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Breakfast Casserole
DoLores Kounovsky
9
x 9 pan
9 x 13 pan
6
9
Eggs
1
1
2 ounces
½ cups
16 ounces
1 ¾ cup
Sausage, browned
Milk
1
teaspoon
1 ½ teaspoons
1 ½ cups (6 oz.)
2 ½ to 3 cups
Dry mustard
1
cup (4 oz.)
Grated cheddar cheese
Frozen hash brown potatoes
Chopped or minced onion, to taste
Salt & pepper, to taste
1
½ cups
Spread hash brown potatoes in bottom of baking dish. Mix remaining ingredients well and
pour over potatoes. This may be mixed up the night before; covered, and stored in refrigerator
overnight. Bake at 350º for 1 hour.
Quiche Lorraine
Deb Stanley
1
8
4
1
½
pie shell
slices bacon, crisply cooked and drained
eggs
½ cups milk
teaspoon salt
2 cups shredded Swiss cheese
2 tablespoons flour
3 slices bacon for bacon curls
sprigs of parsley
Heat oven to 350º. Combine eggs, milk, and seasoning. Mix well. Toss cheese and add flour.
Add cheese mixture and bacon to egg mixture. Pour into pie shell. Bake at 350º for 40-45
minutes. Bacon curls: cook 3 slices bacon until almost crispy. Roll each slice around tines of
fork to make curls. Drain on absorbent paper. Arrange with sprigs of parsley in center of
quiche.
Quiche Lorraine
DyVonne Nelson
1
1
¾
deep dish frozen pie shell, thawed
cup grated Swiss cheese
pound browned ground beef (bacon or
ham)
¼ cup chopped onion
1 small can mushrooms
4 eggs
1 pint whipping cream
Beat eggs together; add whipping cream. Pour over other ingredients in pie shell (there may
be a little extra). Bake at 425º for 45 minutes.
4
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