Brown in a frying pan, diced onions, butter, and diced peppers. Boil spinach in separate pot. Melt Velveeta in microwave. Mix Velveeta and spinach first, then add onions and peppers. Hollow bread and bake to crisp. Pour mixture into bowl and serve immediately. Cut up bread middle to dip or serve with veggies. Jennifer Lavoie Paddock CREPES 6 eggs (3 eggs will also work) 1 c. milk ½ c. flour Place ingredients into a blender; blend until smooth. Fry on a nonstick 6 to 8 inch surface by pouring a very thin layer of batter. Turn when batter is almost dry (this takes practice). Second side needs very little cooking time. Serve with syrup, berries, and for festive occasions, with ice cream or whip cream. Rita Love HILMA’S SWEDISH PANCAKE 2 eggs 2½ c. milk 2 c. flour dash salt Place a well greased cast iron frypan to preheat in 375° oven. Wire whip (or stir) 2 eggs, then add 2½ cups milk and the 2 cups flour; stir with wire whisk till smooth. Pour into frypan. Bake 55 minutes in 375° oven. To serve, remove from frypan; place on bread board. Serve with berries and syrup or with applesauce and syrup. Serves 4 to 6 people. Note: Cast iron cookware is a source of dietary iron. Rita Love OATMEAL-WALNUT GRIDDLE CAKES 1 c. whole wheat flour 1 c. rolled oats ½ c. unbleached flour ½ c. corn meal 1 Tbsp. baking powder 1 tsp. salt (optional) 1 c. finely chopped walnuts ½ c. dry powdered milk 2 large eggs ¼ c. vegetable oil ¼ c. honey 2 c. water 1. Combine dry ingredients, including walnuts, in a large bowl; toss with fingers to mix. In a separate bowl, beat eggs lightly, then blend in remaining liquids. 2. Make a well in the dry ingredients; add liquids all at once. Blend with a few deft strokes. Let set 10 minutes, then cook on a hot griddle. (Note: The surface of these may show fewer air holes than normal. Look for the dryish perimeter.) Yield: About 15 (5 inch) cakes. 32