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Show j I:: Prepared by PHYLLIS SNOW I 4) :'" 5j&ffc!v l;h :l':;-: iSfoiwe Senhe Director ':T r'YT . '-..X-St, ': J Mountain : Faei . Supply : Cc-r.riy : , AT YOUR SERVICE Meatless Tuesdav? Don't vou weep. Our Spanish Omelet will settle your difficulty without a single regret. Serve it with buttered broccoli, hard rolls split and spread with grated cheese and toasted, tossed salad, and Caramel Pecan Pie. SPANISH OMELET Temp. Sr,0 Time 16 min. 1. Beat until thick and lemon colored.. 4 egg yolks I. Add Vi t. alt 3. Beat until stiff 4 CKg whites 4. Add and beat stiff ajrain Vi c. cold water 5. Add yolk and cut and fold until smooth. 6. Pour mixture into Rented frying i pan in which is melted 2 t. butter 7. Bake. - 8. Arrange Spanish sauce on half of omelet ' opposite skillet handie. Fold other half over this Turn out on heated platter. Garnish with parsley. SPANISH SAUCE 1. Cook three minutes 2 th. butter 2 tb. celery, chopped 1 tb. finely chopped onion 1 tb. finely chopped green pepper 2. Add '. .1 tb. flour 3. Add and cook until thick I1. c. tomatoes 4, Add 1 tb- finely chopped mushrooms t- Worcestershire sauce t. pepper Vi t. salt 5. Serve in fold and around omelet. CARAMEL PECAN PIE 1. Caramelize Mi sugar 2. Add and cook until dissolved c. hot water 8. Make a paste of... Mi c. sugar spk. salt 2 tb. flour 2 tb. cornstarch Mi c. fresh milk 4. Scald I c. fresh milk Vi c. canned milk 6. Add syrup to milk. 6. Add paste and stir until thick. 7. Steam fifteen minutes. 8. Add 1 egg, slightly beaten 9. Steam two minutes. 10. Add I tb. butter V2 t. vanilla 11. Pour into baked pie shell. 12. Top with V-z c. pecan halves 13. Chill. 14. Serve garnished with whipped cream. |