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Recipes I've Shared:
According to Margaret Sanders:
"This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana"
I used brown rice spaghetti in this recipe. Prep time includes cooking the spaghetti. To shorten assembly time you can combine all ingredients (except spaghetti) in a casserole dish while the spaghetti is cooking. To make a complete dinner in one dish throw in some thawed (or lightly microwaved) frozen veggies of your choice. Nutrition information does NOT include extra vegetables.
Use Pamela's Baking and Pancake Mix and Deb-El Just Whites powdered egg whites - only 4 ingredients are needed! The other two ingredients are applesauce and water. In the past, I've also used pureed prunes baby food in place of some of the applesauce. Eating pancakes with prunes in them helps keep your insides happy!
This recipe is for a double batch which would easily feed a family of 4-6, depending on the age of your young 'uns. For my family of 3 I just freeze the rest of the pancakes and use them as needed.
I used the recipe off of the bag of "Pamela's Baking & Pancake Mix" and lowered the amount of fat by using egg substitute. Using applesauce instead of butter will also lower the fat and calorie content but I didn't do that in this recipe. I also used cupcake pans rather than a loaf pan because cupcakes will bake faster.
Super easy recipe! Quick to make if you use pre-made pie crust and if you already have your lime juice.
A low-fat, mustard & mayo potato salad without hard-boiled eggs. It probably could use some sweet yellow onions OR green onions but my husband forbids the use of onions! I hope you enjoy it!
