Maugansville woman gets rolling for brunch

Dietary compromise sometimes needed for tasty treats

Dietary compromise sometimes needed for tasty treats

February 25, 2007|by TIFFANY ARNOLD

Life's recipe for eating well calls for equal parts honesty to compromise, says Doris Saum, a retired line chef for a local nursing home.

That means being honest about what you shouldn't be eating and using a low-fat or fat-free substitute for the bad things without infringing on the "yum" factor.

"That's the one thing I look for in recipes, to see what I can substitute in for the bad stuff," said Saum, 71, of Maugansville.

That's the case for her Ham 'n' Cheese Omelet Roll, a recipe she adapted from one she clipped out of the magazine Taste of Home years ago.


"It has a lot of food in it that's bad for you - it has one dozen eggs."

But there are ways to make the roll, made of ham, cheese and egg, a bit more healthful.

"I substitute half Egg Beaters for half the eggs," said Saum, who worked at the facility now called Ravenwood Lutheran Village in Hagerstown.

Egg Beaters are fat- and cholesterol-free alternatives to regular eggs and are commonplace at the grocery store.

"You can make it with all Egg Beaters if you want, and it cuts down on cholesterol," Saum said.

She also substitutes low-fat cream cheese for the 4 ounces of softened cream cheese called for in the recipe. Turkey sausage can be used instead of ham.

Making the roll doesn't require much time, as it takes an hour or less from start to finish. This meal will leave brunch guests feeling full, so Saum said she doesn't worry too much about sides - except for, perhaps a slice of home-baked bread topped with some of her homemade jam.

But it might take a bit of labor.

As for the preparation, Saum begins with a jelly roll pan of baked eggs and spreads on layers of ingredients. Using rubber gloves to protect her hands from heat, she then rolls the spongy layers into a log shape and bakes the roll again until the cheese melts.

It serves about 12 - if you like your portions small, Saum said. She, her husband, Don, and her four grown children have been known to easily make one roll disappear.

Here's more with Saum on healthful eating and living.

Q&A with Doris Saum

Q: So this is quite the popular dish?

A: It's such a big hit. I've had (the recipe) for years. I've taken it to the beauty shop at Christmastime. It's one of those things that's as good as it is pretty.

Q: What are some other things you like to eat?

A: I love fruits and vegetables, which I grow quite a bit of. I freeze everything I get my hands on. I bake bread and make homemade jams. I bake all of our bread.

I found this (bread) recipe that ran in The Herald-Mail 40 years ago. I wonder if those women are still alive. I'd like to tell them that I still use it.

When I cooked professionally, I made everything from scratch.

Q: Do you eat any junk food?

A: I do like chocolate, but I don't do coffee and tea anymore.

Q: Other than substituting healthier ingredients, are there other ways you can deviate from the recipe?

A: No, not really. Then it wouldn't be the same recipe.

Love to cook?

The Herald-Mail is looking for Tri-State-area amateur cooks who keep friends and family coming back for second helpings.

To nominate someone for The Herald-Mail's In the Kitchen feature, contact Tiffany Arnold at 301-733-5131, ext. 2342, or

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