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      Home Columns Sarah's Recipes

      Sarah’s Recipes

      By Sarah Witmer

      Sarah Witmer by Sarah Witmer
      January 4, 2022
      in Columnists, Columns, Sarah's Recipes
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      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.

      Photograph of Sarah Witmer holding a baby.
      Living on a broiler poultry farm in Broadway with my husband and our two children, I enjoy most home arts (except sewing!) – gardening, canning, cooking, and baking. My grandma grew up on Church Mountain and I enjoy spending time and hunting on the family property there.
      Sarah Witmer

      Sarah Witmer

      Living on a broiler poultry farm in Broadway with my husband and our three children, I enjoy most home arts (except sewing!) - gardening, canning, cooking, and baking. My grandma grew up on Church Mountain and I enjoy spending time and hunting on the family property there.

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