Hash Brown Quiche

Heat oven to 425F

3 C. frozen hashbrowns, thawed and moisture removed by patting between sheets of paper towels
3 T. melted butter
1 C. dices or you can use shaved deli ham
1 C. shredded cheddar
1 C. shredded Jack
2 eggs
1/2 C. milk
1/4 tsp. salt

Press the potatoes evenly in the bottom and up the sides of a butter 9.5 in pie pan
Bake at 425F for 20-25 minutes
Remove from the oven and reduce the heat to 350F
Toss the ham and cheese together and pour into the potato shell
Beat the eggs, salt and milk until well incorperated and pour over the ham and cheeses.
Bake @ 350F for 30 minutes or until a clean knife inserted in the center come out clean.
Allow to stand for 10 minutes before serving.

This is the recipe directly from the old church cookbook that Cindy shared with me. Thank you! Cindy. She frequently makes this for breakfast when we are at their house. Cindy is a great cook and she is always finding ways to cut the fat and sugar to make things healthier. It is her training.

I can think of some options that might be good as well:

• Add 1/8 C. of finely onion in what ever type you like and 1/8 C. or red or green Bell pepper. This would give it a Potatoes O'Brian twist
• Switch out the milk for 1/2 & 1/2 if you aren't worried about the fat or calorie count
• If you like cheddar, add a 1/4 C. as a dusting over the top of the quiche.

You know me I am always trying things to see what at would add or detracked from what ever I am cooking.

Peppered Corn Salad

1 (16 oz) pkg. frozen corn
2 med. tomatoes, chopped and seeded
4 green onions, chopped
1/2 C. green pepper, chopped
2 T. Canola oil
1 T. white wine vinegar
2 tsp. parsley, minced
1/2 tsp. salt
1/2 tsp. lemon juice
1/2 tsp. sugar
1/4 tsp. dried sweet basil
1/8 tsp. crushed red pepper (optional)

Prepare corn according to package directions; drain and set aside.
In a large bowl combine the tomatoes, onions, and green pepper: stir in corn.
In a small bowl, combine the remaining ingredients: pour over salad and toss to coat.
Chill until serving.
Prep time 20 minutes
Servings 1

My sister-in-law made this for Mom's 84th birthday dinner and it was a smash it.

Thank you, Gwen Capps