(Meal for 4)
ZUCCHINI OMELET
FRESH SLICED TOMATOES or CORN-TOMATO MUFFINS
MARINATED MUSHROOMS
OUT OF SEASON PEACH COBBLER
MARKET LIST:
ZUCCHINI OMELET:
2 zucchini
1 bunch green onions
1 tomato
Swiss cheese, recipe requires 3 ounces
CORN-TOMATO MUFFINS:
1 small can tomatoes
OR SLICED TOMATOES:
2 tomatoes
AND TOAST:
MARINATED MUSHROOMS:
1 pound fresh mushrooms
OUT OF SEASON PEACH COBBLER:
1 can (29-ounces) peaches
BEVERAGES (if needed)
NOTE: You may need to buy eggs, you need 8 for the omelet
and 1 for the muffins. Check your milk also.
RECIPES
ZUCCHINI OMELET
2 zucchini, chopped
3 tablespoons butter or margarine
2 green onion, chopped
1/2 cup chopped tomato
1/2 teaspoon salt
1/2 teaspoon pepper
8 eggs
2 tablespoons water
2 tablespoons milk
1/2 teaspoon basil
1/2 teaspoon celery salt
1/4 teaspoon pepper
4 tablespoons butter or margarine
2/3 cup (3 ounces) Swiss cheese, shredded
Melt 1 tablespoon margarine in small skillet. Add zucchini,
onion, and tomato. Saute for 2 minutes or until just
tender. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
Set aside.
Combine eggs, water, milk, celery salt, basil, and 1/4
teaspoon pepper in a small bowl.
Melt 4 tablespoons butter or margarine in a 10-inch skillet
or omelet pan until just hot enough to sizzle a drop of
water. Pour egg mixture into skillet. As mixture begins
to cook, gently lift edges of omelet and tilt the pan to
allow the uncooked portion to flow underneath. When mixture
is set and no longer flows freely, sprinkle zucchini mixture
on half the omelet and cheese on the remaining half. Fold
omelet in half and place on serving plate (warm, if
possible).
Makes 4 servings.
CORN-TOMATO MUFFINS
1/3 cup sugar
1/3 cup butter flavored shortening
1 egg, beaten
1 cup flour
1 cup cornmeal
1 cup milk
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canned tomatoes, drained and chopped
Preheat oven to 425 degrees. Grease or spray with cooking
spray 12 muffin cups.
Cream sugar and shortening. Add all other ingredients,
except tomatoes, and stir only until all ingredients are
combined. Fold in tomatoes.
Fill muffin cups 2/3's full. Bake 25 minutes or until
golden brown.
Makes 1 dozen muffins.
MARINATED MUSHROOMS
1 pound fresh mushrooms, washed and sliced
1/3 cup olive oil
3 tablespoons tarragon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried parsley flakes
In a large bowl, combine oil, vinegar, salt, pepper and
parsley. Stir well. Add mushrooms. Toss gently. Chill 4
to 6 hours before serving.
Makes 4 servings.
OUT OF SEASON PEACH COBBLER
1/2 cup margarine
1 cup sugar
1 cup flour
2 teaspoons baking powder
3/4 cup milk
1 (29-ounces) can peaches
Preheat oven to 375 degrees. Spray 1-1/2 quart baking dish
with cooking spray. Melt margarine in dish. In mixing bowl
mix sugar, flour and baking powder. Add milk. Pour mixture
on top of melted butter, but do not mix. Add peaches, juice
and all. Bake 40 minutes.
Makes 4 to 6 servings.
SUGGESTED ORDER OF PREPARATION:
1.
Prepare mushrooms. They may be made the day before or 4 to
6 hours before mealtime.
2.
A little over an hour before mealtime, or if you prefer,
earlier in the day or even the day before, bake the cobbler.
It takes 40 minutes to bake.
3.
30 minutes before mealtime, prepare and bake muffins (if you
decide to serve toast, wait.
4.
10 to 15 minutes before mealtime, prepare and cook omelet.
If you decide to have toast, pop it in the toaster while
the omelet is cooking.
This is great for a late meal or a Sunday brunch. It is
easy to double the omelets. _