Chocolate and other food groups

Sundance Eggs 2 flour torillas, taco size 4 eggs 1 ts. water 1/8 ts. salt 2 ts. butter 1/4 c. chopped onion 1 medium tomato, peeled, seeded and chopped 2 Tb. green chilies, chopped and drained 1/2 c. cheese 2 Tb. taco sauce or salsa 2 Tb. sour cream, optional Heat oven to 350. Wrap tortillas in foil; bake about 5 minutes or until warm and soft. In medium bowl, combine eggs, water and salt; beat well. Melt butter in medium skillet and add eggs. Cook until eggs are almost set. Remove from heat. Place warm tortillas on large ungreased cookie sheet. Top each tortilla with 1/2 of the eggs, onions, tomato, chilies, and cheese. Bake at 350 or until cheese is melted. Top each with taco sauce and sour cream. Serves 2.

Today's recipes are a few for smaller crowds of 2 to 3 people. We used these when we were first married or only had Baby Ellen. Good for lunch too. Harvest Dinner Omelet 4 eggs 1/4 c. milk 1/8 ts. salt 1 Tb. butter 1/2 c. chopped zucchini or mushrooms 1/3 c. chopped tomato or ham 1 Tb. chopped onion 1/2 c. shredded cheese Combine eggs, milk, salt and pepper; beat well. Melt margarine in large skillet over medium-high heat. Pour egg mixture into skillet; reduce heat to low. Cook, gently lifting edges so uncooked portion flows underneath, until eggs are set but top is moist. Sprinkle other ingredients over eggs. With spatula, loosen edge of omelet and fold in half; transfer to serving platter. 2 to 3 servings.