Calendula Breakfast Eggs

Ingredients
8 eggs 6 tbsp milk pinch of nutmeg salt and pepper to taste 2 tbsp butter petals from 5 calendula flowers (rinsed and chopped) 4 slices of toast or muffins, buttered optional topping: several tbsp grated cheese

Beat the eggs with the milk and seasonings. Melt the butter in a skillet and scramble the eggs. Just before eggs are done, stir in the chopped petals. Pile the eggs on top of the buttered toast or muffins and serve right away. Top with cheese if desired.

Calendula Cole Slaw

Ingredients
2 cups chopped, unpeeled red apple 2 tbsp freshly grated tangerine peel 3 cups fresh tangerine segments, seeded 2 tbsp chopped green bell pepper 5 cups finely shredded cabbage 12 calendula flowers, washed and dried
Dressing Ingredients
1/3 cup sour cream ¼ cup mayonnaise 1 tbsp each lemon juice and vinegar 2 tbsp honey ½ tsp each of mustard and celery seed ½ tsp salt 1/8 tsp freshly ground pepper garnish: calendula blossoms

Combine apple, tangerine peel, tangerine segments and chopped green pepper with cabbage in a large bowl. Remove petals from flowers and add petals to the salad. Blend together dressing ingredients and pour over cole slaw. Toss lightly to mix well. Chill thoroughly. Garnish with whole yellow and orange calendula flowers.

Calendula Drop Cookies

Ingredients
6 to 8 fresh calendula blossoms ½ cup butter, room temp ½ cup sugar grated rind of 2 oranges 2 tbsp orange juice concentrate at room temp 1 tsp vanilla 2 eggs, lightly beaten 2 cups flour 2½ tsp baking powder ¼ tsp salt 1 cup almond halves

Preheat oven to 350°F. Lightly grease 2 cookie sheets. Rinse flowers. Pull off petals and set aside. In a bowl, cream butter, sugar and orange rind till fluffy. Add orange juice concentrate and vanilla. Mix in eggs, stirring till blended. Sift together flour, baking powder and salt. Blend calendula petals and dry ingredients into creamed mixture. Drop dough by teaspoonfuls onto cookie sheet. Press an almond half on top of each.

Calendula Souffle

Ingredients
1 tbsp soft butter 2 tbsp grated Parmesan cheese 6 eggs ½ cup half-and-half cream ¼ cup grated Parmesan cheese 1 tsp prepared mustard ½ tsp salt 1/8 tsp cayenne pepper dash of nutmeg ½ lb sharp Cheddar cheese, cut into small pieces 10 oz cream cheese, cut into small pieces ½ cup calendula petals as well as whole flowers to use as garnish

Preheat oven to 375°F. Spread butter inside a 5-cup souffle dish or other deep baking dish or 5 or 6 individual baking dishes. Sprinkle with the 2 tbsp parmesan cheese. Place eggs in a blender or food processor and add remaining Parmesan cheese, the half-and-half, mustard, salt, peppr and nutmeg. Process or whirl till smooth. Add Cheddar cheese piece by piece, while motor is running. Add cream cheese and process for 5 seconds. Stir in calendula petals. Pour souffle mixture into prepared dish. Bake for 45 to 50 minutes (bake individual souffles 15 to 20 minutes). Tops should be golden brown and slightly cracked; don't overbake. Serve immediately, garnishing with whole calendula flowers.