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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
/2 teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine
1
/2 cup (1-ounce) cheddar cheese,
shredded
Set skillet temperature to 350ºF / 150ºC. 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 oldest from skillet with a spatula.
HAM AND CHEESE FAVORITE
1 tablespoon butter or margarine 2 eggs
1
/2 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 350ºF / 150ºC. 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 edge onto serving plate.
RECIPES
EASY BEEF FAJITAS
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
Freshly ground black pepper Sour cream optional
to taste Chopped tomatoes optional
1
/3 -lb. top round steak,
thinly sliced
1 small onion, thinly sliced
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.
SHRIMP AND VEGETABLE STIR-FRY
3
/4 -lb. raw shrimp, 2 stalks celery
shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerets
2 tablespoons dry sherry
1
/2 medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
2 teaspoons grated gingerroot
1
/2 package (3 ounces) frozen
1 tablespoon vegetable oil snowpeas, thawed
Place cleaned shrimp in a bowl. Combine soy sauce, sherry, cornstarch,
and gingerroot; pour over shrimp. Preheat skillet to 400ºF / 200ºC. 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.
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