Recipe - Cheese Omelet Roll

1 cn Cream of celery soup
One fourth teaspoon Cream of tartar
6 Eggs separated
1 cup Broccoli; cooked chopped
One half pound Bacon; cooked crumbled
1 cup Cheese, cheddar shredded

Preheat oven 350F. Oil jellyroll pan (15x10); line with foil, extending 3"
beyond pan on each end. Oil and flour bottom and sides of foil. In saucepan
over medium heat, heat soup, stirring occassionally. Remvoe from heat. Beat
egg yolks. Stir some hot soup into yolks, then return to soup. Over low
heat, cook 1 minute, stirring constantly. Remove from heat. In bowl, beat
egg whites and cream of tartar until stiff peaks form. Fold soup mixture
into whites. Spread in jellyroll pan. Bake 20 minutes until puffy and
browned. Invert onto waxed paper, gently remove foil. Sprinkle with cheese,
bacon, broccoli. With aid of waxed paper, roll up jellyroll fashion,
starting at narrow side. Roll onto serving plate, serve at once.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip