Doraine's French Omlette

Doraine's French Omlette

My 87 year old stepmother made me breakfast this morning.  It was delicious.  she used medium cheddar.  They have an electric stove.  She used a normal large teflon coated frying pan,

For 3 big/medium servings.

6 eggs
Water (aprox. 1 - 1,1/2 cup)
Cheese (3/4 cup) diced
Garlic  (1/2 tsp) powder
Basil  (1/4 tsp) dried crushed
Salt and Pepper
Olive oil (1 tablespoon)

Beat entire egg(s) until fluffy,  add seasoning, beat again, add water, beat again until same degree of fluffy.

Coat fry pan with oil, turn on heat and add mixture, stir gently to prevent sticking
until mixture resembles early stages of scrambled eggs and all liquid is absorbed.  Once mixture begins to firm, turn heat to low.  Spread mixture evenly across pan, add cheese to one half of area and fold the other half over.  Turn heat off, cover pan with lid, and leave for up to five minutes.

During the last waiting period is good time to finish toast, beverages, etc.

 This makes a nice fluffy omlette.

Gerry Turner in Manning Alberta

Boston's English Tearoom Salad Dressing

Boston's English Tearoom Salad Dressing

3/4 cup vinegar
3/4 cup oil
1/2 teaspoon ketchup
2 cloves garlic
1/2 to 3/4 cup powdered sugar
1/3 teaspoon each salt, celery salt, onion salt

Blend everything in a blender until thick. This is a sweet dressing similar to a Russian or a Catalina dressing, so use only a tablespoon on lettuce or cole slaw.

Sugar can be reduced if you start with a smaller amount and add more as you like. If too vinegary, add water. The original recipe given to me had 3 teaspoons of salt (1 each salt, celery salt, onion salt) but I reduced it to less than a total of 1 teaspoon because that's what we're doing these days. You should taste it and adjust to your own preference.

Crockpot Swedish Meatballs 2

Crock Pot Swedish Meatballs

http://www.food.com/recipe/Crock-Pot-Swedish-Meatballs-103501 By Mindi Bunch on November 07, 2004 16 Reviews
Prep Time: 25 mins
Total Time: 4 hrs 25 mins
Serves: 12,
Yield: 60 meatballs
About This Recipe "This is from the Oct. 5, 2004 Edition of Woman's World magazine."

Ingredients

4 slices white bread, finely chopped
2 lbs lean ground beef
4 egg yolks
4 tablespoons chopped fresh parsley
2 tablespoons dried onion flakes
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (10 1/2 ounce) cans condensed French onion soup
1/4 cup all-purpose flour
1/4 cup sour cream
1 tablespoon Worcestershire sauce

Directions
In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes). Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60. Place in crock pot. In bowl, mix together soup and flour; pour over meatballs. Cook on high until cooked through (about 4 hours); stir. Stir in sour cream and Worcestershire sauce. Serve sprinkled with remaining parsley.

Roquefort Pear Salad

Roquefort Pear Salad

Original Recipe
Yield 6 Servings

Ingredients
• 1 head leaf lettuce, torn into bite-size pieces (I used baby greens)
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions (I omitted this time, but have added other times)
• ½ cup craisins
• 1/4 cup white sugar
• 1/2 cup pecans

Dressing
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar (I used raspberry vinegar)
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped (I use powdered garlic)
• 1/2 teaspoon salt
• fresh ground black pepper to taste

Directions

1. (I don’t caramelize my pecans, I use them raw, so I omit this step) In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, craisins, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutritional Information Amount
Per Serving Calories: 426 | Total Fat: 31.6g | Cholesterol: 21mg

Wedding Cake Frosting

Beat 4 egg whites until stiff. Beat in 5 cups powdered sugar. Boil 3/4 cup sugar & 3 tablespoons water for 1 minute. Combine 1 1/2 cup shortening and 3 tablespoon almond flavoring and blend well.

White Mountain Frosting

1/2 cup sugar
2 Tablespoons water
1/4 cup light corn syrup
2 egg whites
1 teaspoon vanilla

Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6 to 8 " thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make swirls with spatula.

Seven Minute Frosting

3 Tablespoons water
2 egg whites
1 cup sugar
1/2 teaspoon cream of tarter
pinch of salt
1 teaspoon vanilla

Cook in a double boiler over boiling water, beating constantly, until frosting forms soft peaks. Remove from heat. Add vanilla.

Decorator Icing

1/2 cup shortening, room temperature
1 lb. sifted powdered sugar
1/2 t salt
4 T water
vanilla to taste
1/4 t almond flavoring

Cut shortening into sugar until it is completely mixed, add salt.  Add water, a spoonful at a time, until icing is correct consistency. Add flavoring. This will keep for weeks if tightly covered.

Chocolate Peanutbutter Frosting

Combine and beat til creamy:

1/4 c peanut butter
2 envelopes (2 oz.) Nestles choco-bake
1 teas. vanilla
1/8 t. salt

Add and beat until smooth:

2 c. sifted confectioners sugar alternately with
1/3 cup milk

This recipe fills and frosts two 8" cake layers.

Bibinka (Philippines)

1 1/2 cups rice flour
3/4 cup sugar
3/4 cup condensed milk
1 cup milk
2 eggs (beat lightly)
2 Tbsp butter or margarine
3-4 Tbsp grated cheese (cheddar or parmesan)
3-4 grated coconut
While stirring, gradually add ingredients 3 - 6 to the first 2 ingredients until batter is smooth. Add cheese and coconut last. Pour in a well greased Pyrex pan.
Bake in a preheated oven (350 degrees) 30 - 35 minutes. Cool 30 minutes.