Cheddar Omelet Roll
Makes 12 servings.

Grease bottom and sides of 15"x10"x1" cookie sheet pan. 
Cut parchment paper to fit bottom of pan. 
Grease paper and place in pan. Set aside.

4 ounces softened cream cheese
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
1 cup shredded cheddar sheese

Beat cream cheese, milk, flour and slat in bowl until smooth.  Add eggs 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 in 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.