Menu Page 16

(Meal for 2 to 4)

SPANISH OMELET

TOAST OR CORNCHIPS

PICANTE SAUCE

AVOCADO GREEN SALAD

LEMON MERINGUE PIE

BEVERAGE SUGGESTIONS - Iced Tea, Bloody Mary's, Spumonte,

Sparkling Water

MARKET LIST:

SPANISH OMELET:

Eggs (recipe requires 6)

Fresh mushrooms (about 3 ounces)

1 green pepper

Bacon

1 tomato

1 jar picante sauce (mild, medium or hot-your preference)

CORNCHIPS (or a loaf of bread if your desire toast)

AVOCADO GREEN SALAD:

2 avocados

1 tomato or 1 small carton cherry tomatoes

1 bottle Italian dressing

LEMON MERINGUE PIE:

1 frozen pie shell

2 to 3 lemons

Eggs (this recipe requires 5)

BEVERAGES (If needed)

RECIPES

SPANISH OMELET

1/3 cup milk

6 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup mushrooms, sliced

1 green pepper, chopped

1/4 cup onion, chopped

4 slices bacon, cooked and crumbled

1 tomato, chopped

2 tablespoons picante sauce

2 tablespoons butter or margarine, divided

Extra picante sauce, if desired

In a medium bowl, combine milk, eggs, salt and pepper. Beat

well. Fold in mushrooms, green pepper, onion, bacon tomato

and picante sauce.

Melt 1 tablespoon butter or margarine in 10-inch skillet or

omelet pan. Heat until a drop of water sizzles. Pour half

the egg mixture into skillet. As mixture begins to cook,

gently lift edges of omelet and tilt pan to allow uncooked

portion to flow underneath. Fold omelet in half and place on

warm platter. Repeat.

Serve with extra picante sauce, if desired.

Makes 2 large servings or 4 medium servings.

AVOCADO GREEN SALAD

2 avocados, peeled and diced

1 medium tomato, chopped or 1/2 cup cherry tomatoes, halved

1 large head iceberg lettuce, torn into bite size pieces

1 teaspoon garlic salt

Freshly ground pepper

Commercial Italian dressing

Place lettuce in salad bowl. Add garlic salt and pepper (to

taste). Add tomatoes and enough dressing to lightly coat;

toss. Add avocado. Toss lightly and serve immediately.

Makes 6 servings.

LEMON MERINGUE PIE

1 (9-inch) pie shell, baked

1/3 cup cornstarch

1/4 teaspoon salt

1-1/2 cups sugar

1-1/2 cups cold water

1/2 cup lemon juice

5 egg yolks

2 tablespoons margarine or butter

2 teaspoons grated lemon rind

1/4 teaspoon cream of tartar

5 egg whites (should be at room temperature an hour before

using)

2/3 cup sugar

1/2 teaspoon vanilla extract

In a large, heavy saucepan, combine cornstarch, salt and

sugar. Mix well. Gradually add water and lemon juice. Stir

until mixture is smooth.

In small bowl, beat egg yolks until thick. Add gradually to

lemon mixture. Add margarine or butter. Cook over medium

heat until thick and bubbly, stir constantly. When boil

stage is reached, cook 1 minute. Remove from heat. Stir in

lemon rind.

Preheat oven to 350 degrees.

Pour lemon mixture into pie shell. In a large bowl, beat

egg whites and cream of tartar until foamy. Gradually add

sugar and then beat until stiff peaks form. Beat in

vanilla. Spread meringue over lemon mixture - seal edges.

Bake for 15 minutes or until golden brown. Cool on wire

rack.

Makes 1 pie.

SUGGESTED ORDER OR PREPARATION:

Bake the pie shell. This can be done earlier in the day or

the day before. If you prefer, make your crust from scratch.

See index for pie crust recipe.

The pie itself can be made the day before or 2 or 3 hours

before mealtime. The pie cannot be cut while it is hot or

it will be runny. The actual preparation time for the pie

is about 10 to 15 minutes and the baking time is 15 minutes

for a total of about 25 to 30 minutes.

About 15 minutes before mealtime, prepare the salad up to

the tossing point.

Prepare the omelet.

If you want toast, place it in the toaster or oven while

omelet is cooking.

Presto! A wonderful meal in a very little time. This is

great for very busy days!