Farmer's Oven-Baked Omelet
Havarti or Monterey Jack cheese may be substituted for farmer cheese.
12 large eggs
�½ cup sour cream
2 tablespoons chopped fresh thyme
1 teaspoon salt
�¾ teaspoon freshly ground pepper
�¼ teaspoon baking powder
2 tablespoons butter or margarine
6 small plum tomatoes, seeded and chopped
8 ounces farmer cheese, shredded
�½ cup chopped fresh basil
Garnish: fresh basil leaves
BEAT first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes
or until well blended.
MELT butter in a 12-inch oven-proof skillet; then add egg mixture.
BAKE at 350�° for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese
and basil. Return to oven, and bake 15 to 20 more minutes or until set. Garnish,
if desired; serve immediately.
Yield: 10 to 12 servings
Blueberry Muffins
2 cups self-rising flour
�½ cup sugar
1 cup milk
�¼ cup vegetable oil
2 large eggs
1 cup fresh or frozen blueberries
COMBINE first 2 ingredients in a bowl; make a well in center of mixture.
WHISK together milk, oil and eggs until well blended. Add to flour mixture, and
stir just until dry ingredients are moistened. Gently fold in blueberries.
SPOON mixture into lightly greased muffin pans, filling two-thirds full.
BAKE at 400�° for 15 to 18 minutes or until golden brown.
Yield: 12 servings
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Cheddar Cheese Grits Casserole
4 cups milk
�¼ cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
1 teaspoon salt
�½ teaspoon pepper
2 cups (8 ounces) shredded sharp Cheddar cheese
�¼ cup grated Parmesan cheese
Garnish: parsley sprigs
BRING milk just to a boil in a large saucepan over medium-high heat; gradually
whisk in butter and grits. Reduce heat and simmer, whisking constantly, 5 to 7
minutes or until grits are done. Remove from heat.
STIR in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch
baking dish. Sprinkle evenly with grated Parmesan cheese.
BAKE, covered, at 350�° for 35 to 40 minutes or until mixture is set. Serve
immediately. Garnish, if desired.
Yield: 6 servings