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Ingredients

5 eggs
2 cups potatoes — cooked
1 onion — finely chopped
1 green pepper — minced

12 green olives — sliced
4 ounces lean ham — cubed

Instructions

Preheat oven to 350º. Peel and cube cooked potatoes. Beat eggs until fluffy, fold in remaining ingredients. Spray a round nonstick cake pan with cooking spray. Spoon in omelet mixture. Bake 25-30 minutes or until eggs are set. Cut into wedges to serve

2-1/2 cup finely chopped walnuts
1 cup golden raisins
2 large eggs, separated (room temperature)
2/3 cup lightly packed brown sugar
1/4 cup butter
1/3 cup sugar
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/3 cup bourbon

1. Butter and flour eight 4 to 6 ounce metal molds or pans. In a medium bowl combine 1/3 cup flour, walnuts, and raisins.

2. Heat oven to 250 degrees. In a small bowl with an electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup brown sugar; set aside.

3. In a large bowl with the same beaters, beat better, remaining 1/3 cup brown sugar and sugar until well mixed. Add egg yolks and beat well. Beat in 2/3 cup flour, baking powder, nutmeg and bourbon. Stir in floured nut mixture. Gently fold in beaten egg whites. Spoon into prepared molds. Bake one hour or until lightly browned. Cool cakes 10 minutes on white rack and remove from molds. Place in a large shallow pan. Spoon Whiskey Syrup over cakes. Let stand 2 hours, spooning syrup over cakes several times.

Whiskey Sauce

In a small saucepan, combine 1/2 cup sugar and 3/4 cup water. Heat to boiling, stirring to dissolve sugar. Remove from heat; stir in 1/2 cup whiskey.

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice. Serves 2 to 4.