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generous one fourth cup of egg mixture into skillet lifting and tilting pan to create a thin, even layer. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions, can reach hot pan surface, tilting pan and moving as necessary. When top is thickened and no visible liquid egg remains, spread with one tablespoon marmalade, and fold into quarters. Remove to serving dish. Top each with one fourth cup raspberries, and garnish with whipped topping, if desired.
Hint: To keep omelets warm, place on oven proof platter 200 degree oven for up to 30 minutes.
Swabbie’s Quick
Crab Soup
(Makes 8 cups)
2 (19 oz.) cans baked
potato w/bacon bits and
chives soup
2 cups fresh crab meat
4 tablespoons unsalted
butter
1 teaspoon dill weed
2 hard-cooked egg whites,
chopped
1/4 teaspoon black pepper
Dash of cayenne pepper
Combine soup and the remaining ingredients in a boiler; Cook over low heat for 20 minutes. Serve with crackers or bread.
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