(submitted by Kenfrog)

This is a great and easy way to use up cold brown rice leftovers for a hearty breakfast.

Blend cooked brown rice (hot or cold) with milk to make an oatmeal-consistency cereal. Heat in a saucepan and add some margarine, brown sugar, cinammon, rasins, bananas, or whatever topping you like, and serve with milk like oatmeal.

It tastes great cold as well. Chilled in small cups, sweetened with brown sugar and topped with berries, it may well even pass as a desert.

Click here for the oatmeal recipe


submitted by Rosita, US

For Celeste’s 16th birthday I made a tasty brunch of the most tender crepes ever, mouth watering freshly made strawberry sauce, vanilla yogurt, and turkey sausages. Yum!

My favorite thing about this recipe is that it is simple and takes hardly any dishes or clean up. (more…)

submitted by Kari, Japan.


These pancakes take a wee bit longer to make than usual, but are well worth the extrafunny-faces-2.jpg time. They’re fantastic, mighty popular with little tykes and have become staple “Family Day” fare for us. You can drop the sugar from the recipe; it’s not necessary due to the syrup or whatever you put on them. You may also want to cut down on the oil… but that’s entirely up to you. They taste best HOT off the pan. (more…)

(Sir Oliver: this was originally a comment on the scrambled egg recipe, but we thought we should put it up here for everyone to enjoy. Another recipe with oats is the oat shortbread in the dessert section.)

  • submitted by Lesley (Scottish Mizpah)



I’m Scottish so grew up on oatmeal; the way most Americans make it, I’ve noticed, is way too thick–they also miss the salt! A yummy way to make it is with half milk/half water, makes it creamy, but use a good pot with thick bottom or it can burn easily. (more…)

submitted by Kari, made by Mike D, and photographed by Aich

(from Betty Crockers International Cookbook 1980)


Crumpets are griddle fried cakes served at breakfast and teatime in Britain. They emerged in seventeenth-century England and are similar to, but somewhat softer than, the familiar “English muffins” American’s have so long admired. (more…)



(Sir Oliver: About two years ago I was joking with a friend how it would be nice if one of us put out an article in the Grapevine on how to make proper scrambled eggs. This joke must have been prompted by the unpleasant morning scrambled egg syndrome experiences in some homes. Now most homes have fine morning eggs, but perhaps some of us are all too familiar with the “green rubber chunks”Kevin Kanwayte lamented in a recent Training Winning Teams letter. This is a recipe from Delia Smith’s How to Cook Book One) (more…)


(posted by Sir Oliver, from a Delia Smith Cookbook, see about basil in the Spice Encyclopedia)

Bruschetta is a very special type of toasted bread, pronounced ‘brusketta’. When I first tasted the real thing in Tuscany, it was one of the most memorable eating experiences of my life. Italian country bread is toasted on both sides over hot, fragrant coals, then slashes are made along the surface of each piece of bread, which is then rubbed with an open clove of garlic. After that, peppery Italian extra virgin olive oil is poured over quite generously so that it runs into the bread, making little pools all around the base of the plate. (more…)