tbsp = tablespoon
tsp = teaspoon

12 eggs	1 cup sour cream
mushrooms	sliced black olives
1 onion	1 green pepper
one red, yellow or orange pepper	12 oz cup shredded mozzarella cheese
sliced ham, sausage, and bacon	.

Preheat the Dutch Oven lid.

Beat the 12 eggs in a separate bowl.

Add 1 cup sour cream.

Dice and mix in the mushrooms, olives, onion, green and yellow peppers, and 1/2 cup mozzarella cheese.

Cook bacon in the bottom of the Dutch Oven adding sausage and ham until cooked.

Pour the mixture of eggs, onion and peppers into the Dutch Oven.

Stir the meat into the egg mixture, sprinkle with mozzarella cheese and quickly cover with the hot lid.

Bake 10 to 15 minutes.
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Whip eggs, flour, milk and baking powder together.

Mix in the crab or surime.

Lightly bake the pie crust in a hot oven.

Pour the egg mixture into the hot piecrust.

Bake at 400° for 25 to 35 minutes.

Done when center is firm to the touch.
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Ok, this recipe doesn’t require a Dutch Oven. I use a skillet. You can use a Dutch Oven instead of a skillet if you need to. In this pancake recipe everything except the water and eggs can be mixed ahead of time and carried in a watertight plastic bag or container.

1 1/2 cups whole wheat pastry flour	1 cup soy flour (or unbleached white flour if you prefer)
1 cup old fashioned oats	1/2 cup finely ground cornmeal
1 tbsp. baking powder	2 tsp. baking soda
1 tsp. salt	1/2 cup brown sugar
16 tbsp. dry buttermilk powder	1/2 cup chopped pecans (optional)
1 tbsp. cinnamon (optional)	1/2 tsp. ground nutmeg (optional)
4 eggs	2-4 cups water

Mix all ingredients together and store in a plastic bag. When ready to cook, add:

4 eggs and 2-4 cups water (add water slowly until the right consistency – the mixture will thicken some as it sits).

For a smoother texture, you can process the oats in a blender or food processor before adding to mixture. Cook and enjoy! Feeds 6-8 people.
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