May 12 # 11 of 16
My dad was a Navy man - unfortunately they didn't eat that well during and just after WWII.
May 14 # 12 of 16
I can see that. Different Era.
It was right after the end of the draft. Wasn't paid much. Worked long hours. Saw a lot of water. Was at sea for a continual 118 days during the Iran hostage crisis.
Wasn't easy. Wasn't Fun. Pay was bad.
Food was good.
Matt
May 15 # 13 of 16
I was wondering does any one have a good recipe for a Spanish Omelet? Cookie
May 15 # 14 of 16
1 large egg(s)
2 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 tsp olive oil
1 medium scallion(s), finely chopped
1 small tomato, seeded and diced
3 large olives, sliced
1 Tbsp canned green chili peppers, diced
2 Tbsp shredded cheddar cheese
Whisk together egg, egg white, salt and pepper in a small bowl until just blended; set aside.
In a large, nonstick omelet pan, heat oil over medium heat. Add egg and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds. Sprinkle scallion, tomatoes, olives, chili peppers and cheese evenly across eggs.
Tilt pan upward at a slight angle and jerk handle sharply toward you to slide eggs toward the far side of pan. Free any stuck egg with spatula. Cook, moving pan back and forth over heat, until eggs are cooked through, about 3 to 4 minutes. Fold in half to serve.
OR
4 tb Olive oil
2 lg Onions; (1 1/2 pounds), -peeled and cut into thin slices
2 lb Potatoes; peeled and cut into thin slices
6 Eggs
Salt and freshly ground black pepper; to taste
Heat the oil in a large nonstick frying pan. Saute the onions over medium
heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a
colander, reserving 2 tablespoons of the oil from the pan.
Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs in a large bowl and stir in the onions and
potatoes; add salt and pepper to taste.
Heat the reserved oil over high heat in a heavy nonstick pan or a
well-seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes
or until the bottom is lightly browned. Place the pan in a preheated
400-degree oven for 20 to 30 minutes, or until the egg mixture is set.
Invert the tortilla onto a round platter. Cut into wedge-shaped slices and
serve with a salad.
Makes 4 servings.
May 16 # 15 of 16
Mama Mangia wrote:
1 large egg(s)
2 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 tsp olive oil
1 medium scallion(s), finely chopped
1 small tomato, seeded and diced
3 large olives, sliced
1 Tbsp canned green chili peppers, diced
2 Tbsp shredded cheddar cheese
Whisk together egg, egg white, salt and pepper in a small bowl until just blended; set aside.
In a large, nonstick omelet pan, heat oil over medium heat. Add egg and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds. Sprinkle scallion, tomatoes, olives, chili peppers and cheese evenly across eggs.
Tilt pan upward at a slight angle and jerk handle sharply toward you to slide eggs toward the far side of pan. Free any stuck egg with spatula. Cook, moving pan back and forth over heat, until eggs are cooked through, about 3 to 4 minutes. Fold in half to serve.
OR
4 tb Olive oil
2 lg Onions; (1 1/2 pounds), -peeled and cut into thin slices
2 lb Potatoes; peeled and cut into thin slices
6 Eggs
Salt and freshly ground black pepper; to taste
Heat the oil in a large nonstick frying pan. Saute the onions over medium
heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a
colander, reserving 2 tablespoons of the oil from the pan.
Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs in a large bowl and stir in the onions and
potatoes; add salt and pepper to taste.
Heat the reserved oil over high heat in a heavy nonstick pan or a
well-seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes
or until the bottom is lightly browned. Place the pan in a preheated
400-degree oven for 20 to 30 minutes, or until the egg mixture is set.
Invert the tortilla onto a round platter. Cut into wedge-shaped slices and
serve with a salad.
Makes 4 servings.
Thanks Mama, for the 2 great egg- Spanish omelet recipes! I hope you are feeling better missed you
Cookie