Recipes Included On This Page Family-Style Denver Omelet Filled Pumpkin Fillet of Sole With Bacon and Scallions Fluffy Cranberry Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Family-Style Denver Omelet Recipe By : Cook's Test Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 4 ounces ham steak -- trimmed and finely chopped 1/2 red bell pepper -- finely chopped [about 1/2 cup] 1/2 green bell pepper -- finely chopped [about 1/2 cup] 1 small onion -- minced 8 large eggs -- well beaten Table salt and ground black pepper 1 cup Monterey Jack cheese, shredded Tabasco sauce for serving Make sure to chop the filling ingredients finely; if you don't, the eggs won't set properly and the omelet will fall apart. 1. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add ham steak and cook until lightly browned, about 3 minutes. Add peppers and onion and cook until browned around edges, 6 to 7 minutes. 2. Reduce heat to medium and stir in 2 tablespoons butter. Once butter melts, pour in eggs and season with salt and pepper. Cook, without stirring, until edges just begin to set, about 5 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, 30 to 60 seconds. The outside rim of an omelet always cooks quickly. Using spatula, pull cooked edges toward center of pan, tilting pan to one side so that uncooked egg runs to edge of pan. Repeat until bottom of omelet is just set but top is still very runny, about 1 minute. 3. Cover skillet with lid, reduce heat to low, and cook until top of omelet is beginning to set but still moist, 3 to 5 minutes. Remove pan from heat and sprinkle omelet with cheese. Cover and let pan sit off heat until cheese is partially melted, about 1 minute. 4. Tilt pan and, using spatula, push half of omelet onto serving platter. Tilt pan so omelet flips onto itself and forms half-moon. Spread remaining tablespoon butter on omelet and let rest 1 minute before serving with Tabasco. Test Kitchen Notes: A staple breakfast dish at almost all diners, the Denver omelet or Western omelet as some call it, combines peppers, onions, ham and cheese in a puffy omelet. We'd never complain to the cook at a diner but most of the time Denver omelets are mediocre at best: the peppers are tough, the meat bland and the onions crunchy. We wanted to make a Denver omelet with a tender, flavor-packed filling. We also wanted to make an omelet that was large enough to feed four people. Here’s what we discovered: Test Kitchen Discoveries - Chop the filling ingredients fine or they might cause the omelet to set improperly. - Sauté the ham steak, peppers and onions in butter to build their flavor and soften their texture. - Once the omelet has set, turn down the heat and put the cover on the pan to help the thick omelet cook all the way through. - Add the cheese at the very end and let the cover trap enough residual heat to melt it. Contributed to the FareShare Gazette by Art; 7 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 303 Calories; 23g Fat (68.2% calories from fat); 19g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 503mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat. * Exported from MasterCook * Filled Pumpkin Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Pioneer pumpkin 1 pound ground beef 1/4 pound ground pork -- (not sausage) 1/4 teaspoon pepper 1/2 teaspoon salt 1 dash poultry seasoning 3 medium potatoes 1 teaspoon parsley 1 medium onion Cut top off pumpkin and save. Clean seeds and strings out of inside of pumpkin. Set aside. Peel, dice and cook potatoes for about ten minutes. Steam ground beef, pork, onion and all seasonings in a bit of water. Combine all ingredients and fill pumpkin. Replace top. Place pumpkin in cake pan with water in it. Bake at 350F for about three hours. Yields 4 servings. Contributed to the FareShare Gazette by Joan; 14 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 510 Calories; 36g Fat (64.5% calories from fat); 26g Protein; 19g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Fillet of Sole With Bacon and Scallions Recipe By : Better Homes & Garden-America's Best Loved Community Recipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sole fillet 1/8 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lemon juice 1/4 teaspoon dried dillweed 4 slices bacon -- cooked, drained and crumbled 1/2 cup chopped scallions -- or green onions 1/2 cup tomatoes -- peeled, seeded and finely chopped 1. Preheat broiler. Lightly grease the broiler rack. 2. Arrange the sole fillets on the prepared broiler rack, tucking under any thin portions of fish. This makes the fillets about the same thickness so they cook evenly. Sprinkle the fillets with the salt and pepper. 3. In a small bowl, combine the lemon juice and dillweed. Brush the lemon juice mixture evenly over the fillets. 4. In another small bowl, combine the bacon with the scallions or green onions and tomato; spoon the bacon mixture over the fillets. 5. Broil the fillets 4 to 5 inches from the heat for 3 to 5 minutes or until the fish flakes easily when tested with a fork. Serves 6. Source : "Better Homes & Garden-America's Best Loved Community Recipes" NOTES : Tried: I made half of this recipe in my toaster oven on Broil setting using Tilapia. It was very good and I think could be used on any fairly thin white fish. Contributed to the FareShare Gazette by Bobbie; 13 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 3g Fat (24.0% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Fluffy Cranberry Salad Recipe By : It's About Thyme! by Marge Clark Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cranberries -- raw, ground 3 cups miniature marshmallows 3/4 cup sugar 2 cups apples -- unpeeled [red or yellow delicious] 1/2 cup seedless green grapes 1/2 cup walnuts or pecans -- chopped 1/4 teaspoon salt 1 cup whipping cream -- whipped Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, nuts and salt. Fold in whipped cream. Chill several hours or overnight. Yield : 6 servings. Source : It's About Thyme! by Marge Clark Contributed to the FareShare Gazette by Joan; 29 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 15g Fat (39.9% calories from fat); 1g Protein; 49g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

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