English-10 English-11
re c I P e s
de n v e r om e l e t
1
⁄
2
cup ham, diced and cooked 3 eggs
1
⁄
4
cup green bell pepper, chopped 2 tablespoons water
1
⁄
4
cup fresh mushrooms, sliced
1
⁄
8
teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine
1
⁄
3
cup (1 ounce) cheddar cheese, shredded
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg
mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are
set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift omelet from skillet with
a wide spatula.
ha m a n d ch e e s e fa v o r I t e
1 tablespoon butter or margarine 2 eggs
1
⁄
4
cup onion, chopped
1
⁄
2
cup ham, chopped and cooked
2 tablespoons all-purpose flour
1
⁄
2
cup fresh spinach, chopped
1
⁄
4
cup milk
3
⁄
4
cup (3 ounces) Swiss cheese, shredded
Set skillet temperature to 300° F. Add butter and melt. Add onions and sauté
until onions are tender, about 2 minutes, remove onion from skillet and set
aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture
into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked
onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped wedges with a soft
utensil. Lift each wedge onto serving plate.
re c I P e s
sh r I m P a n d ve g e t a b l e st I r -fr Y
3
⁄
4
lb. raw shrimp, shelled and deveined 2 stalks celery, sliced
2 tablespoons light soy sauce 1 small sweet red bell pepper,
2 tablespoons dry sherry wine in thin strips
2 teaspoons cornstarch 1 cup broccoli flowerets
1 teaspoon grated gingerroot
1
⁄
2
medium onion, thinly sliced
1 tablespoon vegetable oil 5 large fresh mushrooms, sliced
1
⁄
2
package (3 ounces) frozen snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet.
Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
Add mushrooms and snow peas. Stir-fry until heated through.
ea s Y be e f fa j I ta s
Juice of 2 limes
1
⁄
2
green or red bell pepper, thinly sliced
2 tablespoon olive oil 4 flour tortillas
1
⁄
2
teaspoons ground cumin
1
⁄
2
cup (2 ounces) monterey jack or
1
⁄
4
teaspoon salt cheddar cheese, shredded
1 clove garlic minced Guacamole, optional
1
⁄
2
teaspoon red pepper flakes Salsa, optional
1 small onion, thinly sliced Sour cream/Chopped tomatoes, optional
1
⁄
3
lb. top round steak, thinly sliced Freshly ground black pepper to taste
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in a bowl. Add beef and allow to stand, at room temperature, for
30 minutes. Set skillet temperature to 350º F / 180º C. Add remaining 1 tablespoon
olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until
vegetables are tender. Remove vegetables and keep warm. Drain meat, discard
marinade and place meat in skillet, sauté meat 7 to 9 minutes or until done.
Meanwhile wrap tortillas in aluminum foil and heat in oven for 5 minutes. To
assemble, spoon about
1
⁄
4
of meat and vegetables into center of each warmed
tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate.
Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
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