| 89 | 90 | 91 | 92 | 93 |
| 1 | 39 | 78 | 117 | 156 |
|
Per serving: 346 Calories (kcal); 30g Total Fat; (73% calories from fat); 5g
Protein; 19g Carbohydrate; 86mg Cholesterol; 455mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); medium
saucepan (about 2-quart size)
Lighter Potato Salad: For 1 gram of fat and 100 calories per
serving, substitute 1/4 cup fat-free mayonnaise and 1/2 cup plain
fat-free yogurt for the 3/4 cup mayonnaise. Use 1 egg.
Tips
Celery is grown and sold as a bunch and can be stored in a plastic
bag in the refrigerator for up to 2 weeks. A stalk, or rib, is one
stem out of the bunch. Stalks should be left attached to the bunch
until used. Be sure to rinse the stalks and cut off the base and
the leaves.
To do ahead, peel potatoes 2 or 3 hours before you plan to cook
them. Put them in a bowl of cold water to keep them from turning a
dark color, then cover and refrigerate.
Nutr. Assoc. : 2306 3218 0 0 0 0 2130706543 0 0 0 0
*
Exported from MasterCook *
Omelet
Recipe By
Serving Size : 1
Categories
:
Preparation Time :0:00
: Chapter 4
Eggs
Meatless Main Dishes
Pasta & Meatless Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
2
2
eggs
teaspoons margarine or butter
Salt and pepper, if desired
Beat the eggs in a small bowl with a fork or wire whisk until yolks and
whites are well mixed.
Heat the margarine in the skillet over medium-high heat until margarine is
hot and sizzling. As margarine melts, tilt skillet to coat bottom with
margarine.
Quickly pour the eggs into the skillet. While sliding the skillet back and
forth rapidly over the heat, quickly stir the eggs with a fork to spread
them continuously over the bottom of the skillet as they thicken. When
they are thickened, let stand over the heat a few seconds to lightly brown
the bottom. Do not overcookâthe omelet will continue to cook after being
folded.
Tilt the skillet and run a spatula or fork under the edge of the omelet,
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