71 Years Ago Today… Peanut Butter Omelet!

PM, March 17, 1943


Sour Cream Pie

Mix sugar, spices, salt, and flour. Add sour cream, stir, and heat over hot water until thickened. Cover and cook 15 minutes. Pour mixture slowly into Well beaten eggs, and cook over hot water three or four minutes. Stir in the vanilla, and pour into baked pastry shell. Cool before serving.

Peanut Butter Omelet

4 eggs
dash pepper
1/4 cup dilute evap. milk
cup peanut butter
2 tablespoons fat
1/4 teaspoon salt

Beat eggs until light with salt, pep- per, and one-fourth cup dilute evaporated milk. Pour mixture into melted fat, and cook slowly until firm. Spread with peanut butter softened with remaining milk, and fold.

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