"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Southwest Oven Omelet, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (4.5 oz.) can green chilies 1 or 2 (3.9 oz.) jars mushrooms Black olives Onions 16 oz. Monterey Jack cheese 1 lb. diced ham OR 1 lb. browned sausage 1 (12 oz.) can evaporated milk - regular or fat free 8 eggs 2 T. flour
Mix together cheese, chilies, mushrooms, olives, onions and meat. Spoon mixture evenly over generously greased 9x13-inch pan. In the same bowl that the above mixture was mixed in, whisk together evaporated milk, flour and eggs. Pour over the cheese/meat mixture. Bake for 1 hour at 350º.
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