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Main and Side Dishes Pork

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

Source and licence

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1, printed page 201, digitised by the Internet Archive: https://archive.org/details/Cook-book-collection

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 6 cups frozen (not thawed) hash brown potatoes 2 cups diced, fully cooked smoked ham 2 cups shredded Swiss cheese (8 ounces) 1 (7 ounce) jar roasted red bell peppers -- drained and chopped 1 (4 1/2 ounce) jar sliced mushrooms (1 jar) -- drained 6 large eggs 1/3 cup milk 1 cup small curd, creamed cottage cheese 1/4 teaspoon pepper Heat oven to 350°.
  2. Grease rectangular baking dish, 13 x 9 x 2 inches, with shortening.
  3. Sprinkle 3 cups of the potatoes evenly in baking dish.
  4. Layer with ham, Swiss cheese, bell peppers and mushrooms.
  5. Sprinkle remaining potatoes over mushrooms.
  6. Beat eggs, milk, cottage cheese, and pepper with fork or wire whisk until blended.
  7. Pour egg mixture over potatoes.
  8. Bake uncovered 45 to 50 minutes or until light golden brown and set in center.
  9. Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
  10. "This is a perfect dish to make ahead.
  11. Just cover and refrigerate no longer than 24 hours;
  12. increase bake time to 55 to 60 minutes."