On a Mission Fall 2018

Seasonal Home Recipe by the Season by VICKIE PRESSLER Farmer’s Breakfast Casserole My family continues to grow by num- bers. Once a couple with 4 children which equals to feeding 6 has blossomed into 9. I now have a son-in-law and 2 grand- children with another on the way! Bless- ed we are with children and by today’s standards, a rather large family. Now, the oldest son is engaged and we get to add another bloom to our family. Are you doing the math? Yes, 11 is the answer! As you can see, when we all get-together it is quite a big group. It is much easier to have food prepared ahead to leave time to enjoy my family instead of cooking away precious time. I like to make the Farmer’s Breakfast Casserole the night before for our big breakfast the next morning. Serve with sides such as, yogurt topped fruit and granola, or a big bowl of fruit salad, bagels and cream cheese, banana bread or any other type of quick breads. INGREDIENTS 3 cups frozen hashbrown potatoes ¾ cup shredded cheddar or pepper jack cheese 1 cup of cubed cooked ham ¼ cup green onion ¼ cup finely chopped red pepper 6 well beaten eggs 1 (12 oz.) can evaporated milk ¼ teaspoon black pepper ½ teaspoon salt DIRECTIONS Grease a 2 quart rectangular baking dish. Arrange pota- toes evenly on the bottom of the baking dish. Sprinkle with cheese, ham, onions, peppers. Combine and mix well the milk, eggs, salt and pepper. Pour over the potatoes, ham and so on already in the dish. At this time you can cover and refrigerate overnight or bake right away. Bake at 350 degrees for 50-60 minutes or until set. Let it rest 5 minutes before serving 18 | FALL 2018 ON A MISSION womenonamission.net

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