Denver Omelet

1/2 C diced, cooked ham
1/4 C chopped green bell pepper
1/4 C sliced fresh mushrooms
1 green onion, sliced
1 T butter or margarine
3 eggs
2 T water
1/8 t salt
dash cayenne pepper
1/3 C (1 ounce) cheddar cheese, shredded


Set skillet temperature to 300 degrees F. Add ham, green bell pepper, mushrooms, onions and butter. Saute 2 minutes, stirring frequently. Arrange vegetables in a n even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half and then gently fold each part in half. Gently lift omelets with wide spatula.

Zucchini Casserole

1 C cooked rice
1 medium onion - chopped fine
1/2 lb. grated cheddar cheese
2 cans mushroom soup
6 medium zucchini squash - cup up with skin


Saute zucchini in butter until soft and browned lightly. Mix all ingredients together and put in buttered casserole (2 1/2 qt.) dish. Bake 1 hour at 350 degrees F.

Baked Beans

4 (16-ounce)cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 C molasses
1 C BBQ sauce
2 T yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed
Salt and freshly ground black pepper


Preheat oven to 350 Degrees F. In a large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon and a third of the onions. Add some salt and pepper to taste. Pour beans in a 9x13 inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.

Roasted Red Pepper and Tomato Soup

1 t olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped (I used canned tomatoes and it turned out great)
1 1/2 t dried thyme
2 t paprika
1/8 t white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
2 T butter
1 1/2 T all-purpose flour
6 T sour cream


Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then the peel will come right off and core and seeds will fall out. Peel, core and chop peppers. Reserve one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper. Bring to boil, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Sweet Shredded Pork

3lb. pork roast
5 oz. salsa
20 oz Dr. Pepper
1 c. brown sugar


Place pork in crock pot and fill it 1/2 way up (the pork) with water. Cook on high for 5 hours. Drain off water. Cut pork into thirds. Mix together sauce ingredients and pour over pork. Cook an additional 3 hours on high. Shred pork with forks and leave it on low until ready to serve.

Serve as a burrito, taco, or salad.

Gooey Butter Cake

1 Stick melted butter or margarine
5 Eggs
1 Yellow Cake Mix
8 oz Softened Cream Cheese
1 Pound Powdered Sugar


Combine 1 stick of melted butter, 2 eggs, and 1 yellow cake mix. Mix well. Spread into greased 9x13 cake pan.

Mix softened cream cheese, remaining 3 eggs, and powdered sugar until smooth. Pour over crust.

Bake at 350 degrees F for 30-40 minutes (less time will make it more gooey, more time will make it more cakey). Sprinkle warm cake with powdered sugar and serve.

Chicken Sandwiches

1 C Mayonnaise
1 C Miracle Whip
1/2 C Ranch
4 C Chicken cooked, chopped

Following to taste:
Apple peeled, chopped (any sweet apple)
Celery sliced
Almond Slivers
Grapes (seedless) cut in half (either red or green, red tends to be sweeter)
salt and pepper (optional)


Mix all ingredients together and serve on croissants. May add a leaf of lettuce.