Make It In A Baggie



1/2 cup soy sauce,  1/4 cup of powdered
sugar,  2 Tbsp. chopped green onion, 
2 Tbsp. chopped sushi  ginger with juice,
crushed red pepper, 1 clove garlic crushed,
1 pkg. 8 oz.cream cheese and toasted sesame
seed. Put ingredients in a baggie and squeeze
to mix.  Add the block of cream cheese.  some-
times I cut it in two pieces.



Let stand in the refrigerator for 24 hours, turning occasionally
but 2-3 days is good too. Let the liquid drain off and press with
toasted sesame seed.  Serve with rice crackers.

 When you live in a resort area, there are always friends and family visiting.  This recipe was given to me by my friend, Lorna Kramer and I use it more often than any single recipe because people like it and it is so easy. People often ask,
what is this, tuna?  It has a great flavor with soy sauce and
the ginger but difficult to define the cream cheese.



Place sealed baggies in boiling water
for 10 minutes (longer for high altitude).
I usually cut the baggie with scissors and
roll the omelet on to the plate.

 This is an easy way to serve breakfast.  Everyone's omelet is ready at the same time.  For those who don't like mushrooms or garlic or tomato, a no brainer.  I serve red and green sauce on the side but sometimes I just make it Huevos Rancheros style, Italian or use leftover veggies.  No oil or grease - low cal.

Put a selection of everything you can imagine that goes into
an omelet out - buffet style.  Write the person's name on the
baggie because they all look the same after cooking and let
everyone select their condiments. Pour 1/2 to 3/4 cup of eggs
(mixed with a fork and a little salt added) on top. Squeeze with

fingers to mix and seal.

I 

Reheat leftovers and serve over baby spinach, topped
with green sauce -  for lunch.