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IN SUMMER, even folks who love to cook may want to spend less time in the kitchen. A fast-to-fix breakfast means you and your family can make the most of a beautiful morning.

The complete-meal menu here is made up of favorites from three great cooks and was combined in our Test Kitchen. You can have everything ready to serve in about half an hour!

Breakfast Burritos are a fun and filling way to serve scrambled eggs, says Brenda S. of Granger, Indiana. Potatoes O'Brien come from Nila T. of Baird, Texas. Lemon Blueberry Biscuits from Kristin D. of Vancouver, Washington are easy to make and a treat to eat.

BREAKFAST BURRITOS

1 pound bulk pork sausage
1 small onion, chopped
1/2 green pepper, chopped
1 can (4 ounces) mushroom stems and pieces, drained
8 flour tortillas (7 inches), warmed
6 eggs, beaten
1 cup (4 ounces) shredded cheddar cheese
Salsa, optional

In a skillet, brown sausage. Drain, discarding all but 2 tablespoons drippings. Add onion, green pepper and mushrooms; saute until tender. Meanwhile, in another skillet or in the microwave, scramble the eggs. Place an equal amount of sausage mixture on each tortilla; cover with an equal amount of eggs and 2 tablespoons of cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired. Yield: 4 servings.

POTATOES O'BRIEN

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
4 medium red potatoes, cubed
3 tablespoons cooking oil
1/4 cup beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon salt

In a skillet over medium heat, saute the onion, peppers and potatoes in oil for 4 minutes. Combine broth, Worcestershire sauce and salt; pour over vegetables. Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes. Yield: 4 servings.

LEMON BLUEBERRY BISCUITS

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 carton (8 ounces) lemon yogurt
1 egg, lightly beaten
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 cup fresh or frozen blueberries

GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 degrees for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits. Yield: 1 dozen.

To view a photo of these recipes, click here.

Give Leftovers a Lift

LEFTOVERS...again? You won't hear that complaint once you use these tried-and-true tricks from some seasoned cooks for dressing up leftovers. Your family will want seconds from your second-time-around servings!

Any-Dish Delight. Sue G. of Eleva, Wisconsin has a creative way to give new life to any leftover meat or side dish. "Steam cabbage leaves and fill with leftovers," she relates. "Seal with toothpicks, then place the rolls in a puddle of tomato sauce in a baking dish. Pour additional sauce over and bake until tender. Delicious!"

Salad Saver. For an easy, impressive-looking dessert, Sue layers leftover fruit salad or gelatin salad alternately with pieces of cookies or cake and whipped cream in tall dessert glasses. "Top with chopped nuts and a cherry," she adds.

Ham Helper. "When I have leftover ham, I grind it, then add shredded cheese, beaten egg and bread crumbs," says Margaret W. of Bisbee, Arizona. "I stuff that mixture into green peppers and bake, uncovered, until the peppers are tender. My family won't eat stuffed peppers any other way."

FROM our field editors' recipe files, these dishes showcase fresh green beans at their best.

Of course, you can substitute frozen or canned beans if necessary...but with fresh beans plentiful in home gardens and local markets, you’ll want to try them in these colorful and delicious ways.

THREE-BEAN SALAD

Katie K. of Hartland, Minnesota adds garlic to an old favorite and prefers a not-so-sweet dressing.

1 pound fresh green beans
1 pound fresh wax beans
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 cup Italian salad dressing
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon dried parsley flakes

Cut green and wax beans into 1-1/4-in. pieces; place in a saucepan. Cover with water and cook until crisp-tender. Drain; place in a large bowl. Add remaining ingredients; mix gently. Cover and chill for several hours before serving. Yield: 12-16 servings.

TANGY GREEN BEAN CASSEROLE

"Here's a bean dish my family requests often," says Judy R. of Newport, Rhode Island. "It's easy to prepare and makes a wonderful addition to a buffet supper or potluck dinner."

2 pounds fresh green beans, cut into 1-1/2-inch pieces
2 tablespoons finely chopped onion
2 tablespoons olive or vegetable oil
1 tablespoon vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter or margarine, melted

In a saucepan, cover beans with water. Cook until crisp-tender; drain. Add onion, oil, vinegar, garlic, salt and pepper; toss to coat. Transfer to an ungreased 2-qt. baking dish. Toss crumbs, cheese and butter; sprinkle over bean mixture. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. Yield: 6-8 servings.

Recipe Had Her Red-Faced

SUZANNE M. of Burlington, Massachusetts shares a story about a friend that goes to show even following a recipe carefully can leave room for error.

"When my friend was newly married, she decided to bake a batch of whoopie pies, which are soft cake-like sandwich cookies filled with fluffy frosting," explains Suzanne.

"Following the recipe exactly, she soon had produced a perfect bowl of cookie dough. Next the recipe directed, 'Spoon onto greased cookie sheet and leave room for spreading.'

"My friend proceeded to spoon the dough onto the cookie sheet, and then, following the recipe instructions exactly, she left the room!

"After a couple of minutes, she realized that the recipe didn't mean for her to leave the room. It took a long time for her to admit this misunderstanding to anyone!"

Looking for Lighter Fare?

FLAVORFUL Turkey Burgers are a favorite for Brenda J. of Homestead, Florida. "I created this recipe on a whim for company," Brenda says. "It was a hit."

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TURKEY BURGERS

1 pound ground turkey breast
Egg substitute equal to 1 egg
1/4 cup dry bread crumbs
1 teaspoon steak sauce
1 teaspoon spicy brown mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 hamburger buns, split
Lettuce leaves and tomato slices

In a bowl, combine the first seven ingredients. Shape into four burgers (for easier shaping, use cold wet hands). Pan-fry, grill or broil until no longer pink. Serve on buns with lettuce and tomato. Yield: 4 servings. Diabetic Exchanges: One serving equals 4 very lean meat, 2 starch; also, 285 calories, 411 mg sodium, 35 mg cholesterol, 26 gm carbohydrate, 33 gm protein, 6 gm fat.

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