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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. Saute 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 saute
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.
CHEESE AND BACON POTATOES
6 slices bacon
1
⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced with skins on 1
1
⁄2 cup (6-ounces) cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Turn temperature control dial to 350° F. Fry bacon
until crisp, remove and drain. Carefully remove grease, reserving 2 table-
spoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10
minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon and
combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.
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RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine Dash nutmeg
1
⁄2 cup plus 2 tablespoons all-purpose flour
2
⁄3 cup milk
1
1
⁄2 teaspoons sugar 1 egg
2 teaspoons baking powder
1
⁄2 cup peeled and finely chopped apple
1
⁄4 teaspoon salt 2 tablespoons chopped pecans or walnuts
1
⁄4 teaspoon cinnamon Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder,
salt and spices in a small bowl. Combine melted butter and milk in mixing
bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring
just until combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush
lightly with oil. Pour about
1
⁄
4
cup batter for each pancake. Cook until bubbles
come to the surface and the bottom is golden brown, about 2 minutes. Serve
3 warm with maple syrup for breakfast or brunch or top with ice cream, addi-
tional nuts and caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten 1 tablespoon butter or margarine
1
⁄3 cup milk 2 slices French bread, sliced 1-inch thick
1
⁄4
teaspoon vanilla extract
Dash nutmeg or cinnamon Confectioner’s sugar
1
⁄2 teaspoon confectioner’s sugar Maple syrup
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.
S12WN.01.US.OM1_S12WN Manual 11/21/01 12:01 PM Page 8