OMELETS IN A BAG

Carol Johansen, Recipe #1

Have you ever heard of this? (This works great! Good for when all your family is together and no one has to wait for their special omelet)
Have guests write their name on a quart-size freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake, Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it's a great conversation piece.

PAM'S EASY OMLET

Pam Olsen, Recipe #1

Three small eggs or two large eggs
Diced black forest ham
Diced pepper jack cheese
Diced green peppers
Diced tomatoes

Mix eggs well and add dash of salt and pepper to taste.
Pour vegetable oil in frying pan and heat.
Pour eggs into pan and cook until bottom has browned.
Pour ham, cheese and peppers into frying pan.

Cook until done, fold in half and add tomatoes on top.

This is a very simple omlet, you can add hot peppers, onions, more cheese, mushrooms and other ingredients if you wish.

Note: I used frozen peppers and tomatoes.
I cleaned and quartered peppers and tomatoes from my garden last year, put them in plastic containers and froze them.
They are great in salsa and omlets.
They maintain great flavor even after freezing.

FLOUR MUSH

Kathy Baldwin, Vic Baldwin, Recipe #12

1 cup milk
1 cup flour
Butter, cinnamon and sugar to taste

Scald milk and add flour gradually, stirring constantly, until thick (like muffin batter)

Put on your plate, make a hole in the middle for the butter, sprinkle with cinnamon and sugar.

You take a bite from the outer edge, dip it in the butter and eat. You continue to eat around, not letting the butter escape until the last minute.

My kids loved it.
– handed down from mom and dad, who got it from their parents. Mom called it Flour Mush, dad called it Lumpy Dick

I looked it up online, most have heard of it, but not tried it. Here is one of the websites I looked at: http://www.thenewhomemaker.com/beautifulporridge+

DUTCH BABIES,

Melissa Giles, Briant Giles, Recipe #6

Ingredients:
6 eggs
1 cup milk
1/2 tsp.
salt
1/2 cup sugar
1 tsp. vanilla
1 cup flour
1/2 cube butter

Melt the butter in a 9 x 13 cake pan at 400 degrees F.
Mix all other ingredients and beat until smooth.
Pour batter on top of the melted butter in the cake pan.
Bake for 15 - 20 minutes.
Serve with syrup, powdered sugar, or sprinkle with sugar and cinnamon.

SUNDAY EGGS

Melissa Giles, Briant Giles, Recipe #2

10 eggs ( I like to beat them before I add anything else)
1/4 cup butter
1 cup cottage cheese
2 cups shredded cheese
2 (4oz) cans diced green chilies
1/2 cup flour
1 tsp. baking powder

I like to add 1/8 -1/4 cup onions
I like to add 1/2 tsp salt as well

Heat oven to 400F.
Combine all ingredients and pour into well-greased quiche pan.

Bake 10 minutes.
Reduce heat to 350F. Bake 20 minutes longer.

Cut into wedges and serve.
(This works really well in the Pampered Chef Stoneware round pan.)