Julia Child's Scrambled eggs w/ham

2 T Butter
8 eggs
4 teaspoons water
salt and pepper
cut up ham
2 T cream or butter

Beat eggs in a bowl with the seasonings ad liquid for 20 to 30 seconds, just to blend yolks and whites.

Smear bottom and sides of 7 inch nonstick pan with the butter. add ham and cook for a bit to soften meat. Pour in the eggs and set over moderately low heat. Stir slowly and continually, reaching all over the bottom of the pan. Nothing will seem to happen for 2 to 3 minutes as the eggs gradually heat. Suddenly they will begin to thicken into a custard. Stir rapidly, moving pan on and off the heat, until the eggs have almost thickened to the consistency you wish. then remove from the heat, as they will continue to thicken slightly.

Just as soon as they are of the right consistency, stir in the enrichment butter or cream, which will stop the cooking. Season to taste, turn out into platter, serve.

Shrimp/Pasta Salad

This recipe is in the works still. But I am developing it.

1 pound large shrimp (frozen from costco works great) cooked in some water
1 box penne or other large pasta shell
3/4 cup chopped celery
1/4 cup finely chopped onion (green if possible)
1/8 t salt
large pinch pepper
1 t dried parsley
1 t dried dill
2 T olive oil
1/3 cup mayo
1/3 cup heavy cream
2 T dry ranch dressing mix

combine all. let chill so flavors combine

Pumpkin Pancakes with apple syrup

I found this recipe online and it was soo yummy! definitely a keeper!

Ingredients:

* HOT CIDER SYRUP:
* 3/4 cup apple cider or apple juice
* 1/2 cup packed brown sugar
* 1/2 cup corn syrup
* 2 tablespoons butter or margarine
* 1/2 teaspoon lemon juice
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* PANCAKES:
* 1 cup all-purpose flour
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 eggs, separated
* 1 cup milk
* 1/2 cup cooked or canned pumpkin
* 2 tablespoons vegetable oil

Directions

1. In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
2. For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
3. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup.