OmletsinthebagFluffyMainPancakes - The Church of God Prison Ministry Team

Omelets In A Bag

INGREDIENTS:
2 large eggs
cheeses
ham
onion
green pepper
tomato
hash browns
salsa

DIRECTIONS:
1. Crack 2 large eggs into a quart-size freezer bag and shake.
2. Add a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hashbrowns, salsa, etc.
3. Shake it up, make sure to get the air out of the bag and zip it up.
4. Place the bag into rolling, boiling water for exactly 13 minutes.
5. You can usually cook 6-8 omelets in a large pot. (If you have
bags with different ingredients, write them on the bag with permanent marker) Open the bags and the omelet will roll out easily.

Puffy Maine Pancakes
INGREDIENTS
2 large eggs, lightly beaten (TRY 6 EGGS TOO )
1/2 cup all-purpose flour
1/2 cup milk
1 pinch salt
1 pinch freshly grated nutmeg
3 tablespoons unsalted butter
Confectioners' sugar, for dusting
DIRECTIONS:ЕЕ..
Heat oven to 425 degrees F. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately. Yield: 4 servings
3.- Still Hungry?
These pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking. We used an individual crepe pan, but you can make one twelve-inch pancake in a cast-iron skillet and serve it cut into wedges.