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1/2 cup lemon yogurt ( 1 In large bowl, mix together Bisquick and sugar. In separate bowl, mix egg, butter and yogurt. Add to dry ingredients and blend well. On a floured surface, knead dough carefully and roll into a rectangle, approximately 6 inches by 8 inches. Cut into 20 squares, and place on ungreased' cookie sheet. , Sprinkle top with sugar. Bake at 425 degrees for 6 to 10 minutes, or until golden. Serve as is or with preserves and butter. Note: Different flavors of yogurt may be substituted. Eggs Benedict Caledonia Farm Flint Hill 2 quality split English muffins Butter or margarine 4 slices Canadian bacon or ham 4 eggs, poached 1 package Hollandaise sauce mix 4 Tbs. lemon juice Toast English muffin halves and spread with butter or margarine. Top with slices of Canadian bacon or ham. Warm at 160 degrees in oven. Poach eggs for 3 1/2 minutes in cups sprayed with vegetable oil. With whites set and yolks liquid, place inverted eggs upon muffins. Prepare hollandaise sauce replacing 3 tbsp. water with 4 tbsp. lemon juice. Cover eggs with sauce. Garnish and serve. Makes 2 servings.
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