Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Tuesday, June 5, 2012

Omelet In a Bag

Recipe from Colleen Smith

  • 2 large eggs
  • diced ham
  • chopped green onion
  • chopped green pepper
  • chopped tomato
  • hash browns
  • salsa
  • 1 plastic storage bag
Crack the two eggs into the bag, shake to combine. Knead the bag to make sure the eggs are well mixed. You can put avariety of ingredients or what ever you wish for your omelet in a bag. Each guest adds the prepared ingredients of their choice in their bag and shakes it. Seal the bag making sure to get all of the air out of the bag and that the ingredients are in the bottom of the bag. Place the sealed bag into a large pot of boiling water for 13 minutes. You can cook up to 6-8 bags at a time in the large pot of boiling water.

To eat, simply open the bag and the omelet will roll easily out of the bag.

Monday, June 4, 2012


5 1/2 cups of warm water
3 Tablespoons of Dry Active Yeast
2 Tablespoons Salt
3 Tablespoons Sugar
11 cups A/P Flour

Combine the first four ingredients in bowl of stand mixer.
Start the mixer and add the flour. Blend until combined and dough has come together.
Turn the dough into a large bowl that has been sprayed with an oil spray "PAM". Make sure the bowl will be large enough for a doubling in volume.

Let dough rest in a warm place for about an hour until the dough has doubled in size.

Spray 4 loaf pans with "PAM" and divide the dough equally into the four pans. Allow the dough to rise to the top of the pan (about 45 minutes)

Bake at 350 degrees for 45 minutes. Brush top of bread with melted butter about 10 minutes before baking is completed.

Turn out onto a cooling rack and allow to cool completely.