Denver Omelet, Apple NUT Pancakes

RECIPES

DENVER OMELET

1⁄2	cup diced, cooked ham	3 eggs
1⁄	cup chopped green bell pepper	2 tablespoons water

APPLE NUT PANCAKES

2 tablespoons butter or margarine

1⁄2 cup plus 2 tablespoons all-purpose flour 11⁄2 teaspoons sugar

2 teaspoons baking powder

1⁄4 teaspoon salt

1⁄4 teaspoon cinnamon

Dash nutmeg

2⁄3 cup milk

1 egg

1⁄2 cup peeled and finely chopped apple

2 tablespoons chopped pecans or walnuts Vegetable oil

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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

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.

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	11⁄2 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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