. 
Beat together eggs and orange juice. Slice French bread, dip in egg 
mixture, and lay in mixture on cookie sheet. Bake at 325F for 25 minutes. 
Flip bread over about 10 minutes before finished.