 More
of Brenda's Recipes - 3
Corn Frittata
6 tablespoons butter or margarine
- 1 small onion, chopped
- 2 medium sized zucchini, sliced
- 2 2/3 cup corn kernels
- 10 eggs
- 2 large ripe tomatoes, sliced
- 1/2 cup heavy cream
- 1 to 1 1/4 teaspoons salt
- 1 teaspoons basil
- 1/8 teaspoon pepper
Melt three tablespoons butter, sauté vegetables until
tender. Remove with slotted spoon to bowl. Beat eggs with cream and
seasonings. Melt three tablespoons butter. Pour in eggs, sprinkle
vegetables over eggs and cover. Cook over low heat 20 minutes or until
eggs are partially set. Arrange tomato slices on top. Bake at 350 degrees
for 10 to 15 minutes.
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Broccoli and Corn Bake
1/4 cup cracker crumbs
- 2 tablespoons melted butter or margarine
- 1 (10 ounce) package frozen, chopped broccoli
- 1 can cream-style corn
- 1 egg, beaten
- 1 tablespoon minced onion
- 2/3 cup shredded cheese
-
- TOPPING
- 1/2 cup cracker crumbs
- 2 tablespoons melted butter
- 1/4 cup shredded cheese
Stir cracker crumbs into melted butter, set aside. Combine broccoli,
corn, cracker mixture, beaten egg, onion and cheese; mix well. Pour into
casserole dish. Cover with topping.
Topping: Stir crumbs into melted butter. Add cheese. Sprinkle topping
over casserole. Bake at 350 degrees for 45 minutes. Makes 4 to 6
servings.
Homemade Noodles, A Real Family Favorite!
- 3 egg yolks
- 1 whole egg
- 3 tablespoons cold water
- 2 cups flour
- 1 teaspoon salt
Beat egg yolks and egg until very light. Beat in cold
water and salt. Stir in the flour and work in with hands. Divide dough into
three parts. Roll out each piece as thin as possible on lightly floured
board. Place between two towels until dough is partially dry. Roll up dough
as for jellyroll. With a thin, sharp knife, cut into strips of desired
widths (1/8 to 1/2 inch). Shake out the strips and allow to dry before using
or storing |
