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1 SUPPLEMENT TO McHENRY PLAINDEALER - PAGE • -WEDNESDAY. FEBRUARY 21, 1»?9 4Country Omelet9: savory creation from leftovers! What to do with leftovers? Create a savory omelet for a hearty meal anytime of day. This "Open-Faced Country Omelet" is tasty,- nutritious and a great way to disguise leftovers cleverly. Made in a fry pan lined with an interior like Premium Wear-Ever lined with Sil- verStone, you need a minimum of cooking oil-- just enough to saute the on­ ions and potatoes--a boon to the diet-conscious. And there's never any need to worry about sticking, as the omelet will slide neatly out of the pan onto a serving platter. COUNTRY OMELET 2 cups cooked, peeled and sliced potatoes SUN Authentic Western Wear & Indian Jewelry 3321 W. ELM ST.-McHENRY, ILL. «15-385-lS33 HOURS: Mon.-Thurs. 10-6, Fri. 10-9, Sat. 10-6 w $ BLIZZARD BONUS BONANZA tSs2_ SAVINGS "60%. • Shirts •Blouses •Boots •Jewelry • Goose Down Vests & Jackets (Sizes L & XL) • Lined Leather Vests & Jackets • Corduroy & Denim Lined Jackets ^ARIZONA SUN \M// TURN LEFTOVERS INTO A TREAT! Combine last night's ham and cold potatoes with onions and eggs in an "Open-Faced Country Omelet." It's ewy to malpe and never sticks to the pan when you use Premium Wear-Ever with SilverStone. DON'T MISS IT! FEBRUARY 21, 22,23r 24 WEDNESDAY THRU SATURDAY *' vis* HURRY I MANY ONE-OF-A-KIND BARGAINS 1 medium onion, thinly sliced 1 tablespoon bacon drippings, butter or shortening 1 cup cooked and diced ham, bacon or sausage 7 large eggs 2 tablespoons milk 1 teaspoon salt Dash pepper Dash nutmeg Parsley Over medium-high heat, brown potatoes and onions in bacon drippings using a 10- inch Premium Wear-Ever BLIZZAFSP &9MUS POTLARIZA1 TOURS. FEB. 22 thru SAT. FEB. 24 INCRENBE SAVINGS on Winter Wears IN Alt PFMENL I /ITVAWEP, I X THAW 'A THALE, & iU\ «r CHARfrE IT ON YOVK AMfElCAN EXPI2ES^ MASTW^CH^ pROUHAHA CHAR<*e C>R»V15A CARD. with SilverStone straight- sided fry pan; turn occasion­ ally to brown on all sides (about 15-20 minutes). Re­ duce heat to medium. Sprinkle ham on top. Beat together eggs* milk, salt, pepper, nutmeg; pour over potato mixture; cover. Dur­ ing cooking, occasionally remove cover; tilt pan; slip plastic spatula around side of pan to allow uncooked egg mixture to flo\$ to the bot­ tom. Cook until eggs are set and omelet puffy around the edges (about 10 minutes). Serve from pan or gently slide onto serving plate. Gar­ nish with sprigs of parsley. Cut in pie-shaped wedges. Makes 6-8 servings. Be creative with this kind of omelet -- use leftover cooked bacon, or ham or sausage meat and as many cold boiled potatoes as you have on hand. TANGY TUNA CASSEROLE 1 11-Os. can Japanese Mandarin Oranges 1 8-Oz. package macaroni S Tsp. butter 2 Medium onions, sliced 2 Green peppers, chopped 3 Tbs. flour V» Cup milk 1 Tsp. salt Vfc Tsp. pepper 2 Tbs. white vermouth 2 Tbs. lemon juice ^4 Cup grated cheddar cheese I 7-Oz. Can tuna, drained and mashed H Cup chopped walnuts Drain and save syrup from Mandarin Oranges. Cook macaroni according to pack­ age directions, drain and set aside. Melt 2 tablespoons butter in a skillet, add onions and peppers, saute until on­ ions are transparent. Toss into macaroni. Melt remain­ ing butter in a saucepan, stir in flour, when mixture bub­ bles, stir in Vi cup Mandarin Orange syrup and aU of the milk. Cook until thickened, stirring constantly. Add salt, pepper, vermouth, lemon juice, lA cup of cheese, tuna and Mandarin Oranges (re­ serve 4 for garnish). Mix ev­ erything with macaroni and turn into a buttered cas­ serole. Sprinkle top with re­ maining cheese and walnuts. Bake at 375°F 25 to 30 min­ utes. Serves 4-6. "It usually takes more than three weeks to prepare a good impromptu speech." Mark Twain