Rancher's Omelet

6 bacon slices, diced

2 tbsp onion finely chopped

1 cup potatoes- grated raw

6 eggs beaten

1/2 salt

1/8 tsp pepper

dash hot sauce

2 tbsp parsley minced

Fry bacon until crisp,

drain all but 2 tbsp drippings,

add potatoes & onions Cook until light brown

Pour eggs into skillet,

add salt, pepper & hot sauce

Lift up edges with spatula to let uncooked egg mixture slide underneath

When firm, sprinkle with bacon & parsley Fold omelet in half & serve

Hearty Omelet<

For Breakfast, lunch, or dinner.

Saute in butter:

1 small onion, diced

1/2 small green pepper, diced

1 stalk clery, diced

When almost done, add:

1 cup sliced fresh mushrooms

1 medium tomato, diced

When all ingredients are cooked, set aside

Grate about 1 cup cheddar chese

Beat together:

6 eggs

6 T water

Put 1/3 egg mixture in a medium hot, buttered pan and fry like any omelet

When it is time to fold omelet over,

add 1/3 sauteed ingredients and sprinkle with 1/3 cheese

Fold over and fry another minute or so.

Repeat process two more times.

Makes three omelets

Sinful Potatoes !

1/2 lb. bacon

2 lbs. frozen hash-brown potatoes (thawed)

1/2 C. finely chopped onion.

2 C. mayo.

1 lb. velvetta cheese.

melt cheese.

cook bacon crisp.

cook onion in bacon grease and drain.

mix potatoes, cheese, mayo., onion.

grease 9x12 baking dish.

add potato mixture.

crumble bacon over top.

bake at 350 for 35 - 40 min.

Nancy McElwain