Mashed Potato Omelet

Ever wonder what to do with leftover mashed potatoes?  Try this recipe next time you have a cup left.  You can also add in some chopped ham and your favorite vegetables for a quick 'dinner' omelet.

MASHED POTATO OMELET 

    4 eggs
    1 cupful of mashed potatoes
    1 tablespoon olive oil
    1 tablespoonful of chopped parsley

    1/2 cup shredded cheddar cheese

    1/4 cup onion, chopped
    salt and pepper, to taste

Beat the eggs until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add half of the parsley, cheese, onion, salt and pepper. Put the olive oil saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a spatula. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. Sprinkle with the remaining parsley and serve.

Lentil Soup

On a cold winter day, nothing tastes better than a bowl of hearty soup.  Here's a simple recipe that is both quick and tasty.

Lentil Soup

1 pint of dry lentils
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped red pepper
1/2 cup ham, chopped
salt - to taste
1 cup chicken or vegetable broth

Soak a pint of dry lentils for two hours; put them in a saucepan; add two quarts of cold water, onion, celery, salt, pepper and ham. Boil gently for three hours; add chicken (or vegetable) broth.  If needed, add a little more hot water, if the quantity has been reduced by boiling.  Make the soup as thick or as thin as you desire.  Taste for seasoning, adding salt/pepper as needed and serve with croutons.