Vegetable : Vegetable cooking spray
1 : /2 c Cooked ham; low-sodium, 96%
-fat-free, : -fat-free, about 1/2 pound,
-chopped : -chopped
2 : c All-purpose flour
1 : c Cheddar cheese; extra-sharp,
-about : -about 4 ounces, shredded
2 : ts Baking powder
1 : ds Cayenne pepper; ground
1 : c Lowfat % milk
2 : c Bread flour
2 : c Cake flour
2 : tb Baking powder
1/2 : ts Salt
2 : tb Sugar
1/2 : c Butter; (1 stick)
1/2 : Sweet red pepper; diced
1 : sm Onion; finely chopped
1 : ts Butter for sauteing
1 : /2 c Buttermilk
1/2 : lb Ham; diced
3/4 : c Grated cheddar cheese
2 : c Unsifted all purpose flour
1/2 : c Yellow cornmeal
2 : 1/4 ts Baking powder
1/2 : ts Salt
1/4 : ts Black pepper
3/4 : c (4 oz) coarsely chopped ham
1 : c Plus two tablespoons grated
-Parmesan : -Parmesan cheese
3/4 : c Milk
1/3 : c Olive oil
2 : Eggs
1 : /2 ts Active dry yeast
2 : 1/ ts Sugar
3 : tb Chopped ham pieces
1/4 : c Grated Swiss cheese
5 : ts Dehydrated minced onion
1/2 : c Grated Cheddar cheese
1 : ts Paprika
5 : ts Grated Parmesan cheese
1/2 : ts Dry mustard
1/4 : ts Salt
1 : 3/4 c Bread flour
5 : ts Butter
4 : 1/2 oz Warm milk
4 : c French Bread; cubed
3 : c Cooked ham; cubed
1 : /2 c Cheddar cheese; grated
4 : tb Flour
1 : /2 ts Dijon mustard
6 : Eggs
4 : c Milk
Few : Few drops Tabasco sauce
1 : ds Worcestershire sauce
Cooking : Cooking spray
1/2 : c Red bell pepper; chopped
1/2 : c Yellow and green pepper; chp
1/4 : c Sliced mushrooms
1 : Clove garlic; minced
1 : 6" pita bread
1 : oz Ham; cut in strips
1 : oz Jarlsberg cheese; shredded
1 : tb Parsley; chopped
1 : tb Parmesan cheese; grated
Ground : Ground black pepper
2 : c Flour, to 1/ cups
1 : pk Dry yeast
1 : ts Salt
1 : c Water
1/2 : c Butter or margaarine
1 : Egg, beaten
4 : oz Ham; fully cooked, chopped
8 : oz Ricotta cheese
6 : oz Mozzarella cheese, shredded
1/4 : c Parmesan cheese, grated
4 : c Olive oil
3 : tb All-purpose flour
1 : /2 c (One 2-oz can) evaporated
-skim : -skim milk
1/8 : ts Black pepper
1/2 : ts Garlic salt; (I added)
3/4 : c (3 ounces) shredded Kraft
0: Mix all ingredients together
1: Pour into greased 1 quart casserole
2: Bake 40-45 minutes at 325 ° until omelet is set and top is golden brown
3: This recipe comes from Mary Beth Roe's Cookbook "More Family Favorites" Published by FLP Publications PO box 208 Long Prairie, Minnesota 56347 Recipe by: "More Family Favorites" Mary Beth Roe Posted to recipelu-digest by PLK1028@aol
4: com on Feb 8, 1998