Recipe - Creole Omelet

6 Fine ripe tomatoes; dipped
in boiling water to peel
1 tablespoon Butter
3 Onions; chopped
One half Clove garlic; minced
2 Stems parsley; minced
2 tablespoon Ham; minced
1 Kitchen spoon bread crumbs
Salt and pepper; black and
red, to taste

Heat a saucepan, adding butter, and when it's melted brown the onions and
bread crumbs well. Add garlic and parsley, cook a bit, add tomatoes,
chopped fine, and salt, pepper and cayenne pepper, and stew for at least 1
hour. Use as filling in omelet.

Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Apr 28, 1998