S.
C.,
This one always gets rave reviews:
Farmer's Casserole
3 cups shredded hash brown potatoes
3/4 cup shredded Monterrey Jack cheese with peppers; or cheddar cheese (I usually use a Mexi-blend of cheeses)
1 cup diced fully cooked ham (sandwich meat is fine)
4 beaten eggs or 1 cup frozen egg product
1/4 teaspoon pepper
1/4 cup chopped green onion
12 ounce can evaporated milk or evaporated skim milk
1/8 teaspoon salt
Grease a 2 quart baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, ham and green onions.
In a medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. At this point, you may cover the dish and refrigerate overnight. In the morning, preheat oven to 350* and bake 1 hour. If you bake it immediately, give it about 45 minutes.
For a nice, easy accompaniment, make these delicious, easy tiny cinnamon rolls:
One 8 ounce can refrigerated crescent rolls
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract
Unroll crescent dough and separate into 4 rectangles; pinch seams to seal. Stir together sugar and cinnamon; sprinkle evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8 inch round cakepan. Bake at 350* for 12 minutes. Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls. Yields: 20 rolls.
Add a fresh fruit salad, and you have brunch! Mimosas for the adults...OJ with a little ginger ale for the kids...little umbrellas in the drinks...
Enjoy!