An Omelete in a Bag?

This recipe appeared in my in-box today. I have NOT tried it, but it came with photos, so looks like it works.

ZIPLOC OMELET

(This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet.)

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes]. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece...

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you've got a nice omelete for a quick breakfast.

Quick tip for bad trash bags

Not long ago I bought a roll of tall kitchen bags that were terrible! Every time I tried to separate the bags at the end where two "tops" join, they'd tear straight down, rendering the bags useless.

I wrote to Glad and they sent me a coupon for new ones, but I have a hard time throwing anything away. I started opening them with a scissors, trying to follow the dotted line, but they still tore when I tried to open them.

Then I noticed my paper cutter sitting there. Now I slice off the offending parts and the bags work fine... no little cuts and tears on the top to start a downward tear.

Better Fried Chicken Recipe

For the last hundred years (at least) I've been frying chicken the same old way... but recently I've made some changes, and the difference in taste is amazing.

First I cut up the pieces, removing the tip from the wing and cutting the breast in two so it can cook faster. Usually I remove the bone as well. Often I remove the skin from all but the legs.

Next, in a deep, narrow bowl I combine milk, an egg, and spices... salt, pepper, garlic, sage, and my new one: oregano. I don't know what possessed me to sprinkle in oregano one night, but it made all the difference!

I coat the chicken and then let it sit in this mixture, marinating, for an hour or two - or longer. Depends on how long before dinner I think to go get it done.

When it's time to fry, I put about 3 heaping tablespoons full of flour in a bowl and add those same spices again, plus about 1/2 teaspoon of paprika ... then dredge each piece before putting it in the pan.

I don't use a lot of oil - perhaps 1/4" in the bottom of the iron skillet - and I do get the oil hot before adding the chicken.

Fry on medium heat - keeping an eye on things and turning the pieces often.

If you like this, keep playing with other spices you like. Who knows, one day you might accidentally stumble into Colonel Sander's recipe!