Recipe of the Week! PDF Print E-mail

 

 

 

MEXICAN FRITTATA

 

1 TBSP CANOLA OR VEGETABLE OIL

1 MED ONION, DICED

1 CLOVE GARLIC, MINCED

1 MED GREEN PEPPER, DICED

1 SMALL TOMATO, DICED

1 (4OZ) CAN DICED GREEN CHILIES

6 LARGE EGGS

2 TBSP MILK

½ TSP CHILI POWDER

¼ TSP GROUND CUMIN

½ TSP SALT

¼ TSP PEPPER

½ C GRATED MONTEREY JACK CHEESE, SHREDDED

PURCHASED SALSA

 

IN A LARGE OVENPROOF SKILLET, HEAT OIL.  ADD ONION, GREEN PEPPER, AND GARLIC.  SAUTE FOR 3 MINUTES OR UNTIL ONION ARE SOFTENED AND PEPPERS ARE TENDER.  ADD TOMATO AND DICED GREEN CHILIES.  SAUTE FOR 3 MORE MINUTES.  IN ANOTHER BOWL BEAT EGGS WITH MILK, CHILI POWDER, CUMIN, SALT AND PEPPER.  POUR EGG MIXTURE OVER VEGETABLES IN SKILLET.  REDUCE HEAT TO MEDIUM LOW, AND COOK UNTIL EGGS ARE ALMOST SET.  THIS TAKES 10-12 MINUTES.  SPRINKLE WITH CHEESE AND PLACE UNDER BROILER FOR ABOUT 2-3 MINUTES OR UNTIL CHEESE IS MELTED AND EGGS ARE SET.  COOL FOR 5 MINUTES AND CUT INTO WEDGES TO SERVE.  SERVE WITH SALSA. 

 

 

 

MOM'S PICKLED EGGS

2 CAN SLICED OR WHOLE BEETS UNDRAINED
1 DOZ EGGS, HARD BOILED AND PEELED
¼ C SUGAR
1 C CIDER VINEGAR

*PLACE ALL IN A LARGE CONTAINER. MAKE SURE EGGS ARE COVERED. LET PICKLE FOR SEVERAL DAYS.

Mrs. Cross (Lisa's Mom) 
 

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