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Ingredients: 3/16 Cup(s) butter 163/1250 Pound(s) all purpose flour 323/1879 Gallon(s) milk 1 Cup(s) swiss cheese; shredded 8 Tablespoon(s) parmesan cheese; grated 1 nonstick spray 3 Cup(s) mushroom; sliced 1/2 Cup(s) green onion; thinly sliced 24 eggs 1 tomato slices; cut in half 1 green onions; sliced Directions: 1. For sauce, in a saucepan melt the 3 tablespoons margarine or butter.Stir in flour. Cook and stir for 1 minute. Add milk all at once. Cook andstir over medium heat until thickened and bubbly. Stir in the cheeses. Cookand stir over medium heat until cheeses melt. Remove from heat.2. For eggs, spray an unheated 12-inch nonstick skillet with nonstickcoating. Heat skillet over medium heat. Cook mushrooms and the 1/2 cupgreen onions in skillet until tender. Transfer vegetables to a bowl; setaside.3. In the same skillet melt 1 tablespoon of the margarine or butter. Addhalf of the eggs. Cook over medium heat without stirring until eggs beginto set on the bottom and around the edge. Using a large spoon, lift andfold the partially cooked egg mixture so the uncooked portion flowsunderneath. Continue cooking until eggs are set throughout, but stillglossy and moist. Transfer scrambled eggs to a 3-quart rectangular bakingdish. Scramble remaining eggs using remaining margarine or butter; removefrom heat.4. Spread half of the mushroom mixture over the eggs in the baking dish.Drizzle about half the sauce atop. Top with the remaining scrambled eggs,mushroom mixture, and sauce. Bake, uncovered, in a 350 degree F oven about25 minutes or until heated through. Top with tomato slices and remainingsliced green onions. Let stand 10 minutes before serving. Makes 12servings.Make-Ahead Tip: Up to 24 hours ahead, prepare casserole. Cover and chill.To serve, bake as directed except increase baking time to about 55 minutes.Contributor: Better Homes and Garden (Hearty Brunch)
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Add mushrooms and cook for 2 Rice with spinach, herbs and cheese PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the wa Cheese and rice casserole ada Combine all ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake at 350 F for 15 to 20 minutes. From the ADA Holiday Cookbook by Dr. Betty Wedman. one serving = 2 bread exchanges + 1 lean meat + 1/2 milk exchange = 235 cal Brunch rice Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushrooms; cook 2 minutes. Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Co Cheese and rice casserole Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. 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Bake blind as usual at a high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins just to colour light Baked corn chex 'n' cheese custard Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserol Baked smoked salmon and feta cheese en croute You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Barley-mushroom pilaf *Use frozen spinach, thawed and squeezed dry. Cheese choices include Parmesan, Gruyere, cheddar, etc. Cook barley according to package directions until tender. Meanwhile, wash mushrooms and shake or pat dry. Heat olive oil in a wide skillet ov