7. A Vintage Recipe   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html Over 1200 wonderful   
   vintage recipes are listed.   
      
   Marc S. wanted to share this recipe, saying, "With a glass of white wine, you   
   will be thrilled with this dish." PROVENCE INSPIRED OMELETTE   
      
   DISH SHOULD BE PREPARED FOR FOUR TO SIX   
   TWO EGGS PER PERSON   
      
   SAUT+ëE YOUR CHOICE OF ONIONS, RED/ORANGE PEPPERS, MUSHROOMS (GOURMET   
   SELECTION) IN SWEET BUTTER AND EXTRA VIRGIN OLIVE OIL.  USE YOUR   
   IMAGINATION AND USE WHATEVER OTHER INGRIDIENTS INSPIRE YOU.  USE   
   GARLIC, MINCED, IF YOU WANT THE ADDED FLAVOR.   
   BE SURE TO USE A FRYING PAN, WHICH WILL ALLOW YOU TO MOUND THE DISH AS YOU   
   COOK.NOT TOO LARGE.  SET YOUR OVEN TO BROIL.   
      
   WHEN THE MIXTURE OF VEGTABLES GIVES A SAVORY AROMA, MIX IN THE WELL   
   WISKED EGGS.  BE SURE TO ADD PEPPER AND SALT TO TASTE BEFORE YOU ADD   
   THE EGGS.  SET THE BURNER TO MEDIUM HIGH AFTER THE VEGTABLE MIXTURE   
   IS READY.  POUR IN YOUR EGGS AND, USING A FOLK, CONTINUE TO WORK EGGS TO   
   ASSURE A MOUND EFFECT BUT DONCÇÖT OVER COOK THE EGGS.  EGGS SHOULD LOOK LIKE   
   THE ALPS.  TAKE THE PAN OFF THE BURNER AND GENEROUSLY ADD   
   BOURSIN CHEESE (HERBS AND GARLIC) OVER THE ENTIRE DISH.DONCÇÖT BE   
   STINGY.   
      
   PLACE THE PAN UNDER THE BROILER AND CLOSELY WATCH AS EGGS BROWN TO  A   
   GOLDEN COLOR.  IF THE EGGS WERE MOIST WHEN YOU PLACED THE PAN UNDER   
   THE BROILER, THEY SHOULD FINISH COOKING IN THE OVEN.   
      
   SERVE A GENEROUS PORTION TO EACH GUEST WITH CRISP BACON AND TOASTED   
   FRENCH BREAD.  SALSA IS A GOOD ACCOMPANIMENT.  OF COURSE, SERVE A   
   GOOD FRENCH CHARDONAY.  BON APP+ëTIT!!   
      
   MARC K. S."   
      
   Thanks, Marc!   
      
   ----   
      
   Susan O. had requested a Chicken/Rice/Vermicelli Pilaf recipe, and quite a few   
   readers responded.  Susan writes: "I would like to thank you for posting my   
   request for the Chicken and Rice/Vermicelli Pilaf recipe.  I'd like to also   
   say I am grateful for the replies it solicited.  One person recommended   
   checking the Rice-A-Roni website for similar recipes (good advice, I had not   
   thought of that and have begun to search).  And in the newsletter I received   
   today, Susan N offered a couple of recipes I might try combining.  They sound   
   good, and I will certainly experiment.  Many thanks to all of you for taking   
   the time to help with this search.  Best wishes, Susan O."   
      
   ----   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)