Wednesday, February 18, 2015

Farmer's Casserole

3 cups frozen shredded hash brown potatoes (thawed)
3/4 cup shredded Monterey Jack cheese
1 cup cubed fully cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 ounces) evaporated milk
1 tsp. mustard (prepared, not powder)
1/4 teaspoon pepper
1/8 teaspoon salt

Place hash browns in a glass baking dish that has been lightly coated with oil. Sprinkle with cheese, onions and ham. Whisk eggs, milk, mustard, pepper and salt and pour over all. Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 55-60 minutes or until a knife inserted near center comes out clean.

Yield: 6 servings

Monday, February 9, 2015

Talitha's Italian Wedding Soup

My daughter-in-law, Talitha, has always loved to experiment with cooking and is very good at it. She would like to be a professional chef and someday open her own sandwich shop, but for now, Talitha is happy cooking for her little family. She told me, "Now that I have a husband, I find I love cooking even more." Chase (my son) does like to eat! The two of them are a match made in heaven.  :)

Here is a soup recipe Talitha shared with me. Someday, when she's not busy raising little boys, I'd like to see her start her own cooking blog. I think she'd be terrific at it!


2 teaspoons oil- olive or vegetable
1/2 cup finely chopped onion
1 glove garlic, minced
2 cups diced zucchini
2 cups diced yellow crooked neck squash
1 cup diced red bell pepper
3 (14.5 oz) cans chicken broth
1 cup uncooked macaroni or pasta shells
2 cups fresh spinach leaves, coarsely chopped
Parmesan cheese- grated


Heat oil in large saucepan over medium heat. Add onion and garlic. Cook and stir 2 minutes or until tender. Stir in zucchini, yellow squash and bell pepper. Cook until crisp-tender. 

Stir in broth and macaroni/shells. Bring to a boil. Reduce heat and cook for approximately 7 minutes, or until pasta is tender. Stir occasionally. 

Add spinach. Cook 1 minute or just until wilted. Top with grated cheese.

Makes six (1.5 cup) servings.

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