* Exported from MasterCook * Zippy Cheese Artichoke Oven Omelet Recipe By : Serving Size : 6 Preparation Time : 0:15 Categories

: Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup picante sauce or salsa -- hot or mild 1 cup artichoke hearts -- chopped 1/4 cup (1 ounce) Parmesan cheese -- grated 1 cup (4 ounces) Monterey Jack cheese -- shredded 1 cup (4 ounces) sharp Cheddar cheese -- shredded 6 large eggs 1 (8 ounce) ca sour cream Tomato wedges -- optional Parsley sprigs -- optional Preheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce. Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Ch eddar cheese. Blend the eggs in a blender until smooth. Add the sour cream to th e eggs and blend until mixed. Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or u ntil set. Cut into wedges and serve garnished with tomato wedges and parsley. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:35"

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Nutr. Assoc. : 0 * Exported from MasterCook * Plain Omelet with Potato and Onion Recipe By : Dee Bell Serving Size : 1 Preparation Time : 0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 large eggs 1/2 teaspoon water Salt Black pepper 3 tablespoons chopped onions -- sautied 1 medium potato -- diced

1 1

tablespoon clarified butter or oil tablespoon oil

Mix together all ingredients except the butter and oil. Put half of the butter i n half of the oil in a skillet heated to medium, brown onions and potatoes cut i n small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to med ium and add the egg mixture. Using a small spatula run around the edges of the s killet, tipping the skillet so the uncooked egg from the center of the pan can r un under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautied onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate. Description: "Your basic Midwestern version of a French omelet with sautied onion and potato."

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Nutr. Assoc. : 0 * Exported from MasterCook * Creamed Mushrooms on Toast with Hard-Boiled Eggs Recipe By : Dee Bell Serving Size : 4 Preparation Time : 0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon butter 1/2 small onion -- diced 3 cups sliced mushrooms 3 cups White Sauce - Medium -- favorite 1/8 teaspoon salt 1/8 teaspoon black pepper 3/4 cup grated Parmesan cheese (optional) 4 eggs -- hard boiled 4 slices bread -- toasted 1/8 teaspoon paprika (optional) Brown onions in butter and add mushroom slices; sauti until slightly tender. Prepare favorite White Sauce, stir into mushrooms and onions. If using cheese, add it now. Add salt and pepper to taste. Chop up egg whites into small dice and crumble yolks. Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal amounts of creamed mushrooms generously over toast

and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle with paprika and serve immediately. Description: "Sautied onions and mushrooms in a white sauce, served on toast with crumbled hard-boiled egg." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 9 Complexity 1 Cost 2 Difficulty 1 Fat Content 3 Good For Crowds 5 Kid Appeal 7

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Nutr. Assoc. : 0 * Exported from MasterCook * Caliente Cheese and Egg Brunch Dish Recipe By : Jo Anne Merrill Serving Size : 36 Preparation Time : 0:35 Categories : Brunch

Cheese

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 eggs 1 teaspoon Tabasco sauce 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 cups shredded Monterey Jack cheese 1 1/2 cups shredded Cheddar cheese 1/3 cup minced green bell peppers 2 tablespoons sliced black olives 2 tablespoons chopped green chiles Lightly grease a 9-inch square pan. Heat oven to 375 degrees. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before servin g. Cut into 36 pieces for appetizer or into larger portions for serving with a s picy tomato sauce or salsa.

- - - - - - - - - - - - - - - - - - Serving Ideas: Serve as appetizers or brunch dish with salsa. NOTES : * This will make 36 appetizers or about 8 brunch-sized servings

Nutr. Assoc. : 0 * Exported from MasterCook * Harvest Brunch Quiche Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 8 ounce pack cream cheese -- softened 2 eggs -- beaten 1 cup Monterey Jack cheese -- grated 2 tablespoons (2 ounces) crumbled blue cheese 3 ounces smoked salmon -- chopped 1 cup chopped fresh asparagus -- blanched or frozen, 1/4 cup red pepper -- diced 1 tablespoon snipped fresh dill OR 1/2 teaspoon dried dillweed Salt and fresh ground pepper -- to taste 6 Bays English Muffins -- split 18 slices bacon -- uncooked In food processor or mixer, beat cream cheese and eggs together until blended. S tir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on foil-lined baking sheet. Spoon about 1/4 cup quiche mixture onto each. Wrap each muffin half perimeter with 1-1/2 slices of bacon, securing ends with t ooth picks. Bake in a preheated 375 degree F oven 25 to 30 minutes or until top is lightly browned. Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garn ish with fresh dill. Serve warm or at room temperature. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com"

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Nutr. Assoc. : 0 * Exported from MasterCook * Easy Potato Skillet Recipe By : Serving Size : 6 Preparation Time : 0:20 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 lb. diced cooked ham 2 tablespoons vegetable oil 5 cups frozen O'Brien potatoes 1 Large California Fresh Eggs 1/4 cup canned diced green chiles In a non-stick pan saute ham lightly. Add 2 Tablespoons oil and O'Brien potatoes and saute until lightly browned, about 15 minutes. Break eggs into small bowl w ith chiles (if used) and mix lightly. Add to skillet and cook, stirring until eggs are in soft curds. Increase heat to high; mix eggs and potatoes together until heated through. Source: "California Egg Commission" S(Internet Address): "http://www.eggcom.com"

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Nutr. Assoc. : 0