Crust:

• 3 cups grated potatoes
• 3 T. oil
• 1/2 tsp. salt

Mix and line 10″ pie plate and bake at 425 for ten minutes

Filling:

• 1/4 c. chopped onion
• 3/4 c. chopped meat
• 1 c. grated cheese

Layer in given order into crust

Topping:

• 2 eggs
• 1 c. milk
• 1/2 tsp. salt

Beat together and pour over top.  Bake at 350 for 30 minutes.

• 1 pkg refrigerated pie crust or one recipe pastry crust
• one portabello mushroom
• 8 oz. button mushrooms, porcini mushrooms, or whatever other mushrooms are on sale that week
• 2 T. butter
• 1 T. olive oil
• 1/2 c. whipping cream
• 1 egg ( or the equivalent amount of Egg Beaters.  These are just as good if you just use the egg whites)
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 c. shredded swiss cheese
• bacon, cooked, drained and crumbled.  ( I didn’t use the bacon in all of them, because I have vegetarian friends.  In fact, I don’t think the original recipe even called for bacon, but I don’t have it any more and I have no idea where I got it.  I just found this scribbled mess on my dining room floor.)

Preheat oven to 375

Let crusts stand at room temp for 20 mins, roll out into 12″ circles.  Wash mushrooms (yes, with water people.  It doesn’t hurt them.  MYTH! Just dry them off after you wash them, or the next step will take longer)  Chop up in food processor or with knife.  Place butter and olive oil in skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.

Spray 24 muffin cups with Pam the wonder Spray.  (I wrote down 1 3/4c. but I just used standard size cupcake pans.)  Using a pint glass, cut 24 circles from pie crust (12 from each crust) rerolling if needed.  Press into muffin pans.  Divide mushrooms between cups.

Combine egg, cream, salt and cayenne pepper and beat well.  Pour mixture over mushrooms, about 2 tsp. per cup.  Sprinkle each with grated cheese.

Bake for 18-20 mins or until center is set.

These freeze awesome, and the recipe doubles fantastically.  I have zillions of cupcake pans, so it was easy for me to do a quadruple batch in a short amount of time, if you don’t have a lot of cupcake pans this might not be so easy.

When you freeze them, cool them to room temp first, then put them on a tray and freeze them on the tray, then put them in a zip lock bag.

These were not as popular as the bite size ones, but they were pretty darn tasty.

Oh to reheat, bake at 350 for 12-14 mins.

• 1 lb sliced bacon
• 14 eggs
• 1 1/2 c. cottage cheese
• 1 can crushed pineapple, drained
• 1 tsp vanilla
• chopped fresh parsley, optional

Cook bacon until crisp. Drain and discard all but 2 T. drippings. Crumble in large bowl, beat eggs lightly, add bacon, drippings, cottage cheese, pineapple and vanilla. Pour into greased 11x7x2 baking dish. Bake uncovered at 350 until knife inserted near center comes out clean. Let stand 5 minutes before serving. Garnish with parsley.

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What the hell???? Bacon and eggs…yum. COTTAGE CHEESE AND PINEAPPLE????? Unholy breakfast dish. Sunshine eggs? I cannot believe this recipe exists. That’s it, this one broke me. I am stepping away from the recipe box for a while and going and making rugelach cookies. ugh. so gross.

Technorati Tags: things that should not ever be cooked, eggs and pineapple???, gross, barf, yuck, i should burn this recipe, my mouth hurts just thinking about eating this

Preheat oven to 375.  Mix grated cheeses and spread evenly in buttered 10 in. pie plate.  Beat eggs, add flour slowly, then beat in half and half.  If mixture is lumpy, strain it.  Pour egg mixture over cheeses in pie plate.  Carefully spoon chiles over the surface, then spoon picante sauce over all.  Bake about 45 minutes or until center is set.  Makes 8-10 servings.

From my Mom.

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Sometimes my Mom would add leftover shredded chicken to this.  I liked it better with the chicken.

1 cup drained peas

1 1/2 cups ground smoked ham (cooked)

1 cup grated cheese

1 small onion ground

1/2 cup green pepper ground

mix all together

3 eggs well beaten

1 1/2 c. milk

salt and pepper

add egg and milk to other mixture and bake in greased pan placed in pan of water.  Put one can of mushroom soup and one can of water (mixed together) and heated – over all when it has baked for a while and let bake until of right consistency to cut into squares.

We served this (Mother and I) at our Circle luncheon with Waldorf Salad.

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That last notation was from my Grandmother.  I would never serve this at Circle luncheon.  I do like the ingredient list.  Uncooked rice (then cooked)…GROUND onion and green pepper, not chopped….wouldn’t it have been easier just to write, cooked rice?   This recipe is an affront to all that is culinary.  Eggs+rice+the evil green pepper+cheese+ham and top it all off with cream of mushroom soup.  I bet it was a hit in rural Illinois though.  They love them some casseroles, the stranger the better.

6 cups frozen cubed hash brown potatoes

3/4 c. chopped green pepper

1/2 c. chopped onion

1 tsp salt

1/4 tsp pepper

6 eggs

1/2 c shredded cheddar cheese

In a large skilled over medium heat, cook bacon until crisp.  Remove bacon; crumble and set aside.  Drain, reserving 2 T of 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 mins.  Make 6 wells in the potato mixture, break one egg into each well.  Cover and cook on low heat for 8-10 mins or until eggs are completely set.  Sprinkle with cheese and bacon.  Yield: 6 servings.

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I believe this is a taste of home recipe.  It is photocopied and cut all nice and neat.  Surprisingly, it is not glue sticked onto a salmon colored index card, as Cheryl loves to do.  I like to picture Cheryl sitting in her country kitchen snipping recipes off the back of every single box in her kitchen, and out of everyone of her neighbors magazines, before placing them neatly back in their mail-box.

4 lg eggs, lightly beaten

1 T. butter or margerine

1/4 c. diced onion

1 4 oz can green chilies

2 c. coarsly grated cheddar cheese

1 c. sour cream

1/2 c. milk

1/2 tsp salt

1/4 tsp ground pepper

Set oven at 425 degrees.

Prick bottom of pie shell.  Bake for 14 minutes.  Brush crust with eggs and bake two minutes more.  Remove from oven.  Melt butter in small skillet.  Stir in onions and chilies.  Cook 2-3 minutes until soft, not  brown.  Sprinkle onions in crust, top with cheese.  Beat remaining eggs with sour cream and milk.  Salt and pepper and pour into pie shell.  Bake at 350 for 30-35 minutes.  Cool ten minutes.

12 slices of bacon-fried and crumbled

1 c. shredded swiss, colby, cheddar or combination

1/3 c. finely chopped onion

Beat or use blender:

2 c. milk

1 c. bisquick

4 eggs

salt and pepper

Sprinkle bacon, cheese, onion into pie pan or tart pans. Pour milk mixture evenly into pan. Bake full pie 30 min or until knife comes out clean. Tarts approx 20 mins or until golden brown

3/4 cup chopped ham or other leftover meat poultry or fish
2 c. medium white sauce

3/4 cup buttered bread or cracker crumbs

Chop eggs fine, sprinkle the bottom of a buttered baking dish with crumbs and cover with half of the cream sauce mixed with the meat.  Add rest of eggs and rest of sauce with the meat.  Cover with the remaining crumbs and bake in a  mod oven (375) until the crumbs are brown.

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Ooooh I love mod ovens! What is it with the Scalloped dishes?  Blech.

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After searching I have figured out that nucoa is a heart healthy butter substitute.  You know, to go with your baked eggs stuffed with mayonaise and rolled in bread crumbs and eggs.