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.