BREAKFAST

For the bacon and eggs for breakfast people, here is a way that they can enjoy their favorites while getting some really good vitamins, minerals and raw fiber at the same time. Even though each person gets only one slice of bacon and one egg, this breakfast will fill you up much better than you'd think, especially if backed up with some fruit. It beats an Egg Mac-something nine ways to one. This serves two people and is a quick and easy breakfast to whip up.

GOOD MORNING ENSENADA!

2 Flour Tortillas
2 Slices Bacon
2 Eggs
2 T. Salsa

Cook and drain bacon on a paper towel. Scramble the eggs in a few drops of bacon grease. Put one slice of bacon and half of scrambled eggs on each heated tortilla. Top with a spoon of salsa and roll up. These are called burros in Mexico, which also means donkey. Burros are the original finger food of Mexico. When you pick up your burro to eat, clamp the lower end of the tortilla between your ring and little finger to prevent what is in it from falling out. As a side dish to go with breakfast burros, slice some tomatoes, half an orange in sections and half avocado. Squeeze lime juice over the fruit and breakfast is served.


If you are the more venturesome type, substitute a few strips of smoked fish (Pescado al humado) for the bacon. Canned smoked fish is available all over Mexico and is especially popular in Baja. Most of it comes from a plant located at Ensenada. The fish is packed in a small amount of olive oil and each can has a Chili Pequin added for excitement. One side of the bright red label on the can is in English and the other in Spanish.

There are very few things which are less inspiring for breakfast than a bowl of instant oatmeal. You know the stuff; it comes in a paper envelope and when mixed with hot water, results in something which tastes like flavored wallpaper paste. Read the list of ingredients and you will find that it contains rolled oats, sugar and salt; plus imitation apple chunks or whatever and artificial flavorings. This stuff might be OK for backpackers or mountain climbers, but it can be put to a much better use In making quick muffins

QUICK MUFFINS

2/3 Cup Bisquickhref="/mailstuff.htm" or Pancake Mix
2 T. Sugar
1 Package Artificially Flavored Imitation Instant Oatmeal Stuff
1/2 Cup Milk
1/2 Tsp. Vanilla

Use a fork to beat the egg with the milk and then stir in the dry ingredients. It is not necessary to get rid of all of the lumps. Use paper liners or grease muffin pan or spray with Pamhref="/mailstuff.htm". Fill each cup about 2/3 full and bake 18 minutes in 375 oven, or until brown. Makes 6 large, 8 medium or 12 small muffins.

If you like French Toast, you'll love Baja Toast. Bakeries (Panaderias) in Baja make a small roll called a Bollelo and they are so good that everyone tends to buy more than they can eat. Use the day-old ones to make Baja Toast.

BAJA TOAST

2 Day-old Bollelos
2 Eggs
1 Cup Milk
2 T. Sugar
1/4 Tsp. Vanilla

Grease cake pan with butter or spray with Pam. Cut bollelos in 1" slices. Lay slices in pan and use small pieces to fill the larger voids. Beat eggs with milk, sugar and vanilla. Pour evenly over bollelos. Sprinkle top with cinnamon and bake 25 to 30 minutes in 350 oven, or until top surface is lightly browned. Cut into wedges and serve with syrup, honey or jelly.

As one travels along the highways with their CBs tuned to Channel 19, it becomes obvious that truckers are about equally divided in their opinion as to which is the most important thing to be found at a truck stop; a waitress with big boobs or good sausage and gravy biscuits. It is a well accepted fact that each has a certain effect on the heart, but in a considerably different way. This recipe for the trucker's delight is included for those who would like to abuse their bodies with saturated fats, cholesterol and enough calories to run an 18 wheeler from Los Angeles to New York. When combined with the pan of Cowboy Biscuits, this will serve four normal people or one trucker who hasn't had anything except coffee and cigarettes for the past 24 hours.

TRUCKER'S DELIGHT

1 Pound of Jimmy Dean Sausage, or equivalent
8 T. Flour
1 Tsp. Salt
1 Tsp. Pepper
1 Quart Milk
1 Pan Cowboy Biscuits

Put the pound of sausage into a skillet and break it up with a fork as it cooks. As soon as the sausage is done, remove and keep warm. Save the grease. Put the flour into the skillet and add grease back to it until it becomes a sort of thick paste. Add the salt and pepper and cook until flour begins to brown slightly. Stirring rapidly, pour in the milk all at one time. Continue stirring until it begins to bubble and thicken, then return the cooked sausage. If it gets too thick, add a little more milk. One normal serving consists of two biscuits with a cup of sausage gravy poured over them.

"There's nine biscuits in that pan, so who gets that extra biscuit?" you ask.

It's like I told you in the biscuit recipe, that's the cook's biscuit.

RV HASH

8 Oz. Frozen Hashbrown Potatoes
1/4 Cup Chopped Onion
6 Oz. Spam, chopped to match potatoes
3 T. Bacon Grease
2 Eggs

Combine Span and onions with potatoes and cook in Bacon Grease according to directions on package. When the potatoes are done, arrange into two mounds with craters in the middle. Break an egg into each crater. Reduce the burner to very low heat cover and cook until the eggs are the way that you like them. Top eggs with your favorite salsa. Serve with sliced tomatoes, fruit or refritos. 

CHORIZO AND SCRAMBLED EGGS

Chorizo is a Mexican style sausage which is seasoned with paprika, ground chilis, cumin and oregano. It comes in long links and sold in most meat markets. You do not have to buy a whole link as the butcher will cut off as much as you would like to buy. Remove sausage from its casing and break it up as it cooks. When done, drain off excess grease, add eggs and scramble.

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Copyright 2000 by Jim Foreman