I’m Storm Cookin’

By Nancy Bedford

Cooking, whether it be in the thirteenth or nineteen century or in today’s time, should be enjoyed. Teach others as you get more experience to be able to move along with great meals for oneself or with others.

• Language: English
• Publisher: AuthorHouse
• Release date: Feb 13, 2019
• ISBN: 9781546273240

Book preview

Turkey or Chicken Vegetable Hash Brown Quiche

Hash Brown Crust:

- 1 Egg

- ¼ Teaspoon salt

- 12 oz. frozen shredded hash brown potatoes: defrosted

Steps:

Crust -

Heat oven to 375° - Beat 1 egg in medium bowl until blended - Add potato mix - Press evenly against bottom and sides of a greased 9" pie plate - Bake in oven for 5 minutes.

- Spread vegetables evenly in crust, top with turkey or chicken - Beat 5 eggs, Milk, and ½ teaspoon of salt - Pour over the meat - Bake for 45 minutes.

Hash brown / Sausage and Kale Bell Pepper Quiche

Steps:

- Wash bell peppers with veggie brush, cut and clean inside out – cut one hash brown patty into 4s, on all four bell peppers place patties on the bottom and press down a little – cook sausage before placing in bell pepper – cook four in water on medium and turn once – when done cut ¼ inch slices and let cool – chopped kale goes on top of hash browns, next is sliced sausage – place cheese on top of sausage – mix eggs in small amount of garlic powder – add 3 tablespoons of milk – place in a round or rectangle glass dish that is used