Cathy's in a breakfast for dinner sort of mood! -- mlc
HASH BROWN QUICHE
3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter or margarine, melted
1 cup diced fully cooked ham
1 cup (4 oz) shredded cheddar cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 degrees for 25 minutes. Combine the ham, cheese, and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
Yield: 6 servings.
Monday, March 30, 2009
Wednesday, March 11, 2009
Morning Mix-up
Brunch . . . my absolute favorite meal of the day. -- Cathy
MORNING MIX-UP
2 cups frozen hash browns (not the shredded kind, but the cubed)
1 cup chopped fully cooked ham
1/2 cup chopped onion
2 Tbsp cooking oil
6 eggs
Salt and pepper to taste
1 cup (4 oz) shredded cheddar cheese
Minced fresh chives
In a large skillet, saute potatoes, ham, and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally until eggs are set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter, sprinkle with chives.
Yield: 4 servings
MORNING MIX-UP
2 cups frozen hash browns (not the shredded kind, but the cubed)
1 cup chopped fully cooked ham
1/2 cup chopped onion
2 Tbsp cooking oil
6 eggs
Salt and pepper to taste
1 cup (4 oz) shredded cheddar cheese
Minced fresh chives
In a large skillet, saute potatoes, ham, and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally until eggs are set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter, sprinkle with chives.
Yield: 4 servings
Sunday, March 1, 2009
Eclair Dessert
The final recipe in the 3-part series from dinner at SYFR's: -- Cathy
ECLAIR DESSERT
Bottom Layer:
1 cup water
1 stick butter
1 cup flour
4 eggs
Boil water and butter. Add flour and stir until it leaves side of pan. Remove from heat. Add eggs, one at a time, beating by hand until mixed well. Spread in 9 x 13 pan. Bake at 400 for 25 minutes. Cool.
Filling:
8 oz. cream cheese
3 cups cold milk
2 small pkg vanilla instant pudding
Beat cream cheese. Add 1/2 cup cold milk and 1 box pudding. Beat until smooth. Add remaining box of pudding and slowly add remaining milk, beating until smooth. Pour on crust.
Topping:
1 - 9 oz. container Cool Whip
Chocolate syrup
Spread Cool Whip over filling. Refrigerate. Drizzle chocolate syrup over dessert piece when serving.
ECLAIR DESSERT
Bottom Layer:
1 cup water
1 stick butter
1 cup flour
4 eggs
Boil water and butter. Add flour and stir until it leaves side of pan. Remove from heat. Add eggs, one at a time, beating by hand until mixed well. Spread in 9 x 13 pan. Bake at 400 for 25 minutes. Cool.
Filling:
8 oz. cream cheese
3 cups cold milk
2 small pkg vanilla instant pudding
Beat cream cheese. Add 1/2 cup cold milk and 1 box pudding. Beat until smooth. Add remaining box of pudding and slowly add remaining milk, beating until smooth. Pour on crust.
Topping:
1 - 9 oz. container Cool Whip
Chocolate syrup
Spread Cool Whip over filling. Refrigerate. Drizzle chocolate syrup over dessert piece when serving.
Subscribe to:
Posts (Atom)
Posts
