Omelet in the Jar

Since we just got back camping and I know a lot of you will head outdoors soon before school starts, thought I would share this recipe with today. When I was a teenager and would go to Girl's Camp we would make omelets in a baggie, but I guess that is not recommended practice these days. We subscribe to FamilyFun Magazine and they had a great little article about cooking in jars instead. The kids and my husband really loved making their own omelets and all of them gobbled it up. It was really easy, didn't have to bring a bunch of pans up camping and the cleanup was minimal.

Jar Cooking Method

How It's Done

1. Line the bottom of a large pot with extra jar rings (this keeps the jars from touching the bottom), fill it one third full with water, and bring the water to a boil.

2. Coat the inside of each jar with cooking spray. Have each diner add ingredients and prep his jar meal as he likes it.

3. To move the jars into and out of the water, use a pair of canning tongs or elbow-length oven mitts.

4. After your jar meal is cooked, let it cool a bit, then slip a cut-off sock top around it to serve as a holder. Be sure to tell diners to handle the jars with care.

5. Save the leftover boiled water for washing the jars after the meal

Jar Omelet

Crack 1 egg into a prepared canning jar, then beat it with a teaspoon of water (I used milk and it was fine) and a sprinkle of salt. Add 1 teaspoon of butter (I forgot the butter, still tasted great) and any omelet ingredients you like, such as shredded cheese (We decided to put the cheese on last.)diced tomatoes, herbs, green pepper, mushrooms, or ham. Screw on the lid (not too tight). Place the jar carefully in boiling water and cook for 15 minutes, or until the egg is set.

FamilyFun also had a recipe for Jar Cakes, but we did not have the chance to try yet. They say it has the taste and texture of a classic pudding cake.

Jar Cakes
Ingredients

3/4 cup flour
1/2 cup sugar
2 tablespoons cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1-1/2 teaspoons white vinegar
1 teaspoon vanilla


Instructions

Before you leave home, mix the 5 dry ingredients in a ziplock bag, and mix the 4 liquids in a jar with a screw-top lid.

At the campsite, when you're ready to make the cupcakes, pour the jar contents into the ziplock bag, seal the bag, and knead to mix the batter.

Snip a corner from the bag and squeeze out the batter, dividing it evenly among 4 prepared jars. Screw on the lids (not too tight), then carefully put the jars in rapidly boiling water.

Cook for around 35 minutes, until the cakes are mostly set but still soft in the middle. Let them cool for 10 minutes, then serve while they're still warm. Serves