"prarie Buzzard" Chili Omelet Recipe

"prarie Buzzard" Chili Omelet Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:

OMELET
4 large: Eggs -=OR=-,
1 tbsp: Margarine,
7 ounce: Egg product,
6 ounce: Turkey Chili,
1 tbsp: Water,
1 1/2 ounce: Sour cream,
1 tbsp: Butter -=OR=-,
2: Green onions,

TURKEY CHILI
1/4 cup: Vegetable oil,
1/2 tsp: Crushed red peppers,
2 cup: Onion, chopped
1/8 tsp: Hot pepper sauce,
2 centiliter: Garlic, minced
1 ounce: Canned diced green peppers,
1 tbsp: Chili powder,
28 ounce: Can peeled whole tomatoes,
1 tsp: Ground oregano,
2 tsp: Salt,
1 tsp: Ground cumin,
4 cup: Turkey meat, cooked B
B OMELET: Beat eggs with water.,

Directions:

In 10-inch skillet, melt butter; pour in egg mixture. Cook over
medium-high heat. As mixture begins to set around edges, gently lift
portions so uncooked eggs can flow to the bottom. Lower heat; cook
until almost set. Add 4 1/2 ounces Turkey Chili. Fold over and and
slide onto serving plate. Garnish with remaining chili, sour cream
and green onions. Serves 1.

TURKEY CHILI: Heat oil. Add onions and garlic and cook until limp. Add
chili powder, oregano, cumin, red pepper, hot pepper sauce, green
peppers, tomatoes and salt. Simmer for 15 minutes. Add cooked turkey
meat and simmer 10 minutes more. Makes 1 1/2 quarts.

Presented by: California Farmer, a trade journal for farmers only,
5/95. From: Larry Luttrop
Submitted By NANCY OBRION On 10-09-95


Source from luhu.jp