PRECISION INGREDIENT RECIPES

EGG AND CHEESE DISHES

Fluffy Omelet

2 tablespoons Minute Tapioca 1 tablespoon butter
4 teaspoon salt 4 egg yolks, beaten until thick and lemon-
ly teaspoon pepper colored
34 cup milk, scalded 4 egg whites, stiffly beaten

Add Minute Tapioca, salt, and pepper to milk, and cook in double boiler 15
minutes, or until tapioca is clear and mixture thickened, stirring frequently.
Add butter. Combine with egg yolks, stirring constantly. Fold in egg whites.
Pour into hot, buttered, 9-inch frying pan. Cook over low flame 3 minutes.
Then bake in moderate oven (350° F.) 15 minutes. Omelet is sufficiently
cooked when a knife inserted comes out clean. Cut across at right angles to
handle of pan, being careful not to cut all the way through. Fold carefully
from handle to opposite side and serve on hot platter. Serves 6.

Vegetable Omelet

¥% cup fresh peas 2 tablespoons butter
cup celery, cut in strips Dash of salt
24 cup raw carrots, diced Dash of pepper

1 medium-sized onion, thinly sliced 1 recipe Fluffy Omelet

Cook vegetables together in small amount of water until just tender. Drain.
Sauté in butter and season with salt and pepper. Prepare omelet; turn out on
platter. Place vegetables between folded layers. Serve at once. Serves 6.

Spanish Omelet

2 tablespoons Minute Tapioca 1 tablespoon butter

¥% teaspoon salt 4 egg yolks, beaten until thick and lemon-
% teaspoon pepper colored

34 cup milk, scalded 4 egg whites, stiffly beaten

Add Minute Tapioca, salt, and pepper to milk, and cook in double boiler 15
minutes, or until tapioca is clear and mixture thickened, stirring frequently.
Add butter. Cool. Combine with egg yolks, stirring constantly. Fold in egg
whites. Pour into hot, buttered 9-inch frying pan. Cook over low flame 3
minutes. Then bake in moderate oven (350° F.) 15 minutes. Omelet is
sufficiently cooked when a knife inserted comes out clean. Cut across at right
angles to handle of pan, being careful not to cut all the way through. Fold
carefully from handle to opposite side. Place Spanish Sauce between folded
layers and around omelet. Serve on hot platter. Serves 6.

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