The following simple recipe for Rice Omelet is from Good HouseKeeping’s Book of Menus, Recipes, and Household Discoveries (253 pages, copyright 1925, now in public domain). That is one of the 11 bonus books included in the 2005-2023 edition of the waterproof SurvivalBlog Archive USB stick.
Ingredients
- 4 eggs
- 1/4 teaspoonful paprika
- 1 teaspoonful salt
- 1/2 cupful cooked rice
- 1/8 teaspoonful pepper
- 2 tablespoonfuls chili sauce
- 2 tablespoonfuls bacon fat
Directions
Beat the yolks of the eggs until lemon-colored; add the seasoning, rice, and chili sauce. Mix well and fold in the stiffly beaten egg whites and turn into a frying pan or omelet pan in which the bacon fat has been melted. Cook slowly until delicately browned on the bottom, then set in a 300-degree F. oven until the top has set. Loosen the edges with a knife or spatula, and fold over. Turn out on a hot platter.
SERVING
Serve at once. Enough to serve four.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!