Our Recipes
Breakfast
| Quick Cooking March/April 2002
1/2 Lb fresh mushrooms, sliced
4 green onions, chopped
1 Tbl plus 1/2 cup butter or margarine, melted
1/2 Cup flour
1 Tsp baking powder
1/2 Tsp salt
10 eggs, lightly beaten
4 Cup Monterey Jack cheese, shredded
2 Cup small curd cottage cheese
Saute the mushrooms and onions in 1 tbsp butter until tender.
In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses, add 1/2 cup melted butter.
Stir into dry ingredients along with mushroom mixture.
Fill GREASED ;) muffin cups 3/4 full.
Bake at 350 for 35-40 minutes, or until a knife inserted near centre comes out clean.
Carefully run knife around edges of muffin cups before removing.
Yield - 2 1/2 dozen.
I made 1/2 the recipe, and put it into just 1 dozen cups. I did splurge
on the Monterey Jack cheese, but any hard cheese would do, IMO. I also
skipped the mushroom/onion step, and just added some dried onion flakes
for flavour. |