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Catholic Recipe: Cheese Omelet with Spanish Sauce

    INGREDIENTS

  • 2 Tablespoons quick-cooking tapioca
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup milk
  • 1 Tablespoon butter
  • 1/2 cup grated American cheese (or cheddar)
  • 4 eggs, separated
  • Details

  • Serves: 4-6
  • Prep Time: 45 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

The Spanish sauce over this cheese omelet is a zesty addition.

DIRECTIONS

Combine tapioca, salt, pepper, and milk in saucepan. Place over medium heat; cook until mixture comes to full boil, stirring constantly. Add butter and cheese; stir until cheese is melted. Remove from heat; allow to cool slightly while beating eggs. Beat egg whites until stiff. Beat egg yolks until thick and lemon-colored. Add tapioca mixture to egg yolks; mix well. Fold into egg whites. Turn into hot, buttered 10-inch skillet. Cook over low heat 3 minutes. Then bake at 350° for 15 minutes. Omelet is sufficiently cooked when a knife inserted comes out clean. Cut across at right angles to handle of pan, being careful not to cut all the way through. Fold carefully from handle to opposite side; serve on hot platter with Spanish Sauce. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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