As I started thinking about writing this Sunday afternoon, I started thinking about growing up. We lived most of our growing years on a dairy farm, so we had beef, chickens, fresh milk, eggs and fruit trees and always had a big vegetable garden. My mother and father always told us we were poor, but my sisters and I never thought about it as we always had plenty of food, and my mom made us beautiful clothes. I was the middle child, so I only got one set of hand-me-downs. Janet, my little sister, got thirds. The other thing we were sure of was that for Sunday lunch we would have roast. It was put in the oven with potatoes, carrots and onions before leaving for Sunday school and church, and when we got home it was done (just make some gravy and get the bread out). The other thing I remember was Sunday supper’breakfast. We had scrambled eggs or a fried egg sandwich, which I still love to eat. These days I still like that in the evenings, but spruce it up a bit with omelets or breakfast casseroles. Omelets are a great way to use left over meats’like ham and chicken. Spanish Omlet With Fresh Avocado Salsa (Saut’ in a non-stick skillet) 1 cup chopped sausage 1 small onion, chopped 1/2 bell pepper, chopped 1 clove garlic, chopped Remove and wipe the skillet clean. Spray it with cooking spray and melt one teaspoon of butter in the skillet over medium heat. Whisk six eggs with salt and pepper, then add half of the mixture to the pan. As the egg mixture starts to cook, lift the edges with a spatula. Sprinkle half of the sausage mixture over the omelet and add your favorite cheese. As it sets up, slide it onto a plate and fold it as it comes out of the skillet. Repeat for second omelet. Avocado Salsa Chop: 4 plum tomatoes 1 small avocado 1 green onion 1 jalapeno 1/4 cup cilantro 2 tablespoons lime juice Pinch of salt. Mix and chill for a bit while cooking the omelets. Barbara’s Breakfast Casserole (I use a basic egg mixture and make layers of ingredients.) Whisk: 8 eggs 1 cup Mayo 4 tablespoons flour Salt, pepper and garlic to taste When this is smooth, add 1 to 1 1/2 cups of half and half. In a baking dish, start with a layer of cooked, sliced potatoes or hash browns. Then add your meat, either cooked bacon, cooked sausage or ham. Then a layer of your favorite cheese..Swiss, Cheddar, Smoked Gouda, Havarti, etc. Then, for a little color, I top it with chopped tomato and green onion. You can also use bell pepper or jalapenos. Pour on the egg mixture and bake at 350 for 45-50 minutes or until it is puffed up and browning on top. Serve this with a salad or fruit’maybe a glass of Chardonnay for a super supper. Southwest Breakfast Strada This is something you can make the night before, or if having it for supper, make it and let it sit for several hours before baking. Cook and drain: 1 pound mild pork sausage 1 small onion, chopped bell pepper, chopped Then add to the skillet and simmer: 2 cans of Rotel tomatoes You will need three cups shredded Colby-Jack cheese mixture and eight flour tortillas, torn into bite size pieces. In a large, greased baking dish, start layering half of the tortillas, sausage mixture and cheese. Repeat layers. Whisk: 6 large eggs 2 cups milk Salt and pepper to taste Pour this over layers. Cover and chill for several hours or overnight. Bake, lightly covered with foil at 350 for 30 minutes or until bubbly and golden. You can serve this with fruit or the Avocado Salsa. Hope you will enjoy some of these ideas for Sunday supper or breakfast. Happy dining’Barbara.