In this issue:

Wednesday's O.A.M.C. Recipe: *Frozen Pineapple Salad*
Requests & Replies from Subscribers:   Ziploc Omelet

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* Exported from MasterCook *

Frozen Pineapple Salad

Recipe By : Real Food for Real People
Serving Size : 8     Preparation Time :0:00
Categories : O.A.M.C.                      Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Flour
1 cup Unsweetened Pineapple Juice -- unsweetened
1/2 cup Butter
1/8 cup Sugar -- or Splenda
1/16 teaspoons Salt
1 Egg
2 tablespoons Lemon Juice
2 cups Crushed Pineapple -- drained
1 cup Mandarin Oranges -- drained
1/4 cup Chopped Nuts -- (optional)
10 Marshmallows
8 Maraschino Cherries, whole
1 pint Whipped Cream

Make a paste of flour and pineapple juice, then gradually add remainder of juice.
Add butter, sugar and salt. Cook in top of double boiler for approximately 10
minutes. Add the egg, slightly beaten. Continue to cook for a few minutes,
stirring occasionally; then cool and add lemon juice. Add pineapple, oranges,
nuts, marshmallows and cherries; then fold in whipped cream. Pour into container
and freeze.

Freeze in sealed, labeled container at least until frozen, or up to three months.
Serve as a frozen salad or dessert.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 365 Calories; 26g Fat (61.5% calories from
fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 164mg
Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Does anyone know how I can use up a bag of mealy apples? Thanks!

Myra
        

 
Does anyone have any recipes for flavored yogurt? I have a yogurt maker and I
would love to make something other than plain yogurt. Thanks for your help in
advance.

Debra
 

Hi!

I would love recipes for "Breakfast Parfait" if anyone has one. I ate one at a
B&B and it was delicious! Thank you in advance!

Sherry
 

~ Subscriber Responses ~
 

This is for Melonie:

Yes, you can make omelets in a bag. I always have all of the ingredients chopped
or cooked the night before. In the morning I set out an omelet bar, which for
us includes mushrooms, bell pepper, cooked sausage, chopped tomatoes, bacon bits,
shredded cheese and anything else you may want to include. I give everyone a
quart size freezer zip lock bag. Into which you break two eggs close the bag and
squish the eggs with your hands. Open the bag and add any or all of the
ingredients close the bag getting out as much air as you can. Place into a pot
of boiling water and boil for 13 mins. uncovered after the water begins to boil
again. I usually place 4 or 5 bags in at a time, depending upon the size of the
pan. This is a fun and easy breakfast to have. I do this a lot when I have over
night guests everyone enjoys making their own individual omelet. It is also
great for camping just place all of the ingredients in zip lock bags add the eggs
when ready to cook.

dolores@ddomme.com
 

This is for Melonie who wanted a recipe for Omelets in a Baggie...

ZIPLOC OMELETS

This works great !!! Good when you're alone or when all your family is
together. Best feature is that no one has to wait for their special omelet !!! If
you have more than one person, have them write their name on a quart-size Ziploc
freezer bag with permanent marker.

- Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to combine
them.

- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper,
tomato, hash browns, salsa, etc.

- Each person adds prepared ingredients of choice and salt/pepper to their bag
and shake.

- Make sure to get the air out of the bag and zip it up.
- Place the bags into rolling, boiling water for exactly 13 minutes. You can
usually cook 6-8 omelets in a large pot. For more, make another pot of boiling
water.

- Cut the bags and the omelet will roll out easily.

barzee@mudlake.net
 

Re: Omelets in baggies by boiling

2 eggs
2 slices ham, chopped (optional)
1/2 cup shredded Cheddar cheese
1 tablespoon chopped onion (optional)
1 tablespoon chopped green bell pepper (optional)
2 tablespoons chopped fresh tomato (optional)
1 tablespoon chunky salsa (optional)
2 fresh mushrooms, sliced (optional)

Crack the eggs into a large resealable freezer bag. Press out most of the air,
and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham,
cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of
the air as you can, and seal the bag. Bring a large pot of water to boil. Place
up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open
the bag, and let the omelet roll out onto a plate. The omelet should roll out
easily. I got this online from Boilermakers Wives line.

sylinai@yahoo.com
 

Melonie asked about making omelets in a baggie and then boiling water. This works
great for a group and camping. Use the Ziploc Freezer bags as the other ones
will melt and the omelet will be floating in the water. Here's how we do it:

Mark freezer bag with name or initials, 2 or 3 eggs in baggie then add your
favorite omelet makings, salt & pepper. Push air out of bag, zip close. Squish
bag really good then drop in boiling water, bring back to a boil for about 12-15
minutes. If using 3 eggs it will take about 20 minutes. Omelets will be fluffy.
Have had as many as many as 15 omelet's in pot when group camping. Most people
has found the 2 egg omelet to be more than enough.


Vicki vwilliams1955@msn.com
 

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