Today I have reader's recipes and a napkin tip!

NAPKIN ETIQUETTE INPUT The Napkin Etiquette article was interesting, but I would also like to add that when I was in Vocational School a teacher there used to travel a lot with her husband and she used to teach etiquette also. She was a nurse at a vocational school, but she taught us at a formal dinner we had for our competition for the Vocational Industrial Clubs of America, that when you are finished with your food, you are to never put your napkin in or on your plate. You should always put your napkin aside, and if you ARE finished with your meal, then you should cross your silverware over the top of your plate to indicate that you are finished and the wait person will know to take your plate away. Just wanted to add that in there! I always do that, especially if I am in a more upscale restaurant. ~Henrietta~

HEALTHY BREAKFAST
Baked Oatmeal from Quaker

Ingredients:
2 cups Quick Quaker® Oats OR
2-1/4 cups Old Fashioned Quaker® Oats, uncooked
1/3 cup granulated sugar
3-1/3 cups fat-free milk
2 eggs OR 1/2 cup egg substitute, lightly beaten
2 teaspoon vanilla
1/3 cup firmly packed brown sugar

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve. Recipe Yield: 8 Serving Size: 1/8 recipe. Calories 190, Total Fat 2.5g

SUMMER POTLUCK RECIPE
With summer and picnics in the offing I pulled out this old favorite that I often take to carry in dinners all year round. (Editor's Note: I didn't get the subscribers name- email me and I'll share it next week!)

Mushroom Almond Pate

1 cup slivered almonds
1/4 cup butter
1 small onion chopped
1 clove garlic minced
3/4 pound mushrooms sliced
1/2 tsp. salt
1/2 tsp. thyme
1/8 tsp. pepper
2 Tbsp. olive oil

Spread almonds into a shallow pan and toast at 350 Degrees in an oven for about 8 minutes or until lightly browned. Melt butter in a wide frying pan over medium -high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste. With the motor running, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Make 8 1/4 cup servings.

I prefer to use portabellas or shitakes. Oyster mushrooms are my favorite but are often hard to find. I take a basket of rice crackers or toasted pita triangles or garlic toast made from French bread to serve with this.

PANCAKES FOR BREAKFAST
I thought I would send you a recipe that my sister sent me that is so-o-o good...~Sue M., Michigan

ORANGE PANCAKES
Combine: 2 cups Bisquick, 1 cup orange juice, 2 eggs Make pancakes as you usually would

SYRUP SUBSTITUTE
Combine and bring to boil: 1 tablespoon cornstarch, 1/4 cup sugar, 1 cup + 1/4 cup orange juice. Turn down heat and cook for 2 minutes (after bringing to a boil) Add to mixture: 4 oz. crushed pineapple, 1 banana (sliced) Serve this syrup over the pancakes.

MORE TIPS: Install a new kitchen backsplash!
http://www.oldfashionedliving.com/backsplash.html
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I hope your Tuesday is dry and sunny! ~Brenda

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