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February 18, 2014
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Plains Edition Recipes 2-15-14


Breakfast Bake
Ethel Williams, Papillion, Neb.
2 (12 oz) pkgs. Pork sausage
1 c. Bell pepper, chopped
1/2 c. Onion, chopped
3 c. Frozen hash brown potatoes
2 c. Cheddar cheese, shredded
1 c. Bisquick mix
2 c. Milk
1/4 t. Pepper
4 Eggs
Heat oven to 400 degrees. Cook sausage, bell peppers and onion over medium heat, stir, drain. Combine sausage mixture, potatoes and 1-1/2 cups cheese in a greased 13-by-9-inch baking dish. Stir Bisquick mix, milk, pepper and eggs together and pour over sausage mixture. Bake uncovered for 40-45 minutes. Sprinkle with remaining cheese and bake until melted.

Quiche
Delores Hansen, Chappell, Neb.
1/2 lb. Bacon
1 (9-inch) Pastry shell, uncooked
1/4 lb. Swiss cheese
3 Eggs
2 c. Milk
Salt and pepper
Fry bacon and crumble into pie shell. Beat eggs. Add cheese, milk, salt and pepper; mix well. Pour into pastry shell. Bake at 400 degrees for 45 minutes.

Coffee Cake with Honey Bee Glaze
Kay Bedlan, Lewellen, Neb.
2 c. Flour
3/4 c. Sugar
2 t. Baking powder
1/2 t. Salt
1/2 c. Oleo or butter
1 Egg
Milk
1 t. Vanilla
Glaze:
1/2 c. Sugar
1/4 c. Milk
1/4 c. Oleo or butter
1/4 c. Honey
1/2 c. Walnuts, crushed
Stir together flour, sugar, baking powder and salt. Cut in butter. Break one egg in a 1 cup measuring cup and fill the rest with enough milk to make 1 cup. Beat egg and milk together then add to dry ingredients with vanilla. Pour batter into a greased 9-by-13-by-2-inch pan. Combine glaze ingredients, stir and bring to a boil over low heat. Spread on coffee cake and bake at 350 degrees for 25 minutes.




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The Fence Post Updated Feb 20, 2014 06:23AM Published May 27, 2014 03:38PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.