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