Golden Omelet

January 6, 1983


6 eggs, separated
2 T. milk
1/4 t. salt
1/3 c. green onions
2 T. cheese spread
3 crispy strips of bacon, crumbled
2 T. oleo, melted

Combine egg yolks with milk and salt, beat until thick and lemony. Fold in stiffly beaten egg whites and onions, Pour mixture in a 10" iron skillet or an oven proof pan. Add melted oleo. Bake at 325*, 12
minute or until firm. Put cheese and bacon on one half of the eggs until cheese begins to melt. Remove from oven and make a crease across the center. Slip turner underneath and fold in half. Add remaining cheese.
Serves 4

I used brown eggs, fresh from Mary Marshall's farm.

Baby Pidgeon

To make clover leaf rolls, form bread dough into small balls. Dip each ball in melted oleo and place 3 in a greased muffin tin. Let rise until doubled and proceed as directed.