Newspaper article THE JOURNAL RECORD

Omelet Fillings

Newspaper article THE JOURNAL RECORD

Omelet Fillings

Article excerpt

Onassis

Saut 2 or 3 large sliced onions in olive oil until soft, not browned. Add 1 jar of calamata Greek olives seeded and sliced and 1 or 2 cans of pitted black olives. These quantities are not critical. Add 2 to 3 T of fresh rosemary and simmer for about 20 to 30 minutes covered. If you used dried rosemary use about 1 T crushed. Be careful, it's easy to overdue the dried rosemary. Taste and add more if you wish.

Red Sauce:

Saut 1 lb. of pork sausage until brown. Remove and add 2 to 3 large chopped onions to sausage fat in skillet. Cook until softened, about 8 to 10 minutes. Add any kind of canned tomatoes that you like. About 3 cans. I like the diced ones with jalapenos. Add 1 T of Italian seasoning, 1 T of chili powder, (not the hot kind) and salt and pepper to taste. As you can tell, none of the proportions are too critical. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.