Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: Place in blender: 4 eggs 1 cup sour cream 1 cup cottage cheese 1/4 cup flour 1/3 cup grated Parmesan cheese 1 tsp onion powder or granulated onion 1/4 tsp lemon pepper Blend till smooth. Place in large bowl and mix together: 2 cups flaked red salmon (1 pint or lg. can, drained, baked or poached with skin and large bones removed) 1 (4 oz) can sliced or stems & pieces mushrooms, drained 4 oz grated Cheddar cheese 4 oz grated Monterrey jack cheese 1/2 tsp dill weed Instructions: Serves: 10 ramekins or large quiche dish Bake At: 350 degrees F in boiling water (a small loaf pan holds 2 ramekins, an 8 inch square holds 4 ramekins, and a 9x13 inch holds 8 ramekins) Pour blended mixture over & gently combine. Spray ramekins or quiche dish with non-stick spray. Can be made night before and refrigerated. Preheat filled ramekins in microwave on medium setting for 2-3 minutes prior to setting in boiling water. Bake in pan of boiling water for 30-45 minutes, bake as many portions as needed to serve. Refrigerate or freeze covered and uncooked portions. If frozen, thaw in refrigerator. Bake low in the oven to prevent a tough crust from developing on top. Bake 30 minutes for small ramekins, and 45-60 minutes for a quiche or pie dish. Serving Suggestion: I compliment the individual ramekin on the plate with seasoned baked red potato wedges, blueberry coffee cake or blueberry/orange muffins and garnish with a cherry tomato rose on a kale leaf or lettuce leaf. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International