New Years Resolutions...

• 48 ounces of Minneapolis tap
• 20 ounces green juice with romaine, collard greens, stevia, lemon and ginger
• Mixed Green Salad with Avocado, Canned Salsa, green peppers, black olives, red onions
• Mixed Green Salad with Feta, pickled peppers,, grape tomato, greek seasonings, cucumber and red onion
• Swiss Eggs from the cookbook that Francie gave me for Christmas (see copied recipe below)

Swiss Eggs
6 eggs
butter
thin slices Swiss cheese
1 little green onion ,chopped
1 tbsp. chopped parsley
salt
freshly ground pepper
1 cup of cream
1/2 cup dry white wine

Method
Generously butter the bottom and sides of a shallow fireproof baking dish.  Line the sides and bottom with slices of swiss cheese not over 1/8 inch thick.  Sprinkle over the cheese on the bottom of the casserole 1 little green onion (top and bulb), finely minced and 1 tablespoon of chopped parsley.  Now drop in 6 eggs, being careful not to break the yolks, and distributing the eggs evenly over the bottom of the casserole.  Add salt and freshly ground pepper to taste, 1 cup of cream, and and 1/2 cup dry American white wine.
Place in 300 degree oven and cook for 10-15 minutes.  Remove, stir the mixture in the casserole, and serve from the casserole dish.