BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

EGGS / BREAKFAST

BACON CHEDDAR SCONES using half unbleached white flour & half whole wheat flour
CREAM SCONES & variations
GARBANZO FLOUR CREPES
POTATO PANCAKES
QUICHE LORRIANE
SOFT ROLL DOUGH EASTER BREAD
THE FRENCH OMELET

TO RECIPES

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