Earl's Potato Omelette
- 2 med onions, peeled, sliced 6 med potatoes, peeled, boiled 2 tbs lard or
- oleo 3 eggs, beaten salt and pepper
- Directions: In a skillet, melt shortening. Saute onions until opaque.
- Slice potatoes while onions are cooking. Add potatoes to skillet. Salt and
- pepper. Add beaten eggs and turn several times with pancake turner to mix
- seasoning and eggs into onions and potatoes. Cook under medium heat until
- firm.
- u/l Earl Shelsby 1/95. U/L to NCE by Burt Ford 11/95.
- Posted to MealMaster Recipes List, Digest #152
- Date: Sat, 1 Jun 1996 16:48:24 -0500
- From: pickell@cyberspc.mb.ca (S.Pickell)
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Earlene Sharp's Carrot Cake
Categories: Cakes
Yield: 1 Cake
--------------------------------CARROT CAKE--------------------------------
1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
1 1/2 ts Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple
-----------------------------CREAM CHEESE ICING-----------------------------
16 oz Cream cheese
1 1/2 c Confectioners sugar
1 ts Vanilla
Beat together oil, sugar, and eggs until well-combined. In a separate bowl,
sift together flour, baking soda, salt and cinnamon; add to sugar and egg
mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and
pineapple. Mix until well-blended. Pour batter into a greased and floured
9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on
cake rack; remove pan. Cover with cream cheese icing and garnish with
grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream
cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.
---------- Recipe via Meal-Master (tm) v8.05
Title: Earlene Sharp's Carrot Cake
Categories: Cakes
Yield: 1 Cake
--------------------------------CARROT CAKE--------------------------------
1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
1 1/2 ts Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple
-----------------------------CREAM CHEESE ICING-----------------------------
16 oz Cream cheese
1 1/2 c Confectioners sugar
1 ts Vanilla
Beat together oil, sugar, and eggs until well-combined. In a separate bowl,
sift together flour, baking soda, salt and cinnamon; add to sugar and egg
mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and
pineapple. Mix until well-blended. Pour batter into a greased and floured
9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on
cake rack; remove pan. Cover with cream cheese icing and garnish with
grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream
cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.
