3 c. frozen shredded hash browns 6 eggs
1 1/2 cups cheddar cheese 1 3/4 cups milk
1/4 cup chopped onion 1/2 tsp. salt
1 Ib mild sausage 1/2 teaspoon pepper
1 cup mushrooms 1 teaspoon dry mustard
Directions:
Brown and drain sausage. Set aside. Thaw potatoes and place 1/2 in bottom of 9x13 casserole pan. Add 1/2 cheese and 1/2 of sausage and repeat.
Beat eggs, salt, pepper, chopped onions, mustard, and milk. Add mushrooms on top if desired. Pour liquid over top of potatoes and cheese. Leave in refrigerator overnight. Bake at 350 degrees for 45 minutes.
Makes 6 big servings
Fruit Coffee Cake
1 1/2 to 2 c. sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or raspberries
1/4 c. water
1/4 c. sugar
2 T. cornstarch
1 1/2 c. flour
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. baking powder
1/4 t. baking soda
1/4 c. butter
1 beaten egg
1/2 c. buttermilk
1/2 t. vanilla
1/4 c. flour
1/4 sugar
2 T. butter
Directions:
For filling, in a sauce pan combine fruit & water. Bring to a boil. Reduce heat & simmer, covered, about 5 min. or until fruit is tender. *Do not simmer raspberries. If using frozen peaches, thaw & omit the 1/4 c. water & do not simmer; will turn to mush.* Combine the 1/4 c. sugar & cornstarch; stir into fruit. Cook & stir over med. heat until thick & bubbly. Set aside.
In a med. bowl combine the 1 1/2 c. flour, the 3/4 c. sugar, salt, cinnamon, baking powder & baking soda. Cut in the 1/4 c. butter until mixture resembles coarse crumbs. Make a well in the center of the mixture & set aside.
In another bowl combine egg, buttermilk & vanilla. Add egg mixture all at once to the flour mixture. Using a wooden spoon or spatula, stir just until moistened (batter should be lumpy). Spread half the batter into a greased 8"x8"x2" baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.
In a small bowl combine the 1/4 c. flour & the 1/4 c. sugar. Cut in the 2 T. butter until the mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake @ 350 for 40-45 min. or until golden. Best if served warm.
1/4 c. water
1/4 c. sugar
2 T. cornstarch
1 1/2 c. flour
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. baking powder
1/4 t. baking soda
1/4 c. butter
1 beaten egg
1/2 c. buttermilk
1/2 t. vanilla
1/4 c. flour
1/4 sugar
2 T. butter
Directions:
For filling, in a sauce pan combine fruit & water. Bring to a boil. Reduce heat & simmer, covered, about 5 min. or until fruit is tender. *Do not simmer raspberries. If using frozen peaches, thaw & omit the 1/4 c. water & do not simmer; will turn to mush.* Combine the 1/4 c. sugar & cornstarch; stir into fruit. Cook & stir over med. heat until thick & bubbly. Set aside.
In a med. bowl combine the 1 1/2 c. flour, the 3/4 c. sugar, salt, cinnamon, baking powder & baking soda. Cut in the 1/4 c. butter until mixture resembles coarse crumbs. Make a well in the center of the mixture & set aside.
In another bowl combine egg, buttermilk & vanilla. Add egg mixture all at once to the flour mixture. Using a wooden spoon or spatula, stir just until moistened (batter should be lumpy). Spread half the batter into a greased 8"x8"x2" baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.
In a small bowl combine the 1/4 c. flour & the 1/4 c. sugar. Cut in the 2 T. butter until the mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake @ 350 for 40-45 min. or until golden. Best if served warm.
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