Text 18927, 72 rader
Skriven 2011-12-12 06:40:45 av Dave Drum (1:18/200.0)
Ärende: BH+G 227
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creole Olive Omelet
 Categories: Eggs, Sauces, Dairy, Vegetables
      Yield: 4 servings
 
      3 tb Butter
    1/4 c  All-purpose flour
    1/4 ts Salt
        ds Pepper
      1 c  Milk
      4    Well-beaten egg yolks
      4    Egg whites
      2 tb Butter

MMMMM------------------------CREOLE SAUCE-----------------------------
      2 tb Butter
    1/4 c  Bell pepper; chopped
      3 tb Onion; chopped
 14 1/2 oz Can Cajun-style stewed
           - tomatoes
      1 ts Sugar
        ds Black pepper
    1/4 c  Sliced pimiento stuffed
           - green olives
 
  In a medium saucepan melt 3 tablespoons butter; stir in
  flour, salt, and pepper. Stir in milk all at once. Cook and
  stir over medium heat until thickened and bubbly. Gradually
  stir hot mixture into egg yolks; set aside. In a large
  mixing bowl beat egg whites with an electric mixture on high
  speed until stiff peaks form (tips stand straight). Fold
  into yolk mixture
  
  In a 10" oven-going skillet heat the remaining 2 tablespoons
  butter until a drop of water sizzles. Spoon in egg mixture,
  mounding it slightly higher at the side. Cook over low heat
  for 8 to 10 minutes or until puffed, set, and golden brown
  on the bottom. Bake, uncovered, in a 325øF oven for 8 to
  10 minutes or until knife inserted near the center comes out
  clean.
  
  Meanwhile, prepare Creole Sauce. Loosen side of the omelet
  with a metal spatula. Make a shallow cut slightly off-center
  across the omelet. Fold smaller side over the larger side.
  Transfer to a warm platter. Lift edge of omelet and fill
  center with Creole Sauce. To serve, cut into four portions.
  Pass extra sauce.
  
  Makes 4 servings.
  
  Creole Sauce: In a medium saucepan melt butter, add chopped
  pepper and 3 tablespoons chopped onion. Cook and stir until
  vegetables are tender. Add stewed tomatoes, sugar, and black
  pepper.
  
  Bring mixture to boiling. Reduce heat; simmer, uncovered,
  about 10 minutes or until mixture is slightly thickened and
  reduced to 1-3/4 cups. Stir in pimiento-stuffed green olive;
  heat through.
  
  Better Homes & Gardens | April 2010
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... In Mexico we have a word for sashimi -- bait. - Jose Simon
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