Tasty Omelets for brunch or dinner

Basic Ham and Cheese Omelet

1/4 cup cooked diced or chopped ham
1/4 cup shredded cheddar cheese
6 eggs
2 Tablespoons water, or milk or light cream
1 to 2 Tablespoon Butter or margarine, or butter flavor non-stick cooking spray

In a bowl, whisk eggs until frothy. Whisk in water, or milk or cream, until well blended. Add butter to hot non-stick skillet, omelet pan or griddle, and swirl around to evenly coat. If using spray, spray before heating pan.

Pour about a quarter of the egg mixture on to the pan, and let it spread out. Use a wide spatula or turner to bank up the sides of the eggs to prevent overspill, then pour another quarter of the egg mixture into the center. Add ham and cheese.

When the edges of the omelet firm up, and the middle also firms, carefully flip half the omelet over, then, after 30 to 60 seconds have passed, quickly and carefully flip the omelet over again, to ensure even cooking. When both sides of omelet are firm, Using both a spatual and a fork, carefully life omelet out of pan. Repeat process for second omelet, adding more butter to the pan, if needed. Good served with a tossed green salad and fresh baked bread or rolls. Serves 2.


Other fillings, instead of ham and cheese--using the same measurements:

Shredded cheddar, sauteed onions and crumbled crisp cooked bacon

Diced tomatoes, sauteed mushrooms, crumbled feta or shredded Swiss cheese

Carefully washed, deveined chopped spinich, with crumbled feta cheese

Diced tomatoes, sauteed onions and green peppers, with optional crumbled or finely dced cooked sausage.

Grated cheddar and/or Swiss cheese, with finely chopped chives

Leftover chili con carne and shredded cheddar cheese

Shredded cheddar, crumbled crisp-cooked bacon, sauteed onions and shredded, fried hashbrown potatoes.

Diced, raw sweet or yellow onion

Diced cucumber, tomato and minced fresh parsley, with optional crumbed feta cheese

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A couple of cool summer time treats!

Creamy Cherry-Marshmallow Delight

2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1/3 cup finely chopped pistachio nuts or peanuts
2 cups heavy whipping cream
1 teasoon vanilla extract
1/2 cup powdered sugar
2 cups miniature marshmallows
1 16 ounce can cherry pie filling

In large bowl, thoroughly blend together the graham cracker crumbs, melted butter, and nuts. Press two thirds of this mixture into the bottom of a 13x9-inch pan. Set aside.

In another large bowl, combine the heavy cream, vanilla extract, and powdered sugar and beat until thickened. Fold in the marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with the remaining crumb mixture. Cover and chill for at least 4-5 hours before serving. Serves 12.


Pineapple-Lime Tropical Bliss

2 packages of lime-flavor Jello
1 small package of Philadelphia brand cream cheese, softened
2 small size cans of crushed pineapple, retaining half the juice from the can
7-Up or gingerale (NOT ginger beer!)
Whipped cream topping

Leave cream cheese out at room temperature, until it softens. Add boiling water to Jello, according to directions on package. Make sure all the powder is totally dissolved. Instead of adding cold water to the mix, add half the required amount of soda, and the other half of the pineapple juice. Whisk in the cream cheese, and continue whisking, until the cheese separates into tiny clumps and is well-blended with the liquid. Stir in the pineapple. Turn out into a mold or serving dish, and chill for 1 1/2 to 2 hours--BEFORE the mixture sets, stir again, to make sure all ingredients are very well-blended, and re-chill for at least 3 to 4 hours longer. Serve topped with desired amount of whipped cream. Serves 4 to 6.

Fish Fry Monday: fried seafood recipes

Konndike Fried Salmon Nuggets

1 pound can of salmon, drained and flaked
1/2 cup fresh mashed potatoes, chilled
1 Tablespoon onion powder or finely minced onion
1 Tablespoon dried parsely flakes or fresh parsley, minced
1 egg, beaten
1 cup fine, dry bread crumbs
1 tablespoon butter or margarine
1/4 teaspoon of salt
1/8 teaspoon black pepper
1 1/2 Tablespoons Worcestershire sauce
1/4 pound sharp cheddar cheese, cut into approximately 3/8 inch cubes
Extra bread crumbs for coating fish balls

In a bowl, thoroughly combine the salmon with the potatoes, onion, parsely, egg, 1 cup bread crumbs, , butter, salt and pepper and Worcestershire. Wash hands and shape mixture into little balls approximately the size of a walnut shell. Insert a cheese cube into each of the salmon balls. Uniformly re-shape the balls, then roll in bread crumbs. Fry in hot fat, at 375 Fahrenheit degrees, about 3 to 3 minutes, or until golden broen. Serves 6 to 8.

Southern Fried Trout with Redneck Gravy

6 small to medium size deboned trout filets
1 teaspoon each, salt and pepper
1/2 cup buttermilk (or light cream if buttermilk unavail.)
1 1/2 cups cornflakes, very finely crushed
1/8 to 1/4 cup peanut or vegetable oil
2 large baking style potatoes, peeled and chopped
2 Bermuda or Spanish onions, chopped
1 1/2 to 2 cups crushed tomatoes

Dip fish in buttermilk, season each piece equally with a small amount of the salt and pepper. Dip both sides in cornflakes. In a large, deep heavy skillet, fry in hot oil, until both sides are golden brown. Remove fish and set aside in a warm place. Add potatoes to oil, and cook, stirring constantly, until they begin to get tender. Add onions and remaining salt and pepper, and continue to cook until both potatoes and onions just start to brown nicely, then add tomatoes. Lower heat and cook, stirring, until tomatoes are warmed through. Serve over fried trout. Serves 6.


New England Batter-Fried Haddock Filets (with sweet chili sauce)

6 to 8 hadoock filets, thinly sliced
1 1/2 cups pancake mix
1 egg
1 cup 7-Up or Sprite soda, or your favourite brand of beer
Oil for deep frying
6 to 8 hot dog buns

"Ted's" Sweet Chili sauce:

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3/4 cup ketchup
1/4 cup sweet pickle relish
few drops lemon juice (optional)

In a large bowl, combine pancake mix with egg and soda or beer, until well blended, to make a thin batter. Add slightly more liquid if needed. Dip fish in batter. Fry fish in hot fat at 325 to 400 Fahrenheit degrees, for about 4 to 6 minutes, or until fish is golden brown. Combine ketchup with relish and lemon juice until thoroughly blended. Place fish in buns and top with sweet chili sauce. 4 to 6 servings.

Summer time salad recipes

Shrimp stuffed tomatoes

6 large tomatoes
1 1/2 pounds cooked, cleaned shrimp
1 apple, cored, peeled and chopped
3 hard-boiled eggs, chopped
4-5 radishes, very finely chopped, or, you may substitute 1/2 cup celery, peeled & chopped
1/2 cup slivered almonds
1/4 cup sweet pickle relish
1/2 cup Helman's mayonnaise
Tarragon (optional)

Wash tomatoes. Cut off top and scoop out insides. Set aside, In a bowl, combine all remaining ingredients, until well blended. Stuff equal amounds of salad mixure into each tomato, and refrigerate until ready to serve. If desired, garnish with a tiny amount of fresh terragon, before serving. Serves 6.


Nancy's Salmon-Potato Salad

2 cans boned, skinned salmon, drained
3 small to medium size red-skin potatoes
1 Tablespoon sweet pickle reslish (or chopped pickle)
1/2 Tablespoon onion powder or fresh onion, grated
1 teaspoon fresh dill, chopped
1/4 teaspoon lemon juice
Pinch, salt
1 Tablespoon Helman's mayonnaise
1 Tablespoon dairy sour cream

Boil potatoes. Cube enough potatoes, leaving skin on, to make 1 to 1 1/2 cups. In a bowl, break apart salmon. Add potatoes, and then blend together with all remaining ingredients. Cover and chill until ready to serve. Serves 6 to 8.


Nancy's Southwestern Tuna Salad

2 cans white albacore tuna in water, drained and flaked
1/4 cup green pepper, seeded and finely chopped
1/4 cup whole kernel sweet corn
1 Tabblespoon of your favorite salsa
1 1/2 Tablespoons Helman's mayonnaise
dash or two, bottled hot sauce (optional)
Romaine or ther large green leafy lettuce leaves
slices of tomato (optional)
slices of hard boiled egg (optional)

In a bowl, blend all ingredients together, and serve on a bed of lettuce, garnished with sliced tomatoes and hard boiled eggs.


Nancy's Turkey-Grape Salad

2 cups cooked roast turkey, diced
1 cup seedless red grapes, halved
1/4 cup celery, peeled and very finely chopped
1/4 cup walnuts, finely chopped
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup Helman's mayonnaise

In a bowl, combine all ingredients until throroughly blended. Chill before serving. Serves 4.

**If cold roast turkey is not available, you can substitute the same amount of tinned turkey meat, though bear in mind the quality won't be the same...or, you can substitute cold roast chicken, in a pinch.


Nancy's Picnic Chicken Salad

3 cups of cooked white meat chicken, diced large
2 Tablespoons chives, finely chopped
1/2 cup bottled Frech sytle salad dressing
2 teaspoons tarragon, finely chopped (optional)
1/4 teaspoon each, salt and pepper
1/2 cup mayonnaise
1/4 cup dairy sour cream
1-2 cups shredded extra sharp cheddar cheese
1-2 cups potato chips (crisps if in the UK), finely crushed


In a bowl, combine the chicken with the chives, French dressing, tarragon (if using), salt, pepper, mayonnaise and sour cream. Transfer to a serving bowl, and chill until ready to serve. Before serving, Take the cheese, and sprinkle it on top of the salad, along the edge of the bowl. Next, take the crushed potato chips, and sprinke a fine layer of potato chips/crisps, on top of the salad, right along the inside edge of the ring of cheese, to make a second ring of topping. Serves 4 to 6.