Rocky Mountain Recipes for 10-24-11 | TheFencePost.com

Rocky Mountain Recipes for 10-24-11

7 Eggs

5 Egg Yolks

1 c. Mozzarella Cheese

1/2 c. Swiss Cheese, shredded

1-1/2 t. Seasoning Blend

1 c. Whipping Cream

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1 c. Half and Half

3/4 c. Sharp Cheddar Cheese, divided

2 Tbsp. Sun-Dried Tomatoes

1/4 t. Dried Basil

Set aside 1/4 cup sharp cheddar cheese.

In a large bowl, mix together all ingredients but the reserved 1/4 cup cheese.

Pour into greased 9-inch pie plate.

Sprinkle with remaining cheese.

Bake at 350 degrees for 45 to 50 minutes or until a knife inserted comes out clean.

Let stand 10 minutes before cutting.

Serves 6.

Betty Norden • Fort Collins, Colo.

7 Eggs

5 Egg Yolks

1 c. Mozzarella Cheese

1/2 c. Swiss Cheese, shredded

1-1/2 t. Seasoning Blend

1 c. Whipping Cream

1 c. Half and Half

3/4 c. Sharp Cheddar Cheese, divided

2 Tbsp. Sun-Dried Tomatoes

1/4 t. Dried Basil

Set aside 1/4 cup sharp cheddar cheese.

In a large bowl, mix together all ingredients but the reserved 1/4 cup cheese.

Pour into greased 9-inch pie plate.

Sprinkle with remaining cheese.

Bake at 350 degrees for 45 to 50 minutes or until a knife inserted comes out clean.

Let stand 10 minutes before cutting.

Serves 6.

Betty Norden • Fort Collins, Colo.

7 Eggs

5 Egg Yolks

1 c. Mozzarella Cheese

1/2 c. Swiss Cheese, shredded

1-1/2 t. Seasoning Blend

1 c. Whipping Cream

1 c. Half and Half

3/4 c. Sharp Cheddar Cheese, divided

2 Tbsp. Sun-Dried Tomatoes

1/4 t. Dried Basil

Set aside 1/4 cup sharp cheddar cheese.

In a large bowl, mix together all ingredients but the reserved 1/4 cup cheese.

Pour into greased 9-inch pie plate.

Sprinkle with remaining cheese.

Bake at 350 degrees for 45 to 50 minutes or until a knife inserted comes out clean.

Let stand 10 minutes before cutting.

Serves 6.

Betty Norden • Fort Collins, Colo.

7 Eggs

5 Egg Yolks

1 c. Mozzarella Cheese

1/2 c. Swiss Cheese, shredded

1-1/2 t. Seasoning Blend

1 c. Whipping Cream

1 c. Half and Half

3/4 c. Sharp Cheddar Cheese, divided

2 Tbsp. Sun-Dried Tomatoes

1/4 t. Dried Basil

Set aside 1/4 cup sharp cheddar cheese.

In a large bowl, mix together all ingredients but the reserved 1/4 cup cheese.

Pour into greased 9-inch pie plate.

Sprinkle with remaining cheese.

Bake at 350 degrees for 45 to 50 minutes or until a knife inserted comes out clean.

Let stand 10 minutes before cutting.

Serves 6.

Betty Norden • Fort Collins, Colo.

7 Eggs

5 Egg Yolks

1 c. Mozzarella Cheese

1/2 c. Swiss Cheese, shredded

1-1/2 t. Seasoning Blend

1 c. Whipping Cream

1 c. Half and Half

3/4 c. Sharp Cheddar Cheese, divided

2 Tbsp. Sun-Dried Tomatoes

1/4 t. Dried Basil

Set aside 1/4 cup sharp cheddar cheese.

In a large bowl, mix together all ingredients but the reserved 1/4 cup cheese.

Pour into greased 9-inch pie plate.

Sprinkle with remaining cheese.

Bake at 350 degrees for 45 to 50 minutes or until a knife inserted comes out clean.

Let stand 10 minutes before cutting.

Serves 6.

Betty Norden • Fort Collins, Colo.

7 Eggs

5 Egg Yolks

1 c. Mozzarella Cheese

1/2 c. Swiss Cheese, shredded

1-1/2 t. Seasoning Blend

1 c. Whipping Cream

1 c. Half and Half

3/4 c. Sharp Cheddar Cheese, divided

2 Tbsp. Sun-Dried Tomatoes

1/4 t. Dried Basil

Set aside 1/4 cup sharp cheddar cheese.

In a large bowl, mix together all ingredients but the reserved 1/4 cup cheese.

Pour into greased 9-inch pie plate.

Sprinkle with remaining cheese.

Bake at 350 degrees for 45 to 50 minutes or until a knife inserted comes out clean.

Let stand 10 minutes before cutting.

Serves 6.

Betty Norden • Fort Collins, Colo.