Farmer’s Breakfast Casserole
Amounts in parentheses are for a double recipe; use a 9×13 pan.
16 oz. (32 oz.) frozen, shredded hashbrowns
¾ c. (1 ½ c.) Monterey jack cheese
¾ c. (1 ½ c.) cheddar cheese
1 c. (2 c.) diced ham
4 (8) eggs, beaten
1 ½ c. (3 c.) milk
¼ tsp. (½ tsp.) black pepper
¼ tsp. (½ tsp.) salt
⅓ c. (⅔ c.) salsa, green onions, peppers, or mushrooms (optional)
Spread potatoes in a 2-quart baking dish. Sprinkle with cheese, ham, and optional ingredients. Combine eggs, milk, pepper, and salt. Pour over mixture in pan. Bake uncovered at 350° F for about 40-45 min until knife in center comes out clean. May add extra cheese to top for last 15 minutes of baking. Stand 5 minutes before serving.
The next two recipes are used by permission from “Evercookin’ with the Evergrowin’ Girls” cookbook of Evergrowin’ Greenhouses Copyright 2007 Morris Press Cookbooks, which can be found at Evergrowin’ Greenhouse west of Bridgewater on Thomas Spring Rd.
Hollandaise Green Bean Bake
4 slices bacon
1 qt. green beans, drained
1 sm. onion
1 (4 oz.) can mushrooms, drained
1 T. brown sugar
½ tsp. seasoned salt
¼ c. mayonnaise or salad dressing
¼ c. sour cream
½ tsp. lemon juice
½ tsp. prepared mustard
salt and pepper to taste
Fry bacon in skillet, transfer to paper towel leaving bacon grease in skillet. Add green beans, onions, mushrooms, seasoned salt, and brown sugar. Stir fry several minutes. Mix together remaining ingredients, and pour over bean mixture. Place in greased casserole dish and bake at 350 °F for 20 minutes or until heated thoroughly. Garnish with crumbled bacon.
Mixed Fruit Salad
Your choice of:
peaches (fresh or canned)
pears (fresh or canned)
pineapple (fresh or canned)
canned mandarin oranges
fresh grapes
fresh kiwis
fresh strawberries*
fresh blueberries*
fresh bananas*
fresh raspberries*
Dressing:
½ c. sugar
2 T. clear jell (can be found at Sharp Shopper or bulk food stores)
1 c. pineapple or pear juice
Drain the juice from the canned fruit, saving either the pineapple or pear. In a small saucepan heat saved juice, clear jell and sugar together until thickened. Cut fruit into bite-sized pieces and place in a large bowl. Pour dressing over and refrigerate until ready to serve.
*If using fresh strawberries, bananas, blueberries, or raspberries, add to salad just before serving.
