General tips

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Apple-Cheddar Omelet

	Category	Breakfast Recipes
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Ingredients And Procedures

4 sl Bacon -- chopped

1 can cheddar cheese soup

8 Eggs

1/3 cup Milk -- whole

1 sm Apple; peeled -- chopped

1 cup Cheese, Cheddar -- shredded

about 4 ounces 1/8 teaspoon Pepper, black -- ground

Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and bubling. Stir once. Let stand, covered, while preparing omelets. Brush 1 teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncook portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon. Campbell's Recipes

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<h1>Apple-Cheddar Omelet</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 sl Bacon -- chopped <P>1 can cheddar cheese soup <P>8 Eggs <P>1/3 cup Milk -- whole <P>1 sm Apple; peeled -- chopped <P>1 cup Cheese, Cheddar -- shredded <P>about 4 ounces 1/8 teaspoon Pepper, black -- ground <P><P>Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and bubling. Stir once. Let stand, covered, while preparing omelets. Brush 1 teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncook portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon. Campbell's Recipes <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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