KAIMUKI OMELET SOME
GOOD...
- 3 cups cooked white
rice, one or two
days old ok.
- 1/2 pound beef,
diced
(or ground beef
or chicken)
- 1/2 carrot, diced
- 1/2 onion, diced
- 3 tbs. tomato catsup
- 1/2 tsp. garlic salt
to
taste, or regular
salt (pa`akai)
- 1/2 tsp. pepper
- 3 eggs, beaten, one
at a
time
- 3 tbs. salad oil,
one fo
each egg fo
cook in da pan
- chopped chives fo
decorate
Now for some ono grinds. If
you no use
da groun beef or chicken, den dice da meat fo make easy. Take one big
iron
pan and put some oil and den brown da meat good, adding da pa`akai and
peppa fo make em taste good. Den you add the carrot an onion and cook
liddibit
more until dey come sof. Wen dey all stay cooked, tro in da catsup an
da
cooked rice an mix em up good. Take em off da heat.
Wid anudda pan, afta
it¹s heated
up, try pour each beaten egg, one by one, into da pan and try make da
egg
like one individual crepe suzette, when da egg stay firm on both sides,
brin em out and on the plate. Put some da rice filling in da middle of
da egg and wrap da egg aroun it. If you no like make individual omelet,
den make one big one and cut em into pieces. Sprinkle da chive.
You can keep da buggah
warm in one
250 degree oven...
Ono-licious wid grape
jelly on toastus.
Enjoy, Uncle Don
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