Beat eggs until fluffy.
Add all remaining ingredients except diced chilies.
Blend until smooth.
Stir in chilies.
Pour into greased 13 x 9 x 2-inch dish and bake at 350\u00b0 for 35 to 40 minutes until puffy and brown.
May be served hot or cold.
May be made night before and refrigerated (covered with wrap or foil).
Set out 10 minutes before baking.
Serve with salsa sauce on the side. This is a good recipe for camping, too.
Use a heavy covered Dutch oven to bake over fire.
Cut recipe in half for smaller group.
Beat eggs; mix in cottage cheese, grated cheese and seasonings.
Stir in chopped chilies.
Bake at 350\u00b0 for 30 minutes.
Double recipe for 9 x 13-inch pan.
f 9\" x 13\" glass casserole dish with butter.
Tear
Cover bottom of 10 x 6 x 2-inch baking dish with half of the cheese sliced 1/2-inch thick. Mix seasonings with sour cream and pour half of this over cheese. Follow with sausage. Break eggs over this and cover with remaining sour cream mixture. Grate remaining cheese and sprinkle on top. Bake at 325\u00b0 for 20 minutes until cheese is melted and eggs are set. Good for brunch.
ggs stand in hot water for 10 to 12 minutes. Remove
The night before:
Butter bread and place in a buttered baking pan.
Sprinkle part of cheese on top.
Beat eggs well.
Add milk and salt and pepper to taste.
Pour over bread and cheese.
Cover and allow to stand in refrigerator overnight.
Allow to come to room temperature the next day.
Place in a 350\u00b0 oven for 1 hour (or more).
Fondue is done when a knife is inserted and comes out clean.
Serves 8.
Cook the sausage and drain.
Beat the eggs with milk, salt and mustard.
Layer the bread cubes, sausage and cheese in a two-quart casserole.
Pour the egg mixture on top.
Refrigerate several hours or overnight.
Bake, uncovered, at 350\u00b0 for 45 minutes or until fairly firm like a custard.
Pour frozen vegetables into 1 (9 x 13-inch) casserole, sprayed with Pam to prevent sticking, approximately 1/2-inch deep. Sprinkle some of the cheese over vegies.
Sprinkle a small amount of lemon pepper over cheese.
Then, add remaining vegies and cheese.
Pour egg mixture over top.
Bake in 350\u00b0 oven until cheese melts and vegies are done (1 hour).
Cooking time can be reduced if vegies are precooked 8 minutes in microwave.
Shanghai vegetables are available at Price Club.
Mix cheese and margarine until smooth.
Spread mixture on first layer (1/2) of the bread slices in 8 x 13-inch or 9 x 12-inch pan.
Spread ham and mushrooms all over bread.
Place remaining bread slices on top.
Spread remaining half of cheese mixture on top.
Beat eggs and milk together and pour over top of bread.
Let set overnight in refrigerator.
Just before baking, sprinkle paprika over top and bake at 350\u00b0 for 45 minutes.
Butter a 13 x 9-inch baking pan. Place bread cubes in baking pan. Add bacon and spinach. Top with cheese.
Whisk together eggs, half-and-half, salt and dried mustard.
Pour over bread mixture, covering thoroughly.
Cover baking pan with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top.
Garnish with scallions and parsley.
Remove crusts from bread, if desired.
Butter bread.
Cube and place in a greased 13 x 9 x 2-inch baking dish.
Layer cheese, sausage, red pepper and onion over the bread.
In a large bowl, beat eggs.
Add soup, milk, mustard and pepper.
Pour over bread mixture. Cover and refrigerate overnight.
Bake, uncovered, at 300\u00b0 for 1 hour or until knife comes out clean.
Let stand 5 minutes before cutting.
Brown sausage and drain.
Put bread cubes in buttered 9 x 13-inch pan.
Sprinkle sausage and cheese over bread cubes.
Mix eggs, onion, mustard and milk.
Pour over sausage, bread and cheese.
Put mushrooms on top.
Cover and refrigerate overnight. Bake in a 325\u00b0 oven, uncovered, for 45 minutes.
ix in flour, and cook for 1 minute.
Add in
Mix all ingredients, except 1/4 cup margarine and corn flakes. Pour into 15 x 11-inch greased casserole dish.
Mix the 1/4 cup margarine with corn flakes and spread on top.
Bake at 350\u00b0 for 1 1/2 hours.
Makes a large casserole.
Use 1/2 recipe for smaller casserole.
egrees. Butter a 9 inch casserole dish (2 1/2 quarts
Melt margarine over medium heat and saute the onions until clear and tender. Butter a 2-quart 8 x 11 x 2-inch casserole. Reserve 3 tablespoons cracker crumbs for topping and line dish with remaining crumbs.
Add onions and soup in alternate layers until dish is full. Cover the top with the beaten eggs and pour milk over the top. Sprinkle grated cheese and reserved cracker crumbs over top. Bake at 350\u00b0 for 20 to 30 minutes or until brown and bubbly.
Makes 4 to 6 servings.
An excellent recipe.
Mix
sugar
and
flour\ttogether
and stir in pineapple juice. Mix pineapple, cheese, melted butter and sugar together.
Bake in\ta
large casserole dish at 350\u00b0 for 20 minutes. Lower temperature
to 300\u00b0 and bake 20 minutes longer.
Remove from oven and
top
with
cracker crumbs. Return to oven long enough to heat
crumbs.
Serve
warm.
May
halve
recipe for small casserole.
n 11 x 7-inch casserole dish.
In a large
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
In a crust or casserole dish, layer onions, zucchini and tomatoes in 2 to 3 layers.
Top with cheese.
Bake at 350\u00b0 for 30 to 45 minutes.