English-10
RECIPES
DENVER OMELET
1
⁄
2
cup diced, cooked ham 3 eggs
1
⁄
4
cup chopped green bell pepper 2 tablespoons water
1
⁄
4
cup sliced fresh mushrooms
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 omelets from skillet with
a wide spatula.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine 2 eggs
1
⁄
4
cup chopped onion
1
⁄
2
cup chopped cooked ham
2 tablespoons all-purpose flour
1
⁄
2
cup chopped fresh spinach
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. Lift each
wedge onto serving plate.
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