Cooperative Living March/April 2018 - 35

Eggs Olé
Courtesy of the Virginia Egg Council
Ingredients:
12 eggs
16 oz. cottage cheese
7-oz. can diced green chilies
½ cup all-purpose flour
8-oz. grated Monterey or
pepper jack cheese
8-oz. grated extra sharp cheddar cheese
1 teaspoon baking powder*
Garnishes: chopped cilantro, salsa
& sour cream
FROM OUR READERS:
Citrus Pomegranate
Salad
Sheila Jones, Wake, Virginia
Ingredients:
1 fresh pomegranate
2 ruby red grapefruit
3 navel oranges
Directions: Beat eggs, gently until they are broken and mixed together. Stir in remaining
ingredients and pour in a greased 9-by-13-inch casserole. Bake in a preheated 350-degree
oven for 35-40 minutes. Serve hot with garnishes on the side. Serves 8-10.
*If prepping ahead, add baking powder just before baking.
FROM OUR READERS:
Upside Down French Toast
Susan Leinberger, Dumfries, Virginia
Ingredients:
1 cup brown sugar
½ cup butter, melted
1 tablespoon maple syrup
1 loaf French bread,
cut into 16 1-inch slices
5 eggs
Directions: Combine brown sugar, melted butter and maple syrup, then pour in a foil-lined
15-by-10-inch pan. Arrange bread slices over sugar mixture. Beat eggs, milk, cinnamon,
nutmeg and vanilla until well blended, then pour over bread. Cover with plastic wrap and
refrigerate overnight. The next morning, remove plastic wrap and sprinkle with pecans. Bake
in a preheated 350-degree oven for 30-35 minutes. To serve, use a spatula to invert the
entire pan onto a serving tray. Makes 8 servings.
FROM OUR READERS:
Speedy Ham & Cheese Quiche
Carolyn Kronk, Henrico, Virginia
Ingredients:
1½ cups cooked ham, cubed
1½ cups shredded cheddar or swiss
¼ cup chopped onion
3 tablespoons chopped green pepper
1 cup Bisquick baking mix
2 cups milk
5 eggs
½ cup cornflakes
Salt & pepper to taste
¼ cup melted butter
Directions: Grease an 8-by-12-inch baking dish and arrange the ham, cheese, onion and
green pepper evenly over the bottom. In a medium bowl, mix Bisquick, eggs and milk well,
then pour over. Sprinkle with cornflakes, salt & pepper and drizzle with melted butter. Bake
in a preheated 350-degree oven for 45-50 minutes or until golden brown.
2 cups milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
¼ cup chopped pecans (optional)
Directions: Slice the pomegranate
into quarters, then hold each section
over a bowl as you separate seeds from
white pith, catching the juice and
removing any white membrane. Slice
rind from each citrus fruit and hold over
the same bowl as you cut into
segments, catching the juices and
removing any white membranes.
Refrigerate before serving, then garnish
with fresh mint. Serves 6-8.
FROM OUR READERS:
Overnight Sausage/
Egg Casserole
Ruby Cauthorne, Ruther Glen, Virginia
Ingredients:
16-oz. package bulk sausage
4 cups cubed dry bread
2 cups shredded cheddar
1 cup peeled, chopped tomatoes
10 eggs
4 cups milk
1 teaspoon dry mustard
½ teaspoon onion powder
¼ teaspoon black pepper
Directions: Cook sausage, draining off
fat. Arrange bread in a greased 9-by-13inch
baking dish, with sausage, cheese
and tomatoes over top. Beat eggs, milk
and seasonings, then pour over, cover
and refrigerate overnight. Bake
uncovered at 325 degrees for 45-50
minutes. Serves 6.
Send us your recipes! We need recipes for these upcoming issues: Strawberries, Raspberries, Orka, Tomatoes.
Please email submissions to commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340,
Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.
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March-April 2018 | Cooperative Living | 33

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Cooperative Living March/April 2018

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