Ingredients
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper
Directions
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.
Ingredients
4 tablespoons of butter
1 cup of finely minced Vidalia or other sweet onion
1/4 cup of finely minced green bell pepper
4 slices of white or white wheat bread, toasted
1 pound of crabmeat
1/2 pound of raw shrimp, peeled, deveined, and chopped optional
1 large egg
Pinch of kosher salt
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
Directions
Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.
Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix. Use as desired to stuff shrimp, crab shells, to make crab patties for po’boys, as a filling for squash, eggplant, or other vegetables, to stuff flounder, or to form crab cakes or bite sized crab balls.
Note: You can substitute other toasted breads, such as leftover dinner rolls or French bread. Toast before using.
Ingredients
1 can V-8 juice (11.5 oz) or tomato juice
2 lg Eggs
2/3 c Water
2 c Low fat cottage cheese
1/2 c Scallions minced or fresh chives to taste
1 tsp Dill
3 c Whole wheat flour
5-6 c Unbleached white flour
2 pk Fast rising yeast
1 tbls Sugar
Directions
Mix together juice, eggs, water, cottage cheese, scallions and dill.
Heat in microwave to 125-130 degrees using a thermometer.
Combine whole wheat flour, 5 cup of white flour, yeast and sugar.
Mix the wet and dry ingredients together.
Knead dough on work surface sprinkled with remaining flour, until the dough is smooth and elastic, about 5-8 minutes.
Place the dough in bowl, cover with a towel, and rest 10 minutes.
Divide the dough and place in two 5 1/ 4 x 9 1/4 inch loaf pans.
Cover with plastic wrap sprayed with non stick vegetable coating and put in a warm place for 20 minutes.
Bake in preheated, 425 degree oven for 25 minutes, or until the loaves sound hollow when tapped.
Remove from loaf pans and cool on rack.
Ingredients
3 cups all-purpose flour – divided
2 1/2 cup granulated sugar – divided
2 tsp. baking powder
1/2 tsp. salt
2 eggs – slightly beaten
3/4 cup butter OR margarine – softened, divided
1/4 Tbls. milk
3 cups chunked rhubarb
3 cups sliced fresh OR frozen peaches
(1) 3 oz. box red Jello® – your choice of flavor
Directions
In a mixing bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, and salt; stir in eggs, 1/4 cup butter, and milk. Pat mixture into bottom and sides of a greased 9″ X 13″ X 2″ baking pan.
Lay rhubarb and peaches evenly over the crust. Sprinkle dry Jello® evenly over rhubarb/peaches.
In a small bowl, combine 2 cups sugar, 1 cup flour, and 1/2 cup butter. Sprinkle mixture evenly over rhubarb/peaches.
Bake in 350 degree oven for 45 minutes.
