In large bowl, beat egg whites with cream of tartar until foamy. Add sugar

Instructions

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   whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until thick and lemon−colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of dishes. Bake in preheated 375°F oven until puffy and delicately browned, about 15 to 20 minutes. Top with crushed gingersnaps, if desired. AUTUMN PUMPKIN SOUFFLE 7

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   AVOCADO EGG SCRAMBLE • 1 avocado • Salt • 8 eggs • 1/2 C. dairy sour cream • 1 tsp. seasoned salt • 1/4 tsp. pepper • 1 T. butter Cut avocado lengthwise into halves, remove seed and skin. Dice avocado and sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt and pepper. Melt butter in skillet, tipping to coat all sides. Add egg mixture and cook slowly, stirring now and then. When almost set, carefully fold in avocado. Serve at once. AVOCADO EGG SCRAMBLE 8

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   BACON & EGG BREAKFAST ROLLS For a hearty start to the day, stuff a roll with some favorite foods, Get your Vitamin C, too, by serving with orange segments or adding tomato slices to the sandwich. • 6 uncut Kaiser rolls • 3 slices bacon • 1 cup sliced fresh mushrooms (about 4 oz.) • 1/2 cup chopped onion • 1/2 cup chopped green pepper • 6 eggs • 1/4 cup skim or low−fat milk • 6 thin slices lean cooked ham • 6 thin slices reduced−fat Swiss or Muenster cheese Slice tops off rolls about 3/4 inch from top. With a fork, scrape out the insides of bottom, leaving about 1/2−inch wall all around. Save crumbs for another use. Set rolls aside. In 10−inch omelet pan or skillet over medium heat, cook bacon until crisp. Drain well. Crumble. Pour off and discard fat. Add mushrooms, onions and pepper to pan. Cook until tender but not brown, about 5 minutes. Stir in drained bacon. In medium bowl, beat together eggs and milk until blended. Pour into pan over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do no stir constantly. Spoon egg mixture into hollows of reserved rolls. Top each roll with 1 slice each of ham and cheese. Broil about 6 inches from heat until cheese is melted, about 3 minutes. Cover with reserved roll tops. BACON & EGG BREAKFAST ROLLS 9

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   BAKED EGGS ON CREAMED SPINACH • 1 bunch spinach (about 3/4 lb.) • 2 T. minced onion • 1 T. unsalted butter • 3 T. heavy cream • Freshly grated nutmeg to taste • 2 large eggs Preheat oven to 400°F and butter two 1/3− to 1/2−cup ramekins. Discard coarse stems from spinach. In a 2− to 3−quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach. In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot. Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.) Season eggs with salt and pepper and serve immediately. Serves 2. BAKED EGGS ON CREAMED SPINACH 10

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   BASIC HARD−COOKED EGGS Place the number of eggs desired, 2 tablespoons water per egg and a pinch of salt in a pan with a tight−fitting lid. Place covered pan on heating unit and turn heat to high until steam appears. Turn off heat but leave pan on unit for 25 minutes. Plunge eggs into ice water to cool. Peel immediately. Yolks will not darken by this method. BASIC HARD−COOKED EGGS 11

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   CAJUN QUICHE • 1/2 cup uncooked rice • 1 can (16 oz.) stewed tomatoes, undrained • 2 tablespoons butter, divided • 1/2 cup (4 oz.) chopped chicken livers • 6 eggs, divided • 1/2 cup chopped celery • 1/2 cup chopped green pepper • 1/2 cup chopped onion • 1 cup skim or low−fat milk • 1 teaspoon garlic salt • 3/4 teaspoon basil leaves, crushed • 3/4 teaspoon thyme leaves • 1/4 teaspoon ground red pepper • 1/4 teaspoon ground black pepper In medium saucepan, stir together rice and tomatoes. Bring to boiling. Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes. In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes. Beat 1 egg. Stir in cooked rice and livers. Press mixture onto bottom and up sides of greased 9−inch pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375ºF oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving. CAJUN QUICHE 12

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   CHOCOLATE ALMOND MOUSSE • 3/4 cup milk • 4 eggs • 1/4 cup sugar • 1 package (6 oz.) semi−sweet chocolate pieces • 1 teaspoon vanilla • 1/2 teaspoon almond extract • 2 to 3 tablespoons slivered almonds In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 pot de creme cups or 1/4−cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight. MICROWAVE: In small bowl, stir together eggs and sugar until thoroughly blended. In 1−cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 3 to 4 minutes. Continue as above. CHOCOLATE ALMOND MOUSSE 13

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   CHOCOLATE ZUCCHINI CAKE • 2 1/4 cups all−purpose flour • 1/4 cup unsweetened cocoa • 2 1/2 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon ground cinnamon • 1 teaspoon salt, optional • 1 cup sugar • 1/2 cup butter or margarine, softened • 3/4 cup applesauce • 4 eggs • 1 tablespoon vanilla • 2 cups shredded zucchini (about 1 1/2 to 2 small, 10 oz.) • Confectioners' sugar In medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt, if desired. Set aside. In large mixing bowl at medium speed, beat together sugar and butter until light and fluffy. Beat in applesauce, eggs and vanilla until thoroughly blended. Reduce mixer speed to low and gradually beat in reserved flour mixture. Gently stir in zucchini. Pour into lightly greased 9−cup fluted tube pan. Bake in preheated 350°F oven until cake tester inserted in center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Cool completely. Dust with confectioners' sugar. CHOCOLATE ZUCCHINI CAKE 14

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   CINNAMON NOODLE KUGEL • Cooking spray • 4 oz. Neufchatel cheese • 4 oz. fat−free ricotta cheese • 1/2 cup sugar • 4 eggs • 1 cup skim or low−fat milk • 1/2 cup (1 stick) butter or margarine, melted • 1/2 teaspoon ground cinnamon • 8 oz. dry egg noodles, cooked according to package directions • Additional ground cinnamon, optional Preheat oven to 350°F Evenly coat a 1 1/2−quart casserole dish with cooking spray. In large bowl, beat together cheeses until light and fluffy. Gradually beat in sugar until thoroughly blended. Beat in eggs, one at a time, until blended. Gradually beat in milk, butter, and cinnamon until smooth, Stir in noodles. Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired, Bake until thermometer inserted near center registers at least 160°F and kugel is light golden brown, about 35 to 40 minutes. Allow to cool 10 minutes before serving. CINNAMON NOODLE KUGEL 15

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    COMPANY SCRAMBLED EGGS • 1 (2 1/2 oz.) jar Armour® Star Sliced Dried Beef, rinsed, chopped • 1 C. sliced mushrooms • 4 T. butter or margarine • 6 eggs • 1/3 C. milk • Dash of salt • Dash of pepper • 1 T. chopped parsley