“Kitchen Krafts,” Friend, Aug. 1992, 27
1 package (24 ounces/680 g) frozen chopped potatoes with onions and green peppers
1/8 teaspoon salt
3–4 tablespoons olive oil
Cook the potatoes according to the package directions.
Beat the eggs in a large bowl, stir in the salt, then mix in the potatoes.
Heat the olive oil in a large skillet. Pour in the potato and egg mixture. Cook over low heat until the bottom of the mixture is lightly browned. With an adult’s help, carefully turn the omelet over to cook the other side.
1 cup peeled and finely chopped tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/3 cup finely chopped cucumber
1/4 cup finely chopped onion
1/8 teaspoon garlic powder
2 tablespoons vinegar
3 tablespoons olive oil
1/2 teaspoon salt
2 cups tomato juice
1/2 cup dried bread crumbs
Mix all the ingredients together.
Chill for about two hours.
Serve cold gazpacho as a refreshing drink or soup.
1/2 cup sugar
1 package (4.4 ounces/125 g) custard dessert mix
2 2/3 cups milk
Sprinkle sugar evenly on the bottom of a one-quart casserole dish.
Place it in a 400° F (205° C) oven for 15 minutes or until the sugar melts and turns a light brown.
Put the custard mix into a saucepan and stir in the milk. Cook according to the package directions.
Pour the hot custard over the caramelized sugar. Cool, then refrigerate for four hours or overnight.
Unmold onto a serving dish.