Chicken and Spinach Omelet Recipe Amish Cooking Recipes

Heat 1 tsp. oil in a medium nonstick sauté pan. Sauté chicken and onion until lightly browned. Add spinach, mushrooms and bean sprouts. Cook 3-5 minutes. Add remaining oil to another sauté pan. In small bowl stir soy sauce, Worcestershire sauce, vinegar and seasoning into egg, then pour into sauté pan. Cook until almost set. Spoon vegetables onto half of omelet. Fold over and cook 1 additional minute. Serves 2

1/2 cup egg
2 oz. chicken, diced
10 cups spinach
4 cups sliced mushrooms
3 cups bean sprouts
1½ cups onions, diced
1-1/3 tsp. olive oil, divided
1 Tbsp. soy sauce
1/2 tsp. Worcestershire sauce
2 Tbsp. vinegar
1/8 tsp chili powder
1/8 tsp. cayenne pepper
1/8 tsp. celery salt

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When Norman and Marlena Miller, along with the entire Evart, MI Amish community, set out to compile their family favorites, they did so with a song and plenty of inspirations. And that's exactly the recipe they used for Cooking With Praise. This cookbook has a delicious spread of Amish favorites: Potato Salad, Poor Man's Steak, Tator-Tot Casserole, and Oreo Pudding, to name a few. Then there are the seven sections for those who watch their diet. Then like a good cook who adds a pinch of this and a dash of that, bringing the taste to perfection, the Millers have added hymns and inspirational thoughts throughout. Cooking With Praise is ready for your table and your guests. 450 recipes. 254 pages. Spiral bound with laminated covers. Fully indexed.
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