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Surely it is not wrong for us to think and talk about Heaven. I like to find out all I can about it. I expect to live there through all eternity. If I were going to dwell in any place in this country, if I were going to make it my home, I would inquire about its climate, about the neighbors I would have – about everything, in fact, that I could learn concerning it. If soon you were going to emigrate, that is the way you would feel. Well, we are all going to emigrate in a very little while. We are going to spend eternity in another world… Is it not natural that we should look and listen and try to find out who is already there and what is the route to take?
D.L. Moody

Country Omelet

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Eggs 6 Servings

INGREDIENTS

2 c Potatoes; cooked, peeled & sliced
1 md Onion; sliced thin
1 tb Bacon drippings
1 c Cooked; diced ham, bacon or sausage
7 lg Eggs
2 tb Milk
1 ts Salt
1 ds Black pepper
1 ds Nutmeg or your favorite herb
Parsley

INSTRUCTIONS

Over medium heat brown onions & potatoes in bacon drippings using a 10-inch
straight-side skillet. Turn occasionally to brown on all sides. Reduce heat
slightly & sprinkle meat on top of potatoes. Beat eggs, milk, salt, pepper
& nutmeg together. Pour over potato mixture. Cover & cook about 10 minutes
until eggs are set & puffy around edges. Occasionally remove lid, tilt pan
& slip spatula around side of pan to let uncooked eggs flow to the bottom.
Serve from pan or gently slide onto serving plate. Garnish with sprigs of
parsley. Yields 6-8 servings.
MRS. THOMAS IGOU
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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