Recipes Included On This Page Farmer's Casserole Frozen Daiquiri Soufflé Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Farmer's Casserole Recipe By :Country Woman March/April 1997 Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups frozen shredded hash browns 3/4 cup Monterey jack cheese 1 cup fully cooked ham -- diced 1/4 cup green onions -- diced 4 large eggs 12 ounces evaporated milk -- (1 can) 1/4 teaspoon pepper 1/8 teaspoon salt Place potatoes in a 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F. for 55-60 minutes or until a knife inserted in the center comes out clean. Source : "Country Woman March/April 1997" NOTES : Bobbie's Note: Other than the waiting time, this is a great recipe. Very easy to throw together and with a lovely flavor and texture. I cut this recipe in half and did it in a smaller square pan. It took only 50 minutes. Contributed to the FareShare Gazette by Bobbie; 6 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 12g Fat (59.6% calories from fat); 11g Protein; 6g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Frozen Daiquiri Soufflé Recipe By :Over 300 Delicious Ways to use Your Bundt Pans; 1973 Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs -- separated 2 cups sugar -- (500 mL) 1/2 cup lime juice -- (125 mL) 1/2 cup lemon juice -- (125 mL) Grated peel of 2 lemons Grated peel of 2 limes Salt 2 tablespoons unflavored gelatin -- (30 mL) 1/2 cup rum -- (125 mL) 2 cups heavy cream -- (500 mL) Crushed pistachio nuts Beat egg yolks until light and fluffy. Gradually add 1 cup (250 mL) of the sugar; beat until smooth and light in colour. Blend in lime juice, lemon juice, grated peel and a pinch of salt. Stir over low heat until the mixture thickens. Soak the gelatin in the rum then stir into the hot custard until it is dissolved. Cool. Beat egg whites until foamy; gradually add the remaining 1 cup (250 mL) sugar. Beat until stiff. Whip the cream until stiff. Fold the beaten egg whites into the custard then fold in the whipped cream. Pour into a 12-cup (approx. 3 L) Bundt pan and chill. Can be served refrigerated or frozen. May be served topped with pistachio nuts. From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy Dalquist; Northland Aluminum Products, Inc.; 1973. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 13g Fat (47.7% calories from fat); 4g Protein; 29g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

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