Wednesday, August 01, 2007

Omelet in a Bag

Meals With A Message


Sunday Night Supper

Suggested Menu:
Omelet in a Bag
Mixed fruit
Biscuits
Honey butter-jelly
Orange juice

Tip: Let children help to make this kind of omelet safely.

Food for Thought:
If a man should ask for an egg, should he be given a scorpion?
Luke 11:12

Family Meal Planning
Eggs


Eggs should be refrigerated at all times. Eggs come in various sizes. The smaller the egg the more you may need to use in a recipe. Cracked eggs should be used as soon as cracked. If crack time is unknown, discard egg. Cooked eggs should be refrigerator after an hour. Favorite egg recipes include hard cooked eggs, egg salad, quiche, and egg custards.



From the Nutritionist:

Bring a pot of water to a boil. To make 1 omelet in a bag: collect and measure all ingredients: 2 eggs, 2 T. chopped ham, 1 t. chopped red pepper, 1 t. corn, 1 T. chopped mushrooms, 1T. grated cheese, ¼ t. salt and ¼ t. white pepper and 1 T. milk. Beat eggs. Add a ham slice that has been cubed or copped, red pepper, corn, and mushrooms. Salt and pepper to taste. Pour into a bag and drop into boiling water. Cook about 10 minutes. Make as many omelets as you need. May cook all bags at one time in a large pot of water. The eggs provide protein for the meal. The ham is also a source of protein. The red pepper, corn and mushrooms add vitamins A and C. The milk and cheese are dairy products. Combined with mixed fresh fruit and orange juice you have a complete source of vitamins. A whole-wheat biscuit provides bread and fiber. Mixing ¼ cup of butter at room temperature to ¼ c. honey makes homemade honey butter. Stir and beat well. Store in refrigerator.










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