Recipes
Portabella Mushroom and Egg Strata
By
Bernadette Saysette
Serves 6-8 using a 9-10 inch pie pan
Preheat oven to 350 degrees
1. Cook bacon, set aside to cool. Once cool, cut into crumbles. Save for topping.
2. Beat eggs and milk
3. In a separate bowl, combine cubed potatoes and diced onion with Olive oil, Salt and Pepper, Tyme and Rosemary. Toss to thoroughly coat.
4. Add potato/onion mixture to pie pan and spread evenly in pan. Mix around to coat pan with the oil.
5. Sprinkle diced Tomatoes and Portabella Mushrooms around pan evenly.
6. Sprinkle Feta Cheese
7. Bake for 30-40 mins (Top should not brown)
8. Remove and sprinkle bacon bits on top.
9. Serve warm and Enjoy!
Serves 6-8 using a 9-10 inch pie pan
- 6 Eggs beaten
- 1/2 cup of milk
- 2 potatoes cut in 1/2 inch cubes
- 1/2 small onion diced
- 1 Tbsp Olive oil
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Ground Pepper
- 1 Roma tomato diced
- 3/4 cup sliced Portabella mushrooms
- 1 tsp fresh Thyme
- 1 tsp fresh Rosemary
- 1 cup Greek Seasoned Feta Cheese
- 6 strips of bacon
Preheat oven to 350 degrees
1. Cook bacon, set aside to cool. Once cool, cut into crumbles. Save for topping.
2. Beat eggs and milk
3. In a separate bowl, combine cubed potatoes and diced onion with Olive oil, Salt and Pepper, Tyme and Rosemary. Toss to thoroughly coat.
4. Add potato/onion mixture to pie pan and spread evenly in pan. Mix around to coat pan with the oil.
5. Sprinkle diced Tomatoes and Portabella Mushrooms around pan evenly.
6. Sprinkle Feta Cheese
7. Bake for 30-40 mins (Top should not brown)
8. Remove and sprinkle bacon bits on top.
9. Serve warm and Enjoy!
Onion Bread
By S. Gillet
Serves 6 using 8x8 inch pan
Preheat oven to 425 degrees
1. Melt butter in saute pan, add onions until translucent.
2. Add sour cream, salt, dill weed and half of the cheese to the onions.
3. Mix corn muffin mix, egg, milk, corn and optional hot sauce.
4. Place muffin batter mix in greased 8x8 inch pan.
5. Spread the onion mixture over the batter and sprinkle the remaining cheese.
6. Cook at 425 degrees for 25-30 minutes.
This is great made the day before and warmed up.
Serves 6 using 8x8 inch pan
- 1/4 cup butter
- 1 sweet onion, sliced in half rings
- 1 small Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup milk
- 1 can creamed style corn
- 2 drops Frank's Hot Sauce (optional)
- 1 cup sour cream
- 1/4 tsp dill weed
- 1/4 tsp kosher salt
- 1 cup cheddar cheese, grated
Preheat oven to 425 degrees
1. Melt butter in saute pan, add onions until translucent.
2. Add sour cream, salt, dill weed and half of the cheese to the onions.
3. Mix corn muffin mix, egg, milk, corn and optional hot sauce.
4. Place muffin batter mix in greased 8x8 inch pan.
5. Spread the onion mixture over the batter and sprinkle the remaining cheese.
6. Cook at 425 degrees for 25-30 minutes.
This is great made the day before and warmed up.
