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Classic Omelet
Card 1 Front of recipe RCA0009-20260629-0045
Classic Omlet
3 eggs 4 drops Tabasco
1 T. Water 1T. lightly salted butter
1/8t salt
Heat 8½" omlet pan on low heat. Beat eggs, water, salt,
tabasco together with whisk or rotary beater until mixture
begins to froth slightly. Turn heat up to medium under
pan & add 1T butter, spreading over bottom & sides
of pan as it melts. Pour in eggs and scramble
with flat side of fork until creamy & light. Spread
eggs up to rim of pan and allow to set. Fold
omlet with rubber spatula, tilt pan & slide
onto platter. Serve at once.
CAN ADD: 1/2c grated cheddar cheese or bacon bits at scrambling
stage.
Card 1 Back: blank
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# Classic Omelet
## Ingredients
- 3 eggs
- 1 Tbsp water
- 1/8 tsp salt
- 4 drops Tabasco
- 1 Tbsp lightly salted butter
## Instructions
1. Heat an 8 1/2" omelet pan on low heat.
2. Beat eggs, water, salt, and Tabasco together with a whisk or rotary beater until the mixture begins to froth slightly.
3. Turn heat up to medium under pan and add 1 Tbsp butter, spreading over bottom and sides of pan as it melts.
4. Pour in eggs and scramble with the flat side of a fork until creamy and light.
5. Spread eggs up to rim of pan and allow to set.
6. Fold omelet with rubber spatula, tilt pan, and slide onto platter.
7. Serve at once.
- **Can Add:** The card specifies an optional addition of 1/2 cup grated cheddar cheese or bacon bits, to be added at the scrambling stage (Step 4). -
Benedictine Sandwich Spread
Benedictine Sandwich Spread
from Out of Kentucky Kitchens
2 cream cheeses (6 oz)
Grated pulp of one medium cucumber
1 small grated onion
1 t. salt
Mayonnaise
Dash of Tabasco
2-3 drops green food coloring
Mash the cheeses with a fork.
Work into them the grated pulp from
a peeled, medium-sized
Back:
cucumber, first extracting the juice by
placing the pulp in a napkin and
squeezing it fairly dry. Add the onion
juice, Tabasco, salt and enough
mayonnaise to make a smooth
filling, easily spread. Lastly add food
coloring to give a faint green tinge.
Cabbage Patch says use only juice
of cucumber and onion for a
more delicate flavor.
---
# Benedictine Sandwich Spread
*From Out of Kentucky Kitchens*
## Ingredients
- 2 cream cheeses (6 oz)
- Grated pulp of one medium cucumber, peeled
- 1 small onion, grated
- 1 tsp salt
- Mayonnaise (enough to make a smooth filling)
- Dash of Tabasco
- 2–3 drops green food coloring
## Instructions
1. Mash the cream cheeses with a fork.
2. Grate the pulp of a peeled, medium-sized cucumber. Extract the juice by placing the pulp in a napkin and squeezing it fairly dry.
3. Work the grated cucumber pulp into the mashed cheese.
4. Add the onion juice, Tabasco, and salt.
5. Add enough mayonnaise to make a smooth filling that is easily spread.
6. Lastly, add green food coloring to give a faint green tinge.
> **Note — Cabbage Patch variation:** Use only the juice of the cucumber and onion (not the pulp) for a more delicate flavor.