DEER HUNTER'S SPECIAL BREAKFAST

DEER HUNTER'S SPECIAL BREAKFAST

From Kristin Troyer

1 bag frozen southern style hash browns

1 lb. breakfast sausage

10-12 eggs, stirred ready to scramble 

salt, pepper to taste

Cook hash browns according to package directions. Note: I usually cook them in a large electric skillet with some vegetable oil.

Meanwhile, brown and crumble sausage in a separate pan.

Once hash browns and sausage are cooked, combine the two in the skillet. 

Pour in scrambled eggs and continue cooking until eggs are cooked through.

Add salt, pepper to taste.

Serve in a bowl with cheddar cheese on top or use as filling in a burrito.

(called "Deer Hunter's" because it's something hunters could eat while hunting - makes a LOT of food)

DEVILED EGGS

DEVILED EGGS "PICNIC EGGS" 

From Judi Troyer

6 boiled eggs

salt to taste 

1/2 t. dry mustard

1/4 t. pepper

3 T. mayo

Cut peeled eggs lengthwise into halves. 

Remove yolks from boiled eggs and put them in a small mixing bowl. Use a fork to mash the yolks. 

Add to the yolks - salt, mustard, pepper and mayo and blend together. Add more mayo to get the consistency desired (or Betty Crocker says half n half, or vinegar or salad dressing are other options).

Mix to the consistency desired and fill whites with the yolk mixture. 

Chill a couple of hours and serve.

 

GREEN CHILES QUICHE

GREEN CHILES QUICHE

From Lyn Sewell

1/2 cup butter
10-11 eggs
1/2 cup flour
1 t. baking powder
8 oz. canned chiles
1 pt. cottage cheese, small curd
1 lb. Monterey Jack cheese, grated

Melt butter, set aside. 

Beat eggs well (or whip with Braun mixer). 

Add flour, cottage cheese, baking powder, and chiles; mix well.

Add melted butter and blend.

Pour into 9 x 13 greased baking dish.

Add grated cheese. Use fork to press cheese into egg mixture.

Bake at 400 for 15 minutes - then turn oven to 350 for 35-40 minutes or until firm.