How about a COOKING
GETAWAY for your next timeout weekend?
from innkeeper and chef,
Cheddar Omelet Roll
CLICK HERE to PRINT RECIPE
bottom and sides of 15"x10"x1" cookie sheet pan.
paper to fit bottom of pan.
Grease paper and place in pan. Set
4 ounces softened cream cheese
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons Dijon mustard
1 cup shredded cheddar sheese
Beat cream cheese, milk, flour and slat in bowl until smooth. Add
and beat until well blended. Pour into prepared pan.
Bake in 375 degree oven for 20 minutes until eggs are puffed and
set. Remove from oven and immediately spread with mustard and
sprinkle with cheddar cheese. While still warm roll up from short
side peeling parchment paper away while rolling. Wrap rolled
omelet in parchment paper and cool in refrigerator for 4 hours or
overnight. To serve cut chilled roll into 1-inch slices and place
on greased cookie sheet. Warm in 300 degree oven for 20
minutes. Last few minutes in oven sprinkle with small amount of
shredded cheddar cheese.
To serve, top with desired amount of SWEET BEAN SALSA recipe below.
Sweet Bean Salsa
Serve as salsa condiment to compliment egg or potato dishes, tortilla
wraps, or other Mexican favorites.
Serve as dressing with lettuce salads.
Serve as dip with taco chips or other crispy dippers.
2 cans black beans
1can pinto beans
1 can blackeyed peas
1 can shoepeg corn
1 large jar chopped pimento
1 cup chopped fresh onion
1 cup choped green pepper
1 cup chopped red pepper
1 cup chopped celery
Drain all canned goods well and combine with fresh chopped vegetables
large bowl. Set aside.
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon water
3/4 cup balsamic or pear vinegar
1/2 cup extra virgin olive oil
1 cup white sugar
Combine in medium saucepan, bring to boil, boil for 1 minute.
Pour hot sauce over bean and vegetable mixture. Let marinate in
refrigerator for 24 hours before serving.
Yum! Breakfast looks