MUSHROOM AND SWISS CHEESE OMELETTES
Low Carb

2 Tablespoons, divided Butter
4 ounces *Mushrooms, sliced
1/4 cup Finely chopped red onion
2 cloves Garlic, chopped
1/2 teaspoon Dried thyme
1/2 teaspoon Grainy Dijon mustard
To taste Salt
To taste Pepper
6 Eggs
1/4 cup Chopped fresh parsley
3/4 cup, divided Shredded Swiss cheese

Melt 1 Tablespoon butter in a small nonstick skillet over medium-high heat; saut? mushrooms, onion, garlic and thyme 4 minutes, until tender. Stir in mustard and season with salt and pepper; transfer to a bowl.

In medium bowl, whisk eggs, parsley and 1/4 cup cheese until mixed. In skillet, melt 1/2 tablespoon butter over medium-high heat and add half the egg mixture. Tilt skillet or spread eggs to cover bottom. Cook until set, lifting omelette with rubber spatula to allow uncooked egg to flow underneath.

Top omelette with 1/4 cup shredded cheese and half the mushroom mixture. Fold up filled portion over center of omelette and roll it out onto serving plate. Repeat with remaining butter, egg mixture, cheese and mushroom mixture.

Yield: 2 servings

Nutritional information per serving:
Total carbohydrates per serving: 19 grams protein: 39 grams; fat: 42 grams; calories: 611

*White mushrooms are fine in this recipe, but more exotic varieties, such as morel, shitake or cremini, would be even tastier.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

SODA FOUNTAIN PIE

1 1/2 cups Crushed sugar cones (about 12)
1/2 cup Butter or margarine, melted
1/4 cup Granulated sugar
3 1/2 cups Fresh strawberries, divided
1 quart Vanilla ice cream, softened
1/3 cup Malted milk powder
1 1/2 cups Fudge ice cream topping, softened
Optional:
Additional strawberries

Combine crushed sugar cones, butter and sugar. Press onto the bottom and up the sides of an ungreased 10-inch pie plate. Freeze.

Place 3 cups of strawberries in a blender or food processor; cover and puree. Chop the remaining strawberries. Place pureed and chopped strawberries in a large bowl.

Add ice cream and malted milk powder; stir to blend. Pour into prepared crust.

Cover and freeze overnight.

Spread fudge topping over the pie to within 1 inch of the edge; freeze for at least 2 hours.

Remove from the freezer 20 minutes before serving.

Garnish with additional berries if desired.

Yield: 8-10 servings

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

1 cup Thinly sliced zucchini
1/2 cup Sliced fresh mushrooms
1/2 clove Garlic, minced
1 Tablespooon Sesame oil
1 1/2 teaspoons Minced fresh basil
To taste Salt
To taste Seasoned pepper
1/2 medium Tomato, peeled and diced
5 Tablespoons + 1 teaspoon Grated fresh Parmesan cheese
1 Tablespoon Crushed croutons

Prepare (clean and slice) zucchini and mushrooms; set aside.

Saute garlic in sesame oil until transparent. Add zucchini and mushrooms, basil and seasonings. Mix well and saute for 3 to 4 minutes. Add tomatoes and continue sauteing until vegetables are crisp tender.

Sprinkle with Parmesan cheese and crushed croutons.

Yield: 2 servings

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley