Although I enjoy the leftovers from Christmas dinner, I'm ready for a change in the menu or at least a variation. Hash Brown Quiche is a tasty way to enjoy and utilize the surplus of Christmas ham and is versatile enough to be used for a breakfast or supper main dish.
This recipe was a Country Woman magazine prize winner submitted by Jan Peters of Chandler,Minnesota, many years ago. It's a family favorite in my recipe collection and definitely a leftover relief!
Hash Brown Quiche Ingredients:
3 cups frozen loose-pack
shredded hash browns,thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1 cup (4 ounces) shredded
cheddar cheese
1/2 cup shredded jalapeno cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Press hash browns between paper towel to remove excess moisture.
Press into the bottom and up the sides of an ungreased 9-in. pie plate.
Drizzle with butter. Bake at 425 degrees for 25 minutes.
Combine the ham,cheeses and green pepper; spoon over crust.
In a small bowl, beat eggs,milk,salt and pepper. Pour over all.
Reduce heat to 350 degrees' bake for 25-30 minutes or until a knife
inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
Yield: 6 servings
Time Saving Tip: Make the hash brown crust and chop the ham,
cheese and peppers the night before.
Sweet memories are made in the kitchen and shared through generations especially during the Christmas holiday. One of our family favorites is Raspberry Delight also known as "Purple Puddin". Ryan's mother made such sweet memories for us, spoiled us rotten with great holiday meals and established a Christmas family tradition that always brings delight down on the dairy farm.
Raspberry Delight
Ingredients:
1 can sweetened condensed milk
Juice of 2 lemons
1/2 pint whipping cream,whipped
4 Tablespoons Seedless Black Raspberry Jam
1 box vanilla wafers
1 cup nuts (optional)
Directions:
Mix together sweetened condensed milk and the juice of 2 lemons; set aside. In a separate bowl, whip cream and gently fold in raspberry jam. Stir mixtures together.
Place a layer of vanilla wafers in the bottom of a 9 x 9 inch dish. Cover wafers with pudding mixture,sprinkle with nuts if desired. Repeat layers ending with wafers on top. Chill.
All of our days are busy down on the dairy farm, but there's all those additional to do lists in December. The lists I'm referring to are the shopping, the baking, the decorating and all the extra activities like practice for the church Christmas cantata or the school play. Midwest Dairy's Cheeseburger Macaroni Casserole fits into a busy schedule perfectly!
Cheeseburger Macaroni Casserole
Ingredients:
Non-stick cooking spray
1 pound lean ground beef
1/2 cup chopped onion
whole-wheat elbow macaroni
1 medium tomato,chopped
1-8 ounce can tomato sauce
1/2 teaspoon seasoned salt,optional
1/4 teaspoon black pepper
1 cup Cheddar cheese
Directions:
Preheat oven to 350 degrees F. Spray an 8 x 8 baking pan with cooking spray; set aside.
In large skillet over medium heat,cook ground beef and onion until
beef is brown and onion is soft; drain. Cook macaroni according to package directions,drain.
Spoon macaroni into prepared pan. Spread beef mixture and chopped tomato over macaroni.
Pour tomato sauce over beef. Sprinkle with seasoned salt,pepper and shredded cheese.
Yield: 4 servings
Options:
To spice it up, use your favorite pizza or Italian style tomato sauce instead of tomato sauce
and seasoned salt.
For a later meal, double the recipe and place the second casserole in the freezer for later use.
