Belgian Waffles

4 eggs, separated
1 cup milk
2 cups flour
1/4 cup butter, melted
1 tsp baking powder
1/2 tsp salt
1 Tbs sugar
1 tsp vanilla

Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder and salt, beat well. Beat egg whites until stiff and gently fold into batter.
Bake and enjoy!

Scrambled Egg Casserole

1/2 cup butter or margarine
2 Tbsp flour
1/2 tsp Salt
1/8 tsp Pepper
2 cups milk
1 cup milk
1 cup (4 oz) shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained, or bits and pieces
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tbsp butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constatnly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 Tbsp butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.

Pour into a greased 11x7x2 baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown. Sprinkle with onions if desired. 6-8 servings