Pancakes from scratch

Serves 4 people.

1 cup of large curd cottage cheese
1 cup sour cream or yogurt
4 eggs
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
3/4 cup flour

Fresh or frozen fruit if desired (fresh blueberries or frozen raspberries work well).

  • Combine all ingredients.
  • Use a paper towel (moist with light olive oil) to wipe the pan. This will prevent the frying pan from becoming sticky, and to keep it clean between batches.
  • Scoop batter into pan.  Keep in mind that batter is liquid and will spread.
  • While first side is cooking, push fruit into moist batter and, using the back of a spoon, cover them slightly before batter sets.
  • The first side is cooked when bubbles no longer form on the surface, and batter is no longer shiny.
  • Flip the pancakes as soon as the edges are firm and the batter is almost set.
  • Cook the other side until golden.
  • If desired, place finished pancakes in 150°F oven to keep warm while cooking remaining pancakes.

Egg, cheese, & vegetable bake

1/2 cup canola or vegetable oil
1/4 lb. butter
1/2 tsp red pepper flakes
2 lbs. yellow onion – quartered and sliced
4 cloves garlic, chopped fine
4 lbs. assorted vegetables, cut fork size
8 eggs, beaten
1-1/2 lbs. swiss cheese, shredded
1 cup parsley, chopped
3 Tbsp lemon juice
salt and pepper

  • Saute first 5 ingredients until translucent.
  • Add vegetables.
  • Combine remaining ingredients.
  • Pour into greased 11 x 13 casserole.
  • Bake at 350°F for 45 minutes to an hour.

Spinach casserole

Ingredients

Frozen hash browns
4 eggs
4 Morning Star veggie sausage patties, thawed
1 can of condensed Cream of Mushroom soup
1/2 bag of fresh spinach
2 Cups of shredded cheese
1/4 tsp of dry mustard
1 Cup chopped white onion
1 Cup of milk

Directions

  • Preheat oven to 350F
  • Spread a light layer of hash browns on the bottom of the casserole dish
  • Cover with chopped sausage
  • Mix all remaining ingredients in bowl
  • Pour on top of hash browns and sausage
  • Cook for one hour – or make the night before!