Go Big Red Recipes For Feb. 25

[Roxy]

Am sick again...but..will try and post a few recipes and I am working on a cookbook too.

 

Oven Omelet:

 

1/4 cup chopped onion

4 eggs

1 Tablespoon chopped parsley

1 Tablespoon chopped chives

1 Tablespoon chopped basil

1 cup half and half

Salt and pepper to taste

1 cup grated cheddar or Swiss cheese

1 Tablespoon butter

Heat oven to 350 degrees.

 

Melt butter in a small oven-proof skillet. Slowly sauté onions until translucent, but not browned. Beat together eggs, herbs, seasoning and half and half. Pour into pan with onions, and spread cheese over top.

 

Bake in oven for about half an hour, or until puffed and golden. Cut into wedges and serve.

 

 

Hash Brown Omelet presented by Canyon Road Inn

 

3 cups frozen shredded potatoes

1/3 cup butter, melted

1 cup chopped cooked ham (may omit)

1 cup (4 oz.) shredded Cheddar cheese

1/4 cup finely chopped green pepper

3 eggs, beaten

1/2 cup milk

1/2 teaspoon salt (may use seasoned salt)

1/4 teaspoon pepper

 

Thaw potatoes & press into bottom & up sides of an un-greased 9-inch pie plate; drizzle with butter.

Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes.

Combine ham, cheese and green pepper; spoon into potato shell.

Combine eggs, milk & seasonings, stirring well; pour over cheese.

Bake at 350 degrees for 25 to 30 minutes or until set.

Yield 6 to 8 servings.

 

Note: May be assembling, omitting egg mixture and stored in refrigerator 8 hours. Let stand at room temp. for 30 minutes. Then combine eggs, milk & seasonings; pour over cheese. Bake as above.

 

COUNTRY BRUNCH SKILLET:

 

6 bacon slices

6 cups frozen cubed hash brown potatoes

¾ cup chopped green pepper

½ cup chopped onion

1 tsp. salt

¼ tsp. pepper

6 eggs

½ cup shredded cheddar cheese

 

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tbsps. drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes.

 

Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

 

Cheese Scalloped Potatoes:

 

2 lbs. potatoes

1 onion, chopped

1/4 cup margarine

1/4 cup flour

1 tsp. salt

2 cups milk

2 cups or more Cheddar cheese, grated

 

Preheat oven to 350 F. Peel and thinly slice potatoes. Put half of the potatoes into a large casserole dish. Sprinkle on onions. Add meat, if using..example ham, and 1 cup grated cheese. Put the rest of the potatoes in the dish.

 

Melt butter in a saucepan. Add flour, and cook 2 minutes over medium heat. Add salt and milk. Bring to a boil. Pour sauce over potatoes. Sprinkle remaining cheese over top of casserole. Use more, if desired. Bake 1 to 1-1/2 hours, until potatoes are tender.

 

Variations:

 

Use Swiss or fresh Parmesan cheese instead of (or in addition to) the Cheddar cheese.

Sprinkle 2 or 3 T. of breadcrumbs over the top.

Sprinkle 1/4 cup chopped fried bacon over the top.

 

 

Cavatini:

 

Preheat oven to 350 degrees.

 

Ingredients:

 

1/2 lb. pepperoni, sliced thin

1/4 lb. spiral noodles

1 green pepper, chopped up

1/4 lb. shell noodles

1 onion, chopped up

1/4 lb. wheel noodles

Sliced fresh mushrooms

8 oz. Mozzarella cheese, shredded

8 oz. Paremesan cheese, shredded

1/2 lb. Italian sausage, browned

2 jars spaghetti sauce (32 oz.)

 

Cook noodles according to pkg. directions. Heat sauce & combine with cooked hamburger and cooked sausage. In a 11x13" pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with cheese. Bake for 45 minutes.